I find it was quite cold today despite of the warm winter in England. Here in England, usually the scenario was different. Either the earth would be covered completely deep snowed in or at least the temperature was below 5 degrees but today it is bright and dry with strong winds and the temperature: min- 9 degree max- 11 degree. My daughter is not going to her pre-school today due to being unwell after received immunisations on both of her arms yesterday. So I grab this opportunity to write and post this recipe which is originally and famous among of the people of the North-East Coast of Malaysia, Kelantan. Kelantan is one of the states in Malaysia. It is positioned in the north-east of Peninsular Malaysia and bordered by Narathiwat Province of Thailand. Majority of the people in Kelantan are Malay, calls Kelantanese. The state is an agrarian, wiht lush paddy fields, rustic fishing villages and casuarina lined beaches. It is also a home of most ancient archaelogial discoveries in Malaysia including several prehistoric aboriginal settlements. The Kelantanese cuisine, heavily influence by Thai cuisine. It is exotic and popular. Most of the visitors who come to Kelantan love to taste Kelantan special delicacies which almost difficult to be found elsewhere. The use of sugar is a must in every Kelantanese kitchen and most of the dishes are sweet. Other than that, coconut milk is also one of important ingredient infact makes more use of it than anywhere else in the country. Apart from the Thai cuisine influence, there are also dishes which was developed through the rich culture of the Kelantanese themselves e.g. Nasi Dagang, Nasi Kerabu, Nasi Tumpang, Nasi Kapit Sambal Ike & Nyo, Ayam Golek, Ayam Percik, Laksa Kelantan, Keropok Gote, Pisang Coklat and Nasi Berlauk.
The recipe that I want to share here calls, ‘Kerutuk’ and using beef as main ingredient. Beef Kerutuk is a very rich type of curry with coconut milk based but not hot or too spicy as another type of curries. Please find below the cooking recipe:
Beef Kerutuk or Kerutuk Daging
500 gm boneless beef
8 small shallots
2 packs of Adabi brand Kerutuk spice
4 cloves of garlic
1 tablespoon ‘kerisik’
1/2 inch (1.5 cm) ginger
1 can of 250 ml coconut milk
2 cups of warm water
2 tablespoon cooking oil
½ tablespoon asam jawa or 2 Asam Keping
Salt to tast
1 tablespoon \'Gula Melaka\' or Muscavado Sugar
½ inch (1.5 cm) galangal
1/2 inch (1.5 cm) cinnamon
2 star anise
2 cloves of garlic (thinly sliced)
3 cloves of small red shallots (thinly sliced)
1 stalk of lemongrass (Pounded/crushed)
Diced at the size of between 2 1/2 to 4 inches each (7.5 to 12 cm). Clean and washed the beef.
Dilute Adabi Kerutuk spice with 2 tablespoon warm water to paste. By using a food processor, blend the shallots, garlic, ginger and galangal until puree. Heat cooking oil in a pot and fry all the \'penumis\' until fragrant. Add in the diluted Adabi Brand Kerutuk spice and the blended ingredient together with a lemongrass, stir them until the oil separates from the spice paste.
Add in the diced beef (stir for 1 minute), coconut milk, cover the pot and cook until the beef 3/4 cooked. Later, add in the \'kerisik\', asam jawa or asam keping, \'gula Melaka\' or Muscavado sugar and salt to taste.
Cover the lid and leave them to tenderly, juicy cooked and thicken. Before serving it, removed the \'asam keping\' and lemongrass out fromt he pot and taste the salt again to your liking
Notes: If you are not sure where to buy some of the essential ingredients, please do not hesitate to visit and buy from our online store. Please, do let me know through the contact form any other ingredients needed if they are not listed at the store and I will try to accommodate them as well. Thank you.
Cooking Secrets to share:
To soften and ensure beef will cook tenderly, soft and juicy:
Used a good cast iron casserole with tight lid during the cooking.
At least 30 minutes before preparing the cooking, marinate the diced beef with 1/2 inch (1.5 cm) crushed ginger and a bit of salt.
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Author: Eita S. De Leonardis