Curried “Buttered” Meat Slices With Salted Eggs..

IMG_8894

INTRODUCTION

I have this meat dish as a side dish for yesterday’s dinner. It is a rather regional dish, cooking using the traditional Chinese cooking ingredient, salted eggs and the common Malaysian cooking ingredient, curry leaves (Murraya koenigii). In addition, to enhance the fragrance I have used clarified butter, ghee in the cooking. The dish is a nice curry butter flavoured meat slices which is a rather sinful indulgence in savoury dish.

IMG_8912

International readers, you are always on my mind, every times when I issued a post, I will think of alternatives for you to try cooking the dish considering the fact that you may not have the localized ingredients there. The taste of course will not be compromised much.

IMG_8906

It is very common that this special combination of salted egg, butter and curry leaves is used for the cooking of seafood especially cooking of prawns. It is a relatively new dish and I can’t recall I have ever eaten when I was young. I understand that it started as a restaurant dish and is now commonly prepared by Singapore and Malaysian house chefs.

For this post, I think the following ingredients worth special explanations.

IMG_8941

Curry tree is a common plant in Singapore and Malaysia. It’s leaves had a pungent smell and used in a wide varieties of cuisines especially in the cooking of curry dishes and seafood dishes that have a strong fishy smell. The smell will become more obvious after the leaves were deep fried.

“The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally called by the name “curry leaves”, though they are also translated as “sweet neem leaves” in most Indian languages (as opposed to ordinary neem leaves which are bitter)”. (Source: http://en.wikipedia.org/wiki/Curry_tree)

Ghee is a type of clarified butter that have a higher fat content and is commonly used in the India Sub Continent’s cuisines both in bakery or normal cooking purposes. When used in the preparation of Indian Short Bread cookies (Nan Khatai), it really creates a melt in the mouth feeling whereby the cookies is crispy and crumbly in texture. You may want to read more about Ghee and my post Nan Khatai HERE.

Salted duck egg is a very common Chinese household cooking ingredient. It is used in pastry such as moon cakes as well as a variety of Chinese cuisines. It is salty and can also be eaten on its own with porridges. It had a special fragrance when cooked.

IMG_8847

“A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a firm-textured, round yolk that is bright orange-red in colour.” (Source: http://en.wikipedia.org/wiki/Salted_duck_egg)

IMG_8934 This dish with some super quick one pot rice dish


WHAT IS REQUIRED

IMG_8849

  • 500 grams of sliced pork (alternative: chicken drumstick meats, prawns)

  • 1 salted egg (optional or use chicken egg)

  • 2 tablespoons of corn flour

  • Some curry leaves (about 30-40 leaves) (Substitute: bay leaves)

Not in picture

  • 1 tablespoon of ghee (alternatives: Butter or normal cooking oil)

  • 1 tablespoon of chopped garlics

  • Adequate cooking oil for oil blanching of sliced pork

  • Pinches of sugar

  • Pinches of salt (only if salted eggs are not used)

  • Pinches of white pepper powder

  • Additional corn starch for thickening (optional)

IMG_8892


STEPS OF PREPARATION

IMG_8870

  • Clean your meat slices. Add egg white (from the salted duck eggs whites or chicken eggs whites), corn flour, half of the curry leaves and marinate for about 1 hour in the fridge.

IMG_8876

  • Have some cooking oil, bring to high heat and oil blanching the meat slices for 2-3 minutes. Drain and set aside for next step. Depending on the thickness of the meat, you may have to blanch for a slightly shorter or longer time (plus or minus 1 minute). It is ok if the meat inside is not fully cooked as the next step will continue cooking the meat.

IMG_8881

  • Meshed the salted duck egg and get ready the other half of curry leaves and the chopped garlics.

  • In a shallow frying pan, add the ghee and stir fry the chopped garlics until fragrant. Add in curry leaves and meshed salted duck eggs, stir fry until the aroma of curry leaves start to emit and the salted eggs have start to turn slight brownish,

IMG_8886

  • Add in the blanched meat slices, white pepper, pinches of sugar and stir fry for about 2 minutes until well mixed. (Do not add any more salt as salted egg is rather salty)

  • Add 1 tablespoon of corn starch with 2-3 tablespoons of water to make a corn starch solution and pour gradually into the frying pan. Stir fry for 2-3 minutes until well mixed. If it is too sticky or you prefer to have more sauces, add some more hot water. The thickening of the sauce is OPTIONAL.

  • Best served hot as a side dish in a Chinese meals.

IMG_8902


CONCLUSION

The dish is full of flexibility in terms of its ingredients. You can cook in the same manner for prawns, fish fillets or chicken strips. If you do not want oil blanching, you can just stir fry it by passing the step but cooking time have to be slightly longer. Salted egg is optional and you can either using a chicken egg or totally not using eggs. In this case, you have to add pinches of salt or bit of light soya sauce. No curry leaves, feel free to use bay leaves.  The colour of the dishes will very much depend on the salted egg that is used. It can be a beautiful orange colour dish.

IMG_8906

Personally, I would think that the dish is tasty and presentable. Hope that you can try preparing the dish for your family members or guests.  Hope you like the post today. Cheers.

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE.

IMG_8919

An Indian Style British Traditional Breakfast Item –Kedgeree or Kitchari

  IMG_8237

INTRODUCTION

This is the first time I cooked this dish and I do not know much about the dish. However, after assessing its ingredients, I have decided to give it a try. Surprisingly, the taste of the dish was awesome and if you like Biryani Rice (Nasi Biryani in Malay), you will like it. In my humble opinion, the taste is very very similar to fish Biryani.

IMG_8229

Since I have limited knowledge on the dish, lets learn together from Wikipedia:

Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, or kitchiri) is a dish consisting of cooked, flaked fish (sometimes smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri (or Pongal), traced back to 1340 or earlier.It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. It is one of many breakfast dishes that, in the days before refrigeration, converted yesterday’s leftovers into hearty and appealing breakfast dishes.”

IMG_8219


 

WHY THIS DISH

I am the moderator of a Google Plus Communities, Singapore, Malaysia and Indonesia – All About Food and one of the members Ms. Elly Yustina Ibrahim have posted this dish, Kichuri and I am very interested in her recipe. I told her that I am going to try her recipe since I have some Basmati rice at home. Basmati rice is a special long grain rice with lower glycemic index and is commonly used in the cooking of famous Biryani rice. You may want to know more about Basmati rice HERE.

IMG_8223



WHAT IS REQUIRED

Recipe adapted from : Kichuri Rice from Ms. Elly Yustina

Serving : 4-6 adults

IMG_8161

  • 2 cups of Basmati rice

  • Half cup of lentil dhal ( I used split mung beans)

  • 500 grams of fresh fish fillet ( I used batang fish)

  • 10 cherry tomatoes or 2 big tomatoes cut into chunk

  • 4 boiled eggs (de-shelled) and cut into 1/4

  • 1-2 big onions (cut into small pieces)

  • 1 branch of curry leaves or 2 to 3 bay leaves

  • 1 small cinnamon stick

  • 2 tablespoons of curry (turmeric) powder

  • some chopped corianders leaves (chopped)

  • 1 small cups of plain yoghurt

  • 2-3 tablespoons of ghee or butter

  • Salt to taste

  • Sugar to taste

IMG_8231



STEPS OF PREPARATION  

IMG_8166

  • Marinate the fish fillet with some curry powder, some curry leaves, salt for about one hour.

  • In a frying pan, put half of the ghee and pan fry the fish fillet under medium heat until the fish is cooked. Take out the fish, cool and set aside for next step.

  • Cut the boiled eggs into one quarter and use the same oil to pan fry the eggs until slightly golden brown. Scoop out and drained the oil.

IMG_8173

  • Use the same frying pan, put the remaining half of the ghee and stir fry the onion, curry leaves (or bay leaves) until the aroma of onion start to spread. Add in curry powder, cinnamon stick and stir fry for another one minute. Add in dhal, Basmati rice and stir until well mixed. Off the heat, add cherry tomatoes and transfer the rice to the rice cooker. Add in adequate water according the instructions come with the rice. For me I have added 2 cups of water for 2 cups of rice. Cook the rice per rice cooker’s instruction.

IMG_8290

  • While the rice is cooking, flake the fish and take away all the bones. Set aside for later use.

  • Pour the plain yoghurt into a small serving bowl and add in the chopped coriander. Stir well and set aside.

 IMG_82291

  • When the rice is cooked, add in the eggs and flaked fish meat on top of the rice and stir to mix well. Add in additional curry leaves if desired. If you like it hot, you can add in some chilli powder or red cut chilli.

  • Best served hot with the yoghurt dressing.

Note that as a side dish, I have prepare some tamarind prawns which I will share in another post.

IMG_8241



CONCLUSION

If you like Biryani rice, you will like this dish. The taste is very much like fish biryani rice. My kids were having it without any complaints and that surprised me as they have never being exposed to Indian cuisines except Korma chicken that I have cooked. The rice is buttery aromatic because of the ghee and it goes extremely well with yoghurt dressing.

IMG_8221

Hope you like the post today and I would not hesitate to cook this again since it is within my jurisdiction to add or minus the spices that were used and I am able to tailor it to suit my families taste buds. Cheers and have a nice week ahead.

IMG_82411

For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

group-board-picture72222222222222222

 

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

IMG_8291