Was rushed, did not take enough pictures (none of the Nasi Kuning).
Made Beef Rendang and Nasi Kuning. Both were well received by family as tasty.
For the rendang, I used 2 types of cuts of beef as an experiment - the first were the frozen beef cubes ($6 for 500g) from NTUC and the other was from the beef counter (beef shank) at $14+ for 550g. The first was still tough despite 4 hours of slow cooking while the other was very very tender : the cut of beef still is a significant choice which slow cooking does not erase.
Loads of beef rendang recipes on the internet. Finally I just did one with a spice paste similar to that I used for the otah, but without the prawn paste. I used coconut cream : just enough to wet the beef plus a little more water only. Note to self: you need a little oil to blend the spice paste (many recipes just say blend without stating you need a little fluid to get the blending going).
For the Nasi Kuning, I used coconut cream and chicken stock. Taste is nice but somehow the texture of the rice is not fluffy enough.
Made Beef Rendang and Nasi Kuning. Both were well received by family as tasty.
For the rendang, I used 2 types of cuts of beef as an experiment - the first were the frozen beef cubes ($6 for 500g) from NTUC and the other was from the beef counter (beef shank) at $14+ for 550g. The first was still tough despite 4 hours of slow cooking while the other was very very tender : the cut of beef still is a significant choice which slow cooking does not erase.
Loads of beef rendang recipes on the internet. Finally I just did one with a spice paste similar to that I used for the otah, but without the prawn paste. I used coconut cream : just enough to wet the beef plus a little more water only. Note to self: you need a little oil to blend the spice paste (many recipes just say blend without stating you need a little fluid to get the blending going).
For the Nasi Kuning, I used coconut cream and chicken stock. Taste is nice but somehow the texture of the rice is not fluffy enough.
The chicken thighs were primarily for the children. I had one myself. Very simple recipe : just brine the chicken in 1 to 16 salt water brine with a little white wine for a couple of hours. Wipe the chicken down and rest in fridge for a couple more. Then roast in oven for 30 minutes, before basting in a djion mustard/honey/balsamic vinegar/oil mixture and turning on the grill for several minutes. Tastes great (kudos to brining as a technique). The black looking outside is just the basting fluid turning black under the grill - did not taste burnt.
Lastly did a veg puree (not as nice as last time I did one), but still ok.
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