Wednesday, April 17, 2013

Daging Goreng Pengantin – Kelantan Dish 7


When I went through the ingredients of this dish, it is simple enough for me to do it. I have no clue how this dish look like as there is no picture of it from Betty Saw’s cookbook but I am brave enough to try it out. I am a person who normally likes to try out a recipe base on the picture of the dish. The method of cooking is very much like serunding as you have to boiled the meat first and then stir fry it for a few hours until it gets really dry. Since I like serunding I like this dish as well except I wish it is much spicier. If I am cooking this again I will add more chili to it. This dish goes well with rice, bread or just serves as appetizer. Betty Saw said this dish can be stored for a couple of weeks but I would advise to put them the fridge.



Ingredients:
Adapted from Betty Saw’s Cookbook

2 pound beef – I used stew meat
2 tsp salt
2 pieces asam keping/sour fruit
6 tbsp oil
300 gram shallots - sliced thinly
330 ml thick coconut milk
1 tbsp sugar
1 ½ tsp salt


To be blend into paste:

2” of ginger
1 tbsp coriander seeds
30 gram dried chilies – cut, soaked in hot water till soft


1. Put beef pieces into a pot; add 2 tsp salt and asam keping. Add enough water to cover the meat, secure the lid and let it simmer for an hour. Alternatively, pressure cook for 35 minutes.
2. When done, remove meat and drain in a colander until dry and cool, lightly pound the meat with a pestle, then roughly break the meat into small pieces with your fingers.
3. Heat up oil in a wok, brown the shallot slices. Remove and drain the oil. Remove the oil from the wok and leave about 2 tbsp behind. Fry the ground ingredients over low heat until oil separated.
4. Add the coconut milk and bring it up to a boil, turn down the heat and let it simmer until thickens. 5. Add in the beef and fry continuously for 40 minutes or until almost dry. Add in the fried shallots and continue to fry over low heat until meat is almost crisp. It will take about 40 min.
6. Remove and leave it to cool. When thoroughly cooled, serve or store in an airtight container.


I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets.

8 comments:

Phong Hong said...

Gertrude, I was wondering how daging pengantin looks like, so now I know :) Oh, yes I see you used as sandwich filling too. I am sure it tastes delish!

norzila said...

its yummmy..

MaDiHaA a.k.a Ratna said...

Gert.. i pun tak pasti mcmana rupa daging pengantin... yours mmg nampak mcm serunding.. cicah dgn nasi kapit (ketupat nasi) sure sedap juga tu...

Shereen said...

I remembered how we laughed when you told me daging goreng pengantin is serunding.. Lol!!! You definately have a few funny tales to tell with all these kelantanese dishes... surprises and discoveries:)) As usual your presentation is top notch!!

Sonia ~ Nasi Lemak Lover said...

I bought serunding from Kelantan since my family don't eat much. Yours sound yummy.

Lesung Batu said...

Hi Gert, i m new here. Looks tempting in sandwiches as i use the same way when bought 'serunding' from kelantan..juz double up with mayonnaise!

Amie said...

Kreatifnya... comel2 hidangan atas timun tu!

ICook4Fun said...

Phong Hong, ya I was wondering about it too when I read the recipe. Oh yes we like it with bread and cucumber.

Norzila, thanks.

Ratna, memang macam serunding. I ada reserved sikit to makan dengan nasi impit later.

Shereen, ha ha ya the name of some dishes are rather confusing.

Sonia, thank you.

Lesung Batu, welcome to my blog and thank you for your comment.

Amie, thank you :)