ALBYS RENDANG

Aku suka rendangnyam nyam .nyam

INGREDIENTS: 1 1/2 pound boneless beef short ribs (cut into cubes) 5 tablespoons cooking oil 1 cinnamon stick (about 2-inch long) 3 cloves 3 star anise 3 cardamom pods 1 lemongrass (cut into 4-inch length and pounded) 1 cup thick coconut milk 1 cup water 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds ) 6 kaffir lime leaves (very finely sliced) 6 tablespoons kerisik (toasted coconut) 1 tablespoon sugar/palm sugar or to taste Salt to taste SPICE PASTE: 5 shallots 1 inch galangal 3 lemongrass (white part only)

5 cloves garlic 1 inch ginger 10-12 dried chilies (soaked in warm water and seeded) Direction: 1. Chop the spice paste ingredients and then blend it in a food processor until fine. 2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic. 3. Add the beef and the pounded lemongrass and stir for 1 minute. 4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. 5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat. 6. Lower the heat to low, cover the lid, and simmer for 1 1 1/2 hours or until the meat is really tender and the gravy has dried up. 7. Add salt totaste. If not sweet enough, add more sugar to taste. 8. Serve immediately with steamed rice and save some for overnight. Cooks Note: 1. To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

PERKEDEL ALA ALBIN NYUUUU Ingredients:

1/2 kg shallot, peel off the skin and slice thinly 8 yellow potatoes, peel off the skin, slice thinly 2 tablespoons nutmeg (powder) 2 eggs, separate the yolk 300 g minced beef 1 cup vegetable oil 1 tablespoon salt 1 pinch pepper

Directions:
1. Fry sliced shallots until it turns a bit brown, then set aside to cool. 2. Saute sliced potatoes until it turns soft, and then mash them in a bowl. 3. Mix together the mashed potato with fried shallots, salt, pepper, nutmeg powder, minced beef and egg yolks and shape into palm-sized, flat round patties. 4. Heat oil in a frying pan, enough to cover the patties. 5. Dip patty into egg white and then cook the patties (in batches if necessary) over a medium heat for about 5min each side. 6. Serve with warm steamed rice or with steamed vegetables.

Telur Balado (Spicy Chile Sauce with Eggs) ala Chef Alby
Ingredients

1 cup vegetable oil for frying 6 hard-boiled eggs, shells removed 6 red chile peppers, seeded and chopped 4 cloves garlic 4 medium shallots 2 tomatoes, quartered 1 teaspoon shrimp paste 1 1/2 tablespoons peanut oil 1 tablespoon vegetable oil 1 teaspoon white vinegar 1 teaspoon white sugar salt and pepper to taste

Directions
1. Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside. 2. Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth. 3. Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

Mas Albins Rendang Ayam

Ingredients:

1.5 kg whole chicken 2000 cc thick coconut milk 2 tsp tamarind juice 1 stalk lemon grass, bruised 1 turmeric leaf 2 kaffir lime leaves 3 cm galangal, bruised 2 cm ginger, bruised Salt to taste

Spice Paste Ingredients:

1 cup red chilies 15 shallots 6 cloves garlic 5 candle nuts

Directions:

Cut chicken into 8 pieces. Grind spice paste ingredients into a fine paste. In a wok or saucepan, heat the coconut milk on medium. Add spice paste, tamarind juice, lemon grass, turmeric leaf, kaffir lime leaves, galangal and ginger. Keep stirring until oil comes out of the coconut milk. Add chicken. Stir once in a while. Simmer until the liquid completely evaporates. Ready to serve.

Ayam Kalio (Chicken Curry ala Padang) Buatan Raden Mas Albin

Ingredients:

2 whole chickens, cut into quarters 2 stalks lemon grass, bruised 2 turmeric leaves 4 kaffir lime leaves 2 tbs tamarind juice 2 liters coconut milk from 2 coconuts

Spice Paste Ingredients:

12 red chilies 4 coriander 16 shallots 4 cloves garlic 4 cm turmeric 2 cm ginger 2 cm galangal

Directions:

Grind spice paste ingredients in a spice grinder or mortar and pestle into a fine paste.

Pour coconut milk into a pan. Add spice paste, lemon grass, turmeric leaves, kaffir lime leaves and tamarind juice. Stir to combine. Bring to a boil while continuously stirring, keeping the coconut milk from caramelizing. Stir in the chicken. Continue simmering and stirring occasionally until the milk thickens. Reduce heat. Keep on cooking until the chicken is done and oil starts to come out from the liquid. Remove and serve,

Udang Galah Bakar (Grilled King Prawns) Ala Raden Bagus Mas Albin unyuu

Ingredients:

300 gr king prawns (udang galah), beheaded and deveined 4 cloves garlic 2 candle nuts 1 cm turmeric 1 tbs coriander 1 tsp ground black pepper 1 tsp lime juice 2 tbs kecap manis (sweet soy sauce) 2 tbs margarine 1 tsp vegetable oil salt to taste

Directions:

Grind garlic, candle nuts, turmeric, and coriander in a grinder into a fine paste. Saute the paste on medium heat until fragrant. Remove and set aside. In a mixing bowl, combine the fried spices with kecap manis, margarine, lime juice, black pepper and salt. Brush the king prawns with the seasoning mixture. Set aside to marinate for min. 30 minutes. Grill the prawns while occasionally rebrushing them with the seasoning until thoroughly done. Serve immediately.