How to Make Laksa Paste and Rendang Curry Paste

#TelstraFail – Season 2, Episode 2

In Episode 1 of Season 2, I signed up for a new Telstra service because of my burgeoning need for more livestreaming data.

Since then, my connection has dropped out mid-stream each time I’ve connected to the Netgear Nighthawk M1 modem that comes with it. In the Live Asian Kitchen preceding this one, I wanted to see if it was the sim card that was playing up, by using it in a different modem. No dropouts, which ruled out the sim card.

In Episode 2, I wanted to be sure it wasn’t a Telstra network issue, the fix for which had coincided with the sim card switch. So I switched the sim card back into the Netgear Nighthawk M1.

Big mistake.

I ended up with a 7-part Live Asian Kitchen, which means my connection dropped out 6 times over the course of 2 hours. I figure you don’t want to binge watch my show like some Netflix series, so I’ve deleted 4 of the videos; here are the remaining 3, and apologies if there’s a lack of continuity to them thanks to the missing clips.

Watch live video from JackieMFood on www.twitch.tv

Watch live video from JackieMFood on www.twitch.tv

Watch live video from JackieMFood on www.twitch.tv

Laksa Paste

INGREDIENTS:

  • 250g fried shallots
  • 3 Tbsps galangal powder
  • ¼ cup belacan granules
  • 1 Tbsp turmeric powder
  • 250g dried shrimp, soaked and minced
  • 3 cups chilli paste from soaked and pureed big chillies
  • 125g minced lemongrass
  • 1 ¼ cups sugar
  • 1 ¾ cups chicken powder
  • ⅔ cup minced garlic
  • 1L water
  • 900ml oil

METHOD:

  1. Mix all the ingredients into a paste, except the oil.
  2. Add oil, then saute for 15 minutes.
  3. Remove from heat and store refrigerated for 6 weeks or in freezer for up to 6 months.
  4. To use, reconstitute 1 cup laksa paste with 1 ½ L water or stock and 500-600ml coconut cream. Bring to a simmer, remove from heat then pour over separately poached noodles and garnishes.

laksa paste-jackie-m-blog

Rendang Paste

INGREDIENTS:

  • 400g fried shallots
  • 250 meat or rendang curry powder
  • 5 Tbsps chicken powder
  • 5 Tbsps sugar
  • 5 Tbsps minced garlic
  • 200g minced lemongrass
  • 160ml soya sauce
  • 1 Tbsp hot chilli powder
  • 200ml sugar
  • 800ml water
  • 500ml oil

METHOD:

  1. Combine all ingredients except oil, to make a paste.
  2. Heat oil in saucepan, then add curry paste ingredients. Saute until oil separates and remove from heat.
  3. Paste will keep in refrigerator for up to 6 weeks and in freezer for up to 6 months.
  4. To make 1kg beef rendang, use ⅕ portion of this paste with 1kg diced beef; simmer with 200ml coconut cream and 800ml water. Cook until meat is tender and of a semi-dry consistency, adding more liquid along the way if required.

rendang-paste-jackie-m-blog

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