Aromatic Blue Pea Nasi Kerabu
Ingredients
| Jasmine Rice | 20 gm |
|
400 ml |
| Coconut Cream | 200 ml |
| Water / Stock | 500 ml |
| Galangal (Blue ginger) | 8 slices |
| Pandan leaf | 6 leaves |
| Bay leaves | 4 leaves |
| Lemongrass (Smashed) | 1 pcs |
| Blue Pea liquid |
|
Preparation
Blue Pea liquid – Bring Water to a boil, remove from heat and add the Dried Blue pea flower. Set aside and let it infuse for at least 20 mins. Strain out the liquid and keep for later use.
thermaline ProThermetic Pressure Braising Pan
Nasi Kerabu – Wash the Jasmine Rice, and combine the ingredients to the rice. Place rice in GN 1/1 insert ready to be cooked in the Pressure Braising Pan.
Preparation
TrinityPro Food Processor, Cutter, Slicer, Mixer
- Rempah – Blend all ingredients together in a highspeed blender till fine, pour in oil gradually to allow the blending to be smooth
- Spice Mix – Combine spices together and add it to the Rempah
- Toasted Grated Coconut – In SkyLine Combi oven roast the Grated Coconut till it take a nicegolden brown. Stir and mix often to ensure the colour is as even aspossible and not burned
Padang-Style Lamb Rendang
| Main ingredient:
– Lamb shoulder (Cut to 3 cm x 3 cm cubes) x 8 kg
|
Spice mix:
– Turmerirc powder x 8 tbsp – Coriander Powder x 8 tbsp – Cinnamon powder x 8 tsp – Aromatics x 100 gm
|
| Fresh Rempah:
– Dried Chilli Paste x 360 gm – Shallots x 1400 gm – Garlic x 400 gm – Galangal (Blue ginger) x 400 gm – Ginger x 400 gm – Lemongrass stalk x 200 gm – Vegetable oil x Required amount |
Base for Cooking:
– Toasted Grated Coconut x 800 gm – Coconut milk x 4 Litre – Palm Sugar x 400 gm (Adjust to taste if needed)
|
Cooking process
thermaline ProThermetic Pressure Braising Pan
Precooking Lamb Cubes
- Fill up 5 L of Water and Place the false Bottom at the bottom of the Pan and place suspension frame. Set temperature to 180°C
- Once boiling, place the Lamb cubes on to the Frying basket. Spread it evenly and place on the suspension frame.
- Close the Lid and bring it and pressure cook for 2 – 3 mins, once done. Depressurize, open the lid and remove the Lamb and pour away the liquid / froth at the base of the Pan
Stir-frying of the Rempah and Lamb
- Heat up Pan to 180 °C
- Once heated, pour oil and spread it evenly throughout the Pan
- Add in the Rempah mix and start cooking till fragrant 3 – 4 mins. Add more oil needed
- Combine in the Lamb cubes, Toasted grated Coconut, Palm Sugar and fry further. It should take on dark brown hue after 2 – 3 min of total cooking time.
Cooking of the Rendang
- Pour in the Coconut milk together with the Aromat and mix well. Stir it into the other ingredients in the Pan.
- Ensure the contents are simmering, ideally at 180 °C to allow the pressure to build quickly
- Close the Lid and bring it to pressure for 20 mins.
Cooking the Nasi Kerabu (Blue Pea flower rice)
- Once it has been depressurized, open the lid and place the Suspension frame, place the Nasi Kerabu on the frame.
- Close the lid and bring it to a pressure and cook for 8 mins
- Once time is up, depressurize and open the lid and drizzle the Blue pea water around the rice. Using a fork to fluff up the rice and to ensure that the Blue pea water is spread around nicely
- Close the lid and bring to a pressure and cook for a further 3 mins.
Finishing
- Once cooking is done depressurized and open the lid. Set to the Power level cycle and keep in at level 2. This is to allow a constant heat throughout and just to reduce it further if needed or adjust the seasoning of the rendang to the required taste.
- Serve immediately or transfer the rendang into 1/1 GN inserts and Blast chill it in the SkyLine ChillS for later use.
Chef Bertram Leong
As part of Electrolux Professional’s Chef Academy offering, our chefs develop recipes and showcase innovation in our Centers of Excellence – using food as a continuous customer dialogue for the integrated, end-to-end solutions that we provide. Get inspiration for your professional kitchen today.
