To Cook
Cook corn in boiling water for 8 mins, remove, cut kernels off, set aside.
Heat a saucepan and add oil, garlic, ginger and onions. Cook until soft and add Lingham’s Malaysian Kapitan Curry Paste. Fry for several minutes and add coconut milk, stock, lemongrass and kaffir lime leaf.
Bring to the boil, add chicken and stir. Simmer for 6 mins, add sliced zucchini and corn.
After 3 mins, add spring onions, remove and discard the lemongrass and kaffir lime leaf. Serve with steamed rice.
Slow Cook
Malaysian Beef Rendang
To Prep
In a blender, process onion, garlic, ginger, turmeric and lemongrass.
Marinate beef with rendang curry paste
To Cook
In a heavy saucepan, heat the oil and add the blended ingredients to stir-fry until fragrant.
Add the marinated beef and paste and just enough water to cover the beef.
Bring it to a boil and reduce the heat to simmer the curry until beef is tender and water is significantly reduced. Stir often to ensure it doesn’t stick and burn. This should take 1.5 hrs.
Once beef is tender, season with salt and sugar, and add tamarind puree and coconut cream.
Remove pot from heat. Serve rendang with steamed rice and sambals.
Tips
If using a blender to grind the paste, adding some oil can help these ingredients to blend easily. Do not add water, this will affect the quality and taste of the rendang.
If we are feeling lazy, use a slow cooker. After stir-frying the paste until it is fragrant, add all remaining ingredients including coconut. However, use TCC coconut milk instead of cream, as it has a lower fat content and more forgiving when cooking over a long period.
Pineapple Jam
To Prep
Peel pineapple skin and remove eyes and core. Cut pineapple into small pieces.
Blender pineapple pieces in batches till fine grainy paste.
Pour blended pineapple into a stainless steel pot.
To Cook
Cook on medium heat, stirring from time to time.
You will notice paste starting to foam on top as it cooks. (this is normal!)
In about 20 mins through cooking, paste start to thicken slightly.
In half an hour you will notice paste reduced to almost half and thickens. add sugar and it will turn watery again. Stir to combine paste well.
Cook till pineapple paste almost turned dry. Taste and add more sugar if required.
Turn to low heat and continue stirring occasionally so it does not get burnt at the bottom.
When the pineapple jam turn to a deep golden colour, remove from heat and leave to cool.
Store in a glass jar and refrigerate. Enjoy your pineapple jam!