Sounds like there’s a party huh? Actually, we took my sister for lunch to our favorite Singaporean restaurant along Donzhimenwai Street just after our trip to the Ritan Park & Cean’s sports day activities. They serve peranakan or baba nyonya that reminds us of our years in Southeast Asia which explains our usual craving for Chinese-malay food. We ordered our favorite kway teow, satay ayam & beef rendang. Kway teow are fried flat noodles, especially popular in Singapore, Malaysia & Brunei. Satay ayam or skewered chicken in peanut sauce is basically Malay food. Beef rendang, on the other hand, is a dish that I usually identify w/ our beef caldereta. Of course it has a different flavor, which they say, has shallot, ginger, lemon grass paste, ground coriander, cumin, and nutmeg.
The serving was really huge that we almost couldn’t finish everything. The beef rendang was delicious but spicy that we decided to tapaw (take-out) half of it. We are not really a bunch of chilli lovers so for dinner, I did some make-over. I add onions, tomatoes, garlic and string beans plus a cup of water to the beef rendang to lessen the chili flavor. I also prepared deep-fried codfish fillet as I was inspired by my conversation w/ my cousin in Australia whom I chatted with thru YM. For some reason, we always end up talking about food every time we see each other online. He mentioned that a favorite down under is to oven-grill fish (I forgot, was it salmon?) marinated w/ lemon juice, salt & pepper.
Ingredients for the Buttered Fish Fillet:
1/2 kilo codfish fillet
1 tbsp crushed garlic
3 tbsp butter
salt & pepper
Ingredients for the String Beans w/ Beef Rendang Sauce:
our leftover beef Rendang (beef sliced into thin strips)
1 tbsp crushed garlic
1 large tomato
1 tbsp soy sauce
Marinate the fish fillet w/ garlic, salt & pepper for 10 minutes. Heat the butter in the frying pan and mix w/ the soy bean oil. Make sure that the oil is hot before dropping the fish. Frying should be quick, about 2 to 3 minutes, so that the outer part is crispy & the inside is just right – tender & juicy.
In another casserole, stir-fry the garlic until golden brown. Drop the tomatoes & onions and cook until the tomatoes are crushed. Add the beef rendang & saute for about 2 minutes. Add a cup of water and the soy sauce, & bring to boil. Add the string beans. Continue boiling until the beans are cooked & the sauce is thick. Serve hot w/ the fish fillet.
Fish sticks and beef stew that millions of children love to hate. – Marian Burros