Ocra and Medan anchovy ( Bendi Teri Medan)

Ikan teri is used in many stir fry dishes in Medan, irrespective of what vegetable you use, giving a distinct salty flavour.

Ingredients :

100  gr        Onion, sliced
    3  clv      Shallots, sliced
    1  clv      Garlic, sliced
200  gr       Ocra (ladies finger). Wash, pad dry and slice slanting
  50  gr        Medan Anchovy  (ikan teri)
    1  tsp      Curry powder  
    2  tbs      Cooking oil


Method  :

• Heat the cooking oil in frying pan adding sliced onion, garlic, shallots, anchovies and curry powder until fragrant.
• Later add the sliced ocra and stir gently until ready.
• Season to taste.

Very simple....... and delicious

Rice noodle and Beef Curry ( Bihun Kari )

This dish is very popular in a Restaurant in Medan. People having it any time of the day, breakfast or lunch. You can serve eather with rice noodle or just steam rice, while the beef can be replaced with chicken. This recipe below is as close as the taste of what would you get in a the restaurant.

Ingredients :

350  gr   Beef  (preferably shank, diced)
    4         Dried chilies (soaked in hot water)
    2  clv  Garlic
    6  clv  Shallots  
    1  tbs  Coriander seeds
    1  tsp  Cumin
    2         Candle nuts
    2         Daun salam ( use bay leaf if it is not available)
    1         White cardamon
    1         Star Anise
    2  cm  Cinnamon
250  ml   Thick coconut milk
    2  tbs   Cooking oil
250   gr   Rice noodle
    3         Medium size potatoes (peeled and quartered)
Salt to taste

Method  :

• Boil the beef with a little of salt till tender (cook it long and slow, will give a tenderer result)
• Put in a blender : Dried chili, corrieander seeds, cumin, candle nuts, garlic, and shallots
• Heat the oil in frying pan and sautee the mixture above, add white cardamon, star anise and cinnamon till fragrant then pour in the beef soup.
• Add the potatoes, bring to boil and then simmer on low heat till potatoes are done.
• Add the coconut milk, stir gently and simmer for another 15 minutes.
• Serve with rice noodle or steam rice.

If you like it hot, add sambal.... mmmmm yum.....

Beef Rendang

Rendang is West Sumatra cuisine yet this is the most popular dish in any house hold or Indonesian Restaurant in Medan.

Our recipe here is very simple and easy to prepare.

Ingredient  :

500  gr    Beef  ( We don't usually use the prime cut, preferably shank. Cut into 15 pieces or any size)
    5              Dried red chilies
  15              Red chilies
    7  cloves  Shallots
    2  cloves  Garlic
    3  tbsp      Coriander seeds
    2  cm        Ginger
    2  cm        Galangal  (bruised)  
    1  stalk      Leman grass (bruised)
    2               Daun salam ( use bay leave for an option)
    1               Turmeric leaves sliced thinly (omit if it is not available)
    5               Kaffir llime leaves
    2  tbs        Grated coconut and roasted till brown ( desicated coconut can be used)
    1  cup       Thick coconut
    1  cup       water
100  gr          Red kidney beans ( optional)
Salt to taste

Method :

• Soake dried chilies in hot water till soft
• Grind or put the roasted coconut in food processor till resemble paste
• Grind or put in blender  red chilies, dried red chilies, shallots, garlic, ginger and corriander seeds till smooth.
• Sautee the mixture and add on the ground coconut
• Then put lemon grass, daun salam, galangal, turmeric leaves and kaffir lime leaves.
• When fragrant put in the beef, stir for a few minutes
• Pour in water, stir and leave it to boil then add on the coconut milk
• Cook in low heat for at least 2 hours ( sometimes 3 hour), stir occasianaly to stop it sticking to the pot until the beet is tender.
• Another option we can cook it in slow cooker. Usually this method will leave too much gravy and this will call Kalio. Put in a shallow pan to dry out the liquid and need to stir occasionally.
• If tin red Kidney beans are used, put it at the last minute.