At the two year mark

At the two year mark, a photo by Taking5 on Flickr.

Well, it has been two years and in the interest of complete transparency I guess I should share the current status of my beaded shoe project.

As you can see, progress has not been the greatest.

On the plus side, I have started on the second shoe... on the down side, have not finished the first!

Reason is that I'm running a little low on one colour of the beads and it is proving difficult to top up as the shops don't stock this type any more. So am making sure that the shoes are going to match by using the remainder of the beads to complete the other side to the same level and then I'll just have to work out how to complete the bottom part of both shoes. Or hopefully by then the new stock will be in!

Beef Rendang for beginners

Everyone has a list of things to do; I have a list of things to cook.  For a long time, beef rendang was on that list.  Rendang is actually a classic Indonesian dish, but as my last post indicates, nonyas and babas learnt quite a lot from Indonesia - and it goes well beyond using sarongs.  At last I got started - and I have not stopped since.

I've played around with a few rendang recipes - including by Wendy Hutton (Singapore Food), James Oseland (Cradle of Flavour) and of course one by the doyen of nonya cooking, Mrs Lee Chin Koon (of Mrs Lee's Recipes fame).  The basic ingredients are of course the same, but there are differences in the mixture of spices - my own combination is given below.  But what was interesting is the new technique which I learnt for the first time whilst making rendang. 

It is quite common practice for some coconut sauce based dishes, to fry the rempah (or spice mix), and then add thick coconut milk.  The coconut milk is then cooked until it begins to "crack", in other words the oil begins to separate out of the milk.  The food is then cooked in the rempah and coconut milk, for a nice smooth gravy.  But for rendang, the food is cooked first in the coconut milk and only at the end, does the residual coconut milk "crack" and the beef "fries" in the oily gravy, and that's how you get that beautiful, rich reddish-brown colour of the rendang gravy.  I find it so interesting to see how the dish transforms along the way, from what looks like an ordinary beef curry in a rather pale bath of soup, to these chunks of meat covered in a very thick, smooth, oh so yummy gravy.

It is not for nothing that beef rendang can be found in all good nonya restaurants.  The tender beef, well flavoured with all these lovely spices goes down a treat with white rice and vegetables. 

So here's the recipe for the rendang:

Ingredients:

1 kg shin beef (or other stewing beef)
1 medium size onion (or 5-6 shallots)
500 ml coconut milk (about 250ml packet of thick coconut milk/cream, dilute with 250ml water)
1 stick cinnamon (approx 5 cm or so)
2-3 cloves (optional)
30-40g kerisik (this is essentially grated coconut which has been dry-fried/toasted- gorgeous if you are prepared to put in this extra work, but I buy mine in a packet)
1 tablespoon sugar
pinch of salt

For the rempah (all ingredients should be pounded/processed together)

4 slices galangal (also called lengkwas)
4 slices ginger
3-4 cloves garlic
14-18 dried red chillies, soaked
1 tbsp tumeric powder
2 stalks of lemongrass (white portion only, chopped fine) - note: I've swapped this with lime leaves before, when I couldn't get hold of any lemongrass

Garnishing: lime leaves, cut into thin strips

Cooking method:
1.  Fry the rempah in a little bit of oil, together with the onion, cinnamon and cloves.  Add in the kerisik and fry till fragrant.
2.  Add the meat, and cook till the meat has changed colour.  Add in the coconut milk, sugar and salt.  Bring to the boil, then simmer till the meat is tender (depending on the meat - I do it for about two hours).  Add a little more water if need be.
3.  When meat is nice and tender, reduce the liquid and cook on low heat until the coconut oil "cracks" as described above.  

Serve garnished with the lime leaves. 

Unsurprisingly, this dish is nicer the next day.

The Art of the Sarong Kebaya

 I finally managed some time last December to take in the Sarong Kebaya exhibition at the Peranakan Museum in Singapore, which had recently been "refreshed" with new exhibits.

Many of us, when we think about the sarong kebaya, tend to focus on the beautifully embroidered, colourful kebaya tops, complemented by the sarong below.  In fact, this is a rather "modern" interpretation of the sarong kebaya.

The sarong kebaya exhibition reminds us that the sarong kebaya has changed considerably since its early days.  The first series of exhibits displayed were of these early "kebayas".  The typical kebaya then was composed of a long jacket reaching well past the knees, and the sarong was typically dark blue or dark red - this was because they were dyed with natural dyes, and these were the only two colours available.

Subsequently, white became the colour of choice for kebaya tops- beautifully trimmed with exquisite lace. The batik prints on the sarongs became more elaborate, with use of different motiffs and patterns.  Because the sarong kebaya was also used by the Dutch women in Indonesia, they even had Christian motiffs like a cross, an anchor and a heart to represent faith, hope and charity.  Some batik designers even took inspiration from fairy tales - the sarong on the right shows the magic mirror scene from the "Sleeping Beauty"!

Eventually, the sarong kebaya evolved to include the more colourful embroidered kebaya tops, made of cotton rubbia or swiss voile  (I must admit that I personally  would find it strange wearing one with a prawn design - see left - or featuring flamenco dancers).  Of course, these would be for special occasions.  Many older nonyas would have grown up wearing simple cottong kebaya tops and sarongs -  I recall my grandmother always wearing more muted kebayas with simple patterns and designs on them.

The sarong kebaya exhibition ends on 8 Apr 2012, for those who are interested to see these beautiful, delicate garments.  For those who've not been to the Peranakan Museum before, I highly recommend it for those who want to know more about the wonderful world of Babas and Nonyas (you can read all my previous posts on the museum here).   

As for me, I look forward to the next time I don my sarong kebaya,with a new appreciation of its past, evolution and its beauty :-)