NASI AMBENG!

 

         Today I want to share with you about one of the Malay festive food, that is really surprised me and it cannot easily be captured in any state in Malaysia except Johor state.  Johor state is located in the south of Malaysia. As what have I realized in Johor, there are lots of different things to the other states such as Dance, Festivals and especially in their Traditional Food. Johor has a variety of food that is hard to find in other states.

         One of the foods is Nasi Ambeng. Nasi Ambeng is the most popular food in Johor which you can have it anytime at anywhere. Nasi Ambeng is Steam rice, served with the fried chicken ketchup accompanied with the fried noodles and Javanaise Sauté Vegetables. The taste is really well combined and delicious to eat anytime at anywhere. However, what makes it more special is, when the food is being served in any kind of festivals that Malays have. For instance, Hari Raya, Ramadhan, Wedding Ceremony and so forth.

         As it surprised me when it is in a funeral ceremony which known as “Tahlil Arwah” also, Johorean served their neighbourhoods with Nasi Ambeng which they served it on the big tray. For the Muslims, they will do some pray and do the Zikr for the dead body as it prays for rest in peace. After they had done the prayer, they will be served Nasi Ambeng on the big tray to share with others. However, who will cook these Nasi Ambeng for the neighbourhoods? To answer this, Nasi Ambeng will be cooked by the siblings or the family of the dead person at their own house. It is really surprised me even though I am a Johorean. It is because; you cannot even see all of these ceremony activities in any states in Malaysia. It is just in Johor, especially in the Village side.

         To sum up, these shares reminds me of all my passed away families in Johor. Also, I really recommended to you to have a try on Nasi Ambeng. I will sure that it will not be disappointed.

NASI AMBENG

Nasi Ambeng is an authentic Javanese cuisine which also popular in Johor especially in “Tahlil Arwah”. It is usually been wrapped and served in a tray. It is divided into 4 serves. Nasi  Ambeng (pronounced “um-bng”) is a special rice dish, almost similar to Nasi Campur (mixed rice), which is popular among the Javanese. It is a grand dish which is usually served during special occasions like Ramadan, weddings, kenduri (Muslim thanksgiving) and anniversaries. The dish is divided into four portions: Rice, fried noodles, chicken ketchup, and serunding/tempe.

 

STEAMED RICE

 

MEE GORENG (FRIED NOODLES)

Ingridients:

1.      1 (14-ounce) package water-packed extra-firm tofu, drained

2.      1 (1-pound) package fresh Chinese lo mein egg noodles

3.      2 tablespoons dark sesame oil 4 garlic cloves, minced

4.      1/4 teaspoon salt 4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips

5.      1 tablespoon sugar

6.      3 tablespoons chile paste with garlic (such as sambal oelek)

7.      2 tablespoons fresh lime juice

8.      2 tablespoons sweet bean sauce

9.      2 tablespoons low-sodium soy sauce

 

Method:

1.      Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.

 

2.      Combine sugar and remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cup cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Serve immediately.

 

CHICKEN KETCHUP

Ingridients:

1.      Chicken 1 kg

2.      Onion chopped 1

3.      Ginger garlic paste 2tsp

4.      Fennel seeds ½ tsp

5.      Cinnamon 1

6.      Dry red Chilli 4

7.      Soy Sauce 5 tbsp

8.      Chilli tomato sauce 1 tbsp

9.      Pepper powder 1 tbsp

 

Method:

1.      Add oil, fennel seeds, bay leaf (option), cinnamon and dry red chili

2.      Add chicken and sautéed well

3.      Add ginger garlic paste and allow to cook

4.      Add salt

5.      Once done add soy sauce, chili tomato sauce, pepper powder and onion

6.      Allow to cook till it dries up.

 

JAVANESE VEGETABLE (SAYUR GORENG JAWA)

Ingridients:

1.      2 Tempe Cut into dices & Sauté

2.      2 Tofu cut into dices & Sauté

3.      1 Potato cut into dices & Sauté

4.      ½ Carrots julienne & Sauté

5.      2 Long beans cut & Saute

6.      Some anchovies blend

7.      3 nos shallot sliced

8.      2 nos garlic sliced

9.      Dry shrimp

10.  Salt & Paper

 

Method:

1.      Sauteed shallot until the smell’s comes out

2.      Add on anchovaies that already blended

3.      Add the corrots

4.      Add on the sautéed potato

5.      Add on long beans

6.      Seeasons