IKAN BAKAR PARI /STINGRAY GRILLED IN BANANA LEAVES

INGREDIENTS:

For Sambal :

To Grill :

To Garnish :

For Sauce :

METHOD :

• Clean and Wash the fish.  Pat dry and leave it aside.
• Marinate the Fish with Salt, Lime Juice & Turmeric Powder and leave it aside for 10 -15 Minutes.
• Soften the Banana Leaves by dipping them in Hot Water for few minutes. Dry them with kitchen towels.
• Soak Dry Chillies in Hot water for 10 Minutes or until they turn soft.
• Dry Toast the Shrimp Paste until aromatic.
• Clean and Bruise the Lemon Grass Stalks.  Just use the white part of it.
• Grind Shallots, Garlic, Ginger, Bird's Eye Chillies, Soaked Dry Chillies along with Dried Shrimp Paste and Bruised Lemon Grass into a smooth Paste.
• Heat Oil in a pan and saute the ground paste until fragrant and oil separates from the mix.
• Add Tamarind Juice, Fish Sauce, Salt & Palm Sugar to the above and mix well.
• Leave this on a low flame for about 10-12 minutes.
• Finally, drizzle few drops of Lime Juice and give a quick stir.
• Remove the Sambal Mix from fire and leave it aside.
• Lightly brush cooking oil over the softened banana leaves*.
• Spread some Sambal Mix over the banana leaves.
• Place the marinated fish piece over the sambal.
• Spoon in some more sambal over the fish.
• Fold the Banana Leaves into a nice packet and secure them with bamboo skewers.
• Place this on a hot griddle and cook for 5-7 minutes on one side.
• Flip it up and cook again for 5-7 minutes.
• Follow the suit for the other piece of fish too.
• Before serving, open the banana leaves and drizzle some lime juice over it.
• Garnish it with Onions and Chillies if preferred.
• Goes well with Petai Bendi Sambal & Jasmine Rice.

Sauce :

• Finely chop Onions and Bird's Eye Chillies.
• Mix them along with Tamarind Juice, Light Soy Sauce & Chilli Sauce.
• Add a dash of Sugar and Salt.
• Can add few drops of Calamansi Juice, if preferred.

 

GARLIC

           "Let your Food be thy Medicine and Medicine be thy food." 

In Ayurveda :

• According to Ayurveda, Garlic is considered as Maha Oushadha (which means Great Medicine in Sanskrit). 
• Ayurveda considered garlic as a tonic, hot, digestive, aperient (to relieve constipation), cholagogues (promotes discharge of bile) and alternative (restores normal health).
• Garlic bulbs were macerated with honey or other sweeteners or crushed into foods to help relieve coughs and mucus conditions, fevers, swellings, gonorrhea, colic, rheumatism, and worms. 
• Garlic pods are boiled in milk and consumed in small doses to stimulate digestion, hysteria, flatulence, sciatica, and heart disease.

In Traditional Chinese Medicine :

• According to TCM, Garlic has a special influence on the organs. 
• They were used to balance the Qi/Chi of Spleen (which transforms and assimilates food and has to do with metabolism and energy production);  Kidney (which stores vital energy and sends it out to other organs and tissues);  Stomach (which break down the food and dissimulates the food to get it ready for the spleen). 
• It was used to remove toxins from the body.
• It is also believed to Balances the Qi of Water, 
• It also eliminates the noxious effects of putrid meat and fish.

GARLIC

In Traditional European Medicine :

• Garlic was an important food and medicine of the Egyptians, Greeks, Romans, Assyrians, and Egyptians. 
• Garlic pods macerated in oil were used to treat skin diseases.
• It is believed stimulate milk production in breast feeding moms.
• It was used as an antibiotic, to fill rotten teeth, (Garlic pods were crushed and mixed with vinegar).
• Hippocrates prescribed it as a fumigant for aiding in the release of the placenta.
• A mixture of garlic ashes and oil used to treat running sores.
• Raw Garlic was used to treat asthma.
• Macerated garlic pods mixed with honey is good for shrew bites and dog bites.
• Effective for healing hemorrhoids - Crush the garlic pods and take them along with wine, this will induce vomiting sensation.
• Neutralizes the poisonous qualities of aconite and henbane.
• Excellent for bruises, even after they have swollen into a blister.
• Garlic is believed to cure Epilepsy.
• Garlic induces sleep.
• It improves circulation.
• Garlic, when taken along with coriander acts as an aphrodisiac.

HEALTH BENEFITS:

GARLIC

Medicinal Uses :

• Antioxidant
• Prevents Cancer
• Reduces High blood pressure
• Treats Respiratory conditions
• Lowers Cholesterol 
• Reduces Sugar Level
• Treats Skin Infection
• Helps in weight loss
• Aids Digestion
• Treats Gastric Problems 
• Treats Liver disorders
• Treats Fever
•  Treats Tuberculosis
• Removes Intestinal Worms
• Treats Rheumatism, 
• Controls Diabetes

Cancer Treatment :

Cardio Vascular Benefit : 

Weight Loss : 

For Fungal Infections :

As an Antiseptic :

  FOOD RECOMMENDATION :

• Garlic should be added to our diet on a regular basis.  Try to include at least 1 or 2 cloves in an individual food portion.
• With their unique combination of flavonoids and sulphur nutrients, it adds aroma, taste and nutrition to our dishes.
• To get best results out of garlic, chop or crush them and leave them aside for at least 15 minutes before cooking or eating.
• Do not cook them immediately or change their PH value by adding them in acidic or alkaline substances, as that will totally destroy their medicinal properties.
• The best way is to eat them 'RAW'.

• Chewing parsley helps to get rid of the pungent smell of raw garlic from the mouth.
  
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  *DISCLAIMER:

  Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.
   

Mee Rebus: A Culinary Gem from Malaysia, Singapore, and Indonesia

    Discover the rich flavours of Mee Rebus, a cherished hawker dish that reigns supreme in Malaysia, Singapore, and Indonesia. Known by various names such as Mee Jawa, Mee Celor, and Mee Kuah across these regions, Mee Rebus stands out for its distinctive gravy and noodle combination. The dish's origins may be shrouded in mystery, but its variations like Mee Rebus Johor and Mee Rebus Penang highlights the cultural adaptations based on local ingredient availability.

The Quintessence of Mee Rebus Johor

    Mee Rebus Johor, the most celebrated version, features a unique blend of pure beef stock and mashed sweet potatoes, creating a rich and thick gravy. This dish is a symphony of flavours, thanks to the yellow egg noodles (Mee Kuning) drenched in a spicy, thick gravy known as Kuah. What sets this gravy apart is the surprising consistency achieved through mashed sweet potatoes. While traditional recipes favour sweet potatoes for thickening, modern variations might include potatoes or tapiocas, enriched with ingredients like ground peanuts, bean sprouts, hard-boiled eggs, sliced Tau Kwa (fried firm bean curd), and a medley of garnishes such as Chinese celery(Daun Sup), green and red chillies, and crispy fried shallots (Bawang Goreng), all finished with a splash of tangy Calamansi (Limau Kasturi).

Discovering Mee Rebus in the Heart of Malaysia

    My journey to discover Mee Rebus led me to an unassuming, all-women-run eatery, Warung Zarahman, tucked away in Jalan Masai Lama behind the Petron Station. Despite its modest setting, this place, humorously nicknamed by us as "Biriyani Friday only Ma", serves up a signature Mee Rebus that has captured the hearts of many, including mine. One of our friends said that their Biriyani is very tasty and we went there for lunch one day. To our disappointment, she said that they serve Biriyanis only on Fridays (" Biriyani Friday only, Ma"!).  Later we did try their Biriyani, but what took my fancy was their tasty "Mee Rebus", it's their signature dish. This dish not only represents a slice of Johor's culinary tradition but also stands as a testament to the restaurant's over 30-year legacy in the neighbourhood.

Crafting Mee Rebus in Your Kitchen

    Inspired to recreate this Malaysian delicacy at home, I embarked on a culinary adventure, navigating through the extensive list of ingredients and intricate preparation steps. The result is a homemade Mee Rebus that brings a piece of Malaysia into my kitchen, a dish I've come to perfect and cherish.

For more Malaysian Delicacies, Click here...


Cuisine - Malay, Indonesian
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 4
Author - SM

For the Gravy(Kuah):

To Grind:

To Mix & Serve - Mee Rebus:

Preparation Steps for Mee Rebus Gravy:

• Begin by steaming the sweet potatoes until they are fully softened. Once cooled, peel and thoroughly mash them.
• Soften dried shrimp in hot water for about 10–15 minutes, ensuring they're ready for blending.
• Combine the specified 'To Grind' ingredients into a smooth paste, using a small amount of water for consistency.
• Gently bruise the lemongrass stalks to release their flavour.
• In a large saucepan, heat the oil before sautéing the blended paste with the lemongrass until it emits a fragrant aroma.
• Stir in turmeric powder and mutton masala, cooking over a low heat until the oil begins to separate from the spices.
• Pour in 2 cups of beef or Chicken Stock, and bring to a simmer.
• Integrate the mashed sweet potatoes into the mixture, continuing to cook until well combined and the gravy begins to thicken.
• Gradually add the remaining stock to achieve the perfect gravy consistency, seasoning with salt and palm sugar before bringing to a final boil.

Assembling and Serving Mee Rebus:

• Blanch yellow noodles briefly in boiling water, then set aside.
• Quickly blanch bean sprouts for a crisp texture.
• Dice the firm bean curd into small cubes, seasoning with a touch of turmeric powder and salt, before frying until golden. Drain on paper towels.
• Boil eggs to perfection, peel, and cut it into halves.
• Slice red and green chillies for garnish, and finely chop Chinese celery and scallions.
• Prepare calamansi by cutting into halves for squeezing.

Serving the Dish:

• Arrange the blanched noodles in a bowl.
• Generously ladle the warm, aromatic gravy over the noodles.
• Embellish with bean sprouts, halved eggs, and fried bean curd.
• Sprinkle with slices of chillies, scallions, Chinese celery, and a dusting of toasted peanuts and crispy shallots (Bawang Goreng) for added crunch.
• Finish with a squeeze of calamansi juice for a zesty lift.

    Enjoy Mee Rebus warm, with adjustments in stock for your preferred gravy thickness. This authentic recipe, while traditionally using beef stock, can be adapted with chicken or lamb stock, showcasing the versatility and inclusive nature of Malaysian cuisine.

Important Tips for Perfect Mee Rebus:

• Serve Mee Rebus while it's still warm to fully enjoy its flavours.
• Aim for a slightly thick gravy consistency by adding just the right amount of beef or chicken stock.
• Enhance the flavour profile by gently bruising the lemongrass stalks.
• Before serving, remember to remove the lemongrass stalks from the gravy.
• While the authentic recipe calls for beef stock, chicken or lamb stock can be equally delicious substitutes.
• Sweet potatoes lend a subtle sweetness to the gravy, adding depth to this traditional dish.

    For those eager to explore more about Malaysian delicacies and embark on a culinary journey, Mee Rebus offers a taste of the region's rich culinary heritage, inviting food enthusiasts to dive into its spicy, savoury, and sweet nuances.