How did I use Adobe Dreamweaver CS4 to establish the website
1. Links
I used Spry Vertical Menu Bar to manage the tabs. I have all together 6 links: Home (links back to the main page of Penang Local Cuisine), rice, noodle, beef/chicken, fish and restaurants. Each food category has at least 2 types of food. Each type of food will open to a new page when clicked. One of my mistakes is that I forgot to add the title to all my html pages. So, when my website is previewed on Chrome/Firefox, the pages will appear to be 'Untitled Document'.
2. Banner & Background
For Banner, I used photoshop to edit and add text on it. For background, I used an image and made it tile so that the design appear to be balanced all over the site. Because the banner is orange is colour, so I decided to use light orange as the background colour of the main container and also all the pages of the links.
3. Flash
For flash, I decided to use the images of malay cuisine and place it on the main cointainer of my webpage. The images moves in circular and are enlarged when clicked.
CONTENT
1. Nasi lemak (Coconut flavoured rice meal)
Description: Coconut-flavored Rice Meal - is rice cooked in coconut milk made aromatic with pandan leaves [screwpine leaves]. It is typically served with Sambal Ikan Bilis - fried dried anchovies cooked in a dry sambal sauce, and garnished with cucumber slices, hard boiled egg and roasted peanuts. Traditionally packaged in a banana leaf, it is usually eaten as hearty breakfast fare.
Recipe:
Ingredients:
Coconut Milk Steamed Rice
2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water
Tamarind Juice
1 cup of water
Tamarind pulp (size of a small ping pong ball)
Sambal Ikan Bilis (Dried anchovies sambal)
1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar
Other ingredients
2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)
Method:
1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
4. Slice the red onion into rings.
5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
6. Heat some oil in a pan and fry the spice paste until fragrant.
7. Add in the onion rings.
8. Add in the ikan bilis and stir well.
9. Add tamarind juice, salt, and sugar.
10. Simmer on low heat until the gravy thickens. Set aside.
11. Clean the small fish, cut them into half and season with salt. Deep fry.
12. Cut the cucumber into slices and then quartered into four small pieces.
13. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
14. Serve with fried fish, cucumber slices, and hard-boiled eggs.
2. Chicken Rice
Ingredients
1 whole chicken, cut into pieces.
10 shallots (sliced)
10 cloves of garlic (sliced)
5 cm of Ginger (sliced)
3 red chillies
3 cubes of Chicken Stock
A jug of water
1/4 cup of sesame oil
Oil (for frying)
3 tbsp of light soy sauce
3 tbsp of soy sauce
2 tbsp of oyster sauce
3 cups of rice (uncooked)
Salt
MSG
Sugar
Method
1. Fry about 3/4 of the sliced shallots, garlic and ginger (the other 1/4 will be used to make the chilli sauce later) until brown.
2. Add in a jug of water and let it simmer.
3. Mix in 2 cubes of Chicken Stock and the chicken pieces and let boil til the chicken is cooked, add salt & MSG.
That's the soup that you will be using to cook the nasi ayam.
4. From the soup, take about 3 1/2 cups of the soup, add in another cube of chicken stock and salt & MSG just to flavor the rice once cooked.
5. How to cook the rice, just cook it like you cook your rice at home...with a rice cooker but instead of water, you'd be using the soup you made. Simple no?
The next step is to make the chilli sauce;
6. With a blender just blend the remaining shallots, garlic & ginger and the red chillies (I would add more ginger to give more..zingg)
7. Pour mixture to a cup of chicken soup, add in a pinch of sugar and mix well.
8. Strain it until you get a clear chilli mixture.
Chilli sauce done, now the chicken;
9. Mix together sesame oil, soy sauce & oyster sauce and 1/2 cup of the chicken soup.
10. Marinate the cooked chicken with the soy sauce mixture for about 15 minutes then fry until chicken is crispy dark brown.
11. After frying, boil the soy sauce mixture. There, you have your soy sauce for the Nasi Ayam.
3. Nasi minyak
Ingredients
Serves: 8
· 2 cups long grained rice
· 4 cups (1l) water
· 100 ml ghee
· 2 large onions , sliced finely
· 3 cloves garlic, pounded
· 2 star anise
· 5 cloves
· 5 cm cinnamon stick
· 6 cardamom pods
· Ground white pepper to taste
· Salt to taste
· 1/2 cup (100g) sultanas
· 100g fried shallots
Preparation method
Prep: 10 mins | Cook: 25 mins
1.
Rinse rice well and drain. Heat ghee in a pot and fry the sliced onions and pounded garlic until soft and fragrant. Add water.
2.
Add the cloves, star anise, cinnamon stick, cardamom, salt and pepper and bring to a boil. Reduce heat and add in the rice, stir well and cook covered over low heat. When the rice is almost dry, add the sultanas and mix well then leave to cook. Garnish with fried shallots.
http://allrecipes.asia/recipe/1835/nasi-minyak.aspx
Noodles
Laksa
Penang has many famous dishes to offer, but asam laksa (otherwise known as Penang laksa), is arguably one of the best known of all. Up here though, it’s simply called laksa.
The signature thick white rice noodles – of the boiled-from-dried or fresh variety –is served with the distinctive thick sour soup consisting of minced fish and a rempah (ground mixture) of onions, kunyit (turmeric), belacan (fermented prawn paste) and chilli which has been cooked in an assam (tamarind) water and flavoured with serai (lemon grass). A handful of chiam hom (Vietnamese coriander) is thrown in to add extra fragrance.
Ingredients
§ 600g laksa noodles (you can get it easily from supermarkets), scald in hot water and drain
(A):
§ lkg flaked ikan kembong or ikan parang
§ A pinch of salt
§ 2000ml water
(B) Spices to grind finely:
§ 6-7 fresh chillies
§ 4-5 dried chillies
§ 1 small piece lengkuas
§ 2cm fresh turmeric
§ 20 shallots
§ 2 cloves garlic
§ 6 candlenuts (buah keras)
(C):
§ 5 stalks daun kesom
§ 1 bunga kantan, cut lengthwise
§ 5-4 stalks serai, smashed
Mix and strain:
§ 50g tamarind (assam jawa)
§ 250ml water
§ 4 pieces asam keping
§ 1 tbsp Maggi Belacan powder (it’s so convenient to use this, instead of roasting a piece of belacan)
§ Salt and monosodium glutamate to taste
(D) Garnishing:
Slice thinly:
Slice thinly:
§ 100g pineapple
§ 1 cucumber
§ 2 bunga kantan
§ 3 red chillies
§ 2 big onions
§ 200g lettuce
§ Mint leaves
§ Enough sticky black prawn paste (hayko) – dissolve in a little hot water
Method
Boil fish with the water. When fish is cooked remove it from the stock and flake it. Leave water (fish stock) in the pot.
Boil fish with the water. When fish is cooked remove it from the stock and flake it. Leave water (fish stock) in the pot.
Add (B) and (C) in the fish stock and simmer until it reaches the desired consistency. Put in flaked fish meat and keep the laksa gravy over a moderate heat.
Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.
Curry mee
Curry Mee or also known as Curry Laksa (in the Southern part of Malaysia and its neighbouring country, Singapore) is a popular hawker’s dish. Curry Mee/Curry Laksa is a dish that’s full of flavours–slightly creamy soup infused with coconut milk, the spiciness of the chilli and fragrance of spices; never fails to satisfy my appetite to have it for breakfast or lunch.
Ingredients:
600g shelled cockles/bloody clams (optional)
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200g fried soya bean cubes/tow pok (halved or quartered)
200g cooked pig’s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts
600g blanched yellow noodles
300g blanched vermicelli/rice sticks
1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200g fried soya bean cubes/tow pok (halved or quartered)
200g cooked pig’s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts
600g blanched yellow noodles
300g blanched vermicelli/rice sticks
1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock
Seasoning:
4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp MSG (optional)
1 1/2 tbsp rock sugar
1/2 tbsp MSG (optional)
Spices (finely ground):
100g shallots
25g garlic
3 tbsp coriander seeds
4 tbsp chilli paste
2 tbsp sliced lemon grass
10 peppercorns
1/2 tbsp belacan (Malaysian shrimp paste) granules
25g garlic
3 tbsp coriander seeds
4 tbsp chilli paste
2 tbsp sliced lemon grass
10 peppercorns
1/2 tbsp belacan (Malaysian shrimp paste) granules
Chili oil:
110g chili paste
25g garlic, pounded
175ml to 200ml oil
25g garlic, pounded
175ml to 200ml oil
Method:
Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk, tow pok, and pig’s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)
For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)
Char koay teow
A famous dish in Malaysia is Char Kway Teow. It began as a poor man's meal of broad rice noodles fried with dark soy sauce and lard. This popular hawker dish was sold in the streets.
Later on the cooks began adding ingredients such as bean sprouts, kale, fish cake, cockles, prawns, fresh eggs and Chinese sausage.
The best Char Kway Teow is worth seeking out, and is always memorable for its smoky flavour and just-sweet-enough-to-balance-the-savoury taste!
Later on the cooks began adding ingredients such as bean sprouts, kale, fish cake, cockles, prawns, fresh eggs and Chinese sausage.
The best Char Kway Teow is worth seeking out, and is always memorable for its smoky flavour and just-sweet-enough-to-balance-the-savoury taste!
Ingredients
250 gm Koay Teow (flat rice noodles)
150 gm Prawns - shelled
125 gm Bean Sprouts
5 stalks Chives - cut into 2cm lengths
100 gm Vegetable Oil
4 Eggs
2 Garlic Cloves - chopped
2 tsp Ground Chili (add more if you prefer it spicier)
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
10 gm Cooked Crab Meat
Pepper to taste
Directions
1] Heat oil, add garlic and fry till fragrant in a very hot wok.
2] Add prawns and ground chili.
3] Stir-fry for about 15 secs.
4] Add koay teow, soy sauce and additional oil if neccessary.
5] Mix in vegetables and beansprouts.
6] Push mixture to edge of wok, add a little oil in centre.
7] Add and fry the eggs and then mix everything together.
8] Garnish with pepper and cooked crab meat.
9] Serve immediately when its hot.
Beef/Chicken
Chicken kurma
This a recipe form India, but in cooked in Malaysia. Kurma has come to represent a very mild dish with a heavy cream sauce. The word 'kurma' actually means that the chicken has been cooked by slow cooking. After initially sealing in the juices of the meat on high heat, the meat is then slowly cooked in a closed pot or pan and only very little fluid is added. It is not necessarily mild - it can be as hot as you please. Kurma is Mogul from origin and in the north of India where they became established, a wide array of kormas are served.
INGREDIENTS:
- 600 gram chicken
- 2 cup thin coconut milk - extracted from 1 grated coconut
- 1 cup thick coconut milk
- ½ cup oil
- 2 star anise
- 2 red chillies
- 3 cloves
- cardamoms
- 3 cm piece cinnamon stick
- 3 cm piece ginger
- 4 cloves garlic
- 6 shallots
- 4 tbsps kurma powder
· PREPARATION:
· Pound 3 shallots and 2 cloves garlic together.
· Mix with kurma powder and 1 tsp water. Blend well into paste.
· Slice finely the remaining shallots and garlic.
· Heat oil and fry the sliced shallots and garlic with the spices until fragrant.
· Add in the blended kurma powder and fry further until oil separates.
· Add in the chicken and 1 cup water. Cook until the beef is tender.
· Pour in the thick coconut milk, bring to boil and pour it in the thin milk.
· season with salt to taste and cook further over a low flame until the gravy is thick.
· Add in the large onion and red chillies. Stir once and remove from rice.
Rendang
It is one traditional dish or cuisine that can be prepared with beef, mutton, lamb or chicken, and normally eaten with rice ("nasi" in Malay), the staple food of the Malays.
During Aidil Fitri and Aidil Adha celebrations, this delightful cuisine is normally eaten with the ketupat and nasi himpit.
INGREDIENTS:
· 1 1b/ 500g beef (cleaned & cut into cubes)
· salt & pepper to taste
· 1 1/2pt/ 900ml thick santan (coconut milk)
· 1 stalk lemon grass (crushed)
· 1 turmeric leaf (shredded)
· 12 red chillies
· 1 in/ 2.5cm piece galangal (lengkuas)
· 5 cloves garlic
· 15 - 20 shallots
· 1 in/ 2.5cm piece ginger
· 1/2 in/ 1.3cm piece tumeric
· 2 tsp salt
PREPARATION:
· Season meat with salt and pepper. Leave aside for 20 to 30 minutes.
· In a pan, mix together the santan (coconut milk) and ground ingredients.
· Place over medium heat and stirl slowly to the boil.
· Add meat and continue boiling for 10 minutes.
· Put in the lemon grass, turmeric leaf and seasoning to taste.
· Reduce heat to low.
· Simmer till meat is done and dark brown in colour.
· When the gravy becomes oily in texture, remove from flame.
· Discard lemon grass and turmeric leaf.
Beef curry
This rich, fragrant beef and potato curry is flavored with a Malaysian spice mix, onions slowly cooked with techniques learned from South Indian cuisine, then simmered with Thai coconut milk in the perfect American instrument for a long, slow braise: the CrockPot.
Dry spices for the curry powder
4 tbsp coriander
2 tbsp white cumin
10 whole cloves
1 cinnamon stick
4 whole cardamom
6 black pepper
1 tbsp chili powder (or to taste)
1 tsp turmeric powder
4 tbsp coriander
2 tbsp white cumin
10 whole cloves
1 cinnamon stick
4 whole cardamom
6 black pepper
1 tbsp chili powder (or to taste)
1 tsp turmeric powder
Wet or fresh ingredients for the curry paste
4 stalks lemongrass
2 inches fresh galangal (optional)
2 inches length ginger
8 cloves garlic
15 dried chillies
6 tbsp oil
6 tbsp curry powder (see above)
4 stalks lemongrass
2 inches fresh galangal (optional)
2 inches length ginger
8 cloves garlic
15 dried chillies
6 tbsp oil
6 tbsp curry powder (see above)
Meat
4 lbs chuck steak, cubed
4 lbs chuck steak, cubed
Sauce building
2 onions
6 shallots
4 cups coconut milk
1 pound baby red potatoes, scrubbed and cut in half
2 onions
6 shallots
4 cups coconut milk
1 pound baby red potatoes, scrubbed and cut in half
Flavor finishing
3 tbsp soy sauce
3 kaffir lime leaves
Sugar to taste
3 tbsp soy sauce
3 kaffir lime leaves
Sugar to taste
Toast the spices for the curry powder in a heavy skillet over medium heat for a minute or two - take off the heat when you can smell them. Add the turmeric and then grind them all in a spice grinder or mortar and pestle. (Note: If you do not want to round up all the whole spices for this recipe, you can use a blend of their ground counterparts. Don't toast the ground spices.)
Remove the outer tough leaves from the lemongrass and slice finely. Peel the galangal and slice it as finely as you can. Peel and slice the ginger and garlic as well. In a food processor or mortar and pestle, blend lemongrass, galangal, ginger, garlic, chilies and some oil. This may seem like a lot of chilies, but this dish soaks up the heat and unless you are extremely sensitive to hot foods, this won't be too much. I ended up tossing in a whole handful more near the end because it wasn't hot enough.
Add spice mix and beef and toss.
Cook the onions slowly in a little oil until golden - about 20 minutes. Really take your time with these and do not let them brown. Let them slowly sweat until translucent.
Add the meat over low heat, cover and cook for 15 minutes. You don't want to sear the meat or brown it in this recipe. The toasted spices will give it that roasted taste.
Put in crockpot with halved potatoes, coconut milk, lime leaves and soy sauce and cook on high for 4 hours or on low for 8, or overnight. Leave lid off at the end to reduce the sauce a little if you wish. Taste and adjust flavors with soy sauce and sugar. Serve with rice or rice noodles.
Fish
Fish curry
This curry fish recipe has a lot of South Indian flavor - it's a little bit salty and starchy, and the soup has got a lot of flavour going for it. It's got just the right blend of spices for an all-authentic Malaysian-style fish curry. This is one of the most sought-after dishes by Malaysian curry lovers.
Preparation:
• 600gm white fish
• 6 prawns
• 6 lady fingers/okra, sliced
• 1 eggplant/aubergine, sliced
• 1 tomato, sliced
• 1 onion, sliced
• 80 ml coconut milk or fresh milk
• 400 ml water
• 1 packet Khimyan brand Fish & Prawn Curry Paste
Instructions
1. Boil 400 ml water in a pot, then pour in the contents of the packet ofKhimyan brand Fish & Prawn Curry Paste. Stir for 1 minute to mix well.
2. Add the fish, prawns, lady finger, eggplants and tomato, and let it cook for about 7 minutes. (you may add the 80ml coconut milk or fresh milk at this stage as well).
3. Sprinkle the sliced onions on top and serve with rice.
• 600gm white fish
• 6 prawns
• 6 lady fingers/okra, sliced
• 1 eggplant/aubergine, sliced
• 1 tomato, sliced
• 1 onion, sliced
• 80 ml coconut milk or fresh milk
• 400 ml water
• 1 packet Khimyan brand Fish & Prawn Curry Paste
Instructions
1. Boil 400 ml water in a pot, then pour in the contents of the packet ofKhimyan brand Fish & Prawn Curry Paste. Stir for 1 minute to mix well.
2. Add the fish, prawns, lady finger, eggplants and tomato, and let it cook for about 7 minutes. (you may add the 80ml coconut milk or fresh milk at this stage as well).
3. Sprinkle the sliced onions on top and serve with rice.
Sweet and sour fish
Sweet and sour fish is breaded fish in a delicious sweet and sour sauce with an assortment of fruits and vegetables. You can basically use any kind of white fish for this recipe such as tilapia, halibut, bass, cod, ect. It is always good to try and find nice meaty fillets if possible.
Recipe: Sweet and Sour Fish
Adapted from Penang Nyonya Cooking
Adapted from Penang Nyonya Cooking
Ingredients:
1 whole fish, about 400g
Gravy:
1/2 onion, chopped
1 teaspoon preserved soy bean paste (tau cheo)
100ml water
4 tablespoons tomato sauce
1 red chilli, finely pounded
1 tablespoon light soy sauce
Sugar, to taste
1/2 teaspoon cornstarch, mix with 2 tablespoons of water
1 teaspoon preserved soy bean paste (tau cheo)
100ml water
4 tablespoons tomato sauce
1 red chilli, finely pounded
1 tablespoon light soy sauce
Sugar, to taste
1/2 teaspoon cornstarch, mix with 2 tablespoons of water
Garnishing:
Coriander leaves
Method:
1) Clean the fish, wash and drain. Steam the fish until cooked, about 8 minutes. Remove and set aside.
2) To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and stir-fry for 1-2 minutes, or until soft.
3) Add preserved soy bean paste and stir-fry until fragrant.
4) Add water, tomato sauce, pounded chilli, light soy sauce and sugar. Bring to a slow boil.
5) Add cornstarch solution and stir quickly for a few more minutes.
6) Pour the gravy over the steamed fish. Garnish with coriander leaves, serve.
2) To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and stir-fry for 1-2 minutes, or until soft.
3) Add preserved soy bean paste and stir-fry until fragrant.
4) Add water, tomato sauce, pounded chilli, light soy sauce and sugar. Bring to a slow boil.
5) Add cornstarch solution and stir quickly for a few more minutes.
6) Pour the gravy over the steamed fish. Garnish with coriander leaves, serve.
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