So yea, I have decided to share more of my food culture in this week ssc, however I will still be sticking with my theme I set for myself which is " meat". I am pretty sure most of my reader don't nessary know every cuisine for each country, so I hope what I am going to share soon would be interesting to you. In Malaysia, we have 3 main races, Malay, Chinese, Indian. All of our own race have our own unique cuisine, but of course it's always logical to get inspiration from each other and come out with a whole new dish. I am telling you this just so you won't get confuse with my last post, the last post was more on my own race as a Chinese. For today I will be leaning toward the Malay cuisine. Enough talk, let's get to it!!

MUTTON RENDANG MEATBALL STUFFED CHEESE WITH CURRY CRUSTED CRISPY PORK HEART SANDWICH

RENDANG PASTE

Rendang is one of the most popular dish in Malaysia, it's been used in every meat dish you can think of. However there are different variations from different meat. For example, mutton have a strong gamy flavour, thus more herbs and spices are used to mask that taste. Since we will be making mutton meat ball, it will only make since if I give the recipe for the stronger rendang. Ingredients are dried red chilis, red chilis, lemongrass, shallots, red onion, garlic,ginger,galangal, corriander seeds,candlenut, tamarind paste, turmeric powder, salt, sugar. The easy part is to throw everything in the blender and blend till it becomes a paste. Fry the paste in oil until the oil splits from the paste or fragrant.

MEAT BALL

to prepare the meatball. The ingredients you need are onion, garlic, cumin, turmeric, coriander seeds, black pepper, stale bread, mutton. Blend until all ingredients are minced and distributed evenly.

Fill you hand with a palm full of the minced meat mixture and then place the cheese in the middle. Seal the top and roll it between both of your palm to round off the meat ball .

The meat ball should look like that , fat and round.

Before pan frying, coat each meat ball entirely with season flour, this would help create a nice crust and also thicken the sauce.

Pan fry on high heat until all side look like the picture above, dark brown.

Lower the heat and add the rendang paste and coconut milk, let it reduce in volume until it resemblance a dry ish gravy

Like this. Set aside to cool down while prepare the next element.

CURRY CURSTED CRISPY PORK HEART

Just for those who are curious. Remove all arteries and clean the remaining blood in its cavity.

Slice it thinly and square ish, coat in flour, salt, curry powder before pan frying. Those who hate the offal taste, don't worry about this. The curry powder is there to mask that taste and frying it just makes it better. It taste just like beef jerky but with an curry flavour to it.

Remove from hot pan when it looks like this. Place on a kitchen paper to absorb excess oil.

CONSTRUCTING THE SANDWICH

Place the meatball first

Then the crispy curry crusted pork heart

And lastly garnish with fried shallots, and chille sauce.

And there you go a traditional Malaysian food on a sandwich, ohh just so you don't get mixed up, the meatball is not the traditional to cook rendang, and cheese is not added in the original recipe. All those are just my way to make them look more interesting.

And those that are waiting to see the inside of the meatball. Nice velvety molten cheese middle, just look at that.

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