Indulge In Sweet Treats: Secret Recipe Arrives In Pasir Puteh

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Pasir Puteh, a name synonymous with fragrant spices and melt-in-your-mouth chicken, is a dish that has captured the hearts (and stomachs) of Malaysians for generations. This secret recipe, shrouded in mystery, promises a unique flavor profile that sets it apart from other rendang variations. But what exactly makes it so special? Let’s delve into the ingredients, the preparation process, and the nutritional breakdown of this beloved dish.


Visit Secret Recipe Café & Restaurant in Pasir Puteh!
Visit Secret Recipe Café & Restaurant in Pasir Puteh!

Aromatic Base:

  • 1 tbsp Shallots, finely chopped
  • 3 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 2 stalks Lemongrass, white part only, chopped
  • 2 stalks Kerisik (toasted coconut flakes)
  • 2 tbsp Curry paste (choose your preferred brand)

  • Spices:

  • 2 star anise
  • 3 cloves
  • 2 cinnamon sticks
  • 1 tsp Coriander seeds, toasted and ground
  • 1 tsp Cumin seeds, toasted and ground
  • 1/2 tsp Turmeric powder

  • Chicken:

  • 1 kg Chicken pieces (thighs and drumsticks recommended)
  • 2 tbsp Vegetable oil

  • Wet Ingredients:

  • 2 cups Water
  • 1 cup Coconut milk
  • 1/2 cup Palm sugar (or brown sugar)
  • 1 tbsp Tamarind paste
  • Salt to taste

  • Directions:

    1. Prepare the Aromatics: In a food processor, grind together the shallots, garlic, ginger, and lemongrass until a fine paste forms. Alternatively, you can mince them very finely by hand.
    2. Toast the Kerisik: In a dry pan over medium heat, toast the kerisik until fragrant and slightly golden brown. Be careful not to burn it.
    3. Saute the Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add the prepared aromatics paste and saute until fragrant, about 3 minutes.
    4. Spice Up the Mix: Add the star anise, cloves, cinnamon sticks, coriander powder, cumin powder, and turmeric powder. Saute for another minute, allowing the spices to release their aromas.
    5. Sear the Chicken: Add the chicken pieces to the pot and brown them on all sides.
    6. Introduce the Liquids: Pour in the water and coconut milk. Stir to combine and bring to a simmer.
    7. Sweeten and Thicken: Add the palm sugar, tamarind paste, and salt to taste. Let the mixture simmer for 30 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
    8. Secret Weapon: Add the toasted kerisik and stir it into the sauce. This is what gives Pasir Puteh its unique rich flavor and texture.
    9. Simmer to Perfection: Continue simmering for another 15-20 minutes, allowing the flavors to meld further. The sauce should be thick and glossy.
    10. Serve and Enjoy: Garnish with fresh cilantro leaves (optional) and serve Pasir Puteh hot with steamed rice and your favorite side dishes.

    Nutrition Facts (per serving):

    This information is an approximate estimate and may vary depending on the ingredients used.

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 100mg
  • Sodium: 500mg
  • Carbohydrates: 30g
  • Sugar: 20g
  • Protein: 30g

  • Conclusion:

    Secret Recipe Pasir Puteh is a dish that embodies the rich culinary traditions of Malaysia. The combination of fragrant spices, tender chicken, and a unique kerisik-infused sauce creates an unforgettable taste experience. While the exact recipe might be a secret, the joy of recreating this beloved dish at home is a reward in itself.

    Frequently Asked Questions (FAQs):

    1. What can I substitute for kerisik?
    If you can’t find kerisik, you can try using a combination of shredded coconut and toasted breadcrumbs to achieve a similar texture and flavor.

    2. Can I use a different type of protein?
    Yes, you can substitute chicken with other meats like beef, lamb, or even tofu for a vegetarian option. However, adjust the cooking time accordingly depending on the protein chosen.

    3. How can I make the dish spicier?
    Add a chopped chili padi or two to the pot along with the aromatics for a kick of heat.