Tips To Prepare Secret Recipe Setia Alam Menu Quick

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Craving the mouthwatering flavors of Setia Alam but can’t make the trip? Fear not, for this guide unveils the secrets behind their popular dishes, allowing you to recreate them in your own kitchen!

While the exact measurements used by Setia Alam might remain a mystery, this guide provides a close approximation based on common recipe structures and ingredient ratios.

Latest News & Promotion  Secret Recipe Malaysia
Latest News & Promotion Secret Recipe Malaysia

Essential Ingredients for Setia Alam Specialties:

Aromatic Base: Shallots, garlic, ginger, lemongrass, turmeric, galangal (optional for extra kick), dried chilies (various types depending on the dish).

  • Fresh Produce: Fresh chilies (various types), tomatoes, green beans, long beans, eggplant, cabbage, fresh herbs (cilantro, kaffir lime leaves, pandan leaves).
  • Proteins: Chicken, beef, seafood (depending on the dish), tofu (vegetarian option).
  • Pantry Staples: Coconut milk (full-fat or light, depending on desired richness), palm sugar, tamarind paste, shrimp paste (use sparingly), soy sauce, fish sauce, cooking oil.
  • Flavor Boosters: Lime juice, toasted peanuts, fried shallots (for garnish).

  • Cooking Up Setia Alam Magic: Techniques and Recipes

    Here, we delve into replicating two of Setia Alam’s most popular dishes:

    1. Rendang Ayam (Spicy Chicken Stew)

    This dish features tender chicken simmered in a rich and flavorful coconut milk curry.

    Ingredients:

  • 1 kg chicken pieces (bone-in or boneless, your preference)
  • 2 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 3 stalks lemongrass, white part only, chopped
  • 1 inch ginger, grated
  • 2 tbsp turmeric powder
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (adjust to your spice preference)
  • 1 can (400ml) coconut milk
  • 1 cup water
  • 2 tbsp palm sugar (or brown sugar)
  • 1 tbsp tamarind paste (diluted in a little water)
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce (use sparingly)
  • Salt to taste
  • Fresh cilantro leaves (for garnish)

  • Directions:
    1. Heat oil in a large pot or Dutch oven. Fry onions until softened and translucent.
    2. Add garlic, lemongrass, and ginger. Sauté for another minute until fragrant.
    3. Stir in turmeric, coriander, cumin, and chili powder. Cook for a further minute to release the aromas.
    4. Add chicken pieces and coat them well with the spices. Brown the chicken on all sides.
    5. Pour in coconut milk, water, palm sugar, tamarind paste, soy sauce, and fish sauce. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
    6. Season with salt to taste. Garnish with fresh cilantro leaves before serving with steamed rice.

    2. Sambal Goreng Sayur (Stir-fried Vegetables with Chili Paste)

    This vibrant dish showcases a medley of vegetables tossed in a spicy and savory sambal paste.

    Ingredients:

  • 2 tbsp vegetable oil
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 red chili pepper, thinly sliced (adjust to your spice preference)
  • 1 green chili pepper, thinly sliced (adjust to your spice preference)
  • 150g green beans, trimmed and cut into bite-sized pieces
  • 150g long beans, trimmed and cut into bite-sized pieces
  • 1 small eggplant, cubed
  • 1/2 cabbage, thinly sliced
  • 1 cup cherry tomatoes
  • 3 tbsp sambal oelek (adjust to your spice preference)
  • 1 tbsp oyster sauce (optional)
  • Salt to taste
  • Fried shallots (for garnish)

  • Directions:
    1. Heat oil in a large wok or pan. Fry shallots until golden brown.
    2. Add garlic and chili peppers. Sauté for another minute until fragrant.
    3. Stir in green beans, long beans, and eggplant. Cook for 3-4 minutes until slightly softened.
    4. Add cabbage and stir-fry for another minute.
    5. Pour in the sambal oelek and oyster sauce (if using). Toss to coat the vegetables evenly.