lamb korma

Ingredients
1 kg mutton, cut into bite-sized pieces
5 tbsp kurma powder
1 tsp salt
Thick santan from one coconut (after obtaining santan, add one litre water to coconut residue, mix, then squeeze out for thin coconut milk)
150ml plain yoghurt
Juice of one lemonPound finely:
Shallots
3 cloves garlic, finely chopped
5 – 6 tbsp oil(A):
3 stalks curry leaves
6 cardamoms, split; use seeds only
1 star anise
4cm cinnamon stick
½ tsp mustard seeds
1 Bombay onion, sliced thinly(B):
4 green chillies, seeded and halved
5 red chillies, seeded and halved
1 tomato, quartered (C):
½ tsp fenugreek
1 tbsp poppy seeds, ground finely
2 tbsp oil
10 almonds
10 cashewnutsSeasoning:
1 tsp salt or to taste
½ tsp pepper
½ tsp sugar
2 sprigs fresh coriander
MethodMarinate mutton with kurma powder and salt and set aside for several hours in the refrigerator.Heat oil in a saucepan. Add pounded shallots and garlic and fry until fragrant. Add in (a) and saute until aromatic. Add thin coconut milk a little at a time to prevent the ingredients from getting burnt.Stir in marinated mutton and ingredients (b). Fry until well combined. Add in the rest of the thin coconut milk and simmer. Cover and cook until meat is almost cooked.Add yoghurt, thick coconut milk and lemon juice. Stir well to mix and cook over a gentle heat until gravy turns thick. Add ground almonds and cashew nuts and simmer for another 5 to 6 minutes. Add seasoning to taste.Heat 2 tablespoons oil in a clean wok and fry ingredients (c) until fragrant. Add them and the coriander leaves to the cooked mutton kurma. Cover the saucepan for 8 to 10 minutes then dish out and serve.

Brinjals with chilies

Grilled Brinjals with Sambal Sauce

Ingredients

3 brinjals

3 tbsp oil

Sambal sauce (combined and blended):

4 shallots

3 cloves garlic

4 dried chillies, seeded

5 fresh red chillies, seeded

6 – 7 bird chillies (cilipadi)

2 tbsp dried prawns, soaked and pounded

4 small limes (limau kasturi), squeezed for juice

Seasoning:

1 – 2 tbsp sugar or to taste

1 tbsp fish sauce

1/4 tsp salt
Method
Halve brinjals and soak in slightly salted cold water for four to five minutes. Remove and pat dry with kitchen towel. Sprinkle lightly with a dash of ground black pepper.

Arrange brinjal halves, cut side down, on a lightly greased grill pan. Grill until brinjal halves turn soft. Turn over and grill until the vegetable skins are charred. Remove on to a plate.

Stir-fry sambal sauce ingredients in 3 tbsp oil until fragrant. Add seasoning to taste and cook until gravy turns thick. Pour sauce over the brinjals and serve.

Beef Rendang dendeng

Beef Rendang Dendeng


500g beef, cut into chunks across the grain

3/4 cup oil

3 stalks lemon grass, bruised

2 1/2cm galangal (lengkuas), bruised

Ground:

20g dried chillies (soaked) or 4 tbsp ground chilli paste

20g shallots

1/2 tbsp belacan granules

1 cup beef stock

Seasoning:

1 tbsp vinegar or 1 tbsp lime juice

4 tbsp sugar

1/2 tbsp salt

A few drops thick black soy sauce for colour

Method
Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain. Heat oil and stir-fry the beef slices. Dish out and drain well.

Reheat wok with 3 tbsp oil and fry galingale and lemon grass. Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well. Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning.

Serve with white rice or bread or roti jala.

Note
If gravy is thick and meat is still not properly cooked, add enough water to simmer until beef is really soft and tender.

Eggplant surprise

Eggplant surprise
Recipe by Hannah Abisheganaden
Cuisine Indian • Recipes • Restaurants
Type of Dish Side Dishes
Cooking Method Stew
Preparation Time 10 minutes
Cooking Time 15 minutes
Meal Types • Dinner • Lunch



Ingredients

1 large eggplant (peeled and sliced into four rounds)

4-8 eggs

butter

flour

salt and pepper to taste

paprika
Method
1. Dredge the eggplant rounds with flour. Pan-fry in butter until golden both sides. Remove and keep warm.

2. Reheat pan. Place one slice of the eggplant in the pan. Break two eggs on top.

3. Cover. Let eggs set well.

4. Season with salt, pepper and paprika. Remove from pan. Serve with toast.

NB: Use two eggs per slice of eggplant per person. You can substitute tomato slices for eggplant.

Dhalca Chicken Curry

Ingredients

600g chicken, cut into bite-sized pieces

1/2 cup dhall, soaked

2 cups water

1 tomato, quartered

75g potato

1 eggplant (brinjal)

75g carrot

Salt to taste

1 tbsp chilli powder

1/2 tsp mustard seeds (biji sawi)

1/2 tsp ground fennel (jintan manis)

1/4 tsp turmeric powder

2cm piece cinnamon stick

1 stalk curry leaves (use leaves only)

1 big onion, sliced

1 clove garlic, ground

1cm piece ginger, ground

3 tbsp oil

Seasoning:

Salt to taste

1/2 tsp sugar

1/2 tsp chicken stock granules
Method
Put dhall and water in a deep saucepot and bring to boil over medium heat. Cook until dhall is soft. Add chicken and more water to submerge them. Bring to a boil, then reduce heat and cook until chicken meat turns firm. Add all the vegetables and simmer covered.

Heat oil and stir-fry garlic and ginger until fragrant. Add onion, cinnamon stick and curry leaves. Mix in combined spices. Dish out mixture and add into dhall and chicken.

Bring to a low boil and add seasoning. Simmer until gravy is reduced and chicken is tender. Dish out and serve.

Beef Rendang

Beef Rendang
Ingredients

500g beef, cut into chunks across the grain

3/4 cup oil

3 stalks lemon grass, bruised

2 1/2cm galangal (lengkuas), bruised

Ground:

20g dried chillies (soaked) or 4 tbsp ground chilli paste

20g shallots

1/2 tbsp belacan granules

1 cup beef stock

Seasoning:

1 tbsp vinegar or 1 tbsp lime juice

4 tbsp sugar

1/2 tbsp salt

A few drops thick black soy sauce for colour

Method
Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain. Heat oil and stir-fry the beef slices. Dish out and drain well.

Reheat wok with 3 tbsp oil and fry galingale and lemon grass. Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well. Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning.

Serve with white rice or bread or roti jala.

Note
If gravy is thick and meat is still not properly cooked, add enough water to simmer until beef is really soft and tender.

Spicy Sour Curry

Spicy Sour Curry)

Ingredients
Mix and strain to obtain tamarind juice
80g tamarind paste
700ml water
500g mackerel (ikan kembung), cleaned and steamed for 6–8 minutes
4 ladies fingers
1 tomato, cut into wedges
2 stalks lemongrass, smashed
2 sprigs polygonum leaves
1 piece dried tamarind skin
1 tbsp oil

Spices (ground and combined)

8 shallots
3 cloves garlic
6 chillies, seeds removed
8 dried red chillies, soaked, halved and seeds removed
2 thick slices galangal
10g belacan
3/4 tsp turmeric powder

Seasoning
1 tbsp sugar or to taste
Salt to taste
1 tsp chicken stock granules

Garnishing

1 tbsp finely sliced wild ginger flower buds (bunga kantan)
Method
Put tamarind juice and lemongrass in a pot and bring to a boil.

Add polygonum leaves, tamarind skin and ground spices. Simmer over a low heat for
10–15 minutes.

Add ladies fingers and tomato. Continue to simmer for 5–6 minutes.

Remove the polygonum leaves and tamarind skin. Put in the fish and oil.

Cook for 1–2 minutes until the fish is soaked in the gravy. Stir in seasoning, then dish out to serve with a sprinkling of wild ginger buds as garnishing.

Honeyed Chicken Rice

NASI AYAM BERMADU

Bahan-bahan
1/2 ekor ayam
1 bungkus sup bunjut ADABI
3 sudu besar madu
2 sudu besar sos tiram
Garam dan lada sulah secukup rasa

Grind (tumbuk)
5 ulas bawang merah
5 ulas bawang putih
1 inci halia

Cara-cara
· Tumis bawang merah, putih dan halia yang dikisar hingga wangi. Masukkan air dan sup bunjut. Biar 3 minit.
· Masukkan ayam dan masak hingga empuk lebih kurang 10-15 minit. Tambah garam dan lada sulah.Ketepikan dan biar sejuk sebentar.
· Keluarkan ayam dan ambil kuah sup. Masukkan ke dalam periuk nasi bersama beras yang telah dicuci dan sedikit garam. Jumlah kuah mesti sama dengan banyak air kalau masak nasi biasa.
· Semasa nasi tengah masak, lumurkan ayam dengan sedikit hirisan bawang putih, sos tiram dan madu. Goreng (jangan terlalu lama sebab ayam dah masak).

Honeyed Chicken Rice

NASI AYAM BERMADU

Bahan-bahan
1/2 ekor ayam
1 bungkus sup bunjut ADABI
3 sudu besar madu
2 sudu besar sos tiram
Garam dan lada sulah secukup rasa

Grind (tumbuk)
5 ulas bawang merah
5 ulas bawang putih
1 inci halia

Cara-cara
· Tumis bawang merah, putih dan halia yang dikisar hingga wangi. Masukkan air dan sup bunjut. Biar 3 minit.
· Masukkan ayam dan masak hingga empuk lebih kurang 10-15 minit. Tambah garam dan lada sulah.Ketepikan dan biar sejuk sebentar.
· Keluarkan ayam dan ambil kuah sup. Masukkan ke dalam periuk nasi bersama beras yang telah dicuci dan sedikit garam. Jumlah kuah mesti sama dengan banyak air kalau masak nasi biasa.
· Semasa nasi tengah masak, lumurkan ayam dengan sedikit hirisan bawang putih, sos tiram dan madu. Goreng (jangan terlalu lama sebab ayam dah masak).

Omelette

2 Tbsp. chopped fresh cilantro
1/4 tsp. salt
4 large egg whites
1 large egg
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped green onions
1/4 cup (1 oz.) reduced-fat shredded cheddar cheese
1/4 cup bottled salsaCooking spray

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl. Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts. Slide omelet onto a plate; cut in half