Monday, December 25, 2006

Lamb Curry Recipes

Ingredients :
1,5 kg leg of lamb boned
1 tablespoons coriander seeds
2 teaspoons black peppercorns
2 teaspoons cardamom seeds
2 teaspoons cumin seeds
6 whole cloves
½ cinnamon stick, crumbled
2 tablespoons oil
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger, stem of lemon grass, 10 cm long
400 g can tomatoes
2 cups water
1 cup coconut milk

How to make :
Remove fat from lamb, cut lamb into 2.5 cm cubes
Finely grind coriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.
Heat oil in a pan, add lamb in three batches, fry until brown, remove.
Add onion, garlic, ginger add lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes.
Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to the boil. Reduce heat to low, simmer, uncovered, stirring often, for 1 ½ hours, or until lamb is tender.

Note :
This curry is very mild. If you prefer a spicier one add 1 to 4 chopped red chillies.

HINT
Most Indonesians are muslims and therefore do not meat fork. Instead they eat lamb, beef and goat.

Preparation time : 15 minutes
Cooking time : 1 hour serve 6

Sunday, December 24, 2006

Beef Fillet in Toasted Coconut Recipes

Ingredients :
500 g piece beef eye fillet
2 cloves garlic, crushed
2 teaspoons grated lemon rind
1 teaspoons grated fresh ginger
2 teaspoons ground coriander
½ teaspoons ground turmeric
2 teaspoons palm sugar
3 tablespoons peanut oil
½ cup desiccated coconut
3 spring onions, cut into thin strips

How to make :
Slice beef thinly, flatten slices with a meat mallet if necessary.
Combine garlic, lemon rind, ginger, coriander, turmeric, palm sugar and 2 tablespoons of the oil in a bowl. Add beef slices, toss well to coat. Leave to stand at least 1 hour.
Heat remaining tablespoon of oil in a frying pan, add beef, stir-fry until brown. Add coconut and spring onions, stir-fry for 1 minute, or until brown. Serve with steamed rice.

HINT
Beef fillet will slice more easily if placed into the freezer for about one hour before slicing.

Preparation time : 15 minutes+1hour standing
Cooking time : 10 minutes
Serves 4.

Saturday, December 23, 2006

Deep Fried Spiced Tofu Recipes

Ingredients :
375 g block firm tofu
½ cup rice flour
2 teaspoons ground coriander
1 teaspoons ground cardamom
1 clove garlic, crushed
½ cup water oil, for deep frying

How to make :
Drain tofu, cut into 1 cm thick slices.
Combine flour, coriander, cardamom and garlic in a bowl, add water, stir until smooth.
Heat oil in a pan. Dip tofu slices into spice mixture, coat thickly.
Lower slices into heated oil, three at a time, cook on medium heat for 1 minute on each side or until crisp and golden brown, drain on absorbent paper. Repeat with remaining slices.

Note :
Tofu is available from specialty Asian stores and health food stores. Serve tofu with stir-fried vegetables and any sauce of your choice, e.g. peanut, chilli or soy sauce, the tofu soaks up the flavours.

Preparation time : 10 minutes
Cooking time : 10 minutes
Serves 4.

Thursday, December 21, 2006

Pineapple Curry Recipes

Ingredients :
1 medium pineapple
1 teaspoon cardamom seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon whole cloves
2 tablespoons oil
2 spring onions, cut in 2 cm pieces
2 teaspoons grated fresh ginger
4 candlenuts, roughly chopped
1 cup water
1 teaspoon sambal oelek (see Basics)
1 tablespoon chopped mint

How to make :
Peel and pineapple, remove core, cut pineapple into 2 cm chunks.
Grind cardamom seeds, coriander seeds, coriander seeds, cumin seeds and cloves in mortar and pestle.
Heat oil in a pan, add spring onions, ginger, candlenuts, and spice mixture, stir-fry over low heat for 3 minutes.
Add water, Sambal oelek, mint and pineapple, bring to the boil. Reduce heat to low, simmer, covered, for 10 minutes, or until pineapple is tender but still holding its shape.

Note :
If pineapple is a little tart, add 1-2 teaspoons of sugar. A 450 g can of drained pineapple pieces can be used instead of fresh pineapple, if preferred or if fresh is unavailable.

HINT
This pineapple Curry dish may be served as a vegetable accompaniment or simply add 500 g peeled and deveined, green prawns to make the dish a maijn course.
Preparation time : 10 minutes
Cooking time : 15 minutes
Serves 4.

Tuesday, December 19, 2006

Cold Vegetable Salad with Spice Dressing Recipes

Ingredients :
10 Spinach leaves, cut in 5 mm strips
300 g sake or ordinary beans, topped and tailed
80 g snow pea sprouts
100 g bean sprouts
1 red capsicum, cit in fine strips
1 spanish onion, finely sliced from top to base

SPICE DRESSING
2 tablespoons peanut oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 small red chilli, chopped
2 tablespoon desiccated coconut
1 tablespoon brown vinegar
1/3 cup water

How to make :
1. Remove stem from spinach, slice leaves thinly. Cut beans into 10 cm lengths. Remove long stems from snow pea sprouts.
2. Place beans in pan of boiling water, cook for 1 minute to blanch, drain. Combine spinach, beans, snow pea and bean sprouts, capsicum and onion in bowl.
3. To make Dressing : Heat oil in a pan, add garlic, ginger, chilli and coconut, stir-fry over medium heat for 1 minutes Add Vinegar and water, simmer for 1 minute, allow to cool.
4. To serve, add dressing to vegetables, toss until combined.

Note :
Any blanched vegetables are suitable to use. Try to use a variety of vegetables for colourful appearance.

HINT
Dressing can be added up to 30 minutes before serving.

Preparation time : 15 minutes
Cooking time : 8 minutes
Serves 4.

Sunday, December 17, 2006

Curried Vegetables Recipes

Ingredients ;
2 medium potatoes, cut in 1 cm cubes
1 small eggplant, cut in 2 cm cubes
150 g snow peas, cut in 2 cm diagonals
200 g Chinese cabbage, shredded
1 carrot, cut in fine julienne strips
1 onion, cut into eight pieces
2 tablespoons peanut oil
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons curry powder
1 teaspoon lemon juice
½ teaspoon shrimp paste
1 cup water
1 cup coconut milk

How to make :
1. Peel and chop potatoes and eggplant into cubes. Prepare the snow peas, cabbage, carrot and onion.
2. Heat oil in frying pan, add onion, stir-fry 2 minutes. Add garlic, ginger and curry powder, stir-fry 2 minutes.
3. Add lemon rind, lemon juice, shrimp paste, water and coconut milk, bring to the boil.
4. Add potatoes and eggplant, simmer 15 minutes, stir occasionally. Add snow peas, cabbage and carrot, simmer for 5 minutes or until vegetables are tender.

Note :
Any vegetables are suitable are suitable for this recipe. Choose a variety of coloured vegetables.

HINT
Chinese cabbage looks more like a lettuce or a huge head of a celery than its name sake. It has a crisp and delicate flavour.

Preparation time : 20 minutes
Cooking time : 20 minutes
Serve 4.

Saturday, December 16, 2006

Nutty Corn Pancakes Recipes

Ingredients :
2 corn cobs
1 cup roasted peanuts
3 spring onions, chopped
2 teaspoons grated fresh ginger
1 cloves garlic, crushed
1 teaspoon ground cumin
1 egg, lightly beaten
2 tablespoons rice flour
½ cup peanut oil

How to make :
Remove niblets from cobs of corn with a sharp knife, combine in a food processor with peanuts, spring, onions, ginger, garlic, and cumin, until finely chopped and slightly mushy. Transfer to bowl.
Add egg and rice flour, mix well.
Heat oil in pan spoon tablespoons of mixture into pan and flatten with the back of the spoon. Cook over medium heat until golden brown on both sides. Drain on absorbent paper.

Note :
Serve these pancakes as a snack, entree or with a main meal.

Preparation time : 10 minutes
Cooking time : 10 minutes
Serves 4