My collection of favourite recipes..tried and tested!
INGREDIENTS 1 can chopped tomatoes in their sauce1/4 onion, mincedA bunch of fresh coriander, choppedJalapenos or other pickled chilli as much as you like, choppedLemon juice as you likeSalt to taste DIRECTIONS Mix all the ingredients in a bowl and taste for salt. Best eaten …
INGREDIENTS 650 gms medium lean ground beef1/4 large onion, minced3 cloves garlic, minced1 beef cube1 tsp cayenne or chilli powder2 tsp paprika powder2 tsp cumin powder1 1/2 tsp coriander powder1 heaped tablespoon fried tomato paste or tomato puree1 tablespoon Canola oilSalt to taste DIRECTIONS Heat …
INGREDIENTS
One pack long beans cut into 3” long pieces
1/4 large onion, minced
6-7 garlic, minced
Thumb-sized ginger, minced
3 tbsp chilli paste
3 tbsp water
2 tbsp thick soya sauce
1 tbsp Canola oil
DIRECTIONS
Boil some water and black the cut long beans. It should take no more than 5 minutes. Drain.
Heat the oil in a wok then fry the onions and garlic on medium heat. Add the ginger and lower the heat to let it sweat. When onions are transparent, add the chilli paste and fry a while. Add the water, mix well then add the soya sauce and salt to taste.
Add the blanched beans, mix well then remove from heat. Serve with rice or as a side dish with any meal.
Tired of Martha Stewart’s Perfect Roast Chicken, I scoured the internet for a Nando’s chicken kind of recipe. Back when Nando’s had a restaurant in Kuwait, we could go there for their amazing grilled chicken but now, alas, they’re gone. I knew I wanted to …
I’ve cooked chicken curry Malaysian-style forever, since I first lived on my own after getting married. BUT every time I cooked it it was different! So one day many years later after we moved to Kuwait, I decided, enough was enough! I had to recipise …
I’ve cooked chicken curry Malaysian-style forever, since I first lived on my own after getting married. BUT every time I cooked it it was different! So one day many years later after we moved to Kuwait, I decided, enough was enough! I had to recipise my chicken curry. And now, every time I cook it, it’s the same perfect curry!
Hubby loves my chicken curry, and in our home we serve my chicken curry with anything – steaming hot white rice, roti canai (paratha) or roti jala (“lace pancakes”). We love it as an everyday meal, during Eid or other special occasions when we have a gathering.
INGREDIENTS
Serves 2 – 3
1 kg chicken, cut into pieces (we like it skin off)
1/2 medium-sized onion (70 gms)
3 cloves garlic
2 1/2 cm (1”) fresh ginger
1 1/2 tbsp curry powder
1 tsp chilli powder (optional)
1 large potato
1 piece tamarind
Thick “santan” (coconut milk) made with 25 gms coconut powder and 3/4 cup water
Thin “santan” made with 25 gms coconut powder and 1 1/4 cup water
1/2 tsp salt
3 cardamom
1 piece cinnamon approx 2” long
1 star anise
3 cloves
1 sprig curry leaves
Vegetable oil
DIRECTIONS
Wash the chicken and drain. Peel the potato and cut into 4 cm chunks. Soak in water.
Cube the onion and garlic and slice the ginger then use a blender to blend them. Add a tablespoon of water if necessary. Add the curry powder and chilli powder to the blended ingredients and mix well into a thick paste. Prepare the thin and thick “santan” and put aside.
Heat enough oil to cover the bottom of a non-stick pot and fry the dry spices and curry leaves. When fragrant add the curry powder and blended ingredients and mix well. Add a little water and mix as its frying.
When most of the liquid is gone, add one third of the thin santan and the chicken. Stir well to make sure the chicken pieces are well-coated with the curry mixture and let this cook till aromatic and “oily”. Add the rest of the thin santan, mix well and bring to the boil on medium heat. Lower the heat, add the salt and let it simmer till the chicken is tender.
In a separate pot, boil the potatoes until tender, drain and put it aside.
When chicken is tender, add the thick santan and tamarind and bring to the boil, then remove from heat. The curry should “pecah minyak” i.e. have a coating of oil on top – see photo above.
* This is where I use my little trick: instead of boiling on the hob, I transfer to a pyrex dish, cover and cook in microwave at high for 4 mins to get a perfect finish.
Add the cooked potatoes and let the curry stand for at least 15 minutes before serving. The longer the better.
Hubby invented this dish and its really different from all the “healthy” food we’ve ever cooked. And to think it was all the result of experimentation done right! I was looking through the photos in my Aperture library and cleaning them up when I found …
I love Mummy’s curry and every time she cooked it I said I would watch and learn. In fact my actual words were “I’ll recipise it.” One day. And it went on and on. Not that I couldn’t cook fish curry, I couldn’t cook it …
This is a more liquid version of our chilli beans and much less calories. We don’t use flour in this recipe and the portion also uses less beans than the chilli bean recipe. Still as filling though especially with bread!
INGREDIENTS
150 gms dry red beans or pinto beans – soaked in water overnight
2 tbsp olive oil
1 medium sized onion, chopped finely
2 cloves garlic, minced
2 tsp ground cumin
1/4 tsp cayenne powder or chilli powder
1 tbsp paprika
1 tbsp tomato purée
1/2 tsp dried oregano
4 oz can chopped tomatoes
2 vegetable cubes
1 litre water
DIRECTIONS
Drain the beans and boil in 1 litre of water, 2 vegetable cubes and a bay leaf in a pressure cooker for 15 – 20 mins.
Heat the oil in a large pan and add the onions and garlic. Cook for 4 – 5 minutes until soft. Add the cumin, cayenne and paprika and cook for one minute on a low fire. Stir frequently.
Add the tomato puree and cook for a few seconds, then add in the oregano. Add chopped tomatoes and cook slowly for 15 – 20 mins.
When the beans are cooked, add the sauce to the beans and cook through for 5 minutes.
Serve hot with bread or eat on its own.
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We love this very simple spicy condiment on its own as a tapas or as an accompaniment with a fish or chicken main dish. Its a Spanish tapas dish which I tasted for the first time in a Tapas Bar in the centre of Madrid …
