Monday, March 30, 2009

India Butter Lamb Gravy Recipe


Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread.

Recipe:

* 2 pounds boneless lamb shoulder, cut into 1 inch pieces
* 1/2 teaspoon garam masala
* salt to taste
* 2 tablespoons butter, divided
* 1 onion, chopped
* 1/2 teaspoon ground turmeric (optional)
* 1/2 teaspoon minced ginger
* 1/2 teaspoon minced garlic
* 1/2 teaspoon chili powder
* 1 tablespoon tomato paste
* 1 cup water
* 1/2 cup creme fraiche
* 1 tablespoon honey
* 1 cup chopped fresh cilantro

Method :

1. Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.

2. Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger, and garlic. Cook and stir until the onion is tender and spices are fragrant. Stir in the chili powder and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.

3. When the lamb is cooked, stir in the creme fraiche and honey. Transfer to a serving dish and garnish with cilantro.

Singapore - Chili Crab Recipe


Singaporeans are passionate about food and eating. Almost in every corner of the island, you will find an endless variety of food, served hot or cold, at any hour of the day (or night)!

Recipe:

1 lb (450g) mud crabs or soft shelled crabs
4 tbsp plain flour if using soft shelled crabs
3 tbsp vegetable oil*
8 cloves garlic, roughly chopped
8 fresh red chili, roughly chopped
1 egg
2 spring onions (scallions), cut into finger length
1 tsp freshly squeezed lime or lemon juice
1 small bunch coriander plant (cilantro)
*For soft-shelled crabs, oil for deep frying

Mix together for Sauce
1 cup of water, 5 tbsp tomato catsup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt

Method :

Heat the oil in a wok or shallow saucepan over high heat. Add garlic and stir-fry for 1 minute. Add the chili, stir-fry till fragrant. For mud crabs, add at this stage. Fry well till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red.

Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in scallions. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy. Make the sauce as above, but omit the mud crabs. Toss soft shelled crabs in sauce just before serving.

Sunday, March 29, 2009

Mixed Thai Vegetables in Coconut Milk Recipe


A most delicious way of cooking vegetables. If you don't like highly spiced food, use fewer red chili peppers. This dish is easy and fast to cook.

Recipe: (Serves 4-6)

450 g/1 lb mixed vegetables, such as eggplants (aubergines), baby corn, carrots
snake beans, and patty pan squash
8 red chilies, seeded
2 lemon grass stalks, chopped
4 kaffir lime leaves, torn
30 ml/2 tablespoons vegetable oil
250 ml/8 fl oz/1 cup coconut milk
30 ml/2 tablespoons fish sauce
Salt
15-20 Thai basil leaves, to garnish

Method:

Cut the vegetables into similar-size shapes using a sharp knife. Put the red chilies, lemon grass and kaffir lime leaves in a mortar and grind together with a pestle. Heat the oil in a wok or large, deep frying pan. Add the chili mixture and fry for 2-3 minutes.

Stir in the coconut milk and bring to the boil. Add the vegetables and cook for about 5 minutes or until they are tender. Season with the fish sauce and salt, and garnish with basil leaves.