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.

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.

Pork Belly with Five Spices Recipe

The Chinese influence on Thai cuisine stems from the early years of its history, when colonists from southern China settled in the country, bringing with them dishes like this, although Thai cooks have provided their own unique imprint. Lime and the whole of the cilantro plant adds a full flavor to the spices used in this dish.

Recipe: (Serves 4)

1 large bunch fresh cilantro (coriander) with roots
30 ml/2 tablespoons vegetable oil
1 garlic clove, crushed
30 ml/2 tablespoons Chinese five-spice powder
500 g/1¼ lb pork belly, cut into 2.5 cm/1 inch pieces
400 g/14 oz can chopped tomatoes
150 ml/¼ pint hot water
30 ml/2 tablespoons dark soy sauce
45 ml/3 tablespoons Thai fish sauce
30 ml/2 tablespoons granulated sugar
1 lime, halved

Method:

Cut off the cilantro roots. Chop five of them finely and freeze the remainder for another occasion. Chop the cilantro stalks and leaves and set them aside. Keep the roots separate. Heat the oil in a large pan and cook the garlic until golden brown. Stirring constantly, add the chopped cilantro roots and then the five-spice powder.

Add the pork and stir-fry until the meat is thoroughly coated in spices and has browned, Stir in the tomatoes and hot water. Bring to the boil, then stir in the soy sauce, fish sauce and sugar.

Reduce the heat, cover the pan and simmer for 30 minutes. Stir in the chopped cilantro stalks and leaves, squeeze over the lime juice and serve.

Note: Make sure that you buy Chinese five-spice powders, as the Indian variety is made up from different spices.

Pork and Pineapple Coconut Curry Recipe

The heat of this curry balances out the sweetness of the pineapple, and the coconut cream and spices make a smooth and fragrant dish. It takes very little time to cook, so is ideal for a quick supper before going out or for a midweek family meal on a busy evening.

Reccipe: (Serves 4)

400 ml/14 fl oz can coconut milk
10 ml/2 teaspoons Thai red curry paste
400 g/14 oz pork loin steaks, trimmed and thinly sliced
15 ml/1 tablespoon Thai fish sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
15 ml/1 tablespoon tamarind juice, made by mixing tamarind paste with warm water
2 kaffir lime leaves, torn
½ medium pineapple, peeled and chopped
1 fresh red chili, seeded and finely chopped

Method:

Pour the coconut milk into a bowl and let it settle, so that the cream rises to the surface. Scoop the cream into a measuring jug (cup). You should have about 250 ml/8 fl oz/1 cup. If necessary, add a little of the coconut milk.

Pour the measured coconut cream into a large pan and bring it to the boil. Cook the coconut cream for about 10 minutes, until it separates, stirring frequently to prevent it from sticking to the base of the pan and scorching. Add the red curry paste and stir until well mixed. Cook, stirring occasionally, for about 4 minutes, until the paste is fragrant.

Add the sliced pork and stir in the fish sauce, sugar and tamarind juice. Cook, stirring constantly, for 1-2 minutes, until the sugar has dissolved and the pork is no longer pink. Add the reserved coconut milk and the lime leaves. Bring to the boil, then stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve.

Stir-Fried Squid with Ginger Recipe

The abundance of fish around the Gulf of Thailand sustains thriving markets for the restaurant and hotel trade, and every market naturally features stalls where delicious, freshly caught seafood is cooked and serve. This recipe is popular among street traders. Squid needs the minimum of cooking and tastes great with garlic, lemon and ginger. This dish can also be prepared with fresh galangal rather than ginger and works well with most kinds of seafood, including shrimps and scallops.

Recipe: (Serves 2)

4 ready-prepared baby squid, total weight about 250 g/9 oz
15 ml/1 tablespoon vegetable oil
2 garlic cloves, finely chopped
30 ml/2 tablespoons soy sauce
2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped
Juice of 0.5 lemon
5 ml/1 teaspoon granulated sugar
2 scallions (spring onions), chopped

Method:

Rinse the squid well and pat dry with kitchen paper. Cut the bodies into rings and halve the tentacles, if necessary. Heat the oil in a wok or frying pan and cook the garlic until golden brown, but do not let it burn. Add the squid and stir-fry for 30 seconds over a high heat.

Add the soy sauce, ginger, lemon juice, sugar and scallions. Stir-fry for a further 30 seconds, then serve.