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Indonesian/Malaysian recipes |
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#1 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Indonesian/Malaysian recipes
Anyone got any good ones, especially vegetarian ones?
We had a lovely auberigine in tamarind sauce with tomato rice in a restaurant once but have never been able to re-create it. |
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#2 |
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Forum Member
Join Date: Jul 2005
Location: London
Posts: 7,759
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I've just made this tonight!
Malaysian Beef Curry (adapted from a web recipe) - can be made with tofu or chicken instead of beef Dry spices for the curry powder 4 tbsp coriander 2 tbsp cumin seeds 4 whole cloves 1 cinnamon stick 4 whole cardamom 6 black pepper 6 bird's eye red chilies 1 tsp shrimp paste 1 tsp salt Wet or fresh ingredients for the curry paste 4 stalks lemongrass 2 inches fresh galangal (optional) 2 inches length ginger 8 cloves garlic 15 dried chillies 6 tbsp oil 6 tbsp curry powder (see above) 4 table spoons of tamarind juice (tamarind paste plus warm water) Meat 4 lbs chuck steak, cubed Sauce: 2 onions 6 shallots 1 can coconut milk 1 large sweet potato, cubed 2 tbsp fish sauce Muscovado sugar to taste Toast the spices for the curry powder in a heavy pan over medium heat for a minute or two - take off the heat when you can smell them. Add the turmeric and then grind them all in a spice grinder or mortar and pestle. (Note: If you do not want to round up all the whole spices for this recipe, you can use a blend of their ground counterparts. Don't toast the ground spices.) Remove the outer tough leaves from the lemongrass and slice finely. Peel the galangal and slice it as finely as you can. Peel and slice the ginger and garlic as well. In a food processor or mortar and pestle, blend lemongrass, galangal, ginger, garlic, chilies and some oil. This may seem like a lot of chilies, but this dish soaks up the heat and unless you are extremely sensitive to hot foods, this won't be too much. I ended up tossing in a whole handful more near the end because it wasn't hot enough. Add spice mix and beef and toss. Cook the onions slowly in a little oil until golden - about 20 minutes. Really take your time with these and do not let them brown. Let them slowly sweat until translucent. Add the meat over low heat, cover and cook for 15 minutes. You don't want to sear the meat or brown it in this recipe. The toasted spices will give it that roasted taste. Put in crockpot with halved potatoes, coconut milk, lime leaves and soy sauce and cook on high for 4 hours or on low for 8, or overnight. Leave lid off at the end to reduce the sauce a little if you wish. Taste and adjust flavors with soy sauce and sugar. Serve with rice. |
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#3 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Wow, thanks for that! I'm salivating!
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#4 |
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Forum Member
Join Date: Jul 2005
Location: London
Posts: 7,759
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No probs - as I said I've just finished making it and the whole house smells amazing
!
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