This recipe can also be prepared Western-style: dip the meat in egg and breadcrumbs before deep-frying. Serve with rice, potables or fries and salad. 2 cloves garlic, chopped 2 tablespoons dark soy sauce 1 tablespoon sugar 1-2 teaspoon ground black vinegar 1 teaspoon ground black pepper Salt to taste 1 lb (500 g) lamb steaks [...]
1 lb (500 g) long purple eggplant, sliced or cubed Pinch of ground turmeric Salt to taste Oil for frying 1 ½ medium-sized onions, cut in half across and finely sliced lengthwise 2 cloves garlic, finely sliced 1 tablespoon Fish Curry Powder or Ceylon Curry Powder 2-4 fresh green chilies, sliced lengthwise, or to taste [...]
4 tablespoons vinegar 3 tablespoons oil 1 medium onion, cut in haft across and thinly sliced ½ teaspoon brown mustard seed, coarsely ground 1 lb (500 g) pork, cubed Water Salt to taste Spice Paste 2 teaspoons chili powder ½ teaspoon black peppercorns or ¼ teaspoon freshly ground black pepper 1 teaspoon cumin seed or [...]
This curry is originally from Malabar on the southwest coast of India. There the use of fresh grated coconut is a common practice. 1 lb (500 g) boned leg of lamb, cubed 1 teaspoon ground hot chili 2 medium-sized onions, chopped 3 cloves garlic, chopped 2 thick slices fresh ginger root, peeled and chopped 1 [...]
Ingredients * 100 g brown sugar, * 1 pinches salt, * 2 litres cider, * 1 tsp ground allspice, * 1 tsp cloves, * 1 pinches nutmeg, * 2 oranges, peel only, cut into segments * 6 cm cinnamon sticks, * 50 g almonds, lightly toasted Method 1. Combine the sugar and salt, and add [...]
This is a popular dish developed in Malaysia by Indian hawkers-one you would not find in India itself. Originally made with goat, today it is almost always cooked with lamb. Serve with crusty bread or rice. 1 tablespoon coriander seed or 1¾ tablespoons ground coriander ¾ teaspoon cumin seed or ½ teaspoon ground cumin ¾ [...]
For this scented northern noodle soup you really need access to wild ginger flower (bunga kantan). Though the dish will taste good without it there is no substitute for its distinctive scent. 1 lb (500g) fine-fleshed fish (short-bodied mackerel, tommy ruff, garfish, sand whiting) 4 cups (1 liter water) 3-4 dried tamarind slices or 1-1½ [...]
