MEAT & POULTRY

Devil Curry
This Portugese influenced dish is famous among the Eurasians. It has a blend of hot, sweet and sour flavour. One of my favourite dishes!! You can substitute chicken with pork.

l chicken, cut into bite sizes
2 tbsp chilli paste
4 cloves garlic, ground
1/2 tsp mustard
1/2 cup tamarind juice
sugar, salt to taste.
1/2 cup oil

Half fry chicken in hot oil. Remove and set aside. Heat oil in pan, add chilli paste, garlic, mustard and stir fry till oil floats from paste, adding a little water at a time so that the paste does not burnt. Put in chicken and stir a while. Pour in tamarind juice, salt and sugar to taste. Allow to simmer until chicken is cooked. If the paste gets dry add a little water every now and then. Serve with hot rice.

Soto Ayam (Chicken Soup)
A Malaysian style chicken soup

1 cup onions, chop coarsely
3 cloves garlic, chop finely
1cm ginger, chop finely
1 tbsp macademia nuts, chop finely
1 tsp ground coriander
1 tsp chili paste
500g chicken parts, bite-size pieces
6 cups water
1 tsp salt
1/2 tsp ground white pepper
2 cups rice noodles, cooked
2 cups bean sprouts
oil for frying
2 eggs, hard boiled and cut into wedges
1/2 fried shallots, for garnishing (optional)

Heat oil in wok and fry onions, garlic and ginger until onions are transparent. Add macademia nuts, ground coriander and chili paste. Stir fry for 3 minutes. Add chicken parts and stir fry for 5 minutes. Add water, bring to boil and simmer for 45 minutes. Remove chicken parts, strip meat from bones, discard skin and bones. Strain stock and return to boil. Add salt and pepper to taste. Place noodles, bean sprouts and chicken meat in bowls and pour soup over. Garnish with fried shallots and eggs. Serve hot. Serves 4 bowls.

Rendang
A spicy Malaysian dish. Beef is more popular. However you can also use chicken.

Ingredients A:
4 shallots
2 cloves garlic
1 cm ginger
1/2 tsp salt
1 tsp chili paste or 3 fresh chilies
1/2 tsp turmeric
500g stewing beef, cubed
1 cup coconut milk
2 bay leaves
1/4 cup oil

Blend onion, garlic, ginger, salt, turmeric and chili paste until smooth. Heat oil in wok and add blended mixture. Stir fry for 2 minutes or until paste separates from the oil. Add beef and stir fry for 5 minutes. Add bay leaves and allow to simmer for about 45 minutes or until meat is tender, adding water as necessary to keep sauce from drying. When beef is tender, add coconut milk. Bring to a boil and remove from heat. Serve with rice.

Chicken Curry with Potatoes
Another spicy Malaysian dish - a must during most meals. This hot, spicy and yet creamy flavoured dish goes well with rice or bread.

1 chicken (cut in pieces)
4 potatoes, pre-boiled and cut into quaters
3 cloves garlic
4 cm ginger (sliced)
5 tbsp chilli paste or sambal oelek
2 cups coconut milk or fresh milk
2 onions (thinly sliced)
1 stalk lemon grass
1 lemon leaf (if available)
2 cloves
Juice of half a lemon
1 small piece of cinnamon stick
curry powder (add with water to make smooth paste)
salt to taste
1 tbsp oil

Grind garlic, ginger and chillies into fine paste. Stir fry onion in hot oil until soft. Add cloves, cinnamon stick, chilli paste, curry powder paste and cook for 1 minute. Add chicken pieces and salt to taste and coat with spices. Add potatoes, 1 cup coconut milk, lemon grass and lemon leaf. Simmer until chicken is cooked. Add 2nd cup of coconut milk. When bubbles, add lemon juice and cook for another minute. Serve hot with rice.

Sweet and Sour Chicken
You can substitute chicken with pork or fish. A delicous meal served with rice.

Ingredients A:
2 chicken breasts
2 tsp light soya sauce
2 tsp sherry
1 cm fresh ginger, crushed
salt to taste

Ingredients B:
2 eggs, beaten
1 tbsp flour
1 tbsp cornflour
salt to taste

Ingredients C:
1/2 cup water
1/4 cup sugar
1/4 cup vinegar
1 tbsp cornflour
1 tsp soya sauce
1 tbsp tomato ketchup
1 small tomato, cut into wedges
salt and pepper to taste.

For garnish: Cucumber, sliced thinly Red pepper, julienned

Marinate chicken with ingredients A for 30 minutes. Coat chicken breasts with ingredients B and deep fry in hot oil until golden brown and chicken is no longer pink. Cut chicken breasts into bite size pieces. Set aside.
To make sauce, mix ingredients C in a pan and bring to boil on slow fire. Season with salt and pepper. Pour over chicken breasts and garnish with cucumber and red pepper. Serve hot.

Satay (Grilled Skewered Meat)
The ever popular and a personal favourite! It looks similar to the famous 'Shish Kabob', however, the sauce used is different. Satay can be made with either beef, chicken, pork, lamb or prawns.

1 kg meat, cut in cubes
a pack of bamboo skewers
1/4 cup peanut oil
1/4 cup shallots
1 tbsp ginger
1 tbsp garlic
1 tbsp soya sauce
1 tbsp lime juice
1/2 tbsp palm sugar or brown sugar
1 tsp chili paste

Combine peanut oil, shallots, ginger, garlic, soya sauce, lime juice, palm sugar and chili paste in a bowl. Add meat, coat well and marinate over night.
Thread meat through skewers which have been soaked in water for about 4 hours.
BBQ or broil meat skewers. Serve with Sambal Kacang(Peanut Sauce).

To make peanut sauce:
1 med onion
2 tbs oil
2 tsp ground chilli
1 cup coconut milk
4 tbs ground roasted peanuts
1 tsp lemon juice
salt/sugar to taste

Saute chopped onion in oil. Add ground chilli, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.

Vindaloo
The name 'vindaloo' is actually of Portugese origin, which means wine and garlic. The dish was introduced during the Portugese occupation.
You can use either pork or chicken for this recipe.

500g pork (cut in cubes) or chicken (cut in bite-size pieces)

Ingredients A:
3 tbsp red wine vinegar
1 tsp salt
*Marinate pork/chicken in ingredients A for 2 hours in the refrigerator.

Ingredients B:
3 tbsp red wine vinegar
2 tbsp garlic, chop fine
2 tbsp ginger, ground
1 tbsp paprika
1 tsp ground cinnamon
1/2 tsp cardomon seeds, ground
1/2 tsp ground cumin
1/2 tsp black pepper, ground
1/2 tsp turmeric powder
1/2 tsp chili paste
1/4 cloves, ground

oil for frying
1 cup onion, sliced thinly
1 cup tomato, chop coarsely
1 cup water
1/2 tbsp palm sugar or brown sugar

Place ingredients B in a blender and blend until smooth. Add spice to pork and coat. Marinate at least 4 hours, or overnight in refrigerator.

Heat oil and fry onions until lightly browned. Add pork and spice mixture. Fry for 5 minutes. Add tomato and cook for 2 minutes. Add water and palm sugar. Bring to boil, reduce heat to medium and cook for 45 minutes until pork is tender and sauce has thickened. (Note: if you are using chicken, cook until chicken is no longer pink). Serve with rice.

Oriental Stir-fried Beef

Ingredients A:
1 tbsp oyster sauce
1 tsp light soya sauce
1 tbsp cornflour

200g beef tenderloin, sliced into thin pieces
25g ginger, sliced thinly
1/2 tsp sugar
1 tsp sesame oil
1 clove garlic, minced
2 stalks green onions, cut into 3 cms in length
1/2 cup beef stock
salt and pepper to taste

Marinate beef with ingredients A for 30 minutes. Fry garlic and ginger in sesame oil. Add marinated beef and saute over medium-high flame until beef is browned on all sides. Add beef stock and bring to boil. Garnish with green onions and serve hot.

Murtabak (Meat Crepes)
We call it the Indian pizza. Lots of work but worth it!

ghee or cooking oil
4 eggs, beaten
350g plain flour
3/4 tsp salt
1/2 tsp pepper
1/4 tsp baking powder

For filling:
50g minced beef
1/4 tsp turmeric powder
2 onions, diced
20 cardamom seeds
2 tbsp roasted coriander seeds
1 tbs aniseed
oil for frying

Onion relish: Mix all of the following ingredients and store in refrigerator until ready to serve.
2 red onions, sliced into rings
vinegar
salt to taste

To make dough: Mix flour, salt, pepper and baking powder with enough water to form a smooth dough. Knead until smooth. Cover in a bowl and leave overnight. Divide dough into 4 equal portions. Roll out thinly on an oiled counter top. Spread liberally with ghee or oil. Fold and shape into balls. Cover dough with a damp cloth. Set aside for half and hour.

Meanwhile make the filling. Fry onions in hot oil, add minced beef and turmeric powder. Allow beef to cook. Then add cardomom seeds, aniseeds and coriander seeds. Cook for 3 minutes, season to taste. Set aside to cool.

Roll out dough into a thin rectangle. Place filling evenly in the centre of the dough. Brush beaten egg over meat. Wrap dough over meat to form a square. Heat ghee in skillet and fry until brown on both sides. Serve hot with onion relish.

Ayam Masak Kicap (Chicken in Soya Sauce)
Another favourite of mine! It is important to garnish this dish as the chicken is covered in thick soya sauce.

1 chicken, cut into bite size pieces
5 shallots
3 cloves garlic
2 cm ginger
4 tbsp thick soya sauce
1 large onion, sliced into rings
1 lime
2 tsp turmeric powder
salt to taste
for garnish: red pepper (julienne), coriander leaves (chopped)

Marinate chicken with salt and turmeric powder. Grind, shallots, garlic and ginger. Heat oil in wok and fry chicken pieces until crispy. Set aside. In 2 tbsp of oil, fry ground shallots, garlic and ginger until fragrant. Add soya sauce and chicken pieces and mix well. Add onion rings and queeze lime juice just before removing from heat. If you want more gravy, add water and bring to boil. Garnish with red pepper and coriander leaves. Serve hot with rice.

Inchee Kabin (Deep Fried Chicken)

1 chicken, cut into bite size pieces

Ingredients A:
1/2 cup thick coconut milk
2 tbsp curry powder
1 tbsp chicken stock powder
1 tbsp chilli powder
1/2 tsp salt

Ingredients for sauce:
3 tbsp Worchestershire sauce
1 red pepper, sliced
2 tsp lime juice
1 tsp sugar
1 tsp dry mustard

5 cups oil for deep frying

Mix chicken pieces with A ingredients and marinate for 3-4 hours in the refrigerator. Then cook over low heat until dry and leave to cool.

Heat oil until hot and add chicken pieces and fry for about 1 minute or until sizzling subsides. Remove chicken pieces and allow the oil to heat up again. Fry again for another time until crispy and golden brown. Dish out and drain. Arrange on a plate and serve hot with sauce.


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