BEEF STEW VIETNAMESE STYLE

INGREDIENTS:

2 stalks fresh lemon grass,
1 kg stewing beef or beef chuck, cut into 4cm cubes
2 fresh red chile peppers, seeded and minced
2 tsp sugar
2 tbsp grated fresh gingerroot
2 tsp ground cinnamon
2 tsp curry powder
3 tbsp nuoc mam (Vietnamese fish sauce)
Freshly grounded black pepper
2 tsp salt
3 tbsp vegetable oil
1 large onion, minced
6 cloves garlic, minced
1/4 cup tomato paste
4 star anise
2 medium carrots, cut into 2 cm chunks
2 medium potatoes, peeled and cut into 2cm chunks
1 small daikon, or 2 medium turnips, peeled and cut into 2cm chunks

METHODS:

If using fresh lemon grass, discard the outer leaves and upper half of the stalk. Slice paper-thin; chop very fine. If using dried lemon grass, soak in warm water
for 1 hour. Drain and finely chop.
In a bowl, combine the beef with the lemon grass, chilies, sugar, ginger, cinnamon, curry powder, fish sauce and black pepper to taste. Sprinkle in 1 teaspoon of the salt; mix well. Let stand for 30 minutes.
Heat 2 tablespoons of oil in a large saucepan or pot over high heat. Add the beef and marinade and stir quickly to sear, about 2 minutes. Remove the meat to a bowl.
Add the remaining 1 tablespoon oil to the saucepan. When the oil is hot, add the onion and garlic and stir-fry until fragrant, about 1 minute. Add the tomato paste and stir for 2 minutes. Add the beef, star anise, the remaining 1 teaspoon salt and 4 cups of water. Bring the mixture to a boil. Reduce the heat to low, cover the pan and simmer until the beef is tender, about 1-1/2 hours.
Add the carrots and simmer for 10 minutes. Add the potatoes and continue simmering for 10 minutes longer. Add the daikon and cook for another 10 minutes.
Serve hot over rice, noodles or bread.

Badleeshah
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Chicken in Panang Ginger Sauce Thai Style

INGREDIENTS :

2 kg chicken breasts (boneless, skinless)
2 tablespoons lime juice
2 tablespoons Fish Sauce, or salt to taste
1 tablespoon brown sugar
1 tablespoon Panang Curry Paste*
1-13.5 oz can Coconut Milk, or Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro or basil
2 tablespoons peeled & thinly sliced
ginger *or try with our Green or Red Curry Pastes

DIRECTIONS :

1. If serving with rice, cook rice while preparing the rest of meal.

2. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.

3. In a small bowl , mix together the lime juice, fish sauce and brown sugar.
Set aside.

4. In skillet over medium high heat, add Curry Paste with 1/2 can of the coconut milk. Stir well, until Curry Paste is dissolved and mixture is bubbling.

5. Add the rest of the coconut milk, onions and bell pepper. Bring to boil, then simmer for 2 minutes.

6. Add the lime juice mixture and sliced chicken. Bring to boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

7. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.

8. Serve over rice

PANANG CURRY PASTE :

Ingredients: Lemongrass, garlic, sugar, chili, shallot, salt, galangal, paprika oleoresin, kaffir lime peel, cumin powder, sand ginger, kaffir lime leaf powder, white pepper powder, mace, coriander oil, clove powder.

SOTO DAGING Malaysian Style

INGREDIENTS (For 10 people serve):

1 kg daging [potong kecil]
Nasi impit atau mee/bihun
Taugeh [buangkan kakinya]
Daun bawang dan daun sup [racikkan]
Bawang goreng
Air secukupnya
Garam
Minyak masak

BAHAN TUMIS:

4 cm kulit kayu manis
4 biji buah pelaga
3 kuntum bunga lawang
5 kuntum bunga cengkih

BAHAN KISAR:

6 ulas bawang merah
4 ulas bawang putih
5 cm halia
3 cm lengkuas
3 batang serai
3 s/b rempah kurma
1 s/b lada hitam
5 biji buah keras

METHODS:

1. Panaskan minyak. Tumiskan bahan tumis dan bahan kisar sehingga wangi.

2. Masukkan daging garam dan air secukupnya. Biarkan mereneh sehingga daging lembut.

3. Untuk hidangan masukkan nasi impit atau mee/bihun dan daging serta bahan lain dan sendukkan sup/kuah tadi.

4. Untuk memberikan perisa tambahkan KICAP PEDAS dan PEGEDIL.

RAMUAN KICAP PEDAS (Blend halus)

20 biji cili api
1/2 cawan kicap manis/pekat
2 ulas bawang putih
5 biji jus limau kasturi
garam secukup rasa.

Selamat mencuba.

ENJOY!

Badleeshah
http://adsense4affiliate.blogspot.com

CURRIED CHICKEN SPRING ROLLS CHINESE STYLE

1 tbsp Soy Sauce
1 tbsp Coconut milk
1 tsp Vinegar, white
1 3/4 tsp Curry powder
1/2 lb Chicken, ground
3/4 tsp Salt
3/4 tsp Sugar
4 tsp Vinegar, cider
1 tbsp Cornstarch
2 tsp Gingerroot, minced

--> Dipping Sauce <--
5 Chilies, mild green
2 Chilies, yellow wax
3 Garlic clove
1 Cilantro, bunch, minced
1 1/2 tsp Garlic, minced
2 Jalapeno chilies, minced
1 c Celery, diced
2 c Napa cabbage, diced
3/4 c Carrot, grated
1 c Cellophane noodles
16 Spring roll wrappers
1 Egg yolk, beaten
3/4 c Pickled ginger juice or:
3/4 c Unseasoned Rice vinegar
2 tbsp Oil, peanut
Salt to taste

Soften cellophane noodles and cut into 2-inch lengths. Dissolve
cornstarch in 1 tbsp water. Cut chilies in halves. Marinate chicken for 1
or 2 days in bag with 1 tbsp soy Sauce, coconut milk, white vinegar,
and 3/4 tsp. curry powder.

When ready to cook: Heat 1-2 tbsp oil in wok and stir-fry chicken until
mostly white. Remove, set aside, and then clean wok. Combine salt, Sugar,
remaining soy Sauce and cider vinegar. Place in wok with chicken. Heat
through, add cornstarch, and cook 2 to 3 minutes until glossy. Spread on
large plate and cool in refrigerator. Combine ginger, Garlic, remaining
curry powder, and chilies.

Heat 3 tbsp oil and cook Chili mixture 1-2 minutes. Should foam without
browning. Add celery then cabbage. When translucent, add carrots and noodles.
Combine chicken and noodle mixtures. Use 2 tbsps. filling per spring wrapper.
Tuck in ends and include a sprig of cilantro in last turn (to show through
when fried). Seal with Egg yolk.

Deep fry about 3 minutes at 350 degrees and drain.
Dipping Sauce: Blend chilies and Garlic until pureed. Add ginger juice
and oil until blended. Season with salt. Add cilantro just before
serving. (If serving right away, cilantro may be pureed with chilies.)
Makes one cup.

ENJOY!

Hearty Beef Stew Australian Style

Ingredients:

1 1/2 pounds beef stew meat
14 1/2 ounces stewed tomatoes - (1 can)
14 1/2 ounces beef broth - (1 can)
1 cube beef bouillon
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 large rutabaga -- (or two small turnips)
2 medium zucchini

How to Prepare:

Brown stew beef in olive oil on all sides in medium high
pot. Add tomatoes, broth, spices and water to cover beef.
Turn heat down and simmer for about 1 and 1/2 hours.
Add cubed (about 1 inch) rutabagas and simmer for 30 minutes.
Add diced zucchini and simmer for 30 more minutes. Add more
liquid if necessary (to cover the veggies).
Taste for seasonings.

ENJOY!

Badleeshah
http://adsense4affiliate.blogspot.com