The Secret of A Great Cuisine Unveiled » spicy dishes

Chilli Shrimps Recipe

Agape Goon — Wed, 18 Nov 2009 12:50:10 +0000

Ingredients

1kg (2Ib) large shrimps

20 fresh red chilies, finely ground

1 tbsp fine sugar

salt to taste

2 tbsp white wine

3 tbsp oil

cilantro (coriander leaves) for garnishing

scallion (spring onions)

Methods:

Wash shrimps and trim whiskers.
Remove sand bag behind the head.
Mix chilies, sugar, salt and white wine with shrimps and leave to marinate for 1 hour
Heat oil in kwali. Fry shrimps quickly over high for 10-12 minutes, stirring frequently to prevent burning.
Serve hot, garnished with sliced cucumber and tomato, chopped fresh coriander (cilantro) leaves and spring onions ( scallion).

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STUFFED BITTER GOURD CURRY

Agape Goon — Mon, 19 Oct 2009 12:55:44 +0000

Ingredients
900 g minced beef (preferably top-side) Salt, pepper and mustard to taste Juice of 1 lime
1 egg
2 tbsp plain flour
2 tbsp chopped spring onion
1 coconut, scraped
11/2 liters water
Curry leaves
1 bunch daun kesom
2 red chillies, slit
20 shallots, sliced
2 cloves garlic, crushed
1 cm piece ginger, chopped

2 lemon grass

1 thin piece bruised galangal

10 dried chillies,ground

4 tbsp curry powder

8 tbsp oil

salt to taste

2 pieces beef stock

600g medium sized bitter ground (core and cut into 4 pieces on the slant)

Method

Season beef with salt, pepper and mustard. Add in egg, flour and spring onions and mix well. Fill the gourd pieces with the seasoned meat. Shape the balance of meat into golf ball sizes. Heat oil in a frying pan and when oil is hot, shallow fry the stuffed gourd pieces and meat balls till golden brown. Lift onto a saucepan. Strain the oil used oil. Fry the shallots, galangal, garlic, ginger, serai and dried chilli till fragrant.

Mix coconut milk with water, squeeze milk and then strain. Pour coconut milk over the fragrant spices. Stir well and them add salt and beef stock. When mixture begins to boil, add kesom, curry powder and curry leaves. Stir gravy well to prevent curry from curdling. Pour hot gravy unto stuffed gourd and meat balls. Drop in slit chilies and lime juice. Serve hot with rice and sambal belacan. (optional).

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SPICY FRIED CHICKEN

Agape Goon — Fri, 16 Oct 2009 12:45:58 +0000

Ingredients
1 chicken (around 2 kgs) —cut into serving pieces
Oil for deep frying
Spices to grind finely
2 tsps cummin seeds
1 tsp sweet cummin seeds

1 cm piece saffron
1 tbsp black peppercorns
1 cm piece ginger
Salt to taste.
Other spices
1 tbsp mustard powder
Method

Place chicken pieces in a basin and rub the spices well into chicken.
Leave chicken to marinade for two hours. Heat oil in a frying pan and when oil is hot, fry chicken till golden brown. Drain well on kitchen paper. Serve hot with tomato and cucumber slices.

**Spicy Meat and Poultry Recipes*

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SPICY LADIES FINGERS RECIPE

Agape Goon — Fri, 18 Sep 2009 11:51:34 +0000

Ingredients
500 g ladies fingers (Kachang bendi)-cut off tops and tips and slit halfway lengthwise
1 tsp turmeric powder
2 tsp chilli powder
1 heaped tbsp coriander (ketumbar) powder
For Frying
1/2 tsp mustard seeds (biji sawi)
4 shallots-finely sliced (or 1/2 large onion)

2 cloves garlic crush with skin
1 sprig curry leaves discard stem
1/2 metric cup water
1 tsp salt

6 tbsp cooking oil
Method
Mix together the turmeric, chilli and coriander powder. Heat oil and add ingredients for frying. Fry till shallots
are brown. Put in the ladies fingers, then sprinkle over with the curry powder mixture and mix well.
Add salt water by the spoonful to cook vegetable gently without splitting them. Keep stirring until the liquid is
absorbed.

more **Chinese Vegetarian Cookery **

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GINGER FLAVOURED PORK WITH PICKLE RECIPE

Agape Goon — Mon, 24 Aug 2009 14:29:19 +0000

Ingredients
approx. 500 g fillet of pork
2 tbsp butter
5 tbsp finely chopped pickles
50 ml dry sherry and 50 ml water or 5 tbsp dry white wine
1′/2 tbsp soy sauce
1-2 tbsp plain flour
1 small leek
‘/2 tsp ground ginger
1 tsp sugar
fresh ground pepper

Method
Cut the pork fillet into thin strips. Put the flour in a plastic bag and shake the meat in the flour. Shred the
leek. Shake off loose flour from the meat and brown the meat in the butter and add the leek. Allow to cook for a
few moments. Mix in the pickles, ginger. Add the wine, sugar, pepper and soy sauce. Bring to the boil and serve.
It may be necessary to add more liquid towards the end.

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