The Secret of A Great Cuisine Unveiled » spicy food

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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KELADI WITH CLAMS RECIPE

Agape Goon — Wed, 16 Sep 2009 12:12:34 +0000

Ingredients
1 medium sized coco-yam (keladi) cut into pieces
600 g washed clams with shells

salt to taste
2 metric cups thick coconut cream

20-30 chilli padi grind
20 shallots grind
2 pieces dried tamarind slices (asam gelugor)
2 cm piece fresh turmeric grind 2 stalks lemon grass bruise
2 turmeric leaves
Method
Boil yam in slightly salted water. Drain off water. Put all other ingredients in a saucepan. Bring to boil. Stir in boiled yam. Serve hot with rice.

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FISH AND SHRIMPS RAMPAI-RAMPAI RECIPE

Agape Goon — Wed, 09 Sep 2009 12:17:32 +0000

Ingredients
‘/2 metric cup thick coconut cream from 1/2 coconut
600 g boiled and flaked mackerel

300 g shelled medium shrimps
salt to taste
20 fresh chillies and 10 chilli, padi â€” grind
20 sliced shallots
3 stalks lemon grass â€”slice
6 daun limau purut â€” finely shredded

Juice of 6 limes (limau kesturi)
Pinch of sugar
8 tbsp oil
Method
Fry lemon grass in oil. Add shallots and chillies frying till fragrant. Add salt and sugar. Stir in the shrimps and fish. Add daun limau purut, coconut cream and remove from heat. Squeeze limes over this.

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DRY MUTTON & VEGETABLE CURRY RECIPE

Agape Goon — Wed, 09 Sep 2009 06:30:19 +0000

Ingredients

750 g boneless mutton (or beef) â€” cut into 2 cm cubes and wash
200 g (1 large) carrot â€” cut into 3 cm
pieces and again into quarters
200 g potatoes â€” cut into quarters if using large potatoes or into halves if using medium potatoes
50 g (20 pieces) French beans â€” cut into 4 cm lengths
Pound or grind
4 cm piece fresh ginger
4 cloves garlic
3 metric cups water
1 sprig curry leaves â€” remove stem
2 tbsp meat curry powderÂ Â Â Mix and
50 g (1/2 cup) grated coconutÂ Â Â extract
1/2 metric cup waterÂ Â Â I milk
8 tbsp cooking oilÂ Â Â (optional)

Salt to taste
For Frying

1 tsp fennel seeds (jintan manis)
1/2 tsp mustard seeds (biji sawi)
Method
In a bowl combine mutton with ground ingredients, curry powder, curry leaves and salt.
Heat oil and fry fennel and mustard seeds for 2 minutes. Add the marinated mutton and stir fry for 5 minutes until spices are fragrant. Pour in 3 cups water then cover and simmer until mutton is tender. Add the carrots, potatoes and coconut milk and continue boiling until gravy begins to thicken, then put in the french beans. Reduce heat and simmer over low fire until very dry and oil rises to the surface. The meat should also be brown.
Because this is a dry curry, it would be preferable to use a non-stick kwali (if available) so that the spices will not burn easily during the later stages of cooking.

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Crabs and Pineapple Recipe

Agape Goon — Thu, 03 Sep 2009 15:24:51 +0000

Ingredients
1 kg Ocean crabs (bluish in colour) â€”remove top shell, clean and cut into half. If necessary, crack front claws
and cut away tips of the others
1 half-ripe pineapple â€” skin, cut into 1/2 cm. rounds and again into quarters

1 stalk lemon grass (serai) â€” crushed
1 stalk Bungah Siantan (this is the bud of the pink ginger plant) – use only the tip and petal portion and slice into
thin rounds

40-50 pcs Chili Padi (small type)- remove stem (optional)

750 g (1 1/2 ib) grated coconut

4 cups water
Grind Fine:

5 red chillies (fresh)
10 shallots
1 cm. piece fresh turmeric

or 1 tsp turmeric powder
Method
In a pot combine the crabs with all the ingredients except chilli padi and simmer over medium heat. When it comes
to the boil, keep stirring continously for about 5 minutes (this prevents the coconut milk from curdling as the
gravy should be of a smooth consistency), then put in the chilli padi (whole) and remove from heat.

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BERGEDEL RECIPE

Agape Goon — Wed, 02 Sep 2009 03:35:29 +0000

Ingredients
600 g minced topside
Salt and pepper to taste
2 boiled and mashed potatoes
2 tbsp flour
3 eggs â€” slightly beaten
2 stalks shredded lemon grass
1 tsp mustard
2 finely chopped onions
2 tbsp each chopped spring onion and celery
oil for deep frying
Method
Combine the minced meat with all the ingredients blending well. (Reserve 1 egg for coating) Shape mixture into rounds flattening a little, dip lightly in the beaten egg. Deep fry till golden. Drain well. Serve bergedel with the “soto.”

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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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