Try this rasam.
CHICKEN RASAM
Ingredients:
1 kg chicken bones, legs,neck,breast bones
you can buy it in the market
3 tbs coriander seeds
1 tbs pepper seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp poppy seeds or kas-kas
2 pieces cloves
1 inch cinnamon stick
2 dry red chillies
tsp tumeric powder
2 sprigs curry leaves
8 small onions
salt to taste
2 tbs or more sesame oil (nallanai )
Method:
Pour 1 tbs of oil and roast all the ingredients
Except the small onions and tumeric powder
Remove everything. Now pour a little oil
And saut the small onions.
Let everything cool. Then grind all the ingridents in a mixie
Leave out the onions first.
Add little water to make a fine paste.
Now add the onions and grind roughly.
In a deep pot add oil and fry the chicken bones with tumeric powder
Till the raw small goes. Add the paste and mix nicely.
Now add 6 cups of water and boil well. Add salt.
Or you can pressure cook for 2 whistles.
Strain the rasam and drink it piping hot.
You can really work out a good sweat.
Good for flu and chest colds
You can eat it with steaming soft rice.
For nasi lemak subtitute prawns with anchovies
PRAWN SAMBAL
Ingredients:
1 kg large prawns, shelled leaving tails intact
To Grind:
10 shallots
4 garlic pips
2 cm piece ginger
2 tbs chilli paste
2 big onions chopped
1 big tomato chopped
3 tbs oil
Seasoning:
Salt to taste
Sugar to taste
cup tamarind juice ( from 1 tbs pulp)
2 tbs thick coconut milk ( optional)
Method:
Heat oil in a wok, fry ground ingredients until fragrant.
Add in onions, tomatoes and fry till the tomatoes are mashed.
Add in the tamarind juice. Cook till oil rises.
Add in the prawns, sugar and salt and cook till the prawn changes colour. Lower the heat and add the coconut milk. Stir and cook.
Then dish out and serve with spring onion curls.
My niece told me that this dish is very popular in Malay stalls. I asked her how it tasted and if she knew what was added. After hearing, I made up a recipe and cooked it for her. She was surprised that it tasted the same. They call it sayour kawin it seems. Caryn do you know anything about it.
MIXED VEGE WITH CHICKEN
Ingredients:
200 grms chicken meat cut into cubes.
200 grms squids cut into rounds.
100 grms long beans cut into1 inch
100 grms carrots cut into strips
100 grms cauliflour cut into florets.
1 big onion sliced
1 tbs chillie paste or more
1 tsp ginger paste
1 tsp garlic paste
1 tsp vinegar
1 tsp thick soya sauce
1 sprig curry leaves
a pinch of sugar
2 tbs oil
salt to taste
coriander leaves for garnishing.
Method:
Put a wok on fire. Add the oil.Now add the onion and saut.
Add the curry leaves, ginger and garlic paste.
Fry nicely. Add in the chillie paste, and fry till the
Raw smell goes. Add in the chicken, squids and vegetables,
And give a good stir.
Add in cup of water, salt, sugar, vinegar, and soya sauce.
Stir fry, cook till the veges and meat are cooked.
This is a semi dry dish. Remove and garnish with coriander leaves.
Edited by Kavitha Ravi - 17 years ago
Chilli Crabs
2 kgs crabs, cleaned, cut half and the claws lightly mashed with pestle
1 tbs ginger paste
1 tbs garlic paste
1 ts salt
2-3 glasses water
In a wok, add all the above ingredients and bring to boil. Test if the crabs are cooked and strain. Keep the stock.
Ingredients for sauce
10-12 fresh red chillies
3 pips garlic
1 inch ginger
1 β 2 tbs vinegar (white or Chinese white wine)
1 ts salt
1 pc Lemon grass
Grind finely the above in a blender with a little stock until ground and set aside.
Stir fry ingredients
cup of tomato sauce
1 β 2 tbs Fish sauce or soy sauce
1 ts ginger paste Ginger paste
3 tbs garlic paste
1-2 large onions, finely chopped
2 sliced bird's chilli
oil
In a wok, pour in little oil. Stir fry, chopped onions, garlic and ginger paste and bird's eye chilli till light lightly, do not brown. Add blended chilli sauce and stir fry for few mins. Keep stirring until the raw chilli smell lessens. Then add in tomato sauce, fish sauce, Worcestershire sauce, oyster sauce and fish sauce. Stir fry for few mins. Then add a cup of stock. Allow it to boil. Allow to thicken a bit. Then add in the crabs. Keep stirring. Taste for seasoning. Add more fish sauce if needed.
If you don't want to make your own chilli sauce. You can add 1-1.5 cups of chilli sauce from the bottle.
The sauce should be semi thick. The above chilli crab goes very well with toasted bread. The sauce could be extremely hot for some of you, so lessen the chillies or add more tomato ketchup.
Note : if the sauce is too watery for your liking, add a little cornstarch in 1tbs of water and add to the sauce.
The chilli crab should look something like this. This photo is courtesy from internet. I did not cook or arrange or took picture of this. The picture is nothing to do with me.
MEE GORENG
Ingredients:
12 dried chillies )
1 large onion )
4 cloves garlic ) grind the three ingredients.
4 Tbs oil
300 grms fresh yellow noodles
1 large onion sliced
150 grms beansprout
1 large potato boiled and cubed
1 stalk of mustard leaves, cut into 2'' in length
1 egg
150 grms medium prawns shelled
2 tomatoes quartered
2 tbs tomato sauce
1 tbs chillie sauce
1 tsp salt
3 red chillie sliced
1 whole spring onion chopped
1 lime wedge
Method:
Heat 2 tbs oil in a wok and fry the ground ingridents
Until fragrant. Remove and keep aside.
Heat remaining oil and fry the sliced onions until transparent.
Then add the bean sprouts, mustard leaves, and the potatoes.
Stir fry quickly for 1 minute.
Put the noddles and fry well for 3-4 minutes.
Make a well in centre of noodles, then add in the egg, prawns
Tomatoes, salt ,tomato sauce, chillie sauce and the ground paste
And stir well. Now push back the noodles and give a good stir.
Remove from fire and garnish with the red chillie, spring onion and lime wedge.
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KERALA FISH MOLLEE
INGREDIENTS
1. 1 lb fish (red snapper/pomfret or any fish fillets)
2. Small Onions β 7 nos.
3. Green chillies β 5 nos.
4. Ginger β 1 inch
5. Tomatoes β 2 medium
6. Coconut Oil- 4 thsp (or any Vegetable Oil)
7. Saffron/turmeric powder β 1 tsp
8. Lime juice 2 tbsp
9. Coconut milk β 2 cups(1st milk) and 3/4 cup(2nd milk)
10. Salt and pepper according to taste
11. Flour β 1 tsp to thicken the sauce (optional)
12. Fried crispy onions and coriander leaves
METHOD
1. Cut fish fillet into 2 inch pieces.Rub with a little
salt and saffron powder and set aside.
2. Cut chillies and onion into thin slices. Shred ginger
into fine strips.
3. Heat oil in a wok, stir in onions,ginger,curry leaves
and saut till the onions are tender.
4. Add cup coconut milk, pinch of turmeric powder and
and bring to a boil.
5. Reduce the heat and gently add in the fish fillet and
tomatoes - simmer for a few minutes,shaking the pan
gently to blend in the sauce.
6. Add the 1st coconut milk slowly stirring the curry
gently to prevent fish from breaking. Add a little
water to 1 tsp flour make into sauce and gently stir
into the gravy. Add required water to keep the sauce
fairly fluid.
7. When the fish is done turn off the fire,add in the
lime juice, sprinkle pepper and add salt to taste.
8. Remove from fire, garnish with crispy fried onions
and chopped coriander leaves. Serve with hot rice.
Try this mutton dish.
Mutton Varuval:
Ingredients:
Mutton - 750 gms
Onions - 3 medium
Ginger - 1 inch piece
Garlic - 4 cloves
Cinnamon - 2 pieces
Cloves - 6 nos.
Cardamoms (green) 2
Cardamoms (black) 4
Pepper - 1 tsp.
Green chillies - 2
Dry red chillies 6 or more
Poppy seeds - 1 dsp.
Cashewnuts 8-10 nos.
Tomatoes 2 finely chopped
Curd cup (thick)
Turmeric powder - tsp
Salt to taste
Oil or ghee
Method:
Clean and cube mutton and keep aside. Chop one onion fine. Cut the other two roughly. Chop ginger, garlic and soak poppy seeds in a little warm water for 15 mins. Blend ginger, garlic, rough-chopped onions,de-seeded red chillies, pepper, turmeric, chopped tomatoes , cashewnuts and soaked poppy seeds in a mixer till smooth.Heat ghee or oil. Add finely chopped onions and fry till transparent. Then add the cleaned mutton and fry overmedium fire till the meat is brown. Add whole spices and fry for a few minutes. Add the ground mixture and fry again till the mixture is dry. Add salt and the well beaten curd, along with 2 cups of water. Pressure cook for 10 minutes, or till mutton is tender. Then cook it till its dry. Garnish with chopped coriander leaves and roasted cashew nuts.. Serve hot with rotis or rice.
You can cook it in a wok too.
There is another way to cook this mutton You add the ginger, garlic paste, the tumeric powder,crushed tomatoes, curds. kas-kas powder and salt and marinate the mutton for about 2 hours.
Then heat a wok add the ghee and all the temperings, onions,curryleaves.. Then add the marinated mutton and cook till the mutton is cooked.Add water if needed.. When the mutton is cooked add the chillie powder, about 1tbs or more, and keep on stirring till the mutton is really dry.. You can add a dash of lime juice to take away the smell of mutton.