Singapore Chicken Satay

One of the most famous Malay dishes in Singapore, Satay is a must-try. It is made of skewered meat grilled over charcoal or a grill, to an irresistibly smoky, savoury finish. This meaty delicacy is served with a velvety peanut-based sauce and accompanied with cucumber, chopped onion and steamed rice. I had some lemon grass left over and so made a fried rice with mixed vegetables and was amazed at the flavour the lemon grass infused into the rice. Do try it.

Serves 4-6

Ingredients

For the Chicken Satay
1 Kg Chicken breasts/boneless chunks
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 tsp fennel seeds
5 candlenuts or macadamia nuts or cashewnuts
10 shallots or 1 large red onion
2 cloves garlic
1 stalk lemongrass (use only the root)
1 cm slice galangal or blue ginger
1 cm slice fresh ginger
1-1/2 tsp salt
1 teaspoon turmeric powder
50 grams jaggery or palm sugar
2 tsps tamarind pulp
1/2 cup water

For Satay Sauce
40 grms to 60 grms tamarind pulp, 2 cups water
1/2 cup vegetable oil
1 cup toasted skinless peanuts ground till fine
1/4 cup peanut butter (crunchy)
1 stalk lemon grass
1/4 cup sugar or equivalent jaggery
3/4 tsp salt

Spice mixture for Satay Sauce
3 candlenuts or macadamia nuts or cashewnuts washed and drained
15 dried red chillies, soaked in hot water till softened
3 cloves garlic
30 g shallots or 1 large red onion
1 tsp shrimp paste or belacan (optional)

Method :

Satay Sauce
Mix tamarind pulp with water and strain, discard pulp. Pound or grind spice mixture until fine. Fry spice mixture in hot oil till fragrant. Add tamarind liquid and remaining ingredients. Boil for 15 minutes, stir well. Cool for 30 minutes before serving.

Satay Chicken
Dry fry coriander seeds, cumin seeds and fennel seeds till fragrant and grind till fine. Pound or grind candlenuts, shallots, garlic, lemongrass and ginger till fine. Mix the tamarind pulp with quarter cup of water, then knead and sieve. Mix the jaggery/sugar with quarter cup of water and dissolve over low heat.

Mix the shallot mixture with the ground seeds, turmeric powder, tamarind water, sugar/jaggery syrup and salt. Marinade meat in this mixture for 6 hours. To grill, skewer 3 or 4 pieces of meat on each skewer, bush with oil and BBQ till golden brown on both sides.

Serve with Satay Sauce and steamed rice/fried rice.

Liver Fry

“There is no love sincerer than the love of food.” -George Bernard Shaw. I agree.

Conventional dietary wisdom holds that the micronutrients (vitamins, minerals and trace elements) we need from foods are most highly concentrated in fruits and vegetables. While it’s true that fresh fruits and veggies are full of vitamins and minerals, their micronutrient content pales in comparison to what is found in meats and organ meats – especially liver.

It is not uncommon to find people disliking liver, but after knowing about the nutrition facts of liver, you may have no option than to include it in your diet, just so you can reap the health benefits.

Liver is full with essential nutrients and is  a good source of protein, various vitamins and minerals. Protein from the liver strengthens your muscles and offers you strong nails, shiny hair and supple skin.

Am not too fond of liver but hubby is;  so when he came home with a big smile and carrying a big chunk of “Liver”,  I knew that it was high-time  to dish out a special of his “ Liver Fry”.  You can make it as spicy as you like by increasing/decreasing the chillies.

This is another special from the cook-book of Roseline;  so there you go.

Recipe :

Liver – 750 grams

15 dry red chillies

1 teaspoon cumin seeds

¼ teaspoon turmeric

30 pepper corns

4 large onions (sliced)

6-7 garlic cloves (sliced fine)

3 green chilles (slit)

Bay leaf – 1 or 2

Cinnamon -  2”

Vinegar – 1 tablespoon

Sugar -1/2 teaspoon

Potatoes – 2or 3  -cubed

For garnish – coriander leaves and green chillies chopped fine.

Oil or Ghee

Grind fine 15 dry chillies, turmeric, cumin seeds and pepper corns to a fine paste and keep aside.

Cut liver into large chunks, wash thoroughly and boil for 10-15 minutes with 2 bay leaves and 2” cinnamon and a little water.  When done cut into square cubes and keep aside.  Dont discard the water in which it was boiled.

In a non-stick vessel,  add ghee or oil and fry the onions till brown  flecs appear.  Then add the ground masala and fry well till the oil brims to the surface.  Add the cubed liver,  sliced green chillies,  sliced garlic, vinegar, salt and ½ tea spoon of sugar and enough water + water in which the liver was boiled (discard the bay leaf and the cinnamon)  and let it simmer in the gravy for 15-20 minutes.  Then add the cubed potatoes and let it simmer till the potatoes are done.

The gravy should be very thick and not runny by the time the potatoes are done.

When serving garnish with finely cut coriander leaves and green chillies.

Serve piping hot with Chappatis.    Goes well as a side dish for Peas Pulav as well.

Special Lamb Stew & Vegetable Fried Rice

We have just waved goodbye to the  Holiday Season and most of us have already had an overdose of sugar.  At least I have;   and it is high-time for something spicy for me.   While I just drool over desserts, chocolate, cookies and cakes,   Spicy Indian Food is something  that really has my taste-buds in a jolly mood J.

So here is a Spicy Lamb Stew from the Kitchen of Roseline from Mangalore.  I have made a separate folder just for her recipes;  which can all be rated as top-notch  and her ‘Story’  is already known to you,   so I wont bore you again with it.    Many of you have tried her earlier recipes and it has always been a WOW !!!!……so keep reading….

To go along with the Stew,  I made a Vegetable Fried Rice and some hot Chapattis.

May the coming year be overloaded with everything that you wanted;    including ‘Bringing  Out the Chef In You’…………………Cheers !!!!

Recipe for Lamb Stew :

Grind extra fine the following ingredients :

4-5 dry red chilies

24 whole pepper corns

½ teaspoon turmeric

Tamarind – marble sized

4-5 big onions

6-8 Green Chilies

1 teaspoon Cumin seeds/jeera

1” Cinnamon

Few Coriander  leaves

Grind the above very fine – {this is a must and keep aside).

Take about ½ – ¾ Kg of Lamb (bone in) wash and keep aside.

In a non-stick large bottomed, preferably non-stick vessel,  add 2 tablespoon of ghee and fry one onion till brown flecks appear.   Add the meat and brown it and fry till all the water released has evaporated.  Remove to another dish and keep covered.

To the same pan,  which has the remaining ghee/oil,  add a little more (if required) and add the ground masala and fry well till the colour of the masala changes and you can see the oil brimming to the surface.   It took me about 15-20 minutes to fry the masala on a slow flame (this ensures a nice tasting stew).  Take care not to burn the masala but just fry it till fragrant.   Add the sautéed lamb and all the juices left behind,  a cup and a half of water and simmer till the lamb is nearly done.  Add potatoes and salt to taste and keep on a slow simmer till the potatoes are tender.  Garnish with coriander leaves and some freshly powdered Garam Masala.  Serve with hot chapattis.

Vegetable Fried Rice :

2 Mugs of Long Grained Rice -   {Cooked in salted boiling water till ¾ done – drain in a large colander and keep aside)

Chop Vegetables into cubes (2 Carrots,  2 green Capsicums,  a small pack of baby corn, 1 bundle of Spring onions, 1 cup peas, 2 tomatoes)

In a large vessel,  add 2  tablespoons of butter and a little oil and first add carrots and sauté them, then add the vegetable one by one and sauté them).

Add salt and pepper,  1 tablespoon of soya sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Worcestershire sauce,  little turmeric,  1 tablespoon of vinegar,  1 tablespoon of lemon juice,  2 green chilies and 1 teaspoon of sugar.  Mix and fry for sometime.

Add the cooked rice,   in two three batches and stir gently till everything is well mixed.   Check the taste and add any other seasoning that is required at this stage.  Cut coriander leaves and a few  spring onion greens and garnish on top.

Lamb Spare Ribs

These Lamb Spare Ribs  will leave you licking not only the  Spare Ribs but also your fingers. 

       Please try them and let us know how they turned out.

Ingredients :

1 Kg. Lamb Spare Ribs

6 Medium Tomatoes

1 tablespoon ginger paste

1 tablespoon garlic paste

2 teaspoons of bafat powder or any masala powder of your choice  or chilly powder

3 tablespoons of curds

3 onions –sliced fine

2-3 tablespoons of Worcestershire sauce

2-3 sticks of cinnamon

1 cup water

Coriander leaves few – for garnish

Cherry tomatoes and lettuce for garnish

Wash and dry the Ribs with a clean kitchen towel.  In a ceramic bowl add the ribs, salt and Worcestershire sauce and  keep aside for 10 minutes.  In a large preferably non-stick vessel/pan, add 2 tablespoons of oil. 

 

When hot add the Cinnamon sticks and then the sliced onion and fry till the onion gets brown flecks all over.  Add ginger garlic paste and fry till raw smell disappears.

Then add tomatoes and fry till they turn to mush and are well fried (say 10 minutes).  Add bafat powder/or chilly powder/masala powder, curds and marinated spare-ribs and fry till oil brims to surface.    Add water,  2 tablespoons at a time, till all water is used up and fry on a slow fire till the ribs are done –say 30-40 minutes.  Garnish with coriander leaves when done.  Serve hot on a bed of lettuce leaves and cherry tomatoes.

Rumali Roti and Beef

Rumali Roti :
1 cup Flour (Maida)
1 cup Wheat Flour
1 cup milk ( take half cup milk and add enough water to make a full cup)
1-2 tablespoons oil + 1 teaspoon for the dough.
Rice Powder – 1/2 cup (For rolling and dusting)
Salt to taste

Method: Sieve both the flours. Add 1 teaspoon oil and mix it in with your fingers. Add Milk/Water, salt and knead for 5 minutes till a soft dough is formed.

Cover with cling wrap and keep aside for 1 hour. Make small balls of the dough and roll two balls separately into a small puri sized shape. Put the 2 tablespoons of oil in a small bowl and spread oil either with fingers or with a spoon on one side of the puri. Sprinkle with rice powder on both the puris. Place one puri over the other with the floured and oiled sides facing each other and press gently. Roll as thin as you can; the thinner, the better. Heat a Tava/Shallow pan and cook on high heat for less than a minute on each side till small brown specs appear. Dont fry it more as then they will turn hard – one minute or less on each side will do. Remove to a serving dish and separate the two layers to get individual rotis. Keep warm by covering the rotis in a foil till all are done.

Beef Green Masala :
1 Kg beef cubes
Grind together : 1 bunch of coriander leaves, 1/2 a bunch of mint leaves, one pod of garlic, 2 inch piece of ginger, 8 green chillies, handful of coconut, 1 tablespoon cumin seeds, 1 teaspoon coriander powder, 4 cardamoms, 6 cloves, 2 sticks of cinnamon, 2 large onions and marble sized tamarind.
In a nonstick pan, add little oil and add the beef cubes and brown them in 2/3 batches. Remove and keep aside.
In the same pan add one sliced onion and fry till golden, the add the ground paste and fry till it is nicely fried and the colour changes from green to a dark shade of brown.

Add salt and a pinch of sugar. Add the beef cubes and fry for some time. Then add 2 potatoes chopped into cubes similar size as the beef. Simmer on a slow fire till the potatoes are cooked.

Kerala Beef Fry

This Beef-dish is one that can be served as a starter or also as a main dish.   The spices and the coconut oil give this its unique Kerala flavour.    Please do try it out.

Beef – 1/2 kg -sliced into small cubes
Onion – 1 big, sliced finely
Kerala pearl onions – 3/4 cup, sliced
Chili powder – 1/2 tbsp
Coriander powder – 1tbsp
Turmeric powder – 1/2 tsp
Ginger & garlic – 1 tbsp, crushed & cut fine
Vinegar – 2 tsp
Aniseeds/fennel/Shah-jeera –1 tsp
Cinnamon – 1 inch piece
Cloves – 4-5
Star anis – 2
Garam Masala powder 1 tsp
Bite size coconut pieces  – 1/2 cup
2-3 tomatoes
Coconut oil
Salt
Curry leaves

Powder the Shah-jeera, cinnamon, cloves and star anise and keep aside. Combine the powdered spices above with kerala onions,  chillie,  coriander , turmeric, ginger, garlic, vinegar ,  coconut pieces, salt, curry leaves & beef.  Make sure that beef is marinated well with the spices. Pressure cook the marinated beef till it is done.  Just add a little  water while pressure- cooking,  and if there is any water left  after pressure cooking,  just simmer with lid open till the water is dried-up

Heat oil in a pan and saute the sliced onion till it becomes golden brown. Add chopped tomato and fry till the tomatoes become into a paste. Add the cooked beef & some more curry leaves.  Add garam masala at this stage. Mix well. Stir-fry  over a low flame,  till it is roasted well and it is dryish.  Add a few coconut pieces just before serving.

Chapli Kebabs

Ingredients:
½ Kg. mince (double minced)
2 tomatoes chopped very fine
2 onions – finely chopped
4-5 green chillies chopped
1 tsp. freshly crushed black pepper
1½tsp. coriander powder
1 tsps. crushed chilly flakes
2 tsps. ginger paste
4-5 garlic –crushed and chopped fine
Small bunch of coriander
few mint leaves
1 tsp. dried pomegranate seeds (anardana)
Salt to taste
1 boiled potato (mashed)
½ tsp. chaat masala
1 egg

Preparation:
Mix all together with a fork. Form balls and press to form a flat cake/patty. Keep in a refrigerator for 1 hour. After one hour – shallow fry on both sides. Serve hot.
This is a very soft and succulent kebab. Best when served hot.

Chicken Sukka (Kori Katchpu)

Owe this recipe to Mrs. Roseline Tauro;  or rather to her son Brendon Tauro.  When we were on a short holiday in Bangalore this year,  we were invited to lunch and I noted a much used, hand-written recipe book in the kitchen.  After enquiring,  I learned that it was a hand-written book by his mother.  Brendon kindly agreed to give me a copy and its a real treasure trove of lovely recipes and am going to share them with you, with all credit given to Mrs. Roseline Tauro.   Have made a separate folder titled ‘From Roseline’s Kitchen’ and after testing and trying them, they will find a place in this folder. 

So here is the first one…. specially for our readers.  I tried it at home and I have to steal KFC’s line and say… “It was finger licking good” !!!!!

Recipe :

1 Chicken – cut into small pieces (boil with 1 teaspoon of salt and keep aside)

 {Note :  this is what the recipe says – but I just sauteed the chicken pieces in a little oil – choice is yours}.

Grated coconut scrapings – 1-1/2 – 2 cups.

Grind fine  the following :

-8  red chillies

-1 tablespoon  coriander seeds

-1 teaspoon cumin seeds

-1/2 teaspoon turmeric powder

-2-3 seeds of garlic

-8 pepper corns

-lime (small) sized ball of tamarind

-1” cinnamon

Take a wide bottommed non-stick vessel,  add a little oil and brown the chicken pieces in small batches.  Remove and keep aside, covered.   In the same pan add one sliced onion and fry till golden then add the finely ground masala and fry well. 

Then add the lightly browned chicken pieces, salt and saute for sometime.  Add little water –and grated coconut and simmer till the chicken is done and the dish is dryish. 

Serve  alongwith rice,   dal/rasam and a vegetable.

Sheesh Kebab

This recipe is made on the special request of our ardent member Ms. Meena Noronha.   Meena, although I made it during the weekend,  I was unable to post as I was busy with other commitments.  Apologize.

Many years ago, I had viewed a similar version on a  Food Network, “Barefoot Contessa in the Kitchen” and I adapted it a bit to suit our taste and ever since it has found a place in my special cook-book.  Am pleased to share it with our readers.

The meat needs to be marinated and  placed on skewers along with vegetables cooked on a grill, however if you do not have a grill you can put it in a big roasting tray and keep in an oven till it is cooked.  Stirring it every now and then helps to keep the meat tender and moist.

Basting the skewers with the marinade at regular intervals while grilling will produce succulent results.

Recipe   (Serves 6-8)

Lamb or Beef (1 Kg) – cut into small cubes
5 large tomatoes- chopped into chunks similar size as the meat cubes
5 green peppers/capcicums –chopped into chunks similar size as the meat cubes
5 onions – chopped into chunks similar size as the meat cubes
1 tin of mushrooms (if large –cut each mushroom into 2)
3/4 cup olive oil
1.5 cups red wine (I used Wincarnis ginger wine)
1” ginger – chopped fine/or ground
6 garlic cloves – chopped fine/or ground
2 tablespoons oregano
Juice of 1 large lemon
1 teaspoon of freshly ground pepper powder
Stew powder (1 teaspoon) {or use ½ teaspoon pepper, ¼ turmeric and ¼ coriander)
Worcestershire sauce -1/2 cup
Salt to taste

(If you need it spicier – increase the pepper or add cut green chillies to the marinade)

Wash the meat and pierce with a fork all over or beat with mallet {this is important to ensure that the meat is not tough).    In a large glass bowl,  add olive oil, wine, ginger, garlic, oregano, lemon juice, pepper powder, stew powder, Worcestershire sauce and salt.

Add the meat cubes and mix thoroughly.  Cover the bowl with cling wrap and refrigerate overnight or at least 8 hours.  This is necessary so that the meat is tenderized and will cook soon on the grill.

Soak the wooden skewers in a pan of water for 30 minutes…to ensure that they do not burn when grilling.  When ready to grill, cut the onions, peppers, tomatoes and mushrooms.  Add to the marinated meat and mix.   Thread the skewers starting with a meat and ending with meat preferably (layer like this – meat, tomato, meat, pepper, meat, onion, meat, mushroom, meat – repeat twice on one skewer).

Grill the skewers, basting every five minutes with the left-over marinade, till it is done.  Serve hot.

I made 2 batches on skewers in the Grill Mode in my convection oven, basting frequently; and the remaining put in a roasting tray and baked for about 1 hour, stirring occasionally.

Enjoy.

Garlic Ginger Beef

Weekends are a bit like rainbows;  they look good from a distance,  and when you get close to them they just dissappear.  Our weekend was the same – looked like a rainbow and then when we reached close ‘Abra-ka-dabra’  it just dissappeared in a flash.

A dear friend of hubby was celebrating his birthday and I volunteered to do Dessert (2) and Starters (7).   The party was a big hit, games galore, music, dance and good food;  though after all those Starters, nobody wanted any lunch.   Finally we were forced to have the so-called lunch at 5:30.   Great party Ron and Pam  !!!.

It is said that ”Tomatoes and oregano make it Italian;  wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; but Garlic makes it good” .   Made this “Garlic/Ginger Beef” on Saturday and it was really good. 

Recipe for you dears…………

1 kg  tender beef,  3” piece ginger, 1-1/2  pod garlic (big ones),  8 big onions,  3 tablespoons jeera,  4/5 pieces 2” cinnamon,   10 cloves,  10 cardamoms,  6-8 pepper corns,   3 tablespoons bafat powder or 3 tablespoons chilly powder,  2 cups curds,  3 bay leaves, 1 flat teaspoon mixed spice powder-to sprinkle after done, (extra cinnamon, cardamoms and cloves for frying whole – few).  

Cut and wash beef till water runs clear.  Drain on a colander so that all water drains out.  In a large non-stick vessel,  brown the beef in small batches and keep aside.  Grind the ginger and garlic to a fine paste.  Grind the jeera, cinnamon, cloves, cardamoms, peppercorns and bafat powder to a fine powder. 

Cut the 8 onions into fine slices.  In the same vessel  that the beef was fried (I usually use a large, thick bottomed non-stick Tefal vessel)  and which has a residue of oil/ghee, add the bay leaves and the extra cinnamon, cardamoms and cloves and fry for a minute.  Then add the sliced onions and required salt and fry till the onions are golden (this is important).  When lightly browned, add the ginger/garlic paste and fry for sometime,  then add the powdered spice dry powder (Jeera/chilly/bafat +other spices ground abv) and stir for sometime. 

Add the beef and any juices left behind and keep frying till the meat is nicely fried and oil/ghee starts glistening.  Add curds, 1 tablespoon at a time, till all the curds in incorporated.  Add one tablespoon and stir immediately- else it may curdle. 

At this point check the seasoning and add salt.  {Optional to add 1 teaspoon of sugar at this point).   Test if the meat is cooked;  and depending on this add a little water and cook till beef is tender.  By now you should have a thickish gravy.  Garnish with the mixed spice powder and coriander leaves and fried potatoes (optional) just before serving.