Rose’s Kitchen

Mutton Soup

Ingredients:

1 kg mutton with bones

2 big onions, sliced

2 stalks celery, cut into 2″ lengths

2 stalks spring onions, cut into 2″ lengths

2 stalks parsley, cut into 2″ lengths

Spices to add whole:

3 cloves

3 cardamons

2″ piece cinnamon

Ingredients to blend:

1 tbsp ketumbar seeds (coriander seeds)

1 tsp jintan manis (fennel seeds)

2 tsp jintan puteh (cummin seeds)

1/2 inch piece kunyit (tumeric)

1 inch piece ginger

6 cloves garlic

Seasoning:

1/2 tsp pepper

salt to taste

Method:

1.  Squeeze out the juice from the blended ingredients and discard the pulp.

2.  Mix mutton with a bit of assam juice to get rid of the smell.  Wash and rinse well.

3.  Put mutton in a pot, add the sliced big onion, chopped celery, spring onions and whole spices and cook over a slow fire until the juice comes out.

4.  Add in the juice of the blended ingredients and some water and simmer until the mutton is tender.  Add in pepper and salt to taste.

5.  Garnish with fried shallots and chopped parsley.

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January 14, 2007 Posted by | Soups | Leave a comment

Ayam Panggang

Ingredients:

1 chicken cut into 2 pieces

11/2 cup coconut milk

1 tsp tamarind + 1/2 cup water

salt, sugar and vetsin to taste

4 tbsp oil

Ingredients to blend:

2 stalks lemon grass

1″ lengkuas (blue ginger)

3/4″ kunyit (tumeric)

2 cloves garlic

10 fresh red chillies (or use 1 tsp chilli powder)

20 shallots (or use 2 big onions)

Method:

1.  Heat oil in pan and fry blended ingredients until fragrant and well done over simmering fire.

2.  Add chicken, salt and coconut milk and simmer until chicken is tender.  Add in vetsin, sugar and tamarind juice and fry until gravy is thick and golden in colour.

3.  Dish out chicken from gravy and grill in oven until both sides are brown.  Place chicken on serving dish and pour gravy over it.

January 14, 2007 Posted by | Poultry | 1 Comment

Fried Chilli Crab

Ingredients:

1 kg crab – cleaned and cut into halves

1 teacup water + 1 tsp tamarind (strain juice)

1/2 tsp tumeric powder

1/2 tsp salt

salt & sugar to taste

oil for deep frying

Ingredients to blend:

15 dry red chillies (soaked till softened)

1 big onion

1 small piece belachan

 Method:

1.  Rub crab pieces with tumeric powder and salt and fry in hot oil until cooked.  Remove.

2.  In the same oil, fry blended ingredients until fragrant and well cooked.  Add in 1 teacup water and add salt and sugar to taste.

3.  Add in crabs and fry until gravy is dry and thick.

Note:  Instead of crab, can use prawns, hard boiled eggs or fish.

January 14, 2007 Posted by | Seafood | Leave a comment

Prawn Tomato Sambal

Ingredients:

500g big prawns with shell

1 small tin tomato puree

1 big onion, sliced into rings

2 tomatoes, cut into quarters

15 dried red chillies

1 clove garlic

1 big onion

1 tbsp cooking oil

Method:

1.  Trim off feelers from prawns, wash and drain.

2.  Soak dried chillies in hot water till softened.  Remove seeds and wash clean.  Blend with 1 big onion and 1 clove garlic.

3.  Heat oil in pan and fry blended ingredients until fragrant and well cooked.  Add in tomato puree and 1 teacup water and cook until thick and oil comes out.  Add salt and sugar to taste.

4.  Add in prawns and sliced onion rings, fry for 1 minute and then add in the quartered tomatoes.

January 14, 2007 Posted by | Seafood | Leave a comment