NEW RECIPE THREAD 3 - Page 10

Originally posted by: Sue Nair

PRAWNS IN HOT SAUCE

Ingredients

2 onions, roughly chopped

2 tbsp tomato puree

1 tsp ground coriander

1/4 tsp turmeric

1 1/2 tsp chillie powder

3 fresh green chillies

3 tbsp choped fresh coriander

2 tbsp lemon juice

Salt to taste

3 tbsp corn oil

16 peeled cooked king prawns

Method

1. Put the onions, tomato puree, ground coriander, turmeric, chilli powder, 2 of the green chillies, 2 tbsp of the chopped coriander, the lemon juice and salt into a food processor, Process for abt 1 minute. If the mixture seems too thick, add a little water to loosen it. Chop the remaining chilli and reserve for garnishing the dish.

2. Heat oil in a preheated wok. Lower the heat, add the spice mixture and fry for 3-5 minutes or until the sauce has thickened slightly.

3. Add the prawns and stir-fry over a medium heat until they are heated through but not overcooked.

4. Transfer to a serving dish and garnish with the remaining chilli and chopped fresh coriander. Serve immediately.

Originally posted by: Sue Nair

STIR-FRIED CHICKEN WITH PINEAPPLE

Ingredients

1 1/4lb boneless, skinless chcken breasts, thinely sliced at an angle

2 tbsp cornflour

4 tbsp corn oil

1 garlic clove, crushed

2in fresh ginger, peeled and sliced into thin strips

1 small onion, thinly sliced

15oz can pineapple chunks in natural juice

2 tbsp dark soy sauce

1 bunch spirng onions, white bulbs left whole, green tops sliced

salt and freshly ground black pepper according to taste (seasonng)

Method

1. Toss the stripsof chicken in the cornflour with a little seasoning. Fry in hot oil until tender/

2. Lift out of the wok and keep warm. Reheat the oil and fry the garlic, ginger and onion until soft but not browned. Add the pineapple chunks together with the juice.

3. Stir in the soy sauce and return the chicken to the wok to heat through.

4. Taste and adjust the seasoning. Stir in the whole spirng onion bulbs and half of the sliced green tops. Toss well together and then turn the chicken stir-fry on to a serving platter. Serve garnished with the remaining slice gree spring onions.

Originally posted by: Sue Nair

SPECIAL MUTTON CURRY (INDONESIAN STYLE)

Ingredients

1 kg mutton

500g potatoes

4 ripe tomatoes (each quartered)

1 piece pandan leaf ( Pandanus leaf)

Some cooking oil

750 ml thin coconut milk

200 ml thick coconut milk

salt

Paste Ingredients

12 dried chillies

5 cloves garlic

150g shallots

5 candlenuts

Mixed Spices

21/2 tbsp coriander powder

2 tsp fennel powder

1 tbsp cumin powder

4 cloves

5 cardamoms

5cm cinnamon stick

Method

1. Rinse mutton and cook with enough salt and 3 bowls of water (about 900ml) for abt 1 hour or pressure cook till cooked.Peel and cut potatoes into pieces. Cut pandan leaf into sections. Soak drid chillies in hot water for 15 minutes, sqeeze dry and grind with the rest of the paste ingredients.

2. Heat up cooking oil and saut?FONT> ground paste till fragrant. Add mixed spieces and fry briefly before adding the pandan leaves. Stir evenly.

3. Add thin coconut milk and the cooked mutton. When the mutton is tender, add potatoes and cook till softened. Add in the quartered tomatoes. Pour in thick coconut milk and cook till mutton curry is aromatic.

4. Lastly season with salt as required.

.

*** Note: Indonesians/Malaysians love to serve this dish with Roti Jala. Kavi... has given the recipe for lacy Roti Jala earlier in this thread. You can use veg. mutton instead to get an equally tasty dish.

Originally posted by: Sue Nair

FRIED NOODLES

Ingredients

300g yellow noodles

120g bean sprouts

3 cabbage leaves

1 large onion

200g shrimps

150g chicken

Cooking Oil

150ml chicken stock

1 tbsp sweet soy sauce

Salt to taste

Paste Ingredients

2 cloves garlic

1 red chilli

80g shallots

Garnish

1 red chilli

1 tbsp fried shallots

Method

1. Rince and drain noodles. Pluck off roots from the bean sprouts. Cut cabbage and onion into thick shreads. Clean and rinse shrimps. Rince, dice and marinate chicken with a little salt and pepper for 10 minutes. Grind paste ingredients. Remove chilli seeds from the chillies used for garnishing and shred it.

2. Heat up cooking oil and saute ground ingredients till fragrant. Pour in half of the chicken stock and cook for 2-3 minutes. Switch off heat and set aside.

3. Heat up a little oil and stir-fry cabbage and onion shreds briefly. Add chicken and stir well. Then toss in noodles and bean sprouts and fry evenly.

4. Add shrimps and fry till cooked and then add ground paste mixture, the rest of the chicken sock, sweet soy sauce, salt and stir evenly.

5.Dish out and garnish with shredded chillies and fried shallots.

Originally posted by: basanthi

Anybody Into raw food recipes ?

Thanks for the muthiya recipe, basanthi. Yes, I would like some vegetarian raw food recipes.

Thanks.