Lamb Gheimeh

Lamb Gheimeh

Gheimeh, Qeymeh (Persian:) is a Persian and Mesopotamian stew of which the main ingredients are meat, tomatoes, lentils, onion and lemon or lime. This stew is garnished with aubergine and usually served with rice. Iraqi Qeema is made with finely diced meat and crushed chickpeas, and is traditionally prepared on a large communal scale at the annual Ashura commemorations in southern Iraq. The name Qeema is an ancient Akkadian word meaning 'finely chopped'

Ingredients:

1 tablespoon butter

800 g lamb, shank

2 medium onion or 300 g, chopped

3 medium tomatoes or 300 g, chopped and skinned

6 cloves garlic, crushed

1 large potato or 300 g, peeled and cut into 3cm cubes

½ cup chick pea, dried or 100 g, pre-soaked for 4 hours

2 teaspoons ground turmeric

2 teaspoons whole cardamom pod

3 medium dried lime

2 cubes MAGGI® Chicken Bouillon or 20 g

6 cups water or 1½ liters, hot

Method:

In a large pot melt butter and fry Lamb Shanks for 5 minutes.

Add Onions, Tomatoes, Garlic, Potatoes, Chick Peas, Turmeric, Cardamom Pods, dried Limes, MAGGI® Chicken Bouillon and Water, cover and allow to simmer on medium heat for 2 hours or until meat and chick peas are fully cooked, soft and tender.

Remove limes, cardamom and meat and from pot. Discard limes and cardamom pods, allow meat to cool and remove from bones.

Strain remaining content in the pot, and reserve soup.

Return meat and strained vegetables to the pot, mash with a mallet until meat is shredded and vegetables are mashed (DO NOT USE A FOOD-PROCESSOR).

Place meat and vegetable mixture on a large plate, pour over some of the sauce and serve hot with a side of the soup, and spring onions.

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Nasi Lemak

Nasi Lemak

As a self-proclaimed Malaysian home cook, it’s a shame that it took me so long to prepare nasi lemak, the de facto national dish of Malaysia. In my opinion, a truly remarkable nasi lemak is not to be taken lightly; it should fulfil a few requisites: quality, texture, flavours, and, of course, the right ingredients. This past weekend, I finally found the time and dedication to make this legendary dish.

Ingredients:

Coconut Milk Steamed Rice

2 cups of rice

3 screwpine leaves (tie them into a knot as shown above)

Salt to taste

1 small can of coconut milk (5.6 oz size)

Some water

Tamarind Juice

1 cup of water

Tamarind pulp (size of a small ping pong ball)

Sambal Ikan Bilis (Dried anchovies sambal)

1/2 red onion

1 cup ikan bilis (dried anchovies)

1 clove garlic

4 shallots

10 dried chillies

1 teaspoon of belacan (prawn paste)

1/4 teaspoon of salt

1 tablespoon of sugar

Other ingredients

2 hard boiled eggs (cut into half)

3 small fish (sardines or smelt fish)

1 small cucumber (cut into slices and then quartered)

Method:

Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.

Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.

Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.

Slice the red onion into rings.

Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

Heat some oil in a pan and fry the spice paste until fragrant.

Add in the onion rings.

Add in the ikan bilis and stir well.

Add tamarind juice, salt, and sugar.

Simmer on low heat until the gravy thickens. Set aside.

Clean the small fish, cut them into half and season with salt. Deep fry.

Cut the cucumber into slices and then quartered into four small pieces.

Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.

Serve with fried fish, cucumber slices, and hard-boiled eggs.

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Chicken Manchurian

Chicken Manchurian

Made from authentic Chinese flavour’s, this dish is a must try! Fried chicken balls cooked in a spicy sauce batter. Chicken Manchurian most favourite dish among Chinese cuisine. This recipe has fabulous taste. Must try and serve with fried rice or boil rice

Healthy living starts with healthy eating, so replace your unhealthy diet with simply cooked healthy food that tastes great. Try out this recipe of Chicken Manchurian

Ingredients:

250 gm chicken mince 

2 eggs, slightly beaten 

3/4 cup refined flour

1/2 tsp garlic paste 

1/2 tsp ginger paste

Oil for deep frying

2 Tbsp oil

1 tsp finely chopped garlic 

1/2 cup finely chopped onions

1 large capsicum-chopped fine 

For sauce, mix together: 

3 Tbsp corn flour-blended

1/2 cup water 

2 Tbsp vinegar 

2 tsp salt 

2 tsp soya sauce

1/2 cup tomato puree

2 Tbsp chopped celery or 1/4 tsp celery salt 

2 cups water

Method:

Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough.

water so as to have a thick batter. Leave this for 5-10 minutes.
Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required. 
Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times.
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent. 
Add the fried balls, turn around a few times and serve.

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Chicken Curry in a Hurry

Chicken Curry in a Hurry

Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as "curry chicken"). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavoured with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Ingredients:

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces

2 tablespoons canola oil

1 tablespoon curry powder

1 medium onion, sliced

2 garlic cloves, minced

1 cup chicken broth

1/3 cup golden raisin

1 1/2 tablespoons tomato paste

1/4 cup chopped fresh cilantro

1/4 cup plain nonfat yogurt

Method:

Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.

Heat oil in a large skillet over medium-high heat.

Add chicken and cook until lightly browned; then add curry powder and toss to coat.

Remove from pan.

Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.

Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.

Garnish with cilantro and a dollop of yogurt.

Serve with quick cooking minute rice, if desired.

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