(Serves 6)
300 grams of mint leaves
1 green chilli
Sugar to taste
Salt and pepper to taste
1) Wash and remove mint leaves from the stem.
2) Wash and cut the green chilli into two; remove the seeds.
3) Place the mint leaves, green chilli, salt, sugar and pepper in a mixer. Add a little water to get a smooth liquid.
Personal Tips
I serve this sauce with meat cutlets, lamb chops or vegetable samosas. Depending on much you lke chilli, you can increase (!)e or decrease the quantity.
Showing posts with label accompaniments. Show all posts
Showing posts with label accompaniments. Show all posts
Sweet chilli sauce
(Serves 6)
100 grams of red chilli
1 clove garlic
1 cup distilled rice vinegar
Sugar to taste
Salt and pepper to taste
1) Cut the red chillies into two.
2) Remove the seeds from half of the chillies.
3) Peel the garlic.
4) Grind the chillies, garlic and the vinegar.
5) Mix in the sugar, salt and pepper.
6) Place in a pan and bring to boil over very slow heat.
7) Remove from the heat when the sauce thickens.
100 grams of red chilli
1 clove garlic
1 cup distilled rice vinegar
Sugar to taste
Salt and pepper to taste
1) Cut the red chillies into two.
2) Remove the seeds from half of the chillies.
3) Peel the garlic.
4) Grind the chillies, garlic and the vinegar.
5) Mix in the sugar, salt and pepper.
6) Place in a pan and bring to boil over very slow heat.
7) Remove from the heat when the sauce thickens.
Tahu telor
(Serves 4)
2 bean curds
1 small cucumber
2 eggs
Salt and pepper
6 tablespoons of soya sauce
2 teaspoons of sugar
Cooking oil
1) Cut the bean curds into cubes.
2) Wash and shred the cucumber.
3) Beat the eggs with a fork; add salt and pepper.
4) Place the bean curds in a bowl and pour over the beaten egg.
5) In a separate bowl, mix the soya sauce and the sugar.
6) Heat the cooking oil in a pan. Add the bean curd and egg mixture and fry until golden brown.
7) Serve on a plate and garnish with the shredded cucumber.
8) Serve hot with the soya sauce mix.
Personal Tips
Instead of making the sweet sauce, you can serve with sweet Indonesian soya sauce.
2 bean curds
1 small cucumber
2 eggs
Salt and pepper
6 tablespoons of soya sauce
2 teaspoons of sugar
Cooking oil
1) Cut the bean curds into cubes.
2) Wash and shred the cucumber.
3) Beat the eggs with a fork; add salt and pepper.
4) Place the bean curds in a bowl and pour over the beaten egg.
5) In a separate bowl, mix the soya sauce and the sugar.
6) Heat the cooking oil in a pan. Add the bean curd and egg mixture and fry until golden brown.
7) Serve on a plate and garnish with the shredded cucumber.
8) Serve hot with the soya sauce mix.
Personal Tips
Instead of making the sweet sauce, you can serve with sweet Indonesian soya sauce.
Serunding
(Serves 6)
500 grams of desiccated coconut
100 grams of beef
1 cup of coconut milk
1 clove garlic
2 cm ginger
1 cm fresh turmeric
5 red chillies
1 onion
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon fennel
2 stalks lemongrass
1 galangal
2 kafir leaves
1 tablespoon cooking oil
Salt and pepper to taste
Sugar to taste
1) Peel the onion, garlic, ginger, fresh turmeric.
2) Cut the chillies and remove the seeds.
3) Crush the lemongrass and galangal.
4) Grind the onion, garlic, ginger, fresh turmeric and red chillies into a smooth paste.
5) Cut the beef into very small strips.
6) Heat the oil in a pan. Fry the ground mixture together with the lemongrass and galangal until fragrant.
7) Add in the desiccated coconut, beef, kafir leaves, salt, pepper, sugar and the coconut milk and cook over very slow heat until all the liquid is gone.
8) Stir from time to time to ensure that the coconut does not stick to the pan.
Personal Tips
This dish needs to be cooked over very slow heat to prevent burning. It is a great accompaniment to rice and vegetable in coconut sauce.
500 grams of desiccated coconut
100 grams of beef
1 cup of coconut milk
1 clove garlic
2 cm ginger
1 cm fresh turmeric
5 red chillies
1 onion
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon fennel
2 stalks lemongrass
1 galangal
2 kafir leaves
1 tablespoon cooking oil
Salt and pepper to taste
Sugar to taste
1) Peel the onion, garlic, ginger, fresh turmeric.
2) Cut the chillies and remove the seeds.
3) Crush the lemongrass and galangal.
4) Grind the onion, garlic, ginger, fresh turmeric and red chillies into a smooth paste.
5) Cut the beef into very small strips.
6) Heat the oil in a pan. Fry the ground mixture together with the lemongrass and galangal until fragrant.
7) Add in the desiccated coconut, beef, kafir leaves, salt, pepper, sugar and the coconut milk and cook over very slow heat until all the liquid is gone.
8) Stir from time to time to ensure that the coconut does not stick to the pan.
Personal Tips
This dish needs to be cooked over very slow heat to prevent burning. It is a great accompaniment to rice and vegetable in coconut sauce.
Tomato rice
(Serves 4)
1 cup basmati rice
1.5 cups of water
2 tomatoes
1 small onion
1 cm garlic
3 garlic
1 tablespoon butter
1 sprig of coriander leaves
Pinch of turmeric
Pinch of chilli powder
Salt and pepper to taste
1. Wash the rice and drain.
2. Boil 1 kettle of water.
3. Remove the stem, cut strips on the top and bottom of the tomatoes. Soak in the hot water. After two minutes, peel the skin. Grind the tomatoes into a purée or cut into small cubes.
4. Remove the skin from the ginger and the garlic. Grind the garlic and ginger to get a smooth paste.
5. Peel and slice the onion.
6. Heat the butter into a pot. Add in the turmeric powder, chilli powder, onion and the garlic and ginger mix and fry until fragrant.
7. Add in the rice and stir for one minute.
8. Add in the tomato purée, 1.5 cups of water and salt and pepper to taste.
9. Cook in a covered pot for approximately 15 to 20 minutes.
10. Serve hot.
Personal Tips
You can use cooking oil instead of butter.
You may also use on can of tomato purée instead of the fresh puréed tomatoes.
1 cup basmati rice
1.5 cups of water
2 tomatoes
1 small onion
1 cm garlic
3 garlic
1 tablespoon butter
1 sprig of coriander leaves
Pinch of turmeric
Pinch of chilli powder
Salt and pepper to taste
1. Wash the rice and drain.
2. Boil 1 kettle of water.
3. Remove the stem, cut strips on the top and bottom of the tomatoes. Soak in the hot water. After two minutes, peel the skin. Grind the tomatoes into a purée or cut into small cubes.
4. Remove the skin from the ginger and the garlic. Grind the garlic and ginger to get a smooth paste.
5. Peel and slice the onion.
6. Heat the butter into a pot. Add in the turmeric powder, chilli powder, onion and the garlic and ginger mix and fry until fragrant.
7. Add in the rice and stir for one minute.
8. Add in the tomato purée, 1.5 cups of water and salt and pepper to taste.
9. Cook in a covered pot for approximately 15 to 20 minutes.
10. Serve hot.
Personal Tips
You can use cooking oil instead of butter.
You may also use on can of tomato purée instead of the fresh puréed tomatoes.
Spicy Rice
(Serves 4)
1 cup basmati rice
1 pot of yogurt
0.5 to 1 cup of milk
1 cm ginger
3 garlic
10 peeled almonds
10 raw cashew nuts
I stick of cinnamon
1 star anise
2 cardamoms
5 cloves
1 tablespoon butter
Salt to taste
1 sprig of mint leaves
1) Wash rice and drain.
2) Grind the peeled almonds and the cashew nuts to get a smooth paste.
3) Peel the garlic and ginger. Add a little water and grind to get a smooth paste.
4) Heat the butter in pot. Add in the stick of cinnamon, cardamom, start anise, cloves and garlic and ginger paste. Stir until fragrant.
5) Add the rice and stir for 1 minute.
6) Add yoghurt and milk together to get 1.75 to 2 cups of liquid mix.
7) Add liquid mix, salt, mint and almond and cashew nut paste with the rice.
8) Cover the pot and leave to cook for approximately 15 to 20 minutes.
Personal Tips
This rice can also be cooked in an electric rice cooker. If you wish to cook with one, transfer all the ingredients into the electric rice cooker from step 7.
Serve hot with curries.
1 cup basmati rice
1 pot of yogurt
0.5 to 1 cup of milk
1 cm ginger
3 garlic
10 peeled almonds
10 raw cashew nuts
I stick of cinnamon
1 star anise
2 cardamoms
5 cloves
1 tablespoon butter
Salt to taste
1 sprig of mint leaves
1) Wash rice and drain.
2) Grind the peeled almonds and the cashew nuts to get a smooth paste.
3) Peel the garlic and ginger. Add a little water and grind to get a smooth paste.
4) Heat the butter in pot. Add in the stick of cinnamon, cardamom, start anise, cloves and garlic and ginger paste. Stir until fragrant.
5) Add the rice and stir for 1 minute.
6) Add yoghurt and milk together to get 1.75 to 2 cups of liquid mix.
7) Add liquid mix, salt, mint and almond and cashew nut paste with the rice.
8) Cover the pot and leave to cook for approximately 15 to 20 minutes.
Personal Tips
This rice can also be cooked in an electric rice cooker. If you wish to cook with one, transfer all the ingredients into the electric rice cooker from step 7.
Serve hot with curries.
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