Kambing Masak Berempah

Ingredients

1kg mutton

1 green chilli 

1 red onion 

6 garlic 

1 cm ginger 

2 tomatoes 

coriander leaves 

curry leaves 

pandan leaves 

1/2 cup coconut milk 

6 dried chillies

1 tbsp coriander seeds 

1 tbsp cumin seeds 

1 tbsp fennel seeds 

1 tbsp black pepper 

~ sauteed till fragrant 

~ pound till fine 

1 tbsp mustard seed 

dry spices (4 sekawan) 

- 1 cinnamon stick 

- 3 star anise 

- 4 cloves 

- 3 cardamom 

2 tsp tumeric powder

Directions 

• heat oil then add 4 dry spices 
• add mustard seeds 
• add sliced red onion till soft 
• add pandan leaves + curry leaves 
• add pound garlic + ginger fry 1min and add in mutton and tumeric 
• add cubed tomatoes on low fire cook for 10min with lid covered 
• add spices that have been pounded fine 
• add 2 cups of water add salt to taste
• add coconut milk 
• finally add coriander leaves

Foodnote: Since I love chapati, I wanted to try to make this. Recipe from Sugu Pavithra on youtube. I followed as closed as possible. Turns out very nice and fragrant. Only thing is that my meat some are tender and some pieces are tough. But good recipe and love it.

Chicken Curry without Coconut Milk

Ingredients
half chicken
dry spices (cinnamon, cardamom, cloves and star anise)
1 stalk curry leaves
2 red onion
3 garlic
2 cm ginger
1 large tomato
1 cup of babas extra spicy meat curry powder
1 tsp cumin powder
1 tsp coriander powder
1 tbsp Adabi tamarind paste
potato or carrot or ladies finger (I only have carrot)
1 chicken cube
salt and sugar to taste
oil

Directions

• prepare by blending onion, garlic and ginger and put aside
• mix curry, cumin and coriander powder with water and put aside
• in a wok or pan, fry 4 dry spices in oil together with curry leaves
• add in onion, garlic and ginger mixture and fry till fragrant
• add in chopped tomato and followed by curry paste
• add about 2 cups of water
• cook till oil separates
• then add in chicken parts and continue cooking till chicken is about 3/4 cook
• add more water to your desired consistency if required
• add tamarind paste, chicken cube and potato, carrot or ladies finger
• add salt and sugar to taste and continue to simmer carrot have soften and chicken in cooked... tasting occasionally
• can add cherry tomatoes for added color and flavor... and done!

Foodnote

I have decided that I like my curry without coconut milk. It is more flavorful and eemmm healthier? Nice to eat with rice, lempeng or jeng jeng jeng... french loaf or baguette.

Beef Tendon Curry

Ingredients
500g sliced beef tendon
1 cinnamon
2 star anise
2 cardamom
2 clove
2 large red onion
4-5 garlic
2cm ginger

1cm galanghal
4 tbsp spicy meat curry powder

1 tsp fennel powder

1 tsp coriander powder

curry leaves

1 large chopped tomato

1 potato cut into cubes
2 fresh green chilli (cut in half length-wise)

ghee/oil for frying, salt and sugar to taste

Directions

• blend onion, garlic, ginger and galaghal
• in another bowl combine meat curry, fennel, coriander powder and mix well with a bit of water to become a paste
• heat ghee/oil in a wok and fry cinnamon, clove, cardamom, star anise and curry leaves till fragrant
• add blended ingredients followed by curry paste
• add chopped tomato and a cup of water.. keep cooking for about 10-15mins more adding water if it gets a bit too dry
• add the beef tendon and simmer for about 10 mins in low heat.. stir occasionally so that meat is blended well with curry paste
• add salt and sugar to taste
• add a bit more water, potato and green chilli and simmer till meat and potato is tender
• taste again... and add more salt and sugar if necessary

Foodnote

I made this to eat with my bread especially the crispy warm french loaf. I love my curry with thick spicy gravy. First time I tried cooking beef tendon curry and I'm hooked. Will make again... this time to eat with roti kirai! Yummy

Epok-epok Kentang (Potato Karipuff)

Ingredients
fillings
potato (peeled, cubed and boil till half cooked)
daging tetelan (beef muscle chopped into small pieces and boiled till half cooked)
onion
garlic
ginger
Baba's curry powder (extra chili)
chili boh
tamarind juice
sugar
salt
Daun sup (Chinese parsley)

dough
flour
hot vegetable oil
salt
cold water

Directions

• cook fillings as you would curry but make it dry and put aside to cool
• add vegetable oil and salt to flour and mix well till crumbly
• add cold water and combine till soft pliable dough is formed
• keep dough covered for an hour or so before forming into small balls (size depends on how big you want the curry puff to be)
• flatten each ball with rolling pin and fill it with the potato curry
• fold in half and pinch sides together
• deep fry in medium fire until golden and crispy 

Beef Rendang

Ingredients
1kg beef cut into cubes
5 onions
3 garlic
2cm galangal (lengkuas)
2cm ginger
3 tumeric leaves cut into strip
2 lemongrass (pound lightly)
2 tbsp cumin seed (ketumbar)
1 tbsp fennel (jintan)
2 tbsp cili boh
kerisik (toasted coconut) from 0.5 coconut
salt and sugar to taste

Directions

• boil meat till half cook
• lightly fry fennel and cumin seed without oil
• blend onions, garlic, galangal, ginger, cumin & fennel
• pour some oil in a wok and fry the blended ingredients together with cili boh
• once fragrant, add in the rest of the ingredients together with the meat and a bit of the water from boiling the meat
• simmer until meat is tender and rendang is fragrant (about 45min or so)

Tips

to make meat tender faster (especially tetel or bonesteak) add a teaspoon or so of baking soda while the water boil. A pinch of salt and small piece of garlic can also be added

Foodnote

This is my mum's recipe. This rendang have strong spice taste. I love it... I miss my mum.

Chicken Curry

Ingredients
5-6 pieces of chicken or wings
1 small potato cut into 4
3 shallots or 1 small onion chopped
2-3 garlic chopped small piece of ginger
5 tbsp curry powder (I use Babas with extra chilli)
dry spices (eg. cinnamom+cardamom+pegaga+bunga lawang)
0.5 or very small piece asam keping
low fat evaporated milk (or coconut milk) up to consistency
enough water
curry leaves
sugar and salt to taste
a bit of oil

Directions

• heat oil and fry onions, garlic, ginger and dry spices till fragrant
• add curry powder and stir for a while before adding in about 1 cup of water and cook till the curry powder dissolved
• cook in low heat till spices look golden and oil starts to be visible then add in the curry leaves and potato
• add in the chicken pieces and when the chicken look slightly cook, leave till the ingredients started to boil
• add in evaporated or coconut milk and continue cooking in slow fire
• when potato started to soften add in asam keping, sugar and salt to taste
• if curry is too thick, add in hot water as the curry will thicken more when it is cooled
• curry is cooked when red oil starts forming and chicken is cooked through

Foodnote

Simple curry.... good to eat with rice, bread or lempeng. I love mine thicker and leftovers will taste even better!

Bone Steak

Ingredients
2kg mutton marrow & knuckle bones
0.5kg mutton
1 packet of Adabi sup bunjut
1 packet of "tulang merah" spice (S$1.50)
onion + garlic + ginger + chilli grind to a paste
tomato puree
salt and sugar to taste
oil
eggs
optional: chopped cabbage/cubed carrot/green peas

Directions

• boil mutton bone and meat. During boiling, impurities will surface. Scoop and discard as much as possible. Lower the heat and boil for 2 hours until meat is soft and tender. Leave aside...
• cook paste in enough oil till fragrant
• add only the meat and bones to paste followed by salt, sugar and pepper to taste
• add broth from boiling the bones earlier and adjust consistency (should be slightly thick like curry)
• boil for a while till paste seeped through meat.
• once cooked, stir in eggs and other additional ingredients as desired.
• to be served hot and eaten with bread (preferably french loaf)

Foodnote
Also known as Tulang Merah from the deep red coloring that the hawker usually added that will leave your fingers, lips and tongue bright red. I am not a fan of the red coloring so I will gladly leave it out. I bought the mutton and spice from Tekkah market because the bone have more meat on it and I can cook it till it is so soft and tender. Always nice to make your own favorite food and know what ingredients goes into it.