SRI LANKAN MALAY COOKING - Meat Dishes

BEEF SATAY

Ingredients

2 lbs. Beef cut into 2 inch chunks
2 tbsps. Coriander seeds
1 tblsp. Sweet Cummin seeds
½ tblsp. Cummin seeds
5 pieces Ingurupiali (dry ginger)
2x 2in. piece of Lemon Grass
2 in. piece Ginger
1 oz. Garlic
A handful of onions
3 green chillies
2 tblsps. Chilly powder
1 tblsp. sugar
½ cup Tamarind juice
Salt to taste

Method

Wash the beef twice. Grind the first 4 spices coarsely in a grinder, each spice separately. Cut the lemon grass into small slices and grind it together with the ginger, garlic, onions & green chillies in a blender with a little water.
Marinade the beef with all the ground ingredients.Add the chilly powder, sugar, tamarind juice and salt and mix well into the beef.Boil over a slow fire until the water is absorbed and the beef tender.
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MALAY CHICKEN KURUMA 

Ingredients

1 kg. chicken
6 potatoes
2 tomatoes
2 big onions
1 dstsp. ground garlic
1 dstsp. ground ginger
10 cardamons
1 in. cinnamon
4 cloves
1 cup thick coconut milk
1 cup thin coconut milk
Curry leaves, rampe. lemon grass
1 dstsp. chilly powder
3 dstsps. curry powder
1 teasp. pepper powder
2 dstsps. ghee

Method
Cut the chicken and wash well in 3 changes of water.Add turmeric to the third wash.Heat the ghee and temper the curry leaves, rampe, sera, garlic, ginger and  sliced onions. When it is slightly fried, add the chilly, curry and pepper powders. Then add the chicken, potatoes cut up and tomatoes cut up.
Add spices and the thin coconut milk. Cook on a slow fire until chicken is tender. Add the thick milk and simmer. (Optional):- Add coriander leaves on top once the curry is done.
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CHICKEN CURRY

Ingredients

1 Chicken
2 dstsps. chopped onions
2 dstsps. Garlic & Ginger paste
Curry leaves, Rampe & Sera
2 dstsps. Chilly powder
1 dstsp. Curry powder
1 tsp. Saffron
1 tsp. Fenugreek
3 Tomatoes chopped
2 cups 2nd. & 3rd. milk (from ½ a coconut)
1 cup thick coconut milk
Tamarind juice
Salt
Oil

Method

Cut the chicken and wash 3 times. Add saffron into the last wash. Marinade with some garlic & ginger paste, salt & tamarind juice.
Temper the curry leaves, , garlic & ginger paste, fenugreek and onions. When it is fried to a golden brown, add the chilly and curry powders. Stir it quickly and toss in the chicken pieces. Add the tomatoes, green chilly and sera and boil in the 2nd milk. Let it cook until done and then add the thick milk. Simmer till oil appears in the gravy.
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 DEVILLED LIVER

Ingredients

500 gr. Liver
1 dstsp. Chilly powder
½ dstsp. Curry powder
Tamarind juice
3 big onions sliced
Curry leaves & Rampe

METHOD

Cut the liver into 2 or 3 pieces. Wash and marinade in Tamarind juice, chilly powder and curry powder. Add a little water and boil for about 10 mins. When cool, cut the liver into slices and then into thin strips. Heat oil and temper the curry leaves, rampe and onions. When it is slightly fried, toss in the liver and fry until it is mixed with the tempered mixture.




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BEEF CURRY

Ingredients

1 kg. Beef
2 oz. chopped onions
4 green chillies
1 sprig Curry leaves
2 in. piece Rampe
2 in. piece Lemon Grass
3 tsps. Garlic & ginger ground
¼ cup Tamarind juice
Salt to taste

Method

Cut and wash the beef. Temper the rest of the ingredients in oil. When the onions are fried, add the chilly powder and curry powder and temper a few seconds longer. Then add the beef, tamarind juice and some water and boil until tender. Add coconut milk and simmer over a slow fire until oil appears in the gravy.
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KHEEMA  CURRY     (Minced Meat Curry)

Ingredients

250 gr. minced beef or mutton
4 slices ginger ground
4 cloves garlic ground
2 med. sized potatoes cut into cubes
2 med. sized tomatoes cut into cubes
2 med. sized onions cut into cubes
2 green chillies cut fine
3 tblsps. curry powder
2 cups coconut milk
A few coriander leaves chopped
3 cardamons
1 in. cinnamon
Curry leaves & rampe
Salt
Oil

Method

Wash the minced meat in a colander and leave to drain.
Heat oil and temper the curry leaves, rampe, ginger and garlic paste and onions. Add the cardamoms and cinnamon. When onions are a golden brown,
Add the curry powder. Next add the minced meat and fry till fragrant.
Add the tomatoes, green chillies and salt and mix in the milk. Cover and cook over a slow fire until the curry dries up. Serve garnished with chopped coriander leaves.


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OXTAIL SOUP

Ingredients

1 kg. Oxtail
200 gr. Carrot
200 gr. Cabbage
200 gr.Potatoes
2 Tomatoes
1 dstsp.garlic & ginger ground
1 dstsp. Pepper
1 onion chopped
2 Celery stalks chopped
Salt

METHOD

Wash oxtail well.Chop up the vegetables and add it to the oxtail.Add pepper and salt and enough water to cover the contents. Boil in the pressure cooker for 40 minutes. Temper the garlic, ginger and onion  and add celery and pepper. Pour over the soup.


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VINEGAR BEEF (DAGING CHUKA)

INGREDIENTS

1 kg. Beef
½ cup Vinegar
2 tsps. Pepper
6 cloves garlic chopped
2 in. piece ginger chopped
2 in. Cinnamon
6 Cardamon
6 Cloves
4 Big Onions
1 sprig Curry Leaves
2 in. Rampe
2 in. Lemon Grass
3 tblsps.Ghee
Salt to taste

METHOD

Cut the beef into 3 chunks. Wash twice and marinade in vinegar, salt and pepper. Heat the ghee, temper the rest of the ingredients and boil adding 3 cups of water. Cook on a slow fire until tender.When serving, shred the beef and pour the gravy on top. 


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FRIED BEEF (DAGING GORENG)

Ingredients

1 kg. Beef
1 dstsp. Chilly powder
½ dstsp. Curry powder
¼ cup Tamarind juice
Lime juice
Salt
Oil for frying

Method

Cut the chunk of beef into ½ inch thick slices. Wash twice and marinade with all the ingredients. Add sufficient water and parboil the beef for half an hour. Flatten the boiled beef slices on a grinding stone or with a tenderizer.
Marinade with lime juice and a little more salt (if necessary) and in any water left after the beef was boiled. Heat some oil in a deep frying pan and fry the slices of beef.
Serve on a bed of lettuce and tomato slices.Spread onion sambol made with sliced green chillies, lime and salt, on the fried beef.

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TRIPE CURRY

Ingredients

1 kg. cleaned Tripe
4 dstsps. Chilly powder
2 dstsps. Curry powder
1 tsp. Dill seed
2 tsps. Ginger ground
2 tsps. Garlic ground
1 sprig Curry leaves
2 in. piece Rampe
2 in. piece Lemon Grass
1 tblsp. chopped onions
1 cup coconut milk
1 tblsp. Oil
I tsp. turmeric
½ cup Tamarind juice

Method

Cut the tripe into 2 inch squares. Wash well about 3 times. Into the final wash add some turmeric or saffron and wash the pieces well.
Boil the tripe in Tamarind juice, chilly and curry powders, and salt for ½ an hour in the Pressure Cooker.

Temper the curry leaves, rampe, lemon grass, garlic, ginger, dill seeds and onions.Add coconut milk and let it simmer.
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