Martabak

 Martabak

                                       

Ingredients for skin:

1 kg wheat flour, high protein
440 ml water
3 eggs chicken eggs
50 ml salad oil
1 ltr of oil, to soak the dough

Filling Ingredients:

2 tablespoons cooking oil
1 onion, finely chopped
4 garlic, thinly sliced
50 g curry seasoning
6 g curry powder
600 g minced beef
Salt and pepper to taste
5 g sugar
15 scallions, sliced
10 grains of chicken eggs

Method:

1. Filling: saute onion and garlic until fragrant. Add other ingredients, except green onion and egg. Cook until the meat is cooked. Once cool add the egg and scallions and stir well.

2. SKIN: Mix all ingredients until the dull, round the dough, rub with salad oil. Rest dough 10 minutes. Weigh 40 g dough. Soak in cooking oil for 2 hours.

3. Take the dough skin, trimmed. Pour 3 tablespoons batter contents. Fold the envelope shape. Fries until cooked and lightly browned.

4. Cut into wedges and serve with chili and pickled cucumber salad.

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MARTABAK

BAHAN KULIT:
1 kg tepung terigu, protein tinggi
440 ml air
3 butir telor ayam
50 ml minyak salad
1 ltr minyak, untuk merendam adonan

BAHAN ISI:
2 sdm minyak goreng
1 buah bawang Bombay, cincang halus
4 buah bawang putih, iris halus
50 gr bumbu gulai
6 gr bubuk kare
600 gr daging sapi cincang
Garam dan merica secukupnya
5 gr gula pasir
15 batang daun bawang, iris kasar
10 butir telor ayam

CARA MEMBUAT:

1. ISI : tumis bawang Bombay dan bawang putih hingga harum. Tambahkan bahan lain, kecuali daun bawang dan telor. Masak  sampai daging matang. Setelah dingin tambahkan telor dan daun bawang, aduk rata.

2. KULIT : campur semua bahan hingga kalis, bulatkan adonan, oles dengan minyak salad. Istirahatkan adonan 10 menit. Timbang adonan 40 gr. Rendam dalam minyak goreng selama 2 jam.

3. Ambil adonan kulit, tipiskan. Tuang 3 sdm adonan isi. Lipat bentuk amplop. Goreng hinga matang dan berwarna kecoklatan.

4. Potong-potong, sajikan dengan lalap cabai dan acar mentimun.

Chicken Korma

Chicken Korma

Ingredients:
1.5 kg chicken joints, skin removed
3 cm cube of root ginger, finely grated
125 gr thick set natural yogurt
1 small onion, coarsely chopped
4 dried red chilies
5 cloves garlic, peeled and coarsely chopped
500 gr onions, finely sliced
1 tbsp ground coriander
½ tsp powdered black pepper
1 tsp garam masala
1 tsp ground turmeric
250 ml warm water (reduce quantity if using boneless chicken)
100 gr creamed coconut, ct into small pieces
1¼ tsps salt or to taste
2 heaped tbsps ground almonds
Juice of ½ a lemon

Method:
1. Cut each chicken joint into half, separating leg from thigh and cutting each breast into two.

2. Mix with ginger and yogurt, cover and leave to marinate in a cool place for 5 hours or in the refrigerator overnight.

3. Place the chopped onion, red chilies and garlic in a liquidizer or food processor and liquidize to a smooth paste. You may need to  add a little water if u are using a liquidizer.

4. Heat the 5 tbsps oil over medium heat and fry the sliced onions till they are golden brown. Remove the pan from the heat and using a slotted spoon, transfer the onions to another dish. Leave any remaining oil in the pan.

5. Place the pan in which the onions have been fried, over medium heat and add the other 2 tbsps cooking oil.

6. When hot, add the ground coriander, powdered pepper, garam masala and turmeric, stir rapidly (take the pan off the heat if the oil is too hot) and add the chicken along with the marinade. Adjust the heat to medium-high and fry the chicken for ±10 minutes, stirring frequently.

7. Add the liquidized spices and continue to fry for 6 minutes on low heat.

8. Add the water and the coconut and bring to the boil. Stir until coconut is dissolved. Add fried onion slices and salt.

9. Reduce heat to low, cover the pan and simmer until the chicken is tender (± 30 minutes). Sprinkle the ground almonds and mix well. Remove from the heat and add the lemon juice.

Meat Vindaloo

 Meat Vindaloo

Ingredients:
Grind the following 5 ingredients in a coffee grinder:
= 2 tbsps coriander seeds          = 1 tbsp cumin seeds
= 1 tbsps mustard seeds            =  8 dried red chilies
= ½ tsp fenugreek seeds

1 kg shoulder of lamb or stewing steak
4 tbsps white wine vinegar
1 tsp ground turmeric
2.5 cm cube of root ginger, peeled and finally grated
4 cloves garlic, peeled and crushed
5 tbsps olive oil
1 large onion, finely chopped
2 tsps chili powder
1 tsp paprika
1½  tsps salt or to taste
450 ml warm water
3 medium-sized potatoes
1 tbsp chopped coriander leaves

Method:
1. In a large bowl, make a thick paste out o the ground spices, by adding the vinegar.

2. Add the turmeric, ginger and garlic. Mix thoroughly.

3. Trim o excess fat from the meat and cut into 2.5cm cubes.

4. Add the meat and mix it well so that all the pieces are fully coated with the paste. Cover the bowl with cling film and leave to marinate for ±6 hours or overnight in the refrigerator.

5. Put the meat in a pan and place this over medium heat, allow the meat to heat through, stirring occasionally, this will take ±5 minutes. Cover the pan, and cook the meat in its own juice for ±20 minutes or until the liquid is reduced to a thick paste. Stir occasionally during this time to ensure that the meat does not stick to the bottom of the pan. Remove from heat and keep aside.

6. Heat the oil over medium heat and fry the onions until they are soft (±5 minutes)

7. Add the meat and fry for ±10 minutes stirring frequently.

8. Add the chili powder, paprika and salt. Stir and fry for a further 3 minutes.

9. Add the water, bring to the boil, over and simmer for ±45 minutes or until the meat is nearly tender ( beef will take longer to cook, check water level and add more water if necessary).

10. Meanwhile, peel and wash the potatoes. Cut them into ±3cm cubes. Add this to the meat and bring to the boil again. Cover the pan and simmer until the potatoes are cooked (±20 minutes)

11. Turn the vindaloo on to a serving dish and sprinkle the coriander leaves on top.

Kofta Curry

 

Kofta Curry

For the koftas :
500 gr lean minced lamb
2 cloves garlic, peeled and chopped
2 cm cube of root ginger, peeled and coarsely chopped
1 small onion, coarsely chopped
60 ml water
1 fresh green chili, seeded and chopped
2 tbsps chopped coriander leaves
1 tbsp fresh mint leaves, chopped
1 tsp salt or to taste

For the gravy:
5 tbsps cooking oil
2 medium-sized onions, finely chopped
3 cm cube off root ginger, peeled and grated
2 cloves garlic, peeled and crushed
2 tsps ground coriander
1½ tsps ground cumin
½ tsp ground turmeric
½ tsp chili powder
1 small tin of tomatoes
150 ml warm water
½ tsp salt or to taste
2 black cardamom pods, opened
4 whole cloves
5 cm piece of cinnamon stick, broken up
2 bay leaves crumpled
2 tbsps thick set natural yogurt
2 tbsps grounds almonds
1 tbsp chopped coriander leaves

Methods:
1. Put half the mince, all the garlic, ginger, onion and the water into a saucepan and place cover medium heat. Stir until the mince is heated through.
2. Cover and simmer until all liquid evaporates (±35 minutes) then cook uncovered if necessary, to dry out excess liquid.
3. Combine the cooked mince with the rest of the ingredients, including the raw mince.

4. Put the mixture into a food processor or liquidizer and blend until smooth. Chill the mixture for 30 minutes.
5. Dividedthe mixture into approximately 20 balls.
6. Rotate each ball between your plams to make neat round koftas.
7. Heat the oil over medium heat and fry the onions until they are just soft.
8. Add the ginger and garlic  and fry for 1 minute.
9. Add the coriander, cumin, turmeric and chilli powder and stir quickly.
10. Add one tomato at a time, along with a little juice to the spice mixture, stirring until mixture begins to look dry.
11. Now add the water, salt, cardamom, cloves, cinnamon and the bay leaves.
12. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes.
13. Beat the yogurt with a fork until smooth, add the ground almonds and beat again-stir gently into the curry. Cover and simmer until the koftas are firm.
14. Stir the curry gently, cover again, and simmer for ±15 minutes, stirring occasionally to ensure that the thickened gravy does not stick to the pan.
15. Stir in the coriander leaves and remove from heat

Serves 4

Kofta = Meat Ball

Curry Chicken Meatballs

 Curry Chicken Meatballs

Ingredients:

chicken balls
    500 g ground chicken
    1 small onion, grated
    1/4 cup green curry paste (Aussies, I like Valcom)
    2 tablespoons chopped fresh coriander
    1 egg, beaten
    1/3 cup dried breadcrumbs
    salt and pepper
    vegetable oil (for deep frying)

Methods:

    1. In a large bowl, mix all ingredients except oil together using your (clean) hands.

    2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.

    3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.

    4. Cook chicken balls 4-5 minutes or until golden and cooked through.

    5. Drain on kitchen paper.

    6. Allow the oil to come back to temperature before continuing with another batch.