In the spirit of World 2010, this is a simple South African dish for you to try.
Ingredients:
1.5 kg lean minced beef
2 tablespoon of vegetable oil
2 onions (sliced)
1 thick slice of white bread
1 cup milk
1 tablespoon curry powder
1½ tablespoons sugar
2 teaspoons salt
½ teaspoon freshly grated pepper
¾ teaspoon turmeric
1½ tablespoons malt vinegar
½ cup raisins
2 tablespoons mango chutney
2 bay leaves
2 medium eggs
Preparation:
1. Heat the oil in a saucepan
2. Add the onions and cook until soft. Add minced beef and cook thoroughly.
3. Soak bread in the milk, remove excess milk and then mash the bread. Keep the remaining milk for later use.
4. Add bread, curry powder, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture and cook for a few minutes. Be careful, because the bread can easily burn.
5. Once cooked, spoon the mixture into a baking dish, and place the bay leaves on top. Bake for 50 minutes at 240c.
6. Beat the eggs into the milk mixture and then carefully pour over the beef mixture about 25 minutes before the end of the baking time, this will form a lovely crust on the top.
7. Serve the Babotie with steamed rice and mango chutney
Thursday, July 22, 2010
AYAM MASAK MERAH (CHICKEN IN TOMATO CURRY)
Ingredients:
1 kg chicken, chopped into bite-sized pieces
2 spanish onions, quartered
3 potatoes cut into wedges
2 tomatoes, quartered
1 small can tomato paste
150ml water
4 cm cinnamon stick
4 cloves
1 star anise
4 tablespoon vegetable oil
salt and sugar to taste
To be grounded:
10 shallots
4 cloves garlic
12 red chilies
3 cm ginger
2 tablespoon coriander powder
½ teaspoon curry powder
1 teaspoon cumin powder
Preparation:
1. Heat oil on medium heat until hot
2. Sauté ground spices until fragrant.
3. Add in cinnamon stick, cloves and star anise and fry for 2 mins.
4. Add chicken, onions, tomato paste, potatoes, water and tomatoes. Cook until mixture starts to boil.
5. Reduce heat to low and simmer until chicken is tender and gravy turns thick.
6. Add seasoning to taste and serve hot with baguette slices or plain rice.
1 kg chicken, chopped into bite-sized pieces
2 spanish onions, quartered
3 potatoes cut into wedges
2 tomatoes, quartered
1 small can tomato paste
150ml water
4 cm cinnamon stick
4 cloves
1 star anise
4 tablespoon vegetable oil
salt and sugar to taste
To be grounded:
10 shallots
4 cloves garlic
12 red chilies
3 cm ginger
2 tablespoon coriander powder
½ teaspoon curry powder
1 teaspoon cumin powder
Preparation:
1. Heat oil on medium heat until hot
2. Sauté ground spices until fragrant.
3. Add in cinnamon stick, cloves and star anise and fry for 2 mins.
4. Add chicken, onions, tomato paste, potatoes, water and tomatoes. Cook until mixture starts to boil.
5. Reduce heat to low and simmer until chicken is tender and gravy turns thick.
6. Add seasoning to taste and serve hot with baguette slices or plain rice.
PIE PASTRY
Ingredients:
1 ¼ cups of all purpose flour
1 teaspoon of sugar
½ teaspoon of salt
½ cup of solid vegetable shortening broken into medium chunks
Iced water
Preparation:
1. Add the flour, sugar and salt together to a food processor bowl.
2. Process them until completely mixed then add the shortening.
3. Process further until the mixture resembles coarse breadcrumbs.
4. Place the mixture in a large mixing bowl and sprinkle 6 tablespoons of iced water over it.
5. Cut the water into the mixture with the blade of a rubber spatula until the mixture is evenly moistened and begins to clump. You may need to add another tablespoon of water.
6. Continue with your hands until the dough comes together in a rough mass. Press it into a flat disc, wrap in plastic and refrigerate for at least one hour or overnight.
1 ¼ cups of all purpose flour
1 teaspoon of sugar
½ teaspoon of salt
½ cup of solid vegetable shortening broken into medium chunks
Iced water
Preparation:
1. Add the flour, sugar and salt together to a food processor bowl.
2. Process them until completely mixed then add the shortening.
3. Process further until the mixture resembles coarse breadcrumbs.
4. Place the mixture in a large mixing bowl and sprinkle 6 tablespoons of iced water over it.
5. Cut the water into the mixture with the blade of a rubber spatula until the mixture is evenly moistened and begins to clump. You may need to add another tablespoon of water.
6. Continue with your hands until the dough comes together in a rough mass. Press it into a flat disc, wrap in plastic and refrigerate for at least one hour or overnight.
CRANBERRY APPLE PIE
Ingredients:
3 cup cranberries
2 cup apples (Granny Smith), peeled and diced
1 cup oranges segments (Valencia or Navel)
½ cup brown sugar
2 tablespoon flour
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon grated orange peel
½ cup honey or Maple Syrup
1 tablespoon butter
2 pastry crusts for 9 inch pie
Preparation:
1. Combine sugar, flour, cinnamon, nutmeg, salt, orange peel, honey, and butter.
2. Cook 2 minutes, stirring until sugar is dissolved.
3. Let the mixture cool down and pour over the cranberries, oranges and apples.
4. Pour mixture into pastry-lined 9 inch pie pan.
5. Cover with top pastry. Cut 4 small slits and bake at 425 degrees till crust is golden brown.
3 cup cranberries
2 cup apples (Granny Smith), peeled and diced
1 cup oranges segments (Valencia or Navel)
½ cup brown sugar
2 tablespoon flour
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon grated orange peel
½ cup honey or Maple Syrup
1 tablespoon butter
2 pastry crusts for 9 inch pie
Preparation:
1. Combine sugar, flour, cinnamon, nutmeg, salt, orange peel, honey, and butter.
2. Cook 2 minutes, stirring until sugar is dissolved.
3. Let the mixture cool down and pour over the cranberries, oranges and apples.
4. Pour mixture into pastry-lined 9 inch pie pan.
5. Cover with top pastry. Cut 4 small slits and bake at 425 degrees till crust is golden brown.
CINNAMON ROLL
Ingredients:
Rolls
½ cup warm water
2 packet dry yeast
2 tablespoon sugar
1 teaspoon vanilla essence
½ cup butter - melted
2 eggs
1 teaspoon salt
6 cup flour
2 cup brown sugar
4 teaspoon cinnamon powder
Cheese Frosting
250 gm cream cheese
½ cup butter
1 teaspoon vanilla essence
3 cups icing sugar
1 tablespoon milk
Preparation:
1. In a small bowl combine water, yeast and sugar. Stir until dissolved and set aside.
2. In a mixing bowl, add margarine, vanilla essence eggs and salt. Mix well, and add yeast mixture.
3. Gradually add flour; knead until smooth.
4. Place in a large greased bowl to rest. Cover with damp tea towel and let the dough rise until doubled.
5. Punch down dough and let rise again.
6. Roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface.
7. In small bowl, mix the brown sugar and cinnamon. Sprinkle on the dough and roll up very tightly.
8. With knife, put a notch every 2 inches. Cut with thread or knife.
9. Place on lightly greased cookie sheet 2-inches apart.
10. Lightly press down on each roll. Cover and let rise until double again.
11. Bake at 350 degrees for 15-20 minutes. Take out when they start to turn golden.
Cream Cheese Frosting
1. Combine all ingredients in a processor and mix until smooth.
2. Frost the warm rolls with Cream Cheese Frosting
Rolls
½ cup warm water
2 packet dry yeast
2 tablespoon sugar
1 teaspoon vanilla essence
½ cup butter - melted
2 eggs
1 teaspoon salt
6 cup flour
2 cup brown sugar
4 teaspoon cinnamon powder
Cheese Frosting
250 gm cream cheese
½ cup butter
1 teaspoon vanilla essence
3 cups icing sugar
1 tablespoon milk
Preparation:
1. In a small bowl combine water, yeast and sugar. Stir until dissolved and set aside.
2. In a mixing bowl, add margarine, vanilla essence eggs and salt. Mix well, and add yeast mixture.
3. Gradually add flour; knead until smooth.
4. Place in a large greased bowl to rest. Cover with damp tea towel and let the dough rise until doubled.
5. Punch down dough and let rise again.
6. Roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface.
7. In small bowl, mix the brown sugar and cinnamon. Sprinkle on the dough and roll up very tightly.
8. With knife, put a notch every 2 inches. Cut with thread or knife.
9. Place on lightly greased cookie sheet 2-inches apart.
10. Lightly press down on each roll. Cover and let rise until double again.
11. Bake at 350 degrees for 15-20 minutes. Take out when they start to turn golden.
Cream Cheese Frosting
1. Combine all ingredients in a processor and mix until smooth.
2. Frost the warm rolls with Cream Cheese Frosting
CLAYPOT CHICKEN RICE
Ingredients:
3 cups rice (wash, rinse and drained)
350g chicken meat (Chicken legs or thighs is the best)
50g ginger
4 pieces shiitake mushrooms
2 spring onions
1 tablespoon dark soya sauce
4 tablespoon vegetable oil
50g salted fish (cut into small bits)
550ml water
Marinade:
1 tablespoon oyster sauce
1 tablespoon chicken seasoning
Juice of 1 calamanzi (2 if small)
Preparation:
1. Cut chicken into small size, add marinade and place in fridge for 30 mins.
2. Slice ginger into strips, cut spring onions into 1 inch section.
3. Remove stem from mushrooms and cut into halves.
4. Heat oil in a claypot, fry ginger and mushroom till fragrant. Remove and set aside.
5. Fry salted fish till fragrant. Remove and set aside.
6. In the same claypot, add rice and water, cover with lid and bring to boil over medium heat.
7. Remove lid, add chicken, mushroom and salted fish, cover with lid and cook till rice and chicken are cooked.
8. Remove from heat and let the rice trest for 3 mins before removing the lid.
9. Garnish with spring onions and drizzle dark soya sauce before serving.
3 cups rice (wash, rinse and drained)
350g chicken meat (Chicken legs or thighs is the best)
50g ginger
4 pieces shiitake mushrooms
2 spring onions
1 tablespoon dark soya sauce
4 tablespoon vegetable oil
50g salted fish (cut into small bits)
550ml water
Marinade:
1 tablespoon oyster sauce
1 tablespoon chicken seasoning
Juice of 1 calamanzi (2 if small)
Preparation:
1. Cut chicken into small size, add marinade and place in fridge for 30 mins.
2. Slice ginger into strips, cut spring onions into 1 inch section.
3. Remove stem from mushrooms and cut into halves.
4. Heat oil in a claypot, fry ginger and mushroom till fragrant. Remove and set aside.
5. Fry salted fish till fragrant. Remove and set aside.
6. In the same claypot, add rice and water, cover with lid and bring to boil over medium heat.
7. Remove lid, add chicken, mushroom and salted fish, cover with lid and cook till rice and chicken are cooked.
8. Remove from heat and let the rice trest for 3 mins before removing the lid.
9. Garnish with spring onions and drizzle dark soya sauce before serving.
AROZ SAUDI (SAUDI FRIED RICE)
Ingredients:
500 gm Beef or Mutton (cubed)
500 gm basmati rice – washed, and soak for ½ hour
4 tablespoon ghee or clarified butter
1 large Spanish onion - chopped
2 cloves garlic - crushed
2 tablespoon tomato paste
40 gm sultanas
½ teaspoon cinnamon powder
½ teaspoon cloves – grinded
1 tablespoon cardamom - grinded
40 gm roasted almonds
30 gm roasted pine nuts
1½ cup of water
Salt & black pepper to taste
Preparation:
1. In a pot, browned the meat with 2 tablespoon of ghee over high heat.
2. Add water, salt & pepper when meat is browned & turn heat down to medium.
3. Cook till meat is tender. Ensure that the meat is fully covered with water all times. Add more water if required
4. When meat is tender remove from pot and reserved the stock. The reserved stock should be 900 ml, add more water if the stock is not 900 ml.
5. Heat up the remaining ghee in rice cooker and fry the onion & garlic
6. When the onion & garlic are slightly brown, add the remaining stock & tomato paste and bring it to a boil.
7. Add in the basmati rice, sultanas, clove, cinnamon, cardamom powder, salt & pepper.
8. Add the meat, pine nut & almond when the liquid is absorbed into the rice.
9. Stir the rice from time to time. This will ensure that the rice is fluffy when serving.
500 gm Beef or Mutton (cubed)
500 gm basmati rice – washed, and soak for ½ hour
4 tablespoon ghee or clarified butter
1 large Spanish onion - chopped
2 cloves garlic - crushed
2 tablespoon tomato paste
40 gm sultanas
½ teaspoon cinnamon powder
½ teaspoon cloves – grinded
1 tablespoon cardamom - grinded
40 gm roasted almonds
30 gm roasted pine nuts
1½ cup of water
Salt & black pepper to taste
Preparation:
1. In a pot, browned the meat with 2 tablespoon of ghee over high heat.
2. Add water, salt & pepper when meat is browned & turn heat down to medium.
3. Cook till meat is tender. Ensure that the meat is fully covered with water all times. Add more water if required
4. When meat is tender remove from pot and reserved the stock. The reserved stock should be 900 ml, add more water if the stock is not 900 ml.
5. Heat up the remaining ghee in rice cooker and fry the onion & garlic
6. When the onion & garlic are slightly brown, add the remaining stock & tomato paste and bring it to a boil.
7. Add in the basmati rice, sultanas, clove, cinnamon, cardamom powder, salt & pepper.
8. Add the meat, pine nut & almond when the liquid is absorbed into the rice.
9. Stir the rice from time to time. This will ensure that the rice is fluffy when serving.
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