Monday, May 31, 2010

Lamb Cooked With Tomatoes


1 tbsp vegetable oil
4 lamb chops - trimmed
1 onion - sliced
420 gm can diced tomatoes
1/2 cup beef stock
1 stalk lemon grass - bruised
2 potatoes - peeled and diced


2 cloves garlic - chopped
4 medium chillies - deseeded and chopped
pinch of salt


Pound paste ingredients in a mortar and pestle or food processor.

Heat oil in a large saucepan.  Add the lamb chops and cook for 2 - 3 minutes on each side or until brown.  Remove and set aside.  Add onion and cook for 2 - 3 minutes.

Add  paste to a saucepan and cook for 1 - 2 minutes.  Add tomatoes, stock, lemongrass, potatoes and lamb chops.  Cover and simmer for 30 - 40 minutes or until lamb chops are tender and sauce has reduced.

Serves 4

Source:  Indonesian Cooking

Barbecued Lamb Cutlets


2 tbsp peanut oil
1/4 cup lemon juice
1 tbsp soy sauce
2 cloves garlic
1 tsp ground coriander
 tsp cumin
8 lamb cutlets


Combine oil, lemon juice, soy sauce, garlic, coriander and cumin to make marinade.

Place lamb cutlets in a dish.  Pour marinade over and marinate in the refrigerator for 2 - 3 hours.
Cook lamb cutlets on a barbecue plate for 8 - 10 minutes, occasionally basting.

Serves 4

Source:  Indonesian Food

Baked Fish With Spicy Soy Sauce


800 gm whole snapper
2 tsp peanut oil
1 tbsp lemon juice
pinch of salt
lemon slice


2 tsp peanut oil
2 cloves garlic - crushed
2 tsp grated root ginger
1 small red chili - deseeded and sliced
4 green shallot - sliced
2 tbsp soy sauce
1 tbsp sweet soy sauce
1/2 cup water


Pre-heat oven to 200 degrees C.

Make two diagonal cuts on each side of the fish.  Brush fish with oil and lemon juice.  Season with salt and place slices of lemon on the fish.  Wrap fish up in baking paper and aluminium foil and place on a baking tray.  Bake in preheated oven for 30-40 minutes or until cooked.

Heat oil in a small saucepan.  Add garlic, ginger, chili and shallots and cook for 1 - 2 minutes.  Add soy sauce, sweet soy sauce and water.  Cook for 2 - 3 minutes.

When the fish is cooked; transfer to a large serving dish and pour sauce over it.

Serves 4

Source: Indonesian Food

Kashmiri Chicken


100 gm butter
3 large onions - finely sliced
10 peppercorns
10 cardamons
5 cm piece cinnamon stick
5 cm piece ginger root - chopped
2 cloves garlic - finely chopped
1 tsp chili powder
2 tsp paprika
1.5 kg chicken pieces - skinned
250 gm natural yogurt


Melt the butter in a deep, lidded frying pan or wok.  Add the onions, peppercorns, cardamons and cinnamon, fry until the onions are golden.

Add the ginger, garlic, chili powder, paprika and salt to taste and fry for another 2 minutes, stirring occasionally.

Add the chicken pieces and fry until browned.  Gradually add the yogurt, stirring constantly.  Cover and cook for about 30 minutes.

Serves hot.

Serves 6

Source:  Kitchen Library Oriental Cookbook

Butter Chicken


1.5 kg chicken - cut into 8 pieces
1 tbsp lemon juice
1 green chili - chopped
7 gm root ginger - peeled
2 small garlic - peeled
150 ml natural yogurt
2 tsp paprika
1/2 tsp chili powder
A little melted butter
175 gm unsalted butter
150 ml soured cream


Make a sharp slits through the skin of the chicken, rub with salt and sprinkle with lemon juice.

Puree the chili with the ginger and garlic.  Mix with yogurt, paprika, chili powder .  Mix with the chicken and marinate for 4 - 5 hours.

Place the marinated chicken on a baking tray and bake for 45 - 50 minutes, brushing with a little butter occasionally.

Melt the butter in a pan, add the marinade and soured cream and heat, without boiling for 5-6 minutes.  Pour over the chicken to serve.

Serves 8

Source: Kitchen Library Oriental Cookbook

Tuesday, May 25, 2010

Pasta Dough


8 eggs
2 tsp. salt
4 cups all purpose flour


In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time until dough sticks together but is still soft.

Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand in a warm place for about 1 hour.  Knead for another 5 minutes. Flatten small amounts of dough to form a 2" x 2" square. Coat square in flour and repeatedly run through pasta machine until desired thickness is obtained, or use rolling pin.

Cut paste shape using pasta machine or slice desired shape by hand. Lay out cut pasta on table covered with a table cloth until dry. Pack in plastic bags and store in a cool place.

Cook pasta in boiling salted water until tender. Homemade pasta usually takes less time to cook. Top with your favorite sauce.

Recipes taken from Italian Recipes Ebook

Italian Recipes Ebook:

Friday, March 26, 2010

Peanut Butter and Jelly French Toast


12 slices bread
3/4 c peanut butter
6 tbsp jelly or jam
3 eggs
3/4 c milk
1/4 tsp salt
2 tbsp butter or margarine


Spread peanut butter on six slices of bread; spread jelly on other six slices of bread.

Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together.

Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.

Adapted from Mom Secret Recipe Book

Old Fashion Banana Bread


1/2 cup butter
1 cup sugar
2 eggs - beaten
2 cups flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tbsp sour milk
1 1/2 cups bananas - mashed
1/2 cup nuts - chopped


Mix all ingredients and pour into a greased glass loaf pan.

Bake at 325 degrees F for 30 minutes, then lower oven to 300 degrees F and bake for an additional 45 minutes.

Source: Recipe Book



1 1/2 lb. fish steaks or fillets, cut into serving pieces
1 1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1 green pepper, cut into rings
1 tomato, sliced
1 sm. onion, sliced
2 tbsp. lemon juice
2 tbsp. olive or vegetable oil
1 clove garlic, finely chopped
Lemon wedges


Arrange fish in ungreased square baking dish, 8x8x2 inches; sprinkle with salt, paprika and pepper.

Top with green pepper rings and tomato and onion slices.

Mix lemon juice, oil and garlic; pour over fish.

Cover and bake until fish flakes easily with fork, 10 to 15 minutes.

Garnish with lemon wedge.

Source: Internet

Baked Sea Bass


1.4 kg fresh sea bass - gutted
2-4 sprigs fresh rosemary
1/2 lemon - thinly sliced
2 tbsp olive oil

Garlic Sauce:

2 tsp coarse sea salt
2 tsp capers
2 garlic cloves - crushed
4 tbsp water
2 fresh bay leaves
1 tsp lemon juice
2 tbsp olive oil
black pepper


Scrape off the fish scales and cut off the fins. Make diagonal cut along both sides. Wash and dry thoroughly.

Place a sprig of rosemary and the lemon slices in the cavity of the fish. Place the fish in the foil-lined pan, brush lightly with 1-2 tbsp oil and grill under a moderate hear for about 5 minutes each side or until cooked through, turning carefully.

For the sauce; crush the salt and capers with the garlic in a pestle and mortar and then gradually work in the water.

Bruise the bay leaves and remaining sprigs of rosemary and put in the bowl. Add the garlic mixture, lemon juice and oil, pound together until the flavours are released. Season with fresh ground black pepper.

Place the fish in the serving dish. Spoon some of the sauce over the fish and serve the rest separately.

Source: The Ultimate Cookery Book

Tuesday, March 23, 2010

Potato Turnovers - With Chicken Livers


1 kg potatoes - cut into even sized pieces
50 gm unsalted butter
1 egg - beaten
150 gm self-raising flour
sea salt to taste
Freshly ground black pepper

Chicken Liver filling:

50 gm unsalted butter
1 onion - finely chopped
1 celery stalk - finely chopped
1 carrot - finely chopped
500 gm chicken livers - trimmed
1/2 tsp paprika
1 tbsp tomato puree
125 ml chicken stock
4 tbsp chopped fresh parsley
sea salt to taste
freshly ground black pepper

To Coat:

1 egg - beaten
50 gm fine dry breadcrumbs


Put the potatoes in a large saucepan of lightly salted water and bring to the boil. simmer for 20-30 minutes or until soft.

When cool enough to handle but still warm, peel the potatoes and pass through a potato rice or mouli, or push through a sieve into a large bowl.

Add the butter, egg, salt and pepper to the potato and beat well. Gradually knead in the flour until well mixed. Turn on to a lightly floured surface and roll out to about 5 mm thick. Let cool completely.

To make the filling: Melt the butter in a frying pan. Add the onion, celery and carrot and cook for about 5 minutes, until softened and lightly golden. Increase the heat, add the chicken livers and cook, stirring frequently, until sealed all over, about 5 minutes. Stir in the paprika, tomato puree, stock and chopped parsley. Season with salt and pepper and let cool.

Using a saucer as a template, cut the potato dough into circles of 12 cm diameter. Put i tbsp filling on each circle, a little off-centre. Fold the dough over the filling and pres the edges together firmly. Put on the greased backing sheet, brush with some beaten egg, sprinkle with breadcrumbs and cook in a preheated oven at 200 degrees C for 20-30 minutes until golden.

Serve as a snack or a light lunch with salad.

Source: Potatoes by Annie Nichols

Chocolate Pound Cake


½ pound butter
½ cup shortening
3 cups sugar
3 cups all-purpose or cake flour
¼ teaspoon baking soda
5 eggs
1¼ cup whole milk
1 teaspoon vanilla


Preheat oven to 350 degrees. Grease and flour large tube pan.

Cream butter, shortening, and sugar. Sift flour, soda, and cocoa. Add eggs one at a time,
blending well after each.

Add flour mixture alternately with milk and vanilla. Pour into bunt pan.

Bake for 1½ hours.

Source: Internet

Dried Beef With Chillie


300 gm beef (tenderloin)
1 litre water
1/2 tsp salt
Cooking oil

Marinade Sauce:

5 cloves garlic - minced
1 tsp white pepper powder
1 tsp salt
2 tbsp lime juice
100 ml water


5 fresh red chillies
8 shallots
1 medium tomato - cut into wedges
1/2 onion
1 tsp lime juice
1/2 tsp salt


Bring water to the boil then add salt and meat, cook until the meat is tender. Let it cool and then sliced thin then flatted it with pestle. Set aside.

Marinade Sauce: Mix all the ingredients then add in the sliced meat. Leave it for about half an hour.

Heat enough cooking oil for deep-frying the meat until crispy. Remove from the wok and let it cool.

For Topping: Roughly pound the chillies, shallot and onion. Heat cooking pot, then add the chili, shallot and onion mixture, cook until fragrant, then add the tomatoes, salt, lime juice. Stirring until the tomato is cook and remove from the heat.

Place the meat into serving dish and sprinkle with the topping.

Source: Koleksi Sajian Indonesia

Monday, March 22, 2010

Grilled Fish


1 whole fish (tilapia or pomfret)
Salt and 1 tsp of lemon juice


1 cm fresh ginger
2 cloves garlic
2 red chillies
5 shallots
1 cm fresh turmeric
Salt and sugar to taste
1 tsp cooking oil
2 kaffir lime leaves - thinly sliced


Wash the fish then set aside, sprinkle with lemon juice and salt, leave for 15 minutes. Rinse and drain.

Grind the marinade except lime leaves.

In a bowl, combine marinade paste with oil and lime leaves.

Rub the fish with the marinade paste and let it sit for at least 1 hour in the refrigerator.

Grill fish over charcoal or an electric grill until well done, baste each side with remaining marinade sauce plus 1 tbsp sweet soy sauce.

Source: Koleksi Sajian Indonesia