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: