Ingredients:
2 tbsp vegetable oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
450 g lean rump or sirloin steaks, trimmed and cut into 2 cm cubes
3 tbsp curry paste
450 ml beef stock
4 medium oranges
2 tsp cornflour
Salt
Ground black pepper
Method:
Heat the vegetable oil in a large saucepan and gently fry the onion, garlic and beef, stirring, for five minutes until beef is browned oil over.
Blend together the curry paste and stock, then add to beef mixture in pan. Bring to the boil, then cover and simmer for one hour, or until tender.
Meanwhile, grate rind and extract juice from two oranges. Peel the two remaining oranges, removing as much pith as possible. Slice between the skin and flesh of each segment and remove flesh.
Blend the cornflour with a little of the orange juice. At the end of the beef cooking time, stir in the orange rind, juice and the cornflour mixture, then bring the hot pot to the boil and simmer for five thickened.
Season to taste, then stir in orange segments. Serve with boiled rice garnished with coriander. You can add pappadums and yoghurt if you like.
1 small boiling chicken, cut up into serving pieces
4 cups thick santen (coconut milk)
6 shallots, or 1 onion
3 cloves garlic
3 kemiri (candlenuts)
1 tsp ground ginger
1 tsp chili powder
1/2 tsp laos (galingale)
1 salam leaf or bay-leaf
1 tsp turmeric
Salt
Pound the shallots, garlic and kemiri into a paste (or, if you are using onion, slice the onion vey finely). Mix all the ingredients with then santen, adding the pieces of chicken last. Simmer until the sauce is thick; this will take 1-2 hours. Taste, to make sure there is sufficient salt. Serve hot.
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700 g (1.5 lb, cleaned weight) fish-see above
6 shallots or 1 large onion
2 cloves garlic
2 tsp ground coriander
1 tsp ground ginger
1/2 tsp powdered, or 1 blade fresh, lemon grass
1 tsp chilli powder
1 salam leaf or bay-leaf
1/2 tsp turmeric
1/2 cup tamarind water
1 cup of thick santen (coconut milk)
2 tbs vegetable oil
Salt
Sliced cucumber
Mint
Whatever fish is used, it can be cut into small cubes or slice before frying. Heat a little a heavy frying-pan, and carefully brown the fish in it.
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This is a liquid lamb stew-or you can think of it as a very meaty soup. Do not use flour to thicken the sauce; if you want it thciker, use thick santen or less water.
The best way to eat gule is to put some boiled rice in a soup-plate, ladle the gule over it, and eat it with a spoon. This is really a main course, and very satisfying for a small lunch party or family supper; but a moderate helping of it makes a good first course, to be followed perhaps by fish.
If you serve gule as a main course, these ingredienta will be enough for six people:
1 kg (2 lb) lamb, leg or shoulder
1 onion or 4 shallots
2 cloves garlic
4 kemiri (candlenuts)
1/3 tsp chilli powder
1/3 tsp white pepper
1/23 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp ground laos (galingale)
1/2 tsp turmeric
1/3 tsp powdered, or 1 stick fresh lemon grass
1 tbs vegetable oil
1 tsp brown sugar
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Labu is a general name for plants of teh squash family, including pumpkins and musk melons. Pucuk here means the young shoots of the plant. In any case, you can use either the shoots alone or shoots with fruit.
1 chayote, or 6 small courgettes
1/2 kg 91 lb) young shoots of the plant
2 shallots
1 clove garlic (optional)
1 green chilli
A pinch of laos (galingale)
1 salam leaf or bay-leaf
1 cup water or stock
2 cup thick santen (coconut milk)
Salt
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3 pairs of sheep brains
10 daun mangkok or about 180 g (6 oz) young leaves of curly kale
3 kemiri (candlenuts)
4 sharllots
4 cloves garlic
1 tsp sambal ulek
1 tsp ground ginger
1/2 tsp turmeric
3 asam kandis or 3 slices asam gelugur
2.5 cups thick santen (coconut milk)
Salt
1 salam leaf or bay-leaf
Wash the brains several times in cold salted water and boil them for 5 minutes. Wash the daun mangkok or curly kale, and shred it finely. Pound the shallots, kemiri and garlic in a cobek or mortar until they become a smooth paste. Add the sambal ulek and the other ground ingredients, and mix well. (more…)
400-450 g (14 oz - 1 lb) nangka (jackfruit)
Salt
250 g (8 oz) brisket or good stewing steak
2 cups water
500 ml (1 pint) thick santen (coconut milk)
4 kemiri (candlenuts)
3 tbs desiccated coconut
2 onions
1.5 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground laos (galingale)
2 tsp Sambal Ulek (crushed chillis)
1 daun kunyit (turmeric leaf)
2 Kaffir lime leaves or a bay-leaf
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1 leg or shoulder of lamb
7 tbs freshly grated coconut or desiccated seed
5 kemiri (candlenuts)
2 aubergines (optional)
8 shallots, or 2 large onion
4 cloves garlic
5 red chillis or 2 tsp chilli powder
4 cloves
Pinch of grated nutmeg
1 tsp turmeric
1 stick cinnamon
4 cardamoms
1/2 tsp ground cumin
Pinch of powdered lemon grass
3 Kaffir lime leaves or bay-leaves
500 ml (1 pint) thin santen (coconut milk)
250 ml (1/2 pint) thick santen (coconut milk)
Salt
2 tbs tamarind water
3 tbs oil
Cut the leg or shoulder of lamb, with the bone, into 4 or 5 pieces (ask the butcher to do this for you if necessary).
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Ingredients:
