Ingredients:
1 tbsp oil
1 onion, chopped
1 clove garlic, crushed
1 kg sweet potatoes, chopped
1 x 42 g packet beef curry mix
1 litre beef stock (made from 1 stock cube)
1 cup water
Pappadums to serve
Yoghurt and chopped fresh herbs to garnish
1. Heat oil in a pan. Add onion and garlic. Cook, stirring, until onion is soft, about 1 min.
2. Add sweet potatoes and curry mix. Stir for 30 secs.
3. Add stock and water and bring to a boil. Simmer covered, for 20 mins or until sweet potato is soft.
4. Blend the mixture in batches until smooth. Return to the pan. Stir over a high fire until hot.
5. Serve the soup with ready-made pappadums. Garnish with a swirl of yoghurt and fresh herbs.
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.
Ingredients:
500 g (1 lb) brisket
120 g (4 oz) shrimps
6 shallots
3 cloves garlic
1/2 tsp ground ginger
A pinch of chilli powder
1/2 tsp turmeric
2 tsp lemon juice
2 tbs vegetable oil
Salt
Fried onion, seledri (flat-leaved parsley), and wedges of lemon (optional) for garnishing
Boil the brisket with a little salt for 1 hour. Chop the shrimps and shallots and garlic, and mince them finely.
Cut the meat into small cubes, and save the stock for use later. Saute the minced shrimps and shallots in 2 tablespoonfuls of oil for 1 minute, and add to them the meat and half a cup of the stock. Put in ginger, chilli powder, turmeric and salt, cover, and simmer for 10 minutes. Then put the meat into another saucepan and strain the liquid over it, throwing away the solids that are left in the strainer. Add two more cups of stock and go on cooking for 20 minutes more. Then add 2 teaspoonfuls of lemon juice.
Serve hot as a soup; garnish with fried onions and chopped seledri, and with wedges of lemon if desired.
Roast or boiled beef, sliced thin, may be used. This is a splendid way of cooking leftovers from Sunday joint, or you can use meat from the cooked meat counter of your supermarket.
If you want to make Semur from uncooked meat, however, use fillet steak or topside; this makes it into much more of a party dish.
You can, of course, make Semur in very small quantities, but these ingredients will serve four people, with vegetables and rice.
Ingredients:
500 g (1 lb) roast or boiled beef, slice thin
2 shallots
1 clove garlic
2 tbs dark soya sauce
2 tbs clarified butter
2 hard-boiled eggs
1 large potato
1 large tomato
4 spring onions
White or black pepper
A pinch of gated nutmeg
Slice the shallots and crush the garlic. Peel the potato and slice it very thin. Peel and chop the tomato. Fry the shallots and garlic in the butter until lightly browned. Add the meat and potato slice, and saute for 1 minute. Add the chopped tomato, the soya sauce, pepper and nutmeg. Mix well, cover, and cook halves. Cook for another 5 minutes.
Put in the chopped spring onions just before serving, and garnish with fried onions.
(more…)
Ingredients:
500 g (1 lb) topside or silverside
100 g (3 or 4 oz) mange-tout or sugar peas
50 g (2 oz) fresh pete, or pete asin (optional)
3 ripe tomatoes
5 shallots, or 1 large onion
3 cloves garlic
4 kemiri (candlenuts)
2 tsp chilli powder
1 tsp paprika
1 slice terasi
1 tsp ground ginger
1 tsp ground coriander
a pinch of ground laos (galingale)
a pinch of powdered lemon grass
1 tsp brown sugar (optional)
2 Kaffir lime leaves, or bay-leaves
Salt
1 cup water
1 cup thick santen (coconut milk)
Vegetable oil
Cut the beef into small cubes. Top and tail the mange-tout or sugar peas, and cut the pete beans in two. Peel, seed and chop the tomatoes. Pound the kemiri, onion, garlic and terasi in a cobek or mortar until they become a smooth paste. (You can also make this paste in a food processor, using the meat-mincing blade, but do not put terasi in the machine; crush the terasi into the paste with a spoon afterwards).
(more…)
Ingredients:
2 chicken breasts
500 g (1 lb)-brisket or silverside
1 slice terasi
2 shallots
1 red chilli or a pinch of chilli powder
6 cabbage leaves or a small cabbage heart
3 cloves garlic
A pinch of ground laos (galingale)
2 tbs dark soya sauce
A pice of tamarind about the size of a walnut
2 cups stock
Salt and pepper
Boil the beef, seasoned with a little salt and pepper, for 3/4 hour. Add the chicken breasts and continue boiling for 20-30 minutes more. Let the meat cool; keep the stock.
(more…)
Ingredients:
5 bottle gourds (petola) or small vegetable marrows
120 (4 oz) prawns, shelled
250 (1/2 lb) minced beef, or chicken-preferably breasts
5 shallots or 1 onion
2 green chillis or 1/2 tsp chilli powder
4 eggs
1 tbs vegetable oil
Salt and pepper
Thinly peel the petola or marrows, cut them in half lengthwise and discard the seeds from the centre of each. Leave them in cold salted water whlie you prepare the stuffing.
Chop the prawns and mix them with the minced beef or chicken. Peel and slice the shallots finely. seed the chillis and cut them into thin rounds. Separate the white of 1 egg and keep it on one side; beat all the rest of the eggs, season with salt and pepper, and make into several thin omelettes. Leaves these to cool.
(more…)
500 g (1 lb 2 oz) beef, silverside or topside
Salt
3 red chillis (optional)
3 cloves garlic
1 tsp ground coriander
1 slice, or a pinch of ground, laos (galingale)
a little tamarind
1 tsp brown sugar
1 cup thick santen (coconut milk) made from half a coconut or from 180 g (6 oz) desiccated coconut
Vegetable oil, for frying
Boil the beef, with a littlesalt, for 2 hours. At the end, there should be only about 2 cupfuls of stock left with the beef in the saucepan.
Seed and slice the chillis (but reduce or omit these if you do not want the dish to be hot). Crush the garlic. (more…)
Ingredients:
