Indonesian Beef Curry (Rendang)

Ingredients & Spices :

1 1/4 liters Coconut milk from 2 old coconuts
1 Turmeric leaf, torn and knotted
5 Kaffir lime leaves
1 stalk Lemon grass, bruised
1–2 pieces Asam Gelugur
10 Red chilies, finely sliced
1 kg Beef, fat and sinew removed, cut into 3 cm cubes
Spices

3 tablespoons Chopped galan­gal
1/2 tablespoon Chopped turmeric
1/2 tablespoon Chopped ginger
200 g Red chilies
4 Shallots
Salt

How to prepare :

Sim­mer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.

Reduce heat.

Add beef and cook until tender.

Stir occa­sionally until the spices dry and turn brown.

Indonesian Beef Curry (Rendang)

Ingredients & Spices :

1 1/4 liters Coconut milk from 2 old coconuts
1 Turmeric leaf, torn and knotted
5 Kaffir lime leaves
1 stalk Lemon grass, bruised
1–2 pieces Asam Gelugur
10 Red chilies, finely sliced
1 kg Beef, fat and sinew removed, cut into 3 cm cubes
Spices

3 tablespoons Chopped galan­gal
1/2 tablespoon Chopped turmeric
1/2 tablespoon Chopped ginger
200 g Red chilies
4 Shallots
Salt

How to prepare :

Sim­mer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.

Reduce heat.

Add beef and cook until tender.

Stir occa­sionally until the spices dry and turn brown.

Baked Chicken

Ingredients & spices :

1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
¼ cup flour
½ tsp paprika
½ tsp white pepper
½ tsp dried thyme, crumbled
1 tsp Kosher salt

How to prepare :

Preheat the oven to 375°F.

Combine the flour, salt, pepper and other seasonings in a shallow dish.

Pat the chicken dry with paper towels.

Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish. In the case of the breasts and thighs, place them in the dish skin-side-up.

Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.

Baked Chicken

Ingredients & spices :

1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
¼ cup flour
½ tsp paprika
½ tsp white pepper
½ tsp dried thyme, crumbled
1 tsp Kosher salt

How to prepare :

Preheat the oven to 375°F.

Combine the flour, salt, pepper and other seasonings in a shallow dish.

Pat the chicken dry with paper towels.

Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish. In the case of the breasts and thighs, place them in the dish skin-side-up.

Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.

ALOO CAPSICUM

Ingredients:

Potatoes ..... 4 small

Capsicums .. 2 small

Tomato ....... 1 sliced

Asafoetida .... a pinch

Cinnamon ... 1 inch piece

Turmeric powder ... 1/4 tsp.

Cumin seeds .......... 1 tsp.

Cumin powder ...... 1 tsp.

Salt ............... to taste

Oil.

Method:

1. Slice the potatoes, rub a little salt and deep fry till done.

2. Slice the capsicums.

3. In a pan heat a little oil and add cumin seeds, cinnamon and asafoetida.

4. Put the sliced capsicums, a little salt and stir fry for a minute. Add the tomato slices and simmer for a minute again.

5. Now put the fried potatoes, turmeric and cumin powders. Mix well.

Serve with puris or rotis.