Succulent Lamb Kebabs

I apologize for not posting this yesterday evening but its better late than never huh? Anyway this is the dish which went along with the Cucumber Raita I posted earlier and I must say it was just heavenly as it turned out much better than when I prepared it several months ago. I practically couldn't walk after dinner yesterday.

Marinating the lamb is probably the most important part, so let it marinate for at least 4-5 hours and don't be too hasty to just grill it before then. During the grilling process, try to get it done quickly and evenly as this will hold in the moisture and make the meat tender.

Ingredients
1 lb boneless Lamb - wash & cut into cubes
2 small OnionsOnions
- finely chopped
1 inch pc GingerGinger
- chopped
5 cloves of GarlicGarlic
- chopped
1 tsp Red Chili PowderRed Chili Powder

1 tsp Cumin PowderCumin Powder

4 Green ChiliesGreen Chilies

3 cups plain Yoghurt
Salt to taste


Directions
1] Add the chopped onions, green chilies, red chili powder, cumin powder and salt to the yoghurt and mix well.
2] Set aside while you thread the meat cubes into the skewer.
3] Arrange this skewer in a tray and pour the spiced yoghurt mixture over the lamb pieces.
4] Let it marinate for about 4-5 hours.
5] Then roast this in a hot grill until golden brown.
6] Serve hot with pickled onions, mint sauce or raita.

Note: You may add slices of green pepper and onions in between the cubes for extra flavors.



Technorati Tags: recipe, indian food, main dish, lamb kebab

Creamy Healthy Cucumber Raita

I just finished preparing my cucumber raita for tomorrow's dinner. I plan to accompany this with a special dish which I will feature tomorrow if time permits. This creamy dish is best served chilled and for me it goes very well with lamb kebabs or tandoori chicken. I will be refrigerating over night and serve it for dinner tomorrow.


Ingredients
1 cup plain Yoghurt
1/2 cup finely chopped CucumberCucumber

Salt to taste
1 tsp chopped Coriander
1/8 cup Cumin PowderCumin Powder

Salt to taste
Pepper to taste
Red chili Powder to taste


Directions
1] Whisk the yoghurt with little water.
2] Add the cucumber.
3] Season with salt, pepper & cumin powder and mix well.
4] Sprinkle the red chili powder on top


Note: You may use some chopped coriander as garnishing.




Technorati Tags: recipe, indian food, side dish, vegetarian

Homemade Penang Nyonya Sambal Belacan

Just got back home not too long ago and I am so tired. It was a wonderful event though I must say and glad to see some of them whom I rarely kept in touch with doing well. One of my old executives who was in my team is now residing in Hong Kong and getting married end of the year. She was indeed the highlight of the day as she met her husband to be on a flight to Hong Kong and he kept returning to Malaysia (on the pretext of business... lol) to see her. Well the good news is that he turned out to be a very very very wealthy businessman who was married to his business till he met her. So yeah... life is like a box of belacan huh?

Speaking of belacan, my friend called me so early in the morning today and asked me if I could make some homemade Penang Sambal Belacan for the event cause he thought it would go well with his dish. So I quickly went to buy some fresh red chilies at Jusco (nearest option) and made it for him. So today's recipe is a simple but treasured one... hope you guys enjoy it too.


Ingredients
10 fresh Red ChilliesRed Chillies

2 tsp Belacan (Shrimp Paste)
1 tsp Lime Juice


Directions
1. Pound the fresh red chillies.
2. Add in Belacan (shrimp paste) and just continue Pounding to mix.
3. Stir in the Lime Juice and serve.


Note: Notice the word 'Pound'? Cause thats the best way to make it instead of a blender.



Technorati Tags: recipe, nyonya food, sambal belacan, shrimp paste, homemade, penang food

Tender Chicken Satay with Peanut Sauce

My kitchen is in a mess today as I am preparing for a potluck gathering tomorrow at my friend's house. All of us ex-colleagues from our time working with an e-commerce company years ago met up for drinks on Wednesday evening and throw types of food which we wanted to eat during the day. Each of us then pulled out the recipe from the glass and I got Satay. Oh well... thank god I didn't get Chicken Cordon Bleu which I nominated for.. Hahaha!

As I finished preparing and wrapping it all up to be refrigerated, I decided to cook a dozen for an early supper as I couldn't control myself (tak boleh tahan leh). Sadly I grinded the peanut sauce a little too fine as I prefer it to be chunkier but its already all prepared so what the heck... I'll do better the next time for sure.

Ingredients
1 1/2kg Chicken - deboned and cut into bite size pcs
1/2 tsp Cinnamon Powder
10 ShallotsShallots
- diced
1 stalk Lemon GrassLemon Grass

2 tsp Cooking Oil
Bamboo Skewers

Tip: Soak the Bamboo skewers in water overnight to prevent the sticks from burning.


Seasoning Ingredients
1 tsp Cumin SeedsCumin Seeds

1 tsp Coriander SeedsCoriander Seeds

1 inch pc Turmeric
2 tsp Roasted Peanuts
1 tsp Sugar to taste
1/2 tsp Salt to taste

Peanut Sauce Ingredients
300gm Roasted Peanuts - pounded
1 inch pc GalangalGalangal

2 stalks Lemon GrassLemon Grass

1 inch pc GingerGinger

1 Large OnionLarge Onion
- sliced
3 tsp Ground Chilies
1/2 cup Tamarind Juice
Salt and sugar to taste



Directions - Prepare Satay
1] Grind the seasoning ingredients together but not till its too fine.
2] Marinate chicken pieces with seasoning ingredients, shallots, cinnamon powder and cooking oil
3] Thread 5 pieces of chicken on each skewer and place on grill
4] Brush chicken occasionally with oil until cooked and tender
5] Serve hot with peanut sauce, cucumber and onion slices.


Directions - Prepare Peanut Sauce
1] Fry onion slices till fragrant.
2] Add ground ingredients, ground chillies and tamarind juice.
3] Stir well.
4] Add salt and sugar.
5] Add peanuts and stir constantly until sauce is thick.



Technorati Tags: recipe, malay food, satay, chicken, peanut sauce, grilled

Eurasian Tomato Chicken

Today I prepared Eurasian Tomato Chicken, therefore I would like to share a little about Eurasian Food. I am proud to say that the food of the Eurasian community represents the deepest blending of the cultures of Malaysia, including the influences of Malay, British East Indies, Dutch, Portuguese, Indian, Chinese and Nyonya cooking which like the country itself is so diverse and harmonious. The meat loving Eurasians seem to like their food hot and spicy as reflected by the many recipes using chilies and spices.

Nevertheless, today's recipe is definitely more on the mild side and healthier too. We had this dish for dinner earlier with just steamed rice and no other accompanying dishes.


Ingredients
1 medium sized Chicken - cut into big pieces
3 tbsp Chili PowderChili Powder

1 tsp Turmeric PowderTurmeric Powder

1/4 cup Water
2 Medium OnionsMedium Onions
- sliced
5 Star AniseStar Anise

1cm pc CinnamonCinnamon

1cm pc GingerGinger
- minced
1/2 cup Tomato Puree - mixed with 1/4 cup water
Oil
Salt to taste


Directions
1. Mix together the chili powder and turmeric powder with 1/4 cup water to form a paste.
2. Heat a saucepan with oil and fry the onions, star anise, ginger and cinnamon till fragrant.
3. Add in chicken pieces and stir fry until chicken changes color.
4. Add in the tomato puree mixture and bring to the boil.
5. Then reduce heat and cook gently until chicken is tender.
6. Season to taste and dish out to serve.

Note: You can add some fresh tomatoes as garnish.



Technorati Tags: recipe, eurasian food, tomato chicken, chicken