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Saturday, March 26, 2016

Creamy Mutton Perattal






1/4 cup oil
180gm mutton fillet
l/4 cup onions finely chopped
l tsp salt
4 green cardamoms
2 tbsp cooking cream
3 cloves
2 tsp red chilly powder or coarsely powdered chilli powder
l/4 piece of nutmeg, pounded into powder
3 tsp mutton curry powder
1 piece of mace
1/2  tsp rose water
l small stick of cinnamon
a few strands of saffron soaked in cooking cream
l tsp ginger / garlic paste
1 small anise
1/4 tsp pepper powder
1 sprig curry leaf


Marinate the mutton with chilli powder and mutton curry powder.
Heat the oil and fry the onions till they are light golden in colour. 
Add in curry leaf and ginger garlic paste.
Saute slightly then add in marinated mutton and stir fry slightly. Add in powdered nutmeg, cardamom, cinnamon , maze and a bit of salt.
 Fry till the meat is light brown. Add in one cup of water.Stir and leave to cook for about 30mins.Close with lid.
Sprinkle the rose water and saffron cream on it and let it simmer for approximately 5-10 minutes till the oil floats on top. Sprinkle with pounded pepper and anise powder and stir to combine. Dish out and serve.




Friday, February 12, 2016

Tom Yum Fried Rice

This is a simple to make tom yum fried rice. This recipe do not use ready made tom yum paste but home made. The paste can be kept refrigerated for about 1 week.







Ingredients 
4 bowls of cooked white rice
100gm thinly sliced chicken 
1 carrot ( grated or cut into cubes)
100gm prawns (cleaned but leave tail intact)
100gm cauliflower florets
3 lemon grass- sliced diagonally , the white part only
6 bird eye chillies - leave whole /cili padi
4 calamansi lime leaves (daun limau purut)
2 eggs (beaten ) - optional
salt to taste

Tom Yum Paste

10 dried red chillies, break into small parts and soaked in hot water for 20mins. 
2 nips garlic
3 rose shallots
1 tsp dried prawns/udang kering (optional) -soak in water for 15mins and drain
1 1/2  tsp fish sauce 

Prepare the tom yum paste first. Blend everything together into a paste. Heat about 1/2 oil 
Saute the ingredient until fully cooked. Dish out and use as required.


For the fried rice :

Heat 2 tbsp oil. Add in chicken, cauliflower and carrot. Saute until change colour, in between add in prawns. Stir for a minute  and then add in rice. Stir fry the rice with the ingredients. If using eggs, push the rice to a side , add 1 tbsp oil , and pour in the beaten egg. Stir a bit then mix into the rice mixture.  Add in the tom yum paste as required. Add a few drops of fish sauce if required. Throw in the bird eye chillies, lemon grass and lime leaves. Adjust seasoning. Add a bit of sugar if required. 
Dish out and serve. You can make a egg omelette separately and serve instead of adding it to the dish. In Melaka, the egg is served separately with the rice.


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