1. Rub salt on spareribs. 2. Heat pan till very hot. Add 2 tablespoons of shortening. Fry spareribs till well-browned. Set aside for later use. 3. Using a clean pan, heat 1 tablespoon shortening. Add sugar and caramelize until light brown. Add soya beans. Stir-fry for 1/2 minute. Then put in the fried sparerib and peppercorns. 4. Let the consomme boil on high heat for 10 minutes. Then turn down the heat, let simmer for another 1.5 – 1.75 hours (or until the meat is tender). Discard excess oil from the surface before serving. 5. Serve hot with cruller slices.
1. Fry turmeric in a little oil. Set aside for later. Cook mutton with rest of ingredients and add turmeric. season to taste.
1. Mix flour and baking powder together into a bowl with 12 fl oz of water. Kneed into a smooth dough. Cover bowl and leave dough overnight. 2. Divide dough into 4 equal portions. Roll out thinly on an oiled marble top (or glass cutting board). Spread liberally with butter/oil. Fold and shape into balls. Cover dough with a damp cloth. Set aside for 1/2 hour. 3. Roll out each dough piece into a thin rectangle. Place filling evenly in centre of dough. Pat lightly beaten egg over meat. Wrap dough over meat to form a square. Fry in hot butter/oil till brown on both sides. Serve hot.
Yield: 4 servings
Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of the coocnut milk into a smooth paste. Set aside
Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side.
Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat. Add the laos and lemon grass and simmer for 5 minutes, stirring frequently. Add the fish and greens, cook for 15 minutes basting occasionally. Serve warm.
Serves 4 with rice and other dishes.
– Cutlets (made in to thick disc shapes) are great with rice & curry.
Wash and cut the fish into 15-20 pieces. Place the goraka pieces in a saucepan, add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft). Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated). Drain the goraka pieces and crush into a coarse paste. Mix the paste with the drained water and add to the fish, mix well. Arrange the fish in a shallow pan and pour the liquid over the pices. Wash the mixing bowl with 1 cup water and pour over the fish. Swirl the pan to coat the pieces with the liquid. Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done. For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry
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