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Malaysian Recipes. Issue 12
Hello my friends and a very big welcome to my new subscribers. I hope you will enjoy my publications and find some really good and interesting ideas to cook in your kitchens. If you would like to taste the very tasty dishes from Malaysia, you had come to the right place where you can enjoy the food immediately and at anytime you like.
Date : 25 June 2004
Next Issue : 2 July 2004
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SPECIAL OFFER ??“ 20% DISCOUNT plus FREE SHIPPING to all Malaysian Recipes subscribers. Select any items, unlimited quantities in our Gold Plated Jewelry catalogue. Just enter discount code ZNT2P in the shopping cart to enjoy this offer. HURRY, this offer is valid until 31st July 2004. Take this opportunity to order some jewelry for the one you love today.
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I hope you will enjoy this issue and have a wonderful weekend ahead.
Contents:
1. MUTTON KURMA
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MUTTON KURMA
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves 4-6
INGREDIENT
1 kg mutton (cleaned and cut into 5 cm cubes)
180-250 gm ghee
90 gm onions (sliced)
15 gm garlic (sliced)
45 gm coriander, 1 double spoon fennel, 1 tsp cumin (dry fried and pounded)
3 double spoon pepper
Dry-fried & pounded
Coconut (grated white, dry-fried & ground)
900 ml thin coconut milk
Salt to taste
500 g small potatoes (peeled and left whole)
4 cloves
10 cardamoms
1 tsp fenugreek
5 cm cinnamon (3 pcs)
150 ml evaporated milk
150 ml tamarind juice
1 stalk lemon grass (crushed)
2 fragrant lime
600 ml thick coconut milk
GROUND INGREDIENTS
4 candlenuts
5 cm piece ginger
5 cm piece galangal
COOKING INSTRUCTION
1. Heat ghee and fry onions and garlic till crisp. Add ground ingredients. Fry till the oil separates.
2. Add meat and coat well. Reduce heat and cook covered for 5-8 minutes. Mix in pounded ingredients, pepper and ground coconut.
3. When coconut browns and little moisture is left, mix in thin coconut milk and salt to taste. Continue cooking till meat is half-done.
4. Add potatoes and whole dry spices. Bring to the boil, and then add remaining ingredients except thick coconut milk. Reduce heat and simmer till meat and potatoes are done.
5. Stir in thick coconut milk and adjust seasoning. Cook till gravy is very thick. Serve hot with boiled white rice.
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Malaysian Recipes is published by ARRAH, Editor & Contributing Author. Weekly Friday, 10:00 PM, GMT.
You can send your feedback to malaysianrecipes@thefinestezine.com .
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