1 can chopped tomatoes in their sauce
1/4 onion, minced
A bunch of fresh coriander, chopped
Jalapenos or other pickled chilli as much as you like, chopped
Lemon juice as you like
Salt to taste

DIRECTIONS

Mix all the ingredients in a bowl and taste for salt. Best eaten if made in advance and refridgerated until needed.

650 gms medium lean ground beef
1/4 large onion, minced
3 cloves garlic, minced
1 beef cube
1 tsp cayenne or chilli powder
2 tsp paprika powder
2 tsp cumin powder
1 1/2 tsp coriander powder
1 heaped tablespoon fried tomato paste or tomato puree
1 tablespoon Canola oil
Salt to taste

DIRECTIONS

Heat Canola oil in a non-stick pan then fry the ground beef. Continuously turn them over using two spoons so that they don’t form lumps of meat. Keep frying until all the liquid is gone then add the minced onion and garlic. Fry on medium heat until fragrant then add the beef cube, paprika powder, cayenne or chilli powder, cumin powder and coriander powder. Mix well and taste for salt.

Add the fried tomato paste or tomato puree and heat through.

Serve with romaine boats and fresh salsa.

One pack long beans cut into 3” long pieces
1/4 large onion, minced
6-7 garlic, minced
Thumb-sized ginger, minced
3 tbsp chilli paste
3 tbsp water
2 tbsp thick soya sauce
1 tbsp Canola oil

DIRECTIONS

Boil some water and black the cut long beans. It should take no more than 5 minutes. Drain.

Heat the oil in a wok then fry the onions and garlic on medium heat. Add the ginger and lower the heat to let it sweat. When onions are transparent, add the chilli paste and fry a while. Add the water, mix well then add the soya sauce and salt to taste.

Add the blanched beans, mix well then remove from heat. Serve with rice or as a side dish with any meal.

I knew I wanted to marinade quartered chicken pieces and grill them so I was very patient as I did my search. I didn’t have much time if I was going to make this for dinner.

This recipe from Kimba’s Kitchen was perfect. My chicken pieces were already defrosted and drained so I had enough time to marinade it for around 2 hours. The result was amazing – the chicken was crisp on the outside and succulent and tasty on the inside, not dry at all. Next time though, I will marinade it overnight and it should be much more sumptuous!

INGREDIENTS
1 kg whole chicken cut into quarters, with skin and bone
3 tsp minced garlic
2 tsp grated ginger
2 tsp chilli flakes
2 tbsp dried parsley
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
Salt to taste
1 tbsp Nando’s Hot Peri Peri Sauce (optional, for that extra “kick”)
Spray Canola

I also added 1 tbsp of the amazing Lea & Perrins’s garlic sauce.

DIRECTIONS
To make the marinade, combine the garlic, ginger, chilli flakes, parsley, olive oil and lemon juice. Stir to mix thoroughly. Add salt and taste.

Dry the chicken pieces using a couple of sheets of kitchen paper and place in a bowl. Prick them with a fork all over. Add the marinade and rub onto the chicken pieces generously. Cover the bowl and seal with glad wrap. Leave to marinate in the fridge for at least 2 hours, preferably overnight.

When the chicken is ready to be cooked, preheat oven to 200C or 180C fan forced. Spray the surface of a baking dish with spray cooking oil, place the chicken pieces onto the baking dish, and lightly brush the surface of the chicken skin with Nando’s Hot Peri Peri Sauce if desired. Spray the surface of the chicken skin lightly with the spray cooking oil.

Place baking dish into the oven and cook for approx. 35-40 minutes. The chicken is done when a metal prick inserted reveals clear liquid. If desired to get a more crispy skin, place under a the grill for around 5 minutes.

Serve hot with chips and salad, grilled or steamed vegetables or a rice pilaf.

I serve my chicken curry with anything – steaming hot white rice, roti canai (paratha) or roti jala (“lacey pancakes”). I love it as an everyday meal, during Eid or other special occasions when I have a gathering.

INGREDIENTS
Serves 6 – 8 

2 kg chicken, cut into pieces (we like it skin off)
1 medium-sized onion (140 gms)
6 cloves garlic
5 cm fresh ginger
3 tbsp curry powder
2 tsp chilli powder (optional)
2 – 3 large potatoes
1 piece tamarind
Thick “santan” (coconut milk) made with 45 gms coconut powder and 1 1/2 cups water
Thin “santan” made with 45 gms coconut powder and 2 1/4 cups water
1 tsp salt

5 cardamom
2 pieces cinnamon approx 2” long
2 star anise
6 cloves
2 sprigs curry leaves
Vegetable oil

DIRECTIONS

Wash the chicken and drain. Peel the potato and cut into 4 cm chunks. Soak in water.

Cube the onion and garlic and slice the ginger then use a blender to blend them. Add a tablespoon of water if necessary. Add the curry powder and chilli powder to the blended ingredients and mix well into a thick paste. Prepare the thin and thick “santan” and put aside.

Heat enough oil to cover the bottom of a non-stick pot and fry the dry spices and curry leaves. When fragrant add the curry powder and blended ingredients and mix well. Add a little water and mix as its frying.

When most of the liquid is gone, add one third of the thin santan and the chicken. Stir well to make sure the chicken pieces are well-coated with the curry mixture and let this cook till aromatic and “oily”. Add the rest of the thin santan, mix well and bring to the boil on medium heat. Lower the heat, add the salt and let it simmer till the chicken is tender.

In a separate pot, boil the potatoes until tender, drain and put it aside.

When chicken is tender, add the thick santan and tamarind and bring to the boil, then remove from heat. The curry should “pecah minyak” i.e. have a coating of oil on top – see photo above.

* This is where I use my little trick: instead of boiling on the hob, I transfer to a pyrex dish, cover and cook in microwave at high for 4 mins to get a perfect finish.

Add the cooked potatoes and let the curry stand for at least 15 minutes before serving. The longer the better.

I serve my chicken curry with anything – steaming hot white rice, roti canai (paratha) or roti jala (“lacey pancakes”). I love it as an everyday meal, during Eid or other special occasions when I have a gathering.

INGREDIENTS
Serves 2 – 3 

1 kg chicken, cut into pieces (we like it skin off)
1/2 medium-sized onion (70 gms)
3 cloves garlic
2 1/2 cm (1”) fresh ginger
1 1/2 tbsp curry powder
1 tsp chilli powder (optional)
1 large potato
1 piece tamarind
Thick “santan” (coconut milk) made with 25 gms coconut powder and 3/4 cup water
Thin “santan” made with 25 gms coconut powder and 1 1/4 cup water
1/2 tsp salt

3 cardamom
1 piece cinnamon approx 2” long
1 star anise
3 cloves
1 sprig curry leaves
Vegetable oil

DIRECTIONS

Wash the chicken and drain. Peel the potato and cut into 4 cm chunks. Soak in water.

Cube the onion and garlic and slice the ginger then use a blender to blend them. Add a tablespoon of water if necessary. Add the curry powder and chilli powder to the blended ingredients and mix well into a thick paste. Prepare the thin and thick “santan” and put aside.

Heat enough oil to cover the bottom of a non-stick pot and fry the dry spices and curry leaves. When fragrant add the curry powder and blended ingredients and mix well. Add a little water and mix as its frying.

When most of the liquid is gone, add one third of the thin santan and the chicken. Stir well to make sure the chicken pieces are well-coated with the curry mixture and let this cook till aromatic and “oily”. Add the rest of the thin santan, mix well and bring to the boil on medium heat. Lower the heat, add the salt and let it simmer till the chicken is tender.

In a separate pot, boil the potatoes until tender, drain and put it aside.

When chicken is tender, add the thick santan and tamarind and bring to the boil, then remove from heat. The curry should “pecah minyak” i.e. have a coating of oil on top – see photo above.

* This is where I use my little trick: instead of boiling on the hob, I transfer to a pyrex dish, cover and cook in microwave at high for 4 mins to get a perfect finish.

Add the cooked potatoes and let the curry stand for at least 15 minutes before serving. The longer the better.

INGREDIENTS

150 gms chickpeas, soaked overnight
1 vegetable cube

1 eggplant (approx 200 gms)
1 green pepper (100 gms)
1 tomato (approx 120 gms)
1/2 onion (approx 100 gms)
4 cloves garlic
1 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp cinnamon powder
2 guindillas
2 tsp tomato paste
1 tbsp olive oil

DIRECTIONS

Boil the chickpeas in a pressure cooker with 1 litre of water for 20 – 25 minutes until soft.

Cube all the vegetables and mince the garlic.

In a wok or frying pan, heat the olive oil and sauté the onions and garlic. Add the guindilla and continue frying on medium heat. Throw in the green pepper, aubergine and tomatoes and mix well.

Season with the spices and add salt to taste. Add the tomato paste, mix well then add the chickpeas. Save the liquid and add as needed until it is the thickness you like.

Serve hot. If not on the South Beach Diet, serve with couscous!

So one day in 2009, I followed her around her wet kitchen, watched her, weighed and measured everything, took pictures and took notes! And this post is the result.

After recipising it, I tried cooking it on my own at the apartment and the result was…..THIS…fish curry that looked and tasted exactly like Mummy’s!

INGREDIENTS

2 – 3 slices of “ikan tenggiri” or king fish
2 tomatoes, quartered
2 – 3 ladies’ fingers, each cut into two
3 – 4 fresh “belimbing”, if available
1 strip of fresh curry leaves or a handful of dried leaves as substitute
25 gms curry powder (Babas curry powder is great!)
25 gms of “santan” powder (coconut milk powder, “Santan” brand or other)
Golf ball size “asam jawa” (tamarind pulp)

This is how to prepare the curry in pictures:

Serve hot with white rice!

INGREDIENTS

150 gms dry red beans or pinto beans – soaked in water overnight
2 tbsp olive oil
1 medium sized onion, chopped finely
2 cloves garlic, minced
2 tsp ground cumin
1/4 tsp cayenne powder or chilli powder
1 tbsp paprika
1 tbsp tomato purée
1/2 tsp dried oregano
4 oz can chopped tomatoes
2 vegetable cubes
1 litre water

DIRECTIONS

Drain the beans and boil in 1 litre of water, 2 vegetable cubes and a bay leaf in a pressure cooker for 15 – 20 mins.

Heat the oil in a large pan and add the onions and garlic. Cook for 4 – 5 minutes until soft. Add the cumin, cayenne and paprika and cook for one minute on a low fire. Stir frequently.

Add the tomato puree and cook for a few seconds, then add in the oregano. Add chopped tomatoes and cook slowly for 15 – 20 mins.

When the beans are cooked, add the sauce to the beans and cook through for 5 minutes.

Serve hot with bread or eat on its own.

– Posted using BlogPress from my iPad

INGREDIENTS

250 gms fresh button mushrooms

1 whole garlic

5 – 6 guindilla (dried little Spanish peppers)

3 tbsp extra virgin olive oil

1 capful sherry vinegar

Salt to taste

DIRECTIONS

Wash the mushrooms and cut into quarters. If they are larger, cut into 6 pieces each.  Peel the garlic cloves and chop coarsely.

Heat the olive oil in a heavy non-stick pan and sauté the chopped garlic. Crush the guindilla and add to the garlic. Fry for a short while on medium heat until fragrant.

Add the mushrooms and salt to taste and fry slowly, turning it regularly, until the mushrooms have shrunk and lost part of its liquid. Add the sherry vinegar and continue cooking until all the water has dried.

Serve hot.