Butter Chicken (Thermomix)

Ingredients

Cauliflower ‘Rice’
800g cauliflower, (cut into small florets)

Butter Chicken
4 garlic cloves
3cm fresh ginger, peeled
1 long red chilli, deseeded and halved
1 brown onion, halved
100g ghee or coconut oil
½ tsp ground cinnamon
2 tsp ground paprika
3 tsp garam masala
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
500g coconut cream
3 Tbsp lemon juice
200g tomato paste
3 tsp sea salt
1 kg chicken thigh fillets, cut into 3-5cm pieces (or up to 1.3kg for TM5 or stovetop)

Thermomix Method

1. Place cauliflower florets into TM bowl, and chop 10 sec/speed 5, or until ‘rice’ sized pieces. Place into Varoma dish, poking a hole in the centre to let the steam through. Set aside. Wash and dry TM bowl.
2. Place garlic, ginger, and chilli into TM bowl and chop 3 sec/speed 7.
3. Add onion and chop 2 sec/speed 5. Scrape down sides with spatula.
4. Add ghee or coconut oil, cinnamon, paprika, garam masala, cardamom, coriander, cumin, and turmeric, and cook 5 min/100/speed soft. Loosen mixture from sides and base of bowl with spatula.
5. Add coconut cream, lemon juice, tomato paste, salt and chicken to TM bowl. Place Varoma dish into position, and cook 25 min/Varoma/reverse/speed soft. Cauliflower rice will steam above, as butter chicken cooks below. Check cauliflower is cooked - if not, add another 5 mins/Varoma/reverse/speed soft.
6. Place cauliflower rice into a serving dish, and butter chicken into a separate dish.
7. Serve butter chicken and cauliflower rice with steamed vegetables or a salad.

Stovetop Method

1. Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
2. Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
3. Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.
4. While chicken cooks, fry cauliflower rice in a frying pan with some ghee or coconut oil, for 15 mins or until soft.

Notes

• Vegetarian Version: Replace chicken with vegetables such as sweet potato, pumpkin, cauliflower and peas and cook for 20 mins in sauce, or until done. Can add chick peas also if you like.
• Freezes well. Store for up to 4 months in the freezer.

Chicken Vindaloo

Ingredients 

20 Red dried Kashmiri Chillies 

1 inch stick of cinnamon 

6 cloves 

1 tsp cumin seeds 

1/4 tsp black mustard seeds 

10 peppercorns 

1/2 tsp turmeric 

6 cloves garlic 

1 inch stick of ginger 

1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar 

1 kg 2.2 pounds bone in Chicken thigh meat 

1 cup ground Onion 

1 cup pureed Tomato 

8 oz Water 

Instructions 

1. Add the masala to the Chicken and this needs to be marinated and left in the fridge for 24 hours. 
2. Puree one cup of red onion. 
3. Heat some oil and saute the onion paste and cook this for a few minutes to cook off all the raw onion taste. 
4. Add the chicken and and all the red masala marinade. 
5. Give it a really good stir, cover and allow to cook. 
6. Add the tomato puree and the water. 
7. Add salt to taste, cover and cook on low for 30 – 40 minutes till the chicken is done. 
8. Add more water as the gravy starts to thicken if required.

Asam Pedas (Thermomix)

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

30g tamarind paste
80g ladies' fingers (approx. 7 ladies' fingers)
30g dried chillies, deseeded, soaked to soften
550g water
1 tsp salt, adjust to taste
120 g shallots
1 tsp sugar
4 garlic cloves
700g red snapper (1 whole fish), cut into slices (2 cm)
2g fresh ginger
10g fresh turmeric
20g shrimp paste
80g cooking oil

𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧

1. Place a bowl onto mixing bowl lid, weigh in tamarind paste and 500g water. Mix, deseed and set aside. Place dried chillies, shallots, garlic cloves, ginger, turmeric, shrimp paste, cooking oil and 50g water into mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 8 min/120°C/Speed 1.
3. Add reserved tamarind-water mixture, set Varoma dish into position, weigh in ladies' fingers. Close Varoma lid and steam 5 min/Varoma/Speed 1. Set Varoma aside.
4. Add salt, sugar, red snapper and steamed ladies' fingers, cook 2 min/Varoma/Reverse/Stirring Speed. Let it stand for 2 minutes before serving.

Chicken Curry (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h
Serving size : 5 portions

Ingredients
750 g whole chicken legs (approx. 3 whole chicken legs), with skin and bone, cut in pieces (3-4 cm)
20 g curry powder
2 tsp salt
15 - 20 dried chillies, deseeded and soaked to soften, cut in 5 cm length
3 garlic cloves
100 g shallots (approx. 10 shallots)
5 candlenuts (buah keras)
10 g fresh turmeric, peeled
10 g fresh galangal (lengkuas), peeled
60 g vegetable oil
120 g water
15 fresh curry leaves
2 stalks fresh lemongrass, white part only, cut in 5 cm length and smashed
300 g potatoes (approx. 2 potatoes), cut in small wedges
200 - 240 g coconut milk
1 tsp sugar

Preparation

1. Place a large bowl on mixing bowl lid, weigh in chicken and curry powder. Add salt to the bowl and mix. Marinate in a cool place or refrigerated for at least 30 minutes.
2. Place dried chillies, garlic cloves, shallots, candlenuts, turmeric, galangal, vegetable oil and 20 g water in mixing bowl, grind 20 sec/speed 10 to get a smooth paste. Scrape down sides of mixing bowl with spatula.
3. Add curry leaves and lemongrass, sauté 8 min/120°C/speed 1.
4. Add reserved marinated chicken, potatoes and 100 g water, cook 12 min/120°C/Reverse Spin/speed (Ladle Stir).
5. Add coconut milk and sugar, cook 2 min/Varoma/Reverse Spin/speed (Ladle Stir). Serve hot.

Hints & Tips
Serve hot with steamed rice.
If you can’t find coconut milk, replace with plain yogurt, adjusting amount to taste.
For more curry gravy, add 200 ml coconut milk in step 5.

Thai Red Curry Paste (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 10 min
Serving size : 1 Complete recipe

Ingredients
5 dried red chillies, deseeded if preferred
water, to cover
5 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
4 cm piece fresh ginger, peeled
10 garlic cloves
3 fresh Kaffir lime leaves
5 sprigs fresh coriander (roots, stalks and leaves)
2 eschalots
3 stalks lemongrass, white part only, cut into pieces (3 cm)
1 tsp ground black pepper
2 tsp salt
2 tsp ground coriander
20 g peanut oil
70 g fish sauce

Preparation

1. Clean and rinse sealable storage jars and lids in very hot water, and leave to dry.
2. Place dried chillies into a bowl, cover with water and set aside to soften for 10 minutes. Using simmering basket, drain chillies. 
3. Place all ingredients into mixing bowl and chop 10 sec/speed 9. Scrape down sides of mixing bowl with spatula. 
4. If needed, repeat chopping 10 sec/speed 9 to create a paste consistency. Transfer into sterilised sealable storage jars and place into refrigerator until ready to use (see Tips).

Hints & Tips
You can store curry paste in the refrigerator for up to 10 days, or freeze in ice cube trays and store in the freezer for up to 1 month.

Thai Green Curry Chicken (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 30 min
Serving size : 5 portions

Ingredients
20 g cooking oil
150 g fresh coriander, roots and stems included
1 stalk fresh lemongrass, white part only
3 - 6 bird's eye chillies (chilli padi), adjust to taste
20 g shallots
10 g garlic cloves
5 g fresh galangal (lengkuas)
½ tsp ground cumin
½ tsp ground coriander
½ tsp white pepper powder
2 tsp sugar
1 tsp shrimp paste (belacan)
200 g coconut milk (room temperature)
50 g fish sauce
20 g lime juice
150 g long beans, cut in 2 cm length
200 g zucchini, cut in cubes
500 g chicken thighs, boneless and skinless, cut in strips (2 cm)
10 g fresh green peppercorns (optional)
6 kaffir lime leaves, vein removed
30 g Thai basil leaves, chopped
150 g water
80 g green capsicum, cut in pieces
100 g cherry tomatoes, halved

Preparation

1. Place cooking oil, coriander, lemongrass, bird's eye chillies, shallots, garlic cloves, galangal, ground cumin, ground coriander, white pepper powder, sugar, shrimp paste, 50 g coconut milk, fish sauce and lime juice in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 6 min/120°C/speed (Ladle Stir).
3. Add long beans, zucchini, chicken strips, green peppercorns, kaffir lime leaves, basil leaves, water and 150 g coconut milk, cook 10 min/100°C/Reverse Spin/speed (Ladle Stir).
4. Add capsicum and cherry tomatoes, cook 1 min/Varoma/Reverse Spin/speed (Ladle Stir). Serve hot.

Hints & Tips
If you can't find fresh coriander, replace with 150 g Chinese celery or fresh green chillies in step 1.
You can replace zucchini with brinjals, prolong time to 15 minutes in step 3.

Thai Green Curry Paste (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 10 min

Ingredients
6 fresh long green chillies, trimmed, deseeded if preferred and cut into halves
4 spring onions/shallots, trimmed and cut into pieces
3 sprigs fresh coriander, leaves only
2 stalks fresh lemongrass, white part only, cut into pieces (3 cm)
3 fresh Kaffir lime leaves
½ - 1 tsp shrimp paste, to taste (see Tips)
1 tsp ground cumin
2 tsp ground coriander
2 garlic cloves
2 - 4 tsp fish sauce, to taste
20 g peanut oil, plus extra if needed

Preparation

1. Clean and rinse sealable storage jars and lids in very hot water, and leave to dry.
2. Place all ingredients into mixing bowl and blend 30 sec/speed 9.
3. Scrape down sides of mixing bowl with spatula and blend for a further 30 sec/speed 9. If paste is too dry, add a little extra oil and stir to combine. Transfer into sterilised sealable storage jars and place into refrigerator until ready to use (see Tips).

Hints & Tips
You can store curry paste in the refrigerator for up to 10 days, or freeze in ice cube trays and store in the freezer for up to 1 month.

Lentil (Dahl) Curry (Thermomix)

Difficulty : easy

Preparation time : 20 min
Total time : 30 min
Serving size : 6 portions

Ingredients
200 g dried red lentils
500 g water
1 tsp fine sea salt
1 tsp ground turmeric
1 pandan leaf, tied in a knot
60 g coconut cream
60 g oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
1 red onion, quartered
1 garlic clove
2 bird's eye chillies, fresh, deseeded if preferred
3 fresh curry leaves
1 tomato, diced (1 cm)

Preparation

1. Place simmering basket on mixing bowl lid and weigh in lentils. Rinse lentils until water runs clear.
2. Place rinsed lentils, water, salt, turmeric and pandan leaf in mixing bowl then cook 12 min/100°C/Reverse Spin/speed (Stir Ladle).
3. Add coconut cream and heat 3 min/80°C/Reverse Spin/speed (Stir Ladle). Transfer to a bowl and cover to keep warm. Clean mixing bowl.
4. Place oil in mixing bowl and heat 1 min/Varoma/speed 1.
5. Remove measuring cup and heat again 1 min/Varoma/speed 1, while adding mustard, cumin and fenugreek seeds through hole in mixing bowl lid.
6. Add onion, garlic and chillies then chop 4 sec/speed 4. Scrape down sides of mixing bowl with spatula.
7. Add curry leaves and sauté 2 min/Varoma/Reverse Spin/speed 2.
8. Add tomato and cook 2 min/Varoma/Reverse Spin/speed 2. Pour mixture over cooked dahl and stir to combine. Serve warm.

Itik Salai Masak Lemak Cili Api

Ingredients:

1 genggam kecil asam jawa (untuk basuh itik salai)
3/4 ekor itik salai (lebih kurang 700 gram)
2 keping asam gelugur
3 helai daun limau purut
2 batang serai (dititik)
3 helai daun salam
1 sudu besar serbuk lengkuas
2 pek serbuk santan 200gm
5 sudu besar serbuk ketumbar
1 mangkuk besar air

Bahan-bahan untuk dikisar:
1 inci halia
4 biji bawang putih
20 biji cli padi
3 bawang besar
50 gram kunyit hidup

Method:

1. Kisar halia, bawang besar, bawang putih, kunyit hidup dan cili padi sehingga lumat.
2. Basuh itik salai dengan air asam jawa sehingga bersih. Jangan risau, bau salai pada itik masih kuat walaupun ia dibasuh beberapa kali.
3. Masukkan air ke dalam periuk. Masukkan juga itik salai dan bahan kisar tadi. Masak dengan api sederhana dalam periuk yang mempunyai tutup.
4. Bersihkan asam gelugur, daun salam, daun limau purut dan serai. Titik serai tersebut. Masukkan kesemua bahan tadi ke dalam periuk.
5. Masukkan santan. Kacau sebentar. Kemudian, masak dengan api sederhana sehingga daging itik empuk. Letak garam dan rasa. Tambah garam lagi jika perlu. Apabila daging itik sudah empuk, ia sedia untuk dihidangkan.
6. Rasa itik salai ini agak kuat. Jadi, hidangkan Itik Salai dengan nasi panas panas dan ulam timun pun dah cukup. Apabila Itik Salai dimasak dengan api sederhana dengan tempoh yang lama, rasa salai itik tersebut, meresap ke kuah tersebut. Sedap. Jadi, kuah tersebut saya simpan dalam bahagian sejuk beku. Beberapa hari kemudian, saya keluarkan baki 1/4 itik dan masak semula dengan kuah yang ada. Cuma saya tambah sedikit cili padi dan santan untuk rasa lebih pedas dan lemak untuk masakan kali ke-2.

Rendang Daging (Easy)

Ingredients:

1 kg beef chuck - cubed
1 Tbsp salt
1 tsp sugar
1-2 pack inst. coconut milk (1-2 grated coconuts)
200ml oil for frying
120ml (1/2 cup) water
1-2 fresh tumeric leaves - roughly shredded

Blended ingredients
8 lemongrass (serai)
80g galangal (lengkuas)
80g young ginger
1 large onion
7-8 cloves garlic
16g (thumbsized) fresh tumeric
30-50g dried chillies - soak in hot water

Method:

1. Wash & soak dried chillies in hot water until soft.
2. Mix blended ingredients with water. 
3. Heat oil on medium high heat & add blended ingredients & fry till fragrant.
4. Reduce to low heat & add beef & coconut milk.
5. Cover & cook, stirring occasionally, until beef is cooked.
6. Add salt, tumeric leaves & 2 stalks of lemongrass.
7. Continue to simmer until gravy is reduced & is fragrant. 

Rendang Daging

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 Tbsp cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 tsp tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime (limau perut) leaves (very finely sliced)
6 Tbsp kerisik (toasted coconut)
1 Tbsp sugar/palm sugar or to taste
Salt to taste

Spice Paste:
5 shallots
1 inch galangal (lengkuas)
3 lemongrass (serai) (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Notes:
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

Curry Mee

Ingredients:

Stock
3 Tbsp oil
1/2 pack (120g) Malaysian instant curry paste
2 cups chicken stock
2 cups water
2 stalks lemongrass (white part only, pounded)
5 kaffir lime leaves (optional)
10 tofu puffs, cut into pieces
1/2 cup evaporated milk
1/2 cup coconut milk
Salt to taste

Other Ingredients
Yellow noodles
Vermicelli
Bean sprouts
10 shrimp, peeled, deveined, and cooked
3 hard-boiled eggs, quartered
Fish cakes, cut into pieces

Method:

1. In a stockpot, add the oil and sauté the instant curry paste until aromatic.
2. Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.
3. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
4. Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
5. To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
6. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and 1-2 egg quarters.
7. Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
8. Serve immediately.

Asam Pedas Melaka

Bahan-bahan:

a) 3 keping ikan bawal emas
b) 1/2 bunga kantan atau daun kesum
c) Air asam jawa
d) 1 biji tomato- belah 2
e) 5 biji kacang bendi
f) Garam dan gula
g) Serbuk perasa Secukup Rasa

Bahan untuk dikisar:
a) 3 biji bawang merah
b) 10 biji cili kering
c) 1/2 in halia
d) 1 sudu teh jintan manis
e) 1 sudu teh jintan putih
f) 1/4 sudu teh lada hitam
g) 1/2 in kunyit hidup
h) 2 ulas bawang putih
i) Belacan

Bahan untuk ditumis:
a) 1/2 bawang besar-hiris
b) 1/4 sudu teh biji sawi
c) 1/4 sudu teh halba
d) 2 tangkai daun kari
e) 1 serai-diketuk

Cara penyediaan:

1. Panaskan minyak. Tumis bahan tumis sebelum dimasukkan bahan kisar. Tumis sehingga pecah minyak.
2. Masukkan air asam jawa dan air secukupnya. Biarkan betul betul mendidih, baru dimasukkan ikan dan bahan bahan lain. 
3. Masukkan garam dan gula.
4. Perlahankan api dan biarkan masak dan pecah minyak. Bolehlah angkat dan dihidangkan.

Thai Green Curry Chicken

Ingredients:

Green curry paste:
4 small green Thai chilies (cili padi)
1/4 cup shallot OR purple onion, diced
4 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
1 stalk fresh minced lemongrass
1/2 tsp. ground coriander
1/2 tsp. ground cumin
3/4 to 1 tsp. shrimp paste
1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
1/2 tsp. ground white pepper
3 Tbsp. fish sauce
1 tsp. brown sugar
2 Tbsp. lime juice

Curry Ingredients:
1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
1 can coconut milk
4 kaffir lime leaves (daun limau perut)
1 red bell pepper, seeded and cut into chunks
1 zucchini, sliced lengthwise several times, then cut into chunks
Generous handful fresh basil
2 Tbsp. coconut oil or other vegetable oil

Preparation:

1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
4. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
7. Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
8. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
9. Top with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!

Gulai Nenas

Ingredients:
1 Pomfret, or other white-fleshed fish

(A) To grind:
1½ large onion
3 cloves garlic
1" fresh tumeric (OR 1 tsp tumeric powder)
3 fresh red chillies
a little belacan (toasted)

4 cups water
15-20 asam jawa (mixed with ¼ cup water)
1½ tsp salt
3-4 Tbsp sugar
a few stalks daun kesum
1 pineapple, sliced

Method:

1. Add (A) to water, air asam & pineapple & boil.
2. Once boiling add fish, daun kesum, salt & sugar.
3. Remove once fish is cooked.

Nyonya Asam Fish Curry

Ingredients:
600 to 700g white pomfret, cleaned and cut into thick slices

Mix and strain:
50g assam jawa
400ml water

(A) Pound:
100g shallots
5 pips garlic
2 slices lengkuas
2 buah keras

(B):
2 stalks serai (lemon grass)
1 bunga kantan, cut into halves
4 stalks daun kesom

(C):
2 1/2 tbsp chilli boh
1 tsp turmeric powder
1 tsp Maggi belacan powder

Seasoning:
1/2 cube Maggi ikan bilis stock
1/2 cube Maggi chicken stock
1/2 tsp sugar

Method:

1. Sprinkle a dash of salt over fish and set aside.
2. Heat 4 tbsp oil. Saute (A) and (B) till fragrant. Add (C) and assam jawa juice. Simmer, then add seasoning and put in the fish.
3. When fish is cooked, turn off the heat. Dish out, sprinkle with sliced bunga kantan and serve with steaming hot rice.

Bamiah (Breezy's Bites)

Ingredients:
600g topside beef, cut into large cubes
3 Tbsp coriander
2 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
12 dried chillies
1 tsp white peppercorns
4-5 cloves garlic
1 walnut sized piece of turmeric
1 walnut sized piece of ginger
salt to taste
5 Tbsp oil
2 cups water
1 Tbsp tomato paste
1 medium onion, thinly sliced
1 stick cinnamon 5 cm
3 cardamoms
3 cloves
4 Tbsp ghee
300g small ladies fingers, cut off top and bottom and slash halfway up from tail end up
300g small tomatoes, cut off top
green peas for garnishing

Method:

1. Dry fry then grind coriander, cumin, fennel, dried chillies and peppercorns finely.
2. Blend garlic, turmeric & ginger into fine paste & combine with meat, ground ingredients.  Add salt.
3. Heat oil, add onions, cinnamon, cardamoms & cloves. When onions are a little brown, add meat and fry until fragrant, then add water combined with tomato paste. Cover and simmer till meat is tender, stirring occasionally. 
4. Heat ghee, add ladies fingers and fry for about 8 minutes. When meat is tender and gravy is thick enough add ladies fingers together with tomatoes. 
5. Garnish with peas.

Bamiah

Ingredients:
600g sliced beef
300g lady's fingers
300g tomatoes
1 large onion, sliced
1 cinnamon stick
3 cardamoms
3 cloves
2 cups water
2 Tbsp tomato puree
4 Tbsp olive oil
salt to taste

Blended together:
- 3 Tbsp coriander
- 1 tsp cumin
- 1 tsp fennel seed
- 3 Tbsp dried chilli paste
- 1 tsp white pepper
- 1 tsp tumeric
- 5 garlic cloves
- 2 cm ginger

Method:

1. Mix blended ingredients with the beef slices. 
2. Heat the oil & fry the onions, cinnamon stick, cardomoms & cloves until fragrant. 
3. Add the beef mixture until browned, then add the water & tomato puree. Simmer for 20 mins. 
4. Add the lady's fingers & tomatoes & continue simmering for 20 mins. 
5. Serve with pita bread. 

Gulai Siam (Thai Curry)

Ingredients:
300 g beef, thinly sliced
1 coconut, extract milk
4 long beans, cut 1"
1 egg plant, sliced
little chilli padi
2 daun limau perut
salt to taste

Blended spices:
20 dried chillies, soaked in boiling water
3 stalks lemon grass (serai)
4" gelanggang (lengkuas)
6 black pepper corns
5 garlic cloves
shallots
tumeric powder
1 sq inch belacan

Method:

1. Simmer beef in coconut milk until beef is tender. 
2. Add blended spices & when boiling, add rest of ingredients. 
3. Simmer until 'pecah minyak'.