Lamb Jalfrezi

Dah lama simpan resepi aunty Finie ni. Akhirnya, baru-baru ni berjaya juga membuatnya. Mula-mula tu terkejut juga, banyaknya bawang dalam resepi ni... hehehe... rupanya bawang goreng tu yang menambahkan kelazatan masakan ni. Tak percaya cubalah. Aunty, saya kopipes resepi aunty kat sini, minta halal ye. Terima kasih banyak2 sebab konsi resepi lamb jalfrezi yang sedap ni kat blog aunty.

Lamb Jalfrezi (Finie's version)

Ingredients:

Oil

1 kg lamb

10 onions finely sliced
2 onion finely chopped

2 teaspoons garlic, ginger and green chilli ground/paste

mild curry powder

1 teaspoon garam masala

half a tin of tomato soup

water

salt

coriander

Methods:

1. In a bowl, marinate the lamb with some curry powder and turmeric for about 10 minutes. (Unfortunately I don't measure the curry powder. I just make sure they cover up the lamb).
   
2. Meanwhile, fry the 10 onions until golden and caramelized. Leave it aside.
   
3. Then, use half of the oil to fry the marinated lamb.
4. Stir the lamb on and off and make sure to put the lid on, in between the stirring. After about half and hour, toast the lamb from the oil and leave it aside.
5. Next, used just enough of oil to fry the chopped onions until soft.
   
6. Then, pour the tomato soup and the garlic, ginger and green chili paste.
7. Fry for 2-3 minutes, then add in the fried lamb and the fried onions.
   
8. Add some water, just enough to cover the lamb.
   
9. Put the lid on, and cook the lamb on slow fire for about one and half hour. Make sure to keep stirring it, on and off. The gravy should not be too thick or runny.
   
10. Half an hour before the cooking time ended, season it with some salt.
    
11. Add the garam masala ten minutes before the cooking time ended and garnish with csome fresh coriander.
12. Nice to eat with pilau rice, boiled rice, naan, bread or anything that you prefer.
    

Finie's tips: This dish must not be cook in rush as the nice lamb curry or jalfrezi need to be slow cook to ensure the taste of the lamb mix well with the curry. Two hours on the slow fire will also reduced the lamb's smell which some of us don't like.

Enjoy!

Masak Lemak Cili Api Perut dan Pegaga & Kerabu Perut

I know not all of you like this. Among Malay community in Malaysia, some call this 'babat' and some call it as 'perut'...whatever the name is, it's delicious as ever.

After quite sometime it was in the freezer, I decided to make something of it... Firstly I prepared it by soaking in some tamarind juice, lemon and salt for an hour. Next, clean and sliced it, then cook about 20 minutes in a pressure cooker.

I discovered that there were so many pieces of 'perut' in the pressure cooker. I decided to make two dishes from these, Kerabu Perut and Masak Lemak Cili Padi with Pegaga. There were so delicious because the 'perut' just melted in the mouth (the effect of the pressure cooker..hehehe). Here is how I made both...

Masak Lemak Cili Padi with Pegaga

Ingredients:

• Pressurised 'perut'
• Onion - blend
  
• Ginger - blend
  
• Garlic - b;end
  
• Turmeric - blend
• Bird eye chili - blend
  
• Lemon grass
• Coconut milk
• Salt
• Sugar
• Pegaga
• Assam skin
• A bit of tamarind juice
• Water
  
• Daun kunyit - opt

Methods:

1. Mix all the ingredients in a pot except pegaga and perut and bring to boil.
2. Simmer for a while.
3. Add the 'perut' and stir. Let it simmer again.
4. Taste.
5. Add the pegaga, stir and off the heat.
6. Served.

Kerabu Perut

Ingredients:

• Pressurised 'perut'
• Bean sprout
• Onion - sliced
  
• Ginger - sliced
  
• Pegaga - chopped
  
• Kerisik
• Chili - chopped
• Lemon juice
• Lime juice
• Sugar
• Salt
• Green olive

Methods:

1. Mix all the ingredients in a mixing bowl.
   
2. Taste.
3. Served.

Enjoy!

Stir Fried Liver

I cooked this for my hubby's lunch box yesterday. I always use this recipe when cooking liver. For us, it was delicious. This recipe was from hanieliza fp. Thanks kak liza. Here is the recipe:

Ingredients:

• 500g lamb/beef/chicken liver
• 5 tbsp oil
• 1 tsp turmeric powder
• 1 tsp salt
• lime juice
• 1 scallion - chopped
• 1 onion -ring
  
• chili - sliced
  
• birds chili - chopped
  
• 3 garlics - chopped
  
• 3cm ginger - chopped
  
• Capsicum - opt
  

Methods:

1. Clean the liver and pat dry. Mix well with turmeric and salt.
2. Heat the wok, add the oil and fry the liver until cook.
3. Take out some of the frying oil and add the rest of the ingredients.
4. Season it with salt and lime juice.
5. Serve.

Enjoy!

Beef Stir Fry

Earlier I wanted to make beef 'masak Keling'.... dish that my cousins at Australia love it very much... unfortunately, i forgot where i put the recipe that my aunts told me a few days ago...huhuhu...

Anyway... I don't have time to feel sad of my 'disorganised' recipes collecting... I have to come out with an idea... before my hubby's craving for the foods... I've to decide something to cook... simple, fast and taste good... ciau....ciau....ting..ting..ting...yes!... so here it is... a very simple dish... but taste wise... emmmm... yummie..

This is a very simple dish... you just need beefs, sliced thinly and coated it with bit of salt and tumeric powder. Marinate it a while... Put all the beefs in a hot wok and fry it until all the juices dried. Then pour some cooking oil, add slices of potatoes and red chilies. Just fried it until the beef tender, add some ring onions and some peppers (capsicum), sprinkled some ground black pepper. Have a taste... Off the heat when the potatoes cooked and onion soft. Served with hot/warm rice.

Beef Biryani with Rice

This was our yesterday's lunch... Alhamdulillah.. What more can I said.. it was so delicious...
The recipe may seem long, but biryani is one of the delicious meal when you want to entertain your guest. And this recipe is easy and fast to prepare... my hubby love it very much.. Thank you my dear for helping me stirring (kacau2)..hehehe This is the recipe for you who loves to try..

Ingredients:
Serves 4

500 gm beef - cubed
1 large onion - cut into rings / half rings
2 large onions - chopped
5-6 garlics - chopped
1 in piece of fresh root ginger- peeled and chopped
some cinnamon bark, green cardamom, star anise, cloves
small bunch of fresh coriander ( I omit this but replace it with dried coriander)
2 tbsp almonds
2 tbsp cashew nuts
2 tbsp sultanas (golden raisins)
4 1/2 tbsp biryani powder (I used Faiza Beriani from Malaysia) mix with some water to form paste
1 cup low fat fresh milk
2 tbsp tomato puree
2 tbsp tomato sauce
1 tbsp honey
1 tbsp of ghee
3 tbsp of sunflower oil
3 pots basmati rice - washed and drain
half cube Maggie chicken stock
salt
water

Methods:

1. Heat half the ghee with half the oil in a pressure cooker and fried the onion rings until deep golden brown, Transfer to a plate with a slotted spoon.
2. Fry the almonds and cashew nuts briefly until golden and set aside with the onion rings, then quickly fry the sultanas until they swell and transfer to the plate as well.
3. Heat the remaining ghee, fry the cubed meat in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.
4. Meanwhile put the washed rice in the rice cooker, and crushed the Maggie chicken stock and add water (1 pot rice = 21/2 pot water). Set aside (don't plug in the rice cooker yet)
   
5. Heat the remaining oil and pour in the chopped onions, garlics and ginger for 2-3 minutes with some cinnamon bark, star anise, green cardamom and cloves, stirring all the time until lovely smell (naik bau).
6. Add in the Biryani paste, fresh coriander (i used dried coriander), tomato puree and tomato sauce and stir it for a few minutes, add in some water and fry it until the mixture begins to brown lightly.
7. Return the meat to the pressure cooker. Stir to coat.
8. Lower the heat, then pour in the milk and stir.
9. Season it with honey and salt. Stir well. Leave it to simmer.
   
10. Meanwhile, take a spoon and scoop the top layer of oil from the biryani and pour into the rice. Pour some of the biryani into the rice too and give it a stir. Plug in the rice cooker and on.
    
11. Stir the biryani and pour some more water (2 glasses). Put on the lid and pressure cook it for 15 minutes. Off the heat. Leave it for 15 minutes to let the steam / pressure came out.
    
12. When the rice almost cook, you can put a little coloring (red, yellow and green) if you like. (I omit this step) and put all the fried sultanas, onion rings and nuts.
    
13. After the rice cook, give it a stir
14. To serve, spoon the warm rice on a plate with some beef biryani and garnish it with some chopped coriander or fresh celery.
15. You can have it with some fresh salad.

Some of the Indian communities eat biryani with chapatis.

Real version of biryani:

If you have an oven, you also can try the real version of biryani, by using a heavy flameproof casserole to make the meat biryani, but omit the step 10 and so on, after step 9, you should boil the rice first with the chicken stock for 5 minutes. Drain the rice and pile it in a mound on top of meat in the casserole. Using the handle of a spoon, make a hole through the rice and meat mixture, to the bottom of the pan. Place the fried onions, almonds, cashew nuts and sultanas over the top and dot with butter on top. Cover the casserole tightly with a double layer of foil and secure with a lid. Cook the biryani in the preheated oven for 30-40 minutes.