Rose’s Kitchenette

Curry Pork Ribs

Ingredients:

2 kg spare ribs

6 tbsp curry powder

250ml thick coconut milk

1000ml thin coconut milk

125ml cooking oil

Spices for frying:

2 stalks lemon grass, bruished

2 cardamons

1 piece star anise

1 small piece cinnamon

Ingredients to blend:

35 shallots

5 cloves garlic

5 buah keras

30 dried red chillies, soaked

2.5 cm piece ginger

2.5 cm small piece lengkuas

Seasoning:

3 tsp salt

1/2 tsp vetsin

Method:

1.  Blanch spare ribs in boiling water.  Wash and drain.

2.  Heat oil and fry spices, lemon grass and blended ingredients for 5 minutes.

3.  Add spare ribs, stir-fry, adding the thin coconut milk, salt, vetsin and curry powder.

4.  Cook till ribs are tender.  Lastly add in the thick coconut milk.

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February 5th, 2007 Posted by rose | Meat | 2 comments

Ikan Pepes

Ingredients:

500g fish fillet, cut into 2

1/4 tsp tumeric powder

4 tomatoes

8 stalks spring onions

2 pieces limau perut (lime leaves)

1 daun kunyit (tumeric leaf)

2 tbsp cooking oil

juice of 1 lime

salt and sugar to taste

2 pieces banana leaf

Ingredients to blend:

10 fresh red chillies

1 big onion

6 buah keras (candlenut)

Method:

1.  Slice tomatoes and cut spring onions into 2 cm lengths.

2.  Place blended ingredients into a bowl.  Add in oil, lime juice, spring onions and salt and sugar to taste.

3.  Rub the pieces of fish with salt and 1/4 tsp tumeric powder.

4.  Take a piece of banana leaf, place a piece of fish on it.  Cover fish with half of mixture from (2) and top with a piece of limau perut and 1/2 a kunyit leaf.

5.  Wrap up the fish and secure the ends of the banana leaf with toothpicks.  Do the same as for the other piece of fish.  (Can use aluminium foil if no banana leaf).

6.  Bake in preheated oven at 190 deg C for 25 minutes or until fish is cooked.

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February 5th, 2007 Posted by rose | Seafood | no comments