http://rasamalaysia.com/char-kuey-teow/2/
Char Kuey Teow Recipe (炒粿條/Penang Fried Flat Noodles)
Ingredients:
Chili Paste:
1 oz. seeded dried red chiles (soak in water)
2 fresh red chilies (seeded)
3 small shallots (peeled and sliced)
1 teaspoon oil
A pinch of salt
Sauce (mix and blend well):
5 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon sugar
1/2 teaspoon fish sauce
Scant 1/2 teaspoon salt
2 dashes white pepper powder
12 shelled prawn (submerge in ice cold water plus 2 tablespoons sugar for 30 minutes)
1 lb. fresh flat rice noodles (completely loosened and no clumps)
1 lb. bloody cockles (extract the cockles by opening its shell)
2 Chinese sausages (sliced diagonally)
A bunch of fresh bean sprouts (rinsed with cold water and drained)
A bunch of Chinese chives (removed about 1-inch of the bottom section and cut into 2-inch lengths)
3 cloves garlic (chopped finely)
Char Kuey Teow
Lamb Rendang
New: September 2017
Adapted from: http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/2/
DOUBLED RECIPE
Ingredients:
4 lbs boneless leg of lamb (or beef or chicken), cut into cubes
14 tablespoons oil
1/2 piece turmeric leaf (optional), thinly shredded
20 kaffir lime leaves
2 stalk lemongrass, cut bottom 3-inches (not chopped any further)
3 cups coconut milk (OR 2 can, 14.5 oz each)
4 tablespoons desiccated coconut, lightly toasted
Salt and sugar to taste
Spice Paste:
3 tablespoons oil
20 dried mild red chilis, soaked in warm water and seeds removed (Guajillo)
10 dried chili de arbol
10 fresh red chilis, seeds removed (literally chinese grocery has "red chilis" also could be fresno chilies)
4 stalks lemongrass (bottom white part only), sliced
2 small red onions
4 cloves garlic
1-inch ginger, peeled and slicted
1-inch galangal (lengkuas), peeled and sliced
2 teaspoon corriander seeds (toast in small cast-iron pan first if possible)
2 candlenut
2 teaspoon tamarind paste
2 tablespoon turmeric powder
2 teaspoon salt
2 teaspoon sugar
Method:
1. Blend all Spice Paste ingredients in a food processor until fine.
2. Season lamb cubes with a little salt and put aside.
3. In a dutch oven at medium heat 3 Tbs oil, stir-fry turmeric leaf and kaffir lime leaves until fragrant.
4. Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes.
5. Put in lamb cubes, stir well and continue cooking for 5 minutes.
6. Pour in coconut milk and toasted coconut and bring to a quick boil. Turn to low and simmer for 1 1/2 hours.
7. Remove pot cover, and let slow simmer for another 30 min or so, stirring to prevent burning as liquids evaporate.
The Lamb Rendang is ready to dish out and serve with steamed white rice or coconut rice.
ORIGINAL
Ingredients:
2 lbs boneless leg of lamb (or beef or chicken), cut into cubes
7 tablespoons oil
1/4 piece turmeric leaf (optional), thinly shredded
10 kaffir lime leaves
1 stalk lemongrass, cut bottom 3-inches (not chopped any further)
1 1/2 cups coconut milk (OR 1 can, 14.5 oz)
2 tablespoons desiccated coconut, lightly toasted
Salt and sugar to taste
Spice Paste:
3 tablespoons oil
10 dried mild red chilis, soaked in warm water and seeds removed (Guajillo)
5 dried chili de arbol
5 fresh red chilis, seeds removed (used pack of 9 red/orange/yellow peppers)
2 stalks lemongrass (bottom white part only), sliced
7 shallots, or 1 small red onion
2 cloves garlic
1/2-inch ginger, peeled and slicted
1/2-inch galangal (lengkuas), peeled and sliced
1 teaspoon corriander seeds (toast in small cast-iron pan first if possible)
1 candlenut
1 teaspoon tamarind paste
1 tablespoon turmeric powder
1 teaspoon salt
1 teaspoon sugar
Method:
1. Blend all Spice Paste ingredients in a food processor until fine.
2. Season lamb cubes with a little salt and put aside.
3. In a dutch oven at medium heat 3 Tbs oil, stir-fry turmeric leaf and kaffir lime leaves until fragrant.
4. Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes.
5. Put in lamb cubes, stir well and continue cooking for 5 minutes.
6. Pour in coconut milk and toasted coconut and bring to a quick boil. Turn to low and simmer for 1 1/2 hours.
7. Remove pot cover, and let slow simmer for another 30 min or so, stirring to prevent burning as liquids evaporate.
The Lamb Rendang is ready to dish out and serve with steamed white rice or coconut rice.
Aloo Gobi
Make with Kashmir Lab
Ingredients
3 tablespoons vegetable oil, divided
1/2 teaspoon cumin seed
1 small onion, quartered then sliced
2 serrano chile peppers, minced
1 teaspoon ginger paste
2 teaspoons ground coriander
1/4 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 medium baking potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
1/2 head cauliflower, cut into florets
2 teaspoons lemon juice
Directions
Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned.
Try doing this part AFTER adding potatoes to lessen the sticking: (Stir in serrano pepper and ginger, fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.)
Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.
From:http://allrecipes.com/recipe/103915/aloo-gobi/
Kashmiri Lamb
New August 2017
3 dried Kashmiri chiles or pasilla chiles, stemmed (original 6)
2 small red Thai chiles or 1 red jalapeño, stemmed
2 lb. lamb shoulder, trimmed and cut into 2″ pieces
1 tbsp. black peppercorns
4 green cardamom pods
1 stick cinnamon
1⁄4 cup canola oil
1 tsp. kala jeera (black cumin seeds)
10 cloves garlic, mashed into a paste
2 Indian or regular bay leaves
1⁄4 cup tamarind paste
3 tbsp. dried mint
1 tbsp. red chile powder, such as cayenne (use chili instead of cayenne— cayenne is way too spicy)
Kosher salt, to taste
Heat a 6-qt. saucepan over medium-high. Cook dried chiles until lightly toasted, 1–2 minutes. Transfer to a food processor; add fresh chiles and 1/2 cup water (or less water, 1 cup will splash out and make a mess). Purée until smooth and return to pan. Add lamb, peppercorns, cardamom, cinnamon, and 3 cups water; boil. Reduce heat to medium-low; cook, covered, until lamb is very tender, about 1 hour. Transfer lamb mixture to a bowl.
Wipe pan clean; heat oil over medium-high. Cook cumin seeds, garlic, and bay leaves until seeds pop, 1–2 minutes. Add reserved lamb mixture, the tamarind paste, 1 tbsp. mint, the chile powder, and salt; boil. Reduce heat to medium; cook until thickened, about 1 hour (or much more to thicken sauce). Garnish with remaining mint.
Alternative: Use Pasilla chili's (dark dark red almost black) and leave out mint.
from: http://www.saveur.com/article/recipes/mirchi-qorma-kashmiri-lamb-in-chile-sauce
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