Prawns with Lime and Coriander

INGREDIENTS

750g Medium-sized green prawns, peeled, deveined
3 tbsp Extra virgin olive oil
3 tbsp Lee Kum Kee Panda Oyster Sauce
1 Lime, juice and zest
½ cup Finely chopped coriander leaves

Marinade
4 tbsp Thai sweet chilli sauce
3 tbsp Lee Kum Kee Panda Oyster Sauce
1 tbsp Extra virgin olive oil

INSTRUCTIONS

1.Mix prawns with marinade ingredients. Cover and chill in the fridge for 15 minutes.
2.Heat 2 tbsp extra virgin olive oil in a pan and saute prawns for 6-8 minutes until done.
3.Remove from the heat, then stir in the oyster sauce, lime zest and juice, remaining 1 tbsp oil and coriander to serve.

Hint: Prawns can be replaced with chicken or other meat

Curried Rice

INGREDIENTS

1 medium onion, finely chopped
3 garlic cloves, finely chopped
3 tablespoons olive oil
4 teaspoons curry powder
2 cups long-grain white rice
3 1/4 cups water
2 teaspoons salt


PREPARATION

Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.

Indonesia Food : Rawon - Beef

Ingredients:

1.5 lbs beef (I used rump roast – cut in cube)
5-6 dried kluwak nuts
3-4 garlic cloves
1/2 white onion
5-6 shallots
1 inch of fresh turmeric root (or use 1 tsp turmeric powder)
1 inch of ginger root
1 inch of galangal root (white ginger) or used 2 dried galangal slices
1 tsp coriander powder
1 tsp cumin powder
2 stalks of lemon grass
Handful of fresh lime leaves
Salt
1/2 jicama

Directions:

1. Soak kluwak nuts in hot water

2. Make an herb paste by blending garlic, shallots, turmeric root and soaked kluwak in your blender.

3. Heat the pot with coconut oil, saute the herb paste with lemon grass, lime leaves until fragrant.

4. Add in the cut up beef, chopped jicama and water

5. Season with salt, cumin, and coriander. Turn the heat to medium low, cover and cook until the beef is tender. I used my pressure cooker so the entire cooking took about 30 minutes. Regular pot might take about 1 hour.

6. Discard the cut up jicama, adjust seasonings to taste.

Serve over cauliflower rice or any veggies of your choice! Taste even better after let sit in the fridge overnight. Enjoy!

Indonesia Food : Beef Rendang Recipe

Ingredients (A)

1 kg of beef
600ml of coconut milk
100ml of vegetable oil
Ingredients (B)- to blend
4 candlenuts
12 cloves of garlic
300 g of red chili
250g of onions,
50g of ginger
50g of galangal
50g of turmeric
1½ tsp of coriander
1 tbsp (15g) of salt
1 tsp of sugar
4 green cardamoms
11/2 tsp of cumin
10 cloves
Ingredients (C)- Seasonings and Spices
4 stalks of bashed lemongrass
3 kaffir lime leaves
1 piece of assam keping
2 turmeric leaves, tied up

Instructions

Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
Blend all the ingredients in (B), set the blend aside.
Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
Add the coconut milk and lemongrass into the wok.
Add the beef and cook over medium heat. Bring the coconut milk to a boil.
Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
Served with rice or bread.