Recipe Guide

Malaysian Lamb Curry Recipe only The rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country's Indian and Straits Chinese influences. This recipe uses black mustard seeds(sometimes sold as brown mustard seeds), which are more pungent than the white, or yellow seeds used in most prepared mustard's. Ingredients 2 tablespoons garam masala 1 tablespoon ground cumin 1 tablespoon black mustard seeds 1 teaspoon ground turmeric 1 kg lamb shoulder 1/4 cup (60 ml) vegetable oil 2 medium brown onions, sliced thinly 2 fresh garlic cloves, crushed 3 dried long red chilies, chopped coarsely 2 long green chilies, chopped coarsely 400 ml coconut cream 1 cup (250 ml) beef stock 200 g snow peas, trimmed 1/2 cup loosely packed fresh coriander leaves, for garnish METHOD 1. Combine all the spices in a large bowl, add the diced lamb and mix together well. 2. Heat 2 tablespoons of vegetable oil in a large saucepan and cook lamb mixture in batches, until ...

Malaysian Penang Duck Curry Recipe only Penang is a state in Malaysia located on the northwest coast of Peninsular Malaysia, by the Strait of Malacca. Penang state is bordered by Kedah in the north and east, and Perak in the south. The curry paste used is similar to the Thai red curry paste, but has a sweeter finish to the dish. INGREDIENTS 8 duck legs 2 litres chicken or duck stock 1/2 butternut pumpkin, peeled and roasted 2 banana chilies, cut in half and seeds removed PENANG PASTE 25 dried long red chilies 1 teaspoon ground coriander 2 teaspoons ground cumin 2 garlic cloves, quartered 8 spring onions, chopped coarsely 2 10 cm stalks of lemongrass, white part only, thinly sliced 2 cm piece fresh galangal, chopped finely 2 teaspoons shrimp paste 1/2 cup roasted, unsalted peanuts 2 tablespoons peanut oil PENANG SAUCE 250g Penang paste 125 g palm sugar, grated 125 ml fish sauce 1.5 litres coconut milk oil or duck fat for frying METHOD Penang paste 1.  Place chilies in hat water...