Recipe Guide

Sri Lankan Pepper Beef Curry Recipe only This Sri Lankan pepper beef curry is full of flavor and color. One known as Ceylon, Sri Lankan cuisine has been influence by many different nation that traded there in the past- The Dutch, English, Portuguese, Arabs, Malays, Moors, and Indians. This famous spice island is a melting pot of fantastic curries, fresh vegetables, and seafood, and of course black tea. INGREDIENTS 1 tablespoon black peppercorns 2 tablespoons coriander seeds 2 teaspoons cumin seeds 1 teaspoon fennel seeds 2 tablespoons ghee, or vegetable oil 1. 5 kg stewing beef (shin is best), cut into 5 cm cubes 2 medium brown onions, finely chopped 5 garlic cloves, finely chopped 1 tablespoon finely grated peeled ginger 10 curry leaves 2 long fresh red chilies, chopped 1 fresh, lemongrass stalk, white part only, finely chopped 1 teaspoon ground turmeric 400 ml coconut milk 2 tablespoons fresh lime juice 125 ml coconut cream Coriander leaves to garnish Lemon wedges to serve METHOD 1. ...

Indonesia Egg Sambal Goreng Recipe only This traditional Indonesian recipe transcends the basic idea of sambal being just an accompaniment to meals, by adding stock and hard-boiled eggs, it becomes a delicious fragrant curry in its own right. Eat it with plain steamed rice and some fresh green vegetables for a main course. INGREDIENTS 4 fresh long red chilies, chopped coarsely 4 medium brown onions, chopped coarsely 4 garlic cloves, quartered 4 cm piece fresh galangal, chopped coarsely 2 teaspoons vegetable oil 2 teaspoons ground coriander 32 fresh curry leaves 1 tablespoon kecap asin 10 medium tomatoes, peeled, seeded, chopped finely 1/2 cup (140 g) tomato paste 1 1/2 cups (375 ml) vegetable stock 12 hard-boiled eggs, halved METHOD 1. Blend or process chili, onion, garlic and galangal until smooth. 2. heat oil in a large saucepan; cook chili mixture, coriander, curry leaves and kecap asin; stirring for about 5 minutes or until fragrant. 3. Stir tomato, tomato paste and stock into mixt...