Recipe Guide

Filipino Braised Oxtail in Peanut Sauce Recipe only While originally oxtail was just what it sounds like, meat from the tail of an ox, these days it's more likely to be from any beef cattle. A flavorful cut, it is also fatty so, to reduce the fat count dramatically, make the recipe through to step 3, refrigerate overnight, then skim away any solidified fat on the surface before continuing making the curry. You can also just go and cook the dish like I do, the fatty taste is great.. INGREDIENTS 2 oxtails (2 kg), cut into 5 cm pieces 2 tablespoons plain flour 2 tablespoons vegetable oil 1 large brown onion, chopped coarsely 6 garlic cloves, crushed 1 tablespoon ground coriander 1 tablespoon ground cumin 2 star anise 2 fresh long red chilies, halved length ways 1 litre (4 cups) beef stock 1 litre (4 cups) water 2/3 cup of red curry paste 2/3 cup roasted, unsalted peanuts, chopped coarsely 300 g green beans, trimmed, chopped 2 spring onions, sliced thinly METHOD 1. Coat oxtail in flour...

Malaysian Panang Seafood Curry Recipe only This dish has its origins in the curries of Panang, an island off the coast of Malaysia, close to the Thai border. The paste is a complex, sweet and milder variation on the Thai red curry paste and is especially good with seafood. Kaffir lime leaves, aromatic leaves of a citrus tress found in Southeast Asia are used similarly to bay leaves or curry leaves. They are available from good Asia food stores. INGREDIENTS Panang curry 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 Seafood curry 2 400 ml cans coconut milk 1/4 cup Panang curry paste 1/4 cup (60ml) fish sauce 2 tablespoons grated palm sugar 4 fresh kaffir lime leaves, torn 2 tablespoons peanut oil 500 g...