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Vindallo – Delicious with Pork, Chicken or Lamb

For One kilo of Pork, Chicken or Lamb

Ingredients  to be ground

One teaspoon of cumin

One teaspoon of Fennell

Fresh and Dry Chillies according to taste

One large onion

Four cloves of garlic

Thumb size ginger

One teaspoon turmeric

One teaspoon black mustard seeds

One large onion quartered

Thumb size ginger sliced in strips

Four cloves garlic sliced

Two whole fresh chillies slit

Salt, Vinegar and sugar to taste

Method

Heat Oil and fry onion, garlic, ginger and chillies that have been sliced, quartered and slit for a few minutes.  Add ground ingredients and fry until fragrant and cooked.  Add meat, simmer and add water and cook till meat is cooked and tender.  Add vinegar, salt and sugar to taste.

Delicious eaten with rice or prata and accompanied with papadums

From the kitchen of “The Pink Lady”!!!!!

CURRY AMBILLA- A TYPICAL KRISTANG CURRY

RECEIPE EXTRACTED FROM A PUBLICATION CALLED `LINGGU MAI’ BY JOAN MARGARET MARBECK

 

TODAY’S CURRY AMBILLA HAS BEEN MADE WITH BEEF AND EGGPLANT AN ALTERNATIVE TO PORK AND LONG BEANS

 

In English

 

Ingredients

1 kg Pork

10-15 long beans (broken into 2″ pieces) a handful of wet tamarind, salt, sugar

2 — 3 cups of water

3/4 cup cooking oil

 

Wet herb paste

 

20 shallots

10 pips garlic

15 dried chillies

6 candle nuts or almonds

3 stalks lemon grass

1 small piece fresh turmeric

1 small piece ginger

a little belacan (shrimp paste) optional clean and cut all the above and then ‘blend’

 

Method

Heat oil in pot. Fry blended ingredients till aromatic and oil is seen to come to the sides of fried herb paste. Put in meat and fry. Pour in a cup of water and continue to fry. Then stir in the long beans and another cup of water. Allow to simmer for 10-15 minutes until beans are cooked. Squeeze tamarind in another cup of water and take away tamarind seeds. Pour the rest in and keep stirring. If curry looks dry, add a little more water. Put in salt and sugar to taste. Served with long grain fragrant rice. Pork Ambilla Curry is really nice!

 

In Kristang

 

Kuzeh Kari Ambilla

 

Fazeh Kari Ambilla kung porku, Kontu saih retu, dah yo prubah empoku

 

Angkoza

 

Unga Kilo Karni (porku, galinya ka baka)

10-15 kacang kumpridu (kortah kurtu)

Mpoku assam jawa, sal, sukri, agu, azeti

 

Rempah muladu:

20 sabola

10 alu

20 chilly seku

6 buah keras

3 sereh

empedas safrang fresku

empedas gingibri

empedas blacan (kontu gostah)

Fazeh lesti kabah blend tudu

 

Ki Sorti fazeh

 

Botah azeti na suspan. Fugah rempah muladu ateh azeti saih di riba rempah. Kabah botah karni rentu. Frizi empoku, mistura retu-retu kung mpoku agu. Intra kacang kumpridu. Campurah tudu kung masunga kopi di agu. Picah kung kubrih suspan dah eli kuzih pra kinzi minitu ateh karni kung kacang jah kuzih. Botah mas agu kontu kari to fikah seku. Antis di lantah kari di fogu, botah agu assam,sal kung sukri. Kumih kung aros brangku, mia mai. Koza sabrozu!

AUNTY ELLY’S BEEF RENDANG

MEDAN STYLE – Genevieve De Souza

 

Ingredients:

1 kilo Beef or Lamb
2 Big Onions
Small piece of Ginger
Four cloves of Garlic
2 stalks of Lemon Grass
4 slices of galangal
Fresh and dry chillies according to taste
One and half cans of coconut
milk
6 or more kaffir lime leaves
Salt

 

Method:

Beef to be cut in large pieces

Blend onions, ginger, garlic, lemon grass, fresh and dry chillies. Mix beef with blended ingredients, coconut milk, slices of galangal, kaffir lime leaves and salt and cook on slow heat until beef is tender and gravy reduced. This is a dry to semi dry curry. Served with steaming hot jasmine rice.

 

Background:

This is a family favorite given to us by a kind and lovely lady. Aunty Elly is of Dutch Indonesian descent and was married to my Dad’s cousin. She now lives in Hamburg, Germany and I know she will be happy to share this delicious recipe with all of you. Enjoy!