Chai Leng | gcl.dunster.nl

Classic Casablancan Couscous with Roasted Vegetables

Posted by Chai Leng | Jan 22, 2017 | Baking (in Oven), Grains - Rice/Lentils/Beans, Recipes, Vegetables |

Classic Casablancan Couscous with Roasted Vegetables is based on the tradition that a stew served with couscous should include 7 vegetables. The number “7” is said to bring good luck, any any suitable combination of vegetables can be used, as long as the total adds up to the magic number. To add a bit of heat to this, serve it with a spoonful of harissa. To cool the palate, offer a bowl of cream natural yogurt. Recipe adapted from “The African and Middle Eastern Cookbook” Serves 6; Preparation Time: ±30-40 mins; Cooking Time: ±1.5hrs Ingredients: 3 red onions, peeled...

Meat Kofta Curry

Posted by Chai Leng | Jan 20, 2017 | Meat, Recipes, Slow Cooking/Braising, Spicy |

Koftas or Meatballs come in many different sizes and shapes. The basic is minced meat (mainly beef but can be a mixture of beef or pork or chicken or lamb) which can be moulded on skewers, sausage-style or shaped into meatballs. This version is meatballs cooked with hot curry sauce. Recipe adapted from “The African and Middle Eastern Cookbook” Serves 4; Preparation Time: ±45-60 mins; Cooking Time: ±45-60 mins Ingredients – Meatballs: 450g minced (ground) beef (can be a mixture of beef/pork or lamb or chicken) 3 tbsp finely chopped onion 3 tbsp chopped coriander 1 tbsp natural (plain)...

Beef Rendang ala Minang

Posted by Chai Leng | Nov 12, 2016 | Asian, Meat, Recipes, Slow Cooking/Braising, Spicy |

A slowcooked favourful and slightly sourish spicy beef stew; the longer the rendang’s left to marinate in its own, the tastier and deeper it becomes. So making a big portion and keep some in the freezer where it could be reheated quickly would be ideal. Adapted recipe by Mat Gebu Serves 4 1kg stewing beef or rib steaks, cut into abt 3cm pcs 1L coconut milk 2 tbsp dry-fried finely grated coconut 1 pc tamarind peel (or use 1 tbsp tamarind paste) 1 tbsp palm sugar 2 pcs turmeric leaves, thinly sliced 3 tbsp chilli paste salt, to taste...

Braised Beef Brisket & White Radish

Posted by Chai Leng | Oct 20, 2016 | Asian, Meat, Recipes, Slow Cooking/Braising, Vegetables |

BBraised Beef Brisket & White Radish‘s usually made with beef brisket and tendon but it’s quite difficult to source brisket here. So when I found it, I immediately thought of making this dish. It’s good to be eaten with either noodle soup or with rice. White radish or daikon’s another important ingredient as it gives the dish a distinct taste and it’s so tasty after soaking up those wonderful flavours from braising the beef. It looks like a giant white carrot but doesn’t taste anything like it and it can usually be found in Asian or Oriental supermarkets. Serves...

Curry Chicken, Indian-Style

Posted by Chai Leng | Oct 6, 2016 | Asian, Meat, Recipes, Spicy |

Chicken Curry‘s a regular in our home; there are so many different versions and I thought this recipe’s just perfect to have for our dinner one day. It reminds me of home (that is, Malaysia) and our snacks or meals at the Indian stalls and restaurants with family and friends. This recipe is adapted from “Amy Beh’s Indian-Style Chicken Curry on Kuali” Ingredients: 1.5kg chicken 4-5 tbsp oil 1 Bombay onion, sliced 3 green chillies, slit lengthwise, seeds removed 3-4 sprigs curry leaves 1 tsp mustard seeds 6 cloves 1 pc 4-5cm cinnamon stick 2 stalks lemongrass, crushed or...

Author: Chai Leng

Classic Casablancan Couscous with Roasted Vegetables

Meat Kofta Curry

Beef Rendang ala Minang

Braised Beef Brisket & White Radish

Curry Chicken, Indian-Style

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