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| Chevon Soup |
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Gulai Kambing Berempah |
|
Goat Varuval |
|
Herbal Goat Meat Soup |
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|
 |
|
 |
|
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| Goat Meat Satay |
|
Goat Kalio |
|
Kambing Masak Merah |
|
Black Pepper Chevon |
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|
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|
 |
|
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| Shepherd's Pie |
|
Goat Shashlik |
|
Chevon Burger |
|
Mint Nutty Salad |
 |
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 |
|
 |
|
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| Sweet & Sour Chevon |
|
Princess Hang Li Poh |
|
Hainanese Fried Goat Meat Kuey Teow |
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Goat Meatball Snack |
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 |
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Fried Goat Meat in Pepper Sauce
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Goat Meat Popia |
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Riang Ria Goat Meat |
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Goat Meat Cumin Rice |
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Chevon Soup
by Chef Ismail
|
|
Ingredients |
|
Boer goat forearm, cut to serving size, boil till tender |
|
1 kg |
|
Ground ingredients |
|
Ginger
|
|
6 cm |
|
Shallots
|
|
8 |
|
Clove garlic
|
|
6 |
|
Lemon grass, bruised
|
|
2 stalks |
|
Frying ingredients |
|
Cinnamon bark |
|
6cm |
|
Cardamon |
|
5 pcs |
|
Star anise
|
|
3 pcs |
|
Cloves
|
|
4 pcs |
|
Soup spices mix |
|
1 |
|
Lime juice
|
|
1 tablespoon |
|
Water
|
|
1.5 lit |
|
Salt
|
|
to taste |
|
Cooking oil
|
|
1/2 cup |
|
Garnishing |
|
Coriander leaves
|
|
4 |
|
Fried shallot
|
|
1 cup |
|
Preparation |
|
1. |
Heat up oil and saut? frying ingredients and ground spices until cooked. Add in
goat meat. Add in water. |
|
2. |
Bring to a boil and add salt and lime juice. |
|
3. |
Serve with fried shallot and coriander leaves. |
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Top |
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Gulai Kambing Berempah
By Chef Ismail
|
|
Ingredients |
|
Boer goat fillet and thigh, cut into cubes |
|
1 kg |
|
Spices (A) |
|
Dried chilli paste
|
|
6 tablespoons |
|
Shallot paste
|
|
4 tablespoons |
|
Chopped garlic
|
|
1 teaspoon |
|
Pounded galangal
|
|
1/2 teaspoon |
|
Tumeric Paste
|
|
1 1/2 teaspoon |
|
Ginger Paste
|
|
1/2 teaspoon |
|
Ingredients for frying (B) |
|
Cinnamon |
|
2 1/2cm |
|
Cloves
|
|
4 pcs |
|
Cardamon |
|
2 pcs |
Others |
|
Curry Powder |
|
1 tablespoon |
|
Curry leaves
|
|
2 sprigs |
|
Cooking oil
|
|
100 ml |
|
Coconut milk or low fat cream
|
|
100 ml |
|
Potato, cut into cubes
|
|
200 gm |
|
Beef flavouring
|
|
1 cube |
|
Salt
|
|
to taste |
|
Water
|
|
1 lit |
|
Preparation |
|
1. |
Wash goat meat cubes until clean. Drain. |
|
2. |
Heat up oil in pan, add A and B and saute until brown. |
|
3. |
Add goat meat and stir fry until goat meat and spices are dry. Add water
and let it boil until meat becomes tender. Add in potato cubes and coconut
milk. Add salt to taste. |
|
4. |
Serve with rice or bread. |
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Top |
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Goat Varuval
by Chef Ismail
|
|
Ingredients |
|
Boer goat rump meat, cubes |
|
1 kg |
|
Chopped ingredients |
|
Shallots
|
|
4 |
|
Garlic
|
|
3 |
|
Ginger
|
|
2 cm |
|
Ground ingredients |
|
Shallots
|
|
8 |
|
Garlic
|
|
2 |
|
Ginger
|
|
2 cm |
|
Ingredients for frying |
|
Curry leaves
|
|
3 sprigs |
|
Cinnamon
|
|
2 cm |
|
Star anise
|
|
2 pcs |
|
Cloves
|
|
2 pcs |
|
Cardamon
|
|
2 pcs |
|
A |
|
Meat curry powder
|
|
7 tablespoons |
|
Dried chilli powder
|
|
1 tablespoon |
|
Cooking oil
|
|
150 ml |
|
Water
|
|
500 ml or more if necessary |
|
Coconut milk
|
|
100 ml if preferred |
|
Salt
|
|
add to taste |
|
Preparation |
|
1. |
Saute chopped ingredients in hot oil until brown. Add in ground
ingredients and fry until aromatic. Add in goat meat and stir evenly. |
|
2. |
Add ingredients A and stir well. Add water and allow to simmer until meat
is tender. Add in coconut milk and salt according to taste.
Simmer until meat is cooked and gravy is thick. |
|
3. |
Serve with rice or bread. |
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Top |
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Herbal Goat Meat Soup
By Chef Florence Tan
|
|
Ingredients |
|
Boer goat ribs, 5 cm cubes |
|
1 kg |
|
Water |
|
3 litres |
|
Herbs |
|
Pak Kei
|
|
20gm |
|
Wai Sun
|
|
70gm |
|
Fuk Sun
|
|
60gm |
|
Yoke Chok
|
|
100gm |
|
Kei Chee
|
|
40gm |
|
Dried red dates
|
|
50gm |
|
Tong Sun
|
|
40gm |
|
Seasoning |
|
Meat flavouring
|
|
2 cubes |
|
Pepper
|
|
1/4 teaspoon |
|
Salt
|
|
to taste |
|
Preparation |
|
1. |
Put ribs, water and herbs into pot. |
|
2. |
Bring to a boil and allow to simmer over small fire until ribs are tender. |
|
3. |
Add seasoning. Cook for 10 minutes and turn off fire and stir. |
|
Note: Herbal ingredients can be obtained from Chinese sinseh shops
Add more water if preferred.
|
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Top |
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Goat Meat Satay
By Chef Ismail
|
|
Ingredients |
|
Boer goat topside, sliced 1/2 cm thick, 2 1/2 cm length |
|
300 gm |
|
A |
|
Groundnut, toasted and blended
|
|
100 gm |
|
Turmeric powder
|
|
1 teaspoon |
|
Kurma spice powder
|
|
1 teaspoon |
|
Lemon grass, bruised
|
|
1 stalk |
|
Sugar
|
|
2 tablespoons |
|
Salt
|
|
to taste |
|
Preparation |
|
1. |
Marinate goat meat in mixed spices A for four hours. |
|
2. |
Thread meat onto satay sticks and grill over a medium fire till cooked. |
|
3. |
Serve with cucumber, diced onions and satay sauce. |
|
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Top |
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Goat Kalio
by Chef Ismail
|
|
Ingredients |
|
Boer goat ribs, boil until tender |
|
1 kg |
|
Ground ingredients |
|
Dried chilli
|
|
3 |
|
Lemon grass
|
|
3 stalks |
|
Galangal
|
|
4 cm |
|
Ginger
|
|
4 cm |
|
Buah keras
|
|
5 |
|
Shallots
|
|
10 |
|
Garlic
|
|
5 |
|
Sugar
|
|
3 tablespoons |
|
Ingredients for frying |
|
Cinnamon
|
|
6 cm |
|
Star anise
|
|
3 pcs |
|
Cardamon
|
|
5 pcs |
|
Cloves
|
|
3 pcs |
|
Cooking oil
|
|
150 ml |
|
Thick coconut milk
|
|
125 ml |
|
Goat meat stock
|
|
1 lit |
|
Sugar and salt
|
|
to taste |
|
Potatos, peel and quartered
|
|
5 |
|
Preparation |
|
1. |
Heat oil in pan and saut?the ingredients for frying until aromatic. |
|
2. |
Add in goat meat and ribs. Bring to a boil. Add potatoes, goat stock and
season to taste. Boil until potatoes are tender, add coconut milk. |
|
3. |
Serve with white rice. |
|
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| |
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Top |
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|
 |
|
Kambing Masak Merah
by Chef Ismail
|
|
Ingredients |
|
Boer goat topside and thigh, boil till tender |
|
1 kg |
|
Ground spices |
|
Fresh red chillies
|
|
20 |
|
Shallots
|
|
10 |
|
Clove garlic
|
|
5 |
|
Lemon grass, bruised
|
|
3 stalks |
|
Ginger
|
|
6 cm |
|
Tomato sauce
|
|
1 cup |
|
Grated coconut, pound and dry-fried
|
|
2 tablespoons |
|
Cooking oil
|
|
125 ml |
|
Goat stock, (from boiling goat meat)
|
|
500lit |
|
Galangal (lam keong)
|
|
3 cm |
|
Salt and sugar
|
|
to taste |
|
Preparation |
|
1. |
Heat cooking oil. Add ground spices and saut?till cooked. Add tomato
sauce, grated coconut and stir fry until moist. |
|
2. |
Add in goat stock and boil until gravy thickens. Add goat meat, turn down
the fire and simmer until gravy thickens again. Add sugar and salt to taste. |
|
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| |
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Top |
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|
Black Pepper Chevon
by Chef Ismail
|
|
Ingredients |
|
Boer goat loin meat, boiled |
|
1 kg |
|
Chopped ingredients |
|
Onions
|
|
4 |
|
Garlic
|
|
5 |
|
Ginger
|
|
6 cm |
|
Ingredients for sauce |
|
Coarsely ground black pepper
|
|
2 tablespoon |
|
Oyster sauce
|
|
2 tablespoons |
|
Sesame seed oil
|
|
1 tablespoon |
|
For garnishing |
|
Green chilli
|
|
4 |
|
Spring onion
|
|
3 stalks |
|
Salt and sugar
|
|
to taste |
|
Cooking oil
|
|
125 ml |
|
Goat stock
|
|
a little |
|
Preparation |
|
1. |
Heat oil in pan and saut?chopped ingredients till aromatic. |
|
2. |
Mix in oyster sauce and black pepper. |
|
3. |
Add in goat meat, a bit of goat stock and simmer. Season to taste. |
|
4. |
Garnish and serve. |
|
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| |
|
Top |
|
|
 |
|
Shepherd's Pie
By Chef Florence Tan
|
|
Ingredients |
|
Boer goat loin meat, minced |
|
500 gm |
|
Button mushrooms, slices |
|
150 gm |
|
Big onions, chopped
|
|
1 |
|
Garlic, chopped
|
|
2 |
|
Tomato paste
|
|
2 tablespoons |
|
Tomato sauce
|
|
3 tablespoons |
|
Mixed vegetables
|
|
2100 gm |
|
Bay leaves
|
|
3 |
|
Cooking oil
|
|
4 teaspoons |
|
Chilli powder
|
|
1 teaspoon |
|
Parsley, chopped
|
|
2 tablespoons |
|
Mix |
|
Water
|
|
150 gm |
|
Cream of mushroom
|
|
3 tablespoons |
|
Seasoning |
|
Sugar
|
|
1 3/4 tablespoon |
|
Beef flavouring
|
|
1/2 cube |
|
Salt
|
|
1/2 teaspoon |
|
Pastry |
|
Potato, peel and cut into small pieces
|
|
1 kg |
|
A |
|
Butter
|
|
50gm |
|
Evaporated milk
|
|
3 tablespoons |
|
Pepper
|
|
1/4 teaspoon |
|
Salt
|
|
1 teaspoon |
|
Oven: set at 220 C
|
|
Preparation |
|
1. |
Saute onion and garlic in hot oil until soft. |
|
2. |
Add goat meat and fry quickly to be followed by tomato paste, bay leaves,
tomato sauce, mushroom and parsley. |
|
3. |
Fry for 5 minutes. Add in cream of mushroom and seasoning. |
|
4. |
When cooked, add in mixed vegetables. Remove from pan and put mix into
a 23 cm baking dish. |
|
5. |
Boil potato in hot water until tender. Drain and blend in a food processor.
Add in A and mix well. |
|
6. |
Use a piping bag and pipe on top of meat filling. |
|
7. |
Bake in oven set at 220 C for 20-25 minutes until mash turns golden brown. |
|
|
|
|
| |
|
Top |
|
|
 |
|
Goat Shashlik
By Chef Florence Tan
|
|
Ingredients |
|
Boer goat fillet |
|
1/2 kg strip |
|
Cooking oil |
|
4 tablespoons |
|
Marinade (A) |
|
Prepared mustard
|
|
2 teaspoons |
|
Soy sauce
|
|
1 tablespoon |
|
Chilli powder
|
|
1 teaspoon |
|
Beef flavouring
|
|
1/2 cube |
|
Honey
|
|
3 tablespoons |
|
Salt
|
|
1/2 teaspoon |
|
B |
|
Vegetables (cut into cubes)
|
|
|
|
Red capsicum
|
|
|
|
Green capsicum
|
|
|
|
Onions
|
|
|
|
Cherry tomatoes
|
|
whole |
|
Preparation |
|
1. |
Cut meat into cubes measuring approximately 1 cm thickness and 2 1/2 cm
long. Pound meat with mallet briskly. Steam meat for 5 minutes. Dip meat
into marinade A while hot. Marinate for 3 hours. |
|
2. |
Cook vegetable cubes B in boiling water for 2 minutes. Remove and put
into cold water for 5 minutes. |
|
3. |
Thread meat cubes and vegetables onto skewer. |
|
4. |
Barbecue shashlik until meat is golden in colour. Brush remaining marinade occasionally. |
|
5. |
Serve with chilli sauce or mint sauce. |
|
|
|
|
| |
|
Top |
|
|
 |
|
Chevon Burger
By Chef Florence Tan
|
|
Ingredients |
|
Ground ingredients (A) |
|
Boer goat meat - top side
|
|
600 gm |
|
Sandwich bread
|
|
1 pc |
|
Egg yolk
|
|
2 |
|
Meat stock
|
|
1 tablespoon |
|
Salt
|
|
to taste |
|
Pepper
|
|
1/4 teaspoon |
|
Oil
|
|
just enough for pan frying |
|
Vegetables (B) |
|
Tomato slices
|
|
|
|
Cucumber slices
|
|
|
|
Lettuce leaves
|
|
|
|
Big onion slices
|
|
|
|
Mayonnaise, tomato sauce and chilly sauce
|
|
|
|
Burger bun
|
|
|
|
Butter
|
|
|
|
Preparation |
|
1. |
Mix ingredients A well and shape into a burger patty. |
|
2. |
Heat oil and pan fry burger patty until it is cooked. |
|
3. |
Cut buns into half and spread butter on them. Heat in a non stick pan. |
|
4. |
Toast them until golden brown. Squeeze mayonnaise on them and place
vegetables B on top. |
|
5. |
Squeeze tomato/chilli sauce on them and cover with the other half
of the buns. Serve. |
|
|
|
|
| |
|
Top |
|
|
 |
|
Mint Nutty Salad
By Chef Ismail
|
|
Ingredients |
|
Boer goat loin meat, thin slices
|
|
100 gm |
|
Sun dried tomato, sliced
|
|
3 |
|
Sun dried tomato oil
|
|
3 tablespoons |
|
Red capsicum, sliced
|
|
30 gm |
|
Green capsicum, sliced
|
|
30 gm |
|
Yellow capsicum, sliced
|
|
30 gm |
|
Mint leaves
|
|
10 |
|
Salt and pepper
|
|
to taste |
|
Roasted pine nuts or walnuts
|
|
1 tablespoon |
|
Lemon juice
|
|
1 tablespoon |
|
Romaine leaves
|
|
3 |
|
Preparation |
|
1. |
Mix goat meat slices with sun dried tomato, tomato oil, pepper and salt. |
|
2. |
Heat up oil in frying pan. Add mixed ingredients into pan and stir fry until cooked. Allow to cool. |
|
3. |
Mix in all the sliced vegetables. |
|
4. |
Spread salad romaine leaves on plate goat meat mixture on them. Serve immediately. |
|
|
|
|
| |
|
Top |
|
|
 |
|
Sweet and Sour Chevon
By Chef Florence Tan
|
|
Ingredients |
|
Boer goat top side
|
|
600gm |
|
Pineapple, diced
|
|
1/2 fruit |
|
Tomatoes, diced
|
|
2 |
|
Onions, diced
|
|
2 |
|
Cucumber, diced
|
|
1 |
|
Spring onion, 3 cm lengths
|
|
2 stalks |
|
Capsicum, diced
|
|
1/2 tablespoon |
|
Garlic, chopped
|
|
1 tablespoon |
|
Cooking oil
|
|
3 cups |
|
Marinade |
|
Soy sauce
|
|
2 tablespoons |
|
Egg, beaten
|
|
1 |
|
Five spices powder
|
|
1 teaspoon |
|
Flour
|
|
2 tablespoons |
|
Pepper
|
|
1/4 teaspoon |
|
Corn flour, for coating
|
|
4 tablespoons |
|
Sweet sour sauce |
|
Water
|
|
250 ml |
|
Tomato sauce
|
|
4 tablespoons |
|
Chilli sauce
|
|
3 tablespoons |
|
Plum sauce
|
|
2 tablespoons |
|
Sugar
|
|
7 teaspoons |
|
Salt
|
|
1 1/8 teaspoons |
|
Corn flour
|
|
1 1/4 teaspoons, to mix to 2 teaspoons water |
|
Preparation |
|
1. |
Cut goat meat into slices of 1/2 cm thickness and 3 cm length. |
|
2. |
Marinate meat in marinade for 1/2 hour. Coat with corn flour. |
|
3. |
Deep fry meat slices in oil until meat turns golden brown. Drain. |
|
4. |
Leave 2 tablespoons of oil and fry garlic until golden and fragrant.
Pour in sauce and bring to a boil. |
|
5. |
Add in the sliced vegetables and stir. Add in meat and spring
onions and stir evenly. Dish is ready to serve. |
|
|
|
|
| |
|
Top |
|
|
 |
|
Princess Hang Li Poh
By Chef Florence Tan
|
|
Ingredients |
|
Boer goat topside, thin slices
|
|
300gm |
|
Oyster sauce
|
|
2 tablespoons |
|
Soy sauce
|
|
1 teaspoon |
|
Water
|
|
150ml |
|
Cooking oil
|
|
3 tablespoon |
|
Chopped garlic
|
|
1 tablespoon |
|
Green capsicum, slice
|
|
200gm |
|
Red capsicum, slice
|
|
200gm |
|
Yellow capsicum, slice
|
|
200gm |
|
Bean sprouts
|
|
200gm |
|
Pepper and sugar
|
|
to taste |
|
Preparation |
|
1. |
Saute chopped garlic in hot oil until fragrant. |
|
2. |
Add goat meat and fry till colour changes. |
|
3. |
Mix in oyster sauce, soy sauce, pepper and sugar. Pour in water and cook until tender. |
|
4. |
Add in capsicum slices. |
|
5. |
After 3 minutes, add in bean sprouts, stir evenly and serve. |
|
|
|
|
| |
|
Top |
|
|
 |
|
Hainanese Fried Goat Meat Kuey Teow
By Chef Florence Tan
|
|
Ingredients |
|
Kuay Teow
|
|
250 gm |
|
Boer goat fillet in thin slices
|
|
300 gm |
|
Soy sauce
|
|
1 tablespoon |
|
Chopped garlic
|
|
1 tablespoon |
|
Cooking oil
|
|
3 tablespoon |
|
Chopped garlic
|
|
1 tablespoon |
|
Mustard leaves, cut 5 cm lengths
|
|
100 gm |
|
Cooking oil
|
|
6 1/2 tablespoons |
|
Water
|
|
400 ml |
|
Seasoning |
|
Pepper
|
|
1/2 teaspoon |
|
Sugar
|
|
1/2 teaspoon |
|
Beef flavouring
|
|
1 cube |
|
Salt
|
|
to taste |
|
Corn flour
|
|
1/2 tablespoon |
|
Water
|
|
2 tablespoons |
|
Egg
|
|
1 |
|
Preparation |
|
1. |
Heat some oil in wok. Add in kuey teow and fry till cooked. Add soy sauce,
stir fry for a further 2 minutes. Remove from wok and keep on serving plate. |
|
2. |
Heat more oil in wok, add in chopped garlic and saut?till fragrant. Add in
meat and fry until meat loses its pink colour. Add water and continue to
cook until meat becomes tender. |
|
3. |
Add mustard leaves and cook for 5 minutes. Add corn flour mixture and
cook until it thicken. Turn off fire, add in the beaten egg and stir quickly. |
|
4. |
Pour the sauce onto kuey teow and serve. |
|
|
|
|
| |
|
Top |
|
|
 |
|
Goat Meatballs Snack
By Chef Ismail
|
|
Ingredients |
|
Boer goat topside meat, minced
|
|
300 gm |
|
Meat curry powder
|
|
1 tablespoon |
|
Roasted walnuts, ground finely
|
|
5 tablespoons |
|
Roasted pine nuts, ground finely
|
|
1 tablespoon |
|
Chopped garlic
|
|
1 tablespoon |
|
Chicken stock
|
|
1 cube |
|
Garlic, chopped
|
|
1 tablespoon |
|
Egg, slightly beaten
|
|
1 |
|
Salt and sugar
|
|
to taste |
|
Cooking oil
|
|
500 ml |
|
Corn flour
|
|
1 tablespoon |
|
Preparation |
|
1. |
Mix ingredients well in a mixing bowl. Shape a tablespoon of the mixture
into a ball the size of a ping pong ball. |
|
2. |
Heat enough oil for deep-frying. Deep-fry the meatballs until brown and
cooked through. Make about 20 balls. |
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3. |
Serve with chilli sauce and cucumber slices. |
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Fried Goat Meat in Pepper Sauce
By Chef Ismail
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Ingredients |
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Boer goat thigh and ribs, serving sizes, boil till tender
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1kg |
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Ground ingredients |
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Shallots
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8 |
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Garlic
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6 |
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Ginger
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4 cm |
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Dried chillies
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20 |
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Red chillies
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8 |
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Curry powder
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4 tablespoons |
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Pandan leaves
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3 |
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Cinnamon
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6 cm |
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Tomato, quartered
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2 |
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Coriander leaves
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3 stalks |
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Green chillies, halved
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4 |
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Thick sweet soy sauce
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3 tablespoons |
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Salt and sugar
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to taste |
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Water
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3 cups |
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Cooking oil for frying
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150 ml |
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Preparation |
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1. |
Heat up cooking oil and saute pandan leaves and cinnamon. Add in ground
ingredients and fry until spices are cooked. |
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2. |
Add the boiled goat meat, stir quickly while adding 3 cups of water. |
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3. |
Add in thick sweet soy sauce, sugar, salt, tomatoes, coriander leaves and green chillies. Stir until gravy thickens. |
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Top |
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Goat Meat Popia
By Chef Florence Tan
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Ingredients |
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A |
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Boer goat loin meat, minced
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300gm |
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Prawns, minced
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150gm |
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Groundnut oil, toasted and blended
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3 tablespoons |
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Sesame seed, toasted
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2 tablespoons |
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Beef flavouring
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1 cube |
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Oyster sauce
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1/2 tablespoon |
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Sesame oil
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1 teaspoon |
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Pepper
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1/4 teaspoon |
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Sugar
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3 tablespoons |
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Salt
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|
1/4 teaspoon |
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Light soy sauce
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1 1/2 teaspoon |
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Mixed vegetables
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5 tablespoons |
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Cooking oil
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3 cups |
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Popia skin, small size
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30 - 40 pcs |
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Coriander leaf, sliced
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1 tablespoon |
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Preparation |
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1. |
Mix ingredients A well. |
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2. |
Scoop a tablespoon of the mixed stuffing, place in the middle of popia skin and roll. |
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3. |
Heat oil, deep fry until it turns a golden brown. |
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4. |
Serve with chilli sauce. |
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Top |
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Riang Ria Goat Meat
By Chef Florence Tan
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Ingredients |
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Goat brisket, cut 2 cm slices
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600gm |
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Celery, Australian, sliced
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200gm |
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Red chilli, sliced
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3 |
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Carrot, cut into flower shape
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200gm |
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Chopped garlic
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2 tablespoons |
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Cooking oil
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4 tablespoons |
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Spicy taucu paste
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2 teaspoons |
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Barbecue or Hoi Sin sauce
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|
1 tablespoon |
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Sesame oil
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|
1 teaspoon |
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Sugar
|
|
1 teaspoon |
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Concentrated chicken stock
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2 tablespoons |
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Water
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|
150ml |
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Preparation |
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1. |
Heat up oil and saute chopped garlic until fragrant. |
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2. |
Add hot taucu sauce, hoi sin sauce and fry for 3 minutes. |
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3. |
Stir fry goat meat until colour changes. Add vegetables and fry for 5
minutes. Add sesame oil, sugar, water and concentrated chicken stock
when meat is cooked. Remove. |
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4. |
Allow to simmer for a short while. |
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Top |
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Goat Meat Cumin Rice
By Chef Florence Tan
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Ingredients |
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Boer goat loin, thin slices
|
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300gm |
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Basmati rice
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1 kilo |
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Evaporated milk
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|
100ml |
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Water
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1,600ml or according to rice |
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Ghee
|
|
2 tablespoons |
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Cooking oil
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|
3 tablespoons |
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Pandan leaves, knotted
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|
3 leaves |
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Cumin powder
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|
1 tablespoon |
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Spices (A) |
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Cinnamon bark
|
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3cm |
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Star anise
|
|
1 pc |
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Cardamon
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|
5 pcs |
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Curry leaves
|
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3 sprigs |
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Chopped ingredients (B) |
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Shallots, chopped
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5 |
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Garlic, chopped
|
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5 cloves |
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Ginger, chopped
|
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2 1/2 cm |
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Paste (C) |
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Curry powder for meat
|
|
3 tablespoons |
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Water
|
|
4 tablespoons |
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Seasoning |
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Meat flavouring
|
|
2 cubes |
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Salt
|
|
1 1/2 teaspoons |
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Sugar
|
|
1/2 teaspoons |
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Decoration |
|
Red chillies, spring onions & fried shallots
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Preparation |
|
1. |
Fry A and B in hot oil until fragrant. |
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2. |
Add meat and fry till colour changes. Add pandan leaves,
cumin and curry paste C. Fry till fragrant. |
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3. |
Add water, milk, rice and seasoning into rice cooker. |
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4. |
Cook until rice is done. |
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5. |
Decorate and serve. |
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Top |
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