Spiced Potatoes, Cauliflower and Peas

Ingredients

1. 250g of potatoes
2. Small head of cauliflower (about 1/2kg)
3. 1 small yellow onion - chopped
4. 5cm of ginger-peeled and chopped
5. 3 cloves of garlic
6. 1 chile - seeded and chopped
7. 1 tablespoon of tomato paste
8. 1 teaspoon of fresh lemon juice
9. 1/2 teaspooon of sugar
10. 60ml of oil
11. 1.5 teaspoons ground cumin
12. 1 teaspoon ground coriander
13. 1 teaspoon ground turmeric
14. 1/4 teaspoon ground cinnamon
15. 1/8 teaspoon cayenne pepper
16. 1 cup of frozen green peas
17. 1 tablespooon minced fresh cilatro.

Methods :

1. Peel potatoes and cut into 1 inch cubes. Put in boiling water and boil until they are soft ie about 6 minutes. Drain into a colander, rinse under cold running water and set aside.
2. Trim and core the cauliflower and separate into 1 inch florets.
3. Blend onion, ginger, garlic and chile until smooth paste. Put aside.
4. In a small bowl, whisk together the tomato paste, lemon juice, sugar and 1 cup of water and put aside.
5. Heat the wok. Once the wok is hot, put in the oil. Add onion paste and saute till it turns brown ie about 4-5 minutes. Add cumin, coriander, turmeric, cinnamon, cayenne amd 1.5 teaspoons salt and stir to mix. Add cauliflower and saute until well coated ie about 2 minutes.
6. Reduce the heat to medium low and stir in the tomato paste mixture. potatoes and peas. Cover and simmer, stirring occassionally until vegetables are tender and liquid has has evaporated about 10 minutes.
7. Once cook, garnish with minced cilantro.

Burmese Meat Curry

Serves 4

Ingredients

1. 1/2 kg of meat - fat trimmed and cut into 1 inch cubes (Chicken/Beef or even pork)
2. Salt to taste
3. 4 tbsp oil
4. 1cup of warm water
5. Green chilies cut into strips - to garnish
6. To blend : 8 garlics/2 inch fresh ginger/5 cili padi/10 shallots/2 inches fresh turmeric

Methods

1. Marinate meat with salt and set aside for over night
2. Blend the ingredients (item 6) until fine.
3. Heat up wok, add oil and fry processed ingredients for 5-6 minutes at medium heat.
4. Continue for another 8-10 minutes at low heat BUT stir occassionally to prevent the spices from sticking to the bottom of the wok.
5. Add marinated meat, increased heat to medium and stir until meat changes colour.
6. Pour warm water and bring to a boil, reduce the heat to low and cook for 1 hour, stirring several times especially towards the last 20 minutes to prevent the sauce from sticking.
7. Remove from the heat and garnish with strips of green chilie.

Nasi Tomato

INGREDIENTS (for 2 person)

1. 1 cups Basmati rice or long grain rice (washed and drained)
2. 2 tablespoon tomato paste
3. 2 tablespoon ghee/butter
4. 10 small onions, sliced
5. water
6. 1/2 can of evaporated milk

Spices:
2 candlenuts, ground
1 star anise
2 cloves
2 inches cinnamon bark

COOKING METHOD

1. Spoon in the ghee/butter into the cooking pot and allow to cook for a minute.
2. Add in all the spices and cook for about two minutes.
3. Then mix in the rice, and cook for also about 2-3 minutes.
4. Then add water, milk and tomato paste and mix and blend them together with the rice. Boil the mixture until the rice is fully cooked.
5. When the rice is cooked, serve.