Chicken
continued
18
burmese ChiCken
Serves 8-10
2 tablespoons oil
2 large onions, peeled and chopped
1⁄4 cup lemon grass stalks, finely sliced
2 bay leaves
2 small red chilli, finely chopped
8 garlic cloves, peeled and crushed
11⁄2 tablespoons fresh ginger, peeled and grated
3 teaspoons ground turmeric
1⁄2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander seeds
1⁄2 teaspoon ground ginger
1 teaspoon salt
1 teaspoon cracked black pepper
2.5kg chicken thigh fillets, diced
2 cups / 500ml chicken stock
Chopped fresh coriander, for serving
1.
Heat oil in a non-stick pan. Add onion and cook
over medium heat until soft. Stir in lemon grass,bay
leaves, chilli, garlic, ginger, turmeric, cardamom,
cinnamon, cumin, coriander, ground ginger, salt and
pepper, cook for 1 minute. Add chicken and stir to
coat with onion mixture.
2.
Place chicken mixture and stock into the removable
crockery bowl.
3.
Cover with lid and cook on Low setting 8-10 Hours,
Auto setting 6-8 hours or High setting 4 hours.
Remove bay leaves before serving.
4.
Serve hot sprinkled with coriander if desired and
accompanied with steamed rice and Cucumber Raita.
Beef, pork, veal & lamb
beeF rendang
Serves 8-10
2 tablespoons oil
2.5kg lean gravy beef (shin), cubed
2 large onions, peeled and chopped
2 tablespoons ground cumin
2 teaspoons ground cinnamon
1⁄2 teaspoon ground cloves
2 strips of lemon rind
1⁄2 cup Rendang curry paste
2 cups / 500ml beef stock
2 cups / 500ml coconut milk
1⁄4 / 60ml cup lemon juice
11⁄2 tablespoons tamarind pulp
1⁄4 cup / 40g brown sugar
1.
Heat oil in a non-stick pan. Add meat in batches and
cook over medium heat until well browned. Drain on
paper towel.
2.
Add onion to the non-stick pan, cook until lightly
browned. Stir in cumin, cinnamon, cloves, lemon rind
and curry paste, cook for 1 minute. Pour in stock, stir
and cook until just heated through.
3.
Place meat and onion mixture into the removable
crockery bowl. Cover with lid and cook on Low setting
8-10 hours, Auto setting 6-8 hours or High setting
4-5 hours.
4.
Combine coconut milk, lemon juice, tamarind pulp
and brown sugar, and stir into meat mixture 1 hour
before end of cooking. Replace lid and continue
cooking.
5.
Serve hot accompanied with steamed rice and pre-
packaged naan bread.
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