Food For My Belly

(sorry that part of the meat was already sliced off, forgot to take a picture beforehand coz I got too excited) Last night, my mum and I decided to roast a leg of lamb. This is something that is rarely done in our household as we normally cook Malaysian and Chinese food. So, roasting in general is out of the norm. I must say, it turn out really good and below is the recipe...   INGREDIENTS juice of 1 lemon juice of 1 orange olive oil handful of garlic cloves, whole 5-6 sprigs of rosemary salt & pepper 2kg of lamb leg 1/2 pumpkin 2-3 sweet potato Preheat the oven to 180 degrees. Make little incisions all over the leg of lamb. Then stuffed the rosemary and the cloves of garlic into the little incisions. Combine lemon juice, orange juice, olive oil and salt & pepper.Rub into skin of meat. Put the lamb in the oven for approx 2 hours (I hour per kg).  Chop up the pumpkin and sweet potato to your desired size. Drizzle olive oil and season with salt & pepper

INGREDIENTS 60 ml (2 fl oz/ 1/4 cup) coconut cream 2 tablespoons green curry paste 350 g (12 oz) boneless, skinless chicken thighs, sliced 440 ml (15 fl oz/ 1 3/4 cups) coconut milk 2 1/2 tablespoons fish sauce 1 tablespoon palm sugar (jaggery) 350 g (12 oz) mixed Thai eggplants, cut into quarters 50 g (2 oz) galangal, julienned 7 makrut (kaffir) lime leaves, torn in half a handful of Thai sweet basil leaves, for garnish 1 long red chilli, seeded and finely sliced, for garnish Put the coconut cream in a wok or saucepan and simmer over medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges. Add the curry paste, stir well to combine and cook until fragrant. Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and palm sugar and simmer over medium heat for another 5 minutes. Add the eggplants and cook, sti

INGREDIENTS 180g shallots, peeled and finely sliced 15g garlic cloves, peeled and thinly sliced 15g bird's eye chillies, sliced 1 lemon grass stalk, very finely chopped 1/2 teaspoon roasted dried shrimp paste 1/2 teaspoon finely ground black pepper 1 teaspoon salt 5 tablespoons coconut oil juice of 1 leprous lime (if unavailable, use kaffir lime) (makes about 200g) Mix the shallots with the garlic, chillies, lemon grass, shrimp paste, pepper and salt. Stir in the coconut oil and lime juice. TWEAK PERKS TO (AGAIN) SATISFY OUR TASTEBUDS This was a DEFINITE winner for us including my mum and my auntie. It burned (I actually had tears) but it kept me going back for more and more. Why? Because it was really really good. This recipe had a few more tweaks than the previous one we did but it still tasted damn good. The adjustments made to this recipe is stated below:- Used french onions instead of shallots Added coriander as we had left overs from the Green C

INGREDIENTS   8-10 small green chillies, seeded 2 lemon grass stalks, white part only, thinly sliced 2.5 cm (1 in) piece of galangal, finely chopped 1 teaspoon very finely chopped makrut (kaffir) lime skin or makrut lime leaves 4-5 garlic cloves, finally chopped 3-4 Asian shallots, chopped  5-6 coriander (cilantro) roots, finely chopped a handful of holy basil leaves, finely chopped 2 teaspoons shrimp paste 1 teaspoon ground coriander, dry-roasted 1 teaspoon ground cumin, dry-roasted (makes 125 g/5 oz/ 1/2 cup) Using a pestle and mortar, pound the chillies, lemon grass, galangal and makrut lime skin or leaves into a paste. Add the garlic, shallots and coriander roots and pound together. Add the remaining ingredients one at a time and pound until the mixture forms a smooth paste. Alternatively, use a food processor or blender to grind or blend the ingredients into a paste. Add cooking oil, as needed, to assist the blending. Store the paste in a