Lamb Biryani Rice

By Chef Sekh Sabuddin

Ingredients

Preparation of the rice
• 1kg briyani rice (basmathi type of rice)
• 230g ghee Oil
• 250ml condense milk
• 15g briyani spices
• 5g tomato puree
• 10g cashew nuts
• 1 stalk coriander leaf
• 1 stalk mint leaf (whole)
• 30g onion (slices)
• 3 cloves garlic (sliced)
• 50g ginger (sliced)
• 150ml water
• 30g salt
• 3g cloves
• 15g cardamom
• 3g cinnamon stick
• 4pcs pandan leaf
Preparation of the lamb
• 1kg lamb
• 15g ground turmeric
• 15g black pepper
• 100g onion
• 3 cloves garlic
• 30g ginger
• 15g rose water
• 50ml water
• 15g cardamom
• 1pc cinnamon stick
• 4pcs pandan leaf
• 30g salt
• 100ml oil

Method

For Briyani rice
Wash rice three times with cold water.
Heat ghee.
Add onions, garlic, ginger, cardamom and cinnamon stick.
Add tomato puree, add briyani spices, and pandan leaves.
Pour water, add clean rice, pour milk and salt.
Transfer the mix to rice cooker.
Lamb
Heat oil in stir-fry pot.
Add onions, garlic, turmeric, pepper, ginger, cloves, cardamom, cinnamon stick and pandan leaves.
Add lamb.
Pour water on top of lamb and add salt.
Cook till lamb is tender - approx. 30 minutes.
Add the mixture to the cooked briyani rice.
Decorate with cashew nuts, mint leaf and coriander leaf on top of the rice.
Sprinkle with rose water.

Fried Honey Lemongrass Chicken

By Amy Beh

Ingredients

• 6 chicken wings, chopped into halves
• 3 stalks lemongrass, cut into halve and split up the sheaths
• 1 bird?s eye chilli, chopped
• 1 tbsp chopped garlic
• 2 tbsp oil
Seasoning (A)
• 1 tsp light soy sauce
• 1 tsp fish sauce
• ¼ tsp salt
• 1 tbsp evaporated milk
• 1 tbsp cornflour
Sauce (B)
• 1 tsp fish sauce
• 1 tsp light soy sauce
• 4 tbsp honey
• 1 tbsp oyster sauce
• 1 tbsp sugar
• Dash of pepper

Method

Marinate chicken with seasoning (A) then leave aside for at least 1-2 hours. Deep-fry marinated chicken in hot oil until golden brown. Remove and put aside.
Leave 1 tablespoon oil in the wok and add lemongrass, bird?s eye chilli and garlic. Fry until fragrant and crispy. Dish out and leave aside. Pour in sauce (B) and allow to simmer for a while. Return chicken to the wok. Toss and fry until chicken is well coated with the sauce. Dish out and serve.

Spicy Okra

By Chef Priya Menon

Ingredients

• 250g ladies finger or okra, washed and dried
• 1 big onion, sliced finely or diced
• 5 pieces dried chilli, break into small pieces
• 1 tbsp ginger, diced
• 1 tbsp garlic, diced
• 1 tbsp green chilli, diced (optional)
• 1 tsp whole mustard seeds
• 1 tsp whole fennel
• 1 tsp whole cumin
• 1/2 tsp turmeric powder
• 1 small sprig curry leaf
• oil and salt as required

Method

Wash and dry okra. Its important that the okra is dry to avoid its slime. So dry it before you slice the okra as desired.
Heat oil in pan over very low heat and add mustard seeds, cumin and fennel.
When mustard seeds start to splutter, add the diced onions, garlic, ginger, curry leaves, green and dried chillis.
Stir fry the whole masala for about a minute and then add turmeric and okra.
At this stage , bring the heat up to medium and add salt to the okra.
Gently stir fry till the okra is coated with the spices.
When the vegetable is soft to the touch, its done. Remove from heat and serve.
Note : this is the best way to familiarise your self with the taste of whole spices. This is a very familiar classic Indian dish. This is Still one of my favourite all time vegetacle dish. If you add yogurt to this dish , it becomes a fried okra raita. the possibilities with this basic dish is immense.

Soy Pepper Chicken

By Chef Priya Menongal

Ingredients

• 750g chicken, cut into bite size piece
• 3 onions, sliced
• 6 cloves garlic, sliced
• 3 tbsp ginger, diced
• 3 tomatoes
• 1 tsp cumin, coarsely pounded/ground
• 1 tsp fennel, coarsely pounded/ground
• 1 tsp coriander seeds, coarsely pounded/ground
• 1 tabsp black pepper, coarsley pounded/ground
• 2 sticks cinnamon, coarsley pounded/ground
• 4 star anise, coarsley pounded/ground
• 4 cardamom, coarsley pounded/ground
• 5 dried chillies, broken
• 3 fresh chillies (optional)
• 2 sprigs curry leaves
• coriander leaves for garnishing
• 6-7 tbsp thick soy sauce
• salt or light soy sauce as required
• oil about 1/2 cup

Method

Marinate chicken in soy sauce, pepper, cumin, fennel, coriander and one sprig of curry leaf for about 30 minutes, longer if time permits.
Heat oil in pan and fry cinnamon, star anise, cardamom, cloves, dried chillies and curry leaves over low heat. Add onions,garlic and ginger and fry till onions turn slightly golden.
Add the marinated chicken and cook, stirring occasionally. When chicken is almost cooked, add tomatoes and fresh chillies and cook till done.
Remove from heat and garnish with coriander leaves.
Note: Always cook on low to medium heat, to prevent chicken from sticking to pot.