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Ikan Pedis
Green Cabbage
1 tbs Curry powder
1 strand Lemon grass
Pepper and Salt to taste
2 fresh Mackerels
4 tbs Oil
6 diced Onions
4 Red Pepper, sliced
2 cloves Garlic, crushed
1 tsp Sambal Ulek
2 Lime leaves
2 Bay leaves
2 Curry leaves
3 tbs Lemon juice
1 tbs Sugar
2 tbs Kecap Manis
2 cm Fresh Ginger, sliced
Pre-heat the oven to 200 C.
Bring a pan with water to boiling point and add pepper, salt, curry and lemon grass. Boil whole Cabbage leaves for about 2 min. Drain and remove hard centre. Arrange half the leaves on the bottom of ovenproof dish.
Clean the fish, cut length wise, fold open and remove bones. Arrange fish, with skin on the underside, over the cabbage. Heat oil and fry Onions, garlic and peppers for 5 min. Add remaining ingredients and fry for a further 5 minutes. Spread mixture over fish and cover with remaining cabbage leaves. Cover ovendish with tin foil and place in centre of oven. Cook for about 30 minutes.

Beef Rendang
500 gr. Rump steak
2 Onions
4 Garlic cloves
3 Fresh red chillies
2 cm Ginger root
1 teaspoon Turmeric
1 tablespoon Paprika
1 stalk Lemon grass
3 Lime leaves
600 ml Coconut milk
75 ml water
Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice

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