Kuih Lompang Pandan

Bahan-bahannya:

1 1/2 cawan tepung beras.

3/4 cawan gula halus.

2 cawan air.

5 helai daun pandan.

5 helai daun suji @ pandan serani.

1 tsp air kapur.

1 tbsp tepung jagung.

Kelapa parut putih.

Secubit garam.

Cara-caranya:

1. Kisar kedua-dua jenis daun pandan dengan 2 cawan air.Tapis.
2. Satukan air pandan,tepung beras,gula,tepung jagung  dan air kapur.Kacau sehuingga sebati.tapis.
3. Panaskan pengukus dan kukus acuan lompang sekejap.Jangan lupa sapukan acuan dengan sedikit minyak masak agar senang untuk keluarkan kuih nanti.
4. Masukkan adunan ke dalam jag dan tuangkan ke dalam acuan sehingga hampir penuh.
5. Kukus selama 15-20 minit sehingga "lesung pipit" terbentuk 
6. Sejukkan kuih sebelum keluarkan dari acuan.
7. Kukus kelapa parut sekejap dan gaulkan dengan sedikit garam.
8. Hidang kuih lompang dengan kelapa parut.

courtesy: http://mamakitchen-makcikmanggis.blogspot.com/2014/10/kuih-lompang-pandan.html

Lamb Shank cooked in a spiced yogurt curry

Ingredients

4 lamb shanks (preferably small ones; you can get the butcher to trim them as well)

6 cloves of garlic

1” ginger

2 tsp kashmiri chilli powder (mild paprika)

1 tsp coriander powder

For the curry;

3 tbsp vegetable oil

1 tbsp butter

1” cinnamon stick broken in half

6 green cardamom pods

5 cloves

12 black peppercorns

2 medium white onions thinly sliced

2 green chillies slit lengthwise

½ tsp kashmiri chilli powder (or mild paprika)

1 tsp turmeric powder

2 tsp coriander powder

1 heaped tbsp tomato puree

4 tbsp Greek yoghurt

400mls water

Salt to taste

½ tsp nutmeg

Fresh coriander chopped for garnish

1 tbsp lemon juice

1. Add the lamb shanks to a bowl. Blend the garlic and ginger with a little water to a fine puree to form a paste. Mix the chilli powder and coriander powder with the paste. Marinate the lamb shank in this spice paste for a few hours or even overnight.
2. To make the curry; in a heavy bottom large sauce pan heat the oil along with the butter. Add the cinnamon stick, green cardamom, cloves and peppercorn. Sizzle for a few seconds as they infuse the oil. Now add the onions and cook on a medium flame for 10-12 mins stirring often. Add the slit chillies and stir. The onions will start to soften and go light brown; at this stage add the chilli, turmeric and coriander powder. Stir well to cook the spices. If it gets too dry add a splash of water.
3. Add the tomatoes puree and frying for a minute making sure the spice mix does not stick to the bottom of the pan. Tip in the marinated lamb shanks sealing the pieces and cooking for 7-10 minutes. Add the Greek yoghurt along with the water and stir well to make a creamy gravy. Season to taste. 
4. Bring the curry to a boil and simmer for an hour stirring half way through the cooking process. Make sure to turn the lamb shanks over to coat them in the curry. Now add the nutmeg powder. Stir well and simmer with the lid slightly open for 20-25 minutes. 
5. The lamb at this stage will be tender and the curry will thicken. Garnish with coriander and some lemon juice. Serve with roti or naan and your choice of salad.

Courtesy: http://maunikagowardhan.co.uk/curry/nalli-gosht-lamb-shanks-cooked-in-a-spiced-yoghurt-curry/

Chicken Meatballs with Tomato Balsamic Glaze

Ingredients

For the Meatballs

1 large egg
3 tablespoons freshly chopped parsley
1 tablespoon tomato paste
1 clove garlic, minced
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground chicken (preferably Purdue, not extra lean all breast meat)
1/2 cup grated Pecorino Romano cheese
1/4 cup plus 2 tablespoons Italian seasoned bread crumbs

For the Glaze

1 tablespoon tomato paste
1 tablespoon extra virgin olive oil
1/2 tablespoon balsamic vinegar
1/2 teaspoon sugar


Instructions

1. Preheat the oven to 325°F.
2. In a large bowl, combine the egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
3. Add the ground chicken, grated cheese and breadcrumbs. Use your hand to mix the ingredients together; it will be somewhat wet. Form medium size balls (I think it's easiest to use a 3-tablespoon ice cream scooper with a wire scraper) and place onto an ungreased baking sheet or very large baking dish.
4. Make the glaze by combining all of the ingredients in a small bowl. Brush evenly over the meatballs. Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. Remove from the oven and serve.

Courtesy from : http://www.onceuponachef.com/2009/12/chicken-meatloaf-with-tomato-balsamic-glaze.html