Apple-Horseradish Sauce

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This sauce is an excellent accompaniment to grilled meats, including sausages, as well as cold meats (beef, tongue, pork, ham) and smoked fish (salmon, sprats). You can find this recipe and others in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

3 tablespoons prepared horseradish (drained before measuring)
1/2 cup pure sour cream (containing no additives)
1/2 cup full-fat mayonnaise
1 1/2 teaspoons cider vinegar
1 Granny Smith apple, peeled, cored, and shredded
1/4 teaspoon sugar (optional)

Instructions

Put the horseradish into a sieve and press as much liquid as possible out of it before measuring it. Combine all ingredients in a small glass bowl and whisk them together until well mixed. Cover and refrigerate at least 1 hour before serving.

Nasi Kunyit (Yellow Festive Rice)

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This rice recipe makes a very colorful, fragrant dish that goes well with the mutton soup recipe found here. Remember to use coconut milk, not canned coconut cream, which is too sweet. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

4 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

5-inch piece ginger, peeled and chopped

3 garlic cloves, peeled

20 shallots, peeled

1 cup water

6 tablespoons vegetable oil

6 cups coconut milk

3 cups rice, washed and drained

4 pieces lemon grass

Salt to taste

Fried spring (green) onion rings for garnish

Instructions

Puree the first 7 ingredients in a blender. In a pan, fry the pureed ingredients in the oil until fragrant. Add the coconut milk and bring to a boil. Reduce the heat to a simmer, add the rice and lemon grass, cover, and cook until the rice is done, about 40 minutes. Add salt to taste and garnish with green onion rings.

Udang Goreng Chilli Prawns in Chilli-Garlic Sauce

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This simple dish is for people who like their seafood spicy. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

10 fresh red chillis such as Serranos

1/2 pound large prawns or substitute Gulf shrimp, peeled and deveined

10 cloves garlic

1/4 cup vegetable oil

2 tablespoons soy sauce (Kikkoman preferred)

Instructions

Trim the heads of the prawns by removing the feelers but leave the heads on. Wash the prawns and pat dry.

In a food processor, puree the chillis and garlic together to make a rough paste.

Heat the oil in a wok, and when it smokes, add the chilli-garlic paste and stir fry until fragrant. Add the prawns and stir fry until the shells turn red, about 5 minutes. Add the soy sauce and stir fry until well-mixed, about 1 minute. Serve with hot steamed rice.

Chicken and Beef Satay with Spicy Peanut Sauce

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This recipe, by Chef Abdul Wahab of the Equatorial Penang Hotel in Penang, Malaysia, is a classic Malay dish that combines the heat of chillis with the nutty taste of peanuts and the exotic fragrances of the Spice Islands. Note: This recipe requires advance preparation.

Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

The Marinade:

4 large pieces of ginger, peeled

5 cloves garlic, peeled

3 shallots, peeled

1 teaspoon cumin seed

1 teaspoon anise seed

1 tablespoon ground turmeric

3 pieces lemon grass

2 teaspoons sugar

1 pound boneless chicken, cut into strips

The Peanut Sauce:

1/2 cup red chilli paste (or red chillis pureed with water)

1/4 cup peanut oil

5 cloves garlic, peeled and minced 3 shallots, peeled and minced

3 pieces lemon grass, minced

3 large pieces ginger, peeled and minced

2 tablespoons poppy seeds

4 tablespoons minced cashews 1/4 cup minced peanuts

1 teaspoon tamarind paste (optional)

2 teaspoons sugar

Diced cucumbers and onions for garnish

Instructions

Combine the first 8 ingredients in a food processor and puree, adding a little water if necessary. Marinate the chicken and beef strips in this mixture for 12 hours.

Heat the peanut oil in a pan and add the chilli paste and the next 6 ingredients. Simmer for about 30 minutes, stirring occasionally. Add the remaining ingredients and simmer for an additional 5 minutes.

To Assemble:
Thread the chicken and beef strips on separate satay sticks which have been soaked in water. Grill the satay sticks over coals until the meats are done, about 10 minutes, tuuming often.

Serve the satays with the sauce on the side and garnished with diced cucumbers and onions.

Jamaican Goat Curry

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Goat is a popular island meat for jerking. Its stronger flavor works well with the rich seasonings of the jerk rub. Read more about Jamaica’s Jerk cuisine in the article “Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne


Ingredients

3 lbs. goat meat, cut into 1”-1 1/2” inch pieces

1/4 cup cider vinegar

2 cups water

Goat Curry

Jerk rub:

1 small Scotch bonnet pepper, seeded and minced

4 oz. curry powder

1 oz. freshly ground black pepper

2 tablespoons sea salt

4 sprigs fresh thyme (or 1 tablespoon dried)

1/2 teaspoon allspice

1/8 teaspoon ground cloves

1 1/2 cups water

1 1/2 cup coconut milk

1 large onion, roughly chopped

2 cups thickly sliced carrots

2 garlic cloves, minced

1 oz. vegetable oil

1 lb. peeled, cubed white potatoes

Instructions

Wash goat meat in vinegar-water. Pat dry and rub with the jerk rub, put in sealable plastic bag and let sit for 4-5 hours in refrigerator.

Remove the meat from the refrigerator and bring to room temperature (about 20 minutes).

In a cast iron or heavy saucepan, or wok, on bbq grill or side burner over high heat, heat the oil until it just begins to smoke.

Place the spiced meat in the saucepan, turning frequently to brown all sides.

Add the water and coconut milk to the pot, then add the onions, carrots, and garlic, turn down the heat and simmer for 35-40 minutes, making sure meat is always at least half-covered with liquid, adding small amounts of water as necessary.

Add cubed potatoes and cook covered for additional 20 minutes on very low simmer.

Sprinkle on chopped green onions and serve.