Indonesia grows goats rather than sheep, yet “mutton’ was the meat of choice in the wet market of Little India in Singapore, so I can only assume that this delicious, curry-like soup can be made from either lamb or goat meat. The recipe is courtesy of Mrs. Devagi Shanmugam of the Thomson Cooking Studio. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

5 small green chillis, stems removed

5 small red chillis, stems removed

2 pounds lamb or goat meat, cubed

3 quarts water

2-inch piece of ginger, peeled

2 teaspoons black peppercorns

2 teaspoons anise seed

2 teaspoons cumin seed

5 cardamoms (or 2 Tablespoons car-damom powder)

3 cloves

3 tablespoons coriander seed 1 stick cinnamon

1 star anise 5 bay leaves

1 cup fresh mint leaves

4 pieces lemon grass, crushed

1 teaspoon ground turmeric

4 curry leaves (optional)

1 cup water

4 tomatoes, diced 2 sticks cinnamon 3 cardamoms

5 doves

5 tablespoons vegetable oil Spring (green) onions for garnish

3 teaspoons rice flour for thickening (optional)

 

Instructions

Put the mutton in the water in a pot. In a food processor, coarsely grind together the next 16 ingredients along with the cup of water. Using a strainer, strain this mixture into the pot with the mutton. Save the residue, tie it up securely in a muslin or cotton cloth, and add it to the pot.

Fry the tomatoes, cinnamon, cardamoms, and cloves in the oil until the tomatoes are soft, and add the mixture to the pot.

Boil the soup until the mutton is tender and nearly falls apart. Remove the spice bundle, thicken the soup with rice flour if necessary, and garnish with the spring onions.  Serve the soup with Nasi Kunyit ( recipe).

This famous drink was invented in 1903 by Raffles Hotel bartender Ngiam Tong Boon. There are many variations on this potent potable, but this one seems to be the most authentic. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

1 jigger sloe gin

1/2 jigger dry gin

1/2 jigger apricot brandy

1/2 jigger cherry brandy

1 teaspoon sugar

Juice of 1/2 lime

1 cherry (garnish)

1 slice pineapple (garnish)

1 slice orange (garnish)

Seltzer water

Instructions

Combine the first six ingredients in a 12-ounce glass and stir well to dissolve the sugar. Add ice cubes and top off with seltzer water. Stir slightly, add the gar-nishes, and serve.

This fresh red pepper paste is popular among those Russians who like spicy foods. Use this as a condiment to accompany grilled meats, or stir a tablespoon or two into soups and stews, as a flavor enhancer. You can find other recipes and read about the Russian Far East in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

3 large red jalapeño peppers (about 1/4 pound), coarsely chopped
2 red bell peppers (about 1/2 pound), seeded, deveined, and coarsely chopped
8 large garlic cloves, quartered
1/2 teaspoon salt (or more, to taste)

Instructions

Put all the ingredients into a food processor and use the pulse control to process them into a coarse, thick paste. The mixture should not be pureed or liquified. Transfer the adzhiga to a clean class jar, cover tightly, and refrigerate for 2 to 3 days to let the flavors ripen. Taste and add more salt if desired.

This is a popular appetizer in Primorskii Krai (Russia’s Maritime Territory), reflecting the Korean influence on the cuisine of that region. Korean vendors in the markets of Vladivostok and Ussuriisk sell this spicy salad, ready made, in clear plastic tubes and Russians who live in proximity to Koreans have incorporated this recipe into their own culinary repertoire.

You can find other recipes and read about the Russian Far East in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

1 pound (16 ounces) carrots, peeled and grated lengthwise into long thin strips
1 1/2 teaspoons ground cayenne pepper
1/2 teaspoon salt
3 tablespoons sunflower-seed oil
2 large garlic cloves, put through a garlic press
1 green onion (white and tender green parts), finely chopped

Instructions

Put the grated carrots into a medium-size heatproof bowl. Make a well in the center of the carrots, pushing them aside so you see the bottom of the bowl. Put the cayenne pepper and salt into this well. Heat the oil in a small skillet until it is very hot. Pour the hot oil over the spices in the bowl, stirring rapidly to mix them into the oil. Stir the pressed garlic into the oil. Then stir the seasoned oil into the grated carrots until all the ingredients are well combined. Add the chopped green onion and toss the ingredients to mix them together well.

Cover and refrigerate until needed. This salad tastes best if you make it a day in advance, for the flavors to develop fully. Let the chilled carrot salad sit at room temperature for 30 minutes before serving.