Mussaman Beef (or Chicken) Curry - Version 2

Serves 6-8

Best made the day before required

1 kg of beef (not good steak; blade, stewing or other similar cuts)
4 cups coconut milk
1 cup roasted unsalted peanuts (optional)
2 tbs fish sauce
15 cardamon pods
1 stick cinnamon
2 tbs mussaman curry paste (will vary with type of paste so check jar for amount)
3 tbs tamarind liquid (I use the paste and add 1 tbs at a time; can be over-powering)
2 tbs lime juice
1-2 tbs palm sugar
extra fish sauce if necessary

Cut beef into large chunks and put into saucepan with the coconut milk, peanuts (if used), fish sauce, cardamon pods and cinnamon stick. Bring slowly to simmering point, stirring frequently with a wooden spoon. Turn heat low and allow to simmer, uncovered until meat is tender. This should take at least an hour (probably more) depending on cut of meat. DO NOT COVER AT ANY STAGE OR THE COCONUT MILK WILL CURDLE. Stir occasionally during this initial cooking.

When the meat is just tender lift it out and simmer the coconut milk a little longer, until it is reduced by about a third. If it has already reduced considerably, do not give it this further cooking. Stir in the curry paste, tamarind paste, lime juice, sugar. Return beef to pan and continue simmering until the gravy is thickened slightly. Taste and add more fish sauce if necessary. You should be able to taste the sourness of the lime, the saltiness of the fish sauce, the sweetness of the palm sugar, and the heat of the chilli in the curry paste.

Serve with rice and steamed vegetables.

Vegetable Tempura - That Always Works

Serves 2 (very well!)

Vegetables - the most suitable ones are:

Potatoes
Onion
Carrot
Capsicum (green, red, orange, yellow)
Eggplant
Zucchini
French Beans
Asparagus

How much? Guess! For two people, I have about 3-4 large handfuls when sliced vegetables are mixed in a bowl. (We like vegetables!)

Vegetables NOT suitable are those with a high water content, for example, Tomato, Cucumber, Cabbage and Lettuce.

Tempura Batter

2 eggs
1/4 cup plain flour
1/4 cup cornflour
Oil for deep frying (I
like sunflower oil)

Cut all vegetables to the size of French fries - about 5-6 cm long.
Combine vegetables in a large bowl and mix well, Add one egg and mix well. At this stage the mix should be a little dry.
Add another egg and mix well.
Add 1/4 cup cornflour and mix through, then add the plain flour and mix well.
If the mixture is too moist, add more cornflour and plain flour until the mixture is slightly dry. It should be just sticky, not thick and heavy. Lumps are OK. DON'T mix any more than is nessecery to just coat the vegetables.

Heat oil in deep fryer or deep pan.

BE VERY CAREFUL AND HAVE A LID READILY TO HAND IF YOU ARE USING AN OPEN PAN. IF THE PAN CATCHES FIRE QUICKLY COVER IT - DO NOT SPRAY WITH WATER!!

Using a wet wooden spoon scoop up enough mixture to make bite size pieces and deep fry until BARELY coloured.
Tip: I use my hand and don't make patties, just leave the bite size piece untidy.
When cooked remove from oil and drain thoroughly on absorbent paper.

Continue until all vegetable mixture is used up.

Dipping Sauce

2 cups water
1 tbs Bonito flakes
2 tbs sugar
2 tbs mirin
1/4 cup
soy sauce
2 or 3 dry shitake mushrooms

Place all ingredients in a saucepan and boil for 3-5 minutes. Use when cool.

Rolled Sushi - Simple

Makes 12 rolls or 72 slices

6 - sheets yaki-nori seaweed
2 cups Japanese rice
Sushi vinegar

Commercial vinegar is OK but if you prefer to make your own you will need
50 ml (3 and a bit tbs)rice vinegar
1 tbs sugar

Wasabi (if you like it - strong mustard taste)
Fillings - you can use anything that slices easily:

Tuna (good quality tinned tuna in slices works well)
Avocado
Cucumber
Cooked chicken
Salmon (smoked or otherwise)
Capsicum
Raw fish - most types BUT ABSOLUTELY FRESH

Cook the rice as per packet directions for Sushi - ONLY use proper sushi rice.

Prepare vegetables and cut into thin sticks/strips

When the rice is cooked add the sushi vinegar to the hot rice, stir well with spatula, at the same time fanning the rice constantly. Cover with a damp cloth and leave to cool. Do NOT put in fridge.
When cool divide the rice in half in its bowl, then mark each half into six making 12 portions.

Place a sheet of nori, shiny side downwards, on a bamboo mat on a chopping board.
Spread one portion of the rice over the nori with your fingers, leaving a finger wide space uncovered at the top of the nori - the edge furthest from you.

Spread a little wasabi (if used) in a horizontal line along the middle of the rice and lay a strip of filling on this.

Moisten (slightly) the edge of the nori furthest away from you. Holding the edge of the mat nearest to you, roll up the nori and rice into a tube with the filling in the middle. Use the mat as a guide - do not roll the nori into the food. Roll the rice tightly so that it sticks together and encloses the filling firmly.

Carefully roll the sushi off the mat. Make the remaining rolls in the same way, varying the fillings. Do not use wasabi with the cucumber.
Use a very sharp wet knife to cut each roll into six slices and stand them on a platter. Wipe and re-rinse the knife occasionally between cuts.

Serve with soy sauce.

Tips:

Cover the bamboo mat with cling wrap (cling foil) before you start.
Wash your hands after each roll.
Make sure your hands are a little wet before you start to spread the rice.
You can put more than one type of filling in a roll.
Don't make the rolls thicker than about two finger widths.
Cool the sushi until you are ready to serve it.
MAKE THE SUSHI ONLY A FEW HOURS BEFORE YOU EXPECT TO EAT IT.

Half the fun is eating the misshapen rolls before the guests come!