Ingredients:

2 tablespoons olive oil
1 large lamb shank
1 large onion sliced
4 cloves garlic
2 teaspoons garam masala
3 teaspoons red curry powder
1 tablespoon cumin seeds, crushed
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
fresh ground black pepper, to taste
1 tablespoon coriander seeds
1/2 cup chicken stock/broth
1 large can whole tomatoes
½ cup tomato paste
½ cup plain fat-free yogurt
dash of worcestershire sauce
3 - 4 cups potatoes, peeled and cut into chunks
1/2 cup raisins

Procedure:

Heat oil in a large saucepan or Dutch oven over a medium high heat. Add lamb to pan and keep turning meat until evenly browned. Remove lamb from pan and set aside. Reduce heat to medium, and fry onions until translucent, add garlic and fry for a further minute. Stir in all spices except crushed coriander seeds. Return lamb to pan, stir in crushed coriander seeds. and turn meat in spices to coat. Add a splash of chicken stock if mixture is too dry, and cook for a couple more minutes. Add canned tomatoes, and chicken stock, bring to boil, then reduce heat to simmer. Simmer covered for 1 1/2 hours. In a small bowl, mix together yogurt, tomato paste, and a dash of Worcestershire sauce, stir into the pan, along with potatoes and raisins, and simmer for a further 45 minutes. Transfer to a warm serving dish and serve with hot Basmati rice. I had intended to make some naan bread, but left it too late, so I heated some flour tortillas which served as chapatis for scooping up all the delicious sauce.

Ingredients:

3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) basic pizza crust
1/4 cup chopped green onions

Procedure:

Preheat oven to 500 degrees F. Combine first 8 ingredients in a bowl; stir well with a whisk. Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan. Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.) Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500 degrees F for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes. Makes 6 servings.

Ingredients:

For Pancake batter:
1 cup all-purpose flour
1/4 teaspoon salt
1 egg (beat lightly)
1/3 cup milk
1/2 teaspoon pandan extract or vanilla essence
1 cup water
2 teaspoons melted butter

For Sweet Coconut Filling:
3 cups coconut (grated)
1 1/2 cup water
3 pandan leaves (optional)
1/4 teaspoon salt
3/4 cup palm sugar (shaved) or brown sugar

For Coconut Sauce:
1/2 cup thick coconut milk
1/2 cup water
3 pandan leaves or 1/4 teaspoon pandan extract
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon salt

Procedure:

To make the Batter: Sift flour into the bowl. Combine the flour with salt then egg, milk, pandan extract or vanilla essence and water. Stir everything together till you get a smooth mix. Add in the butter and mix well. Cover and let stand for about 20 to 30 minutes.

To make Sweet Coconut Filling: In a saucepand, combine all the ingredients for the filling: grated coconut, water, pandan leaves (optional), salt and palm sugar or brown sugar. Bring everything to a gentle boil, lower heat and stir occasionally (30 minutes). Be careful Not To Burn. Simmer till you get a thick and almost ‘dry’ mixture. Remove from heat source, discard pandan leaves and let cool.
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To make Coconut Sauce: Combine all ingredients for coconut sauce in a saucepan: coconut milk, water, pandan leaves, sugar, cornstarch and salt. Cook over low heat till sauce thickens (15 minutes). Remove from heat, discard pandan leaves. Strain to remove any lumps and keep warm.

To make pancakes: Start by greasing a non-stick griddle with a bit of butter. Scoop about 3 tbsp of the batter onto the griddle and make about a 15 to 20 cm round pancake.Cook over low heat till the pancake sets and browns (2 minutes). Flip the pancake over and cook for a few more seconds. Remove from griddle and onto a plate. Repeat till all batter is used up.

To serve kuih dadar: To serve, place 2 tablespoons of the sweet coconut filling onto each pancake and fold the sides in then roll up. Repeat till all filling and pancakes are used. Drizzle the warm coconut sauce over each pancake. Serve warm or at room temperature.

Note: If you choose to use vanilla extract instead of pandan extract for the batter, the color of the pancake will not be traditional green but light brown instead.

This is a typical Malaysian crepe or pancake that is serve with any type of curries instead of rice. If you cannot find a Jala cup, simply find a plastic cup and poke about 1 to 2 mm holes at the bottom.

Ingredients:

4 cups coconut milk
450 grams plain flour (sieved)
1 teaspoon salt
2 eggs
drop of yellow food coloring (optional)
ghee or cooking oil to grease pan

Procedure:

Put flour and salt in a bowl. Make a well in the center. Add coloring to coconut milk and pour 1/2 the milk into the flour. Stir well, drawing in flour from the sides. When mixture is smooth, add rest of the milk. Stir well. Strain batter using a ladle to “push” batter through the strainer. Batter must be neither too thick nor thin. Heat pan. Brush pan with ghee or cooking oil. Dip Jala Cup into batter and quickly pour batter into pan in circles till a lacy pancake is formed. While pancake is cooking, dab a little oil over it. Remove from heat as soon as firm.

To Fry: use medium size frying pan or hot plate. A non stick frying pan is ideal.

Cooking Tip: If you cannot find coconut milk, you can subsitute with a large tin of evaporated milk mixed with 2 1/2 cup water or 4 cups of skimmed milk.

How to fold Roti Jala: Bring 2 sides of the crepes or pancakes to meet at the centre. Do the same with the other 2 sides. Fold once more to form a small roll. Arrange Roti Jala on a plate.