Tuesday, June 22, 2010
It has been a long time again since i updated my kitchenfun.
Finally.... here I am with spicy Indonesian food that will make you droll :)
Unfortunately, I didn't take a good picture as it is getting dark and I haven't got any proper lighting set up for this photo ( I try to take some more pictures tomorrow with natural light *updated).
Winter is here now and I started to collect some more Indonesian slow cooking recipe again. Apart from managing my other blog ,my online shop, looking after my possum girl, sewing, cooking and never ending house work ").
I noticed that a new version of blogger has more feature than this old one, especially the photo uploader. I guess I just keep on upload my pictures via flickr, much better quality and size for this old blog.
Hoaaammm.... *pardon me* i'm getting so sleepy... I will write the recipe and fix the picture tomorrow so I won't make any mistakes.
As the recipe is written in Indonesian language from local magazine.
Good night everyone...
Updated* but sorry, haven't get a new pic but from my flickr.
Kambing Panggang Berempah // Indonesian style
800 g goat/ lamb pieces on the bone
5 cm cinnamon stick
1 whole nutmeg, bruised
5 kaffir lime leaves
2 lemongrass, bruised
3 Indonesian bay leaves (salam leaves)
2 cm ginger, bruised
3 cm galangal, bruised
1000ml coconut milk
2 tbsp tamarind water
50 g palm sugar / coconut sugar
8 small brown onion
3 garlic glove
5 big red chillies
2 tsp salt
1 tbsp coriander seeds
1 tsp cumin
1 tsp white pepper
1. Sauteed grind ingredients along with cinnamon, nutmeg, clove, galangal, bay leave, ginger and lime leave, cook for 2 minutes or until aromatic.
2. Add lamb or goat pieces, cook until brown.
3. Add coconut milk, tamarind water and coconut sugar. Meanwhile heat the oven to 20 degrees C. Simmer until dry and meat is tender.
4. Transfer to ovenproof shallow pot, roast about 20 minutes.
Source:Kartini magazine 12-18 sept 2009, page 106