Christmas is around the corner and we celebrate our Saviour & Lord Jesus Christ's birth, let the festivies begin.........with some good ol' Christmas recipes. I'm happy to post 2 special recipes, try it out but first a bit of introduction to this special delicacy:-
Devil's curry (also known as curry debal in Kristang or curry devil) is a very spicy curry flavoured with candlenuts, galangal and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Singapore and Malacca, Malaysia. It is often served during Christmas and on other special occasions. I like to call it Deval curry!
Kristang cuisine blends the cuisines of Southeast Asia with a western-style cuisine inherited from Portuguese colonial rulers. Here goes:
INGREDIENTS :
1 3½-lb chicken, cut into fairly large pieces
salt and pepper
1-2 tsp sugar
2 tbsp Worcestershire sauce (Eurasian Secret)
2 tbsp soy sauce
1 lime, juiced
peanut or vegetable oil
½ tsp saffron threads
1 large ham bone, or 1 lb rind back bacon
2 stalks lemongrass, slightly smashed
½-inch fresh turmeric root [kunyit], sliced
5 large onions, quartered
4-inch ginger , cut into thin strips
4 large tomatoes, halved
1 seedless cucumber, cut into 2 in lengths sprinkled with salt and air dried for 1 hr
6 cabbage leaves, torn into bite-size
6 whole fresh red Serrano chilies
1½ lb Chinese Roast Pork [brown, not red] store-bought, cut into 2-inch chunks
4 tbsp dried mustard powder (Preferably Coleman's)
9 tbsp white vinegar
6 med potatoes, quartered and parboiled in salt water
1 large can Vienna sausages, sliced ½-inch
**30-40 dried red Serrano chilies [Substitute: 1½ to 2 cups Chili Paste], or to taste
15 shallots
6 garlic cloves
[Items in red are to be ground or blended]
How To Get Started & Cook
Season chicken with salt and pepper, Worcestershire sauce, soy sauce, sugar and lime juice
Brown chicken pieces in peanut or vegetable oil, drain and set aside
If using dried red chilies, first remove stems and most seeds, reconstitute in hot water
Using a mortar & pestle or blender, grind the softened dried red chilies into a paste, [or use readymade Chili Paste]
Heat 6 tbsp peanut or vegetable oil in a hot wok or pot, add chili paste and stir-fry till well toasted, color darkens, oil starts to ooze from paste - Be careful not to burn!
Pour Chili Paste into a bowl and set aside
Pound or blend shallots and garlic to a paste
In the same wok, heat 2 tbsp of oil, add and stir-fry shallots & garlic paste for about 1 min, add dried saffron threads and 2 cups of water
Bring to a boil, add ham bone or rind back bacon, lemongrass stalks and fresh turmeric
Boil rapidly in the wok for 10 mins, then transfer into a large stewing pot
Add the browned chicken pieces, wok-toasted chili paste [and oil], onions, ginger, tomatoes and whole red chilies
Season with sugar, salt and pepper, stir well, bring to a boil, then to a simmer for 10 mins
Add Chinese roast pork chunks, gradually add 4-5 cups water, bring to a boil again, cover and reduce heat to a simmer for 10 min
Combine 4 tbsp dried mustard powder with 4 tbsp white vinegar, mix well and add to the pot, then add 5 more tbsp white vinegar
Add the cucumber and cabbage, stir well, bring to a boil, then reduce to simmer uncovered until the chicken is tender, about 10 mins
Lastly add the parboiled potatoes and Vienna sausages, continue to simmer uncovered until potatoes are fully cooked, about 5 mins
Serve hot with steamed rice or a loaf of crusty French baguette
Now the 2nd Recipe:
Rich Fruit Cake (7lbs)
Ingredients
33/4 - 4 lbs Mixed Fruit:-
1 lb Raisins
3/4 lb Sultanas
1 lb Currants
1/4 lb Preserved ginger
1/2 lb Candied orange & lemon peel
1/4 lb Candied cherries
1/4 lbDried figs
1/4 lb Chopped almonds
all the above to be washed and sun-dried. Then chop a little. Dredge with some floor before using. Flour to be taken from amount specified for cake.
1 lb. butter ( 11/2 lbs if u want it richer)
1/2 lb. sugar
1 lb. flour
12 eggs
2 tsp ground cinnamon
4-5 dessertspoon treacle or golden syrup
1/2 cup grape juice
2 tablespoons Brandy
Method
Cream butter, add sugar gradually
Separate yolks from egg whites & beat yolks till lemon colored.
Add to butter & sugar, then add treacle & ground cinnamon
Beat egg whites until stiff & add to mixture.
Add flour, except enough to dredge mixed fruit.
Add grape juice and then fruit, a little at a time, mixing well.
Last of all, add brandy :-) this makes a rich traditional English Fruit Cake
Fill tins lined with greased brown paper & bake in slow oven for 3-4 hours, depending on the tins' size.
OK NOW, go GIVE IT SHOT gals.................
MERRY CHRISTMAS TO EVERYONE & ENJOY A VERY SPECIAL CHRISTMAS WITH YOUR LOVED ONES!!!
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