Delicacies - Menus for September 2000
PRAWNS IN COCUNUT MASALA
Headless prawns -
Finely chopped onion - 1 cup
Fresh grated coconut - 1/2 cup
Dry red chili whole 8 - 10
Coriander seeds - 1 Tbl.sp
Cumin seeds - 2 tsp
Cloves - 8 - 10
Cinnamon - 1 small piece
Malt Vinegar - 2 Tbl.sp
Garlic paste 1 Tbl.sp
Ginger paste 1 Tbl.sp
Coconut - 1/2
Oil - 3 Tbl.sp
Salt to taste
1 Wash and devein
2 Make a paste of cinnamon, cloves, cumin seeds, coriander seeds, whole red chillies and
coconut with vinegar.
3 Heat oil in a kadhai.
4 Add chopped onions and cook for about 5 minutes until light brown.
5 Add prawns, ginger paste, garlic paste and ground masala.
6 Add a cup of water and cook on a high flame for 4-5 minutes or till prawns are tender.
6 Do not overcook prawns as they tend to become tough on overcooking.
Sweet & Sour Duck
Sweet & Sour Plum
Fine Black Sauce
Tick Black Sauce
Clean the Duck
Mix all the ingredients into a bowl, except the onion ( for big duck 7-8
sweet & sour plum and 3-4 for small duck)
Rub the duck in and out with the mixture
Cover the duck and leave it inside bottom of the freeze for 4 to 5 hours
Fried the onion & garlic till turn brownish and add with the left
ingredients of the duck from the basin using a small fire
Put the marinated duck in the wok turn it side by side
Add water up to covered the duck and turn the fire small again for 1 hour
Add salt/ajinomoto to taste
When cooked, put away the duck bring it to cold for cutting
Add lime on the gravy left and bring it to boil,
And spread the gravy on the cold duck
And its ready to eat
Contributed by Ms. Annie Chong, Kota Kinabalu, Sabah
Back To Main Delicacies Page
Submit your contribution to Borneo