“The most indispensable ingredient of all good home cooking: love, for those you are cooking for.”
Author: Sophia Loren
Here in Argentina the spices that I like are very difficult to find and when I do it is very, very mild. When my friends recently visited they brought me a bag full of spices. Yes it is true, I miss the spices that we have back in South Africa. Andrey always says that he battled to eat the food that I prepared in South Africa because it was too spicy. I suppose for a person who is not used to eating spicy food this can be a problem. It is not that I eat very hot food, in fact I don´t like hot food, but I do need a couple of spices to add flavour to my food.
I couldn´t wait to open all the bags and smell the aroma of spices! They did not disappoint and brought a great variety. The table was covered in packets! From curry to Aniseed! I must have had eyes like Puss in Boots (the cat from the movie Shrek) because it didn´t take long to convince them to cook me a traditional Malaysian curry.
|A table covered in spices!|
Rika was in charge of the cooking and Monica was the assistant and recipe writer. Each spoon was carefully measured and thrown into a large black pot. It was amazing to watch the two in action.
|Rika´s Lomo Curry Recipe|
In the mean time Andrey was busy to plan our route and had maps open on the computer and I kept myself busy with the music. What is cooking without music and I was in charge of the play-list! Now that I like to do!
|My kind of music!|
Oh did I mention the wine? We chose a fine bottle of Malbec or maybe a little bit more. Every now and then I peeked underneath the lid to smell the delicious flavour. I wish I could cook like that!
|Malaysian curry with South African flair|
Malaysian curry cannot be served on it´s own and they decided to make a garlic rice to go with it. I have never had garlic rice before and I was looking forward to try it.
|Garlic rice to be served with the curry|
The food was ready!
I nearly fainted when I took the first bite. This was so delicious! I ate and ate until I couldn´t eat anymore! I think I must have been any cook´s dream because I couldn´t resist and asked for seconds. I made a real piggy out of myself!
|It´s been a while!|
The verdict: The best Malaysian curry I have ever had! The next day I realized…..
“There is no such thing as a little garlic.”
Author: A. Baer
- 1 union sliced, 1 cube (house) garlic friend in a little bit of oil.
- 6 gloves (wholes cloves), 3 bay leaves, 2 star aniseed, 6 green Elachi (Green-Cardamom), 1 cinnamon stick (break in smaller pieces) – add to opnio mix.
- Add meat – cut in squares/blocks/cubes and spice with Barbeque Spice (1/2 teaspoon).
Curry mix paste:
- 1 teaspoon coriander
- 1 teaspoon Lumin or Cumin (cannot read her handwriting -anyway have no idea what spices this is!)
- 1/2 teaspoon Paprika.
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon mild spicy curry powder
Mix with a little water to make a paste. Add paste to meat and add 1 cup of water and bring to boil. Add 1 tin of tomatoes and let simmer (boil slowly). Leave for an hour. After 55 minutes add 2 table spoons of Tumeric mixed with a little bit of water (paste).
Add potatoes and carrots as you see fit. Chops them before you add it to the pot.
Wait until it is cooked.
- 1/2 chopped union, 1 cube of garlic fry in a bit of oil.
- Take a block of chicken stock de-solve in 2 cups of water and use 1 cup of rice.
- Bring to boil and let simmer.
Ps. My friend knows I am a terrible cook so she described everything to me in great detail!
Date: 22 October 2011
Place: Santa Rosa de Calamuchita, Argentina.