1.

HARIRA ( MOROCCAN LAMB AND CHICKPEA SOUP ) chef wan

250 g lamb , diced
12 cup of water
250 g chickpeas, soaked overnight
2 onion
500 g tomatoes
3 spring coriander leaves
teaspoon turmeric powder
2.5 cm ginger, black pepper
125 g ricer vermicelli (bihun)
2 tablespoon tomato puree
Salt
spring parsley chopped
Method:
Boil the lamb
Add chickpeas, onion, coriander leaves, tomato, turmeric, ginger, black
pepper
Simmer for 1 hour until the meat, chickpeas is tender and soft. Boleh
tambah ubi kentang dan carrot
Add rice vermicelli and tomato puree. Boil until soft.
Season with salt and bawang goreng
Just before serving garnish with parsley

2.

Oxtail Soup (Sup Ekor) chef wan

Ingredients:
125 ml / 4 fl oz / cup Vegetable Oil
500 g / 1 Pound, 1 oz Oxtail, cleaned and cut into bite-size pieces
2 sudu kecil

(Serbuk Ketumbar)

1 sudu kecil serbuk jintan manis

1 sudu kecil serbuk jintan putih
1 Tbsp

Tomato puree

1.5 litres / 6 cups air

1 Carrot, peeled and diced
1 Potato, peeled and diced
2 Celery, diced
Handful Black Pepper, freshly cracked

Handful Coriander (Cilantro, Chinese Parsley or Ketumbar), chopped

Handful crisp-fried Shallots (Bawang Goreng)
Salt
Whole Spices:
4 Cardamom Pods
1 Cinnamon Bark (Kulit Kayu Manis)
6 Cloves
2 Star Anise

Paste Ingredients: - to be finely grounded

10 Shallots (Red Onions), peeled
4 Garlic cloves, peeled
2 Lemongrass (Serai), finely sliced
1 cm / inch fresh Ginger, peeled
1 cup water

Method:
Mix Oxtails with flour, salt, black pepper, and sear in hot vegetable oil. Fry until all sides of
meat are caramelized. Drain and set aside.
Using the same oil, saut the Whole Spices and Paste until fragrant. Add in Coriander
Powder, Cumin Powder and Fennel Powder, Black Pepper and saut over low heat for 3-4
minutes until fragrant. Add in Celery, mix them, and off the fire.
Put the Oxtails into a big pot; add in Carrots, Potatoes, Tomato puree and the Spice Paste.
Add in water, Coriander, Parsley, Lemongrass, crisp-fried Shallots, and Salt to taste. Mix
them evenly and bring to simmer for 2-2 hours, until the Oxtail is tender.
Just before serving, garnish soup with some Spring Onion and crisp-fried Shallots.
Note:
To save time, you can cook the soup in 25 minutes using a pressure cooker. Youll have to
reduce the water to 1 litre (1 3/5 pints or 4 cups).

2. MEE BANDUNG TOK MAMA ( mak saya)

5 senduk cabai kering yg dimesin

3 sudu kacang tanah goreng yg diblend
air rebusan tulang dan daging
air stock udang
4 biji kentang yg direbus dan diblend
2 bungkus mee, telur rebus , bawang goreng
periuk saiz besar

langkah 1
1.
2.
3.
4.
5.
6.

Tumis minyak dengan bawang merah.

masukkan cabai kering dan tomato buah
agak garing, masukkan kacang tanah
masukkan gula dan garan ikut rasa
ambil 2 senduk cabai yang telah ditumis itu.
baki cabai dalam periuk ditambah dengan air daging, stok udang, air
asam jawa
7. dah mendidih, tambah ubi kentang

langkah 2
tumis bawang putih dan bawang merah
masukkan daging dan udang
masukkan kuah yang telah dimasak tadi
masukkan sos tomato, sos cili, kicap pekat
bila mendidih, masukkan mee
biarkan sekejap (bagi kembang sikit mee tu)
masukkan sayur sawi dan toge, buah tomato
perah asam limau ( 1 biji)
sayur jgn biar lama , nanti kecut gila