Sugar Bean Curry and Sambal
Soak beans overnight in boiling water. Wash and change water in the morning. Cook in the microwave for 15 minutes, rinse out and change water.
Cook another 15 minutes in microwave then rinse in cold water to cool down. Chop the onions, chillies, green pepper, garlic, and ginger.
Sugar Bean Ingredients
500 grams of sugar beans
1 1⁄2 kg of lamb chops and leg chops cut into pieces
2 large onion
2 small bird-eye chillies
1 green pepper
1 whole garlic
3 cm piece of ginger
3 tbsp. of tomato paste
2 large cinnamon sticks
2 tbsp. leaf masala
3 fresh curry leaves
2 tbsp. turmeric
1 tsp. cardamom seeds, tops cut off
4 bay leaves
1 tsp. of allspice
2 star anise
1 tsp. of coriander seeds
1 tsp. of mustard seeds
1 bunch of fresh coriander leaves
4 chicken cubes
2 tbsp. of sugar
paste along with the leaf masala, turmeric, curry-leaves chicken cubes and sugar. Allow the spices and vegetables to simmer for approximately 20 minutes. If it starts to burn then add a little water to cool down. Next add the lamb and cook slowly in the spices. Add the pre-cooked beans and enough water to just about cover the ingredients in the pot. Cook until the meat just begins to fall off the bones and the beans are soft but not mushy. Before serving add the freshly chopped coriander.
Serve with rice and the onion – tomato sambal.
2 large beef tomatoes
2 small birds-eye chillies
2 tbsp. of white distilled vinegar 50 ml of boiling water
2 tbsp. of sugar
1 tsp. of salt
1 tbsp. of oil
Chop the onion and cover in boiling water for a five minutes. Strain off the water. Chop the tomato and the chilies and add to the onions. Dissolve the sugar and salt in 50 ml of boiling water; add the vinegar and oil to the chopped veggies. Add the dressing to the onion and tomatoes, stir and serve with the curry and rice.
Ingredients For the Pastry
200g plain flour 65g icing sugar 130g cold butter 1vanilla bean 1egg
1-3 tbsp. of cold water, if needed
For the filling
550ml sweetened condensed milk 2 tbsp. flour
3 tbsp. corn-flour
1 tbsp. vanilla extract 1tbsp. almond extract 1⁄2 tsp. cinnamon
1⁄2 tsp. nutmeg
Strawberries, to serve
Icing sugar to sprinkle on top
Butter and flour a 23cm quiche tin pan with a removable base. Preheat oven to 200 C / fan oven to 180 C or gas-mark 5. Place flour and sugar in a bowl add the seeds from the vanilla bean and mix. Cut cold butter into small cubes and work slowly into flour, rubbing in to a crumbly consistency. Make a well and add the slightly beaten egg and if necessary some cold water, knead until the dough barely comes together. Remove dough from bowl and place on a work surface – knead just enough to incorporate all the dough. Do not overwork the dough; otherwise it’ll be tough. When it’s ready, the dough will be barely moistened and come together into a ball. Let the dough rest in the fridge for at least 30 minutes. Roll out and line the quiche tin with a 5mm thick layer of dough. Cover with baking parchment and fill with beans to bake blind. Place the tin in the centre of the preheated oven and bake pastry for about 20 minutes or until the crust is light golden browned. Remove the parchment with the beans and bake for a further 5 minutes to brown the base lightly. Remove from oven and let cool.
Place saucepan over medium heat, add condensed milk, nutmeg and cinnamon. Bring to a boil and remove from the heat. In another bowl, mix together flour, corn-flour, vanilla and almond extract- whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps. Now return the pan back on the heat – keep stirring constantly until it starts to bubble. Cook for 5 minutes on a very low heat constantly stirring. Remove from heat and pour mixture into the baked pastry shell. Let it cool down and sprinkle with icing sugar before serving.
Serve cold with some strawberries or other tart fruits to balance the sweetness of the tart.