Beef Rendang (Sumatra)

Ingredients (4 persons)                            Preparation

1	2	Onions	1	Mash one onion; Cut one onion.
2	4 nuts	Garlic	2	Mash / cut garlic, ginger, lemongrass. Make paste.
3	1 tab. spoon	Ginger	3	Heat oil in wok.
4	1 tab. spoon	Lemon grass	4	Add meat, cut onion, fry till brown.
5	1 tab. spoon	Oil	5	Add onion mash spices.
6	0,6 kg	Beef	6	Add coconut milk.
7	1 tea spoon	Cinnamon	7	Add tamarind.
8	6	Cloves
9	1 tab. spoon	Coriander		The almonds
10	1 tab. spoon	Cumin	1	Heat oil in small pan.
11	75 g	Coconut, rasped	2	Add almonds; stir, fry golden.
	50 ml	Coconut milk

Suggestions for Serving:

Accompanying dishes: Couscous; Green salad with lemon dressing

Preparations for serving: Put tajine on plates; sprinkle with almonds and parsley

This is a wonderful dish from Indonesia with a lovely taste of cloves. Long ago the Dutch and the British fought each other to get control of the spice trade, especially for cloves, so there is quite a lot of history in this dish. (especially as the Dutch Entebbe boys outnumber the British 2:1!).

Anyway, the first thing you need is some meat. Go to the nearest game park and get yourself some Kobus kob thomasi (the Ugandan Kob shown on the country's coat of arms), or if you have less time available, some beef from the local supermarket will have to do.

 

After some processing....

Now get the spices ready... yes, alternative energy sources may be needed...

 

Now find some volunteers - preferably hydrogeologists....

Give them a large enough kitchen...

and we can begin... with some Mozard...

 

Fry the meat, add some salt...

When the meat is slightly cooked, add the spices...

While the meat is cooking, fry up some mushrooms in butter.

Add the coconut milk to the meat...

Add the tamarind sauce...

and enjoy!!!

 

And for those of you who are still confused
- yes it is beef, not some cute little antilope!

Tilapia / Nile Perch with Mango and Ginger

Ingredients (2 persons)                            Preparations

1	½	Baguette		The baguette:
2	2 x 275 g	Tilapia	1	Heat oven (180 oC)
3	¾ cup	Rice	2	Baguette in long pieces (+ garlic butter) 15’ in oven
4	1 tab.sp	Olive oil		The rice:
5	2	Mango		Cook the rice (+ 1,5 cup water, salt)
6	1 tab.sp	Ginger		The fish:
7	1 tab.sp	Garlic	1	Chop ½ mango, ½ onions
8	1	(Red) chili	2	Cut fish into chunks & rub with oil
9	150 g	Tomatoes	3	Fry the fish for 5’.
10	150 g	Small onions	3	After 5’: add ½ chopped mango and onions
11	100 g	Cucumber		The sauce:
12	3 tab.sp	Lemon juice	1	Mash ½ mango, ginger, garlic, chili
13	3 tab.sp	Dry white wine	2	Add lemon juice & wine, coriander
14	1 tea sp.	Koriander	3	Thoroughly mash to paste
15	pinch	Salt, pepper		The salad:
			1	Mix cubes of tomatoes, cucumber, 1 mango
			2	Add vinaigrette (vinegar, oil, salt, pepper, coriander)

Suggestions for Serving:

Serve fish with dressing; accompanied by boiled rice, tomato-mango salad, dry white wine.

The first thing you need to do is to go down to the lake and get yourself some fish!

 

Then go to the market for some fresh fruit and vegetables.

Find a volunteer to do all the cutting and chopping. You will need someone who can operate even if there is a powercut. Hydrogeologists are trained to cope in all situations, and therefore best suited for this kind of challenge.

Put the recipe in a safe place,
and illuminate using alternative energy sources if necessary...

Cut the fish into chunks.
You can leave the skin on, as it will turn crispy when you fry it.
Mix some olive oil into the fish, so you will not need any oil in the frying pan.

 

Prepare the mango and onions. The mango does not need to be too ripe.

 

Prepare the tomato, cucumber and mango salad.

 

Mash up the sauce - fresh mango, ginger, garlic,
chilli, lemon juice, white wine and coriander.

Fry the fish for about five minutes,
add the chopped mango and onions and fry for another five minutes.

It's ready when it looks like this!

...and now for the best part - Enjoy!