Chilli Beef with Coconut Cream and Dhania
Coriander is by far my most favourite and treasured herb. I’d add it to tea if I could just so that I could have a taste of it. Oooh wait maybe I should try that 🙂 hehe I digress. When I saw this recipe in the Australian Women’s Weekly Sensational Stir fries cook book there was no question I had to try it. And it did not disappoint.
The original recipe uses lamb but I had none so I just used beef fillet steak instead and kept all the other ingredients as is. Do try it. Serve with some hot rice. Your family will love it. HAPPY COOKING!!
Ingredients
- 1 tablespoon peanut oil (or whatever you have in hand)
- 2 small fresh red chillies, chopped
- 1 clove of garlic crushed
- 2 teaspoons grated ginger
- 1 medium onion, sliced
- 450grams beef fillets (you can also use lamb), sliced
- 1 tablespoon fish sauce
- 2 teaspoons sugar (preferably brown)
- ¾ cup coconut cream
- Small bunch of chopped fresh dhania (coriander)
Instructions
Heat oil in a wok or large sauce pan
Add chillies, garlic, ginger and onion. Stir fry till soft. Remove
Add lamb in batches, stir-fry till lamb is tender
Add onion, sauce, sugar, coconut cream and Dhania. Stir until hot
Serve with rice. HAPPY EATING!!
https://www.themothershipvillage.com/chilli-beef-with-coconut-cream-and-dhania/
Coconut Rice (Nigeria style)
So of late I’ve been quite interested in West African cooking (No I don’t have a man from that side of the world) for a while actually I’ve been looking for way to make plantains differently. So during my search I run into a site called My Belle Don Full and the first dish she had was this amazing sounding coconut rice. For me coconut rice has always been just that rice with coconut milk/ cream and sometimes a little sugar or chilli. What this lady had done was something totally different from our Kenyan “norm”.
She had added roast chicken, carrots, onions, fish etc to coconut rice. I found it quite interesting and just had to try it. I have done it a few times over the last few months and I LOVE it each and every time. I know it sounds unconventional but try it I promise you that you will love it.
I changed a few things a bit, for example I do not always use the carrots; I don’t think it makes such a big difference and I also do not use crayfish as I have NO idea where to get it so I substitute it with fish sauce. Do not leave this out as I think it adds an amazing flavour to the rice. I tried it without and it was not as tasty.
I really hope you will enjoy this dish, coz it is truly amazing. Thank you amy belle don full. HAPPY COOKING!
Ingredients
- 2 cans of coconut cream/ milk + water if needed to make 8 cups of liquid
- 4 cups of Rice- cleaned
- 1 whole roast Chicken – I got mine from Kenchic I just asked them not to deep fry it (you can add or substitute fish, beef or goat meat)
- 1 Medium onion
- 1 small bunch of spring onions
- 2 tablespoon fish sauce
- 2-3 Scotch bonnet peppers
- 3 Medium carrots, grated
- 2 seasoning cubes (I used knorr chicken cubes)
- Salt to taste
Instructions
Put the coconut milk in a clean saucepan and the water Add chopped chilli peppers, onions, and carrots Add the seasoning cubes, salt, fish sauce Slowly bring the coconut milk mixture to boil for approximately 10 minutes
Add the chicken, Slowly mix the ingredients in the saucepan
Add in the rice and cook for 10-15 minutes until the coconut milk starts to dry down. Reduce the heat and cover the sauce pan. Cook until the rice is ready.
If the fluid completely dries down before it is cooked you can add ½ cup of water or stock
Remove from the heat and serve immediately! HAPPY EATING!!
https://www.themothershipvillage.com/coconut-rice-nigeria-style/
I had mine with watermelon juice. YUM
