Iraqi Kabab

What you will need?

Ingredients:  
3 cups ground beef
1 1/2 large capsicum / bell pepper chopped into small pieces
2 large tomato - cubed
1 bulb of medium onion - diced
2 cups of atta flour  
1 stalk of  coriander or parsley - chopped
1 teaspoon salt  to taste
2 tablespoons of black or white pepper  ( you may adjust this accordingly to your liking
3 cloves garlic, minced
1 teaspoon beryani spices (optional)
corn oil (or any other vegetable oil - but not olive oil)
curry powder (optional)  

How To:
Mix the beef, capsicum, tomato, onion, garlic and atta flour together in a large bowl.
Add the black pepper, salt, parsley and other spices to the mix.  
Mix the whole thing then you make it as a small patty
If it’s too wet, add some more flour. If it’s too dry, add some water.  
Heat some cooking oil in the pan
While waiting for the oil to heat up, form the mixture into oval kabab patties that is half an inch thick.
You can then fry them up until they turn to golden brown in colour.
Place it on some paper towels or napkins to drain the excess oil.

Happy Cooking!

Amy

Comments

Post a Comment

Popular posts from this blog

Lamb Kofta

Image
What you'll need Mince Lamb - 700 grams 1 Onion - Chop it 4 Carrots - grated Capsicum (Red) - chop it. 2 Tomatoes - Chop it 3 Stalks of Spring Onion Note: Make it as tiny as possible. How you do it, it’s up to your creativity. :) Spices  (1 teaspoon each) Garam Masala Corriander Powder Chili Powder 2 Table Spoon of flour Salt to taste How To Mix everything together. I leave this mixture overnight. It tasted better. Most probably because the longer you leave it, the seasoned it'll be. So if you have a skewer, go ahead and grab it. Else just shape it in whichever shape that you'd love. Some will go for the ball shape. the other will do the cylinder shape. Long or short? Your call. Rule of thumb; regardless if you're using the grill of the pan don't turn it until they are well sealed. You'll end up transferring the meat to the grill. Patience is the key. Now, Happy cooking. xx Amy H
Read more

Ikan Masak Pindang

Ingredients 4 cloves of garlic (thinly sliced) 1 bulb of onion - medium size (thinly sliced) 3cm of ginger (thinly sliced) 1 stalk of lemongrass - cleaned and crashed - thats it. some bird's eye chili or any kind that you can get  (amount: depending on your tolerance level) 3 cups of water 1 teaspoon of turmeric powder salt to taste 1 piece of Asam Keping 3 pieces of medium sized fish Options: mackerel or yellow tail scad or even tuna - cleaned and cut into half. Let the adventure begin. In a medium size pot add water, garlic, onion, ginger, lemongrass , asam keeping and turmeric powder Leave it for about 6 minutes on medium heat. After that, throw in the fish leave it until it's cooked and add on some salt to taste Done! You can now enjoy Ikan Masak Pindang. :) Happy Cooking! Amy Note : This dish is to be paired with plain rice. :)
Read more

Kuih Tepung Pelita (In A Jar)

Image
Ingredients Green layer (Bottom) 1 cup of sugar 1 cup of rice flour 4 cups of water * few drops of food colouring in green or if you have pandan leaves, you can blend it with water, sieve and use it. White Layer (Top) 1 cup of Coconut Milk 2 and a half cups of water 6 tablespoons of rice flour 1 teaspoon of salt Jar or any container. How to:- Prep the green layer first for this will be at the bottom. Mix the green layer ingredients together. Make sure there's no lump Sieve - guess what, if you don't skip this step, the percentage of having lump is to non-existance. Trust me, for I learned my lesson from the hands-on experience. lol Now, this is where the magic begins. No fancy pot, just use whatever that you have, place it on the cooker, electric or gas. The keyword is "Stir" therefore make no mistake. Whatever happens whilst making this "kuih" you must ensure you keep on stirring it. You can start with maximum heat, as i
Read more