Maybe because I was fasting, or maybe I was bored, or maybe I was just feeling adventurous, well whatever the reason for today’s enthusiasm in cooking was, it was a happy affair. I have never tried this Malaysian dish before and it was quite a refreshing difference. I haven’t come across too many dishes which has a combination of curry powder and sweet soy sauce. An obvious reason would be my newly acquired cooking hobby but still it looked different and good and most importantly, I had all the ingredients (hmm..actually ALMOST all the ingredients).

It’s amazing how it almost always happens that I’m missing at least ONE of the ingredients. Rather frustrating I must say but then again, what are substitutes and ingenuity in the kitchen for? I’d actually prefer considering the cooking experience an experimental procedure even if at times disastrous consequences do happen. Like when we were in Tasmania and I tried frying rice with half the ingredients I normally had and it turned out a soggy inedible mess. Or like that other instance when I was trying to bake a cake and got my measurements for the ingredients confused - well that’s not exactly experimenting - but you can imagine the monstrosity that emerged from the oven. *Shrug* **it happens…

But this is worth trying especially if you like a mild and sweet gravy. Perfect for the very mild nasi minyak that I cooked to go with it. Ahem…yeah, it was quite a feast, if I say so myself thanks to Teratak NurKasih for the  lovely recipe.

Ingredients:

1/2lb mutton (washed and cut into medium sized pieces)
1 tbsp cumin powder
2 tbsp meat kari powder
1/2 tbsp cili paste (you can add more for a more spicy gravy)
1/2 onion - sliced
1 1/2 cups evaporated milk (1 can)
1 cup water
2 tbsp sweet soy sauce
2 tbsp brown sugar
5 tbsp grated coconut - pan fried until fragrant and light brown

For Frying:
1 stick cinnamon
2 star anise
3 cloves
3 cardamoms
3 tbsp oil

Blend into a paste:
1/2 onion
1/2 in ginger
2 cloves of garlic

Method:

1. Combine ground ingredients with cumin powder, curry powder, chili paste and onion.
2. Heat oil, fry the cinnamon, star anise, clove and cardamoms until fragrant.
3. Add the combined paste and continue frying for a while until fragrant.
4. Add the water and milk. Stir well. Add the meat.
5. Continue cooking on medium heat stirring occasionally to prevent the meat from sticking to the base and the gravy from burning.
6. When the gravy is sufficiently thickened, add the sweet soy sauce, brown sugar and grated coconut.
7. Stir well to combine and turn off the heat.
8. Serve hot with rice.

Tips:

• If you don’t have chili paste on hand, take a few dried chili, remove the seeds by cutting slantwise and soak in hot water til soft. Grind together with the blended ingredients to a smooth paste.
• While the gravy is cooking, pan fry the grated coconut on a dry pan. It won’t take too long so just be patient and stir continuously until they turn brown and smell heavenly. Caution: It will burn if you don’t give it your tender loving care.