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Life In Meals With Violet Oon: Boost the season with Curry Satan

Life In Meals With Violet Oon: Boost the season with Curry Satan

Curry Satan

Preparation time: 4 hours (together with soaking time)

Cooking time: One hour

Serves: Six to eight as a part of a Christmas meal


½ (600g) rooster

300g pork spareribs, prepared chopped

250g Chinese language roast pork with pores and skin

2 Italian sausages or cocktail sausages

1 carrot

1 to 2 massive potatoes

2 massive onions

2 slices pineapple

3 tomatoes, ripe

6 recent pink chillies

6 recent inexperienced chillies ¼ cabbage

4 to six Tbs olive oil ½ to ¾ cup vegetable oil


1. Minimize the rooster into eight to 10 items and purchase the pork ribs prepared chopped into finger lengths. Minimize the

Chinese language roast pork into bite-sized items and the sausages into thumb lengths. Peel the carrots, potatoes and onions and reduce into wedges.

2. Minimize every pineapple slice into 4 to seven items and reduce every tomato into six wedges. Pluck or reduce off the stalks of the chillies and reduce every chilli into half alongside the size solely midway by way of. Minimize the cabbage into massive chunks.

Seasoning for rooster and pork ribs

2 tsp of every – darkish soya sauce, gentle soya sauce, pepper powder and lime juice for every kind of meat.

Spice combine to pound or grind right into a semi-fine paste

10 recent pink chillies

10 dried chillies

50g ginger

1 thumb recent turmeric root

3 massive onions

1 ½ tsp mustard seeds (biji sawi)

Methodology for spice combine

1. Minimize chillies roughly, soak dried chillies in boiling water for one to 2 hours until tender, drain. Peel ginger turmeric root and peel and reduce onions into chunks.

2. Grind or pound all elements collectively right into a semi-fine paste.


6 Tbs white vinegar

6 Tbsp tomato ketchup

3 to five Tbs sugar

1 ½ Tbs Coleman’s mustard powder

2 tsp ready English mustard

2 tsp darkish soya sauce

1 ½ to 2 tsp salt

2 to 4 cups water

Methodology for sauce

Combine all of the elements and use solely two cups of water to combine into the sauce – add extra water whereas cooking. Modify throughout cooking to your personal style. I really like an intense candy, bitter and sizzling flavour, however many individuals like their savoury meals much less candy.

To cook dinner

1. Flip oven to 180 deg C.

2. Season the rooster and pork ribs for quarter-hour. Toss in a single to 2 tablespoons of olive oil.

3. Toss the sausages, potatoes, carrots and pineapples in about one to 2 tablespoons of olive oil in a bowl. This supplies a skinny oil coating.

4. Roast the pork ribs within the oven for quarter-hour. You roast the pork ribs first as a result of the pork takes longer to cook dinner.

5. Add the rooster, sausages, potatoes, carrots and pineapples and roast for quarter-hour.

6. Take away from the oven. This simulates ready-cooked leftover meals and this pre-roasting offers the dish its further kick.

7. Warmth the oil in a wok and fry spice combine until aromatic, for about eight to 10 minutes, until oil begins exuding.

8. Add the onions, tomatoes, entire chillies, pork ribs and roasted pork. Stir-fry briefly, then add the sauce elements and one cup of water.

9. Deliver to the boil on excessive warmth, then flip down warmth to simmer for quarter-hour until the pork is semi-tender.

10. Add the pineapple, rooster, sausages, carrots and potatoes and simmer for 10 to fifteen minutes until the half-cooked roasted rooster is cooked. Boil for as much as half-hour. Check for doneness of the pork and rooster.

11. Add extra water if the gravy turns into too thick. Unfold the cabbage on high and canopy with a lid.

12. Steam the cabbage over the stew for 2 to a few minutes until the cabbage adjustments color however continues to be crispy.

13. Change off warmth, stir properly and serve with chunks of baguette and a salad.

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