Yudhika’s Sugar & Spice

Asian Beef Short Rib…Sugar & Spice recipes

Sugar & Spice with Yudhika - Asian Beef Short Rib served with Coconut Rice

Sugar & Spice with Yudhika – Asian Beef Short Rib served with Coconut Rice

I have a big heart for South East Asian flavors….lemongrass, coriander, coconut and chilli. On Sugar & Spice last week, I showcased these flavors dedicating an entire episode to highlight the delicious cuisine.

On the menu, a slow cooked Asian Beef Short Rib with a fragrant home-made paste, slowly simmered in coconut milk and to go with that a lightly scented coconut rice, dotted with peas. If you are short on time, the beef rib can be prepared in an AMC Speedcooker but remember to reduce the liquid to prevent the sauce turning into a soup….during the show, I used a normal pot…when I say normal I mean I use a fabulous AMC pot for this and not a pressure cooker.

Don’t forget to catch the show on Dstv’s Home Channel 176 or you can tune into Mela on Sundays on SABC 2 for a weekly dose of delicious too!

Asian Style Beef Short Rib by Yudhika Sujanani  cooked with lemongrass, chilli, garlic and coconut milk

Asian Style Beef Short Rib by Yudhika Sujanani cooked with lemongrass, chilli, garlic and coconut milk

Asian Beef Short Rib

Ingredients

1kg beef short rib

For the paste:
2 inch piece of ginger
2 stalks lemongrass, chopped (white parts only)
4 – 6 green chillies, chopped
4 garlic cloves, crushed
5 cloves
45ml sunflower oil
1 onion, chopped

50ml sunflower oil
1 – 2 cinnamon stick
1 bay leaf
30ml red chilli powder
2,5ml turmeric
10ml coarse salt

8 lime leaves

500 – 600ml coconut milk
Coriander, to garnish

Place the cloves, chillies, onion, garlic, and ginger into a blender.
Process until smooth.

Heat the sunflower oil in an AMC Pan.
Add the cinnamon sticks and bay leaf.
Once the whole spices are fragrant, add the fragrant paste.
Saute until the moisture evaporates.
Add the red chilli powder and turmeric.
Stir for 3 – 5 seconds, then add the beef short rib.
Coat the rib with the fried paste, scraping the pan to prevent burning.
Add the salt and stir well.
Pour in the coconut milk, add the lime leaves and loosen the spices that are stuck to the base of the pan.
Lower the heat and simmer until the beef is tender.
Once the beef is cooked through, simmer uncovered until the sauce thickens.
Place on a serving platter and garnish with fresh coriander.

Pea and Coconut Rice by Yudhika Sujanani

Pea and Coconut Rice by Yudhika Sujanani

Pea and Coconut Rice

Ingredients

50ml sunflower oil
45ml desiccated coconut
375ml basmati rice
600ml water
150ml coconut milk
Salt to season
250ml frozen peas
Coriander, to garnish

Heat the sunflower oil in an AMC pot until warm (not hot).
Add the desiccated coconut and stir to heat.
Add the curry leaves and stir for a few seconds.
Stir the basmati rice into the fried coconut.
Add the water, coconut milk and salt.
Reduce the heat to low and cover with a tight fitting lid.
Once the rice has steamed through, add the frozen peas and cover with a tight fitting lid.
Check the rice, ensuring it does not stick to the bottom of the pot and burn.
Leave to stand for 2 – 3 minutes until heated through.
Garnish with fresh coriander.

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Sugar & Spice with Yudhika: Almond Crusted Paneer

Yudhika prepares Almond Crusted Paneer on the Home Channel's  Sugar & Spice

Yudhika prepares Almond Crusted Paneer on the Home Channel’s Sugar & Spice

Caught up in the whirlwind of cooking classes, tv shoots and just amazing times, blogging sometimes takes a bit of a beating! I am back on track and please stay tuned to the blog, social media and the Home Channel to catch up on the latest episodes of Sugar & Spice on DSTV’s 176.

Here is a recipe from last week’s show, focusing on vegetarian meals! I marinated paneer in a tandoori style paste and patted on a handful of flaked almonds to form a crust…bake in a hot oven and serve with mint chutney! You have the perfect and quite unusual oven baked paneer.

Marinated Paneer crusted with flaked almonds ready for the oven....Sugar & Spice with Yudhika on the Home Channel

Marinated Paneer crusted with flaked almonds ready for the oven….Sugar & Spice with Yudhika on the Home Channel

Almond Crusted Paneer

Ingredients

4 litres full Cream Milk, preferably Clover
180ml white vinegar

Boil milk in a thick bottomed pot and stir continuously to prevent the milk from sticking.
Once the milk comes up to the boil, remove from the heat.
Pour the white vinegar around the pot and gently move the milk – do not stir.
If the mixture still looks milky, add a little more vinegar.
Leave aside for 30 minutes.
The curd should float to the top and form a thick layer.
Place the curd in a strainer and use the back of a spoon to press out the excess whey.
Tip the curd into a muslin cloth and mould it into a ‘cake’.
Place the paneer on a chopping board and place a large pot filled with water on top.
This will help the excess moisture drain away.
Leave to drain for 2 hours.
Place the paneer in a zip seal bag and store in the refrigerator for up to 2 days.

Yudhika’s tips:
Always use full cream milk when making paneer.
Leave the paneer on the draining board while it is being pressed – the whey can cause a mess.
If the paneer is too soft, leave it unwrapped in the refrigerator to firm up.

For the marinade

60ml chickpea flour
10ml Curry me Home Magic Masala or Indian Rub
20ml red chilli powder
2,5ml turmeric
5ml ajwain seeds (carom or lovage)
10ml garam masala
5ml ground black pepper
60ml fresh cream
50ml yoghurt

50g flaked almonds
Salt, to season
Sunflower oil, to drizzle

Place the spices, chickpea flour, yoghurt and cream into a bowl.
Stir well until the marinade is smooth.

Place a piece of baking paper onto a roasting pan or baking tray.
Drizzle with a little sunflower oil and spread two tablespoons of the marinade over the paper.
Place the paneer on top and coat in the remaining marinade.
Season with salt and gently press the flaked almonds over the marinade.
Drizzle with sunflower oil.

Bake in a preheated oven at 200 degrees celsius for 12 minutes or until the paneer is golden brown.
Serve with mint chutney.