For the Maltese, any stand out dishes that can be made with more common meat? I've had rabbit and horse back home but they're near impossible to find in a conventional store where I am. Alternatively, would still be acceptably Maltese if I just replace the rabbit with something else but still keep the other spices and flavours?
Yo got a recipe for that?
Yeah, sorry I've not been replying the last couple of days because I've been on a bit of a vacation. The amounts below are estimates because I never really measure the amount of my ingredients and you definitely know your stuff when it comes to cooking, so maybe it's best if you try with different amounts. On top of that, Asian food is based purely on taste anyway, so try to keep tasting and adjusting the amounts with the spices as you're cooking.
Spices you need to prepare (chop finely):
- 3 cloves of garlic
- An inch of ginger
- 2-4 bunches of spring onion
- One whole bulb of shallot
- 1/2 bunches of lemongrass (bruise these with a knife)
- Chili pepper (obviously to your deisred spiciness)
Sautee this in the pot with frying oil, and if you like add half a teaspoon of sesame oil. Once it starts to smell nicely add the broth ingredients
- 4 cups of coconut cream/creamed coconut (NOT coconut water/milk). Basically try to have the coconut fill a medium sized pot, around half a litre maybe). If you're buying solid creamed coconut, you would need about a half to three quarters of a standard-sized block. Add water to this for your desired thinness/thickness of the broth.
- 3 whole star anice
- 4 tablespoons of chilli oil (again, adjust to your desired spiciness but this gives it the nice red colour so I like to add a lot)
- 2-4 tablespoons of shrimp paste. This is a brownish-gray kind of paste and you can find this in an Asian store, but don't confuse it with a flavoured cooking sauce, as it's strictly a paste to provide you the most basic flavour. Start with 2 tablespoons and add the seafood and let it simmer. After 5-10 minutes keep tasting and add more paste as desired. You will notice the flavour that this paste add to the broth and you could adjust to add more afterward if you'd like the broth to taste more seafood-y.
- Your desired seafood, particularly shellfish because they are the most flavourful. I highly recommend shell-on mussels and clams as well as prawns. This may affect the amount of additional shrimp paste you will need as mentioned above. Of course you could also thrown in squid or chunks of fish but the shellfishes are important for flavour. That said, unless you're willing to pick the prawn back out of the broth after simmering, they will be overcooked. I prefer to add just the shells at this stage and the meat later. Although overcooked prawns aren't the worst thing ever really.
- Add salt, pepper and sugar to taste. This is more of a creamy curry so sugar is particularly important to develop its unique flavour, at least two and a half tablespoons.
Once the broth gets orange-red, it is ready. After this point you could just let it simmer on very low heat to further develop the flavours. This is a good time to put in additional ingredients such as leafy vegetables or noodles.
Hope this works and if you need anything let me know