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MANGALOREAN BEEF SUKKA

This Beef Sukka is a traditional Mangalorean Catholic style recipe. The recipe is adapted from the Chicken and Mutton Sukka preparations that are native to the coastal regions of Mangalore, Udupi and Kundapur. It is a semi-dry dish made with ground roasted spices and freshly grated coconut. The dish goes perfectly well with Neer dosas and boiled rice.   INGREDIENTS 1 Kg Boneless Beef  (Preferably with Little Fat)  1 Medium Sized Onion, Sliced 5-6 Cloves of Garlic, Bruised 1" Ginger , Bruised 4 Cloves  1" Cinnamon  1/2 tsp Whole Peppercorns   2 tbs vinegar  200 gms Grated Coconut For Tempering 2 tbs Ghee  2 Sliced Onions  2 Sprigs of Curry Leaves Salt to Taste For The Masala Paste   10- 12 Byadgi Chillies 3-4 Round Chillies  2 tbs Coriander Seeds 1 tsp Cumin Seeds  1 tsp Whole Peppercorns  1/4 tsp Fenugreek Seeds 1" Cinnamon 4-5 Cloves  1/2 tsp Tumeric Powder  Marble Sized Ball of Tamarind METHOD Clean and cu...
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Seafood Nasi Goreng

 



Nasi Goreng is a popular Indonesian style Fried Rice. What sets this apart from chinese fried rice is the use of an Indonesian sweet soy sauce called Kecap Manis and Shrimp Paste. This is a quick dish that you can prepare in just minutes. It can be made using Seafood ,Chicken or vegetables. 
The secret to making any good Fried Rice is preparing your rice well in advance and cooling it completely before using. Using a days old rice from the fridge would be great. 
Do not worry if you cannot find Kecap Manis or do not like the strong flavour of the shrimp paste,you can still enjoy this wonderfully flavourful Nasi Goreng. For this recipe I have substituted the Shrimp Paste with Oyester Sauce and Fish Sauce. These have a mild flavour and do not have the pungent aroma as Shrimp Paste. And instead of Kecap manis I have used regular dark soy sauce and added a bit of honey for the sweetness. 
So go ahead try it out and do let me know how you enjoyed my version of the Indonesian Nasi Goreng. 


INGREDIENTS

250gms Jasmine Rice or Sona Masoori 

150gms Prawns 

150gms Squid 

150gms Mushroom,Chopped (optional) 

1 Medium Sized Onion,Chopped 

3 Sprigs Of Spring Onion,Chopped 

2-3 Thai Red Chillies, Chopped 

6-8 Cloves of Garlic ,Chopped

2 Soup Cubes 

3-4 tbs Oil

For The Sauce 

2-3 tbs Dark Soy Sauce

3 tbs Oyster Sauce 

3 tbs Fish Sauce 

2 tbs Honey 

Sides 

Fried Egg 

Crispy Fried Onions

Cucumber 

Tomato

Lettuce


METHOD

  • Add all the sauces and the honey into a small bowl and mix well.

  • Heat oil in a wok on high flame.

  • Once the oil is really nice and hot add in the chopped garlic and red chillies.

  • When the garlic starts to turn golden , add chopped onion and fry till translucent.

  • Now add the chopped mushroom and continue to fry on high flame.

  • Add the soup cubes and mix well.

  • Add the prawns and squid and fry.

  • When the prawns start to change colour , add the sauce. Make sure not to overcook the seafood.

  • Once the sauce starts to boil add the cooked rice.

  • Continue to cook on high flame for another 3-4 minutes until the rice is fully coated with the sauce and you hear the light crackling sound of the rice.

  • Check for seasoning, add salt if required.

  • Turn off the flame and sprinkle with chopped spring onion.

  • Serve the Nasi Goreng hot with a side of crisp fried egg, crispy deep fried onions and salad. 





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  1. Zayden WoodMarch 3, 2022 at 6:12 PM

    This recipe is liked by many Indonesian people. Indonesian fried rice is traditionally served with a fried egg. I love the unique dark brown, caramelised colour of the rice. It’s a simple recipe, you won’t need to hunt down any unusual ingredients, and it’s one of my favourite Indonesian foods – and I am sure you will love it too. Martabak with the traditional filling are chocolate sprinkle also loved by number of people. You should try to cook this recipe at home. It is best option for breakfast.

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