New Zealand Blogger Food Bag Challenge: Hot or Cold?

Ramadan is fast approaching and I’m sure many of you are looking for some special dishes to treat your loved ones for ‘buka puasa’. I happened to acquire some fantastic raw ingredients from all the way from New Zealand during the New Zealand Trade Connection a couple of weeks ago and I thought the ingredients would be perfect for breaking fast dishes.

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Mystery bag with some fresh produce all the way from New Zealand. And here’s sharing two recipes that might interest you. One is a dish to be served cold while another one is to be served hot; Tally’s Green Shelled Mussels Salad and Pure South Lamb Rendang

Tally’s Green Shelled Mussels Salad

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Ingredients
Tally’s Green Shelled Mussels
Lemon
Assorted Salad leaves
Cherry tomatoes
Salt to taste

Method
Boil Tally’s Green Shelled Mussels for 15 minutes, squeeze in some lemons and add in salt. Put aside to cool in the fridge. Toss with assorted salad leaves with cherry tomatoes upon serving.

Pure South Lamb Rendang

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Ingredients
500 grams of Pure South Lamb Rack, cut to bite sized pieces
2 large onions, peeled and roughly chopped
5 garlic cloves
2 large thumb size pieces of galangal or ginger, peeled and roughly chopped
5 fresh or dried kaffir lime leaves
1 medium chilli, sliced and seeds removed
A large thumb size piece of fresh turmeric root or ¾ tsp turmeric powder
1 stick lemongrass, lightly bashed and roughly chopped
1 cinnamon stick
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp chilli powder
2 tsp palm sugar or dark brown sugar
400ml tin coconut milk

Method
Put the coriander seeds and cumin seeds in a small pan, gently dry fry over a medium heat until lightly toasted. Place the onion, galangal or ginger, garlic, lemongrass, fresh chilli in a blender and fresh turmeric
Heat a large wok or pan over a medium heat with 2 tbsp of oil. When hot add the cinnamon stick and kaffir lime leaves, Fry for half minutes then add the paste. Sautee for a few minutes, stirring frequently, before adding the ground powder mix. Add the lamb to the pan with a large pinch of salt, fry for a few minutes until the lamb is lightly browned. Pour in the coconut milk, bring to the boil, add the sugar then turn the heat right down, place a lid on top and allow too cook for 70 minutes – stir from time to time and serve with piping hot rice.

So what do you prefer? Hot or cold dish for buka puasa? Well, whatever your preference, I hope you will enjoy the recipe.