Blackbread - Surbrød

Makes 5 small or 3 standard loaves

• 2 packages dry yeast
• 1 tablespoon water
• 1 teaspoon sugar
• 4½ cups water
• 2 tablespoons salt
• 10 cups rye flour, dark
• 8 cups white flour
• 1 teaspoon caraway seed

Mix the yeast, 1 tablespoon water and sugar in a large bowl. Add the rest of the ingredients in the order given. Beat well.
Put the dough on a floured board and knead well. Let rise on the board in a warm place until doubled in bulk. Knead well again and shape into loaves. (5 small loaves are better the 3 standard-sized ones if you have pans smaller than 9 × 5 × 3.)
Put into greased pans and return to warm place to rise until again doubled in size.
Bake 10 minutes in a preheated 425º oven, then lower the heat to 325º and bake 1 hour more. Slice very thin.

Beer Bread - Øllebrød

Makes 3 loaves

• 2 cups water
• 1½ cups beer
• 2/3 cup molasses
• 1 package dry yeast
• 1 tablespoon warm water
• 2 teaspoons salt
• 5 cups rye flour
• 5 cups white flour

Mix the water, beer and molasses. Add the yeast, softened in the 1 tablespoon of warm water. Add the rest of the ingredients, mixing well. Let rise in a warm place until doubled in bulk.
Knead on a floured board. If necessary, use more white flour to make a good stiff dough.
This recipe can be made into 1 loaf or into 3 smaller ones. If you prefer one, place the dough in a floured cloth in a large bowl and let rise again until doubled in bulk. For 3 loaves, divide the dough into 3 equal parts and put each portion into its own floured cloth to rise.
Turn the dough upside down into a well-greased 11×7×2 pan, or 3 pans measuring 7¾×3 5/8×2½.
Bake the single loaf in a preheated 400º oven for 10 minutes, then reduce the temperature to 325º and bake for 50 minutes more. If you are making 3 small loaves, bake them for 10 minutes at 400º, reduce the heat to 325º and bake for an additional 35 to 40 minutes.

Anise Loaf - Anisbrød

Makes 1 loaf

• 2¼ cups flour -- sifted
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup soft butter
• 1 cup sugar
• 1 teaspoon anise seed
• ½ teaspoon almond extract
• 5 eggs
• ¾ cup almonds, toasted -- ground or chopped

Sift together twice the flour, baking powder and salt.
Cream the butter and sugar together until soft. Add the anise seed and the almond extract and blend well. Add the unbeaten eggs, one at a time, beating well after each addition. Add the sifted dry ingredients, mixing thoroughly. Fold in the ground or chopped almonds.
Bake in a preheated 350º oven for 1 hour, in a greased and lightly floured loaf pan (9×5×3).

Almond Rusks - Mandelskorpor

• 2 eggs
• 1 cup brown sugar
• 7 tablespoons soft butter -- creamed
• 3 tablespoons almonds -- slivered
• 3 cups flour
• 1 teaspoon baking powder
• Salt

Beat eggs and sugar together until light. Add the creamed butter and the almonds.
Sift dry ingredients and add a little at a time to first mixture, beating well after each addition.
Spread the dough 1½ inches thick on a lightly buttered baking sheet. Bake in a preheated 375º oven 15 minutes.
Remove from baking sheet and cut rusk diagonally into pieces ¾ inch thick. Cool.

Almond Bread - Mandelbrød

Makes 1 loaf

• 3 eggs -- beaten
• ½ cup sugar
• 2 teaspoons baking powder
• 1½ cups flour -- sifted
• ½ cup blanched almonds -- chopped

Add sugar to the beaten eggs and beat until very thick. Add sifted flour with the baking powder. Blend in the chopped almonds and mix well.
Place in a greased loaf pan and bake 45 minutes in a preheated moderate oven (375º). Frost with a powdered-sugar glaze if so desired.

SAU DODOL (WELI THALAPA)

• 2 lbs Rice flour
• 4 cups thick Coconut milk
• 4 cups Kithul or Coconut trealce
• 2 tsp Salt

METHOD : In a large bowl, mix the flour and salt thoroughly. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads. Do not add water. Cover and steam the flour beads for abourt 30 minutes or until cooked. Remove from the steamer and separate the flour beads and set aside. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until oil starts to separate. Remove from heat. Transfer into a greased dish and shape into a block. Cut into pieces of any shape.

RULANG ALUWA

• 1 lb Semolina (Wheatlets)
• 2 lbs Sugar
• 1/2 tsp powdered Cardamom
• 1/4 tsp powdered Cloves
• 50 Raw Cashews, chopped

METHOD : Roast the Semolina and set aside. Prepare a cutting board by sprinkling some roasted semlina and have it ready. In a saucepan add 1 cup of water to the sugar and heat. When the syrup thickens and starts to form a crust like layer on the sides of the saucepan, add the semolina and the spices. Mix thoroughly. Add the chopped cashews and mix thoroughly. Remove from heat before the mix thickens and transfer onto the cutting board. Flatten and form into a block (about 1-1/2" thick). Cut into pieces.

SEENI SAMBOL

• 5 large Onoins peeled and finely chopped
• 1/4 cup Maldive Fish
• 1 1/2 inch Ginger root (crushed)
• 8 cloves garlic (crushed)
• 3 tbs crushed red Chilies
• 5-6 cardamoms
• 3-4 cloves
• 1 small sprig Curry leaves
• 1-2 pieces Rampe
• 1 piece Sera
• 1 piece Cinnamon
• Salt to taste
• 1 tsp Tamarind paste
• 2 tbs Sugar
• 4-6 tbs Vegetable oil

METHOD: Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

MOAJU

• 4 ozs Maldive fish
• 1 lb Egg plant
• 1/2 lb Capsicums
• 1 oz Ginger
• 1/4 cup Mustard
• 1/2 Bottle Coconut oil
• 1/4 Bot. vinegar
• 1 oz Dry chilies
• 2 ozs Pepper
• 1 tsp Cummin
• 1 tsp Coriander
• 2-3 Pieces Cinnamon
• 1 1/4 lb Sugar

METHOD: Grind the mustard with a little vinegar and salt. Grind chilies, Cummin, pepper and coriander in salt and vinegar + mustard. Wash the egg plant, cut lengthwise and then across. Deep fry and drain on paper. Wash the capcicums and cut lengthwise and fry in oil until golden brown and drain on paper. Fry the coarsly cut cloves of garlic with pieces of maldive fish and pieces of ginger in oil and keep separate. Mix the fried ingredients with the mustard mixture. Slice an onion finely and fry it in hot oil. When it is brown add all the fried stuff and the sugar and stirr on a low fire until the mixture thickens. When dry take off the fire, cool and bottle. This makes one bottle.

SINHALA ACHCHARU

• 15-20 small Onions (pearl or red onions)
• 10-15 small green Chilies (each split into two halves)
• 2 large Carrots (cut into thin strips)
• 1 small Turnip (cut into thin trianguler shaped pieces)
• 15-20 small Cauliflower florets (optional)
• 2 cups Vinegar (Coconut vinegar if available would be ideal)
• 1 inch piece Ginger root (crushed)
• 6 cloves Garlic (crushed)
• 2 tbs black ground Mustard seed
• 1 tbs black ground Pepper
• pich of Turmeric
• Salt to taste

METHOD: Heat 1 cup vinegar in a saucepan. Add onions and simmer for few minutes. Drain the onions and set aside in a large mixing bowl. Add green chilies to hot vinegar and simmer for few minutes. Drain the chilies and add to the onions. Repeat same process with carrots & cauliflower and add to the onions and chillie. Do not heat the turnip but add to the onion mix once cut into pieces. Mix all the vegetables well. To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes. Pour the hot vinegar mix over the onions and vegetables and mix well. Pack into a bottle and leave for a day or two to mature.

MALU ABULTHIYAL

• 2 lbs Fish (Halibet, Salmon or Tuna)
• 10-15 pieces Goraka
• 1 1/2 tbs Salt
• 1 1/2 tbs ground black Pepper
• 1/4 tsp Turmeric powder
• 1 sprig Curry Leaves
• 1-2 pieces Rampe
• 2 pieces Cinnamon
• 2 cloves Garlic (crushed)
• 1/2 tsp roasted Curry powder
• 1 cup water

METHOD: Wash and cut the fish into 15-20 pieces. Place the goraka pieces in a saucsepan, add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft). Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated). Drain the goraka pieces and crush into a coarse paste. Mix the paste with the drained water and add to the fish, mix well. Arrange the fish in a shallow pan and pour the liquid over the pices. Wash the mixing bowl with 1 cup water and pour over the fish. Swirl the pan to coat the pieces with the liquid. Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done. For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.

CHICKEN CURRY

• 3 lb Chicken or Chicken pieces
• 3-4 tbs. lemon juice
• 6 cloves Garlic & 1 inch Ginger root - crushed together
• 2 tsps Salt
• 1 tbs. Powdered black pepper
• 1 tbs. Roasted Curry powder 
• 1/2 tbs. dry red chili powder
• 4 Cardamoms
• 2 Cloves
• 8 Curry leaves
• 4 pieces Rampe
• 1 inch piece Cinnamon
• 1 medium Onion (sliced)
• 3 tbs Vegetable oil
• 2 tbs Tomato paste or sauce
• 1 cup thick Coconut milk or fresh milk

METHOD:

• Wash chicken pieces and drain water thoroughly.
• Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
• Coat the chicken pieces well with the spices and set aside for about 1/2 hour.
• Heat the oil in a saucepan.
• Fry curry leaves and rampe.
• Add onions and fry until soft.
• Add the chicken pieces and stir for sometime.
• Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
• Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
• Close with a lid and allow the chicken to cook on slow heat.
• Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
• Taste and adjust salt.

GODHAMBA ROTI

• 2 cups all purpose Flour
• 1 tsp table salt
• 1-2 cups warm water
• Vegetable oil

METHOD:

• Mix the salt & flour well in a mixing bowl.
• Add 3-4 tbs vegetable oil. Mix well.
• Add warm water gradually while mixing the flour to form a dough that does not stick to the sides of the bowl.
• Knead the dough for a few minutes until soft.
• Make into four separate balls.
• Slightly flatten the balls and generously coat with vegetable oil, leaving it in the mixing bowl.
• Cover the bowl and let it stand for 4-5 hours.
• Grease a frying pan with a little oil and heat.
• Meanwhile, take each ball of flour and flatten it to a thin circle or square.
• Put it on to the hot frying pan and cook, turning on both sides.
• Serve with hot curry.

ALA DOSI

• 1 1/2 cups Sugar
• 1 1/2 cups Milk
• 1 x 410g can sweetened condensed Milk
• 125g butter
• 1 cup cooked mashed Potato
• 1 cup finely chopped Cashew nuts
• 2 tbs. rose water
• 1 tsp. ground Cardamom

METHOD: Put sugar, milk, condensed milk and butter into a large heavy saucepan. Cook over medium heat, stirring constantly until mixture reaches soft-ball stage (To test for soft-ball stage, drop a little into a cup of ice cold water. If it is firm enough to be molded into a soft ball then it has reached the required temp. of 116 degrees Celsius). Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. Return to heat and cook to soft-ball stage once more. Remove from heat, stir in nuts, rose water and cardamom & mix well. Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or aluminum foil to smoothen and flatten the surface. Allow to cool and set, then cut into diamond shape.

MUNG KAVUM INGREDIENTS

• 1 lb Rice flour
• 2 lb Mung flour
• 3 cups Coconut or Kithul Treacle (available in Sri Lankan Grocery Stores)
• 1 tbs. Ghee or Butter
• 1 tsp. Salt
• Vegetable oil for deep frying

Ingredients for the BATTER

• 1/2 lb Rice flour
• 1 cup Coconut milk
• 1 egg
• pinch of Tumeric
• 1/2 tsp. Salt

METHOD: Mix the rice and mung flour to get an even mixture. Boil the treacle in a saucepan. Add the flour mix. When the mixture starts to thicken add butter and salt. Transfer the thickend mixtue into an aluminum tray (cookie tray) and allow to cool. Add about 1/2 cup water into the saucepan, leave on the hot plate and stir until thick syrup like consistency. Remove from heat. Add small amounts of this syrup to the flour mix in the aluminum tray and spread into 1/2 -1/4" thick block. Cut into shapes. Prepare the batter by mixing the ingredients well. Dip the above pieces in the batter and deep fry in vegetable oil.

CASHEW CURRY INGREDIENTS

• 250 g (8 oz) raw Cashews
• 3 Cups thin Coconut milk (or water)
• 1 medium Onion, sliced
• 2 fresh green Chilies, sliced
• 2 cloves Garlic, crushed
• 5 cm Cinnamon stick
• 4 pieces Rampe
• 8 Curry leaves
• 3 tbs Vegetable oil
• 1/4 tsp ground turmeric
• 1 tbs Raw Curry powder (see recipe for raw curry powder )
• 2 pieces Goraka (optional)
• 1 Cup thick Coconut milk or fresh milk

METHOD:

• Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
• Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
• Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
• Add the cashews and keep stirring until well coated with oil and onions.
• Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
• Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
• Turn off heat. Adjust salt to taste.

EGG HOPPERS INGREDIENTS

• 2 cups white long grain Rice
• 3/4 cup THICK Coconut milk or Evaporated milk
• 1 tbs Cooked white Rice
• 1 tsp dry Yeast
• 1/2 tsp Sugar
• 2 tbs lucke warm water
• 1-2 cups THIN Coconut milk or diluted Evap. milk
• Eggs

METHOD:

• Soak rice in water overnight (or until soft).
• Add yeast and sugar into luke warm water and set aside.
• Drain water from cooked rice.
• Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistancy should be that of thick cream).
• Transfer into a bowl and add the foamy yeast mixture. Mix well.
• Close and leave in a warm placefor at least 6 hrs.
• Add thin warm coconut (or diluted evap. milk) to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter).
• Add salt to taste.
• Pour spoon fuls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan)
• make sure that the inside of the pan is well covered with the batter.
• Close with lid and cook until done.
• To make egg hoppers, cover the inside of the pan with the batter by swerling it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.

The combination of plain and egg Hoppers are delicious when served with sambol or curry.

BEAN CURRY INGREDIENTS

• 1 lb (450 g) Beans, cut into pieces
• 1 medium onion, sliced
• 1-2 hot green Chilies, sliced
• 1 clove Garlic, crushed
• 5-6 Curry leaves & Rampe pieces (optional)
• 1/2 tsp Fenugreek seeds
• 1 tbs Raw curry powder (see recipe for raw curry powder )
• 1/4 tsp Turmeric
• 1/2 Cup thick Coconut milk (or fresh milk)
• 1 tbs Vegetable oil
• Salt and Lime juice to taste

METHOD :

• Heat oil in a saucepan.
• Add onions, green chilies, garlic and curry leaves.
• Fry until the onions are golden brown.
• Add the curry powder, salt, turmeric and fenugreek seeds.
• Stir and fry for 2-3 minutes.
• Add the cut beans and mix well until beans are well coated with the curry powder mix.
• Reduce heat and allow the beans to cook.
• Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.
• Add a dash of lime juice.
• Taste and adjust salt

Spicy Chicken Sauce

Ingredients

• 1 star aniseed
• 1/2 tsp brown peppercorn
• 1/2 tsp clove
• 1 piece cinnamon stick
• 1 cardamom
• 1/4 dried tangerine peel
• 5 cups water
• 2 tbsp sugar

Directions

Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes.
Can be used for baking or grilling, too!

Chili Crab Sauce

Ingredients

• 3 Tbs tomato ketchup
• One-and-a-half Tbs sugar, according to taste
• Quarter tsp salt
• 3 cloves of garlic
• One tsp pounded salted brown soya bean paste
• One cup water
• One-and-a-half tsp cornflour
• Half tsp rice or malt vinegar of freshly squeezed lime juice
• Quarter tsp dark soya sauce

Directions

Mix sauce ingredients except for the vinegar or lime juice. Heat wok, add oil and when hot, add the garlic, stir fry for one minute, add chillies, stir fry for another minute and add crab or lobster pieces. 

Rudy's Sambal

Ingredients

• 250g red (spanish) peper, seeds free
• 1 big onion
• 2 cloves garlic
• 2 medium tomatoes
• 1 tsp terasi (shrimp paste)
• 1 dsp ebie (dried shrimp), soaked in hot water
• 2 cm of laos
• 1 salam leaf
• salt
• palm sugar
• 1/2 cup of corn oil for frying

Directions

* Blend/grind all ingridients except the laos and salam leaf in the food processor until smooth paste.
* fry the chilly paste in a pan with hot oil and put the laos and salam leaf, give 1/2 cup extra of hot water on it.
* stiring about every 3 minutes untill it get nice thick and slightly paste.

Sambal Limau

Ingredients

• 4 red peppers
• 2 tsp belacan ( shrimp paste )
• 2 limau fruits*
• Palm sugar and salt to taste

Directions

Grind the peppers, belacan, salt, and palm sugar ( not too fine ). remove the seeds from the limau's and press it ( into the paste ) to get the juice and mix well.
Serve it with fresh salads or crispy fried fish/chicken.
* Limau is still family from lemon but it is smaller than a normal lemon . It has dark green collour and it's give very special flavour. If you can not find it in a Indonesian food shop, you can replace the fruit with 2 fresh lemon leaves, chop it fine and add 2 tsp lemon juice on your sambal. 

Aubergine Sauce (Sambal Terong)

Ingredients

• 2 sm Aubergines
• 1 lg Spanish onion
• 4 Cloves garlic
• 1 tb Vegetable oil
• 2 ts Chilli powder
• 1 sl Terasi
• 1 ts Brown sugar
• 2 lg Tomatoes

Directions

Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds.Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes.
If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.
This is a relish which can be used hot or cold. 

Sambal Oelek

Ingredients

• 1 Dozen red chillies
• 1/2 t Shrimp paste
• 1/2 t Salt
• 1 T Tamarind juice

Directions

Pound chillies, shrimp paste and salt together in a mortar. Stir in tamarind juice.
Alternatively, blend all ingredients in a blender.
** This mixture is an ingredient used in most Indonesian dishes. It can be kept in the refrigerator for several weeks.

Sweet Soy Sauce (Kecap Manis)

This particular sauce is one of the most important ingredients used in Indonesian recipes. Below is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US. My recommendation is to look for sweet soy sauce that has the following brand: Kecap Cap Bango or Kecap Manis ABC.

Ingredients

• 2½ cups sugar
• 2¾ cups Chinese dark soy sauce
• 3 cloves garlic, cracked
• ½ tsp. star anise pods
• 2 salam (Indian Bay) leaves
• 2 pieces laos (galanggal)
• ½ cup water

Directions

Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients.Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes.
All this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the sauce or not. Sweet soy sauce could last for several months if refrigerated.
Makes approximately 2-3 cups.

Sweet Chili Sauce (Sambal Kecap)

Ingredients

• 5 red chilies, sliced
• 4 small shallots, peeled and sliced
• 4 Tbs. sweet soy sauce
• 1 tsp. lime juice

Directions

Mix all ingredients well and ready to serve...easy, huh?

Soto Chili Sauce (Sambal Soto)

Ingredients

• 6 red chilies, boiled
• 10 bird's eye chilies, boiled
• 1 clove garlic, fried
• 3 candlenuts, fried
• salt to taste
• a pinch of sugar
• lime juice

Directions

Grind/pound the red chilies, bird's eye chilies, garlic and candlenuts together until it forms a paste. Add the salt and sugar.Last, add 3 Tbs. water aand limejuice to taste. Serve
Note: Keeps up to 1 week or longer if refrigerated.

Shallot Chili Sauce (Sambal Bawang)

Ingredients

• 20 shallots, peeled and sliced
• 12 red chilies, seeded and sliced (be cautious!)
• 8 cloves garlic, peeled and sliced
• 1 tsp. salt
• 1 Tbs. dried shrimp paste (terasi), toasted
• 1 Tbs. lime juice
• 1 cup oil

Directions

Heat oil over medium high heat.Sauté all ingredients except for the lime juice for approximately 2-3 minutes.
Cool, then add the lime juice.
Note: Keeps up to 1 week or longer if refrigerated.

Peanut Sauce (Sambal Kacang)

Ingredients

• 3 cups deep-fried peanuts
• 4 cloves garlic, peeled and bruised
• 12 bird's eye chilies, sliced
• 3 inches kencur (like galangal), peeled and choped
• 3 kaffir lime leaves
• ½ cup sweet soy sauce
• 2 tsp. salt
• 6 cups water
• 1 Tbs. lime juice

Instructions

Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.Put all ingredients in a pan except the lime juice.
Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.
Stir in lime juice just before use.
Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc.

Dried Shrimp Chili Sauce (Sambal Terasi)

Ingredients

15 red chilies, sliced and seeded

2 Tbs. dried shrimp paste

 2 medium-sized tomato, chopped

2 small shallots, peeled and sliced

 2 cloves garlic, peeled and bruised

 2 Tbs. oil

1 tsp. sugar

 1 Tbs. salt

 1 Tbs. lime juice

Instructions

Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes.With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients.
Note: Keeps up to 1 week or longer if refrigerated

Bajak Chili Sauce (Sambal Bajak)

Ingredients

• 8 red chilies, seeded and sliced
• 1 tsp. dried shrimp paste (terasi), toasted
• ¼ tsp. grated nutmeg
• 3 cloves garlic, peeled and sliced
• 6 shallots, peeled and sliced
• 1 tsp. salt
• 1½ tsp. chopped palm sugar
• 2 Tbs. oil
• 2 salam leaves
• 2 stalks lemongrass, bruised
• ½ inch galangal (laos), peeled and sliced
• 4 Tbs. tamarind juice

Directions

Grind with a mortar and pestle or blend the first 7 ingredients very finely.Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Note: Keeps up to 1 week or longer

Hong Lo Bak Tchang Lang Tong

This delicate, tangy cold soup from Singapore is an excellent appetite stimulant for a summer meal of cold duck or chicken. Serve chilled in glass or pretty china bowls to 4-6 as a first course.

Ingredients

• 2 Tablespoons peanut oil
• 1 lb. carrots, coarsely chopped
• 3/4 cup sliced leeks, white part only
• 1 Tablespoon fresh ginger root, peeled and minced
• 3 cups chicken or vegetable stock
• 1 and 1/2 cups fresh squeezed orange juice
• salt to taste

Garnish: finely sliced leeks, separated into circles

Directions

Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done.Puree, solids first, then return to pan and stir in orange juice. Season to taste with salt--remember to oversalt cold soups a little. Refrigerate and chill. When ready to serve, ladle into bowls and top with leek circles. 

Sayor Loday

Mixture of vegetables in a spicy coconut soup eaten in a meal of Malay lontong (pressed rice). Another spicy meat dish and rice are all you need to complete the meal.

Ingredients

• 300 grammes (10 oz) jicama
• 300 grammes (10 oz) long beans
• 240 grammes (8 oz) French beans
• 300 grammes (10 oz) cabbage
• 4 hard bean curd cakes
• 180 grammes (6 oz) small prawns, peeled
• 60 grammes (One-and-a-half oz) galangal, peeled and smashed
• One lemon grass, cleaned and smashed
• One cup dried prawns, washed, soaked and pounded or ground
• 20 shallots, peeled
• 2 tsp shrimp paste (belacan) (soy sauce for Vegies)
• One-and-a-half to two coconuts, grated or one-and-a-half cups processed coconut milk
• 6 cups water
• 2 tsp salt
• One tsp sugar
• 6-10 dried chillies
• One cup vegetable oil

Directions

1. Cut cabbage into bite-sized pieces. String French beans and cut into finger lengths diagonally. Cut long beans into finger lengths. Peel jicama and shred into finger lengths.
2. Soak dried chillies till soft for half hour in warm water. Pound till fine. Cut each bean curd diagonally. Place wok over high heat and when smoking, add oil. When hot, deep fry the bean curd cakes till golden. Drain. Remove all but 6 Tbs oil and stir fry the pounded chillies till fragrant. Keep aside.
3. Mix coconut with half cup water and squeeze for thick milk. Set aside. Mix with remaining water and squeeze fot thin milk. Or mix half cup processed coconut milk with water.
4. Pound or grind shallots and shrimp paste coarsely.
5. Place thin coconut milk in a suacepan and turn on high heat. Add shallot mixture, dried prawns, galangal and lemon grass. When boiling, add jicama, long beans, French beans, cabbage and prawns. When boiling again, add bean curd and seasoning. Add thick coconut milk and chillies and oil mixture. Boil 10 minutes and serve.

Atjar Tjampoer

Ingredients

• 100 g Carrots
• Salt
• 100 g Green beans
• 4 ea Scallions
• 100 g White cabbage
• 2 ea Toes of garlic
• 1/4 ea Cucumber
• 1 tb Oil
• 150 ml Vinegar
• 100 g Bean sprouts/shoots
• 1 tb Sugar
• 1 t Powdered ginger
• 1 t Kunjit/kurkuma
• 1 t Sambal ulek

Directions

Cut carrot into the size of matches. Cut beans in 1" pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes. Drain. Cut cucumber in *small* cubes.Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger.
Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a *little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars when they're empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the 'dome' in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away). Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as well. In that way it is much like saffron, although kunjit tastes a little bitter.
Sambal ulek: Used as an accompaniment and in cooking. Made by crushing fresh red chilis with a little salt. Remove the seeds from the chilis, chop finely, then crush with salt using a pestle and mortar. Three chilis will make about 1 tablespoon sambal ulek. Also available ready-prepared in small jars from Oriental stores and some delicatessens.
This is a refreshing side dish made of crisp, sweet-and-sour vegetables. Goes really well with Nasi Goreng. The dish can be kept in the fridge for a few days. 

Five-Spice Stir Fry

Ingredients

• 8 ounces vermicelli, spaghetti, or linguine

SAUCE:

• 1/2 cup orange juice
• 1 tablespoon corn starch
• 3/4 teaspoon Chinese five-spice powder
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons soy sauce
• 2 teaspoons liquid sweetener

STIR-FRY:

• 12 ounces mushrooms -- cut into 1/4" slices
• 1 cup fresh baby carrots -- quartered lengthwise
• 1 medium onion -- cut into thin wedges
• 2 cloves garlic -- minced
• 3 cups broccoli florets (about 6 oz.)

Directions

Cook pasta per package directions. Drain and cover to keep warm.Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside.
Spray a nonstick skillet or wok with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion, and garlic. Cook and stir 4-5 minutes.
Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally. Add sauce, cook and stir 2-3 minutes or until bubbly and thickened.
Serve over pasta.

Singaporean Hot Noodles With Tofu

Ingredients:

• 13 oz Tofu, dried -- sliced
• 9 oz Chinese dried wheat noodles
• 13 oz Firm tofu -- cubed 1/2"
• 3 tb Chinese semsaem oil
• 3 tb Fresh ginger -- minced
• 1/2 ts Yellow asafoetida powder*
• 1 bn Choy sum**, leaves and -stalk -- chopped in 1" -sections
• 3 tb Soy sauce
• 2 tb Plain sambal oelek
• 3 tb Fresh lemon juice
• 2 c Mung bean shoots

Directions

Soak dried tofu slices in hot water for 15 mintues. When softened, cut into 1" squares, drain, and pat dry. Cook the wheat noodles in boiling water until al dente, a little firm. Drain, rinse under cold water, and drain again. Heat oil in wok over high heat, and deep-fry the tofu cubes until goldenbrown. Remove from pan and drain. Next deep-fry the squares of dried tofu until golden brown andslightly blistered; remove and drain. Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute. Add the asafoeitda and choy sum and stir fry until soft. Add the soy sauce, sambal oelek, lemon juice, tofu noodles. Stir fry for another 2 minutes or until the noodles are hot. Serve immediately.*asafoetida powder: available at Indian grocers **choy sum: also known as rape
***sambal oelek: a hot condiment made from ground fresh red, hot chilies, popular in Malay and Indonesian cuisine. Available at Asian grocery stores. 

EGGNOG ICE CREAM

1 cup milk
1 cup half and half
1/2 cup sugar
4 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1 or 2 tablespoons rum or brandy, to taste

In a saucepan, combine milk with half and half. Heat until tiny bubbles form around the edges of pan. Add the sugar, stirring until dissolved. Remove from heat and allow to cool.Beat the eggs until light and foamy; stir in the vanilla extract, nutmeg and 1 or 2 tablespoons of rum or brandy.
Stir in the cooled milk and half and half, then chill and freeze.
Cooks Note: Although the alcohol helps kill bacteria and cook the eggs, if you are still concerned about using raw eggs, the eggs may be pasteurized before using to ensure safety.

MEATLESS ZUCCHINI SPAGHETTI SAUCE

1/2 c. olive oil
2 onions, chopped
2 cloves garlic, minced
2 sm. zucchini, sliced thin
2 green peppers, cut in strips
4 tomatoes, chopped
3 tbsp. water
2 tsp. salt
1/8 tsp. dried red pepper (optional)
1 lb. spaghetti, cooked and drained

Heat oil in skillet, saute onions, garlic, zucchini and green peppers for 15 minutes, stirring occasionally. Add tomatoes, water, salt and dried red peppers. Cook over low heat for 15 minutes covered. Add spaghetti, mixing lightly. Sprinkle with grated Parmesan cheese.

SPAGHETTI MARINARA (MEATLESS SPAGHETTI)

Spaghetti (preferably thin spaghetti)
1 (14 1/2 oz.) can of chunky stewed tomatoes, (Del Monte brand has chunky pasta style stewed tomatoes)
1 (6 oz.) can of tomato paste

Combine chunky stewed tomatoes, tomato paste, and 3 oz. of water in a saucepan. Bring to a boil, reduce heat, simmer 5 minutes. Add garlic salt, basil, and parsley flakes if desired. In another kettle or pot, add 3 quarts of water and bring to a boil. Add 8 oz. of thin spaghetti (will serve 4), return to boil and stir occasionally. Do not cover kettle or pot. Allow to cook for 9 to 11 minutes. Drain spaghetti and add marinara sauce. This is a meatless spaghetti and is an ideal dish during Lent or anytime of the year. Top with your favorite grated cheese.

PIZZA BALLS

1 cup Bisquick
1 lb Italian sausage
1 brick Cracker Barrel extra sharp cheddar cheese, shredded

Mix all three ingredients together. Roll into 1" balls arrange on a 15x11 baking sheet.Bake in a preheated 325°F oven for 1/2 hour.
Enjoy!

SAUSAGE BALLS

1 lb. hot sausage
1 lb. mild sausage
12 oz. sharp cheese (softened)
12 oz. mellow cheese (softened)
4 cups Bisquick

Mix all ingredients. Roll into small balls. Place on cookie sheets.Bake at 400 for 10-15 minutes, or until done (depends upon the size).
Best served warm.

CHICKEN OR EGGPLANT PARMESAN

6 or 8 boneless fillets or 1 eggplant, sliced
1 lg. jar (or equivalent homemade) pasta sauce
1/2 c. grated Parmesan cheese
2 c. shredded Mozzarella cheese
Italian bread crumbs
1 egg
Cooking oil

Dip chicken or eggplant in egg and then into the bread crumbs. Fry in a small amount of oil until browned. Remove from pan and drain on paper towel.Line the bottom of a large glass baking dish with enough sauce to cover the bottom. Place chicken fillets or eggplant slices in baking dish. Top each piece with Parmesan cheese and then spoon sauce evenly over each piece.
For Chicken: Bake at 350 degrees for about 1 hour.
For Eggplant: Bake at 350 degrees until hot in center of dish.
Remove from oven and top with Mozzarella. Return to oven until the cheese is melted. Top with more Parmesan. Serve with spaghetti or other favorite pasta. Serves 4 to 6 persons.

GARLIC PARMESAN EGGPLANT SLICES

These crispy eggplant slices are pan-fried and topped with garden-fresh tomato.

1 med. (1 lb.) sliced 1/4 inch eggplant
1 tsp. salt
1/2 c. all-purpose flour
1/2 c. seasoned bread crumbs
1/4 c. freshly grated Parmesan cheese
1 tbsp. basil leaves
1/3 c. olive or vegetable oil
1/2 tsp. pepper
1 tsp. minced fresh garlic
2 eggs, slightly beaten
1 c. (1 med.) chopped ripe tomatoes

Place eggplant on 15 x 10 x 1 inch jelly roll pan; sprinkle with salt. In 9 inch pie pan stir together flour, bread crumbs, Parmesan cheese and basil. In 10 inch skillet cook olive oil, pepper and garlic over medium heat until sizzling. Meanwhile, dip eggplant slices into eggs; coat with flour mixture. Fry 1/2 of eggplant slices in olive oil until golden brown (2 to 3 minutes on each side). Remove to serving platter; keep warm. Repeat with remaining eggplant slices. Remove to serving platter; sprinkle with tomato. Cover with aluminum foil; let stand 2 minutes or until tomato is heated through. 4 servings. 30 minutes.

EGGPLANT PARMESAN

1 large eggplant
10-12 medium sized mushrooms (sliced)
pasta sauce (no added vegetables; plain)
1/2 lb. mozzarella cheese (shredded)
Italian bread crumbs
vegetable oil
3 eggs
salt (optional)

Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant; don't eat.Beat the eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4 inch with breadcrumbs.
Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at on time, the crumbs will get sticky and chunky.
Add oil to a medium fry pan, but just enough to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don't overcook; just let them get crispy on the outside. Add oil as necessary; don't let the pan dry out or burn.
Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Top with half of a jar of sauce. Add the sliced mushrooms and a couple hand fulls of cheese. Add another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375 degree oven for 15 minutes (oven temps vary). Add another couple hand fulls of cheese and bake uncovered for about 8-10 minutes .

PASTA FASOL

1 grated onion and few tsp. olive oil (saute)
2 cans of tomatoes OR 1 qt. jar put in blender or processor
2 cans of bean soup (with water added)
Minced garlic
Salt and pepper to taste
Wide dumpling noodles (12 oz.)

Combine onion, tomatoes, bean soup and seasonings, simmer on low heat. Boil noodles, rinse and add. Simmer another 15 to 20 minutes. This a quick version of an old Italian recipe handed down from my father's family. It has become a favorite for those cold winter evenings. Serve with a baked loaf of Italian bread. This meal will make you feel warm all over.

Salsa Salu

Salsa Salu from Uruguay combines fresh vegetables, herbs and peppers in a flavorful sauce that complements any meat entree. Try it with your next steak or barbecue, and enjoy it like the Uruguayans do, as a sauce for a parrilla, or grilled meat.

Prep Time: 20 minutes                                  Cook Time: 1 hour

Ingredients:

• 2 garlic cloves
• 2 large onions
• 1 red pepper or hot pepper
• 1 carrot
• 2 green olives
• 2 black olives
• 3 ripe tomatoes
• 1 cup chicken broth

Preparation:

Either chop very fine or use a food processor to blend all the ingredients.

Simmer for 45 to 60 miuntes, stirring frequently, until the flavors are blended and the sauce is thickened.

Use as a seasoning for any type of meat.

CUSTARD

A 'must have' for apple pies and many other dishes. Ready made custard is usually excellent but this recipe is based on how it used to be made a long time ago. It is easy to make and the only thing that could go wrong is that it might become too hot and curdle. If it does? Don't worry. Just whisk in an egg and it will return to normal.
This can be served hot or allowed to chill in the fridge. For an 'extra special' custard stir in about 150ml or 5 fl oz of double cream at the very end of the heating process.


Ingredients:
25g or 1 oz caster sugar
300ml or 10 fl oz of boiling milk
3 drops of vanilla essence
2 large egg yolks
Method:
1. Beat the egg yolks
2. In a large bowl place the sugar, vanilla essence and the beaten egg yolks and mix together.
3. Now pour in the boiling milk, whisking as you pour.
4. Put the custard into a saucepan and, over a LOW heat, stir until the right constituency is obtained. Test by putting a wooden spoon in the mixture - it should cover the back of the spoon when the spoon is lifted out. DO NOT let the mixture boil or you will end up with sweet scrambled eggs.
5. If you want to add the double cream then this is the time to do it.
6. Remove from the heat and either serve immediately or allow to cool. Once cooled it should be covered and kept in the fridge for 2 days. Do not reheat once chilled.

TROUT AND HERB JELLY

This English trout recipe makes a wonderful tasting summer dish. It is a traditional trout dish that also looks quite stunning but is not difficult to make. It is easy and quick to prepare  - but allow at least 4 hours to chill before serving. This will serve 4. Ingredients: 2 trout (each one about 8oz when cleaned) (rainbow are best) 1 smoked trout (about 8 oz when cleaned). 1 pint of fish stock 4 fl oz dry white wine 3 tablespoons white wine vinegar 1 large shallot ½ teaspoon coarse ground pepper 1 tablespoon powdered gelatine 1½ tablespoons chopped tarragon 2 tablespoons chopped parsley 1 tablespoon chopped chervil Method: 1. Pour ½ pint water into a large saucepan and note the level. Discard the water. 2. Pour the fish stock, wine and wine vinegar into the saucepan. Add the chopped shallot and the ground pepper. Bring to the boil, stirring occasionally. Keep boiling this mixture until only about 8 fl oz (½ pint) is left. (The liquid level is has reduced to the mark made earlier). Take it off the heat. 3. Pour 3 tablespoons of cold water into a smaller saucepan. Sprinkle the gelatine onto the water and leave to swell for 5 minutes. Then very gently heat the gelatine to dissolve it. As it starts to dissolve pour a little of the fish stock mixture into the gelatine and really mix it well. When it is well mixed, pour this gelatine mix into the large saucepan with the fish stock mixture. Stir to mix then leave to cool. 4. Grill the trout under a high heat for about 4 minutes each side. They are ready when the flesh turns opaque and is easily opened up with a fork. Leave to cool, then remove any skin or bones that were left from the cleaning. 5. When the trout are cool, flake off the flesh and put into a bowl. Add the herbs and mix well by carefully folding them together. (Stirring these dry ingredients will break up the flesh). 6. Now pour into the bowl that contains the trout/herbs the cooled fish stock/gelatine and stir to mix. When mixed pour into a loaf tin or bread tin (about 7½ x 3½ inches). Cover with cling film or foil and place in the refrigerator for at least 4 hours before serving. 7. When you are ready to serve - it can be difficult to turn out the wonderful looking trout jelly - so dip the loaf tin into hot water for a few seconds (it just starts to melt the jelly in the tin). Turn this out onto a serving plate and garnish with a few sprigs of parsley. Tip: Serve these with asparagus in melted butter.

SALMON FISHCAKES

These salmon fish cakes are delightful - crispy breaded outsides and pink insides. This recipe can be used to make fish cakes from any fish - and must be one of the easiest fish dishes of all to prepare. Even so, this particular salmon recipe is unusually tasty, as well as being a traditional English fish dish.
Make 4 large fishcakes

Ingredients:
12 oz salmon * 
12 oz peeled potatoes 
1 egg whisked with a fork
1 carrot 
1 onion 
2 tablespoons natural (plain) yoghurt 
½ teaspoon paprika 
1 teaspoon lemon juice* If you prefer to use tinned Tuna - then use about a 7 oz tin - but drain off all the oil.
Method:
1. Peel and very finely grate the carrot. Chop the onion into similarly fine pieces.
2. Peel and boil the potatoes until tender.
3. Grill the salmon for about 2 to 3 minutes each side. They are ready when the flesh starts to become a little opaque and the flesh is easy to flake with a fork. Remove any skin and bones and flake the flesh into small pieces with a fork.
4. Mash the potatoes with a little pepper but NOT with milk or butter! Once mashed, turn the potatoes into a bowl with the salmon flesh. Add the yoghurt, paprika, lemon juice, chopped onion and grated carrot.
5. Once the ingredients are well mixed divide into 4 large (or 8 small) portions and shape them into fish cakes.   Add the whisked egg, a little at a time, until the mixture is held together (binded) by the egg - but without being too runny. Cover with bread crumbs.  And the egg will help them stay stuck to the cakes.
6. Heat a little vegetable oil in a fryingpan and, when hot, fry the fish cakes over a moderate heat for 3 minutes on each side. They should be golden brown.
These are lovely when served with a salad. Put a wedge of lemon onto each plate.
 

'TOAD' or 'TOAD in the HOLE'

Another uniquely English dish and, yet again, one that can be prepared, cooked and eaten in a number of different ways depending upon where you live. This recipe came from Yorkshire and uses beef. It works just as well with lamb, pork, chicken or turkey. If you do not use beef then please make sure you half cook any meat before using it in this recipe.
This serves 4.

Ingredients:
350g or 12oz chuck steak cut into small cubes.
25g or 1oz dripping (or lard)
Course black pepper
Yorkshire Pudding batter (From the Roast Beef page on this site) 
Ingredients (Yorkshire Pudding):
110g / 10oz of plain flour (sifted)
1 large egg
A large pinch of salt
150ml / 5oz water
150ml / 5oz milk
Beef dripping or cooking fat
Method:
1. Heat the oven to 230ºC / 450'ºF / gas mark 8
2. Put the dripping into a deep sided baking tray until it just starts to smoke.
3. Take the baking tray out of the oven, Pour in about a quarter of the batter mixture and return to the oven until the mixture just starts to go solid. This will take about 10 minutes or so.
4. Whilst the batter is cooking rub the outside of the meat with black pepper then fry it until the outside is sealed. This will take about 10 minutes.
5. Remove the tray of partially cooked batter from the oven. Spread the sealed meat on top of the solid batter in the tray. The pour the remainder of the batter on top of the meat.
6. Return the tray to the centre of the oven and cook for 20 minutes.
7. After 20 minutes keep the tray in the oven, turn down the heat to 200'C / 400'F / gas mark 6, and cook for another 15 minutes. DO NOT open the oven door or the rising batter mixture might collapse.
8. Once cooked, take out of the oven and cut into 4 pieces.
There are many ways of serving and eating this. Most people eat it with rich gravy (try our Special Gravy). Usually there will be beer at the table - but I love to eat this with a really rough red wine. Mmmmmmm

BACON CRISS CROSS

This is a simple lattice style pie that is meant to be eaten on picnics - but which is lovely for tea too! It is usually eaten cold. Ingredients: 12 oz of ready made short crust pastry 3 hard boiled eggs 8 rashers of grilled bacon 8 oz sausage meat 1 beaten egg 5 fl oz milk black pepper and salt to taste Method: 1. Pre-heat the oven to gas mark 6, 200'C / 400'F 2. Cut of piece of pastry about 2/3rds of the amount. Roll it out on a floured surface and when thin, line a pie dish or oven proof deep plate with it. 3. Slice up the boiled eggs. Chop up the bacon into small pieces. Pull the sausage meat into small pieces and mix the eggs and meat together in a bowl. 4. Beat an egg with the milk and then pour this mixture over the meat/boiled egg mixture in the bowl. 5. Season with salt and pepper (to taste) then place the mixture onto the pastry covering the base and sides of the pie dish / deep plate. 6. Roll out the remaining 1/3rd of the pastry and cut it into long thin strips about ½ inch wide. Lay these strips across the top of the pie filling to make a 'Criss Cross' or lattice pattern. Seal the ends of the strips to the edges of the pie sides with a little water or egg. 7. Bake in the centre of the pre-heated oven for 10 minutes. 8. After 10 minutes, leave the pie in the oven, but turn the heat down to gas mark 4, 180'C / 350'F for another 25 to 30 minutes. 9. Allow to cool and serve cold.  This is delicious with most pickles and works very well with a salad.