I gotta rep my homeland Suriname 
First things First, he can sound fruity...so leave that outside of this thread.
That said his videos are well explained IMO so even somebody with zero skills can make it.
Bitter Melon With Salted Beef And Rice
This vegetable is originally from Asia, but it also grows perfectly well in other tropical regions. It is a natural source of iron, slightly bitter but when cooked correctly oh-so delicious!
Ingredients:
- 3 large bitter melons
- 1 large slab of salted beef
- shallots or onions
- garlic
- 1 tomato
- tomato paste
- shrimp paste
- pinch of black pepper
- chicken cube (or chicken powder)
- vegetable oil
- 1 hot pepper
Preparation:
Rinse the vegetables well under a running tab and dry them with a kitchen towel. Slice open the vegetables like so and remove the seeds with a teaspoon, like so. Now chop the bitter melon in nice thin strips, like this. This is the way I like to cut them, because they look a little fancier, I think. Some people then rub the bitter melon with salt to try to cut down the bitter taste of the vegetable. I don't do that, because I kinda like the bitter taste of this vegetable. And the fact of the matter is, the bitter taste only remains in your mouth for a couple of seconds after which your pallet will have gotten used to the taste.
Now, heat up a generous amount of cooking oil (I have been using olive oil for years) in a large pot such as this one and sauté the shallots (or onions), the shrimp paste, the chicken stock cubes (or chicken powder) and garlic for about 7 minutes on medium heat. Stir regularly. Now add the tenderized salted beef and cook for about 5 minutes. Add the chopped tomato, tomato paste and pinch of black pepper and mix well. You may add a little bit of water if you so desire in case the mixture is stuck to the pot. Now add the cut vegetables to the mix and keep on stirring on high heat for a good 10 minutes. After that, turn down the heat, add the hot yellow pepper and slow cook for another 10 minutes with a occasional stir.
Now, I love it when the vegetables are still a little crispy, but some people want their vegetables to be well cooked. It's all up to you, really. Now serve your beautiful vegetables with some rice and you're good to go.
Alternatively, you can also prepare this dish with some dried shrimp, smoked ham or smoked fish.
Lamb Shanks With Oven Roasted
This was my gift to my mother this Mothers Day. I had never cooked lamb before and I am happy to report that it was a resounding success
Ingredients:
MEAT
- lamb shanks
- salt
- pepper
- garlic
- rosemary
- olive oil
POTATOES
- red potatoes
- salt
- pepper
- garlic powder
- red bell pepper
- olive oil
- thyme
SALAD & DRRESSING
- olive oil
- lemon juice
- oregano
- cilantro
- thyme
- basil
- assorted lettuce
Swetie no MA PANG PANG
First things First, he can sound fruity...so leave that outside of this thread.
That said his videos are well explained IMO so even somebody with zero skills can make it.
Bitter Melon With Salted Beef And Rice
This vegetable is originally from Asia, but it also grows perfectly well in other tropical regions. It is a natural source of iron, slightly bitter but when cooked correctly oh-so delicious!
Ingredients:
- 3 large bitter melons
- 1 large slab of salted beef
- shallots or onions
- garlic
- 1 tomato
- tomato paste
- shrimp paste
- pinch of black pepper
- chicken cube (or chicken powder)
- vegetable oil
- 1 hot pepper
Preparation:
Rinse the vegetables well under a running tab and dry them with a kitchen towel. Slice open the vegetables like so and remove the seeds with a teaspoon, like so. Now chop the bitter melon in nice thin strips, like this. This is the way I like to cut them, because they look a little fancier, I think. Some people then rub the bitter melon with salt to try to cut down the bitter taste of the vegetable. I don't do that, because I kinda like the bitter taste of this vegetable. And the fact of the matter is, the bitter taste only remains in your mouth for a couple of seconds after which your pallet will have gotten used to the taste.
Now, heat up a generous amount of cooking oil (I have been using olive oil for years) in a large pot such as this one and sauté the shallots (or onions), the shrimp paste, the chicken stock cubes (or chicken powder) and garlic for about 7 minutes on medium heat. Stir regularly. Now add the tenderized salted beef and cook for about 5 minutes. Add the chopped tomato, tomato paste and pinch of black pepper and mix well. You may add a little bit of water if you so desire in case the mixture is stuck to the pot. Now add the cut vegetables to the mix and keep on stirring on high heat for a good 10 minutes. After that, turn down the heat, add the hot yellow pepper and slow cook for another 10 minutes with a occasional stir.
Now, I love it when the vegetables are still a little crispy, but some people want their vegetables to be well cooked. It's all up to you, really. Now serve your beautiful vegetables with some rice and you're good to go.
Alternatively, you can also prepare this dish with some dried shrimp, smoked ham or smoked fish.
Lamb Shanks With Oven Roasted
This was my gift to my mother this Mothers Day. I had never cooked lamb before and I am happy to report that it was a resounding success
Ingredients:
MEAT
- lamb shanks
- salt
- pepper
- garlic
- rosemary
- olive oil
POTATOES
- red potatoes
- salt
- pepper
- garlic powder
- red bell pepper
- olive oil
- thyme
SALAD & DRRESSING
- olive oil
- lemon juice
- oregano
- cilantro
- thyme
- basil
- assorted lettuce
Swetie no MA PANG PANG
