Category Archives: Pork

Pork Indad

Pork Indad

1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces

750 gms Potatoes (peeled and sliced)

1 Sliced Onion

Salt & Vinegar

Oil for frying the pork and potatoes

Grinding:

3 Onions

12 Red Chillies

6 Green chillies

12 Pepper Corns

1 Heaped Spoon Cumin Seeds

1 tsp Turmeric Powder

5 cloves

1 piece cinnamon

1 lime sized Tamarind

6 seeds garlic

To be ground in water and little vinegar

Method:

Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.

Pork Bafat (Ground Masala)

Pork Bafat (Ground Masala)

2 Kgs Pork cut into Small Pieces

Grinding:

15 Pepper Corns

25 Red Chillies

1 Heaped Spoon Cumin Seeds

1 heaped Tsp Mustard Seeds

2 Heaped Spoons Coriander Seeds

1 tsp Turmeric Powder

Green Masala:

6 Chopped Onions

2 Pods Chopped Garlic

6 inches Ginger Chopped

6 Big Green Chillies Chopped

Other:

2 Cinnamon Leaves

15 cloves

2 big sticks Cinnamon

Half cup vinegar

A small lemon sized ball of Tamarind – immersed in warm water and tamarind water to be used.

Water

Salt to taste

3 Green Bananas (cut into small cubes) (optional)

Pork Blood or black pudding little or small piece smashed and soaked in vinegar. (Optional)

Method:

Grind the ingredients and keep aside. Heat a vessel and add two tablespoon of oil. When hot add the cinnamon, cloves and cinnamon leaves. Then add the green masala and fry till onions loses its rawness. Add the ground masala and fry for a few minutes. Then add the pork pieces, salt, 3 spoons vinegar and masala water. Cook till meat is nearly cooked. Now you can add the banana pieces, the pork blood or vinegar and tamarind water. Check for salt and cook for further 10 mins. Pork Bafat is ready.

If you cook this a day or couple of days earlier before the actual meal it will taste better.

Dexter Special “Mixed Haka Noodles”

Mixed Haka Noodles

 

1 Kg of Cooked Noodles (Chinese Supermarket) or Noodle Packets ( to be boiled and drained)

200 gms Round Beans (sliced into strips)

200 gms Carrots (cut into 3 to 4 pieces, julienned-thin long strips)

2 Capsicums (seeded and sliced into strips- lengthwise)

1 Bunch Spring Onions (sliced)

I Cup Boiled Prawns (raw prawns, shelled, deveined, boiled with salt, vinegar, turmeric powder and water).

200 gms Ham (sliced into strips)

200 Gms Chicken Breasts (boiled with salt, vinegar, turmeric powder and water)- sliced into strips when cool.

5 seeds Garlic (sliced)

4 tbsp Soy Sauce

2 tbsp Tomato Sauce

2 Tbsp Chilli Sauce

1 tsp Pepper Powder

2 Eggs (for Omelette- garnishing)

Half cup chilli oil for frying

Chilli Oil

In a pan heat a cup of chilli oil and when hot (not smoking) add two tbsp chilli powder and remove. When cool, drain through a cloth or old handkerchief. Use this oil for frying the noodles and ingredients.

Noodles

Boil water in a vessel. Drop the noodle packets (break the slab of noodles into pieces and drop into water). After 2 to 3 minutes, add 1 tsp of oil (to prevent the noodles from sticking). Cook for a couple of minutes more and then drain the noodles. Pour cold water and drain completely. Allow to cool.

Method:

In a pan heat little oil and then prepare egg omelette. Cut into strips and keep aside for garnishing.

Heat 1 tbsp of chilli oil or any oil and fry the boiled noodles in batches. Remove into a vessel for mixing. Next, heat 1 tbsp of chilli oil or any oil and fry the cut vegetables. Remove into the mixing vessel. Next, heat another tbsp of Chilli oil or any oil and fry the chicken, ham and prawns one by one and add to mixing vessel. Mix all the ingredients and noodles.

Sprinkle Pepper Powder and sauces into the mixture, add the omelette strips and mix well.

Mixed Haka Noodles

“Britto Goa Sausages” Cooking Recipe

Britto Goa Sausages

“Britto Goa Sausages” Cooking Recipe

½ Kg of “Britto Goa Sausages” or Goa Sausages

Ingredients:

3 Onions or 300 grams

1 Peeled Potato (medium)

15 flakes Garlic

1 Green Chillie

2 inches Ginger

Method:

Chop Onions, Ginger, Chillie, Garlic. Cut the potatoes into small cubes.

Open up the sausages and separate the meat from the gut. Immerse the gut in warm water and this will give you some masala water.

Place a pan on fire. Add little oil and fry the onions. When the onions turn translucent add the chillie, garlic and ginger and fry for sometime. Now add the meat pieces and fry. Add masala water and allow it to cook for sometime. Add the cubed potatoes and mix well. Cook on slow fire after closing the lid. Check the meat for salt & vinegar and then check if the potato has cooked and if yes, put off the fire and allow it settle down by its own heat.

Eat with bread/chapatti/rice.