Meat Dishes

The meat dishes featured here are a mixture of European and Asian Cuisine. Over time, they have become a rich part of our Eurasian Food Heritage. Some of the meat dishes are a bit in the fusion food category because they have soy sauce and Asian spices in them.

Pot Roast, Corned Beef and Cabbage Stew, Shepherd's Pie and Minced meat and vegetable pie are part of the European Cuisine that found its way into our lives and stomaches and stayed with us. Curry Debal, Pork Vindaloo, Curry Ambila are the Asian food that uses spices, vinegar or tamarind and mustard. At the end, a little sugar to balance out the hot, sour and saltish with the sweet.

Pork Bones and Sayor Asin Soup has a Chinese touch to it. We love it and I make it with ribs, adding shitake mushrooms and simmer it in a soup with ginger and garlic . Add Chinese wine and oyster sauce to add another depth of flavour. (Sayor Asin is salted vegetable. I use salted preserved cabbage).

Smoor is a beef stew braised in a soy sauce gravy. Some people use worcestershire sauce. I use a little vinegar and sugar at the end to balance out the flavours. I like just potatoes in my smoor but you can add carrots too. I also use whole spices like star anise and cloves and black ground pepper besides the onions.

I do not use galangal in my curries at all because I personally don't like it. I do use lemongrass, shrimp paste and candlenuts when it is required in a recipe like for example, Prawn and Pineapple curry.