Malaysia

Beef Rendang

-1 1/2 lbs. boneless beef short ribs, cubed
-5 Tbsp. cooking oil
-1 cinnamon stick (about 2 inches)
-3 cloves
-3 star anise
-3 cardamom pods
-1 stalk lemongrass (cut into 4-inch lengths and pounded)
-1 C. coconut milk
-1 C. water
-2 tsp. tamarind pulp (soaked in some warm water for the juice and discard the seeds )
-6 kaffir lime leaves (very finely sliced) (a suggested sub. is zest of 1 lime for every 2 kaffir lime leaves)
-6 Tbsp. kerisik (toasted coconut) (Note: To toast coconut, place grated coconut in a dry wok/skillet, and heat, stirring constantly, until golden brown.)
-1 Tbsp. sugar/palm sugar or to taste
-Salt to taste

Spice Paste:

-5 shallots
-1 inch galangal
-3 stalks lemongrass (white parts only)
-5 cloves garlic
-1 inch ginger
-10-12 dried chilies (soaked in warm water and seeded)


1) Chop the spice paste ingredients, blend in a food processor until fine.
2) Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3) Add the beef and the pounded lemongrass and stir for 1 minute.
4) Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5) Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the sauce has dried up.
6) Add salt to taste. If not sweet enough, add more sugar to taste. Serve immediately with steamed rice and save some for overnight. (Note: This is reportedly even better on the 2nd or even 3rd day!)


Source: http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/2/

Indonesia

Pisang Goreng  (Fried Bananas/Banana Fritters)


-1 1/4 C. all-purpose flour
-2 Tbsp. sugar
-1/4 Tbsp. vanilla powder
-1/2 C. milk
-1 egg
-2 Tbsp. butter, melted
-1 tsp. rum flavoring
-4 ripe bananas, sliced
-2 C. oil for frying


1) In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated.
2) Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3) Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.


Source: http://allrecipes.com/recipe/pisang-goreng-indonesian-banana-fritters/

Lesotho

Tomato Bredie
(Tomato Stew)

*Recipes from Lesotho were difficult to find. I have settled on a South African recipe. The cuisine is very similar, if not identical.

-1 Tbsp. vegetable oil
-3 1/2 lbs. lamb or mutton breast chops, chopped into portions (beef is an ok sub, but may change the flavor a bit)
-2 Tbsp. cake flour
-1 large onion, chopped
-2 1/4 lbs. fresh tomatoes, chopped
-1 tsp salt
-1/2 tsp freshly ground black pepper
-6 whole white peppercorns
-2 bay leaves
-1 tsp brown sugar
-1 Tbsp white vinegar
-dash Worcestershire sauce
-1 beef bouillon cube
-2 med. potatoes, quartered(optional)

1) Heat oil over med-high heat in a large, heavy-bottomed saucepan. 
2) Dredge meat in flour, and cook in hot oil until well browned. Stir in onions, and cook until onions are soft. 
3) Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worchester sauce, and beef bouillon cube. Cover, reduce heat, and simmer for two hours or until meat is tender. Stir occasionally, making sure nothing sticks on the bottom of the pot.
4) Add potatoes 45 minutes or until tender.
Note: Best if made a day ahead to let flavors blend. Serve the next day with rice.


Source: http://allrecipes.com/recipe/tomato-bredie/