| 仁讓羊肉 | | | | | | | Rendang Mutton | | | | | |
| 材料 | | | | | | | Ingredients: | | | | | |
| A. 黑珍珠 | 300g | B. 南薑 | 30g | C. 濕咖哩料 | 200g | | A. Hei Zhen Zhu | 300g | B. Fresh Galangal | 30g | C. Curry Paste | 200g |
| 馬鈴薯 | 200g | 老薑 | 20g | 咖哩葉 | 20片 | | Potatoes | 200g | Old Ginger | 20g | Curry Leaf | 20 pcs |
| | 黃薑 | 20g | 枫柑葉 | 3片 | | | | Fresh Turmeric | 20g | Kaffir Lime leaf | 3 pcs |
| | 石古仔 | 5粒 | 香蘭葉 | 3片 | | | | Candlenuts | 5 pcs | Pandan Leaf | 3 pcs |
| | 香茅 | 4根 | 芫茜粉 | 2大匙 | | | | Lemon Grass | 4 | Coriander Powder | 2 tbsp |
| | | | 辣椒粉 | 2大匙 | | | | | | Chilli Powder | 2 tbsp |
| | | | 桂皮 | 2枝 | | | | | | Chinese Cinnamon | 2 pcs |
| | | | | 椰汁 | 1粒榨成汁 | | | | | | Coconut Milk | extract from 1 coconut |
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| 調味料 | | | | | | | Spices: | | | | | |
| 鹽 | 1匙 | | | | | | | | | | | |
| 糖 | 1匙 | | | | | | | | | | | |
| 做法 | | Method: | |
| 1. 將所有（B）材料用攪拌機打爛，待用。 | | 1. Pound all spices ingredients until fine. Remove and keep aside. | |
| 2. 馬鈴薯削皮、切塊。洗後瀝乾。用熱油油炸至金黃色，撈起備用。 | | 2. Peal potatoes and wedged. Rinse with water and drained. Deep fry until godlen brown. Cish up. | |
| 3. 將磨爛的（B）材料加入芫茜粉、辣椒粉和濕咖哩料拌均。 | | 3. Combine the pounded spices with coriander powder, chilli powder and curry paste. | |
| 4. 燒熱5大匙油，以慢火將混合料炒至香濃，加入材料（A）、桂皮、香蘭葉、椰漿和清水，以慢火煮30分鐘至微濃調；加入咖哩葉、楓柑葉、繼續煮至10分鐘即可。 | | 4. Heat 5 tbsp oil, stir fry the mixture over low heat until aromatic. Add in potatoes, Hei Zhen Zhu, Chinese Cinnamon, Pandan Leaf, Coconut Milk and Water. Bring to boil, then simmer over low heat for 30 minutes until souces is slightly thicken. Add in Curry Leaf, Kaffir Lime Leaf. | |
| | 5. Continue cooking for 15 minutes. Serve hot. | |
