A Malaysian stew with tender pieces of rabbit  cooked in aromatic spices, soy sauce and chillies.






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  • 125 ml (½ cup) cooking oil
  • 1 brown onion, thinly sliced
  • 4 garlic cloves, sliced
  • 1 tsp thinly sliced ginger
  • 3 star anise
  • 4 cloves
  • 1 cinnamon stick
  • 3 green cardamom pods (optional), bruised
  • 1 tsp black peppercorns
  • 500 g rabbit pieces on the bone
  • 60 ml (¼ cup) soy sauce
  • 2 tbsp dark soy sauce
  • 1 bulb baby fennel, cut into wedges
  • 3 potatoes, peeled and quartered, covered in water
  • 3 cayenne or bird’s eye chillies, sliced
  • chopped coriander and steamed rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a large, heavy-based frying pan over medium–high. Add the oil and onion and stir for 2 minutes or until slightly softened. Add the garlic and ginger and stir for another 2 minutes. Add the star anise, cloves, cinnamon, cardamom and peppercorns and stir for 2 minutes or until fragrant.
  2. Add the rabbit pieces and cook for 5 minutes or until lightly browned on both sides. Add the sauces and stir for 1 minute. Add the fennel, potatoes and the water they were soaking in, then reduce the heat to medium, cover and simmer until the rabbit and vegetables are tender.
  3. Add the chillies, cover and cook for another 5 minutes. Remove from the heat, check the seasoning, then scatter with coriander and serve with steamed rice. 


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