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