Chicken Curry

This Chicken Curry is great when eaten with rice and no less delicious when bread is dipped into it. There are many types of chicken curry and this is more of a crude home recipe.




Ingredients:

500g chicken thigh - cut into pieces
1/4 cup coconut milk
1/4 cup water
1 teaspoon salt
curry leaves
3 potatoes - cut
2 heaped teaspoons meat curry powder
1 heaped teaspoon chili powder
2 pieces cardamon
1 piece star anise
80g shallots - blend
15g garlic-blend



Method:

Mix curry powder and chili powder together in a bowl. Add water gradually whilst stirring to make a thick paste.

Heat 2 tablespoons oil in a pot and fry shallots and garlic on medium heat till fragrant. Add curry leaves,cardamons,star anise,and continue stirring.

Add curry powder and chili powder,stir well and leave it low heat for about 3 minutes.

Add in water, salt,potatoes and chicken pieces. Cover and cook for another 5 to 6 minutes.

Stir in coconut milk and leave it under low heat, cook for about 2 minutes. Serve this chicken curry with hot rice.




Make the best Chicken Curry with this easy recipe today. Happy cooking.

Ketupat Sotong : Malaysian Recipe

This popular ketupat sotong or squids stuffed with glutinous rice features squids stuffed with glutinous rice bathed in a sea of cooked thick coconut milk. The stuffing is first soaked in coconut milk before it is stuffed into the squids.



Ingredients:

1 can glutinous rice
12 squids
1 coconut
1.2 cm ginger
2 shallot
1 teaspoon fenugreek (halba)
some sugar
12 stick about 3.7cm.



Method:

1. Wash cleans the squid.

2. Take out the coconut milk.

3. Waste clean the glutinous rice and cook with the coconut milk until cooked.

4. Take small amount from the rice and put into the squid then attach it.

5. Put all the attached squid into the pot fill with coconut milk, ginger, shallot and fenugreek.

6. Insert coconut milk, salt, and sugar when it boils. At the same time, stir it so that the coconut milk not cloddy.

7. When cooked,this ketupat sotong is ready to be served.

Grilled Seabass (Ikan Siakap bakar)

It is a grilled sea bass (Ikan Siakap bakar) with chilies. This grilled sea bass recipe is very easy to make. Happy cooking....







Ingredients:

1 sea bass fillet
10 dried chilies
1 inch turmeric
1 cup of tamarind juice
4 small red onions
1/2 teaspoon of salt
banana leaves



Method:

Blend chilies, turmeric, tamarind juice, onions and salt. Then spread them onto slices of sea bass evenly.

Wrap the whole sea bass with banana leaves and using toothpicks to secure it tightly.

Grill the sea bass parcel for about 5-10 minutes on each side.

Serve the grilled sea bass with hot rice.



Sea Bass is one of the most popular fish and is a great fish for many dishes. Grill it has a nice texture and great flavor. Sea Bass is the fish equivalent to chicken breasts.

Stir Fried Soy Bean Sprouts with Fried Anchovies

Ingredients:

150 grammes of soy bean sprouts (remove root)
40 grammes of anchovies
3 cloves garlic (chopped finely)
Some warm water
3 tablespoons oil

Seasoning

2 teaspoons light soy sauce
salt to taste
1 teaspoon of white pepper powder




Method:

Rinse anchovies and drain dry.

Heat oil in wok and fry the anchovies till golden brown. Remove and set aside.

Clean the wok, heat up 1 tablespoon of oil and add garlic. Stir fry for about 5 seconds on high heat, add soy bean sprouts and stir fry briskly.

Add seasoning and sprinkle some water to keep moist. Do not pour water as this would make the dish soggy.

Stir fry for about 2 to 3 minutes. Just before dishing up, return the fried anchovies to wok and stir well.

Beef Bistik

Ingredients:

1kg of beef -cut into small cubes
1/2 cups of dark soy sauce
2 Onions -one finely blend and one sliced into four
1-2 tablespoons of black pepper -blend
2-3 tablespoons of sugar
2 potatoes (cut into wedges)
5 tablespoons of chili sauce
3 tablespoons of tomato sauce
1 cup of water
Salt to taste
Cooking oil



Method:

Marinade beef with dark soy sauce, sugar and blended onion and black pepper. Rest aside for about an hour or more.

In a frying pan, fry potato wedges until crispy. Set aside. Heat up some oil in a wok. Stir fry the marinated beef until just cooked.

In a bowl mix together the chili sauce, tomato sauce with a cup of water. Then add the mixture into the wok. Continue to stir until the sauce thickens.

Finally add fried potato wedges, sliced onion and salt to taste.