Author: Chai Leng

Curry Chicken, Indian-Style

Chicken Curry‘s a regular in our home; there are so many different versions and I thought this recipe’s just perfect to have for our dinner one day. It reminds me of home (that is, Malaysia) and our snacks or meals at the Indian stalls and restaurants with family and friends. This recipe is adapted from “Amy Beh’s Indian-Style Chicken Curry on Kuali” Ingredients: 1.5kg chicken 4-5 tbsp oil 1 Bombay onion, sliced 3 green chillies, slit lengthwise, seeds removed 3-4 sprigs curry leaves 1 tsp mustard seeds 6 cloves 1 pc 4-5cm cinnamon stick 2 stalks lemongrass, crushed or...

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Bitter Gourd & Meat With Black Bean Sauce

It’s been a long time since we had bitter gourd or bitter melon. I went with some friends to do some Chinese grocery shopping and saw some lovely fresh ones and couldn’t resist buying a packet. Bitter Gourd & Meat With Black Bean Sauce‘s 1 of my favourite ways of preparing bitter gourd; the other’s with eggs. Serves 4 Ingredients ±200 g or 1 medium-sized bitter gourd 160g pork shoulder fillet or chicken thigh fillet, finely sliced 2 tbsp black bean sauce 1 garlic clove, peeled and finely chopped 1 red chili, seeds removed and finely chopped – optional 150 ml water Seasoning Sauce Ingredients: 1 tbsp oyster sauce 1 tbsp light soy sauce 1 Tbsp Chinese cooking or HsiaoXing wine dash of pepper dash of salt, to taste Preparation: Remove ends from bitter gourd, cut into 2 lengthwise and remove seeds and soft centre with a spoon. Then slice at an angle into ±1cm thick slices. Put aside. Slice meat into ±1cm thick slices. Put aside. Smash black beans (in sauce) with back of spoon roughly. Put aside. Heat 2 tbsp sunflower or cooking oil in a wok or a pan and stirfry the garlic for a min. Then add meat, and then bitter gourd and black bean sauce 1 min later. Stirfry occasionally for abt 4-5 mins till meat’s cooked (no longer pink). Mix in chili and...

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Terengganu Beef Curry

  Terengganu Beef Curry is very similar to rendang. It is milder and wetter – I mean, has more gravy than rendang – and it’s rather delicious. Recipe from “Meat” by Chef Wan Total Prep & Cook Time: 2 hrs Serves 4 125 ml cooking oil 2 onions, peeled & sliced 3 screwpine (pandan) leaves, shredded & knotted 1 kg beef lean topside, finely sliced 750 ml coconut milk 750 ml water 2 pcs dried sour fruit (tamarind – Please see photo below) salt, to taste 1 tbsp sugar 55 g kerisik (Please see Note below) 1 turmeric leaf,...

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“Bus Station” Kefta with Egg & Tomato

The title says it all. Kefta is the type of snack that is on sale in bus and train stations throughout North Africa and the Middle East. It’s cooked on the spot and eaten straight from the pan. Speed is essential when travelers are about to depart, so this is the perfect dish for a quick brunch or supper. Make the tiny meatballs in advance and keep them chilled till they are needed. Recipe from The African & Middle Eastern Cookbook Serves 4 225g minced (ground) lamb 1 onion, finely chopped 50g fresh breadcrumbs 5 eggs 1 tsp ground...

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Amy’s Spicy Nyonya Chicken

The recipe is an original by Amy from a Nyonya restaurant in Malacca and is easy to make. Rick has reduced the amount of shrimp paste but retained the amount of chilli, so this is “spicy” like the name.. Recipe from “Rick Stein’s Far Eastern Odyssey” 2 tbsp vegetable oil 1.5kg chicken, jointed into 8 pcs  (I used chicken thighs) 2 lemongrass, bruised with a rolling pin, then cut into half 4 kaffir lime leaves 1 tsp palm sugar juice of 1 lime Spice Paste Ingredients: 6 dried red chillies, soaked in hot water for 30 mins, then drained...

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