Author: Chai Leng

Tomato Chicken Sambal Curry

It’s time for another curry – can’t do without some sort of curry at least once a month. Tomato Chicken Sambal is a dry curry; a little bit sweet salty and spicy sort of easy to make dry curry. 🙂 Ingredients: 1 kg chicken (thighs, wings with bones-in or 750g chicken thigh fillet) 2 large onions, peeled, halved and finely sliced 1 large sweet potato, peeled, cut into big chunks 3 tomatoes, de-skinned, seeds removed, quartered 2 tbsp tomato paste 3 tbsp sunflower or flavourless oil 200 ml water 1 tbsp ketjap manis (sweet soy sauce) salt, to taste...

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Crumbly Peanut Butter Cookies

Crumbly Peanut Butter Cookies is exactly what it is; full of peanut butter, soft and really good. 🙂 Source: Martha Steward’s Everyday Food, March 2004 Prep: 20 mins; Total Time: 45 mins; Yield: Makes 48 Ingredients: 1½ cups crunchy peanut butter 1 cup packed light-brown sugar ½ cup (1 stick) softened unsalted butter 1 large egg 1½ cups all-purpose flour, (spooned and leveled) 1 tsp baking powder Preparation: Preheat oven to 180C. In a medium bowl, whisk together flour and baking powder; set aside. In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg....

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Stirfried Malaysian Chicken Satay with Peanut Sauce

Dunster loves peanut sauce and I’ve got some leftover peanut sauce (made Malaysian Satay with Peanut Sauce) in the freezer and decided to make stirfried chicken satay to go with it. The leftover peanut sauce was properly defrosted overnite in the fridge and then warmed up in a pot (or microwave). Serves 4; Preparation Time: 30 mins+Overnight Marinate Time; Cooking time: ±60 mins Ingredients: 1kg chicken thigh fillets or beef tenderloin, cut into 1x2x3cm pieces 2 red onions, peeled, halved, cut each half into 4 wedges Marinade Ingredients: to be blended into paste 2 tbsp coriander seeds 1 tbsp...

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Malaysian Chicken Satay with Peanut Sauce

It’s been some 16 years since I left Malaysia and I’ve missed having good, traditional satay. Both Dunster and I have had many different variations of meat on skewers at restaurants and some really good Malaysian satay versions at my friends’ parties but they are few times in between. This is the 1st time I’ve attempted to make my very own satay, this is Malaysian chicken satay and peanut sauce using Poh Ling Yeow’s recipe. Serves 4; Preparation Time: 30 mins+Overnight Marinate Time; Cooking time: ±60 mins Ingredients: 20-25 skewers, soaked in water for 1 hour 1kg chicken thigh...

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Gluten-free Chilli Cornbread

Gluten-free Chilli Cornbread’s a good recipe if gluten-free or less wheat’s needed due to an allergy to gluten or because of a diet but bread’s appreciated to go with a meal. It’s very easy as no yeast and no wheat flour’s used. Recipe by Helen Barker-Benfield of BBC Good Food, April 2015 issue Serves 4-6; Prep Time: 20 mins+2hrs soaking; Cook: 30-40 mins Ingredients: 200 g polenta or fine ground cornmeal 284 ml buttermilk 25 g unsalted butter 1 large red chilli, deseeded, finely chopped 1 tsp gluten-free baking soda ¼ tsp bicarb. of soda 50 g corn (defrosted...

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