Kari Ayam 咖喱雞 Malaysian Chicken Curry
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Transcript of Kari Ayam 咖喱雞 Malaysian Chicken Curry
Kari Ayam 咖喱雞 Malaysian Chicken Curry
serves 6 as part of a Malaysian meal
for the curry paste you'll need;
10 shallots, chopped
12 dried chilies, soaked in hot water for 5 minutes and chopped
5 red chilies, chopped
10 cloves of garlic, chopped
a knob of ginger, chopped
a knob of galangal, chopped
a knob of turmeric, chopped
10 candle nuts or brazil nut, chopped
1 lemongrass, chopped (white part only)
small piece of shrimp paste, toasted
4 tbs of Malaysian meat curry paste (I used Burung Nuri brand) made
into a paste with some water
Blend everything into a course paste (except the curry paste)
you'll also need;
1 x 1.5kg organic chicken, cut into 16 pieces
4 potatoes, peeled and cut into chunks
1 large tomato, cut into chunks
12 curry leaves
2 star anise
400 ml of coconut milk
salt and pepper to taste
potatoes are cut into chunks, set aside.
Fry wet spices till soften then add the curry paste and continue to fry til
oil separate. Add chicken and fry chicken in the curry paste for about 5
minutes, add curry leaves and star anise.
Add coconut milk and simmer for 20 minutes, potatoes can be added
after that and continue to simmer for a further 20 minutes.
Chuck in the cut tomatoes and continue to simmer for 5 minutes, check
for seasoning.
Serve hot with plenty of hot rice or just plain old white bread or
some roti chanai!! Sometimes I even make roti jala to go with this.
Geong Chung Har Kok 薑蔥蝦角 Ginger, Spring Onion And Prawn Dumplings - Yum Cha Special 1
At last we had a relatively low key Sunday for a change. I spent a better part of the day
catching up with my reading and composing new posts for the blog. When it was time
to plan for dinner, Tummy suggested a yum cha favourite of ours that we always order
at yum cha.
If you are a big yum cha fan like we are, the chances are you might be familiar with this
delicious dish too. Steaming with a light sauce after deep frying the dumplings might
sound weird to some but such a process creates the most agreeable texture and
mouthfeel so prized in Chinese cooking.
I will share with you our other yum cha favourites in the near future, hopefully you'll be
able to have a cosy yum cha lunch at the comfort of your own home soon.
P.S Another of my lovely reader turned up the the restaurant last night. It was a very
nice surprise indeed, thank you again!
makes 12
you'll need;
500 g of prawns, shelled and roughly chopped
6 water chestnuts, roughly chopped
2 spring onions (white parts only), minced
2 cm piece of ginger, grated
dash of Chinese cooking wine
1 tbs of light soy
1 tbs of oyster sauce
1tsp of sesame oil
1/2 tsp of white pepper
1 tbs of corn flour
12 wonton wanton wrappers
oil for frying
2 spring onions, julienned
3 slices of ginger, julienned
for the sauce;
2 cloves of garlic, chopped
1 cup of chicken stock
1 tbs of light soy
a dash of Chinese cooking wine
corn flour solution
Peel the prawns, reserving the heads and shells for curry laksaor prawn noodles.
Roughly chop the shelled prawns.
Place chopped prawns, water chestnuts, minced spring onion, grated ginger, seasonings
and corn flour in a bowl and mix well.
Place ~ 1.5 tbs of the prawn filling in the middle of the wonton wrapper, gather all
edges to form a plum dumpling. Repeat with the rest of the wrappers.
Fry dumplings in batches until golden.
To make the sauce - saute garlic with a little oil, add stock and soy and allow to come to
a simmer, thicken with a little corn flour solution.
Place dumplings in a bowl that fit nicely in a steamer, pour the sauce over, top with
julienned spring onion and ginger and steam over high heat for 5 minutes.
I served the dumplings as an appetizer with some Cantonese chili oil on the side.