Nyonya Curry Chicken

I have always wanted to cook a nyonya curry... and here is my first attempt...hehhe...The recipe? Of course my version again : )


Ingredients:
1 ringgit nyonya curry paste
2 chicken thighs cut into pieces
3 peeled pototoes (cut and steamed)
1 large tomato (cut into wedges)
30g tomato paste
2 tbsps sugar
5 garlics (chopped)
10 shallots (chopped)
some curry leaves
1 coconut milk
3 cups water

Method:
1. Heat up wok and add oil. Saute garlics and shallots until aromatic or light brown in color. Add the curry paste into the wok and stir until aromatic. Add the chicken meat, stir for 1 minute before adding the water.

2. Cover the wok and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add potatoes and tomato wedges and simmer for 5 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil. Serve hot.

Chili Flower For Ganish: (optional)

1 fresh chili and a deep bowl of ice-cold water

1. Holding the chilli firm on a cutting board, make a cut from the tip of the chili to the base. Turn the chili slightly, and repeat, making another cut down the length of the chilli.
2. Place your cut chilli in the cold water and keep in the refrigerator. The petals will open and curl naturally in an hour or two.

Black Glutinous Rice Porridge 黑糯米粥

I must say the specialty of this porridge was the Black Bario Rice that I used. It has an aroma that’s akin to black glutinous rice but yet, it’s not quite as strong and has a smoother texture.

Ingredients:
1 Cup Black Bario Glutinous Rice
1.2 Litres Filtered Water
1 piece Palm Sugar
Sugar to taste
6 pandan leaves (knotted)
Serve with salted coconut milk*

Method:
1. Wash and drain glutinous rice.
2. Bring water to boil in a pot, then transfer to slow cooker.
3. Add rice, pandan leaves and palm sugar, let it slow cook for 3 hours. Discard pandan leaves.
4. The rice should turns sticky now, add sugar to taste.
5. Serve hot with salted coconut milk.

* By adding a pinch of salt to the coconut milk will enhance the flavor and make the dessert more delicious!

Black glutinous rice is naturally sweet, rich in fibre and contain loads of antioxidants. It has 4 times of vitamin B and E than general rice.

Roti Babi

Ingredients:

12 pcs sandwich bread

3 eggs, mixed with a little salt, pepper and lightly beaten

Filling:

2 tbsp oil

200g minced pork meat

6 prawns (cut small)

2 chinese sausages (cut small)

3 chilli padi (cut small)

2 tbsps `chai-po' 菜脯

1 tsp chopped garlic

1 onion peeled and chopped

Seasoning:

salt to taste

1 tsp light soy sauce

1/2 tbsp sugar

1 tbsp oyster sauce

dash of pepper

1/2 tsp five spice powder

1 tsp corn flour, mixed with

1 tbsp water for thickening

Methods:

1. FILLING : Heat up oil, saute chopped onion and garlic until fragrant. Add `chai-po', sausages, minced meat and all other ingredients. Stir fry untill aromatic, add seasoning and thicken with cornflour water. Dish up and leave to cool about 10-15 mins.

2. Preheat sandwich maker. Spread some filling onto a piece of white bread and sandwich with another piece of bread. Seal them in the sandwich maker.

3. Now, dip the sandwich into the beaten egg and pan fry till golden brown bothsides. Dish and drain. Cut into pieces and serve hot.