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Posts Tagged ‘curry’

It has been awhile since I’ve updated this blog. I have to admit life has once again taken over to a point where I’ve lost the love for simple pleasures like cooking and baking. I did at one stage consider shutting down this blog but this blog has been my pride and my baby for 2 years and to shut it felt like a waste. Yet maintaining it seemed more and more like a chore than a joy. Torn….that’s how I feel!

Today I was talking to Li San and she was asking advice about Malaysian dishes. I told her to come here and get the recipes she wanted and she said to me “It’s such a waste you aren’t maintaining it! All those nice food!” I thought about it and felt that in so many ways she’s right. Food – the soul to many lives and the thing that brings people together. I’ve realised in my hastiness to seek the material wealth of this world, I’d forgotten what it was like to run hot water over fresh herbs, to smell curry simmering away on the stove and to fill the house with the fragrance of apple pie coming from the oven. Perhaps it is time to return again…perhaps it’s time to say I will learn to have days off and enjoy what has always been my passion and love…perhaps it’s time….

This dish here was a beautiful curry inspired by a recipe in Australian Gourmet Traveller. It was done a couple months ago on one of my cooking sprees, photos were posted on Flickr! but never made its way here till today. I hope you’ll enjoy it every bit we did :) .

Red Curry of Duck & Pineapple

(Adapted and modified from Australian Gourmet Traveller November 2008)

Ingredients:

  • 250ml coconut cream
  • 60ml vegetable oil
  • 200gm good quality red curry paste
  • 2 dried limes (in replacement of 4 kaffir lime leaves)
  • 60ml fish sauce
  • 2tbsp brown sugar
  • 500ml coconut milk
  • 1 Chinese roast duck, boned and cut into chunks
  • 3 long red chillies, halved lengthways, seeds removed
  • 1/2 a pineapple, chopped into chunks
  • Handful of Thai basil
  • Lime, to squeeze

Method:

  • Bring the coconut cream and vegetable oil to boil in a pan over high heat. Stir constantly to prevent from burning.
  • When the coconut cream ‘splits’ (the oil separates from the solids), add the curry paste.
  • Crush the dried limes in your hand and add to the pan, frying till aromas rise from the pan and it is sizzling fiercely. This will take approximately 10-15 minutes.
  • Add the fish sauce and cook for approximately 1 minute. Then add sugar and remaining coconut milk. Bring to the boil.
  • Add duck and chillies and simmer gently over low-medium heat. Then add in pineapple.
  • Stir in basil and squeeze with lime juice just before serving.

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I’m back! it’s been so long since I’ve posted anything up. I’ve done a little bit of cooking here and there but just couldn’t find the time to post things up. 

I love this japanese curry! There’s this little shop in Melbourne, along Swanston Street (I think) which sells this amazing dish. One of my closest friend, Shane brought Alan and I there a couple of years ago and I’ve never forgotten the place. They were a really small shop but the queue was all the way out till the street. I’m not sure if they still exist or have grown bigger but all i remember was a big steaming bowl of rice topped with japanese curry and priced only for AUD6!

Ryan was the first one to start cooking this dish at home. After he left for Sydney, I started to cook it. Unfortunately I do not know how to cook it from scratch. We buy this instant pack from the Asian grocer and delicious curry in 30 minutes!

curry-box.jpg

Ingredients:

  • A pack of golden curry mix 
  • Chicken thighs
  • Carrots
  • Potatoes
  • Onion
  • Rice

Method:

  • Prepare steam rice.
  • Cut chicken thighs into cubes. Cut the potatoes and carrots into bite size pieces. Cut the onion into quarters.
  • Follow the instruction on the pack and bring a pot of water to boil.
  • Add in the all the ingredients except for the onions and allow to simmer for about 20 minutes.
  • Break the curry paste into quarters and slowly mix it into the chicken. Add in the onions and stir. The curry will thicken and if you want to, adjust the taste accordingly.
  • Top it on a steaming bowl of steam rice and enjoy!


 

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roti canai, originally uploaded by pearlyn83.


roti canai, originally uploaded by pearlyn83.

One of the things we miss most in Aussie is Mamak life. Being born and bred in KL, mamak is an inseparable part of my life. Here in Tassie, we don’t have access to a mamak shop at all. I know there’s a Kayu Nasi Kandar in Melbourne and a few mamak shops in Sydney but they are horrendously expensive.

I’ve attempted to make roti canai but could never come up with the fluffy, crispy texture roti canai has. Then I discovered this Roti Canai dough. It’s probably one of my best discoveries in Tassie! You can get other frozen ready-made rotis from canai-dough.jpg the Asian grocer, which comes in a pack of 4-6 but they are really not very worth it. This little friend of mine, is definitely worth your money. You can make up to 15-20 pieces (even more if your slices are not too thick and you roll them out nicely), and it costs you less than AUD5.00 which is roughly the price of a pack of the ready-made ones. As for the curry, you can get the instant curry pastes from any shop and just add chicken and potatoes accordingly and there you’ll have a meal just like back home. If you are more adventurous, make your own curry from scratch. Trust me, there is no greater satisfaction than a nice, warm, steamy bowl of hot curry with rotis on a cold winter’s night!

Roti Canai

Ingredients:

  • Roti prata dough
  • Butter

Method:

  • Heat a frying pan and add butter. Lower the heat to medium.
  • Cut dough into slices and roll out with a rolling pin. Fry till golden brown. Put on a piece of paper towel and crumple it a little to give it the “fluffs”.

Chicken Curry

Ingredients:

  • Shallots
  • Garlic
  • Ginger
  • Gelangal
  • Onions
  • Fresh chillies
  • Dried chillies, soaked in water then drained
  • Curry leave. optional
  • Curry powder
  • Salt & sugar
  • Soy sauce
  • Thick coconut milk
  • Chicken thighs
  • Potatoes

Method:

  • Season chicken with curry powder, salt, soy sauce and sugar for at least 2 hours (or preferably overnight).
  • Blend onions, garlic, shallots, ginger, gelangal, fresh and dried chillies together.
  • Boil potatoes in water till soft. Peel and cut into quarters or slices.
  • Heat wok with oil. Fry curry leaves and 1-2 tbsp of curry powder till fragrant. Add blended ingredients. Fry till fragrant.
  • Add chicken thighs and fry. Add a bit of water and allow it to simmer. Add coconut milk tablespoons at a time. Add potatoes and water. Cover and simmer over low heat. Slowly add coconut milk and allow curry to simmer. The longer you cook it, the better the taste as the chicken and potatoes will absorb the flavour better.

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