Yellow Sweet Rice and Curry Chicken

Once in a while I do like to indulge on delicious asian meal. This yellow sweet rice is easy to cook. The curry chicken as the side dish to this rice was also cook in simplest way.
For the yellow sweet rice:
2 cups of glutinuous rice/sweet rice/sticky rice
1 tablespoon of turmeric powder
1 teaspoon salt
4 cups of water
5 cups of water for soaking

Soak the sweet rice in 5 cups of water for more than 5 hours. Then drain the water.
On low heat, add rice, 4 cups of water, salt and turmeric powder. Cover the pot.
Occasionally stir with a fork.
Cook until all water are absorbed.
Turn off the stove and cover the pot.

For the curry chicken:
4 pieces chicken thighs (Cut into 3 pieces of each thigh)
1 large onion
2 green bell peppers
2 tablespoons of spicy curry powder
1 tablespoon of powdered cayenne pepper
1 tablespoon of grated fresh ginger
2 cups of water
1 teaspoon of salt
1/4 cup of olive oil
A handful of curry plant leaves

In a big pot, heat olive oil on medium.
Fry diced onion, grated ginger, curry plant leaves and bite sized bell peppers until fragrant.
Add chicken and stir until half cooked.
Add curry powder and cayenne pepper
Add water and salt.
Let the curry simmer for 20 minutes.

Serve warm.
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Ramadan 2013 Day 20 - Curry Chicken and Pineapple

A simple and easy meal tonight. Chicken curry cooked with some shredded carrots and pineapple.

I am using chicken thighs for this recipe. It was delicious! The sweet and sour from the pineapple added zing to the taste.

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Roti Jala and Curry Chicken

Breaking fasting in the holy month of Ramadan will not complete without the Roti Jala and Chicken Curry. The batter for the roti jala as shown in the picture above was easy and simple to make.
Ingredients:
2 cups of all purpose flour
1 egg
1 tablespoon of turmeric powder
2 1/2 cups of water
1/4 teaspoon salt

Method:
Mix all ingredients well.
Use a strainer to get a smooth batter.
In a flat pan, heat pan on low with olive oil using pandan leaf (screwpine) as the brush.
Scoop the roti jala batter using roti jala mold. Roti jala mold has 5 small nozzles at the bottom.
Move the mold slowly in a circular motion to create the pattern as shown in the picture above.
Once cooked, fold on both sides and roll the roti jala out of the pan.
Brush the pan again with pandan leave and olive oil.
Repeat the roti jala.

Roti jala is deliciously serve with spicy chicken curry.
The ingredients needed for the curry chicken are:
4 pieces chicken thighs
1 cup of hot curry powder
1 large onion
3 medium size of tomatoes
2 green bell peppers
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon clove powder
1 inch fresh ginger
1 tablespoon of dried parsley
1 cup of coconut milk
3 cups of water
1 teaspoon salt
1/2 cup of fried red onion as garnish

Method:
In a food processor, blend onion, green pepper and ginger.
In a big pot, add the blended onion, green pepper and ginger.
Add curry powder, cumin, coriander, clove and water.
Add salt and mix well.
Let it boil.
Add chicken and chopped tomato.
Cover the pot and let it cook for 20 minutes.
Lastly, add coconut milk and parsley. Cover and let it cook for another 15 minutes on medium heat.
Serve warm.
Enjoy!
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Shrimp Curry Noodle

Tonight's breaking fast was a simple meal put together with shrimp and curry flavor. I am using angel hair wheat spaghetti for the noodle.

Ingredients:
2 cups of medium size shrimp
2 tablespoons of curry powder
4 pieces hot peppers
1 medium size onion
1 medium size tomato
1 cup shredded carrot
5 pieces soy puff
10 pieces curry leaf
1 teaspoon salt
1 cup coconut milk
5 cups water
1 tablespoon olive oil

Method:
Dice onion and hot peppers.
In a big pot, heat olive oil.
Saute onion and peppers.
Add curry powder. Cook for 3 minutes.
Add water.
Let it boil.
Add carrots, shrimp, curry leaf and soy puff.
Add coconut milk and salt.
Cook for another 5 minutes. Cover.
Turn off the stove.

In a separate pot, cook spaghetti until soft.
In a small bowl, add some cooked spaghetti or any noodle you fancy. Pour the shrimp curry on the noodle.
Serve warm. Enjoy!
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Roti Canai and Shrimp Curry

The left over shrimp curry will be perfect as side dish for roti canai. The flavor of the curry is intensified over the night. I bought this roti canai from the the Asian store here. I like the roti canai pan fried with a tablespoon of butter.
I also scrambled an egg to go with this meal.
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Beef Curry

Ingredients:

1/2 pound chuck roast beef (thinly slices)
1 cup cherry tomatoes (whole)
2 tablespoons Sambal mix (blend red hot cherry peppers, onion, garlic, and ginger)
1 tablespoon sweet soy sauce
1 teaspoon salt
1 can coconut milk
2 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon grated fresh ginger root
1 tablespoon olive oil
Coriander leaves
1 large potato (dice to an inch)
1/2 cup hot water

Method:
In a bowl, mix curry powder, cumin, coriander, cinnamon and grated ginger. Add 1/2 cup hot water to the mixture.
Mix well.
In a medium pot, heat olive oil.
Add beef and cover the pot.
Let the beef cook for about 10 minutes.
Add sambal mix. Cook for one minute.
Then add sweet soy sauce.
Add the curry mixture.
Stir well.
Cover for another 5 minutes.
Then add coconut milk, cherry tomatoes, potato and salt.
Bring to a boil.
Turn off the stove and add coriander leaves.
Turn off the stove.

Serve warm with white rice.
Enjoy!
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Shrimp Curry

Over the years I have been cooking meal with curry. Sometimes my curry is too thin or too think or just on the right consistency. The most mportant thing when savoring the curry dishes is not the heat but the right delicious taste that bring the taste bud to agree with the flavor.

For tonight's meal, I have found the perfect way to cook shrimp curry. This shrimp is cooked at the right time and not over cooked or turn into rubbery.

Ingredients:
1/2 pound big shrimp

Take 2 cups of the curry gravy cooked with the following ingredients:
2 tablespoons Sambal mix (blend red hot cherry peppers, onion, garlic, and ginger)
1 tablespoon sweet soy sauce
1 teaspoon salt
1 can coconut milk
2 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon grated fresh ginger root
1 tablespoon olive oil
Coriander leaves
1/2 cup hot water

Method:
Shell and wash the shrimp. Set aside.
In a bowl, mix curry powder, cumin, coriander, cinnamon and grated ginger. Add 1/2 cup hot water to the mixture.
Mix well.
In a medium pot, heat olive oil.
Add sambal mix. Cook for one minute.
Then add sweet soy sauce.
Add coconut milk, salt and the curry mixture.
Bring to a boil.
Turn off and add coriander leaves.

In a sauce pan, use about 2 cups of the cooked curry gravy.
Heat the curry gravy through.
Add shrimp.
Turn when one side is pink.
Cook the other side until pink. About 1 or two minutes.
Turn off the stove.

Serve immediately.
Enjoy!

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Sunday Break-fasting Meal

I woke up this morning greeted again by another rainy day. My plan to work in the garden once again went down the drain. But I feel bless because the weather is not screaming hot and I can fast with limited dehydration. I was going to sew my baju raya then but I have to go back to JCP to return the broken belt. Penneys open a 11 am today and I was 30 minutes early. Luckily Christmas Tree store already open. I walked inside the store. There are so many nice items I wanted to buy but I had to refrain myself from doing so. After JCp, I went to my grocery store, price rite. I bought the chicken gizzard. I am craving fo the curry chicken gizzard I cooked last week. The store is selling cucumber at $0.33 a piece. I grab 3 cucumber and 2 pineapples. Cucumber, pineaapple and onion are good combination in this simple homemade pickle.

I also bought these beautiful cactus fruit. I have no idea how to eat them. At the store, I saw people are using plastic bag to hold the cactus pear. I simply grab these fruits with my bare hands.

Below is the explanation I found in wikipedia which explained why people are using the plastic bag as a glove.

"The pears with the reddish-orange or purple skin and deep purple interiors are considered to be the sweetest, but the white-skinned varieties are more popular in Mexico.
Store-bought prickly pears are usually spine-free and sometimes can be handled with your bare hands. Unprocessed pears still have glochids that will drive you crazy if you get some on your skin. Just to be sure, always use tongs or at least a plastic bag as a glove.
If you're foraging for prickly pears, remember that while all pears are edible, only a few will actually be ripe and taste good.
Remove the spines.

Place the pear in a container of cold water. Doing this washes some spines away, but not all of them.
Skin the pears.

Pick up the end of the pear with a few paper towels folded together, cradling the pear within the paper towels and not allowing the surface of the pear to touch your skin.
Slice off the thicker skin at both ends of the prickly pear (the bottom and the top). It takes a little practice to know how much to slice off. Generally, you want to take off the skin without getting at the seed-filled center.
Cut lengthwise along the pear's top-bottom centerline just through the skin. Using that slit, and being careful about the spines, use the knife to lever the skin and peel it off of the rest of the pear.
Cut the pear into slices, or stick onto a fork or skewer and serve.

The flesh of the prickly pear can be used to make jam, jelly, sorbet, wine, and "cactus candy."
The seeds can be consumed with the fruit (but be careful not to bite into them, as they're quite hard) or spit out.
Some people eat the seeds in soup or dry them to be ground into flour. "

Chicken Gizzard and Liver Curry

A simple meal tonight.

Ingredients:

1/2 lb Chicken Liver
1/2 lb chicken gizzard and hearts

1/2 cup curry powder

3 tablespoon ground turmeric

Salt to taste

2 tablespoon sugar

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cloves

1 cup thick coconut milk

1 cup olive oil




Sambal mix:

blend hot peppers, onion, garlic, ginger, shrimp paste, and lemongrass.




Method:

Rub chicken gizzard and liver with turmeric, cumin, coriander, cloves, and salt

In a big wok, heat olive oil.

Fry the chicken liver first for about 10 minutes or until liver is cooked.

Remove from the pan.

Using the same oil, fry the chicken gizzard.

In a separate bowl mix the curry and coconut milk.

Add the mixture into the wok.

Add back the chicken liver.

Add salt and sugar

Let it simmer until the gravy reduced half.

Serve warm with white rice.


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Shrimp Curry and Paratha

I was at giant, a grocery store to buy some fresh fish and my favorite seaweed salad when I saw a sale buy one get one free of variety ready to cook meal. one of the meal on sale was paratha and shrimp curry in a bag. I look at the packet and was tempted to buy them but then I said to myself, why should I buy the ready to cook meal if I can cook it at home. I have lots of frozen paratha/parotha or roti canai and I have all the ingredients to cook the shrimp curry. So, I put the bag down and walk away.

Ingredients:
1 lb medium size shrimp (devein and cleaned)
4 jalapeno (hot chili)
3 russet potato
1 large yellow onion
8 cloves garlic
Curry mix ( 6 tablespoon fish curry powder, 1 tablespoon powdered ginger, 1 teaspoon cumin, 1 tsp coriander, 1 tsp powdered cloves, 1 tsp ground cinnamon, 1 tsp powdered white pepper, 1 tsp powdered galangal, 1 tsp powdered lemongrass) add 1/2 cup water to make a paste.
3 tbs olive oil to fry onion and garlic.
3 pieces kaffir lime leaves
4 pieces curry leaf
1/2 cup coconut milk
3 cups water
1 tablespoon salt
1 tablespoon sugar
Fresh Cilantro

Red Curry Beef

This red curry beef is very Asian style and spicy dish. I am using beef chuck roast that is cut into bite size. For the spice I using ready made red curry paste from Thailand. This red curry paste is delicious and not overpowering by the shrimp paste.
You could make your own red curry paste as follows:
Blend dried red chili with shallot, lemongrass, galanghal, garlic, shrimp paste, salt and sugar.

Ingredients:
3 tablespoon red curry paste
1 tablespoon sweet soy sauce
1 big russet potato
1/2 lbs chuck roast beef
1/2 red onion
1 cup water

Method:
In a big pot, boil water on medium heat. Add in beef and onion. Let it boil for 5 minutes covered. Then add in the red curry paste. Stir and cover. Lastly add in potato and sweet soy sauce. Turn off the stove once the potato is soft. Serve warm with white rice and not to forget the stir fry asparagus and snow peas on the side. Yummy!

Eggplant Curry

I love eggplant cook in curry flavor. For this simple recipe all you need are:
1 medium size eggplant
1 ripe big fresh tomato
1 sweet pepper (julienned) or hot pepper if you like
2 tablespoon pre mix curry paste
1/2 cup tarmarind juice
olive oil for cooking
salt to taste

Skin off the eggplant. Cut it into wedges. In hot oil pan fry the eggplant until cook. Set it aside.

In hot oil, cook curry paste with the tomato, sweet pepper and tarmarind juice. The curry paste I used already has all the spices in it like onion, garlic, ginger, and shrimp paste.

After 3 minutes, I add back the cooked eggplant. Coat well and after few minutes turn off the stove and serve warm with white rice.

Lempeng (Malaysian pancake)

I was thinking of making roti paratha tampal (with egg) but could not find the kawanku paratha in my freezer. Since the okra curry already cooked, so, I substitute the paratha (roti canai) with Malaysian pancake (lempeng).

Ingredients for the pancake:

1 cup flour

1 1/2 cup water

1 teaspoon salt

Mix batter well. In nonstick pan, heat 1 tablespoon cooking oil on medium heat. Pour in the batter like you would make a pancake. Turn one time each side. This batter will make about 3 pancake. Serve warm with gravy.

For the okra curry:

I used the instant curry paste AA1 brand given by Beachlover. Heat it up with 1/2 cup of water , 10 Okra and a pinch of sugar. Yummy!