Chicken Curry

chicken curry

Method:

In a large bowl, combine chicken with all the ground ingredients, serai, lengkuas, turmeric powder, and salt.
Heat oil , add chicken and fry till fragrant.
Add water and coconut milk, then cover and bring to the boil.
Simmer till chicken is tender, stirring now and then during cooking.
The consistency of the gravy should be a little thick.

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Potato Cutlets

Potato Cutlets

Method:

Heat oil in frying pan and fry potatoes till golden brown, then put in a bowl.
Fry shallots till brown and add to the potatoes.
While potatoes are still warm, add pepper, spring onions and salt and mash till smooth.
Shape into small ovals or rounds and coat with beaten egg.
Deep fry till golden brown.

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Rice pudding with white syrup

Rice Pudding with White Syrup

Method:

Combine rice flour, coconut milk, tapioca flour and salt.
Stir and strain into a saucepan.
Add pandan leaves and cook, stirring all the time.
When thick, remove from heat, put into individual moulds or into a tray and chill.
When serving, pour syrup over pudding.

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Bean Sprouts with Grated Coconut

Bean Sprouts Coconut

Method:

Place a shallow frying pan over low heat.
Put grated coconut into the dry frying pan and add the ground ingredients and salt.
Keep on stirring until fragrant.
Add bean sprouts and stir for 1-2 minutes only.
Do not overcook the bean sprouts.
Remove from fire and sprinkle lime juice over the bean sprouts.
Mix before putting in serving dish.

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Almond Sweet (Badam Halwa)

Almond Sweet

Method:

Dissolve sugar in water over low heat, then bring to the boil.
Add almonds, rose water, butter or ghee, then keep stirring.
When mixture thickens, pour into a shallow dish and sprinkle the crushed cardamom seeds on top.
Leave to cool before cutting into squares or diamond shapes.
Decorate with cherries.

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