Malaysian Kari Ayam (Chicken Curry)

My good friend Tony got this recipe from his mum (can't go wrong with mummy's touch). It's very delicious and super easy. I cook for myself and they are freezer friendly. Make a big batch and it's enough for 3 to 4 meals.

Ingredients

Chicken pieces (I usually use 1kg chicken wings and drumsticks, but you can use boneless parts)
Kaffir lime leaves (approx 10 leaves or to you liking)
Lemon grass (x 2, white part only and crushed with the flat side of your knife)
Large brown onion (x1)
Garlic (x 4 cloves)
Dried Chillies (x 10 or to your liking and soaked in hot water for about 15 mins to soften)
Corriander powder (x 1 large tablespoonful)
Tumeric powder (x 1 small teaspoon)
Malaysian curry chicken powder (x 2 large tablespoonful)
Coconut milk (1 medium can of coconut milk)
Extra Chilli Powder (personal preference)

My personal twig - 3 carrots added right from the beginning; some Okra at the end before the heat is turned off.

Method:
In a blender, blend onion, garlic and chillies until fine (add a bit of water so it’s easy to blend).
Pour the blended mixture into a large bowl and fold in curry powder, coriander powder and turmeric.
This now is your curry paste.

In a large wok, heat oil (a few tablespoons).  Stir in the curry paste (and carrot if it's the twig).  Stir for a few minutes.
Add in kaffir lime leaves and lemon grass, stir for another minute.
Add chicken and stir for about 5 mins and chicken is well coated in the paste.  Add a few pinch of salt.
Add coconut milk.
Add a bit of water (half a cup or adjust accordingly) and simmer.
Add more salt to taste.
Continue simmering until chicken is cooked right through.

This can be served with coconut rice, mashed potato or any bread.

Sichuan Peppercorn Chilli Oil

My obsession with chilli and all thing spicy continues. This chilli oil has a numbing effect from the Sichuan peppercorn. If you don't like Sichuan peppercorn, skip it and attend the rest. All ingredients are changeable depending your preference.


What you need:
1Litre vegetable oil
10cm Fresh ginger root (sliced)
1 bunch Shallot
5 Star Anise
600g Dried Sichuan Peppercorn
2.5 Cups Dried Chilli Powder
1 Handful Dried Birds Eye Chilli
1 Cup White sesame

Method:
1.Heat the oil in a deep pot, put ginger and shallot in the fuse with the oil. Turn the heat to medium and simmer for 10 min. 

2. Take the shallot & ginger out of the pot. Then put the rest of the chilli powders and star anise into the oil, simmer at low heat for at least 3 min without burning the powder. 

3. Turn off the heat. Use a drainer or sieve to separate the hot oil from all the powder. I personally prefer to leave a little chilli powder in. 

 4. Pour the sesame in. Let the whole pot cool to room temperature and bottle up. Refrigeration is needed and the chilli oil should last at least 2 months.

It is a versatile chilli oil that goes well with noodle, dumpling, omelette, chicken, fish, pizza, pasta, salad dressing etc.

Chicken Cacciatore

This is one of the doable weeknight dishes that can be simply achieved within an hour. Cold weather's approaching and time for casseroles. Bring out the French oven for a hearty, moreish treat with a pair of Uggs. 

What you need:
1 kg Chicken (I used 2 chicken marylands, 5 drumsticks), you can use any parts of chicken of your preference
1 cup Dry White Wine
200g canned chopped tomato
300g tomato passata (or puree)
2 Brown onion (chopped)
2 Carrot (chopped)
1/2 Cup Kalamata olives (pitted)
200g Button mushroom (sliced)
Some fresh basil leaves (to serve)
2 Tbsp Plain flour
2 Tbsp Olive oil
pinch of black pepper and salt to taste

Method:
1. Dust the chicken with flour, heat the oil in a deep pot. Brown the chicken and set them aside.
2. Use the pot with the remaining oil. Brown the onion & carrot together. Add chopped tomato and passata, saute and put the chicken back in. Pour the wine over, ensure the liquid covers the content. (if liquid is not enough, add a bit of water or chicken stock or more wine ;p). Lid on, stew the chicken for 40 min or until real tender. Add black peper & salt to taste.
3. Finally put in the mushroom, olives and cook for a further 8~10 min. (*I added a bit of anchovies, simply because I lam a fan. You can also add capers to your liking)

Add basil to serve.

Served with your favourite fettuccine. I served mine with buckwheat soba noodle.

Crispy Pork Belly with Caramelised Apples

This recipe requires a small amount of effort with 2 hours of your time. The end result is pretty phenomenal. Great for a dinner gathering, enough for 4 to 6 people.

What you need:
1.8 KG boneless pork belly, skin on
2 Tbsp olive oil
1 Tbsp sea salt
2 tsp fennel seeds
6 small red skinned apples
2 Tbsp brown sugar
100g Butter Salted
2 Tbsp fresh Sage leaves
3 Tbsp gravey powder
1/4 cup apple cider vinegar
2 cups chicken stock

Mashed pumpkin and green beans to serve

1. Use a mortar and pastel, pound the salt, fennel seeds roughly. Score the skin of pork belly with a sharp knife deeply, leaving 1 cm gap in between.
2. Rub the salt mix on to the skin evenly. Leave it over night in the fridge uncovered.

Preheat oven to 230. 

3. Rub the oil evenly over the skin. Place the pork skin-side up in a roasting pan. Roast at 230 C for 20 min.
4. Meanwhile, place apples, sugar, 80g of the butter and Sage leaves. Pack them in nicely to combine.
5. Reduce ove to 180 C. Roast pork for a further 40 min. Add the apples to the side and roast along with pork until they begin to collapse. (roughly 30 min). If the apples are ready earlier than the pork, take them out first.
6. Take the pork out of the oven and set aside for 15 min to rest.

Gravy:
Place 1/2 cup of excess fat from the roasting pan over medium heat. Add the gravy powder and vinegar, stir constantly until well combined for 5 min. Add the chicken stock and bring to the boil. Reduce the heat to medium and cooked for 8 min or until the sauce is thicken and reduced. Add the remaining butter if needed. Season with salt and pepper.

Honey Mustard Roast Leg of Lamb

With an oven and some simple ingredients, a healthy meal that's easy to achieve.
The leftover is usually for my next couple meals mixed with green leafy salad.

Ingredients:
  • 1.5kg easy-carve leg lamb
  • 1 tablespoon olive oil
  • 2 tablespoons wholegrain mustard
  • 3 tablespoons honey
  • 8 garlic cloves, crushed
  • 2 tablespoon chopped fresh rosemary leaves
  • 2 carrots, peeled, roughly chopped
  • 4 (275g each) pontiac potatoes or beetroot, peeled, roughly chopped
  • 1 large orange sweet potato, peeled, roughly chopped

    • Preheat oven at 200 C.
    Use a mortar and pastel, mixed garlic,rosemary, mustard, olive oil & honey as the marinate.
    Use a sharp knife and poke 1/2 inch on various spots of the lamb. Stuffed some chunky rosemary & garlic into the cuts, rub the rest of the marinate on to the lamb.

    Place the veggies around the leg of lamb onto a roast tray, spray with some olive oil and put in the oven for 15 min at 200 degree to form a crust. Turn the oven down to 170, pour a cup of water into the tray and roast for another hour for medium rare.
    Rest the meat with a cover (either with a foil or a towel) for 10-15 min.

    Served with some pan juice or horseradish. 
     
    Note: I usually roast extra veggies, onion and garlic. Unfinished leftover can always be fridged and served for salad ideas.

    Coriander Chicken

    Apart from Chicken & Dill Curry, I've tried this version and love it. For those who have the basic spices in the pantry, it's a simple dish and hardly take any time for a week day dinner.

    What you need: 
    1 bunch Fresh Coriander Leaves 
    1 Tbsp Curry Leaves 
    2 Green Chillies 
    1 handful Cashew Nuts 
    750g Chicken (I use mix of chicken thigh & boneless drumsticks) 
    1tsp Cumin Seeds 2tsp Coriander Seeds (crushed with pastel & mortar) 
    1Tbsp Ginger & Garlic paste

    Marinate: 
    1 Cup Natural Yogurt 
    1/2 Tbsp Turmeric Powder 
    Pinch Salt 
    1 tsp Garlic & Ginger paste 

    (Marinate the chicken for 1 to 2 hours)

    1. Blend curry leaves, coriander leaves, green chilli & cashew nuts in a food processor 

    2. Heat some oil in a deep pan, add cumin seeds, coriander seeds, ginger garlic paste until aromatic. Then add the blend mix of coriander, sautéed until the cashew nut releases some oil & pasty. 

    3. Add chicken in and simmer until cooked. Stir occasionally. Taste for season.

    Chicken and Dill Masala

    This dish has become one of my favourite week day dish after work. Thank you to my colleague Arv for introducing me to this healthy, addictive & aromatic curry.

    What you need:
    500g Chicken ( I use some boneless drumsticks & thigh)
    1 Brown Onion (chopped)
    1 Tomato (chopped)
    1/2 tsp Ginger & Garlic paste
    Pinch Cumin Seeds
    2 Bunch Dill Leaves (chopped)
    1/2 tsp Garamasala
    1 tsp Black Pepper Powder

    Marinate:
    2 tsp Turmeric Powder
    1 tsp Coriander Powder
    1.5 tsp Chilli Powder
    1.5 Tbsp Natural Yogurt
    Pinch Salt

    1. Marinate chicken for 2 to 3 hours. (Or overnight) 2. Heat oil in a deep pan (add a bit of butter is nice too), add onion, cumin seeds, ginger garlic paste, dill leaves until caramalised. Add tomato & simmer until all ingredients breakdown. 2. Add the marinated chicken, simmer with the lid on for 30 min. Then add Garamasala & pepper. Season to taste & simmer for another 10 min.

    Done :) serve with rice, chapatti, roti or naan, pita bread.

    Stuffed Capsicum in Asian Fushion

    This dish reminds me of home. Mum used to make it frequently when we were growing up. It takes approx. 30 min and great for a lazy weekend dinner with a glass of Gewerstemeiner / Pinot Grigio or Pinot Noir.

    What you need:
    Stuffing-
    6 Large long capsicum (aka pepper) - I like a combo of green, red
    500g Mince Pork or any meat of your choice
    1T Mince ginger
    1/2 Corn Flour
    1/2 Grounded white pepper
    pinch of salt
    t soy sauce
    1t sesame oil
    4 Stalks of shallots (chopped finely)
    ---
    4 Star anise
    1.5 T Soy sauce
    1T Brown sugar
    Water (enough to cover the capsicum)
    Approx. 30 tooth picks
    Some slices of ginger, chilli powder if desired

    1. Mixed the stuffing well, and use your hand to really work the mixture till it's smooth and sticky.

    2. Cut the capsicum 3 cm from the head carefully without changing the form (using it as the hat). Clean the cavity of the capsicum and put the stuffing in. (i find using the chopsticks is better for long reach). Making sure the hat is also stuffed.

    3. After stuffing the capsicum, use the toothpicks to keep the two parts of the capsicum together. (see the pic). Continue with the rest of the 5 other capsicums.

    4. Place the stuffed capsicums in a deep saucepan and pour the water until the capsicums are just submerged. Put the rest of the ingredients in - star anise, soy sauce, sugar, ginger. Lid's on. Stew for 20 min on medium heat or until the capsicum is slightly tender. 

    Ready to serve, good with rice.





    Spicy Shallot Fish

    A 15 min quick dish packed with protein. It’s my boyfriend’s all-time favourite.

    What you need:
    2 pieces of White Fish Fillet (Basa / Snapper / Barramundi .. etc)
    1T Flour (I use Tapioca or Corn Starch, any flour in your pantry shall do)
    2T Vegetable Oil (or any oil suitable for panfry)

    1T Soy Sauce
    3T Rice Vinegar (or Apple Cider)
    3T Red Wine Vinegar
    1T Brown Sugar
    1t Chilli Powder
    4 stalks of Shallots (chopped in 5 cm lengh)

    1. Heat the fry pan with the oil. Lightly dust the flour on the fish fillet & slide the fish into the hot oil. Test the fish in the center with a fork or a stick which should easily go through the fillet, then it’s cooked. Set the fish aside on a plate.

    2. Use the remaining oil in the pan and put the shallots in, along with the soy sauce, vinegar, sugar, chilli power. Sauté till shallot’s caramalised.

    3. Pour #2 on top of the fish, ready to serve.

     

     

    Tandoori Lamb Rack

    A dish that can be prepared a night ahead. Super easy and delicious.

    What you need:
    Marinade -
    8 Lamb Cutlets (or 2 racks of lamb)
    4T Hot Curry Paste
    4T Tandoori Paste
    3T Natural or Creek Yogurt
    1T Lime Juice
    1 clove Garlic (crushed)
    --

    2 Limes (cut in halves)

    Dressing - 
    5T Plain Yogurt
    1T Lime Juice
    a little crushed Walnuts
    a little chopped corriander

    1. Marinate meat for at least an hour, I usually leave it overnight

    2. Preheat the oven for 220c. Grill lime 2 min earlier. Then put the meat into the oven for 7-8 min.