Malaysian chicken curry

MALAYSIAN CHICKEN CURRY
Copyright by MayFam 2005.

Greetings friends,
Hi Liam, this Malaysian chicken curry is dedicated to you, hope you’ll enjoy it.
In Malaysia, with all the different races, curries are many and very different in taste.
Malaysian Chinese like curries but prefer the milder flavor, so some of them have changed the ingredients to suit their taste.

Cooking the curry is easy, if you know what to put in, nowadays with most ingredients available in shops, makes buying easy too.

Ingredients.
1 chicken cut into pieces
4 potatoes cut into 4s
2 tomatoes
4 green chilies (optional)

To pound or slice.
1 big onion
1 piece ginger about 1’’
4 pips garlic.
4-5 stalks curry leaves
2 stalks serai (bashed)
½ can coconut cream, milk or yogurt can be added at the end of the cooking.
2/3 bowl curry powder (buy curry powder in packets that is ready to use. They have for fish and meat curry.)

Mix this into a paste with ½ water. ½ oil, mix this into the chicken and keep for 1 hour.

Fry the sliced ingredients in 4 tablesp of oil, add marinated chicken, potatoes, tomatoes, and green chilies.
Add enough water to cover chicken, salt, and cook 20 mins, till chicken is cooked.

TIP. If you want a more spicy curry, add 1/2teasp pepper to the curry powder. This is more an Indian style curry. Fry in oil these spices with the sliced onion, ginger, garlic.

1 teasp mustard seeds
1 teasp cumin seeds
1 teasp fennel seeds
1 teasp Alba seeds
4 whole cardamoms
4-5 stalks curry leaves

Add chicken and potatoes; add less water for a thick curry, ½ can coconut cream or milk or yogurt and a squeeze of lime.

MEE REBUS (Malaysian style)

Dried prawns and ikan belis blended into powder.
MEE REBUS
Hi people,

Today the recipe is a noodle dish. MEE REBUS. This is a Malay word meaning ‘boil mee or boil noodles’.

Mee rebus can be found in most eating stalls in Asia. This can be eaten for breakfast, lunch and dinner. Through the years, people’s taste change, so every stall will have their own secret recipe. You can always change ingredients to suit your taste.
This dish is noodles with a thick , hot sauce, top with fried ‘tow foo’ bean curd, boiled eggs, squid sambal ‘optional’ this is also a vegetarian dish.
INGREDIENTS.
1 packet yellow noodles. (mee)
250gms, bean shoots (towkay)
4 pieces fried bean curd (fried tow foo)
2 hard boil eggs (cut in ½)
Wedges of lemon
Fried small onions, spring onions , sliced red chillies and coriander leaves for garnish.

SAUCE

½ teasp. Pepper
2 teasp. Chilly powder to taste ( TIP. you can use dried chillies, you have to soak this in hot water, then pound)
2 slices galangal (langkwas)
2 slices ginger
½ bowl small onions or 2 med. Big onions
4 pips garlic
3 candle nuts (buah keras)

Pound the above, then add
1 teasp turmeric powder
2 teasp. Cumin powder
2 teasp coriander powder
1 teasp fennel powder

STOCK
Beef bones or chicken bones can be used for the stock.
For those who wants a vegetarian stock, use( ikan belis) dried anchovies , dried prawns and the blue swimmer crabs. Under TIPS I’ll teach you how to make the ikan belis powder.
Boil a med. Size sweet potato and mash it, keep aside.

Fry the top ingredients with ¼ cup oil till fragrant add 2 ltr. Stock, simmer for 20mins, add seasonings, add mashed sweet potato to thicken. Simmer 5 mins.

Boil noodles, bean shoots, ( TIP. do not over cook the shoots, put in boiling water for 2 seconds, over cooked shoots loose their crunch ) put bean shoots on a plate, top with noodles, fried bean curds, boiled eggs, spoon over sauce , enough to cover noodles will do.
Garnish with fried onions, spring onions, coriander leaves and squid sambal,wedge of lemon.
To cook the squid sambal , look under sambal in my earlier posting, under NASI LEMAK.
Fry 1 sliced big onion, add squids( TIP. boil squids in boiling water to remove excess water)

TIP. For POTATO SAMBAL, cut up potatoes, boil 10 mins add to sambal.
Add tomatoes and the sambal, simmer 2 mins.

Today’s TIP.
To make ikan belis powder, dry dried prawns and ikan belis in a low oven till very dry , put in a dry blender, bottle and keep in fridge, this can be used for stir fry vegetables and making a quick stock .
Quick stock.
For 1 ltr. of water, add 2 teasp of dried powder. Simmer 10 mins.

copyright (c)by MayFam2005.