Curry Chicken with Curry Powder

 

We tend to cook Curry Chicken too often in our home. My family all likes Curry. Who doesn't like it?

Ask all Malaysians and they will answer you liked. Each household will cook a different flavor.

For me, I like to cook the drier version and sometimes I like to cook the soupy curry version too.

Curry is often served together with rice.  Curry lovers will eat more rice to pair with the curry.

So, each time when I cook curry chicken, I will cook more extra rice that day. Usually, when I cook curry chicken, only one dish is enough for the day. No other dish. Curry is best served with rice alone.

My children don't mind if I don't cook another dish,  be it vegetables or any meat. Curry and rice are already the best meal.

My cooking of curry is always simple. I normally used curry powder and mixed it with a little bit of chili powder. I liked my potatoes to be deep-fried first then add it to the curry later. You can always by all means throw the potatoes into the chicken to cook together till soft. Either way, it's still a nice curry.

INGREDIENTS:

780 g chicken, cut small

1 big onion, sliced

2 serai/lemongrass, cut white parts only

4 red onions

6 pips garlic

1-inch ginger

2 stalks of curry leaves

4 tbsp full curry powder

1 tbsp chilly powder

1 cinnamon stick

2-star anise

3 big potatoes

cooking oil

700 ml water

METHOD:

Using a peeler, peel the skin of the potatoes and cut them into 4.

Peel the skin of a big onion. Slice thinly. Put aside.

Peel the skin of red onions. Cut roughly. Crush garlic. Cut roughly.

Crush the serai with the back of a big knife. Cut and use the white parts only.

Peel the skin of ginger. Slice thinly.

Blend garlic, red onions, and ginger with a blender until fine. 

In a small-medium bowl, add curry powder, chilly powder, and 6-8 tablespoons of water. Mix to a smooth paste. Set aside.

In a wok, pour enough cooking oil for deep frying the potatoes. As soon as the smoke comes out, fry

the potatoes. Fry until half soft or brown in color. Dish it up. Take some oil out of the wok leaving some for frying the paste.

Fry the big onion slices, cinnamon stick, and star anise until very fragrant. Then add in the blended onions and ginger and garlic. Fry until brown and fragrant. Add in the curry paste. Add in some water Stir and fry until oil comes out. Then add in the chicken. Stir and mix. Add water. Stir. Add in salt.

You can also add 1 teaspoon of sugar to make the curry tastier.

Cover and simmer for 10 minutes. Add some more water if the water is too dry. After 10 minutes add in the potatoes. Stir. There is no need to cover anymore. 

Cook until the chicken is cooked through and the potatoes are soft. If you prefer a thicker sauce, cook a bit longer until the sauce starts to thicken.  I like my curry to be a bit thicker.

Dish up onto a big bowl and serve together with rice.

V GRAINS DIGESTIVE BISCUITS

 

Have V Grains at home? Make it into biscuits or cookies. I bought this healthy cereal to drink every morning but got tired of always drinking the same thing every morning. Then I thought of making it into cookies. Tell you, it is just so nice, just the same as digestive biscuits. So, besides drinking, you can also make cookies. If you don't have V grains, you can substitute them with Horlicks.

INGREDIENTS: 220 g butter 55 g sugar 240 g all purpose Flour 10 tbsp V grains powder 1. Add V grains into all purpose flour. Mix well together. 2. Cream the butter with sugar until creamy. You can also use the beater to beat. 3. Add the flour to the butter mixture. 4. Gather and form into a dough. Rest the dough for 15 minutes. 5. Take some dough and simply make a small round ball. 6. Flatten each dough slightly flat. 7. Prick with a fork. 8. Bake in preheated oven at 160°C for 15-20 minutes or until turning brown. 9. Cool on a wire rack before storing in an airtight container.

OMEGA PLUS DARK CHOCOLATE COOKIES

This is a perfect idea to use the dark chocolate milk powder to make 

into cookies because the milk powder is bitter to our taste.

After the cookies are baked and cooled down, I kept them in a jar, and the next day, my family finished it off and I have to bake another batch. 

INGREDIENTS;

2/1/2 cup all purpose flour

4 tbsp Omega Plus Dark Choc milk powder

1 tsp baking soda

1/2 cup granulated sugar( for sweetness use 1 cup)

3/4 cup dark brown sugar

1 cup(226 g) salted butter

3 large eggs

1 tsp vanilla essence

2 cups chocolate chips (optional)

METHOD;

1.  Mix all purpose flour with the omega plus dark choc milk powder and baking soda.

2.  Beat sugar and butter on medium speed until well combined.

3.  Add eggs and vanilla essence. 

4.  Add in the flour and milk mixture on a low speed.

5.  Mix in the chocolate chips if using. 

6.  Chill the dough in the fridge for 30 mins.

7.  Heat oven to 180°C. Bake the cookies in the oven for 20 mins. Use an ice cream scoop or just make it into round balls by using the palm of your hand.

LEK TAU SUAN

 

This is one of our favorite desserts in the olden times. It is not hard to cook. It is very easy and simple. The peas need to be soaked first so that it can be soft very easily and quickier. The cooking time will also be shortened.

Most people will say this is a breakfast snack, but for me and my family will be an afternoon snack because we are freer in the afternoon than in the morning. By all means, this dessert or snack can be for morning, afternoon, and evening or even late-night supper. It always goes well with Yew Cha Kwai(breadstick).

INGREDIENTS;

300 g green peas without skin/ yellow peas

3 yew cha kwai

3 pandan leaves knotted

200 g sugar(50g more if you want it to be sweeter)

2 liters water

2 -3 tbsps potato or tapioca starch + 1/2 cup of water to mix

METHOD;

1.  Wash and soak the yellow peas for about 2-3 hours. Drain the water. Put on steaming tray and steam  

     on high heat until soft.

2.  Put sugar, water, and pandan leaves in a big pot and bring to the stove to boil until sugar has dissolved.

3.  Lower the heat and add in the yellow peas, followed by the potato or tapioca starch liquid.

4. Serve hot immediately after cooking and sprinkle some Yew Cha Kwai on top. It is nicer this way but do take care not to burn your tongue. The Yew Cha Kwai will soften in the hot desert.

HAPPY COOKING!

GRILLED AGAR-AGAR

  AGAR AGAR BAKAR

Today I'm grilling what seems like Kek Lapis, but in actual fact, it is Agar Agar Lapis. The process is grilled layer by layer similar to Kek lapis or layered Cake. Since there is butter and eggs added, it tasted almost like cake and you can also taste the agar agar.

I got this recipe copy down from a cookery book long time ago. This recipe has been left sitting on the shelf for about twenty years or so. In the past, I've copied many recipes but some are my

long-awaited lists or "Lists To Do". 

This layered agar agar is very easy to make and not hard at all. I cannot believe that I just do it only now, but that is my list for this week and my list goes on and on every week, sometimes twice a week, from baking to cooking.

Preheat the oven to 180°C. Use top heat only throughout.

INGREDIENT;

8 eggs

160 g sugar

Beat eggs and sugar until became thick

15 g agar agar powder

250 g butter

1/2 tin sweetened condensed milk

1/2 tsp vanilla essence

400 ml water

METHOD;

1.  Cook agar agar with the sugar. When agar agar boils, add in the butter and sweetened condensed

    milk. Let the butter melt in the hot liquid. Then add in the vanilla essence.

2.  When the agar agar has cooled down a bit, add in the previously beaten eggs and sugar. 

3.  Set the oven to top heat only. Take 1 ladle of the mixture into the baking tray and grill the first layer.

4.  When the first layer has turned brown, grill the second layer and so forth till all are used up.

     The process is like grilling Kek Lapis or layered Cake. You can also use coloring if you want your agar agar to look nice.

                 

                  

BAKED PRUNE CAKE

 

This baked Prune cake is a version of the steamed Kek Hati Pari. I used prune instead of raisins. The cake is moist and rich and the best cake I have ever eaten. A small amount of chocolate powder is added to give the cake darker. The prune alone can't make the whole cake black. 

In this recipe, I used browning sugar or treacle, brown sugar, and chocolate powder to give the cake black color.

You can also choose to steam this cake. Steam for at least 4 hours.

When steaming, cover the top of the tin with aluminium foil to prevent water entering in. Always ensure to refill the water in the pot or wok so as to not become dry and burnt out.

  

Please give this recipe a try. 

INGREDIENTS:

400 g prunes

135 g brown sugar

94 g fine sugar

250 g pure butter

5 eggs

250 g condensed milk

100 g Horlicks

399 g wheat flour

1 tsp bicarbonate soda

1/2 tsp baking powder

60 ml browning sugar

METHOD:

1.  Use scissors to snip the prune to a smaller size, or use a knife to cut small.

2.  Beat eggs, brown sugar, and fine sugar until fluffy.

3.  Add in the butter. Continue beating again until creamy.

4.  Add in condensed milk 1 tbsp at a time.

5.  Then add in the horlicks. Continue beating well.

6.  Mix prune, wheat flour, baking powder, and bicarbonate of soda together well. Add the mixed flour and prune mixture into the wet batter. Use low speed to mix thoroughly. Use spatula to scrap the

the sides if needed.

7.  Lastly, add in the browning sugar. Mix well again using low speed.

8.  Pour into an 8" x 8" baking tray.

9.  Bake in the preheated oven 180°C for 45 minutes or when a toothpick inserted in the center comes out clean.

10.  Only slice the cake when it has cooled down.

HAPPY TRYING!

PANDAN COCONUT BREAD

 

Pandan always goes well with coconut. This bread smells pandan and coconut and I loved it. This recipe is good to follow. I got it from a facebook group but I forgot to write down the name of this recipient or that she got the recipe from someone else too. I copy down on a piece of paper last year.

The bread is soft and I spread it with pandan kaya which give the bread more pandan taste. Pandan is screwpine leaves grown in Malaysia. I had it grown in my backyard.

I advised anyone to try this recipe if you happened to visit my blog here. If you don't have screwpine leaves or pandan, try buying the bottle of pandan paste. Perhaps you can find it in the baking ingredients shop in your country. Thank you for visiting!

INGREDIENTS:

280g bread flour

5g yeast

30g sugar

1 egg

30g condensed milk

70g coconut milk

50g concentrated pandan juice

30g unsalted butter

Egg wash:

1 egg + 1 tbsp milk

Use the bread maker and follow the bread maker instructions. Liquid first, then dry ingredients. You can use mixer with dough attachment. Mix in all ingredients to beat, then when the dough comes together, add in the butter and continue beating until it reaches window pane, about 20 minutes.

Cover the dough with cling wrap and rest the dough for 20 minutes.  

Punch the dough down to deflate.

Put on floured top. Roll flat to long shape. Roll up. Seal.

Put on pullman tin. When it reaches halfway, pre-heat the oven.

Proof 40 minutes to 1 hour. When it reached 90% of pullman bread tin. - 8' x 4", it is ready to bake. Brush with egg and milk. 

Bake in the oven 180°C for 30-40 minutes.

For easy bread making just use the bread maker to make the bread. 

CHICKEN FLOSS BUNS

 

I was searching for a chicken floss buns recipe, and this great recipe came out. Thanks to: Pork Floss Bun (yumofchina.com) for this great recipe. It saves my time making tangzhong, which is my usual bun dough recipe. When I'm not so keen, but still thinking of something to eat, a simple recipe will come handy.

I love eating chicken floss bun ever since I first bought home from the bakery shop. I have always wanted to do it at home, but my long lists of other recipes are waiting for me too. Today, I finally have the chance to do it, and also because I'm thinking of eating it today. I have had the chicken floss kept in my kitchen cabinet for about three and a half months now. In order to make this bun, I will also require mayonnaise or salad dressing for spreading on the top before rolling or tossing it with chicken floss. So. I went to the supermarket to buy, and here I am making these yummy chicken floss buns and letting everyone at home enjoy these super yummy sweet, salty buns at home.

I'm using my bread maker to do the kneading for me. You can knead with a dough mixer.

INGREDIENTS;

260 g water

1 egg, grade b

75 g caster sugar

5 g salt

350 g bread flour

150 g cake flour

25 g full cream milk

55 g butter

1 1/2 tsp instant yeast

When the machine has done kneading, take it out and let the dough proof double in size. Cover the dough with cling wrap or let it proof inside the warm oven. (not on)

Then divide the dough into 16 equal sizes. Roll each dough into balls. Place on a baking tray till double in size. 

Bake in preheated oven 180°C for 20 mins. Cool the buns on a wire rack.

Spread some mayonnaise on the top of the bun and roll the bun top with the chicken floss as shown in the video.

HAPPY BAKING!

KUIH DADAR/KUIH KETAYAP/COCONUIT CREPE ROLLS

 

This is the kuih that I have always wanted to make, but because I can't find coconut anywhere in my place I can't make it. Finally, I found a place that sells coconut, and I immediately make these

most wanted to do kuih called "Kuih Ketayap" or "Kuih Dadar". These are called in Malay words.

It was learned that we must control the heat when making this kuih. Too cold will not leave holes, and too hot will burnt the crepe, so we must use moderate heat or adjust,adjust until we get it right.

Since this is my first try and I'm too excited to make it, my rolls are not done perfectly...and there will surely be a second time and so forth. Hopefully, by then I will improved my skill. Above all said, the crepe is nice. 

FILLING;

1/2 cup water

105 g gula melaka/palm sugar

1/4 tsp salt

57 g sugar

2 pandan leaves/screwpine leaves

285 g grated coconut

BATTER;

6 pandan leaves/screwpine leaves(cut short)

1 cup water

1 egg

4 tbsps coconut milk

pinch of salt, roughly 1/8 tsp

100 g all purpose flour

METHOD;

1.  Cut the gula melaka or palm sugar small using a sharp knife. 

2.  In a saucepan, add in water, salt, sugar, gula melaka and pandan leaves. Mix and stir the ingredients

    until the sugar has melted. Then add in the grated coconut. Mix and stir together.

3.  Continue stirring until all the liquid has evaporated. Off the heat and cool on a plate.

4.  Now blend the pandan juice.  In a blender, blend the cut pandan leaves and 1 cup of water. Pour the blended pandan water through a sieve and extract or get 1 cup of pandan juice.

5.  In a bowl, add the pandan juice, egg, coconut milk, and salt. Whisk for a while. 

6.  Sieve in all-purpose flour. Whisk again. Mix well. Strain the mixture through a sieve so that the batter is smooth and no lumps.  Rest the batter for 20 minutes.   

7.  Brush bit of oil in a non-stick pan. Pour 1 ladle of batter into the pan. Swirl the pan round.

8.  Take 1 piece of wrap and spoon 2 tbsps of coconut filling on it.  Wrap and roll the crepe up.     

HONEY SESAME CHICKEN

 MY SUPER YUMMYLICIOUS HONEY SESAME CHICKEN FOR DINNER.

Now my tummy is rolling with hunger by looking at this home-cooked honey sesame chicken that I cooked the last few days. Once in a while, I will cook something that we have eaten at the restaurant selling Chinese food. Honestly speaking, I don't like sticky food, but this one is an exception. The chicken is deep-fry until it is crispy, then is covered with sauce. That's why I say this is an exception.

I liked it because the chicken is crispy. I can just  eat  the chicken without the sauce, but I'm making 

honey sesame chicken, so the sauce must go with it. There are some who add in vinegar, but I wouldn't do that cos if I add in vinegar, my dish will be called "Sweet and Sour Chicken", and not "Honey Sesame Chicken". Some do not add in any soy sauce, but I like to add in some for better flavor.

 The chicken chunks are deep-fry to a golden brown. You can just eat this golden chicken without the sauce just like you eat nuggets. My kids thought that I was making nuggets. It really tastes and look 

like nuggets a bit.

A lot of people all over the world have already made this dish, so there's not much for me to talk about it. 

MARINATE INGREDIENTS;

454 g chicken breast

1/2 tsp salt

1 tsp white pepper

3 tbsps water

BATTER MIXED;

1 large egg

1/2 tsp salt

120 g flour

65 g corn flour

2 tsp baking powder

150 ml water

2 tsp veg oil

 SAUCE MIXED;

1 pic garlic, diced small

6 tbsp tomato sauce

2 tbsp sugar

4 tbsp water

2 tbsp honey

SPRINKLE;

2 tbsp  roasted sesame seeds

METHOD;

1.  Cut chicken breast into cubes. 

2.  Marinate chicken cubes with salt, pepper, and water. keep inside the fridge for 20 minutes.

3.  In a medium bowl, add egg, salt, flour, cornflour, baking powder, and water. Mix and whisk.

4. Add the oil in and whisk to a smooth batter. 

5. In a saucepan with 1 tsp oil, fry the garlic till fragrant and pour in the sauce mix. 

6. Stir until the sauce starts to thicken. Then off the heat and add in the fried chicken.

7.  Sprinkle with roasted sesame seeds.

8.  Enjoy with hot rice.

OATS RAISINS COOKIES

This week finally have some free time so that I can bake some cookies for snack time.  I 

bought some baking ingredients but hadn't done any baking. The last time I baked was in mid-January.

Yesterday I started baking pineapple tarts and today I baked Oats Raisins cookies. These cookies are so addictive.  I made two types. One is without egg and the other with egg. 

The without egg type is crispy inside and outside. The egg type is chewier inside and crispy on the outside. I like both of the types. These cookies are also tasted like Famous Amos. Raisins can be 

substitute with chocolate chips. 

Make sure to store the cookies in an airtight container after it has cooled down.

 Pre-heat oven to 190°C.

INGREDIENTS;

105 g All-Purpose Flour

1 Tsp Cinnamon

1/2 Tsp salt

1/2 Tsp Baking soda

115 g Butter

85 g White Sugar

60 g Brown Sugar

1 Egg

1 Tsp Vanilla Essence

Mix all the above ingredients.

Add 130 g oats and 75 g raisins.

Bake 15-20 minutes or until brown. Take out from the oven 

and cool on a wire rack. Store in an air-tight container. 

Happy Baking!

COLOURFUL GERMAN COOKIES

I try making German cookies with different colours. This recipe is the same as I've used in dog German cookies.

These are irresistible soft cookies for those having soft teeth to enjoy.

The green colour is extracted from pandan juice. The chocolate is from cocoa powder. The white colour is just plain. 

These cookies are not hard to make at all.

Ingredients:

250g unsalted butter(I prefer salted,so I used)

80g icing sugar

2 tbsps vanilla

250g potato starch

160g plain flour/all purpose flour

Methods:

1. In a mixing bowl,use electric mixer to beat butter and icing sugar till creamy.Add in vanilla

and continue beating till well combined.

2.Add in sifted potato starch and plain flour with a spatula to form a soft dough.

3.Make small balls and tiny balls for the nose attachments.Then attach the koko crunch as 

ears,the chocolate chips as nose,the love as the tongue,and chocolate chips as the eyes.

4.After all done,bake in oven 150°C,fan forced with top and bottom heat.Bake for 15-20 minutes,but your oven temperature may varies.(know your own oven).

5.Let the cookies to cool on the baking tray first to prevent breakage before transferring to wire rack to further cool.