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Monthly Archives: March 2011

Malaysian Chicken Curry

Chicken curry ranks right up there when you’re talking about popular Malaysian cuisine. In almost every potluck or party, chicken curry, with or without potatoes, will be there. It’s a time-consuming dish to make if you’re making it from scratch. There are spices to pound or grind before cooking them till the spices turn into a fragrant paste. The paste is the all-important base of the curry. Needless to say, I’ve never attempted to make it from scratch. Nowadays, we have the convenience of packaged curry paste. However, Malaysian curry paste wasn’t available in supermarkets here till a few years ago. I’m very glad T & T brings in Tean’s Chicken Curry Paste. It’s delicious and authentic, no more missing chicken curry from home! I add in lemon grass and curry leaves for extra flavour.

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Malaysian Chicken Curry with Potatoes

1.5 kg chicken meat, cut into bite-sized pieces (bone-in, skinless pieces)
3 tablespoons curry powder
2 tablespoons kosher salt**
1 packet curry chicken paste (200g)
2 medium potatoes, cut into big chunks
1 red onion, cut into thick wedges
2 stalks lemon grass, bruised
A few sprigs of curry leaves
500ml water
200 – 300ml coconut milk, use more or less depending on how creamy you like your curry (I used Aroy-D canned coconut milk)

1. Marinade the chicken with the curry powder and salt for at least an hour.

2. Heat some oil in a Dutch oven or a wok and stir-fry the curry paste and potatoes for 5 minutes.

3. Add in the marinated chicken and cook till the chicken is cooked on the outside. This is to seal in the chicken juices.

 

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4.Add in the onions, lemon grass, curry leaves and water. The water should just cover the chicken and potatoes.

5. Bring to a boil, cover, reduce the heat and simmer for 25 to 30 minutes until the chicken is cooked through and the potatoes are tender.

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6. Add in the coconut milk and simmer for another 10 minutes. The coconut milk is added only at the end as the flavour of the coconut milk will be cooked away if added too early. Taste and season with salt if necessary.

7. Serve with white rice or roti paratha (flat bread).

** The salt can be omitted if you want to reduce the salt content in this dish.

 

 
6 Comments

Posted by on March 27, 2011 in Cooking, Food

 

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Step-by-Step: Make-It-Mine Casserole

There’s a ‘Master Recipe’ in my Ultimate Casserole magazine which allows you to design your own casserole. Big Kid saw the recipe and thought it would be fun to make it. He selected the combination and we put it together this evening. I had my reservations about his combination but I went along with it so this casserole will be truly his! He helped to make it too and he liked the end result as did his brother. However, if it’s up to me, I wouldn’t use ham or tomato soup!

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The Ingredients:

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8 oz packaged dried Pasta e.g. macaroni, farfalle, egg noodles. He chose macaroni.

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1 pound meat e.g. ground beef, bulk sausage, ground turkey; 2 6-oz cans Tuna; or one 15-oz can Beans, rinsed and drained. He chose chopped ham (2 cups).

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1-1/2 cups Frozen Vegetables e.g. peas, peppers, mixed vegetables. He chose broccoli.

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1 cup Shredded Cheese (4 oz) e.g. cheddar, Mexican blend, Monterey Jack. He chose Italian blend.

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3/4 cup milk. 1 10.75-oz can Condensed Soup e.g. cream of celery, cream of mushroom. He chose Tomato.

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1/4 cup Goodie .e. sliced mushroom, canned sliced water chestnuts; drained, sliced olives. He chose slivered almonds. (This is Little Guy helping.)

1 teaspoon Seasoning e.g. Cajun seasoning, dried basil, chili powder plus 1/4 tsp. ground cumin

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1/2 cup Topper (optional) e.g. coarsely chopped nuts, crushed potato chips. We used Panko.

Cooking Directions:

1. Grease a 2-quart casserole; set aside. Cook Pasta according to package directions; drain.

2. In a large skillet cook Meat until meat is brown. Drain fat; discard. (If using ham, tuna or beans, skip this step.)

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3. Combine cooked Pasta, Meat, Condensed Soup, Frozen Vegetables, half of the Shredded Cheese, the milk, Goodie, and  Seasoning (which we omitted as the Tomato Soup was seasoned with Oregano and Basil) to cooked Pasta.

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4. Stir well to combine.

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5. Transfer Pasta mixture to the prepared casserole. Sprinkle with remaining Shredded Cheese.

6. Bake covered, in 350 degrees F-preheated oven for 45 minutes. Uncover; if desired, sprinkle with Topper. Return to oven and bake for 10 to 15 minutes more or until heated through and Topper (if using) is lightly browned. Makes 6 servings.

If using Panko or soft bread crumbs as Topper, melt 1 – 2 tablespoons butter and stir together.

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4 Comments

Posted by on March 26, 2011 in Cooking, Food

 

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French Fridays with Dorie: Scallops with Caramel-Orange Sauce

Scallops – Eat them? Yes. Like them? Yes? Cooked them? No. And so it was with mild trepidation that I approached this week’s FFWD recipe. After all, scallops were the food that most often got the chefs in Hell’s Kitchen in trouble with Gordon Ramsay when they either undercooked or overcooked them! “They’re raw! RAW!” “They’re burnt!” If these chefs had so much trouble with scallops, would I fare better?

Finding the right scallops was also an activity. I went to four stores before finding scallops suitable for pan-searing. The first store I went to had fresh ones but they were Bay scallops. The frozen variety in that store and the next two were small ones, 60/80 in a pound. The last store had only frozen ones too but at least they were “30/40”. Got a bottle of unoaked chardonnay from the wine rack on my way out and I was all set.

Making the sauce was fairly simple. Caramelise 2 tablespoons of sugar and add freshly squeezed orange juice and white wine to it. Reduce the sauce and stir in pieces of butter as the last step.

Searing the scallops was not so simple and no, I did not fare better than the Hell’s Kitchen contestants. Smile I think my pan and oil were not hot enough as the scallops stuck as soon as I put them in. I had to scrape them off the pan to flip them and they stuck on the other side too. I cooked them about 2 minutes a side till the centre was barely opaque. Hubby liked them firmer so he didn’t mind if I seared them longer till they were browned. He likes his scallops overcooked!

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I liked the scallops with the caramel-orange sauce. Hubby felt the sauce was too sour but liked the scallops anyway. I probably won’t cook this dish again unless I come across bigger scallops as the “30/40” ones are too small after cooking.

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Head on over to French Fridays with Dorie to see how the others fared with this scallop dish!

 
 

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Fried Rice-Pork Chops Casserole and Brownies

IMG_5980 (600x400)I made another recipe from the Ultimate Casseroles magazine tonight. It’s Sweet and Sour Pork Chops over Fried Rice, a recipe contributed by popular food blogger, Jaden Hair of Steamy Kitchen. It’s basically fried rice topped with pork chops and a sweet and sour sauce. I like the taste and the ‘casserole twist’ of this dish. If I don’t want to make it as a casserole, I could serve the rice and the pork chops separately.

Sweet and Sour Pork over Fried Rice
(Adapted from BHG Ultimate Casseroles)

2 tablespoons vegetable oil
2 eggs, lightly beaten
4 cups day-old cooked rice, clumps well separated
1 cup frozen peas and carrots or other mixed diced vegetables
1 tablespoon soy sauce
4 3/4-inch-thick boneless pork top loin chops (about 1 pound total)
Salt
IMG_5993 (600x400) Freshly ground black pepper (I used white)
1/4 cup water
3 tablespoons sugar (I used 2)
3 tablespoons rice vinegar
2 tablespoons ketchup
2 teaspoons soy sauce
1 large onion, sliced
1 clove garlic, minced
2 medium tomatoes, cut into thick wedges

1. In a wok or large skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add eggs; cook until nearly set and scramble them. Add rice, using a spatula to stir-fry and incorporate the eggs throughout the rice. Cook till rice is warm. Stir in peas and carrots and the 1 tablespoon soy sauce. Transfer rice mixture into an ungreased 3-quart rectangular baking dish.

2. Season pork chops on all sides with salt and pepper. Wipe the wok or skillet clean. Add the remaining 1 tablespoon vegetable oil to wok or skillet; heat over medium-high heat. Add pork chops. Cook about 4 minutes or until golden brown on both sides, turning once. Arrange pork chops on rice mixture in baking dish.

3. Preheat oven to 375 degrees F. Combine the water, sugar, rice vinegar, ketchup and the 2 teaspoons soy sauce in a small bowl and set aside. Return wok or skillet to the stove top over medium-high heat (you should still have some vegetable oil left in the pan). When hot, add onion, stir-fry for 2 minutes. Add garlic, stir-fry for 1 minute more. Add tomatoes; stir-fry for 1 minute more. Add rice vinegar mixture; stir-fry for about 1 minute or until heated through. Pour sauce over pork chops. Bake, covered, for 20 to 25 minutes or until the pork chops are cooked through (160 degrees F). Makes 4 servings.

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I also made a Cranberry, Chocolate and Kahlua brownie. It is chocolatey and delicious and I like the tart bites of cranberries in it. Use good quality chocolate and cocoa powder for the best flavour. I used Côte d’Or dark (70%) chocolate and Ghirardelli unsweetened cocoa.

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The recipe is from Kitchen Flavours. I followed her step in reducing the amount of sugar and I only used half the amount of cranberries as Hubby is not crazy about fruits in his brownies. Check out her other recipes while you’re there!

 
4 Comments

Posted by on March 23, 2011 in Baking, Cooking, Food

 

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French Fridays with Dorie: Salted Butter Break-Ups

I’m back to French Fridays this week with a cookie. It is, in Dorie’s words, “essentially a large, buttery, flaky, salty-sweet rectangular cookie.” Sel gris or French grey sea salt is what you use for the cookie’s saltiness but I didn’t have any and used kosher salt instead. I pulsed the flour, sugar, salt and butter in the food processor and added 4 tablespoons of cold water to make it combine. I refrigerated the dough for just an hour and baked it for 35 mins.

Although this recipe is in the Dessert section of Around My French Table I didn’t serve it as a dessert. I had put it in the oven before our friends arrived for dinner and it was ready just before we were to sit. It was smelling so buttery and good that I brought it to the table and intentionally left it in one piece, as how it is meant to be served, so we could have fun breaking it up. The cookie drew comments like “Mmm..,” “Buttery..” and “Rich…” I found it like a sweet, buttery shortbread cookie. It was unanimous that it was not something to eat before the meal! I left it at the table though and we munched on it after we finished eating.

Breaking cookie at the table:

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19 Comments

Posted by on March 18, 2011 in Baking, Food, French Fridays with Dorie

 

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