#38 Chicken Curry

No pictures for this one, coz I cooked it for my boyfriend's family at his place, didn't have the time to take any pictures and I had to leave. Nevertheless, this is a very simple dish! And an all time favourite! Shall we begin?

Edit: I got a picture but it was 79 weeks ago. It's the same thing! Lol my #9 recipe actually. Guess this is a repeated recipe. The picture illustration is clearer in that post, go ahead and check it out yea! :)

Ingredients:
4 medium sized onions, cut into quarters
3 cloves of garlic
About 3cm ginger
3 pieces of dried tamarind (a.k.a asam keping)
7 tablespoons of beef curry powder
1 box of coconut milk
3 potatoes, peeled and cut into quarters
8 chicken wings
1 tablespoon tumeric powder
1 stick of cinnamon
2 pieces of star anise
4 cloves
2 cardamon seeds
Oil
Water
Salt
Sugar

Instructions:

Ingredients may sound overwhelming, but it's pretty simple actually. So first step, blend your ginger, onions and garlics into a paste. Mix this paste with the curry powder, and put aside.

Next, marinate the chicken with tumeric and a pinch of salt after washing them. I prefer to cut my wings from the upper joint section so it looks like I have more chicken. After this, deep fry the chicken to make sure that it'll be properly cook later on. About 5 mins would be enough coz we don't wanna overcook them. With the same oil, fry the potatoes for about 3 minutes.

In a pot, use the same oil used for frying just now, about 5 tablespoons of oil, add in the 4 spices, cinnamon, cardamom, star anise and cloves. Afterwards, add in the blended ingredients. Stir them up until you see the paste starts to bubble and the oil surfaces. Add in your coconut milk. Using the coconut milk box, add in water twice. So 2 boxes of water. Stir them up. It's very important to stir so the coconut milk won't separate and your food will look like vomit. Lol.

Add in the dried tamarind that you have washed. And again, stir. If you think your curry isn't "yellow" enough, then add in 1 more tablespoon of curry powder. Then, add in the chicken and potatoes together. Then add in your salt and sugar to taste. Give it a good stir to make sure the chicken sinks in the gravy, cover the pot with a lid and turn heat down to medium. Let it cook for about 10 minutes. Stir the gravy once in a while and cover it again. Once time is up, turn off the heat. Oh yes you're done! :)

I told you it was easy! Happy trying! :)

#37 Sweet & Spicy Clams

It's the time of the month where cravings go haywire again for me!! Today, I felt like eating some shellfish coz I was feeling a little selfish. Lol.

It was already 8:30 PM but I felt a strong urge to eat clams or lala. Lucky for me Giant supermarket still had the last packet of it! This is a very simple and quick recipe!

Ingredients:
About 200g of clams with shells
1 onion, sliced (but not so thinly)
2 cloves of garlic, chopped
1 lemongrass, thinly sliced
2 green chilli padi, sliced into halves
1 red chilli, thinly sliced
1 tomato, cut into 6 wedges
1 tablespoon of oyster sauce
2 tablespoon of tomato sauce
3 tablespoon of chilli sauce
Water
Salt
Sugar
Grounded black Pepper
Oil for cooking

Instructions :
First step would be, boiling some water, about a cup. And while waiting for the water to boil, wash your clams with salt like 3 rounds and then drain the water off. When the water starts to boil, add in the clams and leave it in there for about 5 minutes or so when you realise the shells start to open up. Turn off the heat, strain the water off, and give them a lil rinse.

Now for the sauce. Heat up some oil (not so much) in a frying pan or a wok, add in your onions, garlic and lemongrass all together. Stir them up until the onion caramelises. Afterwhich add in your oyster sauce, tomato sauce and chilli sauce. Give it a little stir, and add in around 5 tablespoons of water. It's going to be runny but it'll thicken up later. Add in a dash of salt, pepper and sugar. No exact measurements as it depends on how much clams you use. I just cooked a little. Add in your chillies and tomatoes, and stir again.

Now add in your clams. Stir them well. Cover with a lid to make sure it's properly cooked to avoid food poisoning, for about 4 to 5 minutes. Then you give it a final stir and turn off the heat.

For extra flavour and colour, I added some chinese parsley as garnishing. It made the thing taste better but it's optional. If you want the gravy to be thicker, then add in some corn starch. As simple as that! Enjoy your clams while they're hot! :)