Monday, November 28, 2011

Stir-fry Potato and Chicken

I need to take a break from having too much spicy food,I mean food like curry or sambal..Since I have plenty of boneless chicken thigh,I figured that I can make some stir-fry chicken with potato..Potato is relatively cheap here and available all year long.It's also great and easy to pair with any meat.







Ingredients:

4 pieces boneless chicken thigh,cut
4 medium potato,peeled and cut cube or sliced
1 tbsp minced garlic
5-6 dried small red chili pepper,washed
2 tbsp fish oil
1 tsp chicken bouillon powder
1 tsp ground pepper
2 tbsp soy sauce
3-4 tbsp water
1/2 cup oil
handful cut scallion for garnishing

Method:

1:Heat skillet with oil at medium high heat.Place cut or sliced potato in the hot oil,fry both side until golden brown.Remove to set aside.
2:Season the cut chicken meat with pepper and fish oil,well.Remove the excess oil from skillet,add in minced garlic and dried red chili pepper.Fry garlic until fragrant,toss in season chicken,chicken bouillon powder,soy sauce and water.
3:Stir-fry the chicken for 5 minutes before toss in fried potato.Fry all the ingredients well for another 5 minutes before dish out.
4:Sprinkle some cut scallion,serve warm with steamed rice.









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Monday, November 21, 2011

Chicken Masala

I bought few boxes of Shan spices at local Indian grocery store but didn't have the chance to used it until now.This pre-packed spices is easy and conveniences to use to cook your desire meat or rice in minutes.






Ingredients:
6 pieces boneless chicken thigh,cut chunk,500 gm
3 tbsp meat Masala spices(Shan Brand)
4-5 cloves fresh garlic,peeled and chopped until fine
2 tbsp ginger paste,use grater to grate fresh ginger
4 tbsp butter
1 large onion,peeled and sliced
2 medium tomato,cut
1 cup water
salt to taste


Method:

1:Prepare masala spices in a medium large container with masala spices and meat.Season boneless chicken thigh with the spices well over night in fridge.
2:Use a medium stock pot at medium heat with some butter ,garlic paste and ginger paste. Sauteed until fragrant,about 1 minutes.Add in meat,onion and tomato.
3:Stir all the ingredients well for 15-20 minutes or until cooked.Add in water and salt.Check the seasoning.Simmer for another 10 minutes.
4:Dish out and serve warm with basmati rice.
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Monday, November 14, 2011

Homemade Curry Rice Noodles

I really miss Malaysia's spicy and delicious curry noodles soup..It's not only I missed curry noodles,Mishu also love this type of noodles very much.When I mentioned to her that her mommy is going to make some curry noodles soup,she was very happy!! Of course, I make everything from scratch.I bought few packets of extra spicy Baba's curry powder from Malaysia.Beside Baba's curry powder,my mom also bought 2 kilos of dried chili pepper,some candle nuts,some dried shrimp and many more local ingredients for me..I was so happy that I managed to get all the ingredients that I wanted but too bad my luggage was overweight big time!! At KLIA ,I had to removed almost 20 kg before they let my luggage check-in.If not they're going to fine me USD 100 per KILO!! yeah..that true!! My trouble with luggage problem won't stop at KLIA but continue after I arrived at JFK..The airline managed to lost one of my luggage in between transit!! OK..I better stop ranting my story here..If I keep continue the story with my luggage it's will take the whole page or whole day!! haha! Let's go back to my curry noodles:)








Ingredients:(A)
1/2 pack of dried rice noodles (vermicelli)soaked until soft
2 hard boiled egg,peeled and cut halves
1 pack dried fried tofu,cut halves each piece
1 lb roasted char siu(roasted pork Chinatown style),sliced
1 packed fish ball,cut
1/2 lb large shrimp,shelled ,clean and cooked
fried shallot*optional*


Curry Chicken:(B)
8 pieces chicken thigh,cut halves
4 large potatoes,peeled and cut into 4

Spices:(C)
50 gm dried chili pepper,soaked until soft
15 red long pepper
1 lemongrass,sliced thin(white part only)
5-6 shallot,peeled
1 bulb garlic,peeled
2 tbsp ground fried shrimp paste(belacan)
2-3 candle nut
1 small fresh turmeric
1 cup oil,plus extra if needed
*grind above spices until fine before sauteed for 30-45 minutes until fragrant*


(D)

Add in 4-5 tbsp curry powder(Baba's brand)
salt to taste
2 tbsp chicken bouillon powder
2 tbsp sugar
1 can coconut milk,400gm
2 cup half and half (Fat free)

Method:

1:Grind ingredients(C) until fine,then sauteed with oil at medium heat in large stock pot until fragrant or about 30-45 minutes.Add in (D),mix well ,keep simmer for 10 minutes.


2:Add in (B) and cook for another 20-30 minutes or until well cooked.

3:Prepare rice noodles and ingredients (A) portion in individual deep plate.Heat in microwaves for 1-2 minutes first,then scoop curry chicken into the rice noodles plate.

4:Serve warm immediately.

Curry chicken cooked with curry leaves from my mom garden









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Saturday, November 5, 2011

Curry Mixed Vegetable

After left Malaysia,one of the dishes I miss alot is curry..So last week I decided to make some vegetable curry for myself..This trip I didn't buy any curry or sambal paste from Malaysia since I preferred to make it myself.I think making sambal or chili paste is not really hard as long as we have all the ingredients. maybe I was influenced by my mom since she loves to make all the food from scratch.For me it's nothing elaborate or difficult ,just dump everything in the pot to cook!! The only extra part that took some time to make this dish was to peeled,cut ,grind and fried the spices ingredients ..Other then that,this vegetable curry can be ready in less then 30 minutes!! Viola!! A hot and spicy bowl of curry vegetable with white rice can really make my day especially the cold weather..









Ingredients:
Curry Paste:(A)

1 lemongrass,sliced the white part only
1 bulb garlic,peeled
4 shallot,peeled
1 inch galangal
50 gm dried chili,soaked until soft
1 lb red chili pepper,cut
1/2 cup oil
*grind above ingredients until fine before fried at low heat until fragrant*

(B)
4-5 sprig curry leaves
4 tbsp curry powder (Baba's brand)
3-4 tbsp oil
(C)
1 can coconut milk,400ml
1 cup whole milk
2 tbsp vegetable bouillon
salt to taste
Vegetables:(D)
1 lb okra,washed and cut 1/2
1 Japanese eggplant,cut cube
2 beefsteak tomato,cut 6 each
1 cup baby carrot
1 lb cabbage,cut
5-6 red sweet red pepper,cut
1 large onion,peeled,cut 8
*string bean,long bean and any other vegetable also can be use*


Method:

1:Grind (A) until fine.Prepare a medium large stock pot with some oil at medium high heat.Add in ingredients (A),slowly fried for 20-30 minutes or until fragrant.Then add in ingredients(B).Sauteed for another 10 minutes.
2:Pour in ingredients (C),mix well.When the stock bubbly boil,toss in ingredients (D).Increase the heat to high,cook for 15-20 minutes.
3:Check the seasoning.Remove curry vegetable from heat.Serve warm with steamed white rice,bread or noodle.









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About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.