RECIPE: BEEF, POTATO AND ROSEMARY BRAISE

Okay, so I have been a little slack…..agreed. I think I am going through ‘blog fatigue’ - I saw this phrase coined somewhere on the net; apologies for the plagiarism…..but it is an apt phrase!!!

Also, I am still feeling so tired that I do not have the energy to take pictures, load them and type up recipes. Oh well, I guess I am just going to have to take it easy and only do a posting or two each week. So if I go AWOL again……you know blog fatigue has taken over…..again.

Not only this, I have a new toy and hobby at the moment too. Converting my old vinyls and songs into high quality cds and also restoring old bollywood vinyl covers and movie posters with the aid of ‘adobe photoshop’. I just love the art and to date, I have collected nearly 2000 pieces. But it is a slow and painstaking process. I MAY put up my pictures on my blog…..but I don’t know if that infringes copyright laws!!!!

Anyway, talking about pictures, here’s a ‘not very good attempt’ at taking them. Actually, it is because I forgot to take a picture of it served up nicely in a casserole. Don’t let my half hearted effort put you off. This is one easy and yummy dish, perfect for the cold winters. I got this off the Sunday Telegraph magazine and it is by Donna Hay. Enjoy.


Ingredients

2 tbsp veg oil
2 tbsp plain flour
1 kg chopped beef chuck steaks
1 brown onion – chopped
4 cloves garlic – chopped
2 carrots – chopped
2 celery sticks – chopped
2 sprigs rosemary
1 tbsp Worcestershire sauce
½ cup dry red wine
1 ½ cups beef stock
400 g can dice tomatoes
4 Sebago potatoes – peeled and sliced (see my GLOSSARY post on POTATOES)
Salt and Pepper to taste

Method

Place the flour and steak in a large bowl and toss to caoat, shaking off any excess flour. Heat oil in a large pot over high heat and cook the steak, in batches for 3 to 4 mins or until browned. Set aside.

Add the onion, garlic, carrot, celery and rosemary to the pan and cook, stirring for 8 to 10 mins until brown.

Stir in the Worcestershire sauce and wine and cook for 2 mins. Add the beef, stock and tomatoes and bring to the boil. Reduce heat to low, cover and simmer for 30 mins. Add in the potatoes and seasoning and simmer for a further 45 mins.

Check seasoning, remove from from heat and serve hot with fresh crusty bread.

Note: If there are leftovers, remove any leftover potatoes from the stew and freeze the stew for future. Serve with mash potatoes.

RECIPE: SPICY STIR FRIED CHICKEN

Something I whipped up quickly in the kitchen!


Ingredients

800g chicken thigh or breast meat – sliced
2 tsp freshly crushed red chillies
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp sweet chilli sauce
Splashes of soy and fish sauce
Vegetables of choice – I used snow peas and baby corn
3 cloves garlic – minced
1 onion – sliced fine
Oil

Method


Marinated the chicken with the crushed chillies, soy and fish sauce for 30 mins.

Heat about 4 tbsp of oil in a wok and sauté the garlic and onions for 1 min. Add in the chicken and cook until the chicken is nearly done.


Add in the sweet chilli sauce and vegetables. Moisten with some water and a few splashes of soy and fish sauce. When the vegetables are done, lift and serve with rice or fresh hokkien noodles.

RECIPE: MEATBALLS IN CHILLI AND PLUM SAUCE

Another take of meatballs with plum sauce.



Ingredients

500g meatballs
1 large onion – sliced 1 cm thick
2 carrots – sliced fine
Capsicum - sliced
3 cloves garlic – minced
2 tsp Galiko or John West brand freshly minced chilli *
1/3 cup of plum sauce *
2 tbsp light soy sauce *
2 tbsp oyster sauce *
2 tbsp water *
1 tbsp Chinese rice wine - optional
2 tbsp veg oil


Method

Mix * ingredients in a bowl or small jug. Set aside. Warm meatballs in a microwave.

Heat oil in wok and fry garlic until aromatic. Add in the carrots and capsicum and fry for 2 mins or until nearly cooked. Moisten with a few tbsp of water if needed.

Add in the meatballs and stir through the ingredients. Add in the blended * ingredients and mix well. Bring to a boil. Add in the sliced onions just before lifting. Serve hot with rice.

RECIPE: STIR FRIED BEAN SPROUTS, CHINESE CHIVES AND FRIED TOFU IN FISH SAUCE

A simple and nutricious way to enjoy bean sprouts, chinese chives and tofu.


Ingredients

500g bean sprouts
½ packet fried tofu puffs – cut into triangles using scissors
1 bunch Garlic/Chinese chives – cut into 4 cm lengths
2 cloves garlic – minced
1 small onion – sliced
1 fresh red chilli sliced or 2 to 3 dried chillies torn into pieces – optional (see my GLOSSARY post on CHILLIES)
Few splashes of light soy sauce
Few splashes of Thai fish sauce
Few drops of sesame oil
Salt to taste (optional)
Oil


Method

In a wok, heat some oil and sauté the garlic and onion for 10 secs. Add in the tofu and chillies and cook for 1 min.

Add in the sprouts and chives and toss to cover with all the ingredients. Add some soy and fish sauce and cook for about 2 to 3 mins only. You want your bean sprouts to remain crunchy. Check seasoning.

Add a few drops of sesame oil, mix well, lift and serve hot with rice as an accompaniment to a meal.

RECIPE: FRIED FISH IN TAMARIND AND SWEET SOY SAUCE

Fried fish is one of the ‘must have’ dishes in a typical Malay meal. Growing up in army camps throughout Malaysia, the smell of fish frying before lunch or dinner was a daily occurrence. To give this humble dish a slight twist, my mum used to make a tamarind sauce that she poured over the fried fish to give it some extra oomph. Here’s the recipe.



Ingredients (for 6 small whole fish/fillets)

6 small whole fish or firm fish fillets (I used yellowtail scad aka ikan selar kuning)
1 tsp turmeric powder
½ tsp salt
2 to 3 shallots – sliced fine
2 cloves garlic – sliced fine
2 red chillies - sliced fine
2 spring onions – sliced
1 coriander plant – sliced (see my GLOSSARY post on CORIANDER)
½ red onion – sliced thickly (optional)
1 heaped tbsp tamarind pulp – soaked in 1 cup water and juice extracted (don’t throw away the pulp)
2 tbsp sweet soy sauce (kicap manis)
2 tsp soy sauce


Method

If using whole fish, make a couple of scores on each side of the fish. Rub the fish with the salt and turmeric and set aside for 15 to 30 mins.

In a fry pan or wok, heat some oil and deep fry the fish until cooked. The skin should be crispy. Lift on paper towels to drain, then arrange on a platter. Set aside.

Remove all the oil bar 2 tbsp from the wok. Saute the garlic and shallots for 30 secs, then add in half the chillies. Cook for 1 min.

Add in the tamarind juice and bring to the boil. Next, add in both the soy sauces. If you would like more gravy, add half a cup of water to the saved tamarind pulp and extract second tamarind juice. Taste, adjust seasoning and turn off heat.

Pour the sauce over the fish, garnish with the spring onions, coriander, onion and remainder chillies. Serve immediately.

RECIPE: MANGO CHICKEN CURRY

I was very surprised with the reaction of the household (and mine too) when I made this dish. I thought it would be quite sweet and sickly actually….well, as it turned out, it is sweet yet not sickly and altogether yummy! The original recipe did not call for chillies or nutmeg but I added some. Maybe it was the chillies…. and freshly ground pepper that did the trick…..


Ingredients

600g skinless boneless chicken thighs or breasts, cut into cubes
Vegetable oil
2 large brown onions - diced
2 cloves garlic – diced minced
Thumb size ginger - grated
2 tbsp English style curry powder such as McKenzie’s
1 teaspoon ground cumin
¼ tsp freshly ground nutmeg - optional
2 ripe mangoes or 1 large tin mango pieces – pureed (see my GLOSSARY post on MANGOES)
2 tbsp cider vinegar or white vinegar
Water
5 to 6 dried chillies - optional
‘Hard’ vegetables such as carrots, celery, capsicum or zucchini (I used carrots and celery)
Small handful of raisins - optional
1/2 cup cream or coconut milk – I used coconut milk
Salt and freshly ground black pepper
Coriander or celery leaves to garnish

Method

Heat some oil in a large pot over medium heat. Add the onions and sauté about 5 minutes (or until soft and golden. Add in the garlic and ginger and sauté for another minute.

Add in the curry powder, cumin, nutmeg with ½ cup of water and cook for 2 to 3 minutes. Add the vinegar, 1 cup of water and the pureed mango. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 10 minutes, stirring occasionally.

Remove the pan from heat and using a hand held blender, puree the sauce. Alternatively, pour it into a blender and puree, then return the sauce to the pot. Simmer gently and add more water if required.

In a frying pan (with minimum oil), lightly brown the chicken along with the dried chillies and add to the sauce. You may omit this stage and add the chicken pieces and chillies straight into the simmering sauce*. Cover the pan and cook for 5 minutes. Add in the vegetables (however, if using celery, add it only about 2 minutes before lifting - I prefer my celery crunchy so I only add it into the pot just before lifting it off the heat).

Stir in the cream or coconut milk (along with raisins, if using) and cook until it starts to come to the boil (without actually boiling as this may curdle the cream). Season with salt and pepper, lift, garnish and serve over a plate of freshly cooked rice. Hmmmm…..

PS: If the dish is too sweet, add a little more vinegar. If not sweet enough, add a dash of sugar.

Note: You may also make a few batches of the sauce and freeze them for later use. The sauce works well with just vegetables too.

*The original recipe called for the chicken to be added straight into the sauce without browning it in the first instance.

VG’s rating: 3.5 stars

RECIPE: CHERRY CAKE

Oh la la! What a rich and yummy cake. This is definitely a keeper and I believe even without the cherries, as a pure butter cake, it will still be delicious. My only issue is with the aesthetics of the cake; the cherries have the tendency to sink. Oh well, a minor issue - totally overcomed by its taste!


Ingredients

170g plain flour
Pinch of salt
1 tsp baking powder
250g butter
200g caster sugar
5 eggs (see my GLOSSARY post on EGGS)
1 tsp vanilla essence
100g fresh cherries – pitted and sliced (see my GLOSSARY post on CHERRIES)
Extra cherries – halved (to decorate – optional). See Note 1

Method

Preheat oven to 160°C. Line and grease an 18 cm square/round tin.

Sift the flour, salt and baking powder into a bowl. Set aside.

Beat the butter and sugar until very creamy. Add in the eggs, one at a time, and beating well after each addition. Lastly add in the vanilla essence and beat for 1 minute.

Add the sliced cherries into the flour mixture. Distribute the cherries evenly thoughout the flour and fold the flour gradually into the butter mixture. In other words, using a spatula or large spoon, gradually mix in the flour mixture.

Bake in the oven for 45 mins to an hour (See Note 2). Cool in the tin for 10 mins. Remove from the tin and further cool the cake on a wire rack.


Note 1

Place the halved cherries on top of the cake after 10 minutes of being in the oven. This SHOULD prevent the cherries from sinking to the bottom. However, do be careful as removing the cake from the oven may cause the cake to slightly ‘drop’ in the middle.

Note 2

This is a very moist cake and has the tendency to be still ‘wobbly’ eventhough it is cooked. If a cake tester comes out clean when inserted into the cake (make sure that you do not skewer the cherries as this will give you a false reading) and the cake has ‘left’ the sides of the tin, it is cooked. It will ‘firm’ up after it has cooled.

VG’s Rating: 4 Stars

RECIPE: SQUID SAMBAL II

Usually, with Malay or Nyonya style sambals, the use of prawn/shrimp paste or belachan is always prevalent. However, this Nyonya recipe does not make use of belachan and yet, it tastes really nice. I adapted this from Mrs Leong Yee Soo’s book, ‘The best of Singapore’s Recipes: Nyonya Specialities’. The original recipe called for prawns but I substituted it with squid.


Ingredients

1 kg squid (or prawns) - cleaned
½ tin (200 ml) coconut milk
Cooking oil
1 heaped tbsp tamarind mixed with ½ cup water and juice extracted
Salt to taste
1 tsp sugar

Grind the following to a fine paste

115g shallots or red onions
15 dried chillies – de-seeded and cooked in hot water to soften before grinding
10 fresh red chillies – de-seeded
3 cloves garlic
4 to 6 candlenuts
1 large stalk lemon grass – sliced fine (white bits only)


Method

Heat oil (about 5 to 6 tbsp) in a deep pot or wok. Fry the ground ingredients, stirring regularly, for 10 mins. Add a few tbsp of coconut milk and/or water to keep the paste moistened.

Add the squid/prawns and mix well with the paste. Add in the sugar, salt and tamarind extract. Mix well and cook for 2 mins.

Lastly, add the remaining coconut milk, bring to a boil and cook for a further 2 mins. Adjust seasoning if required, turn off heat and serve.

VG's Rating: 3.5 Stars - Only because I like my sambals hotter. This version is quite mild.

RECIPE: STIR FRIED CHICKEN WITH HONEY AND GINGER

This recipe is adapted from Kylie Kwong’s ‘Simple Chinese Cooking’. What I love about her cooking is her simple and quick recipes…..ideal for the working mother who, regardless of a hectic day at the office, still appreciates and demands good food. Here is an example of one. And the beauty of this dish is….all the preparation is done the night before!!!


Ingredients

800g boneless chicken thigh fillets – sliced into bite sized pieces
Oil for frying (peanut or canola works well)
2 tbsp light soy sauce

Marinade

¼ cup honey (see my GLOSSARY post on HONEY)
2 tbsp light soy sauce
2 tbsp Chinese cooking wine (my Muslim friends, you may substitute with chicken stock)
2 tbsp diced ginger
1 tbsp oyster sauce
2 tsp dark soy sauce
2 tsp Chinese five spice powder (see my GLOSSARY post on CHINESE FIVE SPICE POWDER)
½ tsp sesame oil


Method

Mix the chicken well with the marinade ingredients and leave to marinade for at least 4 hours, preferably overnight.

Heat oil in a wok until simmering and fry half of the chicken for 2 mins. Lift and set aside and repeat with the next batch.

Whilst the second batch is still in the wok, return the first batch back into the wok, along with the 2 tbsp of light soy and cook for another 2 to 3 mins until the chicken is cooked and slightly caramelised.

Lift and serve with rice and side dish of vegetables such as STIR FRIED PAK CHOY WITH MUSHROOMS AND OYSTER SAUCE.

VG’s rating: 4.5 stars

RECIPE: STIR FRIED PAK CHOY WITH MUSHROOMS AND OYSTER SAUCE

One of the easiest, tastiest…. and my favourite ways to cook pak choy.

Ingredients

2 bunches of pak choy – stalks and leaves separated
3 cloves garlic – minced
1 small onion or shallot – sliced (optional)
Mushroom of choice - sliced
Fresh or dried chillies (optional)
2 tbsp oyster sauce
Few splashes of soy sauce
Few drops of sesame oil
Veg oil



Method

Heat oil in a wok and fry the garlic, onion and chillies for 30 secs.

Add in the mushrooms and pak choy stalks. Moisten with some soy sauce and cook for 1 minute. Add in the oyster sauce.

Next add in the pak choy leaves and cook for a further 1 min until the leaves are ‘wilted’. Check seasoning (I tend to add more soy sauce instead of using salt), a few drops of sesame oil, lift and serve as part of a meal with rice.

RECIPE: CHICKEN IN CHILLI BLACK BEAN SAUCE

It is safe to say that this is one dish that you will find in most Chinese restaurant menus (minus the chillies). However, if you are anything like me, it is usually the one dish I do avoid when ordering as I always find it either too salty or gluggy and it makes me feel really thirsty after I have eaten it (maybe it is the added msg – though none of the restaurants would ever admit that they actually use it in their cooking!). Therefore, I prefer to make this at home and in my opinion, the addition of the sliced chillies actually gives it the extra edge. Don’t just take my word for it….try it for yourselves!


Ingredients

600g boneless chicken breast or thigh – sliced

Cooking oil such as peanut or canola oil
Thumb size ginger – sliced into matchsticks or minced
3 cloves garlic - minced
2 fresh red chillies such as serrano – sliced (you may also use dried chillies – use extra in this instance and tear into a few pieces each)
1 large onion - quartered
1 large carrots - sliced
1 medium capsicum – cut into cubes
2 tbsp CHINESE FERMENTED BLACK BEANS (coarsely chopped or mashed using the back of a spoon) or 2 to 3 tbsp Lee Kum Kee’s black bean sauce (see my GLOSSARY post on CHINESE FERMENTED BLACK BEANS)
1 tbsp (or to taste) light soy sauce
100 to 150ml chicken stock – I used 1/2 tsp of chicken stock powder diluted in water
Few drops sesame oil

Marinade

1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp rice wine
1 tsp sugar
1 tsp sesame oil
2 tsp cornflour


Method

In a bowl, mix the chicken with the marinade and leave to marinade for 15 mins.

Heat a wok over high heat until it is hot. Add in the oil and when slightly smoking, add in half the chicken and cook, stirring continuously until nearly done (2 to 3 minutes). Lift onto a plate and repeat the process with the next batch.

Next, in the same wok (add some oil if required) add the ginger, garlic, chillies and carrots and cook for 2 minutes. Then add in the capsicum and black beans/sauce and cook for another 2 minutes.

Stir in the cooked chicken. Add in the soy sauce. Mix well.Add in the stock. Bring the mixture to the boil and add in the onions.

Cook for 1 minute, stir in a few drops of sesame oil, lift and serve hot with rice.

Note

You can substitute the chicken with beef, prawns, squid or any firm white fish fillets. Make sure you adjust the cooking times to suit your meat/seafood.

You may also add vegetables such as snow peas, baby corn and cauliflower to the dish.

VG’s Rating: 4 stars

RECIPE: BANANA STEAMED CAKE (APAM PISANG)

Bananas are one of my favourite fruits and not only are they delicious and nutritious (see my GLOSSARY post on BANANAS), they are great eaten fresh as a fruit, made into a smoothie or cooked in cakes or batter. Here’s a delicious and simple recipe for BANANA STEAMED CAKE. Thanks Sis Ummi for the recipe.

Ingredients

5 lady fingers bananas (see my GLOSSARY post on BANANAS)
8 tbsp sugar
1 egg - beaten
¾ tsp bicarb of soda
4 tbsp thick coconut milk
1 ¼ cups plain flour – sifted


Method

Oil an 8 inch round tray with cooking oil (sunflower oil works well). Assemble your steamer and start the water boiling. Line the lid of the steamer with a large tea towel to capture any condensation. This will ensure that no water falls onto your cake and ruin the top.

Mash the bananas well with the sugar. Using a whisk to blend, add in the egg, bicarb of soda and coconut milk.

Using 1 tbsp additions at a time, add in the flour, while mixing well with the whisk.

Pour into the prepared tin and steam for 30 to 40 mins. Do not open the lid until the 30 min mark is up.

Allow to cool in tin. Cut into wedges and serve as is or with freshly grated coconut.

VG's Rating: 4 Stars

RECIPE: BEAN SPROUTS AND CHINESE CHIVES WITH PRAWNS

Bean sprouts (or ‘taugeh’ in Malay) are one of my favourite ‘vegetables’. It takes only minutes to cook and you can add almost anything to it. If there is any preparation associated to this dish, it is to do with ‘tailing’ the sprouts (ie pinching off the long dangling roots of the sprouts)….that is if you are fussy and if you can’t get ‘tailed’ sprouts. Regardless, of this required effort, I’d have this anytime!

In this instance, I stir fried the sprouts with some Garlic/Chinese chives and small prawns. Another good addition would be some tofu.

Ingredients

500g bean sprouts
1 bunch Garlic/Chinese chives – cut into 4 cm lengths
250g small prawns – peeled
2 cloves garlic – minced
1 small onion – sliced
1 fresh red chilli sliced or 2 to 3 dried chillies torn into pieces – optional
Few splashes of light soy sauce
Few drops of sesame oil (see my GLOSSARY post on SESAME)
Salt
Oil

Method

In a wok, heat some oil and sauté the garlic and onion for 10 secs. Add in the prawns and chillies and cook for 2 mins or until the prawns are nearly cooked.

Add in the sprouts and chives and toss to cover with all the ingredients. Add some soy sauce and cook for about 2 to 3 mins only. You want your bean sprouts to remain crunchy.

Add a few drops of sesame oil, mix well, lift and serve hot with rice and meat dishes such as my CHENGDU CHICKEN.

RECIPE: CHENGDU CHICKEN

I think I got this recipe from the net somewhere and I believe the original recipe calls for it to be served with spinach. Instead, I served my CHENGDU CHICKEN with BEANSPROUTS AND CHINESE CHIVES WITH PRAWNS.

The dish may seem complicated with the different spices and sauces used, but it is actually quite easy to make. Most of the work is in the preparation. In any instance, it tastes great….so it makes it all so worthwhile!


Ingredients

800g boneless skinless chicken breasts – cut into cubes

Marinade
2 tbsp soy sauce
1 tbsp rice wine or dry sherry
½ tsp freshly ground black pepper
½ tsp sesame oil
2 to 3 tsp cornstarch

Sauce
2 tbsp Chinese rice cooking wine or dry sherry
2 tbsp soy sauce
1 tbsp red wine vinegar or rice vinegar (red rice vinegar if possible)
1 tsp sugar
2 tsp cornstarch mixed in 2 tbsp water

Other Ingredients
2 spring onions – sliced thinly
3 cloves garlic - minced
½ thumb size ginger - minced
2 to 3 tbsp hot bean paste
1 tsp sesame oil or to taste
1 tsp freshly ground Szechuan pepper (see my GLOSSARY post on SZECHUAN PEPPER)
Vegetable or peanut oil

Method

Add the marinade ingredients to the cubed chicken, adding the cornstarch last. Marinate the chicken for at least 20 minutes.

While the chicken is marinating, prepare the sauce. Combine the rice wine or dry sherry, soy sauce, vinegar and sugar. In a separate small bowl, dissolve the cornstarch into the water. Set aside.

Heat a wok with sufficient oil to fry the chicken cubes. Stir the chicken continually to keep it from sticking to the wok. When the chicken changes colour and is nearly 80 per cent cooked, remove it from the wok. Leave about 2 tbsp of the oil in the wok.

Add the garlic, ginger and hot bean paste to the wok. Stir-fry briefly until fragrant (about 30 seconds). Add the chicken back into the wok and mix with the hot bean paste.

Make a well in the wok by pushing the chicken to the sides and add the sauce mixture in the middle. Give the cornstarch and water mixture a quick re-stir and mix it in the sauce, stirring quickly to thicken.

Now toss the chicken back into the centre, mixing it well with the sauce. Add in the green onion and sesame oil. Sprinkle the freshly ground Szechuan pepper over top. Lift and serve hot with stir fried vegetables and rice.

VG’s rating: 4 stars

RECIPE: RASPBERRY AND COCONUT MUFFINS

A scrumptious combination – raspberry and coconut. Check it out for yourselves!


Ingredients

375g self raising flour
90g butter – chopped
220g caster sugar
1 ¼ cups buttermilk
1 egg – lightly beaten
30g desiccated coconut
150g fresh or frozen raspberries
2 to 3 tbsp shredded coconut

Method

Preheat oven to moderately hot. Grease a 12 hole (80ml or 1/3 cup capacity) muffin pan.

Place flour in a large mixing bowl and using your fingertips, rub in the butter. The mixture should resemble bread crumbs.

Next, mix in the sugar, buttermilk, egg, desiccated coconut and raspberries. I used a knife to do this. Do not over mix.

Spoon into prepared muffin pan and top with the shredded coconut. Bake for 20 to 25 mins.

When done, stand in pan for 5 mins before turning onto wire rack. Serve warm or cool.

RECIPE: FRAGRANT COCONUT CHICKEN (OPOR AYAM)

My version of the OPOR AYAM, adapted from the “SHIOK!” cookbook. Hope you like it. I know my household did!


Ingredients

4 tbsp veg oil
1 tin thick coconut milk
2 small free range chicken or 12 assorted chicken pieces
4 large dried chillies - soaked
2 stalks lemon grass – bruised
4 whole lime leaves
Salt to taste
1 tsp sugar

Spice paste – ground into thick fine paste

3 slices galangal
Thumb size ginger
6 candlenuts
12 small shallots or 2 large red onions
Thumb size fresh turmeric
1 tbsp ground coriander
1 tsp ground cumin
½ tsp ground fine black pepper (see my GLOSSARY post on BLACK PEPPER)
*8 large dried chillies – soaked (this is optional)

Method

Heat oil in a pot and fry spices for 6 to 8 mins until thick and fragrant. Add 2 tbsp of the coconut milk and cook for a further 2 mins.

Add in the chicken pieces, whole chillies, lemon grass, lime leaves, coconut milk and ½ cup water. Simmer for 20 to 25 mins, stirring occasionally.

Add salt and sugar and cook for a further 10 mins until gravy is very thick. Serve hot.

Note: If you want a pale curry, you may omit the turmeric. You may also omit the chillies in the ground spices if you want a very mild curry.

RECIPE: BELACAN BEANS AKA SNAKE BEANS WITH CHILLIES AND PRAWN PASTE (KACANG PANJANG BELACAN)

A popular dish in Malaysia and Singapore and traditionally served with rice, curries and sambals. You may add seafood such as prawns, squid and cockles to make it a substantial meal instead of an accompaniment to your meal.


Ingredients

1 large bunch snake beans – tailed and cut into 4 cm lengths
Palm full of dried prawns – soaked in water to softened and then drained
2 to 3 cloves garlic
4 large red fresh chillies or 2 heaped tbsp fresh crushed chillies
1 tsp shrimp paste/belacan powder or 2 cm fresh shrimp paste/belacan (roasted)
1 to 2 tbsp light soy sauce
1 onion - sliced
2 tbsp oil

Method


Pound together the garlic, dried prawns, chillies and belacan to a semi fine paste.

Heat oil in a wok and fry the paste for about 3 mins, adding tablespoons of water to moisten the paste if required.

Add in the beans and mix well with the paste. Moisten with the soy sauce. You may use water instead of the soy sauce if you wish. Continue cooking until the beans are cooked. Remember that the beans should still remain crunchy.

Check your seasoning and add salt if required. Lift and serve hot with rice and other Malaysian style dishes such as curries or sambals such as PRAWN SAMBAL.


PS: I would normally add some fresh prawns or squid to this dish but as I was having it with PRAWN SAMBAL, I omitted using any seafood. If using seafood, add this prior to the beans and cook for a min or two before adding the beans.

PSS: If you cannot find snake beans, you may substitute them with snow peas or French beans.