MILK &&cookieslove each other!

This is one of my all time favs. Mum got the receipe off a Woman's Weekly Cookbook that is like 1990 something? But I totally love it cause it infuses like Chinese, Malay and English stuff together (I mean spagatthei sauce with sambal O.O). Anyway my mum has modified the receipe a little bit and here it is in it's modified version. Just ate it yesterday after a long time of not having had it and it still tastes really good =D

Sambal Fried Chicken with Bolognese/Tomato Sauce

What you will need:
1 frozen chicken pack
Oil
Turmeric powder (available in supermarkets, comes in a small bottle)
1 tablespoon of Tamarind (mix with 4 tablespoon water, strain to get juice)
A bottle of Prego Bolognese sauce
25 dried chilli
2 medium sized red onions
2 cloves of garlic
Half a small pack of ikan bilis (really depends how much you want to eat but it should be a large part of the meal)
1 can of button mushrooms
Half cup of water

Preparation:
Sambal
1. Split 2 red onion into small cubes
2. Wash the red chilli
3. Add 4 buacuras/candle nut
4. Sprinkle 1 tea spoon of chilli powder
5. Grind =D

Chicken
1. Defreeze chicken
2. Add 3 tablespoon turmeric and 1 teaspoon salt
3. Mix marinate and keep it in fridge for a day (cover with string wrap)

The scientific method:
1. Pop the chicken into oven for about 30 minutes each side. You want to get it a nice golden brown colour
2. Heat about 3 tablespoon of oil in wok, fry ikan bilis to crisp and scoop out onto paper towel and sprinkle 1 teaspoon of sugar on it
3. Fry the sambal =DDD with the remaining oil. Fry till fragrant =DDDD
4. Turn fire to low. Add tamarind juice, Prego sauce (half a bottle) and water (to give it a bit of gravy) and mushrooms
5. Simmer for about 5 minutes until gravy is boiling
6. Add chicken, add ikan bilis back in, mix the lot
7. Serve!

ENJOY!

;milk &&cookies!

Disclaimer: Images are for salivating purposes only. Acknowledgement to ttp://www.breezemagic.net/image/images/388_butter_chicken_curry.jpg for the image and helping me work up an appetite.

Very Tasty Indian Curry

Ingredients:
2x small packets of Indian curry powder
1kg frozen Chicken parts (or preferably fresh kampong chicken if you can afford)
5 large potatoes (choose the Chinese variety/yellow potato for a sweeter taste)
1 cube of chicken stock

Preparation:
1. Defreeze the chicky by putting it in water. It would be ready when it feels soft. About half an hour?
2. In the mean time, slice up the potatoes into equal thickness (this is so that the potatoes will cook evenly). Submerge in a bowl of water (to prevent the potatoes from turning brown)
3. Take the chickys and rinse them to remove the blood. Make sure they are broken up into individual pieces.
4. Pour the 2 packets of curry powder into the bowl of chicks and give them a good mix. Ensure that the chicks are well coated with the curry powder.

The Real Deal:
1. Pour oil into the pot, a little bit, enough to cover the base in a thin layer when swirled
2. Hit the burners and keep the flame low
3. Pour in your chicken and give it a good fry by turning it round inside the pot. Do this until you can smell the fragrance (don’t cook curry if you have a block nose)
4. Add water till the chicken is 80% submerged. Add the secret weapon into the mix (the cube of chicken stock) Boil for 5 -10 minutes. Raise the flame to medium.
5. Pop the potatoes in and try to submerge them. It’s ok if they don’t go down the first time. The idea is that you wanna get them submerged as they get softer so they get cooked.
6. Continue boiling the mix and use a fork to stab the potatoes. Yes, STAB THEM LITTLE EVIL STARCH TOES. Ok, so the idea is to see if they stab easily enough. Once the potatoes are soft enough, they should be cooked already
7. Pour the packet of coconut into the mix when the potatoes are cooked. Give the gravy about 2 good stirs to mix in the coconut. (don’t stir too much or the coconut will go bad)
8. Boil the whole thing for about half an hour from the time you doused the chicken in water (aka step 4)
9. Salivate at the curry while it’s cooking, do some math worksheets, think about life and WHALA! Transfer into pot and food is ready to be served
10. Moan and groan about how much effort it took in cooking the curry so your mum (or maid) would do the cleaning up (sadly it didn’t work for me so suck it up people)

Points to note:
1. Eat when curry is hot (haha I love the double meaning)
2. When put in a pot to serve, do not cover fully. Curry will go bad. Leave a small gap.

;milk &&cookies!