Kaffir Leaves Curry Chicken With Coconut Milk

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Fried Beehoon with Curry Chicken.jpg

1 Kampong Chicken (cut into bite size)
5 potatoes (boiled in salt water till half cooked- peeled and quartered)
8 pieces kaffir leaves (4 pieces – shredded)
1 Knorr Chicken cube
1 tbsp Gula Melaka
salt and sugar to taste
1 tbsp tomato ketchup
4 tbsp oil
100 ml thick coconut milk mix with 50 ml water
50 ml  thick coconut milk

Blended Ingredients
20 dried chillies (soaked in hot hot water for 20 minutes) drained
7 chilli padi
4 cloves garlics
8 shallots
4 buah keras
3 stalks lemongrass
2 inch galangal
2 inch turmeric
1 inch ginger
50 ml water
1 tbsp oil
2 pcs kaffir leaves

1) Heat oil in a wok and saute blended ingredients and tomato ketchup till oil separates and colour of the rempah darken.
2) Add in chicken and Knorr chicken cube, gula melaka,  add enough water and diluted coconut milk to cover the chicken. Stir to mix evenly, covered the lid and cook for 15 minutes over low heat. Stir after 5 minutes.
3) Add potatoes and kaffir leaves, thick coconut milk, stir and mix evenly. Covered again and simmered over low heat till potatoes and chicken are cooked through and gravy thickens. Season with salt and sugar. Taste accordingly and adjust to your preference.
4) Serve hot, topped with shredded kaffir leaves.


Crispy Tofu With Minced Chicken Meat and Pickled Lettuce

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1 block tofu – pat dried and deep fried till crispy and golden on both side
150 g minced finely chicken meat or pork
(marinade with a bit of salt, corn flour and water and set aside for 15 minutes)
2 cloves garlic – minced finely
1/2 can Narcissus Pickle Lettuce – minced coarsely
2 stalks spring onions – chopped

Sauce Ingredients
80 ml water
Water from 1/2 can pickle lettuce  (add more if you want more)
21/2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp kicap manis
1/2 tsp white pepper (optional)
1/2 tsp sugar

1 tbsp corn flour (mixed with 2 tbsp water)

1) Heat 1 tbsp oil in a wok, add in the minced chicken meat and saute till opaque, add in minced garlic and stir fry till fragrant.
2) Add in minced pickled lettuce and sauce ingredients, mix well and bring to a boil. Simmer for 3 minutes and thicken with corn starch. Adjust thickness of gravy to your preference. Taste accordingly and adjust to your preference.
3) Place fried tofu on a serving plate and ladle the gravy over it. Topped with chopped spring onions and serve hot.