Kaffir Leaves Curry Chicken With Coconut Milk

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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 BBQ Curry Prawn Fritters

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12-15 large prawns – shelled and deveined (pat dry)

Seasoning Ingredients
Juice of 1/2 lemon
1 tsp turmeric powder
11/2 tbsp curry powder
1 tsp McCormick Grill Mates Smokey Montreal Steak Seasoning
4 tbsp McCormick Grill Mates Vintage Smokehouse BBQ sauce
1 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tsp minced fresh chilli
1 tsp sea salt
1 tsp corn flour
1/2 egg white

2 tsp corn flour
1 egg
1 tsp rice flour
2 tbsp cake flour
1/2 tsp baking soda

1/2 cup breadcrumbs
3 tbsp dessicated coconut
1 tbsp toasted sesame seed
1 tbsp minced curry leaves
1 tsp McCormick Italian Blend Grinder

1) Add prawns in a bowl, add in seasoning ingredients. Mix well and leave aside for 20 minutes.
2) In a separate bowl, add in batter ingredients and mix well, add in marinated prawns and leave aside.
3) In another big plate, mix coating ingredients well, coat marinated chicken with breadcrumbs mixture.
4) Deep fry prawns till crisp and golden. Drain well and serve hot with mayonnaise, tomato ketchup, Thai Sweet and Spicy sauce or Sambal Belacan.

Alternatively  you can use Air Fryer
1) Pre heat air fryer to 180 C. Line the basket of the air fryer with aluminium foil, arrange the prawns on the foil and lightly brushed with oil.
2) Air fry the prawns for 15 minutes or until crispy and golden. Serve hot with mayonnaise, tomato ketchup. Thai Sweet and Spicy Sauce or Sambal Belacan.

Chicken Rolls With Pumpkin Curry

Chicken Rolls With Pumpkin Curry

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Chicken Rolls ingredients

3 chicken legs – deboned and remove excess fat- using a mallet to flatten the meat
100 g minced chicken meat
50 g prawns – chopped coarsely
Aluminium foil

Seasoning Ingredients
1 tsp salt
1 tbsp Dancing Chef Yellow Curry Paste
1 tsp corn flour

1) Rub boneless chicken legs with seasoning ingredients and marinade for about 15 minutes.
2) In a mixing bowl, marinade minced chicken meat and prawns with 1/2 tbsp Dancing Chef Yellow curry paste and 1 tsp corn flour for 30 minutes.
3) Use aluminium foil, some marinated chicken meat mixture on chicken leg and roll it up like a giant candy. Do the same to the rest. Steam over rapidly boiling water for about 25 minutes or till cooked through. Remove and set aside to cool first.
4) Remove the aluminum foil, baste the chicken with curry gravy and grilled in pre heated oven 250 C till golden brown. Gradually baste the chicken rolls with curry gravy and egg yoik.
4) Remove from oven and slice into pieces and place on serving plate with Pumpkin Curry. Serve hot with rice.

Chicken Pumpkin Curry

2 Kampong Chicken legs – cut into bite size
250 g pumpkin – cut into big chunks with skin

4 pieces – kaffir leave
1 tbsp tomato ketchup
Salt and sugar to taste
1/2 Chicken cube

3 stalks lemongrass – bruised
1 inch galangal – bruised
100 ml coconut milk
11/2 packet Dancing Chef Yellow Curry Paste
100 ml water

1) Season chicken with some salt and corn flour and set aside for 20-30 minutes.
2) Heat 2 tbsp oil in a wok and saute Dancing Chef Yellow curry paste and tomato ketchup till fragrant over low heat.
3) Add kaffir leaves, chicken meat,  stir to mix evenly, add chicken cube, coconut milk and enough water to cover the chicken. Simmer over low medium heat till chicken is 1/2 cooked. Add pumpkin and continue to cook till chicken is cooked through and pumpkin is soft.
4) Season with salt, sugar and taste accordingly. Adjust to your preference. Add more water if you want more gravy but must Not be too watery or runny.
5) Serve hot with with Chicken Rolls and rice.

Curry Paste Dhal Cookies

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120 g unsalted butter
40 g icing sugar
50 ml Coconut cream

1 packet Prima Taste Nonya Curry Paste
2 tbsp dessicated coconut – pan fry till light brown
2 tbsp dhal – soaked till soft – drained and set aside
2 tbsp Chicken Floss

Dry Ingredients
180 g plain flour
2 tbsp Urad flour
1/2 tsp salt
(Sieve flours and salt– set aside)

2 sprigs curry leaves – minced finely
4 kaffir leaves – minced finely
Minced chilli padi (for topping)

1 large egg yolk (mix with a bit of water) for glazing

1) In a mixing bowl, add in flour mixture, minced leaves, coconut cream, dhal, dessicated coconut, chicken floss, butter and icing sugar, mix evenly until it forms a pliable dough.
2) Transfer dough to a lightly floured flat work surface. Roll dough flat to about 0.5 cm thickness. Use your preferred mould to cut the cookies and transfer to a baking tray lined with baking paper. Egg wash the cookies and top with with minced chilli padi.
3)  Bake in pre heated oven 170 C for 15-18 minutes on medium shelf. Bake longer if want more crispier.
4) Cool on wire rack completely before storing in airtight container.


Sotong Masala Curry

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1 kg small squid – cleaned and make 2 slits on the body
(season with 1/2 tsp salt, 1 tsp corn flour and a tbsp of fish curry powder)

Salt to taste
1/2 tbsp sugar

2 sprigs of curry leaves
1 big yellow onion – sliced thinly
3 cloves garlic – sliced thinly
3 shallots – sliced thinly
2 fresh green chilli – sliced
2 fresh red chilli –  sliced
1 tsp mustard & cummin seed (mixed)

2 tomato – quartered
2 potato – peeled and cut into small cube (deep fry till 1/2 cooked, drained and set aside)

Spice Ingredients
2 tbsp garam masala powder
1 tbsp fish curry powder
1 tsp red chilli powder
(mixed with water to form a paste)

Sliced green and red chilli for toppings

1) Blanch marinated squids in boiling water for 5 seconds, drained and set aside.
2) In a wok or pan, heat oil add mustard and cummin seeds, allow to splutter. Add curry leaves and all the sliced ingredients, saute till aromatic and onion become soft.
3) Add in tomato and fry till tomato is soft, add in curry paste mixture and stir fry
over low heat for about 8 minutes. Add in fry potatoes and 50 ml water, simmer over low heat for 2-3 minutes. Season with salt and sugar to taste. Adjust to your preference.
3) Add the squids to the curry gravy, stir to combine well and cooked over low heat for about 2 minutes. (do not add water as this is a dry curry)
4) Transfer to serving plate and topped with sliced green and red chilli.

Claypot Curry Prawns Tang Hoon

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12 big prawns – washed , deveined and trimmed feelers
1/2 packet chicken curry paste
2 tbsp fish curry powder
2 sprigs curry leaves
4 shallots – sliced
2 cloves garlic – sliced
2 stalks lemongrass – bruised
3 red fresh chillies – halved
100 ml coconut cream
1.5 litre chicken stock

150 g tang hoon (glass noodle) – washed and soaked
Salt to taste
1 tsp sugar
1 tbsp light soy sauce

1) Heat claypot with some oil, add in curry leaves, lemongrass, shallots, garlics, chilli and saute till aromatic. Add in curry powder and paste and continue to stir fry till well mixed and oil separates. Add in chicken stock and bring to a boil. Add in tang hoon, and prawns. stir to mix and covered, simmer over low heat for 8 minutes.
2) Add in coconut cream and stir to combine well, add more water if it is too dry, season with salt, sugar, light soy sauce, adjust taste to your preference, give it a good stir and Continue to cook for 5 minutes.
3) Serve hot.

Curry Chicken Biryani Dum


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1 chicken – washed and cut into 12 pieces
1 big red onion and 2 shallots – sliced thinly
3 cloves garlic – sliced thinly
1 tomato – cut into small cubes
1 tbsp pounder ginger paste
Fresh Biryani powder ($1.00 for 1 chicken) – bought from Indian Dry spices provision shop
alternatively can use Baba’s or Housebrand Biryani powder
1 tbsp red chilli powder

1 tbsp cashew nut – pounded
1 tbsp almond  – pounded
1/2 cup of pudina leaves – coarsely chopped
2 tbsp butter/ghee

Dry Spices
1 small cinnamon stick
4 cloves
3 pods cardamon
2 dried bay leaves

50 ml fresh yoghurt
100 ml evaporated  milk
100 ml water

Salt and sugar to taste

1) Marinade chicken with 1/2 of the Biryani powder, 1/2 tsp of salt  and ginger paste for 1 hour.
2) Heat butter in a wok over low heat and saute sliced onionsm, garlic and dry spices till fragrant, add in the balance of the biryani powder, chilli powder. tomato  and stir to mix well for 3 minutes.
3) Add in marinated chicken and cook over high heat, tossing and mixing well for 8 minutes. Add in yoghurt, milk and water, mix well and simmer over low heat till chicken is tender.
4) Add in pudina leaves,  pounded almond and cashew powder, stir to mix well
and  Season with salt and sugar,  taste accordingly and adjust to your preference.

Ikan Billis Pumpkin Curry

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600-800 g pumpkin – remove seeds
100 g ikan billis – washed and drained
3 pieces kaffir leaves
1 tbsp tomato ketchup
Salt and sugar to taste
1 tsp Knorr Ikan Billis powder
100 ml water

Blended Ingredients
1 inch galangal
20 pieces dried chillies (soaked in hot water till soft)
1/2 inch turmeric
4 pieces candlenuts
1 medium red onion
8 shallots
4 cloves garlic
1/2 inch ginger
2 pieces kaffir leaves
50 ml water
1 tsp oil
3 stalks lemongrass

1) Washed pumpkin and cut to your preferred sizes. Set aside.
2) Saute blended ingredients till almost dried, add in tomato ketchup and continue to saute till well mixed and colour changes to brown.
3) Add in ikan billis and stir to well mixed. Add in pumpkin and stir to well coated with the fried rempah. Add in water, ikan billis powder, kaffir leaves and bring to a boil. Lower heat and simmer till pumpkin is 1/2 cooked. Season with salt and sugar (optional), taste accordingly and adjust to your preference. Add more water if it is too dry.
4) Continue to simmer till pumpkin is just cooked.

Vegetable Curry

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1 cup long beans – cut into 3 inch in length
1 long brinjal – cut into 4 section and halves
400 g pumpkin – with skin and cut into bite size or your prefer size
2 potato – peeled and cut into bite size
12 mini lady finger (cut off head and tail) ( steamed for 1 minute)
1/2 carrot – cut

1 sprig basil leaf
4 pieces kaffir leaves
2 fresh red /green chilli – slit
100 ml santan
Enough water to cover the vegetables
1 tbsp gula melaka
Salt & sugar to taste
1 tsp fish sauce

Blended Ingredients
8 shallots
4 cloves garlic
4 pieces candlenut
3 stalks lemongrass
15 dried chilli – soaked in hot water till soft or
3 tbsp chilli paste
1 inch galangal
1 inch turmeric
1/2 inch ginger
1 inch toasted belacan
50 ml water
1 tbsp oil

1) Heat oil in a wok and saute blended ingredients  and kaffir leaves till fragrant and oil separates. Add in brinjal, potato, pumpkin, long beans, carrots and stir to mix well with the paste. Add water, gula melaka, fish sauce and bring to a boil, cover, and simmer over low heat till vegetable soften.
2) Add in santan, lady fingers and season with salt and sugar. Taste accordingly and adjust to your preference. Stir to mix well  and continue to simmer for 1 minutes or sauce thickened. Sprinkle in the basil leaves.
3) Serve hot with rice.

Nonya Curry – Perut Ikan (Fish Stomach With Herbs And Vegetables)

Perut Ikan

3-4 pcs salted fish – soaked in hot water for 10 minutes, drained and set aside or
fish stomach
1/2 kg small prawns
1 tbsp Tamarind paste (3 tbsp water)
250 ml thick coconut milk
Salt, sugar to taste
3 tbsp oil
500-800 ml water

Herbs – shredded thinly
1 turmeric leaf
30-40 pcs daun kaduk
6 kaffir leaves
1 ginger flower
20 mint leaves
A cup of daun kesom

Blended Ingredients
2 stalks lemongrass
1 inch turmeric
1 inch galangal
8 shallots
4 cloves garlics
1 inch ginger
15-20 dried chillies – soaked in hot water
1 inch toasted belacan
11/2 tbsp fish curry powder
1 tsp coriander powder
1 tbsp oil
50 ml water

2 small egg plant – cut into small strips
6 long beans – cut into 2 inch in lengthwise
1/2 pineapple – cut into strips
3 fresh red chillies – slit and cut into 2 inch

1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add in salted fish/fish stomach and stir well with the paste.
2) Add in water, tamarind water and bring to a boil. Add in all the vegetables, simmer for 15 minutes. Add in coconut milk, prawns, chillies and herbs and simmer for another 15 minutes.
3) Season with salt and sugar, taste accordingly and adjust to your preference.