:: My Point Of View ::

February 18, 2012

Chicken Curry

so one of my personal project this year is to learn to cook chicken curry.

reason: i love chicken curry! especially my mum’s.

The Mother cooked the best chicken curry everrrr. it’s so good that family friends will specially order from her when there’s small family party or when there’s pot luck or when i feel like eating :p but being an ignorant daughter i am, i never bother to learn or even look at how she cooked it. i only help her to… eat.

so, since i’m out of comfy home-cooked food. i’ll have to learn everything my own. huarrrghh!! this is when you say ‘Thank God for Internet!!’ so last Fri i googled the recipe and chose the simplest to follow.

so let’s start with the ingredients first.

1. half a chicken (my case, 1 part drumstick + 1 part breast)
2. 1 large potato (peeled and cut into chucks)
3. half packet of dry tofu (soaked in cold water until it is soft)
4. 3000ml of coconut milk
5. 5 tbl spoon of curry powder (add in water to make a paste)
6. 2 tbl spoon of chilli powder
7. 100ml of tamarind juice

Ingredients A:
1. 5 shallots
2. 5 cloves of garlic
3. 1 inch of ginger
4. 1 inch of tumeric

Ingredients B:
1. half of big onion (chopped finely)
2. 2 bunch of curry leaves
3. 2 cinnamon stick + 3 bunga cengkih (star anise) + some cadamom (i just pour in all what’s in the packet)
4. 2 stalks of big red chillies
5. 1 ripe tomato (cut into chunks)

hmmm… i think that’s about it. you may also add in 2 stalks of lemon grass for that extra aroma.

Method:
1. grind or blend all ingredients A together.

2. on a hot pan, heat up 100ml of cooking oil and fry Ingredients A until golden and aromatic.

3. add in Ingredients B into the pan ans stir together. ahh… the aroma is now starting to fill your entire kitchen.

4. add in the curry paste and chilli powder and then stir some more until everything is well mixed. be careful not to do that too long or else it will burn.

5. add in the coconut milk and stir well for 1 minute.

6. put in the chicken, potatoes and then the already soft dry tofu carefully into the mixture. mix well.

7. let it simmer for 5 minutes.

8. add in the tamarind juice.

9. leave to simmer for another 15-20 minutes.

10. done and ready to be served. good for 4 persons serving 🙂

and this is how mine turned out like.

have fun cooking!!

be blessed, friends.

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August 24, 2010

Cilipadi Famous MayoMee

cooking has been one of my fav hobby. just so that i have an excuse to eat. even though the recipe failed or tasteless or burned i’ll still eat it all because i cooked it!! i’ll learn recipes from The Mother, aunts, grandma, friends, tv, newspapers or even the Ekonomi Rumah Tangga (ERT) text book and then try to improvise them to suit my own liking. because like photography, cooking too needs creativity.

as much as i like cooking something simple and easy, i am not a fan of instant noodles or instant soup. for me they are so unhealthy. so today i’m going to show you my feh-mes MayoMee. and guess what? out of instant noodles!! T__T i know this will be a good news to the bachelors, no? let’s get creative instead of the old 1-2-3 steps of cooking instant mee.

when i first told my cousins and friends that i’m gonna serve us mayonnaise mee they went…. “eeew…. mayonnaise with mee? can eat meh?” with a disgusted look on their faces T___T but i convinced them to at least try first and guess what?! they loved it!!! my aunt said that their mayonnaise wont last long as before after my young cousin tried it. LOL~~

so ladies and gentlemen, presenting to you The Cilipadi Famous MayoMee!!

serving: 1
duration: 20 minutes (including eating)

ingredients:
1. one packet of Mee Mamee (any instant mee will do but i prefer chicken flav.)

i prefer Mamee cos the texture is more elastic

2. mix vege
3. luncheon meat cube / minced beef/ miced chicken / tuna
4. 1 half-boiled egg
5. green vege *optional* (you’ll know why later)

6. a big spoonful of mayonnaise!

what's a MayoMee without the main ingredient?! mayonnaise!!

now let’s get to the preparation.

1. cook the instant mee the usual way and add in the mix vege and let it cook for 3 minutes.

2. once done, tossed it and keep aside.

3. next fry the cubed luncheon meat / minced beef / minched chicken / tuna in a frying pan.

fry with 1 tbl spoon of oil or butter. up to u.

*optional* once done u can take the meat out and keep aside to sprinkle on top of the mee later. or if u are lazy like me, u can do as the following.

4. add in the tossed mee in the frying pan and fry together.

by this time u can also add in some mayo already.... and fry together. it smells devine!!

5. take the mee out on a serving plate and add in the spoonful of mayo and mix well.

add in mayo as much as u like :p it's up to individual really.

6. add in HALF of the seasonings from the packet of ur instant noodles.

add in half of the seasonings

7. mix everything well until you see every strand of mee is coated with white creamy mayo and fragrant after the seasonings.

mmmmmm....

8. now poke a hole at the centre of the mee. this is the 2nd signature style of this recipe after the mayo :p

owh... u must do this. this is the signature style of this dish :p

9. then pop your half-boiled egg at the center.

i can never get a perfect half-boiled egg T__T tried many times..... teach me!!

10. springkle the fried luncheon meat cube (from step 3 if u dont fry it together with the mee) on top of your mee (for mee on top of my egg to cover the imperfection) add tomatoe slices as deco and garnishing *optional* and ready to be served!! YAY!!

for those who are hungry max can stop and enjoy your meal now!!

BUT!!!

if you are like me who cannot swallow dry fried mee without the help of soup to drench down everything smoothly into the stomach (ei, even when you go to kopitiam you will be served with at least a ‘sup kosong’, right) and if you are wondering what happend to the green vege and HALF of the seasonings, you can proceed with the following….

quick instant soup :p

1. cook another fresh hot boiling water in a pot, add in the green vege and some of the meat. cook for 2-3 minutes and take out into a serving bowl.

it can be any green vege. this is sweet potato leaves 🙂

2. add in the other HALF of the seasonings 🙂

the keyword here is instant and improvise :p

and knowing me the dish wont be complete with my homemade chillie 🙂

my own homemade chillie.... spicy max!!

Bon Appetit!!

jemputlah makan 🙂

Extra: below is another version of my MayoMee. the meat was actually BBQ pork leftover from CNY and the soup is sawi and sausage slices.

to tell you the truth i have been wanting to post this recipe a long time ago but i always fail to get a perfect half-boiled egg for a nicer look in a photo. alas!! until today it will still not perfect. i guess i just dont have the talent to cook half-boiled egg lah!! T______T

happy trying and i hope you enjoy it!!

be blessed, ppl!!

♥ cilipadi

March 30, 2010

Egg Fried Rice, Anyone?

u knew already that labuan is a very hot island, right? of course u knew. i grumble bout it day in day out T_______T one day the weather was too hot and it would be even hotter if i go out cos the car air-cond broke down. KNS! and to think that i will lost all appetite once i return with sweaty armpit. i decided i might as well just cook my own lunch. if u have the luxury of cooking at the work place so why not? so i’ve prepared some ingredients from home and to cut my long winded crap short let’s just get started with the preparation. my fingers also painful alredy typing with this lousy external keyboard T_____T

so get ur pen and paper ready.

serving: 1-2 person
prep time: 20 mins

ingredients:
1. leftover cold white rice (left in the fridge overnight)

*cilipadi’s tip: refridgerated rice is good for cooking fried rice cos the grains dont tend to stick together. this is important so that the egg could coat easily to every grain.

2. 1/2 onion and garlic, finely chopped
3. 1 egg, beaten
4. luncheon meat, slice in cube
5. frozen mix vege
6. 3 button mushrooms, slice in half
7. 1-2 t/spoon vege oil

cold rice, onion & garlic, egg, luncheon meat, button mushroom, frozen mix vege

seasonings:
1. soy sauce (optional)
2. maggie ready seasoning. hehe! apa susah?

the only kind of soy sauce found in the pantry, maggie cukup rasa seasoning

extras:
1. cherrie tomatoes (for deco and garnishing)
2. home made super extra spicy chili (for that extra kick)

now the steps.

step 1:
heat vege oil in a hot frying pan.

step 2:
then when it’s hot enough saute oinion and garlic until it turns brownish and fragrant.

step 3:
put in luncheon meat. fry for one minute. and then add in buttonmushroom. stir another one minute. approximately la.

step 4:
add in the mix vege. and stir some more.

when stirring it should look like ths :p

step 5:
when all the ingredients alredy look like this

can u see the steam? wap? my lumix still serves well :p

step 6:
u can now add in the rice into the pan and stir-fry well together with the ingredients.

wah! almost cooked already!! few more steps to go.

step 7:

jeng jeng jeng…..now is the crucial part. u must be wondering when will i add the egg right? ok, now u can pour in the beaten egg onto the rice and immediately stir fry until no more stickyness of the egg is visible.

this step is crucial. u must stir as soon as all the egg is poured. if not the egg will granulate and ur egg fried rice isnt an egg fried rice anymore.

owh, and i really want to show u that i was really cooking. dont hate!

step 8:
by now the rice should be coated with egg and yellowish. so it’s time toadd in some seasonings. just add in 1/2 table spoon will do. cos the luncheon meat already gave it a salty taste.

NAH! this one just to scare you!!

pls look at the curly long lashes. faster!

step 9:
i know, u must be very hungry now so this step is optional. actully i already serve half of the rice into my plate but since i included soy sauce in the ingredients so…..

just a little bit will do cos the claim-of-fame of an egg fried rice is its yellowish colour which wrapping every single grains of the rice.

step 10:
dish out and ready to be served!!! yay! but the cherrie tomatoes ler?

here they are….

see my spiky hair egg-fried-rice man's face. half yellow. half brown T___T (sekadar gmbr hiasan)

and now that u know when the cherrie tomatoes come into the picture haa~~

owh…. wat’s cilipadi without the signature spiciness. this is to add umpph to my dishes.

made of really spicy cili padi + much much love. all the way from lawas by gandma 🙂 *heart*

what are u waiting for? now eat!!

bon appetit!

close up of my masterpiece.

hope u like my version of egg fried rice. happy trying!

be blessed, ppl!

i live to learn and i learn to live with it

♥ cilipadi

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