Asian - Craig Cooks

Nonya Chicken Curry

March 15, 2014 by admin Leave a Comment

Nonya Chicken Curry

This dish is similar to food that we ate in Malaysia in November 2013. We bought a few Malaysian cookbooks while in Penang. This is from "Nonya Flavours" by Debbie Toh and Julie Wong, Star Publications, 2010.

Recipe type: Main

Cuisine: Asian

Ingredients

4-5 tbsp Oil
1 Star anise
2 Cloves
1 Cinnamon stick
30 g Dried chillies (soaked)
200 g Shallots
15 g Garlic
20 g Belachan (toasted)
2 tsp Turmeric
3 tbsp Coriander seeds
1 tsp Cumin
1 tsp Fennel
1.5 kg Chicken pieces
300 g Potatoes (peeled)
500 ml Coconut milk
1 tbsp Salt
½ tsp Sugar

Instructions

Using a food processor, mix together chillies, shallots, garlic, belachan, turmeric, coriander, cumin and fennel. Add a little oil if needed.
Heat oil on medium low heat in a frypan. Saute star anise, cloves and cinnamon stick for 2 mins. Add spice paste stir fry for 3-4 minutes. Add s 2-3 tbsp coconut milk.
Add chicken and fry to brown for 1-2 minutes. Add potatoes and 400 ml coconut milk. Simmer until chicken is tender and potatoes are cooked.
Add remaining coconut milk and season to taste with salt and sugar. Continue to simmer gently until gravy has thickened. Serve with Roti Jala.

Roti Jala

March 14, 2014 by admin 1 Comment

Here’s our second attempt a Roti Jala with a new and different cup (spouts on side) and a different recipe. The Malaysian chicken curry recipe that accompanied it will follow shortly.

Roti Jala

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Author: Craig Mitchell

Recipe type: Main

Cuisine: Asian

Serves: Lots!

Ingredients

600 g Plain Flour
½ tsp Salt
6 Eggs
100 ml Coconut milk
850 ml Water
Oil
Paper Towel

Instructions

Sieve flour into mixing bowl. Add salt. Whisk eggs with ½ cup of water. Using a food processor on low speed, add egg mixture slowly to flour to mix well. It should form a thick paste. Next add the coconut milk gradually, stirring to make a smooth paste. Add remaining water gradually to make a smooth batter. Strain the batter. Test the batter through the Roti Jala cup. If it doesn't pass smoothly, add more water. If it seems too running, sift some more flour into the mix.
Heat a non-stick frypan and wipe it with a paper towel dipped in oil. Place the roti jala cup over a bowl so it doesn't drip everywhere. Add the batter. Hold the bowl in one hand and the cup in another above the frypan. Take the cup and move it in a circular motion around the pan. Return the cup to the bowl. The Roti Jala is ready when it starts to separate from the pan. Remove with an egg slice and fold crepes in halves, then quarters, then eighths. Use the paper towel after every few roti to oil the pan.

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Stir-Fried Mussels

February 19, 2014 by admin Leave a Comment

Here’s an excellent Kylie Kwong recipe from “Heart and Soul” that I’ve adapted slightly due to allergies in our family.

Stir-Fried Mussels

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Recipe type: Main

Cuisine: Asian

Ingredients

30-40 Mussels
½ Red Capsicum (chopped)
5 Spring onions (chopped)
3 cm Ginger (sliced thinly)
3 Garlic cloves (crushed)
½ Long red chilli (sliced)
½ Red onion (cut into thin wedges)
3 tbsp Shao Xing Rice Wine
2 tsp White sugar
2 tbsp Oyster Sauce
½ tsp Sesame Oil
⅓ cup Chicken Stock
2 tsp Chinese black vinegar
handful Coriander (chopped)

Instructions

Scrub mussels. Remove their beards. Rinse and drain. Cook in a wok with 1½ cups water, covered, until the shells open. This will only take a few minutes. Immediately remove mussels from wok with a slotted spoon. Throw away any that haven't opened. Drain and clean wok.
Heat 2-3 tbsp oil in wok and stir fry spring onion, ginger slivers, garlic, sliced chillies, onion and capsicum for 3 minutes. Add mussels and stir fry for 2 minutes. Add shao xing wine, sugar, oyster sauce. sesame oil and chicken stock. Stir fry for 3 minutes. Then add vinegar and coriander and serve.