Traditional Chicken Curry (Malaysia Style)

Traditional Chicken Curry - is a all time favorite for Malaysian & tourists. If you ever visit Malaysia, you must buy packets of the prepared curry paste as souvenir for your friends, family, colleagues or yourself. A lots Malaysia overseas student who study abroad will ask their friends or parent to even courier the curry paste to them. Of course you can also make it from scratch & it takes more time. Curry chicken is match made in heaven with nasi lemak. When I was a teenager, I can eat 2 bowls of rice with curry chicken. Those good old memories.

Check out the nasi lemak link:
http://fabulouscake.blogspot.com/2015/01/nasi-lemak-malaysia-style.html

As promised to my Korean friends, I will post some simple instructions in my blog to guide them through to cook the curry chicken the Malaysia way.  Super easy. Prepare the ingredients as per the packet instructions:

1 Packet of Curry Paste (see curry paste from scratch at the bottom of this post)
Chicken  ( prefer chicken thigh if  I am not using the whole chicken)
Potatoes
Coconut milk (Santan- store bought)
Water
Fresh Curry Leaves (optional)

Delicious ingredients for curry chicken

Check out how to prepare fresh coconut milk from scratch:

http://fabulouscake.blogspot.com/2015/01/nasi-lemak-malaysia-style.html

1) Lightly fry the curry paste, I like to use a medium size pot.

2) Fry the chicken with the curry paste.

3) Add in the potatoes, curry leaves, water to simmer for about 20 mins. Do not cut the potato too small. Otherwise, it will "melt" & become too soft. Always use Holland potato- or any hard type of potato that is suitable for roast or boil.

4) Pour in the coconut milk & let it boil for 5-10 mins.

Delicious curry chicken served with Sambal & Nasi Lemak.

Simple Curry Chicken Paste:

1 kg of Whole Chicken (chopped into pcs)

500g Potato

200g Coconut Milk

(B) Blend into Paste:

100g Garlic

200- 250g Shallots

2ea Candlesnut (Buah Keras)

1 inches Tumeric (Kunyit) - optional if you don't have

(C)

3-4 tbsp of Meat Curry Powder

2 tbsp Chili Boh (Chili Paste)

1-2 tbsp Sugar

0.5 tsp Coriander Powder

3 Stalks Lemongrass (Serai- smash it)

3 Stalks Curry Leaves

Salt to taste

0.5 cup water (or slightly more to cover all the ingredient in  the pot) 

Method:

1) Heat 4-5 tbsp of oil, add in B & C . Stir fry until fragrant.

2) Add in chicken & potato, slightly stir fry & cover all ingredients with water, boil with high heat.

3) Reduce to medium heat & let it simmer until cook.

4) Stir in coconut milk & salt. Serve hot with white rice or Nasi Lemak.

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Mocha Ganache or Chocolate Ganace (with Coffee)

Discover one super delicious icing for simple chocolate cake. Let us present the crowd pleasing Mocha Ganache.  I use this to ice one of my favorite Eggless Chocolate Cakes (8" round cake). It turns out great. This is so simple, you just need a spoon to ice the cake on  the plate



Simple Ingredients:
6 oz Dark Chocolate (chopped into small pcs)
Half cup of Double Cream
1 tbsp of Kahlua
1 tsp of Hot water mix with 1tbsp espresso powder  ( or any coffee powder)
 


 Method:
1) Place chocolate in a bowl.
2) Heat double cream on medium fire with the hot water mixture of coffee powder, make sure the coffee powder melt nicely with the double cream.
3) When the double cream come to boil, the side of the pot with the cream will simmer slightly.
4) Quickly pour in the boiled double cream into the chocolate, stir until the chocolate melted & glossy.
5) Let the ganache cool down completely. The longer it sets, the thicker it gets.
6) I let the ganache cool at room temperature & then put it in the refrigerator chilled for another half an hour.
7) Then, I took it out & whipped with a fork to let it slightly thicker so that it can hold the shape when I apply the ganache by using the back of the spoon. [Yes, I admit I love to cook & bake but not washing...]
8) Apply the ganache all over the cake. It is better to let it set slightly in the refrigerator for another half an hour before serve.

Tips: You can use a hand held whisk to whip the ganache to incorperate more air in order to have thicker icing. Make sure the ganache mixture if set up further in the fridge for 45 mins - 1 hour.

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