Uyyyy, which later made me. Better late than ...
Malaysia is the place where Thai curries are mixed with the Indians, so they have a bit of both. On one side are prepared with fresh herbs, pastas, plus powder is added similar to Indian curry.
Last May I was in Kuala Lumpur, Malacca road. The fact is that there was a city that impressed me much, if anything worse. Too much concrete, too many freeways, a lot of development and rather little respect for the old. Enfin ...
The last day I went to a cooking course on the outskirts, called Lazat. It was very interesting, and I had a pretty good cook in a house with a garden. I recommend it.
This recipe is inspired by one I prepared there. Eat it with hot rice or rotis.
Ingredients;
250 gr. chicken breast diced
1 sprig curry leaves (optional because it is hard to find)
cinnamon ½
1 piece of star anise
4 cloves 4 cardamoms open
Rempah
4 shallots 4 garlic cloves
1 cm. peeled ginger
1 piece of fresh large red chile (optional)
3 tablespoons curry powder mixed with 3
tablespoons water 60 gr. diced potatoes
Sal
Water
80 ml. coconut cream
Preparation;
rempah Reduce to pulp (shallots, garlic and ginger). What you can do in the blender adding a little oil or water so that the blades rotate well.
Put oil in a skillet and saute the curry leaves, cinnamon, anise and cardamom until fragrant. A minute.
Add the pasta and stir-fry crushed a few minutes until the oil begins to separate.
Then add the curry powder and cook very slowly until the oil rises to the surface. This step is very important. You must cook over low heat to avoid burning and is well cooked.
Bring water, potatoes and salt. Boil slowly until almost cooked. After introducing the chicken and coconut milk.
Within minutes, when the chicken is tender and cooked, remove from heat and serve with rice or bread.
Malaysia is the place where Thai curries are mixed with the Indians, so they have a bit of both. On one side are prepared with fresh herbs, pastas, plus powder is added similar to Indian curry.
Last May I was in Kuala Lumpur, Malacca road. The fact is that there was a city that impressed me much, if anything worse. Too much concrete, too many freeways, a lot of development and rather little respect for the old. Enfin ...
The last day I went to a cooking course on the outskirts, called Lazat. It was very interesting, and I had a pretty good cook in a house with a garden. I recommend it.
This recipe is inspired by one I prepared there. Eat it with hot rice or rotis.
Ingredients;
250 gr. chicken breast diced
1 sprig curry leaves (optional because it is hard to find)
cinnamon ½
1 piece of star anise
4 cloves 4 cardamoms open
Rempah
4 shallots 4 garlic cloves
1 cm. peeled ginger
1 piece of fresh large red chile (optional)
3 tablespoons curry powder mixed with 3
tablespoons water 60 gr. diced potatoes
Sal
Water
80 ml. coconut cream
Preparation;
rempah Reduce to pulp (shallots, garlic and ginger). What you can do in the blender adding a little oil or water so that the blades rotate well.
Put oil in a skillet and saute the curry leaves, cinnamon, anise and cardamom until fragrant. A minute.
Add the pasta and stir-fry crushed a few minutes until the oil begins to separate.
Then add the curry powder and cook very slowly until the oil rises to the surface. This step is very important. You must cook over low heat to avoid burning and is well cooked.
Bring water, potatoes and salt. Boil slowly until almost cooked. After introducing the chicken and coconut milk.
Within minutes, when the chicken is tender and cooked, remove from heat and serve with rice or bread.
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