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Kari Ayam 咖喱雞 Malaysian Chicken Curry

serves 6 as part of a Malaysian meal for the curry paste you'll need; 10 shallots, chopped 12 dried chilies, soaked in hot water for 5 minutes and chopped 5 red chilies, chopped 10 cloves of garlic, chopped a knob of ginger, chopped a knob of galangal, chopped a knob of turmeric, chopped 10 candle nuts or brazil nut, chopped

1 lemongrass. cut into chunks 12 curry leaves 2 star anise 400 ml of coconut milk salt and pepper to taste . chopped (white part only) small piece of shrimp paste.5kg organic chicken. peeled and cut into chunks 1 large tomato. 1 x 1. toasted 4 tbs of Malaysian meat curry paste (I used Burung Nuri brand) made into a paste with some water Blend everything into a course paste (except the curry paste) you'll also need. cut into 16 pieces 4 potatoes.

potatoes are cut into chunks. add curry leaves and star anise. Add chicken and fry chicken in the curry paste for about 5 minutes. . Fry wet spices till soften then add the curry paste and continue to fry til oil separate. set aside.

check for seasoning. . Chuck in the cut tomatoes and continue to simmer for 5 minutes. potatoes can be added after that and continue to simmer for a further 20 minutes.Add coconut milk and simmer for 20 minutes.

.Serve hot with plenty of hot rice or just plain old white bread or some roti chanai!! Sometimes I even make roti jala to go with this.

the chances are you might be familiar with this delicious dish too. It was a very nice surprise indeed. I will share with you our other yum cha favourites in the near future. Tummy suggested a yum cha favourite of ours that we always order at yum cha. hopefully you'll be able to have a cosy yum cha lunch at the comfort of your own home soon. When it was time to plan for dinner. I spent a better part of the day catching up with my reading and composing new posts for the blog.Geong Chung Har Kok 薑蔥蝦角 Ginger. P. Spring Onion And Prawn Dumplings - Yum Cha Special 1 At last we had a relatively low key Sunday for a change.S Another of my lovely reader turned up the the restaurant last night. thank you again! . If you are a big yum cha fan like we are. Steaming with a light sauce after deep frying the dumplings might sound weird to some but such a process creates the most agreeable texture and mouthfeel so prized in Chinese cooking.

roughly chopped 2 spring onions (white parts only). 500 g of prawns. grated dash of Chinese cooking wine 1 tbs of light soy 1 tbs of oyster sauce 1tsp of sesame oil 1/2 tsp of white pepper 1 tbs of corn flour 12 wonton wanton wrappers oil for frying 2 spring onions. shelled and roughly chopped 6 water chestnuts.makes 12 you'll need. julienned . minced 2 cm piece of ginger.

2 cloves of garlic. reserving the heads and shells for curry laksaor prawn noodles. chopped 1 cup of chicken stock 1 tbs of light soy a dash of Chinese cooking wine corn flour solution Peel the prawns. julienned for the sauce.3 slices of ginger. .

Roughly chop the shelled prawns. seasonings and corn flour in a bowl and mix well. Place chopped prawns. . grated ginger. water chestnuts. minced spring onion.

gather all edges to form a plum dumpling. Fry dumplings in batches until golden. Repeat with the rest of the wrappers.5 tbs of the prawn filling in the middle of the wonton wrapper.Place ~ 1. .

thicken with a little corn flour solution. . add stock and soy and allow to come to a simmer. top with julienned spring onion and ginger and steam over high heat for 5 minutes.To make the sauce .saute garlic with a little oil. pour the sauce over. Place dumplings in a bowl that fit nicely in a steamer.

I served the dumplings as an appetizer with some Cantonese chili oil on the side. .