Wednesday, June 3, 2020


It is curry time again.  Just this curry is enough for a satisfying  meal with rice.  I have been looking through some Indian curry recipes and realised that it has the least seasoning.  Many only uses just salt.  The reason probably is that Indian curries use many types of cooking aromatics [such as shallots, onions, tomatoes, ginger, garlic and peppers etc.] and spices [such as cloves, coriander, cinnamon, cumin, cardamon etc].  Lots of shallots, onions and tomatoes are used which give the curry its flavours. 
The curries are tasty, aromatic and flavourful. Looks to be a healthy dish.  Great!!!

The curry paste ingredients is enough to cook about 7-8 eggs if not using Okra.
Recipe adapted from Spice Eats
[serves 3-4]
10-12 Lady's fingers
3-4 hard boiled eggs - shelled
1 red chilli - cut
1 green chilli - cut
a few stalks coriander leaves - chopped
3-4 tbsp cooking oil
1 tsp salt to taste
250 ml water
Spices & Aromatics
3 cardamons
3-4 cloves
1 piece cinnamon
1 tsp each of ginger and garlic paste
Curry Paste [Blended]
3 small green chillies [can used 2-3 dried red chillies]
100 gm shallots
2 tomatoes - blended
Dry Spice Powders
2 tsp coriander powder
2 tsp chilli powder
1/4 tsp tumeric powder
1 tsp cumin powder
1 tsp fennel powder
1/2 tsp garam masala powder
  1. Prepare the curry ingredients as above.
  2. Fry eggs in a non stick wok with oil and 1/4 tsp tumeric powder and 1 tsp chilli powder.  Fry until golden brown.  Remove.
  3. Using the same oil, spices until aromatic then add in  onions paste.  Fry for 1-2 minutes over medium heat, then add in tomatoes, continue to fry for several minutes.  Add in ginger, garlic paste.  Continue to fry until oil separates and paste is thick.  Add in the dry spice powders and salt, continue to fry for 5-6 minutes.
  4. Add in 250 ml water,  bring to boil, then add in the fried eggs and lady's fingers.  Bring to boil, add in chillies, then cover to cook until vegetables are cooked.
  5. Lastly, stir in the chopped coriander leaves.
  6. Dish up to serve.

Tuesday, June 2, 2020


I was skeptical if steaming pork ribs till tender just needs 10-15 minutes.  Yes, it is possible if steaming small cuts of pork ribs but for meaty pork ribs, it requires about 20-25 minutes over medium high heat to cook.  I will definitely choose to cook pork ribs by steaming in future.

This One Dish Meal is so easy, simple and considered a quick cook meal.  I had prepared this by steaming method from cooking the rice to steaming the pork ribs.  It takes about 40 minutes and it's ready to savour.  

It is advisable to marinate the ribs earlier to be more flavourful, while the rest of the preparation can be done while the rice is cooking.  This portion is enough to serve 3 persons by cooking 220-250 grams of rice.
Recipe adapted from Ms Ma's Kitchen Recipes
[serves 2]
200 gm rice [any rice of your choice, I used Embryo rice]
300 gm pork ribs - cut into small pieces*
1 piece Chinese sausage - remove the membrane and sliced
some julienned ginger
some chopped spring onions
Marinade For Pork Ribs
1 heaped tbsp fermented black beans - rinsed
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp salt
1 tsp pepper
1 tsp oil
1 tbsp cornstarch
*Inform the butcher that ribs are for steaming
  1. Clean ribs by add some plain flour to pork ribs.  Coat and mix well, then rinse several times with running water.  Drain.  
  2. Marinate pork ribs with fermented black beans,  light soy sauce, oyster sauce, pepper, salt and oil.  Mix well then add in cornstarch.  Mix again and set aside for at least 30 minutes [can prepare this earlier and refrigerate until required, the ribs will be more flavourful].
  3. Wash rice, place in a steaming platter.  Add in some oil, salt and enough water to cook rice, mix well.  Steaming over medium high heat for about 20 minutes or until water is almost dry, off heat.  Arrange the marinated ribs, sausages and shredded ginger on top of the rice in a single layer.  Pour on marinade if any.
  4. Cover steamer, turn on heat to medium high and continue to steam rice for another 15 minutes or until rice is cooked through.  Off heat, leave rice in steamer for about 10 minutes before serving.
  5. Garnish with chopped spring onions.

Monday, June 1, 2020


Just didn't have the mood to do any frying, so I decided to just blanch the deboned chicken drumstick and serve it with a Spring Onion, Ginger Sauce.   It was great like eating 'Pak Cham Kai'.  
By the way, I did not do the deboning of the drumstick this way.  I asked the butcher to do it.  He did it as there was no other customers at that time.  You can use deboned chicken thighs or whole chicken, it is own preference.  You just need to prepare more of the sauce.
[serves 2-3]
6 pieces deboned chicken drumsticks with skin - washed and marinate with some salt
some spring onions and a few slices of ginger
Ingredients for Spring Onion and Ginger Dipping Sauce
2-3 stalks spring onions - washed and chopped
1 shallot - peeled and finely chopped
1-2 cloves garlice - peeled and finely chopped
2 inch piece ginger - scraped the skin and grated
1 tsp salt
1 tsp oyster sauce
1 tsp sesame seed oil
1/2 tsp ginger powder [optional]
2 tbsp cooking oil - heat in a small saucepan until hot [to pour over sauce ingredients]
Spring Onion and Ginger Dipping Sauce
  1. Prepare the dipping sauce by combining all the ingredients in a bowl.  Heat oil in a small saucepan until hot.  Pour over ingredients, stir to mix well and until the salt dissolves.  Set aside.
  2. Bring some water to boil in a wok, add in spring onions and slices of ginger.
  3. Add in chicken pieces, cover and  let it boil for 5 minutes.  Off heat and leave it to steep for another 10-15 minutes.
  4. Remove to serving plate, spread some dipping sauce over it.  Serve with rice.     
  5. You can add some cut cabbage leaves to the stock to make a soup to serve with rice.

Wednesday, May 27, 2020


This Chettinad curry chicken came about during Phase 4 of MCO due to my husband's sudden cravings for Indian curry.  He started to google for Indian curries and told me to try this.  Honestly, I prefer to prepare simple easy meals during MCO as I prefer to stay home.  Preparing 'extraordinary' dishes means I have to be out sourcing for ingredients.
After reading through the recipe, I discovered most of the ingredients are available in my kitchen except for chicken.  So, here goes the preparation of the curry paste and cooking of the curry after making a trip to the market to get the chicken meat.
This curry is quite spicy to me [with oomph] and could be categorised as very spicy to some people who cannot take spicy curries.  The spiciness comes from the use of peppercorns and hot dried chillies.  I was told that some people cook this curry dry.  I believe the dry version will be very spicy but definitely awesome for people like husband who loves spicy curries.  Shared this curry with an Indian friend, she said is spicy but awesome.
You can use whole chicken [about 1.2 to 1.5 kg] to make this curry.
800 gm chicken thigh - skin removed cut into 2
6 chicken wings - tips chopped, keep whole
2 drumsticks - skin removed, keep whole
4 ripe tomatoes - chopped add 1/2 tsp salt
2 sprigs curry leaves
300 gm shallots - coarsely sliced
1 tbsp each of grated ginger and garlic
100 ml cooking oil
salt to taste
Curry Paste [1] Dry fry until aromatic
4 star anise
8 cardamons
8 cloves
1.5 tsp peppercorns
1 inch piece cinnamon
15 dried chillies
1 mace [nutmeg]
100 gm grated white coconut
Curry Paste [2]
3 tbsp coriander powder
2 tsp cumin powder
2 tsp fennel powder
Marinade for Chicken
2 tsp salt
2 tsp tumeric powder
2 tsp lemon juice
  1. Dry fry curry paste [1] ingredients until aromatic and dry.  Add grated coconut and fry until lightly browned and dry.  Leave to cool before blending in a blender.  Add in curry paste [2] ingredients.
  2. Marinate chicken pieces with marinade for chicken for at least 30 minutes or more.
  3. Heat oil in a non stick wok, add in curry leaves, fry until aromatic.  Add in shallots, continue to fry until shallots are translucent and lightly browned.  Add in ginger and garlic paste.  Continue to fry over low to medium heat until aromatic before adding cut tomatoes.  Fry until the tomatoes are soft and forms a thick gravy and oil separates.
  4. Add in the chicken pieces, fry over high heat for several minutes before adding the curry paste [1&2].  Continue to fry until the chicken is well coated with the masala.  Add in a cup of water, continue to fry, then cover to cook over low heat until chicken is tender and cook.   Serve hot with rice.
  5. Note: Before adding water, I transfered the fried ingredients  to a thermal cooker inner pot, add water, bring to boil for 5 minutes.  Then transfer the pot to thermal cooker to continue the cooking.  The chettinad curry chicken is ready within the next hour.
  6. The blanched okras are added before serving [optional].

*Mace is a spice. It is the lacy coating (called the aril), found on a nutmeg seed. This lacy aril, which is red, is removed by hand from the outer shell of the nutmeg and then dried, becoming a yellowish-brown spice.

Tuesday, May 26, 2020


Try this way of cooking chicken wings with shallots, it is simply easy and quick.  Here, you would  noticed lots of shallots are used.  Shallots give the dish a sweet and mild flavour.  The fried chicken wings are braised to tender and succulent.  It is a dish that you can serve as a main dish with  rice and maybe with a vegetable dish.  The thick, tasty gravy is great to spread over rice.
This is a Guangdong cuisine.  You can use chicken drumsticks to make this dish.
Recipe adapted from Ms Ma's Kitchen you-tube video with  slight modifications
[serves 2-3]
8 pieces chicken wings - end tip removed and cut into 3 pieces
1 tbsp cooking wine
1 tsp sesame seed oil
some chopped spring onions
120-150 gm shallots - peeled and keep whole
1.5 tbsp light soy sauce and oyster sauce
1/2 tsp salt
1 tsp ground black pepper
1.5 tbsp cornstarch
1/2 tbsp cooking oil
several slices of ginger

  1. Marinate the chicken wings with marinade for several hours or overnight to be flavorful.   
  2. Heat up a non stick wok with some oil, place chicken wings in a single layer to fry until brown on all sides by turning them constantly.  Add in shallots, stir fry for 1-2 minutes until aromatic.
  3. Transfer to a claypot, add in cooking wine and some water.  Mix well, cover to cook for 20 minutes over medium heat, stirring occasionally to prevent burning at the base [alternatively you can cook the chicken wings in the wok instead of transfering to cook in claypot].
  4. Drizzle in sesame seed oil, garnish with some spring onions.  Serve with rice.


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