Curry chicken without coconut milk (Easy)

Ingredients: 

Part A:

1 whole chicken (chopped in desire pieces)
2 stalk lemongrass

Part B - Grind into paste 
1 1/2 inch blue ginger aka galangal 
10 fresh red chili (seeded and sliced)
6 shallots (sliced)
8 candlenuts (soaked in warm water)
1/2 inch fresh turmeric
1/4 teaspoon belacan 

Part C - additional spices and seasoning

2 tbsp curry powder + 2 tbsp masala powder (add water turn into paste)
Salt and sugar to taste 
cooking oil

Part D - optional 
2 big onions (sliced)
5 potato (cut into desire size)

Method:

1) Grind Part B into paste , add part c into b stir mixed well
2) Heat up oil fry the mixed paste till fragrant , add in lemongrass, fry
3) Add in chicken and fry , add in part D if using
4) add 2 cups water and fry again 
5) cover for 30mins 
6) heat up the curry and fry again in high heat add in another cup water
7) cover for another 30mins
8) heat up again add another 1 cup water fry in high heat
9) add in seasoning (salt and a bit sugar to taste) 
10) serve hot with rice, bread or eat it on its own :-) 



Note: this curry is on the drier kind if you are looking for more gravy you may check out on my recipes on Nonyna curry chicken 

Easy Nasi Biryani

Ingredients

3 1/2 cups basmati rices

100g raisins

1 cup sweet Corn 


You may add in these but I omit them 

1 Carrot

100g cashew nuts

100g crash almond

1 chicken breast meat diced

2 ripe tomatoes 



Seasoning  and color (this is the cheat version for busy Adults whom crave for Brayani but no time to grind the paste to cook the rice) will get the full version one day with spices and try out 

1 pack ikan brand Nasi biryani paste

2 drops yellow food coloring to brighten the rice this is optional

2 tsp chicken stock powder 



Garnish 

Sprinkle some Fried shallots



Methods:

1) washed and cook rice with rice cooker I put around 4 cups water

2) add add ingredients in and mixed well, add in the seasoning and coloring mixed

3) cook it like cooking normal rice , sprinkle with fried shallot

4) served hot with curry or rendang or anything you desire

Hokchiew red yeast wine chicken (dry) 福州红糟鸡 (干炒）

Ingredients: 

1 whole kampong chicken (chop Into desire piece)

1 old ginger (best to get wen dong ginger)

Sesame oil

Approx 3-4tbsp Red yest wine dregs

Salt / light soy sauce if doing confinement

Methods:

1) slices ginger and heat up the sesame oil fry till fragent

2) Add in chicken and fry , add in wine dregs and fry till covered with dregs

3) add in 1 1/2 cup water and fry till chicken almost cooked , simmer add in seasoning to taste

4) turn off heat and covered for 30mins and turn to high heat and fry again

5) served hot.

Sour and spicy Hokchiew fish maw 酸辣福州鱼漂

2 big pcs fish maw or 4 roll small fish maw

12 pcs dried mushroom

5 fresh prawns

1 carrot sliced

250g Minced meat

1 thumb ginger

2 eggs

10 small chilli

4 tbsp vinegar

4 tbsp chilli sauce

8 tbsp tomato sauce

5 tbsp tapioca starch


Method:

1) soak the dried mushrooms with hot water till soften drain

2) fry ginger slices till fragment add in meat and fry

3) add 2 liters water to boil add in mushrooms, prawns , chilli & tomato sauce, carrots

4) wait till water boiling turn to low heat and simmer

5) add in fish maw , small chili boil for 30 mins

6) add in vinegar , seasoning (salt or chicken stock powder) and add beaten egg , corn starch with water till thicken

Clear Tom Yam soup

Ingredients:

Part A: Spices
2 cloves shallots

1 thumb blue ginger 

2 stalk lemongrass

10 lime leaves

2 small green chilli

10 small red chilli (may add more if u like spicy)

1 big lime and 6 small lime (may add more if u like more sour)

Part B: meat and seafood vegetables to individual liking

I add 

12 slices pork belly slices (bought ready slices giant brand sukiyaki belly)

1 pack enoki mushroom

1 can button mushrooms

8 fresh prawns

1 tube egg toufu 

You may add meat like chicken or seafood like fish slices 

Method:

1) Bring 3 liter water to boil add in part A boil in high heat for 30 mins covered for 15 mins

2) boil for another 15 mins add part B ingredients boil for 20 mins or till cooked

3) add in salt / chicken stock for seasoning

4) serve hot 

Red bean barley soup 红豆薏米水

Ingredients:

100gm red beans
50gm barley
About 20 pcs candied winter melon
1 large pcs rock sugar

Method:

1) Boiled red bean in high heat for 5 mins covered for an hour
2) soak barley in cold water wash till water is cleared
3) poured away the red bean water and add in 3 liter water
4) add in barley and candied winter melon and sugar bring to boil for 30mins and turn to low and simmer for another 30mins, covered for another 1 hour
5) boil again for 45mins or till red bean soften
6) served hot or cold

Mee / Bee Hoon Soto

Part A:

1 Fresh chicken

1 Chicken bone

3litre water

1 tbsp salt may adjust to personal preference

1 tbsp sugar may adjust to personal preference



Part B (Grind into paste)

3 - 4 cloves of garlic

1 cm ginger

2 medium onions

1/2 inch Tumeric

1/2 inch Galangal

2 stalks Lemongrass


Part C Soup Base spice:

4 pcs Star Anise

6 pcs Cardamom

4 pcs Cloves

2 stick Cinnamon


Part D

3 tsp Coriander Seed

3 tsp Fennel

2 tsp Cumin

dash of White Pepper



For Noodles:

1kg Noodles (Beehoon / Yellow noodles)

Chicken Meat

200g Bean Sprout



Garnish:

Fried Shallots

Hard boiled eggs (Optional)

Begedil aka potato patty (Optional)

smoked duck i added in as I cant find any Bean Sprout , no eggs and begedil :-) looks empty so added in with the chicken meat... and... its yummy!



Method:

Heat cooking oil, add in (Part B) and fry till fragrant.

Add in (Part C), continue to fry until (B) paste turn dry.

Add in (Part D), fry until fragrant.

Add in 3Litre of water, and add in fresh chcicken and chicken backbone.

Once water is boiling, add in salt and sugar. Taste it and you may adjust to your liking.

Turn fire to medium heat and let it simmer for about an hour, turn off and covered 30mins and turn on and boil another 30 mins and till the soup is fragent with the spices

turn the heat off, take out the fresh chicken, let the chicken cooled aside. And tear chicken meat into pieces. Set aside for later.

Boil the noodles and drain set in a boil add in hot boiling soup and Garnish , Ready to serve!