Curry Chicken

Posted by vivien | Recipe | Sunday 8 February 2009 8:17 am
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3,444 Total Views

So what i did with the leftover chili paste from Curry Puff? Chicken curry of course. First buy half a coconut(grated) for RM0.80
pan fried potatoes so that it get cook faster later. here is 1.2kg, i kinda go over a bit. However, didn’t like this potato, as it is too floury, keep sticking to the pan and not browning properly. All this 1.2kg comes from 4 big potato, next time should buy the smaller ones, less floury ones i guess.
fry chicken in the chili paste, it looks hot here, but it really isn’t
two coconut presses: left it first press, the the right is second press.
put in the second press of coconut (more diluted one)
put in potato
put in the first press coconut towards the end.
Verdict: chicken curry has definitely seen better days. it is not spicy at all, taste like curry, but not spicy at all, taste slightly sweet(could be the onions in the chili paste…), not aromatic. disappointing.

 

Porridge steamboat in friend’s place, Segambut

Posted by vivien | Recipe | Saturday 3 January 2009 12:07 pm
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3,271 Total Views

Ingredients
more ingredients
it is for new year celebration + birthday celebration + wedding annoucement!
This porridge steamboat is prepared by none other than Priscylia, so utterly delicious, i basically camp on the steamboat table, and scoop it into my bowl while others watch movie… The porridge base is not too thick thus does not stick to bottom of pot… tasty… yumm

 

New Year Eve BBQ dinner, Hartamas

Posted by vivien | Recipe | Saturday 3 January 2009 11:59 am
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3,212 Total Views

Mixed Sausage platter, condiments for BBQ prawn, some naan and Chapatti from Devi’s corner.
Salad, Lamb Curry (a tad too spicy for my taste), some dhal and curry which comes with the naan/chappatti
delicious BBQ chicken wing, it is a potluck party, i brough fruit salad(canned peach + cubed apple + grape cherry tomatoes) but forgot to take photo.
Neat BBQ area. the wings and prawn are really tasty. yumm…
looking at fireworks from balcony.
fireworks
more fireworks

 

Mystery dish cooked by mum

Posted by vivien | Recipe | Saturday 3 January 2009 11:22 am
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3,660 Total Views

Who can guess what this dish is?
view from opposite angle.
I couldn’t guess it till mum told me wat that is, can you?

 

Christmas Eve dinner cook out

Posted by vivien | Recipe | Thursday 25 December 2008 12:54 am
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8,558 Total Views
was invited to bf house christmas eve’s dinner. Would i have give up a chance of going there early to see what is cooking, nah… hahaha, anyway took leave tat day not because of wanting to check out the food, but had been working so much lately, and wanted a break from it.

Ingredients all chopped up (onion, tomatoes etc)
Dark sweet cherry for making cherry-tomatoes-onion chutney-like jam.
Sundried tomato, an acquired taste to get used to or discern.
Chopping up smoke salmon and chives for the cream based linguine.
Meringue for cake.
Chopped up: celery, leek, carrot, onion, garlic, sun-dried tomato and chinese sausage.
Bistro brown sauce powder – sauce for roast pork.
Sweating onion till it is translucent, take care not to brown it. Add in garlic when the onion is done.
Add in some all purpose flour to make a roux, for thickening the cream based pasta sauce. Roux is more stabilised and also cheaper than using all whipped cream for the sauce.
Add in canned chicken stock(time saving option, you can make your own stock)
Boiled potato in siever
Potatoes coated with a layer of butter
Sprinkle on chopped chinese sausage, garlic and parsley.
Wat’s up with so much onion? it is for making onion-tomato-dark cherry chutney.
sweat it out till it looks translucent
Pork in the oven
Add in tomato, canned cherry in its juice, increase the heat to boil it up. This have to be cooked down to thick jam consistency.
Brown the pork till its skin is crispy.
Dreamy looking cherry
Salmon and chiven pasta sauce.
Assembling of my birthday cake 🙂 Birthday is the day before (23rd December)
Drizzle chocolate sauce on top of meringue
Coat with some freshly whipped cream, top with cut strawberry
Put a few small slop of whipped cream, then put the second layer of meringue, repeat the step, top with fresh cherry this time instead of strawberry
Gourmet sausage wrapped in streaky bacon, brushed with honey chili sauce.
Steamed String bean with stir-fried mushroom

 

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