牛油饭&干咖喱&啊杂菜(Butter Rice with Dried curry Chicken & Acah)

随着体重不断的增长，不得不和甜点说再见。

原本想不上来了；反正也没做什么烘焙。

但是意外的今天随性的煮了一餐蛮好吃的晚餐；

尤其那个干咖喱鸡，没有椰浆，算是简单容易做也算健康的菜肴。

而且老公说，这个要分享。

所以我就出现了。

还有那个之前和朋友学做的阿杂菜（看这里），

今天在她的允许之下，我终于有幸上这个食谱。

但是调整了量，因为她的食谱做起来好多。

再来是那个香香的牛油饭；

做了好多回。

今天想要拷贝之前的食谱才发现原来都没有上过叻。

太奇怪了。

所以无论如何这次得把它给贴上来。

最后希望大家会喜欢。

Dried Curry Chicken (without coconut milk):

Ingredients:
8 chicken wings 

Spice Ingredients:

1 small red onion
1/2 tomatoes
1 tbsp A1 curry chicken paste
2 tbsp curry powder
2 sprig curry leaves 

Seasoning

2 tbsp kecap manis ( dark sweet sauce)

1 tsp Salt

Method:

1. Blend onion and tomatoes into paste. 
2. Heat up wok with 2tbsp oil,  sauté (1) together with curry paste and curry powder until fragrant.
3. Add in chicken and curry leaves and fry well. Add in 1 cup of water, cover the pot, braise over low heat for 20 minutes or until the chicken becomes tender. 
4. Open lid and continue cooking until the sauce becomes thick. 
5. Remove and serve with butter rice.

Butter Rice: (adapted from Nasi Lemak lover)

Ingredients:

3 cups Basmati rice, washed and drained
5 cups chicken stock, adjust accordingly according to rice cooker instruction
40g butter
1 and 1/4tsp salt or to taste
A pinch of turmeric powder, for colouring purposes only (optional)

1/2 cup of mixed pea & corn

Method

1. Mix all ingredients except pea and corns in a rice cooker and cook.
2. Add in mixed pea and corn 5 mins just before the rice cooked. 
3. Fluff rice with chopsticks before serving.

Ingredients:

2 cucumbers, half lengthwise, center core removed and cut into 1 1/2 inch strips with the skin
1/2 cabbage, cut into big pieces
2 carrots, skin peeled and cut lengthwise
50g French beans, cut into 1 1/2 inch lengths
50g long beans, cut into 1 1/2 inch lengths
50g roasted peanuts, ground
Salt to taste
Sugar to taste
5 tablespoons oil

Spice Paste:

12 Shallots
12 fresh red chilies

1/2 inch fresh turmeric
1/2 fresh galangal
3 candle nuts
2 lemon grass

Tamarind Juice:

1/4 packet of Tamarind pulp
1/4 cup of water
1/4 cup of vinegar
1/2 cup sugar
1/2 tbsp salt

Method:

1. Soak the tamarind pulp in water for 15 minutes. Squeeze and extract the juice and set aside.
2. Blend the spice paste in a food processor and set aside.
3. Heat up a wok and add oil. Stir-fry the spice paste until aromatic. Add tamarind juice and bring to boil. Add salt and sugar to taste. Set aside till cool.
4. Blanching vegetables to a rapid boil. Blanch the vegetables (except cucumber) one type at a time for 15 second. Remove and using a clean kitchen towel, squeezed the water out of the vegetable and set it aside. Add vinegar to all vegetables and marinate for 1/2 an hour. Check seasoning as you might need to add more sugar to it.
5. Stir in all the prepared vegetables with spice (3). Mix well.  Store in a clean jar and refrigerate. 
6. Dish out, let cool and serve with ground peanuts and sesame seeds. Acar is best served overnight.

I am submitting this dish to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.