Nyonya Curry Chicken

Very common dish in Malaysia. Well, there many version different from each and everyone.

This is the Penang or Nyonya version,..I think !? This is normally one of the dish cooked during Chinese New Year or any festive season.

Check out the recipe

Pound the spice paste: dried chillies, shallots, turmeric, coriander seeds, cumin, fennel, garlic & belachan. Saute the spice paste over low heat.

Add in cinnamon, cloves & star anise, stir fry for 15 to 20 minutes.

Cut chicken and potatoes into pieces.

Add in chicken and stir fry for 3 minutes and then goes in the potatoes. 

Add in the water and cook till chicken and potatoes are soft and tender. Pour in the coconut milk, salt and sugar to taste.

Serve hot with steam white rice.....beautiful.


Serving for 4

Ingredient
Spice Paste (Pound)
20g Dried Chillies (Soaked in hot water)
150g Shallot
30g Turmeric
10g coriander seed
5g Cumin
5g Fennel
20g Garlic
20g Belachan

2pcs Cinnamon
2pcs Cloves
2pcs Star anise
1kg Chicken
250g Potatoes (Boiled for 5 minutes)
5tbsp Oil
300ml Water
100ml (1/2) Coconut Milk
2tsp Salt
3tsp Sugar

Nasi Ulam (Herbed Rice)

Refreshing Meal

Healthy, refreshing food,..good for those with constipation problem.

The variety of curative ginger roots and the leaves are known for its wind dispelling properties

Tested & proven,...testimonial by many food lovers with "that problem"

Kaduk Leaf, Cekur Leaf, Mint Leave, Basil Leaf, Kaffir Lime Leave, Turmeric Leave, Ginger Flower, Turmeric, Shallot & Lemongrass,... all slice finely. Simple... but watch out for your fingers.

Soak the dried shrimp & salted fish, deep fried till brown.

Pound separately using pestle

This is optional...dried shrimp & salted fish will only further enhance the taste

Cooked rice and let it cool down, mix all the ingredients thoroughly and serve immediately.

Add salt and pepper to taste


Serving for 4-6

Ingredients:

30g (3 cm) Turmeric

30g 2 stalks Lemongrass

50g (6) shallot
20g Cekur Leaves

20g Kaduk Leaves

5g Turmeric Leaf

20g Kaffir Lime Leaves

20g Basil Leaves

20g Mint Leaves

1 Ginger Flower

100g Salted Fish, deep fried & pound

50g Dried Shrimp

20g 1/2 White grated coconut (Optional) toasted

1tsp salt/pepper

3-4cups Rice

Perut Ikan (Fish Stomach with Herbs & Vegetable Curry)

Presenting

......The mother of all nyonya dish,
.....The most time consuming,

....The most authentic,

...with The most vegy, & herbs which many have not seen,

..The ultimate Nyonya Dish

The PERUT IKAN....huh ?!!!!!

This is most answer I get from my fellow colleagues...huh ?

3 main parts when comes to preparing this dish

The Vegy: pineapple, aubergine, 4 angle bean, long bean, tomates, red chillies, pea aubergine (if you can find)....cut into small pieces

The Herbs: Tumeric leaves, kadok leaves, kaffir lime leaves, cekur leaves, ginger flower, basil & mint leaves....slice finely

The Paste: Red chillies, tumeric, lemongrass, shallot, galangal, belachan, garlic....blend & saute under medium heat for 15-25 min till fragrant

Combine the paste and tamarind juice in the pot, add in the preserve fish stomach and the vegy bring to boil and allow it to slimmer for 15 min

Add in all the herbs and let it boil for another 20 min before the coconut milk & prawn goes into the pot

Sugar & salt to taste (go easy on the salt coz the preserve fish stomach will be even more salty the next day) Best serve with white rice !

I would say the most time consuming dish in the nyonya cooking...3 hours straight no stop...then you get this.

Well,.. but it's definitely worth it,..especially when you are cooking for your best friends.... again some of the ingredients have to get it in Penang only.

Imagine one small bowl for a person cost approximately RM12- RM16 in some of the nyonya restaurants in KL

The whole pot for 20 people only cost RM 60,....but +++ 3 hours cooking !!!??? with a Nyonya Chef (Original Penang Aunty) all the way from Penang & a hongkong maid to wash plate????....it's PRICELESS

Serving 10 pax

Ingredient

Paste (Blend & Saute)

200g Red chillies

30g Turmeric

150g Shallot

30g Lemongrass

20g Galangal

20g Belachan

Vegy (Cut into small pieces)

500g Long Bean

500g Aubergine

300g Tomato

200g 4 Angle Bean

100g Pea Aubergine

100g Red Chillies

Herbs (Sliced Finely)

100g (2) Ginger Flower

50g Mint Leaves

50g Basil Leaves

300g Kaduk Leaves

20g Turmeric Leaves

10g Kaffir Lime Leaves
100g Cekur Leaves

500g (2btls) Preserve Fish Stomach

1kg Prawn (shelled)

80g Tamarind Pulp

100ml Oil

100ml Coconut Milk
4 tbsp Sugar, to taste

1 tbsp, Salt, to taste