Roti and chicken curry

Hi there, wow, for an unplanned weekend, I sure got busy, first there was catch up tv shows and movies then there was baking and cooking done ( will blog brownie baking another day) and even time for some photography. I was trying out my tripod and macro lens. 

Anyway, back to the food blog, I don't have have a recipe for roti, these were just bought frozen in family bulk packs from an Asian grocer recently. However I did cook the chicken curry myself..

Ingredients:

• 4 tablespoon of malaysian curry powder
• 2 tablespoon of water to mix in with dry curry powder.
• Vegetable oil for frying chicken and curry paste
• Chicken pieces
• 3 diced potatoes
• 1 sweet potato (optional) I like sweet potatoes in curry, no added sugar required.
• 2 shallots
• 2 baby chillies for extra hotness (optional)
• I tin Coconut cream or milk ( I use premium coconut cream for the richness)
• I cup of water

Method for Roti: Follow instructions on pack
Method for chicken curry

• Heat oil in pot
• Add in curry paste ( mix curry powder with water to a paste)
• Fry paste
• Sauteed onions 
• Add in chicken to brown and fry in curry paste. 
• Add in potatoes and coconut cream
• and 1 cup of water, leave to slow cook ( use slow cooker or pressure cooker, depending on how much free time you have)

You will know that the curry is cooked when potatoes are soft and chicken fall off the bone if you are using pressure cooker ( 20 Minutes ) max. Served with rice or roti canai/naan.... whatever you have.. great for cold winter's nite.

Dragon Fruit

If you have ever wondered what a dragon fruit tasted like, just do it! Go ahead and buy one. It's the most delicious incredible tasting fruit I have had! I have always wondered what they tasted like but I was too scared to try it. Even when it was laid out on the breakfast buffet at Concorde KL, I was reluctant to try it. Mind you, I was totally focused on my nasi lemak, so you can't really judge me on that..heheh!

So today, I bought one! I remember months ago, Thangngo from www.noodlies.com/ and I were discussing how expensive this fruit was. It was like $5 for each fruit. Ouch!!! Today I grabbed mine for $3.98...wow... cheap cheap? NOT!

Seriously, you have to treat yourself at least once or twice or everyday... just try one. No money back guarantee though but it is delicious, sweet, and juicy. Hard to describe flavour but the texture is similar to kiwi fruit when ripe. This variety that I got was extremely sweet and soft. I actually thought I was getting the white ones like back in the hotel but this was a nice surprise. It's blood red!

So I was told that it is high in fibre, good source of vitamin C and reduces toxins from body...yay for me ;)

Cucur Udang aka Prawn Fritters

This is my all time favourite Malaysian dish, it is simple and easy to make and kids loved them, and so do adults apparently, during a beer session ;)

For as long as I can remember, whenever I feel sick or lack the appetite for anything else, this cucur udang always brings me to the family table, which kid doesn't like crispy prawn fritters with Maggi Chilli sauce? 

I am not exactly sure what my mum puts in them... magic, I think ;) but prawn fritters makes me happy!!

So tonite I am going to reconstruct from memory the taste of her prawn fritters....Lord help me... I am hopeless with measurement..everything is pretty much a guess...LOL

Ingredients

• A handful of finely chopped up prawn meat, devined, depending on how many you are feeding ;)
• Some eggs
• Some cornflour
• salt and pepper to taste
• a little water
• finely chopped chillies
• herbs, I used finely chopped coriander...for taste and colour ;)
• a teaspoons of curry powder
• Mum uses scallions aka spring onions, if you haven't got these, use shallots, they smell nicer.

Mix them all up into a semi thick batter, know what I mean, not like a runny glob? ... Then you use a tablespoon to scoop them up, (patty size) into the hot frying oil in the wok. Fry till it's golden brown. Watch the heat, don't let the onions in the patties burn. Served with sweet chilli sauce or home made chilli sauce, it's all good! Pass the beers please!

Chicken Satay Puff

Inspired by all the foodie bloggers that have previously make and can fold the perfect chicken curry puff pastry, I've decided to take on this challenge.... NOT!!

Hahahaha.. okay..give a gal a break..... I was craving curry puff.....them ones with flaky pastry, do you think I could ever make one? No way.. and why not? Because I totally sucked at folding curry puff or wontons and whatever else that need folding with the fingers!!! These things, just do not want to stay in the pastry for me... they all fall out eventually and it always looks like ground zero of a disaster area in my kitchen. This is why I buy them ready to eat or I take shortcuts.

I have also modified this recipe a bit. I marinated the diced chicken bits in satay seasoning prior to cooking, this way I still get that spicy asian flavour without the curry sloppy mess..

I confessed that I am still not very confident at folding pastries and so I have invested in a little gadget that I call "The Folder" LOL... you'll understand when you see the photos below. It's my cheating way ;)

Anyway, this thing is fabulous and my puff tasted delicious. I've eaten four already as I type this up. Damn... it's spicy hot!

Please follow the recipe from Bee at http://rasamalaysia.com/recipe-curry-puff/
Please remember that I used satay seasoning, chillies and not curry powder and I also used mixed frozen veges with potatoes for my ingredients.