Chicken Curry Devil (Extra Hot)

The recipe from the cookbook is a dry version, but i turn it into a wet version by adding a few more ingredients.

Unfolding of the recipe

(The Dry Version)

Ingredients
(A)
1 tsp salt
1 tsp msg
1 tsp pepper

(B) ground to a fine paste
115g shallots or onions
4 cloves garlic
55g ginger, sliced
1 stalk lemon grass, sliced
10 fresh red chillies
8 dried chillies, soaked in warm water

(C)
1 1/2 tsps powdered mustard or 1 tbsp prepared mustard
3 tbsp sugar
1 tsp salt
1 tsp msg
2 tbsps vinegar

1.4 kg chicken, cut into pieces or winglets and drumlettes
285 g grated coconut (1 canned of coconut milk)
115 ml oil

Method
1. Season chicken with A.

2. Squeeze coconut in small handfuls through a piece of muslin for No. 1 milk, to obtain approx. 140ml. Add 225ml water to the coconut. Squeeze for No. 2 milk and set aside in another bowl. (skip this if you are using canned coconut milk)

3. Grind B (or use an electric blender) to a fine paste.

4. Heat oil in wok and fry paste over moderate heat till oil bubbles through and paste is fragant, adding a few tablespoons of No. 2 milk, stir till gravy starts to boil, add the chicken and cook over moderate heat for 10mins.

5. Add No. 1 milk, stir well, reduce heat to low, cover pan and simmer for 15-20mins or till chicken is tender.

Note: the above is the dry version, if you desire a wet version, follow the below

Here is it

(The Wet Version)

Add
1 litre of water
1 litre of milk or coconut milk
1 tsp od coriander powder
plus 10 cloves garlics, ground or blend till fine
4 tbsps curry powder
4 tbsps chilli powder (for extra hotness, reduce or increase to your liking)
1 tsp salt
1 tsp oyster sauce
2 tbsps soya sauce
somemore lime juice, cumin and turmeric powder to taste.

*Walla*

Serve with bread or rice. Yum!

Satay

Barbecued chicken with peanut sauce

Unfolding of the recipe

Ingredients

Meat preparation:
(A)
10 shallots
2 cloves garlic
1/4 thumb-sized piece turmeric or 1/2 tsp turmeric powder
4 stalks lemon grass, sliced
2 slices galangal

(B)
2 tbsps coriander seeds
2 tbsps cumin

(C)
1 tsp dark soya sauce (more if desired for colouring)
1 tsp salt
4 - 5 tbsps sugar
4 tbsps oil

455g chicken, chilled and cut into thin pieces

Method
1. Pound A to a smooth paste.

2. Fry B over low heat for 5mins, till fragrant. Pound to a fine powder while still hot.

3. Mix C in a bowl and add to pounded paste (Method 1).

4. Rub paste mixture into the chicken. Sprinkle the coriander and cumin powder over the chicken and mix thoroughly. Marinate chicken for 1hr. Thread seasoned meat on to satay sticks or fine metal skewers. Grill over charcoal fire or under hot grill. Baste with oil and water mixture to keep chicken moist.

Peanut Sauce:
(A)
4 shallots
2 cloves garlic
1/2 stalks lemon grass, thinly sliced
5 - 8 dried chillies, deseeded, or 1 - 2 tbsps chilli paste
1 thin slices galangal

(B)
1/2 tbsps salt
2 - 3 tbsps sugar
1 tbsp lime juice or 1 tbsp thick tamarind water

(B)
115g freshly roasted ground peanuts
55 ml oil

Method
1. Pound A to a fine paste.

2. Boil pounded peanuts with 225ml water over low heat till thick. Stir constantly for about 1/2hr. Set aside.

3. Heat oil in wok and fry pounded paste (method 1) till fragrant and oil seeps through the paste.

4. Add paste to peanut mixture. Add B. Boil sauce over a low heat for 5-7mins till sugar is dissolved, stirring constantly. Cool peanut sauce and serve separately with barbecued chicken and garnish.

Note:
If desire add coriander powder, cumin, turmeric powder to peanut sauce to enhance the taste.

Garnish:
(optional)
cucumbers, cut into slices or wedges
onions, cut into wedges

Note:
If lemon grass is not available, use 1 tsp grated lemon rind.

Variation
is equally delicious made with beef or lamb.

Winter Melon Scallop Soup

Winter melon is considered a cooling vegetable, so it is good to eat it especially when the weather is hot.

Unfolding of the recipe

Ingredients
300g spareribs
300g winter melon
850ml of boiling water
some dried scallops (desire amount)
Peppercorns and salt to taste

Method:
1. Add crushed peppercorns, scallops and spareribs to the boiling water in a pot, bring to a boil and let simmer for 40 minutes.

2. Add in winter melon and cooked till just done.

3. Season to taste.

Shark's Fin Soup with Crabmeats

Unfolding of the recipe

Ingredients
(A)
905g small chicken, cut into four pieces 5 chicken bones
1.4 litres water
1 tsp peppercorns

or 1.4 litres of canned chicken stock

(B)
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp msg
1 tsp sherry or wine
Dash of pepper

(C)
115g steamed crab meat
115g prepared softened shark's fins (already soaked in alkaline water) (i used 115g of imitation shark's fin, is as good)

2 eggs, beaten with 2 tbsps of water

(D)
5 tbsps cornflour
55ml water

2 tbsps lard (or cooking oil, or you could simply skip this)

Method

1. Boil A. Simmer till stock is reduced by one-third (1-1 1/2hrs). Strain into saucepan. Return chicken stock to the boil.

2. Mix B in a bowl. Add to stock with C. Bring to the boil.

3. Blend D and pour gradually into the soup, stirring all the time to prevent curdling.

4. Add beaten eggs, stirring gently till they rise to the surface.

5. Lastly stir in the lard. Serve hot.

with chinese celery, black vinegar and dash of pepper.