Skip to main content

Cooking Curry

Cyrus who sits beside me at work, frequently brings in home cooked curry for lunch and everyone around who gets a whiff of it would crowd round his desk and marvel at what a good cook he is. I am very impressed too. So impressed that I always pester him for recipe (a simple one Cyrus!) And sometimes he cooks a bit more and he would bring in for us, really sweet of him.

Maybe he got tired of my pesterings haha but he was really kind to bring in the other day for me, packets of Indian spices (which are pretty much unidentifiable to me), including two homemade glass jars of ginger-garlic paste and red chilli paste. whoa! I got a bit worried coz I know I am just gonna procrastinate coz it seems like so much work to cook a curry from scratch. And after that then he kept asking if I have tried it, to which everytime I would shake my head sheepishly. He finally managed to pester me (now his turn!) to cook the chicken curry. And I just did tonight! I scribbled down the recipe and rushed home after work to cook it.

In total he gave me 5 packets of spices in powdered form, just like this pic! He gave me turmeric power, chilli powder, coriander powder, cumin powder, and another umm unidentifiable powder..

I am so happy it turned out... not bad! haha edible!

I really want to include a proper recipe here, but here is literally what he told me:

1) Marinade some chicken pieces approx 400g with ginger garlic and chilli paste. Put a teaspoon full of turmeric and chilli powder each, add black pepper and salt to taste. (It was very dry so I added some olive oil too.) Allow it to marinade while you prepare the rest of the ingredients.

2) Take 2 medium sized onions and chop them up in small pieces. Take 2 similar sized tomatoes and chop them up as well.

3) Oil your pan and add in onion. Fry them till they turn brown. Adding salt makes it cook faster. Add in tomatoes, and the rest of the spices of 1 teaspoon each.

4) Add the marinated chicken in the pan and pan fry them for a while on high heat for a few minutes.

5) Add in a little water (I added in some baby potatoes at this stage too) and allow it to simmer for about 20min under low heat.

Serve hot with rice; colours here are a bit distorted coz I was trying to be arty haha

I was so excited and sent him this pic on the iphone... his reply was "wow looks like a Chinese dish". 0_0 hahaha I know he is joking. Now it's my turn to bring him lunch tomorrow. To thank my shifu :) at least now I know his precious spices won't go to waste in my hands.
Labels:

Comments

Post a Comment

Popular posts from this blog

Murder Mystery Dinner Party

Two Saturdays ago we were invited to the Kim's for a themed dinner, specifically a Murder Mystery dinner party.  What is that, you might ask.  It was our first time attending such a dinner too, and so how it works is: a group of people attend a dinner party.  Each is assigned a role and will be given a script to read that night.  The aim of the party is to identify a murderer in the midst of us by the end of the night.  The hosts would work off a dinner game set (they got it off Amazon) and it comes with proper invites, setting/ scene, table name cards, scripts and even a suggested menu.  Clearly RX is an Agatha Christie fan. Two weeks beforehand, we received our invites in the postbox, telling us what roles we each have been assigned and the suggested attire (and props if necessary).  Interesting yes? The dinner was to start at 7pm and we were to have 8 people that night.  It's all very mysterious… Our invitation cards assigned K the...
Post a Comment
I wanna read more!

Cooking mee pok dry | bak chor and fishball noodles

When I touched down at Changi airport a few weeks ago, I was very hungry and K suggested grabbing a quick bite at the food court.  I immediately went for the queue at the bak chor (minced pork) noodles stall.  This one dish is very local and we simply can't find it here.  London's Chinatown has a few Malaysian restaurants with fried kway teow, chicken rice, laksa, etc but there is no authentic fishball noodles or minced pork noodles. When my friend Corinne shared this link last week, I was intrigued and I didn't know K was too.  He suggested going to the Asian supermarket on Sunday to get the necessary ingredients.  We found Dodo fishballs from Singapore here - what a win!  Unfortunately the mee pok (yellow, flat noodles) is of a darker shade here and tastes slightly different (maybe a different type of wheat?).  We found fishcakes too. http://delishar.com/2015/12/fishball-noodles-mee-pok-tah.html This is a healthier version of the hawker center'...
Post a Comment
I wanna read more!

Memories made at Danson Park

I can't believe I still have readers to this dormant blog!  Thank you for coming back again :) In case you didn't know, our little family of four actually flew back to the UK together for the first time last November.  For me, I've been back twice with Izzy, and poor Gabriel kept asking when could he go back to London.  Finally K said we should take the trip together and also drive around northern France, our fav area to visit.  Well fav, in that it is very easy to get to from the UK and we have really grown to like the more rural parts of Brittany. I grabbed the chance to contact Joanne, who took some photos of the kids previously.  In fact I think she has seen my kids grow up, from taking Christmas photos to family photos. We were pressed for time and I had to do some convincing for K to agree to do this shoot... looking at the photos, glad i insisted on doing it.  More to document kids growing up well.. and us growing old  I plan to blog more about ...
2 comments
I wanna read more!