Friday, April 22, 2016
Honey lemon chicken by Susan Quek
Honey lemon chicken Recipe:
Ingredient
2 chicken thighs -> cut to small piece
Marinate chicken thighs with:
1 tbsp light sauce
1 tsp oyster sauce
1 tsp sugar
Dash of pepper
2 chicken thighs -> cut to small piece
Marinate chicken thighs with:
1 tbsp light sauce
1 tsp oyster sauce
1 tsp sugar
Dash of pepper
3 tbsp cornflour to coat before frying
Sauce:
1 tbsp oyster sauce
1 tbsp sugar
2 tbsp lemon juice
2 tbsp honey
Half rice bowl water
1 tbsp oyster sauce
1 tbsp sugar
2 tbsp lemon juice
2 tbsp honey
Half rice bowl water
Methods:
1. Fried the chicken till brown and removed from pan.
2. On a clean pan... Boil the sauce mixture till bubble and thicken. Pour in the fried chicken piece in and give a quick stir and coat all chicken.
1. Fried the chicken till brown and removed from pan.
2. On a clean pan... Boil the sauce mixture till bubble and thicken. Pour in the fried chicken piece in and give a quick stir and coat all chicken.
Concoction health drink by Ina Tay
After some serious manual labour + intense smoking to the eyes, I finally get this lengendary concoction done!
This concoction is said to be a remedy for heart vein blockages. It assist to unblock blockage so blood can flow through smoothly. As such, it improves heart health and helps to reduce the risk of stroke and heart attack.
It is also said to lower cholestrol, improve constipation problem, reduce numbness in arms and legs, and may assist in weight loss too.
Just 5 ingredients which consists of: Ginger, garlic, lemon, apple cider vinegar and honey.
One cup of garlic juice
One cup of ginger juice
One cup of lemon juice
One cup of apple cider vinegar
Honey to neutralise the taste
Peel garlics off skin (use old garlic) and scrape off skin on ginger (old ginger) and cut into slices. Blend ginger first and squeeze out juice using cheesecloth. Then do the same for garlic.
Pour both jucies into pot and add in lemon and apple cider. Boil the liquid and let it simmer while liquid evaporate till approx half is left. (Without lid on) Once that is done, leave it to cool and add honey to taste. Store in fridge and consume 1 tbsp every morning on empty stomach.
Can be stored for about a month in fridge. Proportion of juices can be increased or decreased. Just make sure all are the same portion.
Alternatively, if u have slow juicer, use it to extract the juices to save on manual squeezing!
One cup of ginger juice
One cup of lemon juice
One cup of apple cider vinegar
Honey to neutralise the taste
Peel garlics off skin (use old garlic) and scrape off skin on ginger (old ginger) and cut into slices. Blend ginger first and squeeze out juice using cheesecloth. Then do the same for garlic.
Pour both jucies into pot and add in lemon and apple cider. Boil the liquid and let it simmer while liquid evaporate till approx half is left. (Without lid on) Once that is done, leave it to cool and add honey to taste. Store in fridge and consume 1 tbsp every morning on empty stomach.
Can be stored for about a month in fridge. Proportion of juices can be increased or decreased. Just make sure all are the same portion.
Alternatively, if u have slow juicer, use it to extract the juices to save on manual squeezing!
Sambal Teri Kacang Manis by Susan Quek
Facebook link - https://www.facebook.com/photo.php?fbid=10154220881484548&set=gm.1010819025639064&type=3&theater
Ingredients:
100 g peanuts with shell- fried with oil
200 g dried anchovies - fried with oil
10 red chilies/4 garlic cloves/6-7 shallots - blend or pound to chili paste
1 tbsp tamarind/Assam- mix with 5 tbsp water
2 tbsp gula melaka- shaved
2 tsp kecap manis
Method:
1. Use 2 tbsp oil to fry the chilli paste till fragrant and remove from pan.
2. Same pan, add the Assam water, Gula Melaka and kecap manis... Stir till Gula Melaka dissolve.
3. Add in the fried chilli paste to no.2 till boil and bubbled.
4. Off the fire and pour the fried peanut & fried ikan bilis and give a quite stir so everything is coated.
100 g peanuts with shell- fried with oil
200 g dried anchovies - fried with oil
10 red chilies/4 garlic cloves/6-7 shallots - blend or pound to chili paste
1 tbsp tamarind/Assam- mix with 5 tbsp water
2 tbsp gula melaka- shaved
2 tsp kecap manis
Method:
1. Use 2 tbsp oil to fry the chilli paste till fragrant and remove from pan.
2. Same pan, add the Assam water, Gula Melaka and kecap manis... Stir till Gula Melaka dissolve.
3. Add in the fried chilli paste to no.2 till boil and bubbled.
4. Off the fire and pour the fried peanut & fried ikan bilis and give a quite stir so everything is coated.
Condensed Milk Cheese cakes by Fion Ong
Condensed Milk Cheesecake
Preheat oven 160g
Place a tray of hot water at the lowest rack
Place an aluminium foil on the top rack
Ingredients:
(A) mixed well the following
250g Philadelphia cream cheese
200g white chocolate
4 tbsp HL milk
4 tbsp condensed milk
(B) use a mixer and beat till firm peaks
5 egg whites
1/8 tsp cream of tartar
1/8 tsp corn starch
40g sugar
(C) prepare the following in separate bowls
5 egg yolks
3 tbsp (olive/vegetable) oil
90g cake flour with 1/8tsp fine salt (sifted together)
Cheese cubes (optional) (u may cut a small bar of cream cheese into 1cmx1cm)
Steps:
Add egg yolks to (A), oil and beat till well combined
Sift the flour and salt into the mixture
Fold in (B) in 3 batches
Tap the tin to remove any bubbles
Slowly pour the batter into the cups
Place the cups in a metal bowl or container
Bake @ 160 deg for 5 mins using water bath method
Add in 1 cheese cube into 1 cup (optional)
Bake @ 160 deg for another 30 mins
To check if the cakes are ready: Use a satay stick or tooth and poke into the cakes to see if it comes off clean
Different ovens different temp
Pls monitor occasionally, either lower the temp if the cakes burnt fast, or extend the baking time to 5 more mins
Happy baking, beautiful people 💕
Preheat oven 160g
Place a tray of hot water at the lowest rack
Place an aluminium foil on the top rack
Ingredients:
(A) mixed well the following
250g Philadelphia cream cheese
200g white chocolate
4 tbsp HL milk
4 tbsp condensed milk
(B) use a mixer and beat till firm peaks
5 egg whites
1/8 tsp cream of tartar
1/8 tsp corn starch
40g sugar
(C) prepare the following in separate bowls
5 egg yolks
3 tbsp (olive/vegetable) oil
90g cake flour with 1/8tsp fine salt (sifted together)
Cheese cubes (optional) (u may cut a small bar of cream cheese into 1cmx1cm)
Steps:
Add egg yolks to (A), oil and beat till well combined
Sift the flour and salt into the mixture
Fold in (B) in 3 batches
Tap the tin to remove any bubbles
Slowly pour the batter into the cups
Place the cups in a metal bowl or container
Bake @ 160 deg for 5 mins using water bath method
Add in 1 cheese cube into 1 cup (optional)
Bake @ 160 deg for another 30 mins
To check if the cakes are ready: Use a satay stick or tooth and poke into the cakes to see if it comes off clean
Different ovens different temp
Pls monitor occasionally, either lower the temp if the cakes burnt fast, or extend the baking time to 5 more mins
Happy baking, beautiful people 💕
Monday, April 11, 2016
甘香鸡 Gan Xiang Chicken by JJ Lily Ooh
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1007028062684827/
Ingredients:
1 big chicken $12.00
1 bowl curry leaves
10 gloves each garlic, shallots and 100g dried shrimps soak to soft blend to paste.
2 to 3 chili padi
3 lemongrass
Seasoning for chicken:
1 tbs corn flour
1 tbs of Chinese wine
2 tbs of light soya sauce
1 tbs of sugar
Marinate chicken for one to two hours
Sauces:
2 tbs of curry powder
2 tbs of oyster sauce
1 tbs sugar
5-6 tbs of water
1 tbs of light soya sauce
1 tsp of dark soya sauce
Method:
Heat wok with oil, put chicken in fry till golden brown. Remove from wok and set a side, same wok, add oil, add lemongrass, chili and curry leave in fry till fragrant, add in paste and fry till golden brown. Add in sauces and chicken, mixed well and cover for 5 mins, open the cover and stir fry for 1 mins, cover and slimmer for 10-15 mins, ready to serve.
Pumpkin dumplings by Jenni Chen
Pumpkin dumpling
Recipe used Panasonic Bread Maker
Pumpkin skin dumpling
Recipe :
Skin ingredients:
-100 gr bread flour
-100 gr cake flour
-1/2 tsp salt
-2 tbsp vegetables oil
-60 ml warm water
-100 gr pumpkin pure
Recipe used Panasonic Bread Maker
Pumpkin skin dumpling
Recipe :
Skin ingredients:
-100 gr bread flour
-100 gr cake flour
-1/2 tsp salt
-2 tbsp vegetables oil
-60 ml warm water
-100 gr pumpkin pure
Filling :
-300 gr minced meat
-1 stalk scallions thinly sliced
-half of carrot grater
-half of big onion minced
-300 gr minced meat
-1 stalk scallions thinly sliced
-half of carrot grater
-half of big onion minced
Seasonings:
-2 tbsp oyster sauce
-1 tbsp soy sauce
-1 tbsp sesame oil
-1/2 tbsp chicken powder
- dash of pepper
-2 tbsp oyster sauce
-1 tbsp soy sauce
-1 tbsp sesame oil
-1/2 tbsp chicken powder
- dash of pepper
Method :
1. Use menu 11 , after beep press stop take out the dough , if dough a bit wet you can add flour and knead it a while . Cut the dough into half , shape each into long log . Wrap each log with plastic wrap . Let's it rest for 30 minutes.
2. To prepare the filling , combine all ingredients and add in seasonings , mix it till well combine.
1. Use menu 11 , after beep press stop take out the dough , if dough a bit wet you can add flour and knead it a while . Cut the dough into half , shape each into long log . Wrap each log with plastic wrap . Let's it rest for 30 minutes.
2. To prepare the filling , combine all ingredients and add in seasonings , mix it till well combine.
3.Unwrap the dough , cut the dough into small pieces. Cover the dough with damp kitchen towel to prevent from drying.
4. Dust the work top with flour , roll the each piece of dough using rolling pin into circle shape .
5. Place a spoonful of filling on the dumpling skin , fold it .
6. Steam the dumpling about 15-20 minutes
4. Dust the work top with flour , roll the each piece of dough using rolling pin into circle shape .
5. Place a spoonful of filling on the dumpling skin , fold it .
6. Steam the dumpling about 15-20 minutes
Yuzu & Lemon cheesecake (non bake) by Patricia Bakersiao
Yuzu Lemon Cheesecake
You need a 7 or 8 inch lose bottom baking tin, line the bottom only.
Biscuit base:
200g digestive biscuits
100g butter (melted)
Melt the butter and crush the biscuits, mix together and pour into the lined baking tin, press firmly and chill for 30 mins.
Ingredients:
300g cream cheese
200g whipping cream
120 g Yuzu juice (store bought)
10g gelatin + 50g water
50g + 20g icing sugar
1 tbsp lemon juice
Lemon glaze
- lemon juice (from two green lemon)
- lemon zest (from the green lemon)
- 5 tbsp water
- sugar (at least 5 tbsp or more, adjust to ur own taste)
- 3g gelatin
(combinet all except lemon zest to disolve the gelatin. once gelatin disolved, add in the zest. cool sightly b4 pour over the chilled cheesecake)
Method:
1) Purée 120g of lychees. Add in Martini liquor.
2) Dissolve the gelatine in water and soak for 5 minutes then melt into liquid, set aside. You can use microwave or double boil method.
3) Squeeze 1 tbsp of lemon juice, and add to the yuzu juice
4) Whisk the cream cheese with 50g icing sugar.
5) Whisk cream with 20g icing sugar
6) Add the gelatine to the yuzu juice and fold into the cream cheese mixture,
7) now fold the mixture into the whipped cream.
Once the mixture have been combined, pour into the baking tin with the prepared biscuit base.
Smooth out and chill over night or for at least 4 hours
when the cheesecake is set, pour the lemon glaze on it and chill again about an hr. done
You need a 7 or 8 inch lose bottom baking tin, line the bottom only.
Biscuit base:
200g digestive biscuits
100g butter (melted)
Melt the butter and crush the biscuits, mix together and pour into the lined baking tin, press firmly and chill for 30 mins.
Ingredients:
300g cream cheese
200g whipping cream
120 g Yuzu juice (store bought)
10g gelatin + 50g water
50g + 20g icing sugar
1 tbsp lemon juice
Lemon glaze
- lemon juice (from two green lemon)
- lemon zest (from the green lemon)
- 5 tbsp water
- sugar (at least 5 tbsp or more, adjust to ur own taste)
- 3g gelatin
(combinet all except lemon zest to disolve the gelatin. once gelatin disolved, add in the zest. cool sightly b4 pour over the chilled cheesecake)
Method:
1) Purée 120g of lychees. Add in Martini liquor.
2) Dissolve the gelatine in water and soak for 5 minutes then melt into liquid, set aside. You can use microwave or double boil method.
3) Squeeze 1 tbsp of lemon juice, and add to the yuzu juice
4) Whisk the cream cheese with 50g icing sugar.
5) Whisk cream with 20g icing sugar
6) Add the gelatine to the yuzu juice and fold into the cream cheese mixture,
7) now fold the mixture into the whipped cream.
Once the mixture have been combined, pour into the baking tin with the prepared biscuit base.
Smooth out and chill over night or for at least 4 hours
when the cheesecake is set, pour the lemon glaze on it and chill again about an hr. done
Churros by Sara Pang
Churros with cinnamon sugar
75g plain flour
125ml water
45g butter
1/4 tsp salt
2 tbsp sugar
1 large egg (60g) mixed with 1/2 tsp vanilla essence
4 tbsp sugar mix with 1 tsp cinnamon powder
Boil salt water butter and sugar until boil. Off fire and stir in flour immediately. Cool off for about 10mins. Add half portion egg and stir vigorously forming a wet dough. Add the remaining egg and stir until all even and form a dough. Transfer dough into piping bag fitted with a star nozzle (10-12mm). Bring about 4-5cups of oil to boil over medium fire. Pipe about 4cm dough into the oil. Fry for 5mins or until golden brown. Stir occasionally to ensure even browning. Lightly coat the churros with cinnamon sugar. And enjoy it
75g plain flour
125ml water
45g butter
1/4 tsp salt
2 tbsp sugar
1 large egg (60g) mixed with 1/2 tsp vanilla essence
4 tbsp sugar mix with 1 tsp cinnamon powder
Boil salt water butter and sugar until boil. Off fire and stir in flour immediately. Cool off for about 10mins. Add half portion egg and stir vigorously forming a wet dough. Add the remaining egg and stir until all even and form a dough. Transfer dough into piping bag fitted with a star nozzle (10-12mm). Bring about 4-5cups of oil to boil over medium fire. Pipe about 4cm dough into the oil. Fry for 5mins or until golden brown. Stir occasionally to ensure even browning. Lightly coat the churros with cinnamon sugar. And enjoy it
Lemon Chiffon Cake by Cynthia Tan
Lemon Chiffon
17cm tube pan
Egg yolk 4 (60g egg)
Grapeseed oil 50ml
Lemon juice + water = 60ml(use about half a lemon)
Grated lemon zest from half a lemon
Cake flour 70g
Egg whites 4
Caster sugar 70 to 75g (or a bit more if u prefer a sweeter cake. This cake is light & not too sweet.)
1) preheat oven at 180'c
2) add oil, lemon juice & lemon zest to egg yolks & mix using a whisk (just mix well, need not beat)
3) add sifted flour & mix
4) beat egg whites till bubbly, add sugar over 2 times and beat till stiff peak
5) add 1/3 of white to yolk & mix with a whisk
6) add remaining white over 2 times into the yolk mixture. use spatula to fold gently till no streak of white.
7) pour mixture into pan n lightly drop it on the tabletop to remove large air bubbles.
8) bake at lower rack 180'c for 25 mins.
9) invert pan after removing from the oven. Unmould when it is completely cold.
17cm tube pan
Egg yolk 4 (60g egg)
Grapeseed oil 50ml
Lemon juice + water = 60ml(use about half a lemon)
Grated lemon zest from half a lemon
Cake flour 70g
Egg whites 4
Caster sugar 70 to 75g (or a bit more if u prefer a sweeter cake. This cake is light & not too sweet.)
1) preheat oven at 180'c
2) add oil, lemon juice & lemon zest to egg yolks & mix using a whisk (just mix well, need not beat)
3) add sifted flour & mix
4) beat egg whites till bubbly, add sugar over 2 times and beat till stiff peak
5) add 1/3 of white to yolk & mix with a whisk
6) add remaining white over 2 times into the yolk mixture. use spatula to fold gently till no streak of white.
7) pour mixture into pan n lightly drop it on the tabletop to remove large air bubbles.
8) bake at lower rack 180'c for 25 mins.
9) invert pan after removing from the oven. Unmould when it is completely cold.
Thai Dry Curry Flower Crabs by Jessica Lim
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1004353696285597/
Thai Dry Curry Flower Crabs
2 Flower Crabs ( clean n cut off end legs)
4 garlic (chopped)
1/2 Onion (cut into wedges)
5 chilli Padi
1 egg
2 tbsp of curry powder
2 tbsp of oyster sauce
3 tbsp of soya sauce
4 tbsp of evaporated milk
Spring onion n Chinese celery
Heat wok with 2tbsp of oil,
Stir fry garlic n garlic till fragrant
Add crabs stir for awhile, add 3tbsp of light soya sauce n stir again n set the crab a side the wok
Add in egg n stir, when the egg is half cook stir in the crabs
Add in evaporated milk, stir n let it cook for 2mins
Add in curry powder n mix well
After that add in onion, stir n add in a little more water, 2tbsp of oyster sauce n stir till cook. Add in spring onion n Chinese celery n mix it.
Ready to serve...
U can cook it with prawns or sotong
Tuesday, April 5, 2016
Egg Tarts by Suri Aziz
Easy recipe.
120g unsalted butter cold cut small pcs
2 cups flour
1/2 cup icing sugar
Pinch of salt
2 tbsp egg yolk from 4 egg yolk reserved rest for custard.
2 cups flour
1/2 cup icing sugar
Pinch of salt
2 tbsp egg yolk from 4 egg yolk reserved rest for custard.
Mix all and chill 30min. I added 1 tbsp cold water cos the 2 tbsp egg yolk not enough to bind the dough.
Preheat oven 200C
Custard
3/4 cup hot water
5tbsp sugar
1/4 cup evaporated milk
1tbsp cornflour
Pinch of salt
Balance of egg yolk from above
3/4 cup hot water
5tbsp sugar
1/4 cup evaporated milk
1tbsp cornflour
Pinch of salt
Balance of egg yolk from above
Dissolve sugar and salt in hot water.
Add milk and cornflour than whisk in the yolk.
Add milk and cornflour than whisk in the yolk.
Press the dough into mould and pour the custard.
Bake for 30min or till the crust golden.
😊😊😊
Bake for 30min or till the crust golden.
😊😊😊
Black Pepper fried rice by Helga Soo
Ingredients
50g Black Pepper Sauce
1-1 1/2 bowl White Rice
Some crab meats (seasoned with little light soy, pepper & HWA Teow Wine & Corn flour)
1 Egg (add 1/2 tsp Knorr Seasoning & mix well)
1/2 tsp Knorr Haochi Seasoning
1 tbsp Minced Garlics 1tbsp Minced Onions
A few shredded ginger
2 tbsps chopped Spring Onions
2 tbsps Oil
Method
Heat 1/4 tbsp Oil, fry egg till cooked, set aside.
Heat 1/2 tbsp Oil, add Minced Garlics, minced onions & shredded ginger, sauté till fragrant. Add Crab Meat and stir fry till cooked, set aside.
Heat 3/4 tbsp Oil, add 1/2 tbsp minced Garlics, minced onions and sauté till fragrant. Add White Rice and fry. Add Black Pepper Sauce follows by 1/2 Knorr seasoning and mix well with the rice. Pour chopped spring onions follows by omelettes and use high heat to stir fry till dry and fragrant. Garnish with crab meats before serve.
50g Black Pepper Sauce
1-1 1/2 bowl White Rice
Some crab meats (seasoned with little light soy, pepper & HWA Teow Wine & Corn flour)
1 Egg (add 1/2 tsp Knorr Seasoning & mix well)
1/2 tsp Knorr Haochi Seasoning
1 tbsp Minced Garlics 1tbsp Minced Onions
A few shredded ginger
2 tbsps chopped Spring Onions
2 tbsps Oil
Method
Heat 1/4 tbsp Oil, fry egg till cooked, set aside.
Heat 1/2 tbsp Oil, add Minced Garlics, minced onions & shredded ginger, sauté till fragrant. Add Crab Meat and stir fry till cooked, set aside.
Heat 3/4 tbsp Oil, add 1/2 tbsp minced Garlics, minced onions and sauté till fragrant. Add White Rice and fry. Add Black Pepper Sauce follows by 1/2 Knorr seasoning and mix well with the rice. Pour chopped spring onions follows by omelettes and use high heat to stir fry till dry and fragrant. Garnish with crab meats before serve.
Old School Style Pandan Buttercream Cake by Madeline Yeo
Recipe
5 Egg yolk
1g salt
40g Sugar
80g Oil
120g Pandan juice (i use Freshmilk + Pandan Paste)
150g Cake flour
5 Egg yolk
1g salt
40g Sugar
80g Oil
120g Pandan juice (i use Freshmilk + Pandan Paste)
150g Cake flour
5 Egg whites
1/8tsp Cream of Tartar
50g Sugar
1/8tsp Cream of Tartar
50g Sugar
Buttercream :
250g Unsalted Butter (use 150g)
90g Icing sugar (use 50g)
1tsp Vanilla essense
Beat above till pale white...
250g Unsalted Butter (use 150g)
90g Icing sugar (use 50g)
1tsp Vanilla essense
Beat above till pale white...
- Chiffon Cake Method
- Line & Grease pan 10x14 & Pour batter in.
- Bake 150C - 30mins
- once out fr oven, take away the paper & let it cool down & apply Buttercream
- Line & Grease pan 10x14 & Pour batter in.
- Bake 150C - 30mins
- once out fr oven, take away the paper & let it cool down & apply Buttercream
Chicken with creamy herb sauce by Lily Chua
Recipe from Celine Dijon Chicken
Cookbook The Looney Spoons
Ingredients
2-3 pcs of skinless chicken breasts - original 4 pcs
Some cooking oil
Cookbook The Looney Spoons
Ingredients
2-3 pcs of skinless chicken breasts - original 4 pcs
Some cooking oil
Sauce
Part 1
1 cup Marigold momo juice - peach ( replaced unsweetened apple juice)
1 tbsp S&B mustard (replaced Dijon mustard)
1 tbsp lemon juice
1/2 small yellow onion minced (replaced large shallot)
1/2 tsp of dried thyme
1/4 tsp of dried rosemary
1/4 tsp black pepper
Part 1
1 cup Marigold momo juice - peach ( replaced unsweetened apple juice)
1 tbsp S&B mustard (replaced Dijon mustard)
1 tbsp lemon juice
1/2 small yellow onion minced (replaced large shallot)
1/2 tsp of dried thyme
1/4 tsp of dried rosemary
1/4 tsp black pepper
Part 2 sauce
1/4 cup light sour cream
1 tsp honey
1 tsp cornstarch
1/4 cup light sour cream
1 tsp honey
1 tsp cornstarch
Whisk all part 1 sauce together. Set aside
Slash the chicken breasts in thicker areas.
Heat about 2 tbsp oil in sauce pan
Brown the chicken on both sides
Depending on the thickness , you may need to use at least 3-4 minutes on each side. However no need to cook through as it will be simmered later.
Heat about 2 tbsp oil in sauce pan
Brown the chicken on both sides
Depending on the thickness , you may need to use at least 3-4 minutes on each side. However no need to cook through as it will be simmered later.
Add in the part 1 sauce. Reduce heat and cover. Simmer for about 5 minutes till the breasts are cooked. Remove chicken to the plates. The juice in the pan would have reduced greatly.
Mix part 2 sauce. Add into the pan.
Mix and cook till bubbly.
Spoon the sauce over the chicken.
Mix and cook till bubbly.
Spoon the sauce over the chicken.
Serve with a fresh garden salad and some bread.
Green Curry Chicken by Flora Ng
Recipe:
Ingredients:
1 Chicken Thigh and 5 chicken mid joints
2 tsp mince shallots
2 chilli padi (to your preference)
1/4 of a red capsicum
Green pea (estimate)
2 medium size potatoes
Curry leaves
1 small stalk of lemongrass (optional)
250gm of fresh coconut milk
Thai Green Curry Paste
1 Chicken Thigh and 5 chicken mid joints
2 tsp mince shallots
2 chilli padi (to your preference)
1/4 of a red capsicum
Green pea (estimate)
2 medium size potatoes
Curry leaves
1 small stalk of lemongrass (optional)
250gm of fresh coconut milk
Thai Green Curry Paste
Method:
Heat some oil n add mince shallots, fry till fragrant then add green curry paste n fry till fragrant.
Heat some oil n add mince shallots, fry till fragrant then add green curry paste n fry till fragrant.
Add in chicken, capsicum, curry leaves n lemongrass to stir fry for a few mins then add 100ml of water n once boil, add coconut milk n simmer for 10 mins.
Add in potatoes, chilli padi n green peas, continue to simmer for about 15 mins till cooked.
Ready to served....
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