“Impress your guests with this quick and easy curry chicken and egg goodies during your open house or friends’ visit!”
Curry chicken is a common spicy Indian cuisine across Asia countries. Asian loves spicy food, and Singaporean is always so fascinated by this fabulous curry dish. We have our own version of curry chicken, whereby its gravy is more ‘watery’. Indeed, we like to drench the bread, especially french loaf, into curry sauce, eating the loaf with curry dipping as a meal just by its own. Having more gravy in the curry chicken dish, we can even pour the curry sauce onto a plate of fried bee hoon (rice noodles) or fried rice to complement the dryness of the fried bee hoon/ rice.read more
I like dry curry pork. So as dry curry chicken! This recipe of dry curry chicken, especially. It is because I have added curry leaves and lemon grass stalk this time. Much more frangrant with a hint of lemon grass flavour. The taste of curry is even better with the curry leaves.
Dry curry is more popular among Indian cuisine. Hence, coconut milk in this dry curry recipe is not the main ingredient. You can even forgo the coconut milk as the curry taste here is pungent and strong enough.read more
“Authentic Asian flavour cooked instantly for Homesick Foreign Landers”
Dry curry means curry without wet gravy. It is a good choice as savoury filling of bread, tortilla wrap, naan and roti prata (I love it with steamed rice though :p). I prefer dry curry as the taste is stronger and more intensive to the palate. The curry texture is not too wet on the rice, but enough to complement it.
Good to cook it if you intend to bring it out to friend’s pot-luck party, picnic or as food gift to your relatives. No hassle and no worries that the gravy will spill while travelling.read more
“Quick Clams Recipe and Delicious Clams Dish in Curry Flavour!”
Yes, I cooked clams again.
Slightly different kind of clam. The shell is thicker, rounder in shape and darker in colour. This kind of clam is more common in Singapore. This thicker shelled clam is similar to the thinner one I used in my previous post (Chili & Tomato Sauces Clams recipe here), but I find the flesh of this clam is fuller and more juicy.
In Singapore and Malaysia, we called the clam as “La La (蝲蝲)” in Chinese, but the actual name of clam in Chinese is (pronounce in mandarin as: ge li, 蛤蜊), while in Cantonese, they like to call it (pronounce in cantonese as: hin, 蜆). Whatever you call it, I love 蝲蝲! I cooked it in curry this time! Curry flavour, more robust and tasty, which goes so well with hot steamed rice! Yummy….read more
Yes, it was laksa, again. I knew I had already posted laksa in the Low-Fat Singapore Laksa recipe, but this laksa recipe was more like a review of the ‘All-in-One curry laksa paste pack’.
My mother, who loved curry laksa, recommended this laksa paste of Prima Taste brand. With good reference, I did not hesitate to pay $5.75 for a pack of laksa paste.
This laksa pack comes with coconut milk in powder form. Other than the laksa paste and coconut milk, it also includes sambal chili (chili paste), and dried coriander leaves for garnishing. This makes laksa-making process an easy one. Hassle-free, and most suitable for quick home-cooking.read more
“Assorted Curry Vegetables, one of my favourite vegetarian dishes.”
Today is vegetarian day. First day of August, happens to be also the first day of lunar month of July this year. Chinese Lunar July is being referred as “hungry ghost month”. Chinese/ Asian also called it “seventh month”.
I remembered when I was in my teens, my mummy told us (siblings) not to go out in the night of “seventh month”. She won’t allow us to outing after 7pm. My mum believed that souls will be wandering around the street during the whole month of Lunar July, especially 14th of Lunar July, which is the actual day of “Ghost Festival”. The gate of hell will be opened to release all ghosts where many Buddhists would prepare ritualistic food offerings, burning incense and joss stick along the street, for the hungry ghosts. Quiet nights may look misty and feel eerieee… I am not going into this (bawling)!read more
It’s about every food I’ve cooked with heart and loves