Malaysian Curry Powder Food

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY

Steps:

• To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
• Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
• Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
• Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
• To serve, scatter the coriander leaves over the curry and serve with rice and roti.

MALAYSIAN VEGETABLE CURRY

Steps:

• Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste
• In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste
• In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins
• Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn!
• Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt
• Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins
• Add each vegetable in order - those that take longer to cook are added first
• Simmer until just tender, or to your liking of crispness, remove from heat promptly
• Serve hot with bread, Roti or steamed rice.

CURRY LAKSA (CURRY MEE)

Steps:

• Blend all spice paste ingredients with ¼ cup (60ml) water until smooth. Pour mixture into a bowl. Mix with curry powder to form a thick paste.
• Heat vegetable oil in a large pot over medium heat. Stir fry spice paste until fragrant, about 5 minutes. Add chicken breasts and cook until opaque, about 3 minutes.
• Pour in 6 cups (1.4 liters) water. Add pandan leaves. Cover and bring soup to a boil. Reduce heat and allow it to simmer for 20 minutes.
• In the meantime, fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer.
• Add beehoon (dried rice vermicelli) and cook for 2 minutes. Remove with metal strainer.
• Cook fresh yellow noodles in boiling water for 2 to 3 minutes and dried yellow noodles for 3 to 5 minutes. Remove with metal strainer. Set aside.
• Remove chicken breasts from curry soup with tongs. When cool enough to handle, shred meat and discard bones.
• Lower shrimps into curry soup with a metal strainer. Allow shrimps to cook for 3 to 4 minutes until shrimps curl and turn pink. Remove and set aside.
• Pour coconut milk into soup. Add deep fried tofu and season with salt. Bring it up to a boil and allow coconut milk to heat through. Turn off heat.
• Place a portion of noodles, bean sprouts, some shredded chicken, and shrimps in a bowl. Pour curry soup over noodles and vegetables. Garnish with cucumber and mint leaves.
• Serve Immediately with fried chili paste and lime wedges.

VEGETABLE CURRY (MALAYSIAN CHINESE STYLE)

Steps:

• Cut all the ingredients in (A) into small pieces. For the lemongrass, use only the white section. For the chili, remove the seeds and the piths. For the galangal, make sure to remove the skin altogether.
• Blend until it becomes a smooth paste.
• Saute the curry paste over low heat until it turns aromatic.
• Add the remaining seasoning in (B).
• Add the coconut milk and vegetable stock to form a gravy.
• Add the carrot, cabbage, eggplant, and long bean follow this sequence. Add more stock if necessary along the way.
• It takes five to ten minutes until all the vegetables become soft.
• Once the vegetables are soft, add the tofu puffs.
• Remove from heat once the curry returns to a boil. Serve with plain rice.

AYAM GORENG

Steps:

• Make some deep cuts at the thickest part of the chicken drumsticks.
• Mix the marinade A with the chicken, especially rub it into the deep cuts.
• Marinate overnight.
• Remove the chicken from the refrigerator and wait until it returns to room temperature.
• Coat the chicken drumsticks with beaten egg and a mixture of all-purpose flour, cornstarch, and baking powder right before frying.
• Deep-fry over medium heat for six minutes undisturbed.
• After six minutes, flip the chicken over and deep fry for another six minutes. Turn them occasionally to ensure even cooking.
• Check the doneness by inserting a kitchen thermometer into the thickest part of the meat. The temperature should be at least 65°C/150°F.
• Remove the chicken and drain it on a paper towel.

MALAYSIAN FISH CURRY (KARI IKAN)

Steps:

• Mix the chilli powder, paprika, coriander powder, cumin powder and turmeric with about 1/3 cup water until smooth. Set aside.
• Using a food processor or stick blender, blend together the onion, garlic, ginger, lemongrass, shrimp paste into a smooth paste. Set aside.
• Heat the oil in a wok or large saucepan over a moderate heat until hot.Add the curry leaves and let them splutter briefly before adding the curry paste. Cook this gently for about 4-5 minutes (be careful to not have the pan too hot as you'll burn the spices).
• Add the onion paste and stir well.Stir in the cinnamon and star anise. Cook this paste gently for another 5 minutes. You should have a nice separation of oil around the paste.
• Pour in the stock, tamarind, lime leaves, galangal and lemongrass stalks and bring to a simmer. Gently simmer the sauce for 10 minutes - a gentle bubble of a simmer.
• Pour in the coconut milk and stir well.Gently slide in the fish followed by the tofu. Let this cook for 4-5 minutes until the fish is cooked through.
• Remove from the heat and carefully stir in the beans and tomatoes. Serve hot!
• I like to serve mine with jasmine rice to help soak up the plentiful sauce, but you can also serve with Malaysian roti breads - you can find those in the frozen section of most Asian supermarkets.

MALAYSIAN CURRY POWDER

Steps:

• Place all ingredients in a coffee grinder, and blend.