recipe...

Chinese Chilli Chicken
Ingredients
Boneless chicken(1 whole) cut into small pieces
1 tablespoon tomato sauce, chili sauce, Soya sauce, vinegar and Salt to taste, 5 green chilies, 4 chopped big onions, 1 tablespoon corn flour,
2 eggs, 1 teaspoon ajinamoto,
cooking oil (refined)
Preparation Method
Wash the chicken pieces and dry them. Marinate the pieces with Soya sauce, vinegar, tomato sauce, chili sauce and enough salt. Beat the eggs and pour them on the chicken pieces. Add 1 tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2-3 hours. Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the 1/2 tablespoon of the sauces(Tomato and Chillie) and a pinch of salt. Add the ajinamoto. Stir well and serve hot.

This curry can be cooked with an entire fish head or fillet of Red Snapper or Mackarel. For the fish head, vegetables such as okra (ladies fingers), eggplant can be used to make it an all-round dish.
Preparation Time: 15 -20 min
Cooking Time: -
Servings: 3 - 4 Peranakan cuisine
Main Dish


Ingredients:

* 10 tbsp of oil
* 8 shallots (bawang merah), peeled and sliced thinly
* 2 onions, thickly sliced
* 100 g of fish curry powder
(add 12 tbsp of water into curry powder and mix into a paste)
* ½ coconut, grated
(add 450 ml water to grated coconut and squeeze for coconut milk)
* 2 tbsp of tamarind (assam)
(add 250 ml (10oz) water to assam, strain and use liquid only)
* 1 whole fish head or fillet of red snapper or mackerel fish (about 1 kg)
* 300 g of eggplant, quartered lengthwise
* 300 g of lady fingers, halved
* 3 tomatoes, quartered
* 10 red chilies, sliced lengthwise
* 10 green chilies, sliced lengthwise
* 3 tamarind slices
* 1 tsp of salt
* 1 tsp of sugar

Steps:

1. Heat a frying pan over high heat until hot.
2. Add oil and stir-fry the shallots and onions. Add the curry paste and fry till the oil seeps out.
3. Add 2 tablespoons of coconut milk and some tamarind water and fry till fragrant.
4. Lower the heat and add remaining ingredients and tamarind water. Cook for about 10 minutes with the lid partially covered. Add the remaining coconut milk and simmer for another 3 minutes. Add salt and sugar to taste and turn off heat.
5. Serve with steaming hot rice.


These delicious and convenient little deep fried flour pockets containing curry chicken will make any party or picnic come alive!
Preparation Time: 1 hr
Cooking Time: 1 hr
Servings: 6 - 10 Peranakan cuisine
Snack


Ingredients for filling:

* 1 whole chicken – steamed. After cooking it and letting it cool down, peel off the flesh into little strips and set aside.
* ¾ rice bowl of curry powder (obtained from any sundry store or spice shop)
* 4 to 5 onions, finely chopped.
* 2 cloves garlic, finely chopped.
* 1 thumb size ginger, sliced and finely chopped.
* ½ rice bowl of thick coconut milk
* 10 to 12 new potatoes, skin them first then boil till ¾ cooked. Cut into small cubes.

Ingredients for pastry:

* 900g flour
* 225g butter, cut into slices.
* ¾ tsp soda bicarbonate
* 150 to 300ml water
* Oil for frying

Steps for filling:

1. Mix curry powder into chicken strips.
2. Fry garlic, shallots, ginger seperately and put aside.
3. Heat wok until moderately hot. Add a little oil and put curry powdered chicken strips in and fry until chicken is ¾ cooked or till it absorbs the curry.
4. When dry, add coconut milk, potato cubes and fried ingredients from 2. Fry altogether thoroughly and set aside to cool.

Steps for pastry:

1. Rub in the flour, butter and soda bicarbonate with your fingers until mixture is crumbly. Slowly add water to knead into a medium-soft dough and let it rest for 5 minutes.
2. Divide the dough into 20 or so balls of equal size.
3. Place curry chicken filling in the center of the dough and fold over, sealing the edges with a little water mixed with a little corn starch.
4. Place slowly into hot oil (curry puff must submerge fully in oil) until the skin is crispy and golden brown in color.
5. Put on wire rack to drain and later on paper towel to absorb excess oil.

咖哩蔬菜面


咖哩蔬菜面（1人份）
营养分析
热量（kcal) 1297.5
蛋白质（g） 32.1
脂肪（g） 51.1
醣类（g） 177.3
纤维（g） 13.3
钙（mg） 303.3
铁（mg） 16.9
锌（mg） 2.6
维生素C（mg） 113.7

时间：10分钟
材料：
A：葱段、蒜末各少许、洋葱、 高丽菜、青花椰菜共300克
B：乌龙面500克
C调味料：油3大匙、咖哩粉1匙半、 盐适量、水2碗半、糖1大匙

做法：
1.以3大匙油爆香葱段、蒜末、 洋葱，咖哩粉入油中炒香，再 下高丽菜及青花椰菜翻炒，并 加水及适量的盐、糖加入调味。
2.续将乌龙面加入焖软，再拌炒 至汤汁成浓稠状。

【康健小秘诀】绿色蔬菜如果要保持鲜绿，可以先行川烫，等乌龙面焖软后，再加入。


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