Mini Kampar Chicken Curry In A Bread 咖哩面包鸡

Mini Kampar Chicken Curry In A Bread 咖哩面包鸡

Recipe source for the bread :  Frozen Wings
Recipe source for the chicken curry :  Doris Choo @ Sumptuous Flavours

A few weeks back I made Special Steamed Chicken Curry Pau, which is a modified version of the famous Kampar chicken curry bread. My youngest son, YS has been pestering me to make the baked version. I know the normal size bread ( 面包鸡 ) will be too big for the three of us at home, so I used the same concept of the special steamed chicken curry pau to bake three smaller bread. We gave one to my sister-in-law who lives a few blocks away while we polished off the remaining two bread. 

Yummy, yum! They were truly scrumptious and finger-licking good!

Ingredients for Chicken Curry ( recipe by Doris Choo @ Sumptuous Flavours )

1/2 a chicken ( about 550g )
1 large potato, peeled and cut into cubes, then deep-fried
2 1/2 tbsp curry powder
80g minced chilli
80g shallots, finely chopped
30g garlic, finely chopped
1 cup coconut milk  ( santan)
1 tsp salt
1 tsp sugar
1 tsp soya sauce
4 tbsp cooking oil 

Utensils required

3 aluminium foil cups
3 pieces of aluminium foils

Preparation 

1.  Heat wok until hot. Add in 4 tbsp cooking oil.
2.  Saute chopped garlic and shallots until fragrant. Reduce to medium flame. Add in minced chilli. Stir to mix well.  
3.  Add 2 tbsp coconut milk , followed by the curry powder. Stir evenly until red chilli oil oozes out. 
4.  Add in chicken pieces and mix well. Fry for 2 to 3 minutes. 
5.  Add in 4 Chinese rice bowls of water. Bring to a boil.
6.  Pour in the deep-fried potatoes. Stir to mix well.
7.  Allow to simmer for about 12 to 15 minutes until done.
8.  Remove and let it cool down before spooning the chicken curry into 3 aluminium foil cups.
9.  Cover the foil cups with pieces of aluminium foils.   

 

For the bread ( recipe from Lena of Frozen wings )

Ingredient A
450g bread flour
25g milk powder
15g instant yeast
60g sugar
1/2 tsp salt

Ingredient B
1 large egg, beaten mixed with 130ml cold milk + 130ml cold water

 40g butter

Method

1. Add  all ingredients A into a mixing bowl of a machine and use a fork to stir till well mixed. Using a dough hook, add in ingredients B slowly and beat roughly for about 5 minutes until it forms a moist firm ball.
2.  Add in butter and beat for around 5-10 minutes until the dough looks smooth. Remove dough into slightly floured table and knead into a big ball and let it proof for about 45 minutes.
3. After proofing, lightly knead the dough again and let rest for another 10 minutes.
4. Divide dough into three portions. Roll out the dough into three rounds with the middle thicker than the sides. ( See picture below )  Place this on top of the sealed aluminium cups. Seal the edges below the aluminium cups and place each on three different pieces of greased-proof paper. Transfer this to a baking tray and let it rise for another 40 minutes.
5. Apply egg wash (optional) and bake it in a  preheated oven at 170 C for 20 minutes.

 Let the middle portion be thicker than the surrounding edges.

Place this dough on top of the sealed aluminium cup containing the chicken curry. 

This way - It will be easier to seal the thinner edges below the aluminium cup. 

Yum! Finger-licking good!
 

I am linking this post to Little Thumbs Up

The theme for August 2014 is Flour

Hosted by  Domestic Goddess Wannabe

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Mushroom Pottage Soup

Mushroom Pottage Soup

Recipe source :  Doris Choo @ Sumptuous Flavours


My friend, Sharon was talking about her mother's potato soup. She shared with me that it can  be easily made and that homemade mushroom soup is very tasty. Sharon did not record her recipe so I had to figure out and estimate the amount of ingredients used. 

I made this for my son, YS who loves mushroom pottage soup. It  was thick and creamy. The soup was delicious. It has the aroma of  mushrooms and potatoes. However, it wasn't smooth like the famous Campbell's pottage mushroom soup.

The plus point is that there is no additives or preservatives.

Ingredients

200g fresh button mushrooms
350g potatoes ( about 3 medium-sized potatoes )
300g milk
800ml water
1/2 tsp chicken stock granules
1 tsp salt
dash of pepper
1 tbsp butter

Preparation

1.  Peel potatoes. Cut one potato into small cubes. Cut the other two potatoes into chunky pieces and place them into a blender with 500ml water.
2.  Slice 3 to 4 button mushrooms into thin slices. Roughly chop up the rest and place them into the blender with the potatoes. 
3.  Blend the button mushrooms and potatoes into puree.
4.  Pour the puree into a medium-sized pot.
5.  Add in the potato cubes and sliced button mushrooms. Add in 300ml water.
6.  Boil over medium flame until the potatoes are soft. Stir occasionally to prevent sticking to the bottom of the pot.
7.  When the potatoes have soften, add in milk, salt, butter, chicken granules and pepper.
8.  Adjust taste. Switch off  flame.
9.  Enough for 4 to 5 persons.

I am linking this post to Little Thumbs Up

The theme for July  2014 is Potato

Hosted by Jasline of Foodie Baker

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Special Steamed Chicken Curry Pau 蒸咖哩面包鸡

Special Steamed Chicken Curry Pau 蒸咖哩面包鸡

Recipe source :  Inspired by Coco Kong ( Y3K magazine )

While browsing at a bookstore I came across a recipe by Y3K magazine featuring  Coco Kong's cookbook on various "pau", including this steamed version of a pau filled with chicken curry.  As I was reading, I remembered my friends telling me about a coffee shop located in Klang which sells this speciality pau.  I have yet to visit that shop to sample their speciality, but after reading the recipe from Coco Kong, I guessed I am gamed to try it out. 

Now, here I am sharing my humble experience. Half-way through making it, I  realized that these pau are going to be huge because I needed plenty of dough to wrap up the foil cups! The end results was totally out of my expectation. I did not envisage the pau to be this big. Anyhow, I managed to make four gigantic pau, measuring more than six inches in diameter each. 

It was very satisfying when my son showed me the thumbs up!  We both agreed that they were truly finger-licking good!

A point to take note - the pau dough was enough to make four huge pau but there were plenty of chicken curry left over. So, if you are making this, do remember to reduce the amount of chicken curry or alternatively, make more pau dough to use up the chicken curry.

Double thumbs up!!

Ingredients for Chicken Curry ( recipe by Doris Choo @ Sumptuous Flavours )

1/2 a chicken ( about 550g )
3 large potatoes ( about 500g) - peeled and cut into pieces, then deep-fried
2 1/2 tbsp curry powder
80g minced chilli
80g shallots, finely chopped
30g garlic, finely chopped
1 cup coconut milk  ( santan)
1 tsp salt
1 tsp sugar
1 tsp soya sauce
4 tbsp cooking oil 

Utensils required

4 aluminium foil cups

Potatoes - deep-fry the potato pieces

Top left : minced garlic. Top right : minced shallots

Centre :  curry powder

Bottom left : santan. Bottom right : minced chilli

Preparation 

1.  Heat wok until hot. Add in 4 tbsp cooking oil.
2.  Saute chopped garlic and shallots until fragrant. Reduce to medium flame. Add in minced chilli. Stir to mix well.  
3.  Add 2 tbsp coconut milk , followed by the curry powder. Stir evenly until red chilli oil oozes out. 
4.  Add in chicken pieces and mix well. Fry for 2 to 3 minutes. 
5.  Add in 4 Chinese rice bowls of water. Bring to a boil.
6.  Pour in the deep-fried potatoes. Stir to mix well.
7.  Allow to simmer for about 12 to 15 minutes until done.
8.  Remove and let it cool down before spooning the curry chicken into 4 aluminium foil cups.

 

Ingredients For Pau Skin ( recipe is from Blue Key Pau Flour )

1 tsp instant yeast
180ml warm water
330g pau flour (sifted)
50 fine sugar
1 tsp double action baking powder
25g shortening

Method

1.  Place pau flour, baking powder, sugar and shortening into a mixer bowl. Dissolve yeast in warm water. Pour yeast into the mixture and knead until a smooth dough is form. 
2.  Cover dough with cling film and let it rest for about 30 to 40 minutes or until it has doubled its size.
3.  After proofing, divide dough into 4 portions. 
4.  Roll out one portion of dough into a large circle. Place one aluminium cup containing the curry chicken onto the dough and wrap it up and gather the edges together on top of the pau,
5.  Alternatively, wrap a piece of rolled-out dough on top of the aluminium cup and gather the edges to seal at the bottom of the cup.

Step 4 and 5 of wrapping the pau

Bottom left : the edges are sealed underneath the pau.

Bottom right : the edges are sealed on top of the pau.

 The result of method 4

 The result of method 5

 

 Chicken curry inside a steamed pau!

I am linking this to Little Thumbs Up

The theme for July  2014 is Potato

Hosted by Jasline of Foodie Baker

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

 

Hasselback Potatoes

Hasselback Potatoes

Recipes source : Adapted from The Kitchn

These Hasselback potatoes are gorgeous! Some call it accordion potatoes because the slits fanned out to look like an accordion. Whatever you call them, they are simply beautiful and scrumptious!

Do not let their elaborate looks fool you into thinking they are so difficult to make. Actually they are so easy to prepare. All you need are potatoes scrubbed clean. Cut them into thin slits but DO NOT cut through. You may need to place the potato into a wooden spoon or use a pair of chopsticks at the base when cutting the potato. This is to ensure you do not cut right through the base of the potatoes.
 

Ingredients

6 medium-sized potatoes

3 cloves garlic, sliced thinly

3 tbsp olive oil

4 tbsp butter

salt to taste

fresh ground black pepper

A dash of paprika  (optional )

Method

1.  Place the scrubbed potato into the hollow of a wooden spoon.

2.  Using a knife to cut until you reach the wooden spoon. 

3.  The hollow of the spoon prevents you from cutting right through to the bottom.

4.  This way, the slits are almost to the end while the bottom is still intact.

1.  Place them on a baking tray.

2.  Brush with olive oil.

3. Place sliced garlic between the slits. 

4.  Sprinkle with salt and herbs of your choice. 

5.  Bake in preheated oven at 200 degree C for 40 minutes.

6.  Remove from oven. Brush with butter. You may add on more herbs or spices.

7. Continue to bake for another 30 to 40 minutes until the edges are crispy. 

Simply gorgeous!

I am linking this to Little Thumbs Up

The theme for July  2014 is Potato

Hosted by Jasline of Foodie Baker

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Yemeni Chicken Soup

Yemeni Chicken Soup

Recipe source :  Queen of Sheba  ~ Yemeni Recipes


This is the first time I am cooking a dish from Yemen. As I blog around for recipes, I noticed that the foods of many  West Asian countries use plenty of spices which are very similar to our local Malaysian Indians and Malays. However, I have come across some ingredients which I am not familiar and I have no idea where to buy them. Thus I have to give them a skip even though they look very interesting.

This Yemeni chicken soup is very spicy, which is very different from the Chinese soup I used  to boil for my family.

Ingredients

1/2 onion, chopped                  (  I used 1 whole big onion ) 
1/2 green chili                           ( I used 2 red chilli padi or bird's eye chilli ) 
3 cloves garlic
1/2 tsp cumin
1/4 tsp ground pepper
3 - 4 cardamons
1/2 tsp turmeric powder
1 tsp salt                                    ( I used 1 1/4 tsp )
1/2 tsp ground coriander
2 lbs chicken with bones          ( I used 3 whole chicken drumsticks )
1/4 bunch cilantro, chopped
1 tbsp canned tomato paste    ( I used 1 fresh tomato - cut into small cubes )
2 medium potatoes, peeled and cut into halves length-wise
5 cups water

Left: potatoes- Right: cilantro

Middle top: tomato- Middle bottom: Onion

Clockwise from top : cardamons, turmeric powder, cumin, pepper, ground coriander, red chilli padi. 

Centre : garlic

Chicken drumsticks

Instructions

1.  Saute onion, garlic, and green chili in oil until garlic is browned and onion translucent. Add cumin, pepper, cardamom, turmeric, coriander, and salt. Then mix thoroughly.
2. Add chicken and cook for 5 minutes until the outsides are slightly browned. Add tomato cubes, cilantro, water, and potatoes. Cover and cook for 45 minutes to 1 hour over medium heat, adding more water if necessary. 
3. NOTE: If you prefer potatoes firm, slow-cook chicken first then add potatoes at the end and cook for about 30 minutes. ( I added the potatoes and chicken together and simmer for 25 minutes only. The meat and potatoes were already tender after 25 minutes )  
4. Garnish with cilantro and serve.

Notice that the turmeric powder gave a lovely yellowish tinge to the potatoes and chicken

I am submitting this post to Asian Food Fest : West Asia 

hosted by  Shannon of Just As Delish

ABC Soup (ABC 汤)

ABC Soup (ABC 汤)

Recipe source :  Doris Choo

ABC soup is very popular among Malaysians, especially the Chinese community. And there are so many variations in making this delicious soup. Some versions use tomatoes, while others added sweet corns to the soup. 

I like to add peppercorns to give it an extra zing. The peppercorns warmed up our tummies. Mmm, it is a very satisfying soup!

Ingredients

3 whole chicken drumsticks ( about 500g )
300g carrots
200g big onions
300g potatoes
1/2 Chinese soup spoon pepper corns ( optional )
3 litres water
1 tsp salt , or to taste

 Big onions , cut into wedges

Carrots, cut into chunky rings

 Potatoes, cut into chunks

Chicken drumsticks

Instructions

1.  Add water into a large pot.
2.  Add all the ingredients into the pot.
3.  Bring to full boil, then reduce to medium flame and continue to simmer for one to one and a half hours, depending how tender you want the chicken and vegetables to be.
4. Remove all impurities that may float to the surface of the soup.
5. Add salt to taste.

Mutton & Egg Pie 羊肉馅饼

Mutton & Egg Pie 羊肉馅饼

Recipe source :  Easy Baking by Farmcows Butter 



My son YS, kept reminding me to make this mutton and egg pie every time he opens this booklet. He loves mutton and lamb. I have been procrastinating. Well, pastry-making isn't my forte. Nevertheless, due to his insistence, I finally ventured to try out this recipe. 

The pie was tasty but it was not picture-perfect !

Anyway, this pie was baked upon YS's insistence and he happily chomped down the pie with relish. That gesture is an indication that he liked the pie, which is a big comfort to me since I was not very happy with the outcome of how the pie looked!

Ingredients For Short Crust Pastry

125g butter
60g castor sugar
1 egg
250g plain flour

Method

1.  Cream butter and sugar until light.
2.  Add in egg and flour to form dough.
3.  Roll-out two-thirds of the pastry dough to line a loaf pan. 
4.  Keep the remainder one-third of the dough to make a lid for the pie.

Ingredients For Filling

500g mutton, chopped
1 potato, boiled and mashed
1 onion, chopped
1/2 cup button mushrooms
3 hard-boiled eggs
20g chopped parsley
2 bay leaves
1 tsp all spice powder
3/4 tsp salt, or to taste
1/2 tsp black pepper

All the ingredients used for the filling. In the centre is the chopped mutton. 

Clockwise from the top :  chopped parsley, chopped onions, sliced button mushrooms, mashed potato, hard-boiled eggs with shells removed.

Instructions

1.  Mix together all the filling ingredients, season with salt and black pepper.
2.  Place about half of the filling into the loaf pan which has been lined with short crust pastry.
3.  Arrange the hard-boiled eggs in the the filling and top up the loaf pan with the remaining filling.
4.  Roll out the remainder pastry dough to make a lid and place the lid over the loaf pan. 
5.  Dampen the pastry edges and pinch the joints together to seal the edges.
6.  make small holes to allow steam to escape during baking.
7.  Brush the pie with beaten egg.
8.  Bake for 30 minutes at 200 degree C. 
9.  Then reduce to 180 degree C and place a piece of aluminium foil over the loaf pan and continue to bake for a further 45 minutes.
10.  Leave the pie to cool in the pan for 1 hour before turning it out and leave to cool completely before cutting. 

I am linking this post to Baby Sumo of Eat Your Heart Out  

This event is linked to Little Thumbs Up 

 

The event is organised by Zoe from Bake For Happy Kids  and Doreen from My Little Favourite DIY

The ingredient for the month of August is egg

Home-made Spicy Pork Burgers 咖哩汉堡包

Home-made Spicy Pork Burgers 咖哩汉堡包

Recipe source :  Adapted from Amy Beh's Culinary Conundrums ~ The Star Newspapers


We had these home-made spicy pork burgers for lunch. A nice change from our usual staple which is rice or porridge.  Add more curry powder to the seasonings if you prefer a hotter and spicier burger.


SK found these burgers "tolerable" as his food preference has always been Chinese, while YS and I gobbled up the burgers with gusto!

Ingredients 

350g minced pork
1 big potato, boiled and mashed
1 big onion, chopped
Mayonnaise ( optional )
Barbecue sauce ( optional )
Chili sauce ( optional )

Seasonings

2 heaped tsp curry powder
3/4 tsp ground black pepper
3/4 tsp salt
1/2 tsp sugar
1/3 tsp pepper

Other ingredients

6 burger buns or hot dog buns
Slices of tomatoes
Lettuce leaves, shredded

Instructions

1.  Put minced pork, mashed potato and seasonings together in a large mixing bowl. Add chopped onions and mix to combine well.
2.  Shape the mixture into round or oval burgers ( depending ) on your choice of bread  to thickness of about 1 cm.
3.  Shallow fry the burgers in a flat based saucepan until both sides are cooked.
4.  Cut burger buns into halves. Place shredded lettuce on a cut burger bun.
5.  Add a piece of pan-fried home-made pork burger on top of the shredded lettuce.
6.  Top with slices of tomatoes.
7.  Add mayonnaise, barbecue sauce or chili sauce of your choice
8.  Place the other half of the burger bun on top.

I am submitting this post to Miss B of Everybody Eats Well In Flanders

The theme for June 2013 is curry powder

This event is linked to Little Thumbs Up

The event is organised by Zoe, of Bake For happy Kids and Doreen, of My Little Favourite DIY    

Curry Leaves Lamb Chop 咖哩叶羊扒

Curry Leaves Lamb Chop 咖哩叶羊扒

 Ready to serve lamb chops with potato wedges, tomato slices and pear or Fuji apple

Ingredients

10 pieces of lamb chop
3 onions (cut into rings)
30g curry leaves
a tomato (cut into thin slices)
6 medium-sized potatoes (cut into wedges and deep-fry)
3 medium-sized pears or Fuji apples

Marinade Ingredients

6 tbsp Worcestershire sauce
3 tbsp hsao hsing wine
3 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp pepper
1 tsp salt
50g shallot (pound to pulp and squeeze out the juice)
50g ginger ( pound to pulp and squeeze out the juice) 

Mix the above ingredients thoroughly and marinate the lamb chop.

 Deep-fried potato wedges

 Curry leaves

 Lamb chops being deep-fried in a wok with onion rings and curry leaves

Instructions

 

1. Use a fork to prick the lamb chop then marinate it in the marinade for 2 hours, flipping it every 30 minutes.
2. Heat enough oil in a wok and over low fire deep-fry the lamb together with some onion rings and curry leaves. I prefer my chops well done. Cooking time is about 10 to 15 minutes.
3. Arrange on a plate.