For all you hot curry Lovers…
Kohzhi Milagu ( Pepper Chicken Curry) Recipe courtesy of my friend Mamik who provides me with authentic Indonesian Recipes….. Thank you Mamik another Cracker of a recipe but a scorcher or as my son put it he gets ring burn the next morning…….
500 gm chicken, thighs or breast cut into pieces.
1 chopped Onion.
1 cup chopped Tomatoes.
2cm cinnamon stick.
2tbsp ginger garlic paste..can use store bought, I just blitz tbsp garlic and tbsp ginger to paste.
1 tbsp ground chilli
1tbsp ground coriander.
1 tbsp ground white pepper.
1 tbsp Fennel Seeds.
1 sprig Curry leaves.
Salt to season.
Heat tbsp oil in wok and saute onion.
Add garlic and ginger paste mix well and cook 30 seconds. Add dry spices and stir to release aroma. Add chopped tomato, stir and add chicken…….N.B. if too dry add some water.
Add salt and curry leaves.
Cook on low heat until chicken cooked if using thighs then these will take slightly longer.
Serve with steamed rice and Raita.
For Raita I grate or chop finely a smalll cucumber, put in clean t/towel and squeeze out excess liquid…I was surpised how much there actually was.
Add to 8oz Natural yogurt and large handful of chopped mint and mix together. Serve chilled.
If liked can add 1/2-1 finely chopped green chilli.
Warning: This is one hot mama of a curry.
Yum Takrai (Spicy Lemongrass Salad)
15 stalks fresh lemongrass.
1⁄4 cup finely chopped ginger
2 tbsp. toasted cashews
2 tbsp. whole dried shrimp
1 1⁄2 tbsp. fish sauce
1 1⁄2 tbsp. fresh lime juice
1/2-1 1⁄2 tbsp. sugar
1 tbsp. whole dried shrimp, finely ground
4-6 red thai chiles, stemmed and thinly sliced
2 shallots, very thinly sliced lengthwise
3 raw stemmed long beans, cut into 4″ pieces for garnish.
Trim and slice lemongrass very finely. Transfer lemongrass slices to a medium bowl, separate rings with your fingers. Add ginger, cashews, shrimp, fish sauce, lime juice, sugar, ground shrimp, thai chiles, and shallots, and toss well. Garnish with long beans. Serve on Banana Leaf or Betsel Leaf as in my picture.
Serve with steamed jasmine rice.
We also serve with a tamarind sauce made by combing 3 tbsp tamarind pulp with cup water in small pan, bring to boil and simmer 5 mins.
Remove from heat and stand 15 mins you can help break tamarind down with spoon, strain through sieve extracting as much liquid as possible.
Add 2cm peeled finely chopped ginger and 2 cloves finely chopped garlic, 11/2 tbsp palm sugar,2 tsp fish sauce,1 tbsp chilli/garlic sauce and 1 tsp soy sauce to tamarind liquid. Bring to boil , simmer 5 mins.
Whisk 1 tblsp cornflour with little water whisk into sauce cook 1 min or until thickens.
Taste and adjust seasoning add more sugar if required.
Keeps in airtight container in fridge for up to one week.
I hope you enjoy these recipes the Lemon grass salad is one of my favorites.
Until next time laugh a lot and have fun 🙂