Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Friday, 17 May 2013

Omurice and Pork Cutlet With Japanese Curry

Curry (カレー) is one of the most popular dishes in Japan and it is often make into Curry Rice (カレーライス), Curry Udon (thick noodles) and Curry Bun. The ingredients used for Japanese curry are vegetables like onions, carrots, potatoes and meat such as beef, pork, and chicken. Sometime you could also find Katsu-karē / Tonkatsu (カツカレー) which is a breaded deep-fried pork cutlet served with curry sauce too.

For this recipe I have combined 3 of our family favourite such as Omelette Rice, Japanese Curry and Deep-fried Pork Cutlet into one dish and we just simply love this dish even though we are having it second time for this week.


OMURICE AND PORK CUTLET WITH JAPANESE CURRY


Although we have a mad rushing week but finally the mid-year school examination has ended (on Thursday) and now we can start counting down for June school holidays. And also since I could not help my kid to sit for the exam, all I can do as a mum is to prepare his favourite food to shower my love and encouragement to him during this stressful week.

I know there are many mothers out there sharing the same thoughts as me during this stressful exam month but I believe we would get it through and enjoy the sweet moments with our kid(s) no matter how good or bad they scored for the exam.  After all family support and love are also one of the greatest secret to score well too. 


(Serves: 2-3 | Preparation: 10 minutes | Cooking: 25 - 30 minutes)

Ingredients:
  • 2 Servings Of Cooked Rice
  • 2 Pieces of Butterfly Pork Cutlets
  • 1/2 Cup of Breadcrumbs
  • Oil For Deep-frying

  • Japanese Curry
  • 3 Medium Potato, cut into 1" cubes
  • 1 Medium Carrot, cut into 1.5 cm chunks
  • 1 Medium Onion, diced
  • 100g Of Pumpkin, cut into 1.5 cm chunks
  • Half Chicken Breast Meat (optional), cut into chunks
  • 1/2 Tablespoon of Cooking Oil
  • 700ml Boiling Water
  • 3 - 4 Cubes of Japanese Curry Sauce Mix

  • Omelette Skin
  • 2 Eggs (55g each)
  • 2 Tablespoons of Fresh Milk

Method:-

For Japanese Curry:-
1. Saute diced onion with 1/2 tablespoon of cooking oil till soft and fragrance.

2. Stir in chicken breast (lightly marinated with 1/2 teaspoon each of light soya sauce, cooking wine, cornflour and dash of ground pepper) add cook for 30 seconds before adding in carrot and potato.

3. Give the mixture a quick toss, pour in 700ml of boiling water and bring it to boil. Lower the heat and simmer the mixture for about 7 minutes, add pumpkin and continue to cook for another 5 - 7 minutes until all the vegetables are cook to your preference.

4. Remove the pot from heat. Slowly stir in 3 - 4 cubes of Japanese Curry Sauce Mix till dissolved.

Tip:
~ I would advise you to taste the curry after adding the 3rd cubes and decide whether would you still like to add in either half/whole of the 4th curry cubes to suit your preference.

~ I use 2 curry cubes each from the above sauce mix so that the curry will taste better with the sweet and hot mixture, but you could also use just 1 type instead of two.

My boy loves this type of deep-fried pork cutlets which could be purchased from any of those Hainanese Scissor Cut Mixed Vegetables Rice Stalls in Singapore which cost around S$1.00 - S$2.00 each depending on it's size. For this quick recipe, I marinate the pork cutlet with egg and cornflour together with other seasonings and coat with a layer of dried bread crumbs before deep-frying it till golden brown.

You can find the recipe on how to make this deep-fried pork cutlet as well as how to use it to create dishes such as Hainanese Pork Chop Rice and Pork Katsudon at this post here.

For Omelette Skin:-
1. Lightly beat 1 egg with 1 tablespoon of milk till combined. Pour mixture into preheated grease pan and tilt the pan to coat the base. Cook until eggs are almost set but still a little runny in the middle (refer to the photo label no. 4 above).

2. Remove the pan from heat spoon about 1 serving of cooked rice (1/2 cup) on the omelette (refer to the photo label no. 5 above). With a spatula, flip one side of the egg omelette over the rice mixture

3. Slide the wrapped omelette rice to the edge of the pan and flip the pan against the plate for the omelette to land upside down on the plate.

4. Shape the omelette rice using kitchen paper towel and repeat steps with remaining portion of the rice and egg.

Depending on your preference, you could served the curry together with the omurice rice and pork cutlets or serve them in separate plates. For me, I love everything to be on the same plate and with decent amount of curry sauce to go with it. What about you?


Other than Omelette rice, you could also served the Japanese Curry with some cooked spaghetti or penne for quick meal idea. And if you have any interesting ways of pairing Japanese Curry, please do share with us by leaving your comments/suggestions in this post. Thanks.

Lastly, have a great weekend and hope you enjoy making this quick and easy Omurice with Japanese Curry for your family and loved ones too.


Wednesday, 7 December 2011

CoCoICHIBANYA Curry House @ 313 Somerset

Located at the Basement of  313@Somerset which is just opposite Cold Storage entrance there is this Japanese curry rice restaurant known as CoCoICHIBANYA Curry House. With over 30 years of experience and more than 1,250 outlets in countries such as Japan, Korea, USA, China, Hong Kong, Taiwan and Thailand I am sure it will spice up some sparks in our local food trend.

Last week while doing some Christmas shopping around Orchard area, we decided to drop by CoCoICHIBANYA Curry House to have our lunch since I have heard some good reviews on their curry rice.

With 2 Adults and a kid we decided to order two rice dishes plus a mini salad to share among ourselves. Here we have Pork Cutlet Curry With Cheese as mum prefer pork rather than chicken or seafood.

And one good point in CoCoICHIBANYA Curry House, customers get to style their own dish(s) according to individual preference. To begin:-

Step 1: Select the Curry (Main Rice Dish)

Step 2: Select the Quantity of Rice
  • 150g (- S$1.00 off)
  • 250g (Standard serving)
  • 350g ( + S$1.50)
  • 450g (+ S$3.00)
  • 550g (+ S$4.50) 

Step 3: Spice Adjustment
  • Mild (For Children)
  • Level 0 (Standard)
  • Level 1 (Medium Hot)
  • Level 2 (Hot)
  • Level 3 (Extra Hot)
  • Level 4 (Super Hot)
  • Level 5 (Crazy Hot)

Step 4: Select Toppings
Tuna, Corn, Boiled Egg (+ S$1.00)
Cheese, Eggplant, Kimchee, Bacon, Spinach, Tomato, Clam (+ S$2.00)

Since my boy is having parts of his share from this Pork Cutlet Curry With Cheese, we decide to get the "Mild" Curry which is a non-spicy vegetable curry together with a boiled-egg as extra toppings. Although we order the standard(250g) portion but the serving size was just nice even for two sharing.

Overall we find the pork cutlet a bit tough which is toward chewy side but the pipping hot curry and melted cheese makes a perfect pair for this dish. And we also love the crispy crumbed crust which makes the other half of the cutlet.

Price: S$14.00 for standard serving

Before I ordered this, I have read a few good reviews on this "MUST TRY" Creamed Mushroom Omelette Curry. With the fragrant long grains rice wrapped in the soft and perfectly cooked omelette sitting in the pool of pipping hot Curry Sauce(level 1), I am sure no one could resists the temptation of this dish.

For your information these Japanese Curry is sort of peppery hot compared to our local sweating hot curry, and most importantly these curry do not contain any coconut milk.

Price: S$13.00 for standard serving

To go with the meal, we also order a Mini Salad (S$2.00) which comes with some salad greens, sweet corns and cherry tomato together with some thousand island sauce.

So if you want to try some decent Japanese Curry with and custom your preference on your own dish, perhaps you would like to drop by CoCoICHIBANYA Curry House and pick up your choice. Average spending per person including bervage would be around S$20.00.

CoCo ICHIBANYA
313 Orchard Road
#B3-25/27 313 @ Somerset
Telephone: +65 6636 7280

Opening Hours:
10am – 10pm (Mon–Fri), 10am – 11pm (Sat–Sun and PH)

Wednesday, 5 October 2011

{Guest Post} Gulai Cancang (Beef Curry) by Lia, Bentolicious

Today I have invited Lia from  Bentolicious whom is a very talented mummy of 2. She has never failed to excite her readers with her beautiful and creative bento(s)(read more HERE) which reflects her love and passion for her kids. Each time whenever I visit her blog I will be amazed with her ideas and skills in assembling those gorgeous bento.


I get to know Lia since a few years back while leaving comments in some of our favourite bento sites. And recently Lia has started "Bloglicious" where she shared her homecook dishes, bakes as well as some food reviews. For this Guest Post, I am so happy that Lia is here to share with us one of her Indonesia curry dish known as "Gulai Cancang". Without delay, let's take a look at this delicious dish and it's recipe.



GULAI CANCANG



I am a reader of Cuisine Paradise for quite sometimes now. I always admire Ellena’s cooking and baking skills, showed on her delicious blog. She is one of the passionate foodie bloggers from Singapore. She also prepares bento for her son, perhaps that the reason we knew each other in the blogging world. Last week, she asked me whether I could make a guest post for her blog. I was excited and nervous at the same time. After reviewing some choices about Indonesian foods that I wanted to post, I chose ‘Gulai Cancang’ or Beef Curry from West Sumatra. I believe that some of you from the South East Asia region, especially from Singapore and Malaysia are familiar with Padangnese foods. Indonesia is very rich with its culinary heritage, each region has its different culinary that sometimes I don’t know or never taste it before.

Padangnese foods are one of my favorite because they are so tasty that surely will make you eat more than 1 portion of rice. Gulai Cancang usually uses beef or lamb. But since I don’t eat lamb, I choose beef to cook this curry.

Ingredients:-
1kg Beef Brisket
1.5 Litres – 2 Litres water
400ml Thick Coconut Milk / 150ml Coconut Cream
2 Star Anise
1 Teaspoon White Peppercorn
1 Tablespoon Curry Powder
2 Asam Kandis
2 Stalks Lemongrass, bruised
4 Indonesian Bay Leaves
3 Kaffir Lime Leaves
1 Turmeric Leave, knotted
2 Teaspoon Salt or to taste
3 Tablespoons Cooking Oil

Spices Paste:
75 gr Shallot
40 gr Garlic
40 gr Ginger
40 gr Galangal
120 gr Big Red Chilli

Directions:-
1. Boil the water in a pot and cook the beef brisket until tender. I use electric press cooker to speed up the process.

2. Meanwhile, grind shallot, garlic, ginger, galangal and chilli to fine paste with mortar & pestle or electric blender.

3. When the meat is already tender, remove it from the pot, but leave the beef stock inside the pot.

4. Diced the beef brisket about 2 x 2cm.

5. Heat cooking oil in a large pan.

6. Stir fry the spices paste, star anise, white peppercorn, curry powder, asam kandis, lemongrass, Indonesian bay leave, kaffir lime leave, and turmeric leave until aromatic over medium heat.

7. Add 1.5L beef stock. Add salt.

8. Stir well together for few minutes.

9. Add the diced beef brisket. Add coconut milk / coconut cream, keep stiring.

10. Cook until the liquid become slightly thicken. Serve it warm with rice.

~~~~~~~~~~~

Once again, thanks Lia for this wonderful Guest Post and if you wish to find out more about Lia's  Bento creations/tips or her homecooked dishes. Do head over to her blog at Bentolicious. (p/s: photos and recipe shown here all copyright and credited to Bentolicious)


Sunday, 21 August 2011

{Cook And Share A Pot Of Curry} Indian Fish Curry plus Prepacked Spice Paste Giveaway

About two weeks ago, I received a facebook invitation through friends regarding about this "Cook And Share A Pot Of Curry" event which request participants to cook and share a pot of curry on Sunday, 21 August 2011(from 11:00am - 11:30pm), in Singapore or anywhere of the world in order to share/introduce this wonderful cuisine together with your family or neighbours from another culture.

And sad to say, this event is also a silent protest over a recent "Curry And Neighbours" disputes which hits media headlines and upset many Singaporean. It all happens between what a Singaporean Indian family had to put up with, due to a request from their neighbour, who has just recently moved in from China. (You can read more about the disputes from TODAYonline HERE)

Monday, 20 December 2010

Christmas Potluck Dishes

Festive seasons are always full of parties and gatherings. With Christmas just a few days around the corner I am sure most of you are busying with the festive feast preparation too. As usual every year our church cell group would organize Christmas potluck party a week before Christmas where each family would bring along some food/goodies to share with each other during the gathering.

This year with my NEW Tupperware Tapau set we could easily prepared and brings the food without being afraid that the gravy from the food might leak out half way through the journey or having trouble to pack food in multi sizes containers. Below are some of the food we prepared and packed for our last week Christmas potluck gathering using my Eco-friendly Tapau containers.

Using one of the 1-Litre size Crystalwave Dish to pack some homemade pizza , gingerbread man and tart as finger food.

For starter we packed some freshly prepared salad using red and green coral lettuce, rocket leaves, mixed dried fruits and etc with some Italian dressing in another similar Crystalwave Dish.

As for the big Crystalware bowl mum used it to pack some curry chicken to go with the freshly baked baguette which most of us love to use it for dipping the curry gravy (in order to prevent the bread from contact with the curry gravy you can place a layer of aluminum foil/baking baker on the holder before placing the bread).

Before reheating the curry chicken in the microwave, open the cover and remove the noodle holder with bread then secure the cover back on the Crystalwave bowl leaving only the vent cap open. Reheat the curry chicken for about 2  - 3 minutes high (depending on the microwave voltage) and serve warm with bread.

These collage photos shows the ingredients and steps on preparing the chicken curry.

Ingredients: (serves 4)
1 Medium Size Chicken, about 1 - 1.2kg
1 Packet Hai's Instant Curry Chicken Paste
3 Medium Potato
150ml Coconut Milk
600ml Hot Water
1 Medium Tomato, optional

Method:
1. Trim, clean and chop the chicken into bite-size chunks and set aside.
2. Peel the skin of the potato, cut into cubes.
3. Preheat a medium pot and sauté the Hai’s instant curry paste on medium low heat for about 1 minute or so till fragrant.
4. Stir in the chicken pieces and potato cubes, give it a quick stir till combined.
5. Slowly pour in hot water till the chicken mixture is almost covered with water.
6. Add in tomato wedges and when the mixture comes to boil again simmer it on medium how heat for about 15 minutes or till the chicken and potato are cooked through.
7. Lower the heat, slowly stir in the coconut milk and simmer for another 5 minutes till done.
8. Serve warm with white rice or baguette.

Note:
~ If you prefer thick and creamy curry gravy, you can use 250ml coconut milk/cream with 500ml hot water as stated from the instructions from the back of the packaging.


This is the new packing of Hai's Instant Curry Chicken Paste that I have used for this recipe.

If you have read through the 2 previous Tupperware posts (refer to links below) that I have shared I am sure you would agreed with me that this Tupperware set is indeed a great gift for Christmas season. You could use it not only as a TaPau container but as well as for packing homecook food or snacks too. I believed there are still many ways of using this wonder products which some of you are practicing so do share with us your valuable tips if you do own a set.

Related Tupperware Tapau Set Links
1. Go Green with Tupperware TaPau Set
2. Comfort Food At Ease


This Tupperware Tapau Set retails at S$49.00 which comes with  2 Crystalwave Dishes in 1-Litre capacity,  1 Crystalwave Bowl in 2-Litres capacity, 1 Noodle Holder and a Grip-n-Go Cariolier. And if you are interested to know more about this product do take look at their website here ”http://www.tupperware.com.sg/” or contact any one of the nearest Tupperware outlets shown below:






Note:-
This post is sponsored by Tupperware Singapore but the opinions expressed are 100% mine. No photos or text may be reproduced without seeking prior permission.

Tuesday, 16 November 2010

Thai Green Curry Chicken

Our family prefers Thai Green Curry compared to its Red. Even though sometime Green Curries might tends to be as hot as red curries but it has that hint of sweetness that is not usually associated with red curries. And by adding some fresh Thai basil and kaffir lime leaves together with extra dose of coconut milk it actually lifts up the aroma and taste of this dish.

There are basically three common types of bail leaves used in the Thai cuisines which are “Thai Holy Basil”, “Thai Lemon Basil” and “Thai Basil”. It is rather difficult to get hold of Thai holy basil in Singapore compared to the Lemon and Sweet Basil which we could get it from some vegetables stalls in the wet markets or supermarkets. The one shown in the photo above is the “Thai Basil” which is sweet with an unusual basil flavor that commonly use not only in Thai but Vietnamese cuisines as well.

It has deep green leaves which is smaller and not round like the Western sweet basil. You can also find reddish purple flower buds on top of it with some white flowers too. Both the leaves and flowers provide sweet fragrance together with a mixture of a distinctly basil scent of anise which is great for meat and salad dishes.

There are the ingredients and steps to prepare the Thai Green Curry Chicken:-

Ingredients: (Serves 2 - 3)
1 Packet of Dancing Chef Green Curry Paste
1 Skinless Chicken Breast Fillet, 250g
200ml Coconut Milk
100ml Water
3 Small Eggplant, cut into halves
10 Cherry Tomato
1 Big Chilli, cut into thick slices
3 Kaffir Lim Leaves
Some Thai Basil Leaves and Flower, optional

Method:
1. Rinse, trim and cut the chicken breast fillet into thick strips and set aside.
2. Heat a pot or wok with 1 tablespoon of oil, add in the thai green curry paste and saute for a few second before dropping in the chicken breast strips and give it a quick stir.
3. Cooked the chicken for about 30 seconds before adding in the Chilli, Eggplants, Kaffir Lime leaves, Basil leaves and its Flowers.
4. Give the chicken mixture a quick toss then pour in the coconut milk and water mixture, simmer it over medium heat.
5. When the mixture comes to boil again add in the cherry tomato, lower the heat and simmer for another 10 - 15 minutes till the chicken is cooked.
6. Remove from heat, garnish with extra basil leaves and serve with steam white rice.


Dancing Chef Green Curry Paste is a typical Thai dish made with fresh green chilies and blend of herbs and spices. This easy-to-use paste can be used to make delicious delicate green curry with any kind of meat or seafood together with some vegetables such as tomato or eggplant. I believe you could easily grab a pack of this in local supermarkets or provision stores near your area.

Sometime I find that with all these handy quick fix spice paste that are available in the supermarkets it actually helps to make our daily meals much hazels free with the preparations of grinding and blending those spices and etc. With the ready-made spices I could whip up a pot of homemade Thai Green Curry in just less than 30 minutes and everyone would get to enjoy it for dinner after a hectic day at work. If you prefer, you could also use this paste with some potato cubes and chicken cubes to make Thai green curry puff or pies too.


Monday, 1 November 2010

Thai Red Duck Curry

This Thai Red Duck Curry is one of my favourite curry dishes during my 2.5 years in Brisbane. I remembered we used to drive at least 3 hours once a month to and from our home to Chinatown in order to get roast duck to make this dish. And I must admit that duck meat definitely goes well with something sweet and sour like plums sauce so in this case this dish blends well with lychees and pineapples as one of the ingredients.

Red Curry (Kaang Daeng) is one of the most popular Thai Curries. It consists delicate mixture of herbs and spices when enriched with coconut cream, makes this dish a favourite among Thai food lovers. This paste can be used to cook together with either chicken, beef or duck with a little addition of pineapple or lychees for a more fruity flavour.

These are some of the ingredients used and steps on preparing this Thai Red Duck Curry.

Ingredients: (Serves 2)
1/4 Roast Duck, cut into pieces
1 1/2 Tablespoons Asian Home Gourmet Thai Red Curry spice paste
1 Tablespoon Cooking Oil
10 Cherry Tomato
1 Lemongrass, cut into halves and light bruise
100g of Fresh/Canned Pineapple Cubes
10 pieces of Fresh/Canned Lychee
200ml Coconut Milk + 100ml Water
1/2 Tablespoon of Lime Juice

Method:
1.Heat oil in non-stick saucepan on medium low heat, add lemongrass and spice paste and saute for about 30 second till fragrant.
2. Next add in the coconut milk mixture together with the cherry tomato, pineapple and lychee.
3. When the mixture comes to boil, add in the roast duck and let it simmer for another 5 minutes.
4. Season with lime juice and divide among serving bowls and garnish with extra slices of lime and cut chili.
5. Serve hot with rice.

Note:
~ If you can try to get hold of those Thai Big Green Lime instead of the small one that we usually see in the supermarket.
~ You can get roasted duck from wet market stalls or any roasted meat stalls at coffee shop or food centre.

This is a very appetizing dish that has a light and refreshing taste compared to our usual Singapore Curry. When you take a sip of the curry sauce you can taste the sweetness from the lychee, hint of sour from the pineapple and a refreshing scent from the lime juice. And you can either served this with steam rice or add in thick rice noodle to make it into one dish meal. For those who fancy Penang Laksa that is hot and sour I am sure this Thai Red Curry would refresh your taste buds with some hidden surprises.


Tuesday, 27 July 2010

Seah's Singapore Chicken Curry

Singapore Chicken Curry is always one of the dishes that most Singaporean craves for when they are oversea for work purpose or studies. Like myself when I was away from Singapore, I always stock up more than a dozen pack with me during my visit home so that I can easily whipped up this all time favourite during special occasions or as when we feel like having some home cook dishes.

Inside my recent gift pack from Seah’s Spices (click HERE to read more), I have found a pack of the Singapore Chicken Curry Spices that I have not tried before. And since mum is craving for some Chicken Curry, we decided to give this new spice a try.

We bought some chicken wings, potato, tomato, onion and coconut cream to cook this dish. But as you notice from the photo above, there is a pack of coconut powder that comes with the curry spices which makes it easier for those who is overseas where coconut cream/milk is not easily found. But in Singapore we do prefer to add in either fresh or ready packed coconut milk/cream to enhance the flavour of the curry.

The method used here is slight different from the method shown on the package as mum preferred to stir-fry the ingredients a while to release the aroma of the onion and spices before adding water. So here goes our modify version of the Chicken Curry:-

Ingredients: (serves 4)
1 Packet of Seah’s Singapore Chicken Curry Spices
8 Chicken Wings
3 Medium Size Potato, cut into chunks
3 Medium Size Tomato, cut into wedges
2 Medium Onion, cut into wedges
800ml Boiling Water
100ml Coconut Cream

Method:
1.Wash and trim the fat off from the chicken wings and set aside.
2. Preheat a soup pot with 1/2 tablespoon of cooking oil, add in the onion and sauté till fragrant (about 30 seconds) then add in the chicken pieces and potato then continue to stir on and off for another 30 seconds or so.
3. Next slowly add in the curry spices and stir the mixture till well combined.
4. Add in 800ml or more boiling water to cover the chicken pieces when the curry comes to boil, add in the tomato wedges and slowly simmer over low heat for about 15 – 20 minutes till the potato soften and meat is cooked through.
5. Lastly, slowly stir in the coconut cream and turn off the heat when the mixture comes to boil.
6. You can served warm with steam rice or baguette.

Note:
~ If you prefer something more spicy or that nice red chilli oil colour on your curry, you can add in 1 teaspoon of Sambal Blachan together with the spices to make it extra spicy.


Although some of the pre-mix spices cannot whipped out the authentic flavour compare to those freshly grind spices but I am sure with all these ready made spices it actually helps to shorten cooking time for working mum like me or overseas friends who missed having those wonderful local dishes.

So if you wish to try out some of these spices, do come and join us on the Giveaway event HERE whereby you can win some Seah’s spices of your choice. Posted by Picasa


Sunday, 18 October 2009

Curry Chicken With Longan & Pineapple

Since this is the Deepavali week holiday and last week I have being invited for a Curry Sampling at CURRY ON! I think maybe I can share a simple and healthy Curry Recipe with everyone here. So what come in your mind when you read the heading of the post and see the photo. LONGAN + PINEAPPLE + CURRY ? ? ? ? ? ? = NICE?

From the ingredients here, you can see that it doesn't required any coconut milk or cream. All you need to get is these simple and healthy stuff which can satisfy your taste buds on curry and also help you to watch your waistline. The main ingredient that provide the fragrance is the Kaffir Lime Leaves which makes give this dish a very refreshing taste and fragrant. I have use this leaf to cook another Chicken Dish a few years back. You can click on this link for more details.

The Longan used in this recipe is from can which contain syrup, you can easily grab a can of this Longan in syrup in any supermarket or convenient store.

You will be surprised with the taste of this dish, it is something like a cross taste between Sambal and Tom Yum Chicken. It is very easy to prepared without much hassle. All you need is to cut the chicken breast meat into cubes, marinate with instant curry paste. Furthermore you can even use canned pineapple to replace the fresh type. Overall, this is a very refreshing dish because the gravy is infuse with Kaffir Lime leave aroma and Longan. It is an very appetising dish that goes well with steam rice.Posted by Picasa

Ingredients: (serves 2)
2 Tablespoons of Thai Red Curry Paste
1 Chicken Breast Meat, cut into cubes
1 Slice of Fresh Pineapple, cut into cubes
15 Longan In Syrup
2 Tablespoons of Sryup, from the longan can
1 Tomato, cut into wedges
2 Small Red Onion, cut into wedges
1/2 Tablespoon Olive Oil
4 Small Kaffir Lime Leaves, shredded

Methods:
1. Clean and trim the fat from the chicken breast, cut it into about 2" cubes.
2. Marinate the chicken with about 1 teaspoon of Thai red chilli paste and 1/2 teaspoon of light soy sauce for about 10 minutes.
3. Heat up a small saucepan with olive oil, saute the onion till fragrant.
4. Next add in half of the tomato wedges and some shredded kaffir lime leave then continue to stir-fry for another 15 second or so.
5. Spoon in the remaining chilli paste and continue to saute until fragrance then add in the marinated chicken cubes and fry till the meat is cooked through.
6. Next add in the pineapple cubes, longan, remaining tomato wedges and give it a good stir till combined.
7. Lastly stir in 2 tablespoons of syrup juice from the longan can and bring the mixture to boil for about 10 seconds.
8. Dish up and served with some balanced broccoli and steam rice.



Note:
~ You can get those instant Thai Red Chilli Paste by "Asian Home Gourmet" in most supermarket.

You can served this as a side dish or as a individual Main Course like those in the restaurant with steam rice. This is the 2nd time I tried using Longan as a ingredient in the dish. The other dish which I used Longan is "Stir-fry Pork Fillet with Longan" which you might be interested to take a look too :)


ShareThis

Latest Kitchen Updates @ Cuisine Paradise



Click on the above photos or HERE for more kitchen pantry ideas.

Giveaways