Thursday, May 04, 2006

My hubby's special curry chicken

I don't actually like to eat curry but my husband does. He loves curry so much and if possible, everything is curried... :P
His favourite curry among all curries is curry fish head but I'm not going to write down the recipe for curry fish head here because you can find a better curry fish head recipe from other websites especially those originated from Penang, Malaysia.

On this post, I'm going to write about curry chicken recipe. This recipe is very special because my husband taught me. Oh well, I told you earlier that I don't like curry so I try my best not to cook curry, but since my husband is a curry lover, so I have no choice other than to learn at least 1 curry recipe... :D

Here is the recipe:
The ingredients:
2 potatoes peeled and sliced (don't have to be too thin) then put in a bowl and soaked in the water to prevent browning
2 carrots peeled and sliced round
6-10 pieces chicken drum stick
1 big white onion cut into cubes
1 tsp salt
2 tsp sugar
1 tsp turmeric powder
1 tsp red chilli powder (if you like your curry to be hot, put more chilli powder)
1 tbsp oyster sauce
100 ml thick coconut milk
2 tbsp cooking oil
4 cups of water to boil the chicken

  1. Boil the chicken drum sticks until they are half-way cooked, drained the chicken and keep aside the broth.
  2. Mix the coconut milk with turmeric powder, chilli powder and the oyster sauce.
  3. Put the chicken drum stick into the coconut milk mixture and mix evenly. Put aside.
  4. Heat the cooking oil in the frying pan, fry the onion until its fragrance comes out, then put the salt to taste, then pour the chicken broth and mix again.
  5. Put the chicken drum sticks with the coconut milk mixture onto the frying pan, and mix again.
  6. Put the potatoes and the carrots into the pan, mix and cook again until the potatoes dissolve a little bit and the carrots are soft.
  7. Put the sugar to taste and mix everything again. Cook for awhile until the sauce a little bit thick.
  8. Pour into a big serving dish and the curry chicken is ready to be served.

Fish with Tauge

This is another recipe for fish but this time, you have to use big fish such as siakap, big tilapia, or tenggiri (tuna).

2 tbsp cooking oil
2 tbsp chopped challots and chopped garlic
1 tsp grated ginger
1 tsp turmeric powder
1 tbsp grind red chilli
2 lime leaves
200 gr Siakap fish fillet (or any other big fish with alot of meat)
Salt, sugar and 1 tsp vinegar to taste
2 tomatoes cut into cubes
200 gr tauge (bean sprout) boiled and drained

  1. Heat the cooking oil in the frying pan. Fry the challot and garlic with ginger, turmeric, chilli and lime leaves until the nice fragrance come out.
  2. Put the fish fillet into the frying pan, seasoned with salt, sugar, and vinegar.
  3. Pour 1/4 cup of water
  4. Put the tomato cubes and mix them all until fish cooked.
  5. Put tauge (bean sprout) on the bowl then pour the fish mixture into a bowl.
  6. The fish tauge is ready to be served.

It's not difficult, right? It's simple, delicious, healthy and quick.

Wednesday, May 03, 2006

Mixed Kopyor Ice

I don't actually know how to say "Kopyor" in English. My mum told me, kopyor is made from young coconut meat from a special kind of coconut. This special coconut will not mature and the meat inside will not harden as in old (mature) coconut.

According to
THE SPECIFIC nature of `kopyor' on coconut plant is its abnormal fruit endosperm
controlled by recessive gene (Kk or kk). Based on phenotypic characteristics,
kopyor could not be differentiated from a normal coconut.

Kopyor is very delicious especially if you mix it with syrop and other fruits such as jack fruit, pineapple or avocado or the normal young coconut meat to make some dessert or some eksotic drinks. I have never found kopyor in other countries outside Indonesia.
Mixed kopyor ice is a special drink to quench your thirst during the hot summer day.
Even in Indonesia, not many places sell this classic eksotic drink because kopyor is not easy to get.
Since kopyor is not easy to find, many people try to create the kopyor immitation using jelly that has been mixed with coconut milk and coconut juice.

Here is the recipe:
2 avocado peel and cut in small cubes
200 ml rose syrop/grenadine (or you can just boil some rock sugar to make your own syrop)
100 gr jack fruits cut in small cubes
100 gr nata de coco (in some countries nata de coco is sold as canned fruit. According to Wikipedia (the free encyclopedia) Nata de coco is a chewy, translucent, jelly-like
food product produced by the bacterial fermentation of coconut water.)
Some ice cubes

For kopyor imitation:
1 packet Agar-agar (jelly) powder (the Indonesian brand Swallow Globe yellow packet is the best to make this kopyor imitation)
400 ml thick coconut milk from 1 1/2 coconut fruit
1/2 tsp salt
1 big block of ice (you can make the ice by yourself by freezing some water inside a medium size Glad zipped lock plastic bag)
900 ml coconut juice

For coconut milk sauce:
500 ml coconut milk from 1 whole coconut
1 tsp salt
2 pandan leaves
1/2 tsp vanilla powder

To make the kopyor imitation:
  1. Mix the coconut juice, coconut milk, salt, and the agar-agar (jelly) and bring to boil.
  2. In the mean time, you have to put your big block of ice into a big bowl. If you made the ice by yourself, don't forget to take it out from the plastic bag.
  3. Once the mixture is boiled, using a table spoon, scoop the mixture one by one and pour it on the ice block and let it freeze.

To make the coconut milk sauce:

  1. Mix all ingredients and bring to boil.
  2. Let it cool.

To serve:

  1. Prepare some glasses to serve the kopyor ice.
  2. Put the avocado, jack fruit, nata de coco, and the kopyor immitation.
  3. Pour some syrop, coconut milk sauce, and put some ice cubes

And now the mixed kopyor ice is ready to be served.

If you like it sweet, you can put more syrop but I don't recommend this.