The Curvy Kitchen Goddess

Ingredients Dried Chili - 80 grams Shallots - 50 grams Ginger - 50 grams Garlic - 50 grams Dried Anchovies - 45 grams Water - 1 Cup How To Blend them all. Set aside and keep it in the fridge.

This is our must have "sambal" in the house. Mama learned it from Nenek, which I then learned it from her. It was ages ago since I last made them, and like many other thing, you need to do it frequently to maintain the quality/taste. My cousin requested this "sambal" for our small potluck gathering. Though it doesn't taste exactly like how Mama used to make them I'm glad they still like it. Today my aunt texted me, asking for the recipe. So I figured, let's just blog this and keep it for future reference, it'll be handy especially when Kak Ngah ask "what do I cook today" haha. Ready? Ingredient: chili; mixture of red and green color and Mama will have both bird's eye chili/Cili Padi and Capsicum annuum/Cili Besar) tomatoes, onion, garlic, shallots, Dried Achovies. Loads of butter, a bit of oil and salt How To: Boil everything except dried anchovies. Fry the anchovies without oil. Put aside. Mama would pound them which I ...

What you’ll need? 3 pieces of Bangladeshi  chili (this is optional, I like my curry to be super hot) 3 shallots 3 cloves of garlic 1 cm of ginger (blend them all with as little as possible of water) You’ll have them in paste consistency  2 pieces of green chili  (cut it vertically) 5 table spoons of curry powder (here’s the trick, pick the right powder, they have different powder for chicken / fish / meat / seafoods or if this is too complicated, just grab any curry powder that you can) Few table spoon of cooking oil. 6 pieces of chicken Salt to taste 1 piece of “asam keping” 1 Tomato (cut into two) Heat the cooking oil over medium high heat. Add in the paste. Then curry powder Stir from time to time Throw in the chicken, green chili and tomato Add on half cup of water Reduce the heat Add in some salt Leave it to cook probably around 15 minutes Then add in the “asam keping” If you have curry leaf you may throw them in, else i...

Oh Hey!! As promised, here’s the “other” version of curry dish. Nope, this is not the one that my sister used to cook for me, this is another version that I’ve learned recently. As Mr. Socrates used to say; great mind talks about idea . I considered myself lucky because I’m surrrounded by good friends who most of them shared the same interest; food and cooking. ;) During one of our catch up session we were talking about “bento”. I usually prep my meal over the weekend as I prefer to bring my lunch box. So we were sharing some ideas and I told my friend I wish I can cook variety of food that’s doesn’t require me to use coconut milk. Mind you, I have nothing against coconut milk. In fact, coconut milk can do wonders to most of our Malay dishes. And I don’t believe that I need to totally trash out coconut milk from my cooking list. Comprende? Si? Bien! So my friend shared her “way” of cooking this dish. Excited? More than word! Now, hop on to the next entry!

Hands up in the air if you’re a curry lover! Growing up, this dish is not something that we’ll have at home. Mum rarely cook curry, not sure why but I guess she doesn’t really fancy it. I could be wrong though. Recent years  I start to fancy this dish after my sister cooked the most scrumptious lamb curry. *Yum yum* Mind you it was super cold in Ireland (for me), we believe that anything meaty especially lamb, to an extend will keep the body warm. Was lucky enough to learn a different ways to cook this dish. So, stay put new recipe will come up soon. Which version....? Surprise!!!!

Hey lovelies! Things had been super crazy like for real! I just don’t get the chance to update anything just yet in here. Having said that, my cooking adventure hadn’t stop. :D I promise! A friend from the university nudged me and says that she did came in here and visits. I feel honored and guilty at the same time as I didn’t spare anytime to keep things updated for so long. Anyhow, I’ll do my best! Catch ya later.

Please hop on here to check out the basic of Sambal Balado. Additional ingredient you'll need will be: Petai (Cut into half - horizontally) * Squid (Cleaned & Cut) You might want to fry the Petai before you cook Sambal Balado, set them aside. With the same same cooking oil, you can cook the Sambal Balado. when they are almost set, you can add in the squid until they are cooked. Notes: * the reason why we cut Petai horizontally is because it'll be easy for you to peel them  Happy Cooking! Yours Curvy Kitchen Goddess, Amy H.