Cape Malay Curry

This, like all Cape Malay curries, has as many interpretations as there are cooks! Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. Naturally this depends on the individual cooks, and the curry can be made much stronger by adding more chillis. 

Ingredients:

• 1 medium onions, finely chopped
• 4-5 tablespoons oil
• 11/2 tsp ground turmeric
• 11/2 tsp ground cumin
• 11/2 tsp ground coriander
• 11/2 tsp chili powder
• 2 tsp ground fennel
• 1 tsp black pepper, coarsely ground
• 15 whole cardamom pods, lightly pound to break the skin & using the seeds
• 1 tbsp garam masala
• 3/4 tsp ground cinnamon 
• 11/2 tbsp minced peeled fresh ginger
• 1 clove garlic, minced
• 1 can 400g chopped tomatoe
• 2 tsp brown sugar
• 1 tbsp lemon juice 
• 2-3 tsp salt 
• 600g-700g chicken pieces

Method:

Gather all the spices together. 

Heat oil in a pot, add the onion and ginger over fairly high heat. Stir now and then for a few minutes. Add the spices and stir. You might need to add a few tablespoon of water to avoid burning the spices. Continue stirring for about 2 minutes.

Add the can of chopped tomatoe  and stir. The heat should be high enough so everything bubbles together. Add the chicken pieces and stir to coat well, keeping heat high until everything is bubbling away. 

Turn the heat down until it just simmers, put on the lid and continue to simmer for about 20 minutes. 

Sprinkle over the garlic, sugar, lemon juice and salt.

Simmer further with lid at small angel, for about 15 minutes more.

Stir through, taste the sauce and adjust seasoning to taste. 

Serve with fragrant rice

Tee Nya Kuih

Famous Penang food can be found all over the states in Malaysia but not this Tee Nya Kuih. It can only be found in Penang 😄

This kuih is soft and bouncy felt soft. Not sticky at all and with an alkaline aroma. The syrup was the best part ! But my fav part was still the bounce, almost like eating  jelly. 

Do not eat Tee Nya Kuih on its own. It is yucky! Must be served with the syurp. Then it become heavenly.

Ingredients:

• 25g rice flour
• 25g tapioca flour
• 25g mung bean flour
• 300g water + 1/4 alkaline water
• Drop of yellow food colouring

Method:

Mix all the flours together. Add in water and alkaline water and cook in a small pot until it starts to thicken. Remove from heat.

Mix in the food colouring. 

Very lightly oil a rice bowl and put the batter in. Level the surface. 

Steam on medium heat for 20 minutes.

Leave it to cool down for 4-8 hours at room temperature before serving. 

Cut into cube with a plastic knife and serve with  palm sugar coconut cream syrup 

Palm Sugar Coconut Cream Syrup

Ingredients :

• 200g palm sugar
• Few pandan leaves
• 100ml water
• 100ml thick coconut milk
• Pinch of salt

Method:

Cook palm sugar with water and pandan leaves on medium low heat until melted. 

Let the sugar syrup continue to cook until the whole surface is very bubbly. It may takes about 5 to 7 minutes for the syrup to slowly reduce. 

Pout in coconut milk and salt, stirring all the while. 

Then bring the sauce back to a boil, and let it simmer for 1 minute.

Strain the sauce and serve with the tee nya kuih .