It has been yonkers since I wrote. I have been feeling the itch to write and share again..but my days of pouring out my sob story is over. I have moved on from that stage which I never thought I would, and now resort to writing in my pink book _ which I am sure my kids have peeked into, hence they would know that this old woman do have her crushes...though they misinterpret some and say i am an absolute cougar growwwlll. Anyways, enough of that, I intend to 'immortalise' my recipe, which I too often misplace and I figure, why not share those recipes that has helped me through those days when I have too little to scrape through, and hence created one dish meals for my 'crew'. I can't say it is 100% mine- now that is plagiarism, I learnt this from a dear friend of mine, Noorazizah Burhan who is a wonderful mom, a sharp business woman and a great friend.
1/2 chicken - cut into parts
4 cloves of garlic - pounded
3/4 tablespoon salt
1 teaspoon sugar
I tablespoon tumeric powder
Just mix it all up and slather the above onto your chicken pieces
1/2 Onion - I prefer the purplish range
2 cloves garlic - crushed and minced
1/2 tomato - sliced, not too thinly
2 red chillies, cut slanting into 3
2 green chillies, cut slanting into 3
1 pandan leaf knotted,
a few curry leaves, the more the merrier
1 1/2 tablespoon fish curry powder
a dash of sweet soy sauce - i prefer cap kipas udang yumm
Deep fry the marinated chicken until golden brown in a wok, preferably, and remove.
Remove some of the frying oil, leaving only approximately a cup or so.
Reheat and saute the saute ingredients until fragrant and the onions are somewhat transparent
Sprinkle the curry powder in the hot oil and mix thoroughly - the joy is in the cling clanging of the spatula and the wok :)
put in your dash of soy sauce, perhaps about 2 tablespoons. Mix well and throw in the chicken.
Mix mix mix.
Turn off fire and serve with hot white rice!!!