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Bought a little too much of fresh food this morning. I have beef, chicken and vegetables. And yes besides the seasoned mackerel steaks and the petai or stink beans that I had bought yesterday!
Final decision to cook chicken curry was my last minute choice. Without coconut cream and lemon grass (serai), I went ahead to prepare for it while waiting for ER to pick up both items from the supermarket since he was already on the way home from work :) Yes, he had to buy each item from two different places when lemon grass was not available from NTUC Fairprice supermarket.
Shown here is my improvised curry. To get a much more pungent aroma and stronger spicy taste extra whole spices were added. I love this and my family always says it is inclined to Indian flavours. Today I used some dried chillies and only two small chilli padi were added to the "ground ingredients" as my family prefers a mildly hot curry.
Turmeric is another lovely spice I use often in cooking. It is a member of the ginger family and a significant ingredient in most commercially produced curry powders. Known as “kunyit” in Malay and “huang jiang” [黃薑] in Mandarin, the fresh root is an important spice in all my curries. Beside the wonderful yellow-orange colour, the addition of fresh root gives that extra aromatic and spicy fragrance to my dishes.
Recalling, the basic curry that my sisters and I used to cook was always a buffet item when my maternal home was entertaining guests. And when my children were kids, I trained them to eat curries that I cooked with just curry powder without the extra addition of chillies.
Wood siding in wide-narrow-wide pattern and cedar shakes above. Newer mission style light fixture. Original door.
Peppersauce Cafe (4 Stars)
Peppersauce Burger with Pastrami
Read our complete review of Peppersauce Cafe
Plan #456-A and B
Read about Seattle Bungalows or get your own copy of the Jud Yoho Houseplans book.
Images (Scans) copyright © The Arts & Crafts Society, 2009
Please contact us if you would like permission to use these images.
Ingredients
2 tablespoons fresh chives, finely chopped (optional)
4–6 Deli chicken tenders (about 1 lb)
1 (24-oz) package refrigerated mashed potatoes
1 (12-oz) jar chicken gravy
1 (11-oz) can yellow and white corn, drained
aluminum foil
1 1/2 cups shredded Colby Jack cheese
Prep
Preheat oven to 400°F.
Chop chives. Cut chicken into bite-size pieces.
Steps
Spread potatoes evenly in 2-quart baking dish. Top with chicken, gravy, and then corn; cover with foil. Bake 30–35 minutes or until hot and bubbly.
Remove foil and top with cheese; bake 3–4 more minutes more or until cheese melts. Top with chives. Serve.
Plan #446-A
Read about Seattle Bungalows or get your own copy of the Jud Yoho Houseplans book.
Images (Scans) copyright © The Arts & Crafts Society, 2009
Please contact us if you would like permission to use these images.
Ирина НЕЧАЕВА
irinanechaeva.ru Корнер Big Size
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Юрий Зименко
yuriy-zimenko.arxip.com Мини-галерея в киевской квартире.
Изначально пространство...
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