After I came back from Penang, Gabriel, WT and I became healthier, no more coughing! My mum fed us daily with double boiled soup and chicken essence. This really make be believed how important it is to add a soup on the table!
Missed Penang very much, suddenly thinking of Nasi Kunyit or Turmeric Rice, the taste of the curry and coconut's fragrance. I cooked the chicken curry the easy way, using Asian Home Gourment brand Indian Chicken Curry paste and added other ingredients to suit my family taste.
The recipe for Turmeric Rice is from UnderWraps! by Debbie Teoh, she wrapped the turmeric rice together with chicken curry to form a dumplings. I prefer to have gravy for my curry, I didn't form a dumpling and boil the turmeric rice but steamed it and served the curry side-by-side with the rice. Eating the rice using hands and dipping it in the curry gravy, oh my, finally quench my craving!!
Recipe for turmeric rice adapted from UnderWraps! by Debbie Teoh with changes
500g glutinous rice
1 tbsp ground turmeric (Kunyit serbuk)
3 pieces dried sour fruit
150ml coconut milk
1 tsp white peppercorns
1 tsp salt
1. Soak washed rice in water mixed with ground turmeric and dried sour fruit slices overnight.
2. Wash and drain the soaked rice.
3. Combine coconut milk, peppercorns, salt and rice in a mixing bowl. Set aside for 1 hour for the flavours to infuse.
4. Steam (3) in the steamer for 20 mins or until the rice is cooked.
Recipe for chicken curry from Ah Tze's kitchen play
1 pack of Asian Home Gourment Indian Chicken Curry paste
chicken, cut into small pieces
3 medium potatoes, cut into cubes
1 big carrot, cut into cubes
1 lemongrass, cut to small length
1 onion, sliced
5 pieces of lime leaves, chopped
1 tsp of salt
1 tsp of indian mild turmeric powder
5 table spoons cooking oil
1. Heat Wok with oil, add in onion and lemongrass. Stir-fried for 2 mins.
2. Add carrots and potatoes, stir-fried for 5-8 mins before adding chicken.
3. Add the Asian Home Gourment Chicken Curry Paste, add the mild turmeric powder and water. Add lime leaves and salt. Bring to the boil, stirring continuously. Reduce heat and cook until chicken is done. Serve warm with Turmeric Rice.
鲸鱼，我是有黄姜饭就吃多多的，晚餐我倆加佣人就把500g 吃完啦 ：DReplyDelete
Now you are making me crave for some nasi kunyit! Have not eaten this in ages! Looks delicious! You are from Penang? Penang is a food paradise! :)ReplyDelete
Ah Tze， 我很少有机会吃到这个，要不是你都吃光了，还想跟你要一点当夜宵。才放工回来肚子很饿哪！ReplyDelete
WOW! Ah Tze, you can really cook!ReplyDelete
This looks very delicious!!!
The curry and the yellow rice look so delicious! I have eaten both, but never together, what a genius idea :D)!ReplyDelete
It has been long time not having kunyit rice. You cooked the rice very well! Delicious having with spicy curry :)ReplyDelete
Joyce, yes I'm from Penang :)ReplyDelete
Li Shuan，黄姜饭不拾合夜宵啦，刚放工回来呀下次给你下个面吧 ：）
Yee Er，是呀！妈妈照顾的感觉真好，舍莫都不愁 ：）
Ann, if you love to eat glutinous rice, this one you should try it out :)ReplyDelete
Cooking Gallery, eating turmeric rice side by side with curry is a tradition in nyonya eating. They served this for special occasion.ReplyDelete
Vivian, the taste is really nice and unforgetable!ReplyDelete
Ah Tze, you get the cone fever too ha ha.. I see you mould the rice into cone shape. They look really nice :)ReplyDelete
you just made me waniting to have a second round of lunch now..ReplyDelete
Yo.. cannot tahan oledi..must go and buy this tonite... haha..ReplyDelete
This looks delicious! I love the kunyit rice a lot!ReplyDelete
What a delicious dish! And beautiful, too! Glad you're feeling better~ReplyDelete
You are making me hungry now.ReplyDelete
Tze, thanks for the reminder, it has been a long time since I had this one. Yours looks 100 time better than those sold in the store. For me no choice, I don't know how to make this so I go buy lor.ReplyDelete
I also love to eat rice using hands, but dare not do so in front of my kids.. bad example.. heheReplyDelete
Gert, Haha, yes, after seeing so many of your cone shape creations :DReplyDelete
Lena, try cooking this :)
Jeannie， me too :)
Edith, haha, you can cook this tonight :)
Verons, you are versatile cook, this recipe is not difficult.
Esther, yes me too :P