Monday, September 24, 2012

Massaman Curry(semi-homemade)

Curry shouldn't have to be a pain in the ass!! This recipe is EASY, DELICIOUS, and no one has to EVER know that it was semi-homemade! Your secret is safe with me! :)

You will need:
4 cans of pre-made Massaman Curry(Hmart sells them)!
2 pounds of diced chicken thighs
some fried tofu(optional)
1 onion sliced
1 can(16.9 ounces) of young coconut water. DO NOT USE COCONUT MILK.
1/2 a can of(11.5 ounces)pineapple juice
4-5 large carrots in large chunks
4-5 golden potatoes in large cubes
2 big handfuls of petite green beans(trimmed)
1 T. of palm sugar
1/2 tsp of msg(optional)
1/2 tsp of salt
black pepper
1 tsp of tamarind powder
1/2 T. of Knorr brand(no msg added), roasted chicken base(I purchased from Cash and Carry)
peanut oil

Open up your canned curry and remove any lime leaf if you see them. The curry in the can will look like it separated but that's normal. Once you puree it, it will no longer look like that! Lol. Place the curry into a blender and puree until smooth. Set aside. Add some peanut oil into a large, hot, stock pot. Add your sliced onion, some salt, and cook for a few minutes. Add in your chicken, stir, and cook until most of it is no longer pink. Add in a pinch of salt and some freshly grated black pepper. Then, pour in your coconut water and 1/2 a small can of pineapple juice. Stir to combine. Pour in your reserved pr-emade curry and mix well. Toss in your chunks of carrot and let the soup come to a boil. Cover and reduce heat slightly and allow to simmer for 15 minutes. Remove lid and carefully add in your potatoes. Add in your palm sugar, salt, roasted chicken base, tamarind powder, and msg if using. Stir and allow soup to come to a boil once again. Reduce the heat, cover, and allow to simmer until carrots and potatoes are cooked through. Add in your green beans, cook for 7 more minutes or until cooked through. If you are using tofu, add in your tofu in the last 20-30 minutes of cooking time. Taste check, and add additional seasoning if necessary. Serve warm over rice or with some french bread.

Notes: This curry is thick because that's how my husband likes it! He prefers to take some slices of french bread and dip it into the soup and devour the bowl until the fat lady sings(ME)!! If you prefer your soup less thick, just add more coconut water and adjust seasoning, accordingly. Soups taste even better the next day, so if you have the time, I would suggest that you make this curry the night before--just reheat it the following day! Also, this recipe makes quite a bit of curry so feel free to cut recipe in half.

Sunday, September 9, 2012

Chicken Adobo

You will need:
9 drumsticks(or a little over 2 pounds of chicken)
2 bay leaves
2 cups of water
peanut oil

To marinade the chicken you will need:
1/4 cup of vinegar
1/4 cup of soy sauce
1 Tablespoon of freshly grated ginger(or more depending on preference)
1/4 tsp of salt(you may need to add more later)
3 T of palm sugar(may use sugar)
1/4 tsp of msg(optional)

Marinade your chicken for a couple of hours(preferably overnight). Take the chicken out of the fridge and bring to room temp. With your wok on medium high heat, add some peanut oil and carefully add your chicken, along with the juices. Fry chicken for about 3 minutes, turning often, then add in your 2 cups of water and your bay leaves. Let it come to a rolling boil and remove any scum that rises to the surface. Turn the heat down to medium low, cover with lid, and allow to simmer for 25 minutes. After 25 minutes, remove lid, turn the heat up a bit, and cook until sauce has reduced, about 30 more minutes. Meat should be tender, and falling off the bone. Taste check. You should get a good cross between salty/sweet and tangy!! Add more soy sauce, sugar, or vinegar if needed!

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