Nyonya Chicken in Red Spicy Sauce (Ayam Masak Merah) 🌶 🇲🇾 🇸🇬

I have been fascinated by Nyonya cuisine, more so after a trip to Singapore earlier this year where I had the opportunity to visit a Peranakan museum, walk through an iconic neighbourhood and sample their fine food.  This dish epitomises the richness and vibrancy of a fusion Malay, Chinese and European culture, very much alive in parts of south east Asia.  Ayam Masak Merah or chicken in red spicy sauce has in it the signature Nyonya spice paste, fresh aromatic herbs as well as a splash of tomato ketchup, with raw vegetables and whole green chillies tossed in as a finishing touch.  Use chicken drumsticks or bones in, skin on thighs for best flavour and presentation.  Serve with steamed rice.

Serves 4

INGREDIENTS

• 1kg / 2lb 4oz chicken drumsticks
• 1 teaspoon ground turmeric
• 2 teaspoon sea salt
• 2 tablespoons vegetable oil
• 1 lemongrass, cut into 2-3 sections, bruised with back of knife to release flavour
• 4 makrut lime leaves
• 2 tablespoons tomato ketchup
• 2 cups water
• ¼ cup coconut milk
• 2 teaspoons tamarind paste
• 1 tomato, sliced into wedges
• ½ red onion, sliced into rings
• 3 fresh whole green chillies

For the spice paste:

• 1 large onion, roughly chopped
• 3 thick slices of ginger, peeled & roughly chopped
• 2 garlic cloves, peeled
• 6 large dried red chillies

METHOD

1. In a large bowl or container, rub chicken all over with turmeric and 1 teaspoon salt.  Cover and place in the fridge to marinate for 30 minutes.
2. Deseed the red chillies by snipping them into quarter segments with scissors over a colander with largish holes and then shake the seeds out.  Soak the chillies in 1 cup of hot water for about 15 minutes until softened.  Drain and set aside.  Reserve soaking liquid.
3. Make the spice paste by placing onion, ginger, garlic and chillies with 2 tablespoons of the soaking water in the bowl of a food processor.  Blend into a paste.
4. Heat oil in a large heavy based saucepan over medium high heat.  Brown the chicken, in batches, to give them some colour.  (There is no need to cook them fully at this point.)  Remove and set aside.
5. In the same pan with remaining oil (add more if necessary to make up 2 tablespoonfuls) over medium heat, fry the spice paste for 3 minutes, stirring frequently.  Add lemongrass and lime leaves.
6. Transfer chicken back to the pan to coat with the paste.  Stir in the tomato ketchup and the remaining teaspoon of salt.  Add 2 cups water.  Bring to a boil, then reduce heat to low.  Cover and simmer for 30 minutes or until the chicken is tender.
7. Stir in the coconut milk and tamarind.  Simmer, uncovered, for 1-2 minutes to heat through.
8. Just before serving, toss in the tomato wedges, red onion rings, and whole green chillies.

 

Tofu Puffs & Vegetable Curry

This is my take of a Malaysian curry featuring tofu puffs and vegetables, made with an aromatic 'rempah' or wet spice paste with the help of a small food processor.  Tofu puffs, available from supermarkets and Asian grocery stores in packages, are soft tofu that have been deep-fried with a hollow centre and puffy exterior.  Very versatile as they are perfect for stuffing and soak up lots of flavour in soups and stews.  For the vegetables, I throw in a handful of okra and caulilini, a fairly new cauliflower variety, to infuse the curry with their natural sweetness.  (Green beans and cauliflower florets also work.)  Lovely with steamed rice.

Serves 3-4

INGREDIENTS

• 150g / 5½oz tofu puffs 
• 170g / 6oz okra
• 130g / 4½oz caulilini
• 2 tablespoons vegetable oil
• 200ml / 7fl oz coconut milk
• 1 cup water
• 1 teaspoon salt
• 1-2 teaspoons sugar, to taste
• 2 tablespoons lime juice

For the rempah:

• 3 purple shallots (about 100g), peeled and roughly chopped
• 3 garlic cloves, peeled
• 2 lemongrass, white parts only, finely chopped
• 1 red chilli, roughly chopped (omit if you like the curry non-spicy)
• 1 tablespoon balacan (Malaysian shrimp paste)
• 1 teaspoon ground turmeric
• 3 tablespoons water

METHOD

1. Cut tofu puffs diagonally in half into triangular pieces.
2. Trim ends of okra, then sliced diagonally into 2-3 sections, depending on size.
3. Slice caulilini into bite size pieces.
4. Make the rempah by combining shallots, garlic, lemongrass, chilli (optional), balacan, turmeric and water in the bowl of a food processor.  Pulse until a fine paste is formed.
5. In a large saucepan, fry the rempah in oil over medium heat for 5-8 minutes until very fragrant, stirring constantly to avoid burning.
6. Stir in the coconut milk and water.  Season with salt and sugar.  Bring it to a gentle boil.
7. Add the okra and caulilini.  Reduce heat to low and let the vegetables cook until just tender but not mushy, about 3 minutes.
8. Add the tofu puffs.  Let it bubble away for another few minutes until heated through.
9. Have a taste of the curry.  Adjust seasoning as necessary.  Sprinkle with lime juice just before serving. 

Nyonya Prawn & Pineapple Curry 🌶 🇲🇾 🇸🇬

I love Nyonya (also known as Peranakan) cuisine, a culinary tradition originated in southeast Asia which has evolved over time, characterised by a blending of Chinese cooking methods with local Malay ingredients and spices.  This mouth-watering Prawn and Pineapple Curry is a fine example of it.  Like most Nyonya curries, it begins with a 'Rempah' or wet spice paste made from fresh herbs and the very pungent 'balacan' or Malaysian shrimp paste, fried in oil.  The addition of coconut milk yields a creamy gravy while chunks of fresh pineapple contribute to sweetness and tanginess.  Whole prawns (unpeeled with heads on carrying all the lovely juices) go in last to simmer until they are succulently tender and finger lickin' good.   I think this curry tops the chart as the tastiest one on my blog.  Serve with steamed rice but don't wear white cooking or eating this dish!

Check out also my Nyonya chicken curry and Nyonya pork curry.

Serves 6

INGREDIENTS

• 18 large prawns in shell with heads on
• 250g / 9oz fresh pineapple, cut into chunks
• 4 tablespoons vegetable oil
• 1 cup water
• 270ml / 9fl oz tinned coconut milk
• 1 teaspoon sugar
• 1 teaspoon salt
• 4 makrut lime leaves, torn into pieces with the tough stems in the middle removed
• a handful of coriander leaves, for garnishing

For the Rempah (wet spice paste):

• 130g / 4½oz purple shallots, peeled and roughly chopped
• 10 large dried red chillies
• 20g / ¾oz fresh turmeric, peeled and sliced
• 20g / ¾oz fresh galangal, peeled and sliced
• 4 cloves garlic, peeled and sliced
• 2 stalks lemongrass, white parts only, sliced
• 2 candlenuts
• 1 tablespoon belacan (Malaysian shrimp paste)

Notes on the ingredients:

• Use best quality prawns you can find.  If preferred, you can remove their heads, peel and devein, but the flavour of the curry would not be as rich.
• Fresh pineapple is best, but can be substituted with tinned pineapple.
• Large (finger sized) dried red chillies are not as hot as the smaller ones so don't be afraid to use lots of them.  Do not substitute them with fresh chillies as they don't impart the smokiness of flavour and depth of colour required for this dish.
• Fresh turmeric can be substituted with ground turmeric, though the colour of the curry is not going be as vibrant.
• Galangal can be substituted with ginger.
• If 'balacan' is not available, you can use Chinese dried shrimps.
• Candlenuts give the curry a nutty flavour and creamy consistency.  If unavailable, they can be substituted with macadamia nuts.
• 'Makrut' lime leaves add a fragrant top note to the curry.

METHOD

1. Deseed the red chillies by snipping them into quarter segments with scissors over a colander with largish holes and then shake the seeds out.  Soak the chillies in 1 cup of boiling water for about 15 minutes until softened.  Drain and set aside.  Reserve soaking liquid.
2. To make the Rempah, process shallots, red chillies, turmeric, galangal, garlic, lemongrass, candlenuts, belacan and 2 tablespoons of the chilli soaking water in a blender until a fine paste is formed.
3. Place the Rempah in a large heavy based saucepan over medium heat.  Add oil and   sauté for about 10 minutes until very fragrant.  Reduce heat if the paste is starting to burn.  You will know the paste is ready when it darkens in colour and the oil begins to separate from the mixture.
4. Add pineapple and continue to sauté for 1-2 minutes until they are coated with the paste.
5. Stir in water and coconut milk.  Bring to a gentle simmer.  
6. Add the prawns.  Let them simmer in the curry until they begin to curl up and change colour. 
7. Season with sugar and salt, to taste.  Add more water if the curry looks too thick.
8. Toss in the lime leaves and simmer for another minute.
9. Remove from heat.  Garnish with coriander leaves.  Serve with steamed rice.

Easy Massaman Beef Curry 🇹🇭

Look around the Asian section of our supermarket these days and you'll find an array of sauces and pastes for making quick and delicious curries.  I have my favourite brands such as 'Valcom'  which I use in this recipe for a Thai Massaman Beef Curry.  On the jar's label, it says the paste is a product of Thailand and has an impressive list of ingredients including garlic, lemongrass, galangal, chilli, coriander seed, cumin, cinnamon, nutmeg, mace, cardamom and shrimp paste.  Cooked with coconut milk, the curry is rich and tasty with just a hint of spiciness.  Thick chunks of stewing beef are used here, matched in their size with baby potatoes, all simmered down to mouthwatering tenderness.  Sprinkle over fried shallots, peanuts and fresh herbs to add colour, flavour and texture.  

Serves

INGREDIENTS  

• 1kg / 2lb 4oz chuck steak or gravy beef, cut into thick big chunks
• sea salt
• freshly ground black pepper
• 2 tablespoons vegetable oil
• ⅓ cup Massaman curry paste
• 1 onion, about 250g / 9oz, cut into chunks
• 4-5 baby potatoes, about 320g / 11⅓oz
• 400ml / 13½fl oz tinned coconut milk
• 1 teaspoon fish sauce
• 1 tablespoon brown sugar or coconut sugar
• 2 tablespoons lime juice
• ¼ cup fried shallots, for garnishing
• ½ cup roasted, unsalted peanuts, for garnishing
• a handful of coriander leaves or chopped spring onions, for garnishing

METHOD

1. Lightly season the beef with salt and pepper.
2. Heat 1 tablespoon oil in a large heavy based saucepan on high until very hot.  Add beef, in batches, to brown all over (about 3 minutes).  Add more oil if necessary.  Remove and set aside on a plate.
3. Reduce heat to medium and add the remaining oil and the curry paste.  Cook, stirring, for 1-2 minutes until fragrant.
4. Return the meat to the pan and coat with paste.
5. Add the onions, then the coconut milk.  Stir to combine.
6. Cover and reduce heat to low. Let simmer for 1 hour, checking it midway through  and give it a stir. 
7. After 1 hour, add the potatoes and continue to cook for another ½ hour or until the beef is very tender and the potatoes are softened. 
8. Remove from heat.  Stir in the fish sauce, sugar and lime juice. Have a taste of the curry and adjust seasoning as required.
9. Sprinkle over shallots, peanuts and herbs. Serve with rice.

 

Indian Style Green Bean with Potato 🌶 🇮🇳

Green beans are often served as a side, sometimes like an afterthought or an obligatory portion of 'veg' on the plate. Quickly boiled or steamed, beans are fairly easy to prepare, but not terribly exciting on their own perhaps.  Let them enjoy the limelight in this recipe with potatoes, cooked the Indian way with herbs, spices and fresh tomatoes.  This vegetarian curry is tasty, saucy and a meal in itself.  I just love this style of stovetop cooking, layering the ingredients and flavours, taking in the sensuous aroma as you gently mix and stir, watching deliciousness unfolding in the pot.  The potatoes and beans are tossed into the simmering 'masala' sauce towards the end and cooked until just tender but not mushy. 

Serves 4-6

INGREDIENTS

• 300g / 10½oz green beans, trimmed and sectioned
• 350g / 12oz potatoes, peeled and cut into cubes
• 3 tablespoons vegetable oil
• 2 large tomatoes (about 300g / 10½oz), chopped
• ½ teaspoon turmeric powder
• 2 tablespoons Indian curry powder
• 2 teaspoons Kashmiri red chilli powder*
• ¼ cup water
• 2 teaspoons cumin seeds
• 1 tablespoon grated fresh ginger
• ½ teaspoon sea salt
• ½ teaspoon sugar
• a handful of coriander leaves, for garnishing

*Chilli powder can be substituted with some paprika if you don't like the heat.

METHOD

1. Heat oil in a large saucepan or a balti dish over medium heat.  Add turmeric powder and the potatoes.  Stir fry for 1-2 minutes until the potatoes are golden brown.  Remove potatoes from the pan and set aside.
2. In a small bowl, mix curry powder, chilli powder and ¼ cup water to form a spice paste.  
3. To the remaining oil in the pan over low heat, add cumin seeds and fry for 30 seconds.  Add the spice paste and grated ginger, stirring gently until fragrant.
4. Stir in chopped tomatoes.  Cover and cook over medium heat for a few minutes, stirring occasionally, until they are softened up and a masala sauce is formed.
5. Add potatoes and beans.  Season with salt and sugar.  Stir over medium high heat for 1 minute until combined.  Cover and cook over low heat, stirring occasionally, for about 10 minutes or until the potatoes and beans are just tender.  Add a few tablespoons of water if the sauce is drying up too quickly.  Adjust seasoning to taste.
6. Remove from heat and garnish with coriander.  Serve with rice or roti.

Mince Meat Curry with Peas (Keema Matar) 🌶 🇮🇳

A pack of not so inspiring mince meat from the supermarket can be turned into a very tasty curry with some Indian pantry ingredients which I think no home cook should do without.  I am talking about dry spices such as cinnamon sticks, green cardamom pods, bay leaves, ground turmeric, ground coriander, chilli powder and garam masala used in this recipe.  Purchase them in small quantities and keep them in air tight containers labelled with expiry date.  The more you use them, the more ways you'll find using them, believe me.  This curry which can be made with beef or lamb mince is scrumptious and a guaranteed crowd pleaser.  Any leftover can be kept in the fridge and reheated again.  Like most curries, it tastes even better the next day with the flavours having developed over time.  Serve with basmati rice or roti.

Serves 6

INGREDIENTS

• 500g / 1lb 2oz beef or lamb mince
• 2 tablespoons vegetable oil
• 1 onion (about 170g / 6oz), finely chopped
• 5-6 garlic cloves, peeled
• 25g / 1oz fresh ginger, peeled and roughly chopped
• 2 tablespoons water (to make the ginger & garlic paste)
• 1 cinnamon stick
• 4 green cardamom pods
• 2 bay leaves
• 1 teaspoon ground turmeric 
• 1 tablespoon ground coriander
• 2 teaspoons chilli powder*
• 2 tablespoon tomato paste
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 cups water
• 2 medium potatoes, peeled and cut into cubes
• 1 teaspoon garam masala
• 1 cup green peas, thawed
• coriander leaves, for garnishing

*I recommend Kashmiri chilli powder for its brilliant red hue and subtle heat.  You can substitute chilli powder with paprika if you don't like the heat at all.

METHOD

1. Place ginger, garlic and 2 tablespoons water in a small food processor.  Process into a paste.
2. Heat oil in a large heavy based pan or balti dish over medium heat.  Add cinnamon stick cardamom pods and bay leaves and fry for 30 seconds.  Add onion and cook, stirring, for 2 minutes or until softened.  Stir in the ginger and garlic paste.
3. Turn the heat up to medium high.  Add the meat and spread it out with a spatula.  Let the meat brown on one side before tossing and combining it with the onion mixture.  Continue to cook and stir until the juices released from the meat have evaporated.
4. Add the turmeric, coriander and chilli powder.  Stir to combine.  Reduce heat slightly to prevent the spices from burning.
5. Stir in the tomato paste, salt and sugar.  Continue to cook, stirring, for 1-2 minutes to combine.
6. Add potatoes and garam masala.  Stir to combine with all ingredients.
7. Add in 2 cups of water.  Cover and reduce heat to low.  Let simmer for 20 minutes or until the potatoes are tender and the sauce has thickened.  Uncover to check and stir ingredients half way through.  Add more water if it appears to be drying out too much.
8. Stir in the green peas until heated through.  Have a taste of the sauce and adjust seasoning if necessary.  Remove and discard cinnamon stick and bay leaves.  Garnish with coriander leaves.

  

Nyonya Chicken Curry 🌶 🇲🇾 🇸🇬

If there is a curry that knocks your socks off, this is it!  Not so much in terms of heat but in its richness, complexity of flavours and vibrant colour.  Nyonya cuisine is a fascinating fusion of Chinese, Malay and Indonesian ways of cooking within Southeast Asian communities dating back to the 15th century.  The key component in this chicken curry is the 'Rempah' or wet spice paste, which you make by processing in a blender purple shallots, garlic, big dried red chillies, fresh turmeric, the very pungent 'belacan' (Malaysian shrimp paste), various dried spices and vegetable oil.  Stay away from ready made curry paste for this one please, it's just not the same as homemade.  I use a whole chicken cut into medium size portions, but bone-in chicken thighs or drumsticks also work.  A large bunch of fresh curry leaves slowly infuse the curry with their exotic aroma as the chicken simmers in fragrant coconut milk.  For curry lovers, It's worth the effort sourcing the special ingredients (see photos below) and spending time in the kitchen putting this very tasty dish together.  Serve with steamed rice.

Serves 6

INGREDIENTS

• 1.5kg / 3lb 5oz whole chicken, cut into medium size portions*
• 500g / 1lb 2oz baby potatoes, halved and parboiled
• 10 sprigs of fresh curry leaves
• 1 star anise
• 2 whole cloves
• 1 cinnamon stick
• 500ml / 16.9 fl oz coconut milk
• 2 teaspoons sea salt
• 2 teaspoons sugar

For the Rempah (wet spice paste):

• 270g / 9½oz purple shallots, peeled and sliced
• 15 large dried red chillies**
• 25g / 1oz fresh turmeric, peeled and sliced
• 3 cloves garlic, peeled and sliced
• 20g / ¾oz belacan (Malaysian shrimp paste), sliced
• 3 tablespoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground fennel seeds
• ⅓ cup vegetable oil

*Bone-in chicken thighs or drumsticks can also be used instead of a whole chicken.  Dark meat lends itself to slow cooking.  Bones add flavour to the curry.

**Large (finger sized) dried red chillies are not as hot as the smaller ones so don't be afraid to use lots of them.  Do not substitute them with fresh chillies as they don't impart the smokiness of flavour and depth of colour required for this dish.

METHOD

1. Deseed the red chillies by snipping them into quarter segments with scissors over a colander with largish holes and then shake the seeds out.  Soak the chillies in 1 cup of boiling water for about 15 minutes until softened.  Drain and set aside.
2. To make the Rempah, process shallots, red chillies, turmeric, garlic, belacan, coriander, cumin, fennel and oil in a blender until a fine paste is formed.
3. Place the Rempah in a large heavy based saucepan over medium heat.  Add 2-3 tablespoons of coconut cream skimmed from the top of the coconut milk.  (No extra oil is required.)  Toss in curry leaves, star anise, cloves and cinnamon stick.  Sauté for about 10 minutes.  Reduce heat if the paste is starting to burn.  You will know the paste is ready when it darkens in colour and the oil begins to separate from the mixture.
4. Add the chicken pieces.  Sauté for 2 minutes over medium heat to coat them with the paste. 
5. Add potatoes, coconut milk, salt and sugar.  Stir to combine.
6. Cover and simmer over low heat, stirring occasionally, for about 45 minutes or until the chicken and potatoes are tender.

Source (With Adaptations): Poh Ling Yeow