- curry egg ( two thing cook separately ) - egg ( boiled , peeled , fried , cut 1/2 ) - curry paste - ing1) bombay onion ( 2.5kg ) garlic ( 300gm ) lemon grass ( 10 stick ) ginger , galangal , tumeric ( each 150gm ) ( blender w/oil ) - ing2) dry chilli ( 250gm ) ( soak , let dry & blender ( water/oil ) - ing3) curry leaves ( 1 bunch ) star anise ( 2Csp ) cloves ( 1Csp ) cadamonn ( 1Csp ) cinnamonn stick ( 10 stick ) cummin ( 2Csp ) corriander ( 2Csp ) - ing4) curry powder ( meat 8pack ) tumeric powder ( 200gm ) mix w/water ( 800ml ) stir even become a curry powder paste - cooking method - step1) ing2) that had been blend put in pot to saute ( can add sm oil & 10tsp sugar ) saute till it boiling ( low heat ) - step2) add ing3) into t pot, saute for a while & take a closer look whn all the dry ing. starting to float add ing1) ( that had been blend ) saute around 1hr30min ( low heat ) - step3) whn the oil starting to floating on ur paste add ing4 ) ( low heat ) & keep saute for another 15min & ur curry paste its ready - step4) take sm of ur curry paste add some water , coconut milk , sugar , salt ,aji , ideal milk to make curry sauce ( depends on hw many u want to cook ) ( this ing. measurement i use at my working place if house no nd that much u can reduce urself )
- sambal chicken ( two thing cook separately ) - marinate chicken ( 6kg ) salt , aji ( each 2tsp ) sugar ( 6tsp ) w/pepper ( 2tsp ) tumeric powder ( 150 gm ) light soya sauce ( a little bit ) mix all together wit the chicken ( early preparation at least 1dys ) - cooking method -fried ( medium heta turn low heat ) - dry shrimp sambal - ing1) dry chiili ( 500 gm ) ( soak , let dry & blender ( water/oil ) - ing2) bombay onion ( 2.5kg ) garlic ( 1kg ) blender w/oil - ing3) belacan cube ( 3pcs ) cut slice & let dry ( overnite ) ( blender delicate ) - ing4) dry shrimp ( 500gm ) no nd to buy big one small will do - step1) saute ing1) in a pot ( cn add sm oil & sugar 10tsp ) saute till the oil staring to floating thn add ing2) (already blend ) & keep saute for 45min ( low heat ) - step2 )checking ur sambal paste whn the oil start floating again its time to add ing3) & ing4) ( low low heat ) add sugar ( 15 tsp ) keep saute for 15min & ur dry shrimp sambal is ready
- all vegetables separate prepared ( normally i do around 2kg vege one time ) totally personal taste - ing1) pineapple ( slice ) tomato ( large cut ) r/chilli,carrot ( julienne/c ) lime leaves & ginger flower ( fine chopped ) - ing2) cucumber , carrot ( stick ) if u want use carrot stick then just cancel the carrot in ing1) - ing3) french bean , cabbage - ing4) hamoi , sugar , rice vinegar , plum , chilli blender ( the sauce) - step1) all ing1) ready and put in a big tray just cut & raw - step2) ing2) put about 1tsp salt & leave for a while ( 30 min ) check back u can see alot water ( wash first & press dry ) add to step1) - step3) ing3) blunch ( dont over cook ) strain & add to step1)also - step4) all vege is ready so make ur sauce ( i can let u knw wat i use only the taste is totally personal so its up to u ) ....happy cooking:)
- curry egg ( two thing cook separately )
ReplyDelete- egg ( boiled , peeled , fried , cut 1/2 )
- curry paste
- ing1) bombay onion ( 2.5kg ) garlic ( 300gm ) lemon grass ( 10 stick ) ginger , galangal , tumeric ( each 150gm ) ( blender w/oil )
- ing2) dry chilli ( 250gm ) ( soak , let dry & blender ( water/oil )
- ing3) curry leaves ( 1 bunch ) star anise ( 2Csp ) cloves ( 1Csp ) cadamonn ( 1Csp ) cinnamonn stick ( 10 stick ) cummin ( 2Csp ) corriander ( 2Csp )
- ing4) curry powder ( meat 8pack ) tumeric powder ( 200gm ) mix w/water ( 800ml ) stir even become a curry powder paste
- cooking method
- step1) ing2) that had been blend put in pot to saute ( can add sm oil & 10tsp sugar ) saute till it boiling ( low heat )
- step2) add ing3) into t pot, saute for a while & take a closer look whn all the dry ing. starting to float add ing1) ( that had been blend ) saute around 1hr30min ( low heat )
- step3) whn the oil starting to floating on ur paste add ing4 ) ( low heat ) & keep saute for another 15min & ur curry paste its ready
- step4) take sm of ur curry paste add some water , coconut milk , sugar , salt ,aji , ideal milk to make curry sauce ( depends on hw many u want to cook ) ( this ing. measurement i use at my working place if house no nd that much u can reduce urself )
- sambal chicken ( two thing cook separately )
- marinate chicken ( 6kg ) salt , aji ( each 2tsp ) sugar ( 6tsp ) w/pepper ( 2tsp ) tumeric powder ( 150 gm ) light soya sauce ( a little bit ) mix all together wit the chicken ( early preparation at least 1dys )
- cooking method -fried ( medium heta turn low heat )
- dry shrimp sambal
- ing1) dry chiili ( 500 gm ) ( soak , let dry & blender ( water/oil )
- ing2) bombay onion ( 2.5kg ) garlic ( 1kg ) blender w/oil
- ing3) belacan cube ( 3pcs ) cut slice & let dry ( overnite ) ( blender delicate )
- ing4) dry shrimp ( 500gm ) no nd to buy big one small will do
- step1) saute ing1) in a pot ( cn add sm oil & sugar 10tsp ) saute till the oil staring to floating thn add ing2) (already blend ) & keep saute for 45min ( low heat )
- step2 )checking ur sambal paste whn the oil start floating again its time to add ing3) & ing4) ( low low heat ) add sugar ( 15 tsp ) keep saute for 15min & ur dry shrimp sambal is ready
- all vegetables separate prepared ( normally i do around 2kg vege one time ) totally personal taste
- ing1) pineapple ( slice ) tomato ( large cut ) r/chilli,carrot ( julienne/c ) lime leaves & ginger flower ( fine chopped )
- ing2) cucumber , carrot ( stick ) if u want use carrot stick then just cancel the carrot in ing1)
- ing3) french bean , cabbage
- ing4) hamoi , sugar , rice vinegar , plum , chilli blender ( the sauce)
- step1) all ing1) ready and put in a big tray just cut & raw
- step2) ing2) put about 1tsp salt & leave for a while ( 30 min ) check back u can see alot water ( wash first & press dry ) add to step1)
- step3) ing3) blunch ( dont over cook ) strain & add to step1)also
- step4) all vege is ready so make ur sauce ( i can let u knw wat i use only the taste is totally personal so its up to u ) ....happy cooking:)