I wasn’t intending to blog about this Live Asian Kitchen broadcast, because Malaysian Chicken Curry is something I cook on a regular basis and I’ve already posted the recipe in the past. However, this particular batch turned out different enough (in a good way) that I thought it worth sharing. Plus there’s the added element…
Before this “high priestess of Malaysian cuisine” gig, I was a Microsoft Certified Systems Engineer, Cisco Certified Network Administrator and a Certified Novell (“que?” – ask the millennials) Administrator. So far, the cause of the mid-stream dropout during my last broadcast could be any one of the following – faulty modem, faulty sim card, or…
In this broadcast I showed how to shop for and use dried ingredients for curry recipes. Please note the general rule of thumb is to halve the dried ingredients when substituting for fresh, but often you would need quite a lot less than that, as you can see in my video. INGREDIENTS: 1 kg meat…
Here is the recipe and replay of Episode 2 of the Southeast Asian Cooking Masterclass Series – Recipe – Malaysian Chicken Curry INGREDIENTS: 1/4 cup vegetable oil 1 large onion 5 garlic cloves ½ inch knob ginger 1 stalk lemongrass, cut into 3-inch chunks 3 Tbsp Malaysian meat curry powder**, mixed to a paste with…