Ever tried curry bread? This is one of the more unique bread that you can find in Indonesia, Malaysian, and Singapore. There are not many bakeries selling this, and I definitely haven’t been able to find any in the United States. So, if you are intrigued, let me share with you this recipe for curry chicken bread rolls.
Chicken curry filling
First, make the chicken curry filling.
We will need some chicken meat, either breast or thigh works but I prefer the juicier thigh meat for this, some potatoes, curry leaves and curry powder (both are crucial to give the curry taste, so please don’t skip), along with garlic, shallot, and some other dry spices.
To speed up on cooking time, dice the chicken and potato into tiny cubes, like about 1/4″ cubes, definitely not bigger than 1/2″ cubes.
Cooking the curry is really fast, just a quick stir fry until both the chicken and potato cubes are cooked and tender, and make sure to cook until the sauce is really really dry, preferably no liquid, as in all the sauce sticks to the meat and potato dry.
Then, transfer the curry to a mixing bowl and chill in the fridge while we prepare the dough.
And since the dough needs only one proof, once we finish kneading the bread into a smooth, soft, and elastic dough, you can immediately divide the dough into portions and start filling each with the curry filling. That’s about the hardest part really.
Next step is just wait for the dough to proof until volume is doubled, it should only take at most 1 hour in a warm kitchen.
Baking chicken curry bread rolls
Once the dough has finished proofing. Let’s preheat the oven to 180 Celsius (350 Fahrenheit).
Mix an egg with 1 teaspoon of water to make an egg wash, then brush each bread with egg wash.
Bake the bread in preheated oven for about 20-25 minutes, or until golden brown. I store any leftover bread in the fridge (inside a tupperware).
I simply pop them in the microwave for 15-20 seconds to reheat, they should return to their soft, fluffy, just-out-from-the-oven state once out from the microwave.
Curries and coconut milk are such a classic pairing that when I came across one without any coconut milk, it piqued my interest. The curry does look thinner than the one I am used to, but this kari ayam lengkuas – galangal chicken curry tastes mighty delicious and I don’t miss the coconut milk at all. If you are looking for a healthier curry, you definitely need to give this a try.
Potato is Key
The key to the creamy curry sauce without coconut milk is potato. I add plenty of skillet fried potato wedges to the curry, and when some of those melt at the end of the cooking time, it makes the curry thick and creamy. Plus, potato is like a blank canvas that absorbs all the flavor from the curry. This is one dish that the potato might actually outshines the chicken.
Happy New Year 2018! I hope everyone has a fun and memorable celebration with family and friends, and hopefully a much much warmer weather than the one I am experiencing right now in Minnesota. Once upon a time in my twenties I spent years living in Indiana and upstate New York, and I thought I should be used to the cold by now, but Minnesota winter is something else. I have two cousins in Canada and I can only imagine the suffering they must be going through each winter 😀 Okay, enough with the cold weather talk! Let me share with you this super easy and delicious recipe for Thai yellow curry garbanzo.
Let’s talk ingredients
This recipe is super simple, and once you gather the necessary ingredients, this is going to be a quick dish. I was trying really hard not to step out from my home if at all possible, so rummaging through my pantry, I find I should be able to make some delicious dish with what I have at hand. You will need garbanzo (2 cans), Thai yellow curry paste (2 tbsp), coconut milk (1 can), fish sauce (1 tbsp), soy sauce (1 tbsp), brown sugar (2 tbsp). And as for fresh ingredients, you need 1 onion, 2 tomatoes, 5 kaffir lime leaves, and a handful of cilantro leaves.
15 minutes of cooking
Once all the prep work is done, the cooking time for this delicious Thai yellow curry garbanzo dish should take no more than 15 minutes. Start by heating some oil on medium high and sauté onion until translucent. Next, add curry paste and tomato, follow with garbanzo and coconut milk. Finally, season with fish sauce, soy sauce, and brown sugar. Just stir and keep on cooking until the sauce looks thick to your liking. Turn off the heat, then toss in kaffir lime leaves and cilantro leaves. Transfer to serving plate and serve with steamed white rice, or flat bread of your choice like naan.
When I am in a cooking rut, I tend to fall back to easy and quick recipes that get me reliably delicious result time after time. One such recipe is this Thai red curry chicken & cauliflower.
In all honesty, the cauliflower is incidental. It just so happen to be what I have when I cooked this dish. You can pretty much use any vegetables you have. I have tried everything from carrots, potatoes, broccoli, eggplants, pretty much anything you can think of and so far none turns out to be a flop.
Red curry paste and coconut milk
A good Thai curry starts with using good curry paste. I have tried quite a lot of brands, and my taste buds tend to gravitate towards maesri and mae ploy.
You also need coconut milk.
You can make a pretty decent curry from just curry paste and coconut milk, but I always like to push it a bit more by adding lemongrass, palm sugar, fish sauce, kaffir lime leaves, garlic, and ginger.
Serve with steamed jasmine rice
Personally, I prefer to eat Thai curries with Thai jasmine rice. I think it is just the best pairing. But if all you have is Indian basmati rice, or Japanese shorter grain rice, both should work just as well, though not quite as perfect 🙂
It is not the height of summer yet, but the temperature is already unbearable hot. On days like these, I love preparing easy and quick dishes where I can spend as little time as possible in the kitchen.
This Indian keema ground beef curry is very easy to cook, using common ingredients such as onion, garlic, and ginger, and flavored with basic spices. You can serve the curry with rice or flatbread like naan or pita 🙂
Ingredients for Indian keema curry
We will need ground beef, onion, ginger, garlic, cilantro, oil, water/stock, cayenne powder, garam masala, cumin, coriander, turmeric, and salt to prepare Indian keema curry.
Ground beef or ground mutton (lamb)
Ground beef is easy to find in any grocery store in the US, so I choose ground beef for the recipe. But ground mutton/lamb is a more popular choice for keema curry, and you should use them if you can find them in your grocery store.
Oil, ghee, or butter
Ghee should be your first choice for keema curry. Otherwise, olive oil or butter is a good alternative.
There are many brands of garam masala, each brand has a slightly different composition of spices, but cinnamon, coriander, pepper, cumin, cloves, cardamom, and cloves are very common. I love Rani brand garam masala, and I use it when I cook Indian dishes, and also for preparing my homemade Japanese curry roux.
Water or stock
You will get the best flavor with beef stock. If you decide to use ground mutton/lamb, you can use mutton/lamb stock. Chicken stock is also a great alternative and is a better choice compared to water.
Cooking and serving keema curry
Heat ghee/butter/olive oil in a frying pan over medium-high heat. Sauté garlic and ginger until fragrant, then add onion and cook until onion is translucent.
Add ground beef, stir and cook until no longer pink. Season with salt, cayenne powder, garam masala, cumin, coriander, and turmeric, mix well and cook for 2 minutes.
Add stock/water and bring to a boil. Reduce the heat to a medium. Cover partially, and simmer for 10 minutes, or until the sauce is almost dry. Turn off heat, stir in cilantro.
It is common to serve Indian keema curry with steamed rice or flatbreads such as naan. You can also use pita bread or tortillas instead of naan.
I love Japanese curry, and this love affair started from my college days when cooking was a new thing for me. I chose to prepare Japanese curry because it’s fast, easy enough for a beginner cook, I can use a whole lot of vegetables and meat, and best of all, I make one big pot of curry that can last me for days.
Like everyone, I started with store-bought instant curry roux. Being a poor college student, a box of Japanese curry roux is not exactly cheap, especially since I went through so many boxes in a month, I finally decided to create my own Japanese curry roux to save money.
So, here is my recipe for a homemade Japanese curry roux from scratch. ♥
How to make homemade Japanese curry roux
To make curry roux from scratch, you will need the following ingredients, which is enough for cooking one batch of Japanese curry (500 gram of meat):
1 teaspoon chili powder (Indonesian: bubuk cabe), or more if you like spicier curry
Here is how to prepare your homemade curry roux:
Melt butter in a sauce pan on low heat.
Add flour into the pan, and cook until the mixture turns into a brown shade, stirring all the time. About 20 minutes.
Add curry powder, garam masala, and chili powder into the pan. Stir for 30 seconds to 1 minute. Then remove from heat. The curry roux is ready. ♥
If you make a lot of Japanese curry at home, you may want to make multiple batches at once and store them.
I usually make 4 batches in one go. Once the curry roux is cool, I place each portion on a parchment paper and wrap it, then store them in a freezer safe ziplock bag.
I simply take out one portion at a time when I need to prepare Japanese curry. If you store them in the freezer, they should be good for at least 2 months.
How to make homemade garam masala
If you cannot find garam masala in store, you can follow my simple recipe for homemade garam masala. Most of the spices are already in powder form, so if you lack a good spice grinder, this should work.
It is best to dry toast all the spices in a frying pan until fragrant before grinding/storing.
This recipe should yield roughly ½ cup worth of garam masala:
Place all the spices in a frying pan, and dry toast until fragrant. If you are using whole spices, grind into powder with a spice grinder. I usually use a spice attachment that comes with my blender for this.
Once the spice is cool, transfer to a jar. The garam masala should keep well for up to 4 months if stored properly (i.e. wherever you usually store your spices). ♥
How to make homemade Japanese curry powder
Like I said, you can use any brand of curry powder for making this homemade Japanese curry roux, but S&B curry powder is probably the one most widely used inside Japan.
I have tried tinkering with the curry powder mix over the years, and I think this particular mix is quite close to S&B version.
If you happen to love the particular taste of S&B curry powder and want to create your homemade version, you can try using the following spice mix, which will net you 100 gram worth of copycat S&B curry powder:
Simply buy all the spices in powder form and make your own mix. Place all spices in a clean sterilized glass jar, and just shake to combine. You can then measure out 1 tablespoon to prepare homemade Japanese curry roux.
How to prepare Japanese curry from homemade roux
Once you have your curry roux ready, we can proceed with making Japanese chicken curry. Actually, you can use beef, pork, or even seafood if you prefer.
We usually serve this with steamed white rice, or over a bowl of boiled udon noodles. Occasionally, we prepare a batch of pasta and top it with Japanese curry.
One particular dish that one must try from a Malaysian Mamak stall is assam fish curry. It’s like the most delicious fish curry ever, on par with our own Indonesian style fish head curry. It has everything, spicy, sour, sweet, savory, and I can eat my rice just with this dish alone, and I might even have a second helping of rice! Believe me, it is that good. If you ever had the chance to visit Malaysia, be sure to order this dish. And for everyone else, give this recipe a try, then get ready to dig in.
What fish can you use to prepare assam fish curry
The fish that we most commonly use to prepare assam fish curry is Spanish mackerel. If you can find Spanish mackerel, you will want to buy them in steaks (4-5 pieces should be enough). Or if you managed to get fresh whole Spanish mackerel, you can get your butcher to clean and cut it into steaks for you. Some good alternative to Spanish mackerel that I have tried:
red snapper steaks
For most people living in the United States, the easiest fish to use is probably tilapia fillets. And though it is different than the original, preparing assam fish curry with tilapia fillets is pretty tasty too, so do give this recipe a try even if tilapia is all you have.
What you need to prepare Malaysian assam fish curry
Aside from the fish, here are the rest of the ingredients that you need to get to prepare this fish curry dish:
If you cannot find okra, I have also tried making this dish with Thai green eggplant with great success. But note that okra has natural thickening properties, so if you do substitute, you may want to thicken the sauce with some cornstarch.
Chinese New Year is fast approaching, and as usual, I am busy baking cookies and cakes to celebrate. Today, I have a very delicious Chinese New Year cookies recipe to share with you, salted egg yolks and curry leaves cookies.
These cookies are super easy to prepare, and yet, very delicious. If you plan on having plenty of guests coming for the Chinese New Year house visit (拜年), you will definitely want to bake a double batch, at the very least. These will be gone in a blink of an eye. 🙂
What do I need to prepare salted egg yolks and curry leaves cookies?
The ingredients for these cookies are quite unique, unlike your typical cookies. You will need:
salted egg yolks. These are from duck eggs and not chicken eggs. My neighborhood Chinese market sells vacuum-sealed packets of steamed salted egg yolks, so I can immediately use them as is. If your market is selling the raw eggs, you will need to crack the eggs, then steam the egg yolks for 10 minutes to cook them.
fresh curry leaves. My neighborhood Chinese market carries this in their fresh produce section along with other fresh herbs. You may also see these in an Indian or a Middle Eastern market.
milk powder. I use Nestle Nido dry milk powder since I find this to be the closest to the kind we get in Indonesia and most other Southeast Asian countries. You can use baker’s milk powder, or even malted milk powder too, if that’s what you have.
egg yolk, to apply egg wash
black sesame seeds, to garnish the cookies
How to prepare the cookie dough
Cream butter and sugar until pale and fluffy.
Sieve in all-purpose flour, milk powder, cornstarch, baking powder, and salt. Mix well with a spatula.
Add mashed steamed salted egg yolks and finely chopped curry leaves, mix well with a spatula.
Gather the crumbly mix to form a soft pliable dough. I usually just use my hand. Then wrap the dough with a saran wrap and rest in the fridge for at least 30 minutes.
How to shape and bake the cookies
To shape the cookies, please do the following:
Preheat the oven to 180 Celsius (350 Fahrenheit) and line baking sheets with parchment papers.
Roll the chilled dough on a well-floured work surface into a 3 mm (1/8″) thick. Then use a cookie cutter to shape the cookies.
Arrange the cookies on the prepared baking sheets, making sure there is about 1″ of space around the cookies.
Brush the top of the cookies with egg yolk and garnish with black sesame seeds.
Bake the cookies until golden brown. This should take about 15 minutes.
What if I don’t have any cookie cutter?
In that case, the easiest is to first shape the entire batch of cookie dough into a log. Then wrap the log with a saran wrap and chill for at least 1 hour, preferably 2 hours. Just prior to baking, use a sharp knife to cut the cookie dough log into 3 mm (1/8″) thick slices and arrange on prepared baking sheets. Apply egg wash, garnish, and bake as per the recipe. 🙂
How long can I store the cookies?”
Before storing the cookies, make sure you cool them on a wire rack until completely cool. Then transfer the cookies to an air-tight container. The cookies should stay fresh at room temperature for up to 3 weeks.
Other Chinese New Year cookies recipes to try
Usually, we bake and prepare many kinds of cookies to celebrate Chinese New Year. You may want to bake these popular CNY cookies to fill your cookie tray:
We usually bake a cake or two as well to celebrate the new year. Here are some of the popular choices:
Padang cuisine is definitely one of my favorite Indonesian cuisines. And whenever I have the chance to visit a Padang restaurant, it is almost a certainty that I will grab some gulai daun singkong among the mountain of dishes to choose from.
I mean, have you ever walked into a Padang restaurant? The display of so many dishes, stacked like mountains, is the main draw, and the smell, of course.
It is always so difficult to decide which dishes to get, but this unassuming curry is so full of flavor, and to me, a proper nasi Padang is not complete without it.
What do I need to prepare gulai daun singkong Padang?
Like most Padang dishes, the ingredients list for this dish is quite long. You will need:
daun singkong (yam/cassava/sweet potato leaves). These are sold as yam leaves in my nearby Asian market. For this specific dish, kale is the best substitute if you cannot find daun singkong in your grocery store.
ground coriander (Indonesian: bubuk ketumbar)
ground turmeric (Indonesian: bubuk kunyit). You can use fresh turmeric too if you wish.
shallots. I use smaller Asian/Chinese shallots, but feel free to use regular French shallots too. Just go by weight measurement to make sure you don’t use too many shallots. 🙂
red chilies. I use red Fresno chilies, but you can use red cayenne, or even red bird-eye chilies if you really love spicy dishes.
candlenuts (Indonesian: kemiri). You can substitute this with the same amount of macadamia nuts.
daun salam (Indonesian bay leaves). These are not the same as regular bay leaves. If you can’t find these, it is best to omit.
kaffir lime leaves (Indonesian: daun jeruk). Added at the very last minute to impart some fresh citrus note. This is optional and can be omitted.
How do I prepare yam leaves?
From the market, yam leaves are sold attached to their stalks. Try to break the stalks, if they are fibrous looking, simply use the leaves. If the stalks are tender and not fibrous at all, feel free to include the stalks too in the dish. Regardless, please do the following to prep your yam leaves:
Pinch off each leaf and its stem from the main stalk.
If the main stalk has tender parts, usually more towards the top near where all the leaves are, pinch of those parts too. Probably 50% of the time, you will find that the main stalk will be too tough/fibrous to be used.
Wash and rinse thoroughly under cold running water to remove dirt.
Set aside to drain excess water before cooking.
How do I cook gulai daun singkong?
Here is how I cook gulai daun singkong at home:
Prep the daun singkong (yam leaves) as described in the previous section.
Grind the spice paste. I use a food processor for this. You can use a blender, or even traditional mortar and pestle if that’s what you have.
Heat cooking oil in a wok/pot/deep skillet (I use a wok), and fry the spice paste until fragrant, about 3-5 minutes.
Add daun salam (if using) and lemongrass, cook for another 2 minutes.
Add yam leaves and water into the wok, and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
Add coconut milk, salt, and sugar. Continue simmering for 5 minutes.
Add kaffir lime leaves (if using), and stir for 1 minute. Turn off heat, and serve immediately with steamed white rice.
Other Padang dishes recipes to try
If you love this gulai daun singkong and would love to try cooking other Padang restaurant dishes at home. Please give these recipes a try:
I always stock my pantry with an assortment of dried beans. They are cheap and last a long time, and I can cook amazingly delicious bean dishes that are rich in protein and fiber, and my family never miss eating meat at all when I prepare bean dishes.
This Thai chickpeas and kale curry is my absolute favorite dried beans recipe. This curry is simply bursting with flavors, and you can tailor it to work with the ingredients you have in your kitchen.
You can start with dried chickpeas or canned chickpeas. You can use Thai yellow curry paste instead of red curry paste. If your fridge is out of kale, you can use spinach. For an even more filling curry, feel free to add some diced sweet potatoes or butternut squash. And if cilantro is more your thing, you can use it instead of scallions.
Ingredients in this chickpeas and kale curry
For this curry, we will need chickpeas, kale, onion, tomatoes, Thai red curry paste, coconut milk, fish sauce, soy sauce, coconut palm sugar, scallions, and kaffir lime leaves.
Dried chickpeas vs. canned chickpeas
I have a love-hate relationship with canned chickpeas. On the one hand, they are already boiled and soft, so it is very easy and quick to cook if I start with canned chickpeas. On another hand, I hate lugging around heavy cans of chickpeas from my shopping trips when I essentially end up with the same amount of cooked beans in the end if I start with a much more compact and lighter packaged of dried chickpeas.
How to prepare dried chickpeas for cooking
When you start with dried chickpeas, you will need to soak them in a large mixing bowl filled with cold water overnight.
The next day, drain and rinse the beans, then transfer them into a pot topped with two inches of water.
Bring the beans to a boil, then reduce the heat to a simmer. Cover the pot and continue cooking for one hour, or until the beans are soft with split skins. Drain and set the boiled beans aside. We can now use them to prepare our curry.
Step-by-step to cook chickpeas and kale curry
First, heat oil in a wok/large skillet over medium-high heat. Sauté onion until translucent, add red curry paste and tomatoes, mix well. Add boiled chickpeas and mix well.
Stir in coconut milk, fish sauce, soy sauce, and coconut palm sugar. Mix and bring to a boil, lower the heat to medium and continue cooking until the sauce has reduced.
Once you are satisfied with the thickness of the curry, add chopped kale. Stir to mix and cook for 2 minutes.
Turn off the heat. Toss in scallions and kaffir lime leaves. Transfer to a serving plate and serve with steamed white rice.
Since this is a super versatile curry recipe, you can substitute some of the ingredients to work with what you have in your kitchen. Feel free to experiment with this recipe and come out with your very own winning combinations.
Use any dried beans instead of chickpeas. You can always use canned beans instead of dried beans to save time.
Use shallots instead of onion.
Use canned tomatoes instead of fresh tomatoes. You can even use tomato paste if you wish.
Use Thai yellow curry paste instead of red curry paste.