Portuguese Devil Curry - Chef Kristen's Quick & Easy Meal

Here's the authentic, delicious and most famous Portuguese dish enjoyed at all times. "Devil Curry" is a fiery red curry paste made with a spice paste of the following ingredients: Red Chillies, Shallots, Garlic, Lemongrass, Ginger, Galangal & Turmeric flavored with Vinegar for a sharp taste. It's normally served one or two days after Christmas or on special occasions from the Eurasian Kristang household in Malacca and Singapore.

Serves 8

Ingredients
1 kg chicken chopped into 16 pcs
4 tbsp blended spice paste
1 cup coconut and olive oil combo
2 cups water
6 pcs Kaffir lime leaves
1 1/2 pcs yellow onion, finely sliced
1 - 1/2 tsp salt, or to taste
5 potatoes, diced into half

Ingredients for the Spice Paste
16 pcs fresh red chilli (chopped)
80 gm shallots (diced)
1 tbsp garlic (chopped)
1 tbsp ginger (sliced)
1/2 tbsp galangal (sliced)
1/4 lemongrass (sliced)
2 candlenuts (crushed) optional

Ingredients for the Vinegar Mixture
2 tbsp tamarind juice extract
1 tsp sugar, or to taste (optional)
1/4 turmeric powder

Preparation
1. Firstly, blend the spice paste ingredients to a fine paste. Add a little oil and water, if necessary.
2. Next, heat wok with oil, add in the onions and stir fry until slightly caramelized.
3. After that, add the spice paste, stir well for 10 mins until fragrant.
4. Then, add the semi-fried chicken pieces, water, salt & stir until well combined.
5. Let chicken simmer for 10 mins on medium heat, then add potatoes & vinegar mixture.
6. Next, let it simmer for another 15 mins on low heat.
7. Now, you can throw in some Kaffir lime leaves for a distinctive flavor.
8. Finally, do a final test taste if desired for more salt or sugar & Devil Curry is ready to be served!

Tips:
1. The use of Vinegar can be substituted with Tamarind Juice Extract for a bursting flavor.
2. The use of English Mustard Powder can be replaced with Turmeric Powder instead.

Chef Kristen's Quote: There's nothing more Romantic than a delicious meal and all you need is Food!

Authentic Kuih Pulut Tekan - Chef Kristen's Quick & Easy Meal

Here's another Fusion Passion Delight from my humble abode. Being a Malaccan, you can't seem to go without having this Nyonya Delight anytime of the day. The craving just comes hitting you. So, I made my very own version of  *N A S I  I M P I T* with a twist! Call it what you want, Kuih Pulut Tekan, Nasi Impit, Kuih Tai Tai or Glutinous Rice Cake with Sambal Ikan Bilis (Spicy Anchovy Sauce). You can choose to eat it either Savoury (with Sambal or Rendang) or Sweet (with Kaya or Gula Melaka Sauce) or simply even by its own.

Serves 12

Ingredients for Sambal
1 cup vegetable oil
250 gm anchovies (peeled & cleaned)

1 large yellow onion (finely sliced)

1/4 inch lemongrass (finely sliced)
100 gm homemade chilli paste
1 tbsp tamarind juice extract

6 pcs Kaffir lime leaves

Salt to taste

Ingredients for Pulut
1 1/2 cup of glutinous rice

1 pc of Pandan leave (thinly torn & knotted)
140 ml of thin coconut milk
80 ml thick coconut milk
1 1/2 tsp salt
1 tsp Bunga Telang juice extract (Butterfly Pea Flower)

Preparation for Sambal (Spicy Savoury Chilli Paste):

1. Heat about 3-4 tbsp oil in a wok and fry the anchovies until crispy.

2. Then, add in the sliced onions and stir fry until a little caramelized. 

3. Next, add in the lemongrass, chilli paste & salt. Stir fry for 10 mins. 

4. After that, add in the Kaffir lime leaves, tamarind juice extract and stir fry for 10 mins.

5. Once the paste becomes slightly thick, add in the anchovies, stir well & ready to serve.

Preparation for Pulut (Glutinous Rice Cake)

1. Heat steamer on high heat for 7 mins.

2. Then, add the glutinous rice to the prepared thin coconut milk and 1 tsp salt.

3. After that, spread & flatten the rice in a pan and line the Pandan leaves.

4. Next, steam the rice on medium heat for 25 mins. 

5. When done, use a chopstick and stir the rice to avoid lumps.

6. Next, add in thick coconut milk, 1/2 tsp salt & BPF juice extract and stir well.

7. Then, flatten the rice on pan again and steam on low medium heat for 20 mins.

8. After 20 mins, spread a banana leaf over the rice, place another pan over it. (**)

9. Next, add a heavy weight over the pan for further flattening compression about 7 mins.

10. Finally, oil a knife with butter for easy slicing and serve it hot with Sambal. 

Tips:

1. You can choose to eat it with Sambal (Savoury) or Kaya (Sweet) or simply by its own.

2. Kaya is Malaysian Coconut Egg Jam spread.

3. It also goes perfectly well with Curry, Rendang, Stew and Gula Melaka Sauce. 

4. Top it up with some Hot Chocolate Fudge or Caramel Sauce for some creativity twist of flavors.

5. ** If you don't have banana leaf, you can use a translucent or clear plastic.

Resepi Rendang Raya ala KP (KP's 3R Delight) - Chef Kristen's Quick & Easy Meal

What is Hari Raya without the Rendang! So, here is KP's version of Rendang recipe. I am KP and I live in a multicultural country of Malaysia, a true melting pot of all seasons. It is Eid celebration across the world and I am more than glad to impress you with my delightful meal of a favorite Malay dish that is quite well-known. *R E N D A N G  A Y A M*

Serves 7

Ingredients to be blended into paste:

6 cloves garlic

5 shallots

2 pieces lemongrass (serai)

1 medium yellow onion

2 inches ginger

2 inches galangal (lengkuas)

4 pieces red chillis

1 tbsp Alagappas turmeric powder (substitute for live kunyit @ kunyit hidup)

*no biji keras and no kunyit hidup*

Ingredients:

8-9 tbsp Naturel Blend Canola & Sunflower Oil (extra oil can be disposed later)

1 tbsp blended habanero chilli (substitute for bird's eye chilli @ cili padi)

3 pieces kaffir lime leaves (daun limau purut)

1/2 chicken (about 10 pieces)

1 cup thick coconut milk extract (santan)

3 tbsp kerisik (grated,toasted,grounded coconut paste)

1 1/2 piece tamarind paste (substitute for asam gelugur @ asam keping)

4 pieces daun limau purut finely sliced (substitute for daun kunyit)

Salt and sugar to taste

Preparation:

1. Heat a generous amount of oil in a deep pan to fry the blended paste.

2. Next, stir fry paste for 10 mins until a little dark brown in color.

3. After that, add in blended habanero paste, chicken, kaffir leaves, salt & sugar.

4. Simmer chicken for 20 mins until it shrinks with its juice blending well with the paste. 

5. Next, add in the coconut milk & tamarind extract. Simmer for 15 mins.

6. Once you get the fragrant aroma, throw in the kerisik & simmer for 10 mins.

7. Lastly, add sliced kaffir leaves, stir for 5 mins until combined & the rendang is ready!

Tips: 

1. You can use the same recipe for Mutton, Lamb, Prawn and Beef.

2. Interestingly, for prawns add pineapple cubes to enhance the flavor.

3. Serve hot with ketupat, pulut empit, nasi kunyit, nasi minyak and steamed rice. 

Chef Kristen's Quote: If a Chef makes a mistake, he covers it with sauce and says it is a new recipe but KP enhances it with substitutes and calls it a Fusion Passion Recipe!

Fusilli alla Marinese Spicy Tangy Lamb Pasta - Chef Kristen's Quick & Easy Meal

Here's another Fusion Passion creation. I created a new sauce recipe of my own known as "Marinese" combining the ingredients found in the traditional pasta sauces of Marinara and Bolognese.

Serves 3

Ingredients:

2 cups / 500 ml fusilli pasta

1250 ml water

100 g broccoli sauteed with olive oil & salt

4-5 tbsp olive oil

1 medium tomato

1 medium round aubergine

2 green chillies

2 pcs garlic (diced)

1/4 inch young ginger (sliced in thin strips)

Ingredients to be marinated for 20 mins:

1 tbsp Nestle yogurt

1 tbsp premium tomato paste

2 tbsp garlic ginger paste

1 tsp peppercorns

1 tsp black seed powder

1 tsp cumin powder

1 tsp onion powder

1 tsp all purpose seasoning

1 tsp turmeric powder

2 slices of lemon juice extract

6 tbsp Dutch Lady Full Cream Milk / Pauls Whipping Cream

Salt to taste

Parmesan cheese for garnish

Preparation:

1. Heat oil in a deep pan, fry garlic, ginger and green chilli until slightly golden brown.

2. Next, put in the marinated lamb with its mixture and let it boil for about 30 mins.

3. Once meat is tender, throw in the tomato and aubergine, stirring them well.

4. Let it simmer for 10 mins until vegetables are cooked well.

5. Set aside and boil the pasta in hot water for 10 mins until it has a shinny look surface.

6. Then, drain the water completely from the pasta using a strainer.

7. After that, toss the pasta into the lamb mixture and stir well.

8. Finally, throw the sauteed broccoli and stir ingredients until combined well.

Tips:

1. You can use the same recipe for every other range of pasta found.

2. You can also substitute the lamb with chicken or other meat available.

3. Serve hot with grated Parmesan cheese.

One-Pot Chicken Stew - Chef Kristen's Quick and Easy Meal

Here's another home recipe from my childhood days. I can't really share my secret ingredient but there's a substitute to it that goes quite well when served hot with my ghee raisin rice. Try it. Enjoy!

Serves 5

Ingredients:
1 large yellow onion
1 medium carrot
2 medium potatoes
1/4 tsp black seed powder
1/2 dry fenugreek leaves (kasoori methi)
1/2 tsp turmeric powder
5-6 tbsp coconut oil & vegetable oil
10 gm SCS unsalted butter
5 sprigs of fresh coriander
Salt to taste

Ingredients to be marinated for 25 mins:
750 gm of chicken thigh
165 ml of secret ingredient sauce
1 tbsp premium tomato paste
1 tsp McCormick coriander powder
1 tsp McCormick ground chilli powder
1/2 tsp MasterFoods lemon herb and garlic powder
1/2 tsp MasterFoods onion powder
1 tsp MasterFoods cumin powder
2 tbsp ginger garlic paste

Preparation:
1. Heat oil in a deep pan, fry onions until slightly golden brown.
2. Next, put in the marinated chicken with its mixture.
3. Then add the turmeric and salt in.
4. Let it simmer for 20 mins until chicken is slightly tender.
5. After that, add in the potatoes and carrot, followed by the fenugreek leaves and black seed powder.
6. Simmer for another 15 mins until all ingredients are cooked well.
7. Finally, sprinkle the chopped coriander leaves on top of the stew for a aromatic flavorful touch.

Tips:
1. Coriander not only adds flavor to dishes but is a great source of health benefits.
2. Substitute the secret ingredient sauce with any broth mixed with a little light & thick soy sauce.
3. Serve hot with bread or steamed fragrant rice.

Rich Pound Butter Cake - Chef Kristen's Quick & Easy Bake

Hey there, it's been a while I blogged on something inspiring. So here's my first blog for the year 2020 to start off with and will continue to share more inspirational gastronomic meals and bakes.

Let me start off with a little insight of my all time favorite recipe. Rich Moist Pound Butter Cake. It takes less than an hour to bake a rich and delicious cake. So, what is the actual difference between Butter Cake & Pound Cake? Well, honestly they are both very similar using baking powder as a leavening agent. But there is a slight difference though. Pound Cake has 4 main ingredients which is Butter, Flour, Sugar and Eggs that uses one pound each for all the ingredients. And, Butter Cake has a slightly different ratio for the same ingredients.

Serves 12-14

Ingredients:
1 1/2 cups all purpose flour
4 eggs (including egg yolks)
250 gm unsalted butter (SCS / Kerrygold)
50 ml full cream milk (Dutch Lady)
1 1/2 cups castor sugar
1 tsp baking powder
1 tsp salt
1 tbsp vanilla extract

Preparation:
1. Preheat oven to 350 F (180 Degrees). Bake at 180 Degrees for 45 mins. Cool down for 10 mins.
2. To begin with, use a hand mixer and mix the butter until light in color and fluffy for 4-5 mins.
3. Then, add in the sugar and mix for about 2-3 mins.
4. After that, beat the eggs incorporating the salt and vanilla extract.
5. Next, gradually pour the egg mixture into the butter and mix well until fluffy.
6. Once done, throw in the flour and mix on medium speed for 2-3 mins.
7. When batter is smooth, place it in the oven and bake for 1 hour and 15 mins.

Serving Suggestions:
1. Serve with whip cream and berries.
2. Top it up with some Butter Icing / Gel Icing / Cream Cheese Icing.
3. Dip it over with some Chocolate Ganache topping.
4. Serve plain with a cup of Coffee or Tea.

Thoughtful Tips:
1. Best served warm or at room temperature.
2. Do not refrigerate butter cake.
3. You can keep them up to 7 days (my recipe).
4. Per slice is 232 calories (dessert serving).

Chef Kristen's Quote: Happiness is baking a Cake and gobbling it all up without Guilt!