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.