Friday, April 14, 2017

蓝花饭 & 咖哩鸡 Butterfly Pea Flower Rice & Curry Chicken


材料 :

白米  2
清水  3

做法 :

1. 蓝花加清水1煮滚2分钟,过滤取蓝花汁。
2. 将米洗净,沥干水份,加入蓝花汁和清水用电饭锅煮熟。


材料 A :

鸡肉  1公斤

马铃薯  4粒 (去皮,切块)
咖喱叶  5枝
辣椒糊  4-5汤匙
Baba's肉类咖哩粉  4-5汤匙
椰浆  250毫升
清水  500豪升 +-

材料 B : (捣烂)

葱头仔  250克

蒜  5瓣
香茅  5枝

调味料 : 盐, 糖, 生抽

做法 :

1. 烧热油,先爆香材料B

2. 加入鸡肉拌炒至转白色,加入咖喱叶辣椒糊和咖哩粉拌匀
3. 倒入清水和马铃薯, 加锅盖焖煮至熟软
4. 最后加入椰浆和调味料煮滚即可以盛起。

Butterfly Pea Flower Rice

Ingredients :

2 cups rice
3 cups water
20 butterfly pea flowers ( bunga telang biru )

Method :

1. Boil butterfly pea flowers with 1 cup water for 2 minutes, discard flowers and retain the blue water.
2. Wash and drain the rice. Combine with the water and butterfly pea flower water and cook the rice as usual.

Curry Chicken

Ingredients A :

1kg chicken, cut into bite-size pieces
4 potatoes, peels and cut into chunks
5 sprig curry leaves
4-5 tbsp chilli paste
4-5 tbsp curry powder
250ml coconut milk
500ml +- water

Ingredients B : (pound)

250g shallots
5 cloves garlic
5 stalks lemongrass,  bruised

Seasonings : salt, sugar, light soy sauce

Method :

1. Heat oil in a wok, sauté the pound ingredients B until fragrant.
2. Add in chicken pieces, curry leaves, chilli paste, curry powder and stir fry.
3. Pour in water and potatoes, cover the lid and simmer till the chicken is cooked.
4. Add in coconut milk, seasonings and bring to boilDish out and serve with butterfly pea flower rice.