蓝花饭
材料 :
白米
清水 材料 :
白米
蓝花 20朵
做法 ：
1. 蓝花加清水1杯，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。
咖哩鸡
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.
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 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
250ml coconut milk
500ml +- water
Ingredients B : (pound)
250g shallots
5 cloves garlic
5 stalks lemongrass, bruised
Seasonings : salt, sugar, light soy sauce
Method :
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 boil. Dish out and serve with butterfly pea flower rice.
