Happy Tuesday 😊
It’s a bit hard getting back to regular schedule when you spent 30 days long waking up between 2-3 AM 😅 Yep. It’s 4 AM atm, but I’ve been up since 2.30 AM 😅 Fun 😅
How’s everyone doing, today? It’s windy and we are getting flurries again. However, weather prediction says we are expecting 19C this coming Saturday! Friday will be 14C, Saturday will be 17C and Sunday will be 19C. Wowzer.
Short Winter would be wonderful for sure. Here is crossing fingers for a not so dry Summer, though!
Today I have Indonesian chicken curry recipe to share 😊
6 chicken thighs
2 chayote
1 can of coconut milk (400 ml)
600 ml water (in total)
1-2 tbsp peanut oil
1 lemongrass
3 kafir lime leaves
4 candlenut
1/2 tsp ground coriander
1/2 tsp white pepper powder
1/8 tsp ginger powder
1/8 tsp lesser galangal (lesser ginger) powder
4 garlic
1 small onion
Chicken bouillon powder to taste
2 tbsp dark brown sugar
MSG, if using
In a food processor, turn garlic, onion, candlenut, with 1-2 tbsp water into a fine paste. Dump mixture onto a pan. Add in the rest of the spices.
Skin and slice chayote into matchstick, soak them in water.
Saute paste and spices until fragrant, pour in 100 ml water and coconut milk
Add in chicken thighs, cook for 20 minutes, covered on medium heat
Take off cover, add in chayote, season, then cover again. Boil for another 20 minutes on low-medium heat
Ready to be served with compressed rice (lontong/ketupat), or regular warm rice 😍
Opor Ayam Jipang
Ingredients
- 6 chicken thighs
- 2 chayote
- 1 can of coconut milk 400 ml
- 600 ml water in total
- 1-2 tbsp peanut oil
- 1 lemongrass
- 3 kafir lime leaves
- 4 candlenut
- 1/2 tsp ground coriander
- 1/2 tsp white pepper powder
- 1/8 tsp ginger powder
- 1/8 tsp lesser galangal lesser ginger powder
- 4 garlic
- 1 small onion
- Chicken bouillon powder to taste
- 2 tbsp dark brown sugar
- MSG if using
Instructions
- In a food processor, turn garlic, onion, candlenut, with 1-2 tbsp water into a fine paste. Dump mixture onto a pan. Add in the rest of the spices.
- Skin and slice chayote into matchstick, soak them in water.
- Saute paste and spices until fragrant, pour in 100 ml water and coconut milk
- Add in chicken thighs, cook for 20 minutes, covered on medium heat
- Take off cover, add in chayote, season, then cover again. Boil for another 20 minutes on low-medium heat
- Ready to be served with compressed rice (lontong/ketupat), or regular warm rice
