Saturday, April 15, 2006

Dry Pork Curry

Inspired by Iron Chef Aw 's chicken varuva recipe I decided to replace the chicken with pork to see how it taste. Ideally the meat should be wild boar but normal pork should suffice if you did not manage to find any at the local market.

Slice some pork as thinly as possible. Sprinkle some corn flour to tenderize the meat. Dice up some potatos to add into the curry later. Ideally some "fatty" meat should be added to add some extra taste to the dish. But being health conscious only lean meat was used.

Generous amount of curry leaves and four sliced chilli padi

Half a large onion sliced into large slices, 3 cloves of garlic and two shallots finely diced

Spices...slight variation to the recipe, I added in some dried shrimps

Don't forget the coriander...its up to you how much to dice up...

Of course the required curry and chilli powder...

Fry the spices with the garlic and shallots in a little bit of oil until they are fragrant, then chuck in the onions and chilli...

Add the chicken in after the spices and onions are fried emitting a nice aroma, add in the chicken and potatos together with one table spoon of chilli and curry powder...simmer for 10 minutes or so, occasionally adding some water....instead of using salt I used light soy sauce and dark soy sauce to darken the dish

My mother-in-law loved it!!!...however it is a bit on the spicy side...I guess instead of 4 chilli padi I should put 2 and instead of one table spoon of chilli powder, half should suffice.

1 comment:

Anonymous said...

Mana boleh from babi it turned out to be chicken............but with the spirit of Malaysia boleh, semua pun jadi