Archive for the Malaysian cuisine Category

Nyonya curry chicken

Posted in Chicken dishes, Malaysian cuisine, Nyonya cuisine on February 10, 2011 by yongtzetan

Wonderful curry. I blended all ingredients under ‘Spice paste’ in a food processor. Mind you this curry is quite spicy. Reduce the amount of dried chillies to your liking/tolerance.

Belacan is actually a shrimp paste, a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is made from fermented ground shrimp.

Toast it in a wok quickly until fragrant before blending it with other spices (the smell is very strong, open your windows when you are doing this).

Recipe from “Nyonya Flavours – A Complete Guide to Penang Straits Chinese Cuisine”

Ingredients :

  • 4-5 tbsp oil
  • 1 star anise
  • 2 cloves
  • 1 cinnamon stick

Spice paste (ground)

  • 30 gm (15) dried chillies, soaked
  • 200 gm (20) shallots
  • 15 gm (3 cloves) garlic
  • 20 gm belacan, toasted
  • 20 gm (2cm) tumeric
  • 20 gm (3 tbsp) coriander seeds
  • 2 gm (1 tsp) cumin seeds
  • 2 gm (1 tsp) fennel seeds
  • 1.5kg meaty chicken pieces
  • 300 gram potatoes, peeled and cut into wedges
  • 400 ml thin coconut milk
  • 100 ml thick coconut milk


  • 1 tbsp salt
  • 1/2 tsp sugar

1. Heat oil over medium low flame and saute star anise, cloves and cinnamon stick. Add in spice paste and stir-fry well. Add 2 to 3 tbsp thick coconut milk (if it is too dry) and fry over low heat until fragrant and oil separates.

2. Add chicken and fry for a minute. Add potatoes and pour in thin coconut milk. Simmer until chicken is tender and potatoes are cooked.

3. Lastly, add the thick coconut milk and season to taste. Continue to cook until gravy is slightly thick. Serve with steamed rice.

Curry chicken with potatoes

Posted in Malaysian cuisine, Moden/Fusion/Chef's recipes/Misc on June 14, 2007 by yongtzetan

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Curry chicken with potatoes, originally uploaded by yongtze.

This is my own Malaysian version of spicy curry chicken with a strong garlic taste. If you like spicy curry and garlic, give it a try. A pot of curry is always welcomed in winter 🙂

serving size: feeds 2 hungry adults!

  • chicken: 2 thighs, 2 drumsticks, and 1 breast fillet
  • 2 big potatoes, diced
  • 5 cloves of garlic, coarsely chopped
  • 1 tablespoon dried chilli flakes (or fresh chillis, chopped)
  • 80 grams coconut cream, diluted by about 5 cups of water
  • 3 tablespoon good curry powder
  • cooking oil
  • soy sauce
  • dash of salt

Heat up the oil in a big pot over medium heat. Sauté garlic and dried chilli flakes slowly over low heat for about 5 minutes. Do not burn the garlic and chilli. Add curry powder and mix well with garlic and chilli. Cook for another 5 minutes over low heat.

Add chicken and potatoes to brown them briefly over medium heat for 5 minutes. Add 1/3 of the diluted coconut cream and a dash of salt to the pot and bring to boil. Simmer for 5 minutes. Add the rest of the diluted coconut cream. Simmer for 5 minutes. Add soy sauce to taste. And continue to simmer until potatoes are tender. Serve with rice or French loaf.