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2011 Cooking club Week 5: Malaysian Chicken/Beef Curry

13

Comments

  • #102
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Alijah Prickly Somebody wrote: »
    I followed the recipe to the letter, I will say when I saw 2 tablespoons of palm sugar I did question whether it should have read tea spoons because it seemed like an awful lot?

    (maybe I was just very sensitive to the sweetness)

    It was very nice before the palm was added though and will definitely be making it again.

    i recently bought a new bottle of oyster sauce, it is "healthy boy brand". it was a couple of euro more expensive than the rest, so i thought i was buying quality, that would hopefull have great flavor. i made this recipe with it and it was a bit sweeter than i would like and i thought the flavor of this sauce didnt work well in this dish and actually ruined it.

    i guess there is a wide variation in asian ingredients.

    its always good to make a recipe by the book the 1st time, so you get the balance of flavors intended. after the first time I find it best to add the sweet sour and salt a bit at a time to my own taste so none is dominant and the balance is correct.


  • #103
    Jaxon Handsome Smugness
    Posts: 4,186 ✭✭✭ Jaxon Handsome Smugness


    Mr Magnolia wrote: »
    Was your palm sugar granulated or large solid lumps?

    Solid lumps, have I made a rookie mistake?


  • #104
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,436 Mod ✭✭✭✭Mr Magnolia


    Yeah, would have been a good deal too much. When I get it solid I flake it up with a fork and the volume will increase 3 fold so you used too much.


  • #105
    Jaxon Handsome Smugness
    Posts: 4,186 ✭✭✭ Jaxon Handsome Smugness


    Mr Magnolia wrote: »
    Yeah, would have been a good deal too much. When I get it solid I flake it up with a fork and the volume will increase 3 fold so you used too much.

    Thanks.


  • #106
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Yeah I got mine in a block too, so made sure I flaked it and then used 2 tbsp of it flaked. I didn't add it all at first either because it was a new ingredient that I hadn't used before. Just added it bit by bit and tasted as I went along.


  • #107
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,505 CMod ✭✭✭✭The Black Oil


    Would a squeeze tube version of lemongrass work here?

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #108
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Black Oil wrote: »
    Would a squeeze tube version of lemongrass work here?

    ive used it when i was stuck for lemongrass. its not ideal but works fine.


  • #109
    Mawkchunk
    Registered Users Posts: 20 ✭Mawkchunk


    this curry is amazing! thanks!


  • #110
    Susie_Q
    Closed Accounts Posts: 1,211 ✭✭✭Susie_Q


    I'm cooking this tomorrow night for the regional manager of my organisation, my boss, and two Indian colleagues (both of whom are curry experts!). Didn't take me long to decide on what to cook for them - last time I made this I was talking about it for months.

    Let's hope I don't make a balls of it this time - will update! Thanks again Curry Addict. Am hoping to make the Massaman one soon as I never got around it to last time.


  • #111
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    if you make it really good maybe you'll get promotion :)

    hope it works out well!


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  • #112
    Susie_Q
    Closed Accounts Posts: 1,211 ✭✭✭Susie_Q


    Curry Addict, you're such a legend. Dinner party on Friday was a huge success. Not only was the curry well received, but everyone took second helpings and my Indian colleagues even asked for the recipe!

    Thanks so much - you made me look really great in front of my boss! :D


  • #113
    Susie_Q
    Closed Accounts Posts: 1,211 ✭✭✭Susie_Q


    Hey Curry Addict,

    I'm going to make your Massaman curry on Thursday for some friends. Where I live I can't get either shrimp paste, lime leaves or shallots. I'm guessing for the shallots I can just use onion - any suggestions for the other 2? Will it taste very different if I leave them out?

    Thanks in advance! So excited to try another one of your curries.


  • #114
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Susie_Q wrote: »
    Hey Curry Addict,

    I'm going to make your Massaman curry on Thursday for some friends. Where I live I can't get either shrimp paste, lime leaves or shallots. I'm guessing for the shallots I can just use onion - any suggestions for the other 2? Will it taste very different if I leave them out?

    Thanks in advance! So excited to try another one of your curries.

    instead of lime leaves you can use the zest of a lime, a kaffir lime preferably if they are available. kaffir lime leaves are actually used here as a replacement for kaffir lime zest as it is rare to find a kaffir lime here! so using the zest gives a better result....
    instead of shallots you can use small red onion the smaller the better.
    shrimp paste is irreplaceable unfortunately so you will have to leave that out or maybe a teaspoon of fish stock might help. its only 1 ingredient so it wont be noticeable in the end result if you have everything else.
    make your paste the day before and refrigerate it, so your under less pressure on the day and can enjoy your friends.

    its a lovely hearty curry with bags of flavor :)
    hope it goes well!


  • #115
    Susie_Q
    Closed Accounts Posts: 1,211 ✭✭✭Susie_Q


    Thanks a million.

    One last question - would cashew nuts work instead of peanuts? Or do you need that specific peanutty flavour? Hard to get peanuts here - lots of groundnuts instead though they are fairly flavourless.


  • #116
    Malari
    Registered Users, Registered Users 2 Posts: 18,150 ✭✭✭✭Malari


    I thought groundnuts were peanuts?! :confused::confused:


  • #117
    Susie_Q
    Closed Accounts Posts: 1,211 ✭✭✭Susie_Q


    Well now that's something I've just learned today. You're dead right! No worries so - tons of the bloody things here!

    (Turns out they taste very very very different freshly harvested in India versus fried in a bag from the pub in Ireland, haha)


  • #118
    Susie_Q
    Closed Accounts Posts: 1,211 ✭✭✭Susie_Q


    Well Curry Addict, you've gone and done it again. I honestly didn't know how you could outdo yourself after last time, but you've done it.

    The Massaman curry was AMAZING!

    I didn't have all the ingredients due to my geographical location, so I had to tweak the recipe a bit... I couldn't get shrimp paste, or proper limes, and I was worried things would turn out a bit iffy. I just made it as you instructed and then tasted it to see what else it needed. I ended up doubling the beef stock concentration and adding a tablespoon more fish sauce. It didn't taste so brilliant when it was all mixed together first, but once I left it bubble away and reduce for about half an hour it was heavenly. Jaysus it was seriously good.

    I cooked it in an Indian version of a wok, and served that right onto the table. I chose not to go with the groundnuts (they really don't taste good here) so instead I sprinkled toasted chopped cashews on top. Worked a treat and looked gorgeous. I really should have taken a photo but I was starving.

    I was only feeding myself and two other poeple and had thought I would have some leftovers I could put in the freezer... ha! No chance! The dish was scraped clean, not a bit was left.

    Thanks so much. I'm going to get stuck into the recipes in your other thread next week. Can't wait! If you're ever stuck for a pint, let me know - it's on me!


  • #119
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    glad it worked out for you :) i think the peanuts we get here are roasted so that might be why they taste different. good to see you could tweak the recipe to make it work! balance of flavor is really important in curry making and ingredients differ from place to place so tasting and adjusting is all part of it.


  • #120
    Susie_Q
    Closed Accounts Posts: 1,211 ✭✭✭Susie_Q


    Meant to say that I only used half the amount of dried chillis you recommended... the ones here seem to be super fiery and the curry turned out pretty hot with only 5 chillis in it. You can see the ones I used in this pic... they're not tiny so I'm not sure why they're so flame-inducing!

    IMG_2509.jpg


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  • #121
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    next time maybe remove the seeds, so you get the flavor without the fire. nice spices btw they look very fresh :)


  • #122
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,505 CMod ✭✭✭✭The Black Oil


    That's a handy looking bit of kit you have there, Susie. Care to identify the spices? :)

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #123
    Susie_Q
    Closed Accounts Posts: 1,211 ✭✭✭Susie_Q


    Yes, no problem!

    Clockwise from top we have turmeric, garam masala, green cardamom pods, cumin seeds, mustard seeds, chilli powder and then ground coriander in the middle. The stainless steel spice holder is very typical here in India - I totally fell in love with them and had to buy one. It has an airtight lid so keeps everything fresh and smelling great.

    The bottom left is my electric spice grinder which again is a local piece of kit and seriously brilliant - in 30 seconds flat it will have a very fine powder out of even hard spices like star anise or cloves. Makes life much easier when you like to make pastes or spice mixes from scratch.


  • #124
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    love the grinder :) nice opportunity for you to learn some local recipes while your in curryland :D


  • #125
    nice1franko
    Closed Accounts Posts: 2,300 ✭✭✭nice1franko


    I put all the recipes in this thread so far (plus the malaysian curry recipe from the other thread) into a little doc to print off

    If anyone else wants it: https://dl.dropbox.com/u/417235/2012%20Cooking%20Club%20Week%202b-%20Indian%20Resturant%20curries.rtf


  • #126
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    wow thats neat, nice job! i think you ment to put it in the indian curries tread :)


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  • #127
    nice1franko
    Closed Accounts Posts: 2,300 ✭✭✭nice1franko


    Right you are.... I was in a rush -I was printing it out to use as a shopping list too and I was just heading out the door.


  • #128
    Tusky
    Registered Users, Registered Users 2 Posts: 17,065 ✭✭✭✭Tusky


    Just bought ingrediants for this (came to nearly €30!) and the spices alone were almost €20. I suppose I won't have to buy them again if I'm making similar food in the future. Still need to get a pestle and mortar - any ideas where to pick one up cheapish in Dublin?


  • #129
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Tusky wrote: »
    Just bought ingrediants for this (came to nearly €30!) and the spices alone were almost €20. I suppose I won't have to buy them again if I'm making similar food in the future. Still need to get a pestle and mortar - any ideas where to pick one up cheapish in Dublin?


    I got mine in asia market on drury street it was around 20e for a large stone one, i wouldnt buy any other tbh, as the are great. even though its a large one i often cant fit all the ingredients i want into it and wish it was bigger!

    you could also use a small coffee grinder or borrow one for the moment :)

    it is a worth while investment as home cooked Asian food can be a lot better than what u get in take aways / restaurants when u get good at it :pac:


  • #130
    Tusky
    Registered Users, Registered Users 2 Posts: 17,065 ✭✭✭✭Tusky


    Curry Addict wrote: »
    I got mine in asia market on drury street it was around 20e for a large stone one, i wouldnt buy any other tbh, as the are great. even though its a large one i often cant fit all the ingredients i want into it and wish it was bigger!

    you could also use a small coffee grinder or borrow one for the moment :)

    it is a worth while investment as home cooked Asian food can be a lot better than what u get in take aways / restaurants when u get good at it :pac:

    ...Was hoping to pick one up for €10ish. Can't justify €40 on spice related purchases in one week! ha.


  • #131
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,436 Mod ✭✭✭✭Mr Magnolia


    Curry Addict wrote: »
    you could also use a small coffee grinder or borrow one for the moment :)

    I wouldn't advise it, the coffee will be badly tainted afterwards.


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  • #132
    Tusky
    Registered Users, Registered Users 2 Posts: 17,065 ✭✭✭✭Tusky


    Turned out really well - delicious. One slight problem: there was something in it that was a bit hard to chew, possibly lemongrass. Will chop smaller next time.

    lazk1.jpg

    Only thing is: I followed the spice mix recipe and it only looks like enough for about 3, maybe 4 dishes (and not the 10 mentioned in OP).


  • #133
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Tusky wrote: »
    Turned out really well - delicious. One slight problem: there was something in it that was a bit hard to chew, possibly lemongrass. Will chop smaller next time.



    Only thing is: I followed the spice mix recipe and it only looks like enough for about 3, maybe 4 dishes (and not the 10 mentioned in OP).


    looks good :pac: i guess i was being a bit ambitious with 10 in the original post. its most likely the lemongrass that was a bit tough, glad you enjoyed!


  • #134
    Tusky
    Registered Users, Registered Users 2 Posts: 17,065 ✭✭✭✭Tusky


    Curry Addict wrote: »
    looks good :pac: i guess i was being a bit ambitious with 10 in the original post. its most likely the lemongrass that was a bit tough, glad you enjoyed!

    Will definitely make again. Have to find some other recipes to use all these spices for now! ...I'm turning into a curry addict! Possibly some Indian ones.


  • #135
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Tusky wrote: »
    Will definitely make again. Have to find some other recipes to use all these spices for now! ...I'm turning into a curry addict! Possibly some Indian ones.

    you could use up plenty on these recipes :pac: http://www.boards.ie/vbulletin/showthread.php?t=2056521427


  • #136
    Ipso
    Closed Accounts Posts: 5,995 ✭✭✭Ipso


    Wow, this was nice. I'd put it on my tooth brush if it were accepted in society.
    It's amazing how the final ingredients set it off; I was tasting it as I went along and wasn't too impressed but when I added the fish sauce and sugar it all came together.
    Is it me or is there something in it that reminds you of chipper curry?


  • #137
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Ipso wrote: »
    Wow, this was nice. I'd put it on my tooth brush if it were accepted in society.
    It's amazing how the final ingredients set it off; I was tasting it as I went along and wasn't too impressed but when I added the fish sauce and sugar it all came together.
    Is it me or is there something in it that reminds you of chipper curry?

    it reminds me of a chinese curry :)


  • #138
    ilovetorun
    Registered Users Posts: 224 ✭✭ilovetorun


    I'm going to try this over the weekend, I always follow the Curry Addicts Indian curry recipes so I have no doubt this will be a winner. Thanks again


  • #139
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    ilovetorun wrote: »
    I'm going to try this over the weekend, I always follow the Curry Addicts Indian curry recipes so I have no doubt this will be a winner. Thanks again

    its a nice quick one, hope it goes well :)


  • #140
    ilovetorun
    Registered Users Posts: 224 ✭✭ilovetorun


    As expected, this was delicious! Full of flavour with a nice kick to it. Very quick and easy to make once you have everything prepared in advance. I made enough for today's dinner too. Thanks again curry Addict:)


  • #141
    fifib
    Registered Users, Registered Users 2 Posts: 1,463 ✭✭✭fifib


    made this last week and loved it. still have lots of spice mix left so having it tonight again this time with beef!


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  • #142
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    ilovetorun wrote: »
    As expected, this was delicious! Full of flavour with a nice kick to it. Very quick and easy to make once you have everything prepared in advance. I made enough for today's dinner too. Thanks again curry Addict:)

    glad you enjoyed!


  • #143
    conor052001
    Registered Users Posts: 147 ✭✭conor052001


    made this this week, delicious thanks op


  • #144
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    looks great, glad you enjoyed!


  • #145
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Made this for dinner tonight, but since I was cooking a big pot for the family I cooked it long and slow. And I used lamb. And I added potatoes. I blended the onion, lemongrass, garlic and ginger (yes I added this too) to a paste so there's no funny grainy texture from the lemongrass.
    The spices are divine, Curry Addict. Perfect balance. Seriously, was this delicious or was this delicious? I really enjoyed this very much, so did the family. A definite regular in our menu.

    018_zps06c24ad5.jpg

    Just so you know, in Malaysia this is actually a kurma curry, rather than just a curry which is normally much much milder and soupy.


  • #146
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    very nice adaptation Mrs fox it looks really delicious :pac: the freshly roasted spices really do bring this curry alive.

    im a big fan of slow cooking myself. it wouldn't be unusual to find a big pot on the cooker here at 10am in the morning.

    i would recommend trying this one if you havent already noticed it buried in the cooking club recipe vaults :D

    http://www.boards.ie/vbulletin/showthread.php?t=2056515174


  • #147
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Curry Addict wrote: »
    very nice adaptation Mrs fox it looks really delicious :pac: the freshly roasted spices really do bring this curry alive.

    im a big fan of slow cooking myself. it wouldn't be unusual to find a big pot on the cooker here at 10am in the morning.

    i would recommend trying this one if you havent already noticed it buried in the cooking club recipe vaults :D

    http://www.boards.ie/vbulletin/showthread.php?t=2056515174

    I have noticed the burmese curry before. I will most definitely try the kua curry paste.
    i'm out of kaffir lime leaves at the moment so i'll wait til my next asian grocery trip.
    keep coming with more curry recipes, please CA.


  • #148
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Mrs Fox wrote: »
    I have noticed the burmese curry before. I will most definitely try the kua curry paste.
    i'm out of kaffir lime leaves at the moment so i'll wait til my next asian grocery trip.
    keep coming with more curry recipes, please CA.

    tbh id recommend making green curry paste to use here instead of the kua curry paste as its more usefull in other dishes. the kua curry paste is simpler, as the region its from is more remote so less ingredients are used etc. the difference will not be noticeable.


  • #149
    blondeonblonde
    Registered Users Posts: 372 ✭✭blondeonblonde


    Curry Addict, just tried this today & have to say it was superb.. Really lovely complex spices & a nice but not too hot kick from the chillis. So easy to make too once the spice mix is made. I was worried it might be too sweet with oyster sauce & sugar so put in a bit less and it was just right for me. Also didn't have lemongrass so put in lime leaves instead. Will try with lemongrass next time.

    Thanks for posting, it's not often a new recipie goes straight into the bank but this is defo gonna be a regular one for me! Now to look out for some more of your curries!


  • #150
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    glad you enjoyed :)


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  • #151
    pugwall
    Registered Users, Registered Users 2 Posts: 464 ✭✭pugwall


    I made this over the weekend with 4 chicken breasts and it tasted amazing. Superb flavours. I had it with rice on Saturday then used noodles flavoured with sesame oil, soy sauce and scallions tonight.
    Next time I might bash the lemongrass into a paste instead of chopping as I couldn't chop it fine enough. Also, the Cinnamon was difficult to grind manually so I may invest in a spice grinder.

    I added cream to the recipe as I had some spare in the fridge, nice touch.

    Thanks a million for this recipe OP, possibly the most authentic curry I have ever made. I'm still licking my lips


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