Curry Chicken (Less Spicy)

My 2yrs 10mths has been asking for curry chicken lately, and this is the second time for the week im making. I thought of keeping this recipe as the level of spiciness as well as the texture for potato is just nice. There is some light seasoning now that we start to use for cooking as the elder grows.

Recipe :
5 antiobiotic free chicken drumsticks
2 antibiotic free chicken wings
3 white potatoes
4 red chillies, roughly remove seeds
5 shallots (i like to use dark purple colour type)
4 clove garlic
2-3 one inch size bentong ginger
3 Tbsp organic curry powder (dilute with 5 Tbsp of water)
About 500ml / 3 cups filtered water
125ml fresh coconut milk
1 Tbsp plain greek yogurt (optional)

To make the chilli paste, blend chillies, shallot and garlic together.
To marinate the chicken parts, rub 1 tsp pink himalayan salt all over the chicken. Dilute 1 tsp organic soy sauce with 5 Tbsp of filtered water, add 1 tsp organic turmeric powder, add 1 Tbsp curry powder. (I marinate for about 30 minutes)

(1) Heat up some coconut oil on a deep frying pan (shown in picture). Stir fry whole one inch size ginger till fragrant.

(2) Add in chili paste and stir fry till the oil separated. Add in diluted curry powder and continue to stir fry. Add in chicken and stir fry till the paste mixture absorbed.

(3) Add in water and bring it to boil. Once boil, add in potatoes and simmer in medium temperature for 10 minutes.

(4) Once the potatoes roughly soften (al-dente), add in coconut milk and let it boil for 2-3 minutes. Stir in yogurt and mix properly. Taste the curry and add more seasoning if necessary. Once done, off fire and serve accordingly.

Verdict : Chicken flesh is so soft that it is effortless when eat and potato's texture is just nice. I wish the colour would look more red, which suggest i may need to add chilli powder or more chillies (may need to remove seeds to maintain the level of spiciness while adding the red-ness) next time.

Homemade Mayonnaise

I finally had a chance to show my first successful homemade mayonnaise attempt. I had previously tried making it but the texture was too runny to be mayonnaise. I did not take the step-by-step pictures thus i would write in details on the steps required to achieve the right texture as well as my thought on the taste and other improvements.

Recipe (made slightly less than 1 cup of mayonnaise):

2 kampung egg yolks (picture should show 2 eggs)
1/2 tsp organic Dijon mustard
1/4 tsp pink himalayan salt
2 Tbsp lemon juice / apple cider vinegar (i decided to use lemon after i found out
i have remaining from fridge)
1 full cup olive oil (i used extra light by Borges as it has natural taste) - Divide the oil into 2 separate cups (1/2 cup + 1/2 cup for easy pouring)

Tools you need :
Immersion hand blender comes with tall mug (the mug looks like picture no.3 above)

To prepare the egg yolk, take the eggs out from fridge and let sit in room temperature 20-30 minutes before using. Roughly coddle the whole egg in a big bowl of boiled water for 2 minutes and rinse over running tap water. Separate the yolk and put in a clean bowl.

NOTE : Please make sure all tools eg jar, bowl, mug etc are clean and dry otherwise wipe with kitchen towel before use.

(1) Pour egg yolks into mug or jar intend to use to mix. Add in Dijon mustard. Add in vinegar and salt.

(2) Put the blender all the way to the bottom of the mug and pulse till all mix. There would be bubble but continue to pulse till all ingredients properly mixed.

(3) SLOWLY [SLOWLY I REPEAT] add in oil, roughly 1 Tbsp drip each time and continue to pulse till it form mayonnaise like texture each time.

(4) Slowly, add oil in a stream while pulsing it, scraping the sides all round necessarily.

(5) Once the oil finish pouring and mixing it, it is consider done.

Verdict :
1. The taste is a bit too sourish to my liking. Suggest to add honey to hide the overly sour taste.
2. Herbs, pepper or cayenne can be added for a twist of taste.
3. 1-2 Tbsp of water can be added to thin or improve the texture.

Overall, it is such a satisfaction to be able to make own mayonnaise. We had never buy commercial mayonnaise though it is hard to avoid when we dine out. The question that always ponder behind my head when looking at those sold at counter is the bleaching white colour mayonnaise. I wonder why is it so white as my both attempts trying with or without egg yolks, it still look much off white.

It is always good to start with basic recipe before attempting to try adding herbs or spices in order to get the right taste or texture. We still eat it with much delight although it is a little sourish.

Buckwheat Coconut Bread

I baked this lovely grain-free buckwheat coconut bread, it has a strong buckwheat flavour and surprisingly my 2yrs 10mths daughter loves it ! The texture is soft, the only thing is it uses a lot of eggs. I adapted from here - the link has no picture or whatsoever but i was attracted to the list of ingredients and was glad i tried.

Recipe:
150g cup organic buckwheat flour
50g organic coconut flour
50g natural psyllium husk
1 tsp natural baking soda
1/2 tsp sea salt
5 kampung eggs
1 Tbsp organic apple cider vinegar
1 Tbsp olive oil
1 Tbsp raw honey
125ml fresh coconut milk

(1) Using a large mixing bowl, beat in eggs and whisk till all mix.

(2) Add in all the wet ingredients and mix well.

(3) Add in all the dry ingredients and mix well.

(4) Pour the batter into a small baking tray lined with parchment paper.

(5) Bake in preheated oven at 180c. Let it cool before serving.


We had it with homemade mayonnaise, recipe can be found here

Sugar free banana coconut muffin

4 bananas
4 kampung eggs
1/2 cup organic coconut flour
2 Tbsp vco
1 tsp bentong ginger powder
1 tsp baking powder
1 tsp baking soda
1 tsp organic vanilla extract

(1) Using a large mixing bowl, mash banana.

(2) Beat in eggs and mix well.

(3) Add in coconut flour and mix well.

(4) Add the rest of the ingredients and mix well.

(5) Pour into medium size muffin paper cups carefully.

(6) Bake at preheated oven at 175c for 25 minutes. Once done, remove from oven and let it cools on s/s rack for 5-10 minutes before consuming.

** I only use fork to mix