It is only the 25th day of the month in this brand new year and yet, I can already feel the tiredness of being in the working world. I know that it’s my choice to be a working mom but I bet, it’s okay to let out your feelings once in a while. Anyway, trying my very best to make full use of my time, I’ve decided to share a recipe with all of you, my dear readers.
I received two packets of spices from my friend, who hails from Terengganu. Just like me, she enjoys good food and you can always depend on her on great selection of eating and meeting places. What makes these packets special is, we’ve been friends for at least 19 years and no doubt, it is always food which binds us together. Since it was my first time preparing the dish, I followed the recipe stated on the back of the spice packet. I was very happy that I decided to try cooking the dish. It tasted good and I will definitely cook this dish again. Aha, not to forget, Moktang, if you ever come across this entry, it is specially dedicated to you! (psstttt….don’t forget to get more spice packets for me whenever you’re in Terengganu ya!)
THE TREASURED PACKETS OF SPICES
‘MASAK GULAI BUNGA ROSE’
1 kg of chicken (cut into small pieces)
- 10 shallots
- 3 cloves of garlic
- 1 inch piece of ginger
- 1/2 inch piece of galangal
- 1/2 inch piece of turmeric root
- 8g of Rempah Masak Cap Bunga Rose ( I used 2 teaspoonfuls)
- chilli paste ( I used 2 tablespoonfuls)
- tamarind ( I used 1/2 tablespoonful of Adabi tamarind paste)
- sugar and salt to taste
- coconut milk ( I used a packet of Ayam’s brand coconut cream, about 200ml, diluted with similar amount of water)
- cooking oil ( I used about 5 tablespoonfuls)
- 1 large onion (sliced into rings)
- Firstly, grind shallots, garlic, ginger, galangal and turmeric root finely and add in chilli paste and rempah masak.
- Pour ground ingredients into a big bowl and put in your chicken pieces. Mix well and let to marinate for 15 minutes.
- Next, heat some cooking oil and put in the marinated chicken pieces.
- Stir occasionally and once the chicken is half-cooked, pour in the coconut milk.
- Lower the heat and let to simmer till your chicken pieces are tender.
- Add in tamarind paste, salt and sugar to taste. Scatter the onion rings, stir for another 5 minutes and turn the heat off.
- Serve hot with plain, boiled rice.
- Isn’t friendship a glorious thing ?