Penang Chicken Curry Kapitan

As I dished up the chicken, I noticed that I wasn't "wow!" It was not comparable to what I had expected. But then again, I should have known better as I lacked some of the ingredients, namely the unobtainable curry leaves, cekur, and candle nut.... and, I've forgotten the turmeric, which explains why my chicken curry kapitan wasn't as golden-yellowish as it should have been. However, to give fair credits, the dish was edible and quite tasty.... like I said, just not "wow!"

Nonetheless, I did smelled like curry the rest of the day and my little kitchen smelled like a Malay home for a day!

Penang Chicken Curry Kapitan
2 lbs of chicken, cleaned and cut into desirable size
2 large onion, cut into small cubes
2 cups of coconut milk
1 sprig of curry leaves
1 1/2 tsp of salt and sugar to taste

To be blended:
15 shallots
1 clove of garlic
1 inch of galangal, sliced
1 inch of cekur, sliced (not knowing better, I substitute with ginger)
2 pcs of candle nut (substitute with macadamia nuts)
15 dried chillies, soaked in hot water and seeded
5 fresh red chillies, seeded and cut
2 inches of lemon grass, sliced
2 inches of fresh tumeric, sliced
20 grams of dried shrimp paste/belacan, toasted

Heat 3 tbsp of oil in a large pot.
Add the large onions and fry for a while.
Put in all the blended ingredients, 1 1/2 tsp of salt and stir for 10 minutes.
Add the chicken pieces and stir well.
Add coconut milk, curry leaves, and a tsp of sugar.
Boil gently, cover and simmer until chicken is cooked.

Baked Pork Chop with Fried Rice

One of my favorite dish when visiting California is baked pork chop with fried rice. It is well-known and obtainable at Hong Kong's coffeeshop / 茶餐厅(or HK'ies coffeeshop in California!) I'm still unsure what's the draw; just know that each time finishing the dish, I feel absolutely content. And happy. Yummylicious!

Hong Kong-Style Baked Pork Chop with Fried Rice

http://gowstakeout.wordpress.com/2010/07/12/hk-style-baked-pork-chop-with-fried-rice/

Grilling... Malaysian-Style

Just a fun-filled time.... reminiscing good Malaysian hawker-style food!

Chicken Satay

http://rasamalaysia.com/recipe-chicken-satay/

Beef Satay

http://www.saltnturmeric.com/2009/06/chicken-and-beef-satay-recipe.html

Satay Peanut Sauce

http://rasamalaysia.com/malaysian-sataynow-with-peanut-sauce/

Jalan Alor Chicken Wings

http://rasamalaysia.com/recipe-grilled-chicken-wings-jalan/

Grilled Fish / Ikan Panggang

http://rasamalaysia.com/recipe-ikan-panggangikan-bakar-grilled/

Butter Prawn

Also known as Lai Yao Har. Easily prepared, yet simply delicious!

Butter Prawn
1 lb of large prawns
oil for deep frying
3 tbsp of butter
6 bird's eye chillies, chopped
3 sprigs of curry leaves (which I don't have)
3 cloves of garlic, finely chopped
1/2 tsp of salt
1 tsp of sugar
1/2 tsp of soy sauce
1 tbsp of Xiaoshing wine
6 tbsp of grated coconut, dry fried til golden brown

Leave the prawn heads and shells on. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
Melt the butter, add bird's eye chillies, curry leaves, garlic, and salt. Fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1 - 2 minutes, stirring frequently. 
Serve immediately.

Pastel de Tres Leches

I was introduced to Puerto Rican's Tres Leches a few years ago when I visited the wonderful island. Now that I have the luxury of working with some awesome Puerto Ricans, I figured it's the best opportunity to have them be the judge!

It turned out that the cake is mediocre. And I blame it on the pan.... because my dear friend, David, cannot distinguish a cake stand from a Hefty Foil Pan, and hence I ended up baking the cake in a foil pan in which I couldn't turn the cake upside down in order to soak the cake properly with tres leches. Watch out for tres leches part two!

Pastel de Tres Leches
1 1/2 cup of cake flour
1 pinch of salt
1 tsp of baking powder
1/3 cup of oil
1 cup of sugar
1 tsp of vanilla extract
5 large eggs
1/2 cup of whole milk
Cream syrup for soaking (recipe below)
Whipped topping (recipe below)

Combine flour, baking powder, and salt.
In a separate bowl, combine oil, sugar, and vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in milk, then gently fold in the flour mixture, a little at a time.
Pour batter into a lightly grease cake pan and bake at 325 degrees for 30 - 40 minutes, or until an inserted toothpick comes out clean.
Let the cake cool to room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20 - 30 times. Let it cool in the refrigerator for an additional 30 minutes.

Cream Syrup
12 oz of evaporated milk
14 oz of sweetened condensed milk
1/2 cup of heavy cream
1 tbsp of rum or brandy (optional)

Whisk together the three milk and the rum or brandy, if using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

Whipped Topping
3/4 cup of heavy cream
1 tsp of vanilla
1 tbsp of sugar

In a chilled mixing bowl, add heavy cream, vanilla, and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.

Top with a sprinkle of cinnamon or garnish with fresh berries. (Optional)