古来鱼 Gulai Ikan

There are so many versions of Gulai Ikan recipes out there and today I am trying out this simple version which is more towards my husband's preference.

市场上有许多版本的古来鱼食谱而我今天所制做的这项版本是倾向丈夫的口味而改篇的。

For this dish, it is best cooked with fish with meaty flesh such as spanish mackerel, sea bass or red snapper. If you like, you may also include prawns to enhance the flavor.

这道古来鱼的菜肴最适合采用任何多肉的白鱼，如马鲛鱼，金目鲈，红哥里或者马幼鱼即可。同时您也可以加入虾来添加鲜味。

古来鱼
Gulai Ikan

Ingredients 材料

(A)
500g Fresh Grated Coconut 新鲜老椰丝
900ml Water 清水

(B)
500g Fish 鱼
150g Prawns 虾
4 Tomatoes 番茄 (cut into chunks 切块)
150g Petai 臭豆 (optional 自选)

(C)
1.5 cm Galangal 蓝姜
1 cm Tumeric 黄将
1 cm Ginger 姜
10 pcs Shallots 小葱头
1 clove Garlic 蒜头
10 pcs Red Chilis 红辣椒
5 pcs Dried Red Chilis 红辣椒干 (optional 自选)
2 Tomatoes 番茄
2 Tbsp Belacan 马来栈／虾膏
1 Tsp Cumin Powder 小茴香粉
2 Tsp Coriander Powder 芫菜粉

(D)
6-7 Tbsp Cooking Oil 食油
1 Stalk Lemongrass 香茅 (crushed 压碎)
1-2 Tbsp Fish Curry Powder 鱼咖喱粉
4-5 Tsp Assam Juice 新鲜阿桑汁
1 Cup Grated Coconut Pulp 椰丝
900ml Coconut Milk 椰浆
1 Tbsp Sugar 砂糖
Salt to taste 盐


Directions

Combine (A) into a mixing bowl and set aside for several minutes. Squeeze and strain out the milk and refrigerate for later use. Retain a cup of the used coconut pulp for cooking later.

将A一起混入一个大碗里搁置泡浸数分钟后才榨出椰汁，过沥置入冰箱待用。取出1大杯的榨干椰丝肉搁置备用。

Combine (C) into a food processor and blend into paste form. If you have ready made chili sambal paste, you may omit the red chilies with 2-3 Tbsp of sambal paste together with the other ingredients (C) while blending. Set aside.

把所有材料C一起倒入食物加工器搅碎成糊状。您若有现成的叁巴辣椒酱来取代红辣椒的话，那么就加入2-3汤匙的叁巴辣椒酱一起搅拌混匀即可。搁置。

Heat up cooking pot until it starts to smoke, then add oil, lemongrass, curry powder (D), blended sambal paste (C) and saute for 1 minute. Stir in 6-7 Tbsp of coconut milk and lower the heat. Allow the mixture to simmer for several minutes.

准备个炒锅，以大火烧热至冒烟后才倒入D的食油，香茅，咖喱粉料和C搅碎混合的叁巴辣椒酱拌炒一分钟。然后加入6至7汤匙椰浆，转中小火焖煮几分钟。

Add tomatoes (B), grated coconut pulp, balance coconut milk and assam juice (D) and bring to boil.

倒入B番茄，D的椰丝，剩余的椰浆及阿桑汁煮滚。

Add fish (B) and continue to simmer under medium heat for another 10 minutes. Add prawns and petai (B) and cook for a further 5 minutes.

加入B鱼继续以中小火焖煮10分钟后便可加虾和臭豆焖煮5分钟。

Lastly add sugar and salt to taste.

最后才加糖和盐调味。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

素爪哇面 Vegetarian Mee Jawa

This is one of the best Mee Jawa recipe I have tried. Best served with home made belacan chili sauce. 

这是我所尝试的爪哇面里最可口的一道，配上之前制做的素马来栈辣椒酱会更加好吃。

素爪哇面
Vegetarian Mee Jawa

Ingredients 材料

Vegetarian Prawn Crackers 素虾饼 (A)
160g Plain Flour 面粉
1 Tbsp Rice Flour 粘米粉
1 Tbsp Cornstarch 玉米淀粉
1 Tbsp Baking Powder 发粉
1 Tsp ENO 果子盐
1 Tsp Salt 盐
1 Tsp Pepper 胡椒粉
2 Tsp Sugar 砂糖
2 Tbsp Cooking Oil 食油
2 Tsp Sesame Oil 芝麻油
320ml Water 清水

(B)
700ml-1 Lit Cooking Oil 食油

Combine all ingredients (A) into a mixing bowl and stir well. Heat up cooking oil (B) for deep frying. Immerse the wok spatula into the hot oil until hot.

材料A一起放入大碗中搅拌均匀。烧热B食油后，把镬铲浸入炸油中至热。

Spoon a ladle of batter (A) into the heated wok spatula and spread to coat the top of the spatula and deep fry until set. Use a fork or spoon to push the cracker into the hot oil and continue to fry until golden brown and crispy. Dish and drain. Store in airtight container until ready to serve.

舀入适量面糊A入镬铲上浸入炸油炸至定型，用叉子轻轻刮入油中继续炸至金黄香脆，捞起沥干油待凉后装入密封容器收藏至用上为止。

Soup Base 汤底 (C)
3.5 Lit Water 清水

6 Stalks Lemongrass 香茅
600g Yam Bean 沙葛
10pcs Kaffir Lime Leaves 疯柑叶
350g Soya Beans 黄豆
1 pc Seaweed 紫菜
10pc Assam Keping 阿三片

(D)
650g Orange Sweet potatoes 黄肉番薯 (cooked 煮软)
650g Tomatoes 番茄

Seasoning 调味料 (E)
1/2 Tbsp Salt 盐
200g Sugar 砂糖
1 Tbsp Mushroom Powder 香菇粉
500g Tomato Sauce / Ketchup 番茄酱
100g Chilli Sauce 辣椒酱
75ml White Rice Vinegar 白米醋

For Thickening 芡粉水 (F) - Mixed 拌匀
9 Tbsp Plain Flour 面粉
17 Tbsp Water 清水


Main Ingredients 主材料 (G)
1 kg Yellow Noodles 黄面条
4 Potatoes 马铃薯 (cooked 煮软)
10 Pcs Fried Tofu 炸豆腐
200g Bean Sprouts 豆芽
5 Hard Boiled Eggs 全熟蛋 (optional自选)
10 Calamansi Limes 桔子
10 Pcs Vegetable Prawn Crackers (A)

Combine all soup base ingredients (C) into a stock pot and bring to boil. Lower heat and continue to simmer for 1 hour. Strain and discard solid ingredients.

将基本汤底材料C放入汤锅煮滚，转小火煮多1小时后才把渣料全部捞起保留汤底。

Add (D) and seasonings (E) into the soup base and bring to boil. Transfer into blender or food processor and blend until smooth. Return back to the pot and bring the mixture to boil.  Thicken with Plain flour water mixture (F) to form thick gravy.

加入D和调味料E再次把汤底煮滚。转入食物搅拌机或食物加工机搅烂至幼滑，又转入汤锅煮滚，加入芡粉水F打芡至浓汤。

Bring a pot of water to boil. Blanch and drain (G) yellow noodles and bean sprouts. Set aside.

另煮一锅的滚水，各自把G里的黄面条和豆芽汤过，沥干水搁置待用。

Arrange some blanched noodles, cooked potatoes,  tofu, beansprouts, hard boiled eggs and vegetable prawn crackers (A) into a serving bowl. Pour the thick gravy over. Serve with home made belacan chili sauce.
把适量的面条，马铃薯，炸豆腐，豆芽，全熟蛋及素虾饼A放入深碗里。淋上浓汤配上自制马来栈辣椒酱享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

素马来栈辣椒酱 Vegetarian Belacan Chilli Sauce

Following my recent post on the making of basic sambal paste for general cooking purpose, I am sharing you another ready to serve belacan chili sauce by using the basic homemade sambal paste as the base main ingredient without having to go through the lengthy preparation process of making this sauce from scratch.

记得我上个礼拜博客里分享的基本叁巴辣椒酱吗？从那份现成的辣椒酱里我取出少许来制成这份既食马来栈辣椒酱，方便既又勿需再次重复那复杂费功夫的基本辣椒糊。

This homemade belacan chili sauce will go with many dishes as for now I am using it for the coming posting Mee Jawa which I already made with positive feedback.

这道既食马来栈辣椒酱可以配上任何的熟食来添加口味，正好可以用在爪哇面上。就连我那不爱吃辣的老伴都赞好混入面来吃。待会写好了爪哇面的制做过程后便会放上博客与您分享。

素马来栈辣椒酱
Vegetarian Belacan Chilli Sauce


Ingredients 材料

(A)
150g Basic Sambal Paste 基本叁巴辣椒酱
15g Vegetarian Belacan Powder 素马来栈粉

(B)
1-2 Tbsp Sugar 砂糖
3 Tbsp Dark Brown Sugar 红糖
1/2 Tsp Mushroom Powder 素香菇粉

(C)
50g Asam Jawa 亚森羔
200ml Water 清水


Method 做法

Combine (C) and mix evenly. Strain and retain the juice. Set aside.

把材料C一起混合，过沥去渣保留汁，搁置。

Heat up sambal paste (A) in a saucepan on low heat. Add belacan powder to incorporate and to be followed by (B) and the assam water (C). Bring to boil. Set aside to cool before serving.

将A基本叁巴辣椒酱放入炒锅用小火加热，拌入马来栈粉后又加入B一起炒香后便加亚森汁C煮滚。离火搁置待凉备用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

基本素叁巴辣椒酱 Basic Vegetarian Sambal Paste

Indonesians consume lots and lots of chillies and beef. I used to think I have pretty good tolerance to spicy food but now after residing in Indonesia for 5 years, I realize that I am far from Indonesian standards.

印尼人大部分都爱吃辣椒和牛肉。在我还没搬迁来印尼的时候，一直都认为自己能吃辣，后来才知道印尼人吃辣的耐力远远超越我们的水平。

My three lived in helpers are no exception. Through them I have learnt to adapt to having lots of spicy food in my daily diet since I hardly indulge them with beef meat except for occasional fish and chicken.

现在家中的三位员工也不略外，跟他们相处的日子里我学习去适应更多不同的热辣食物，特别是因为家里少煮肉类除了偶尔有给予鱼或鸡肉之外多半的菜肴都是蔬菜。为了要令他们能吃得舒服唯有多煮些带辣的菜肴满足他们的胃口。

After changing my eating habits to full vegetarian I totally abstain from eating onions and garlic and over time develop strong resistance to its presence in any food. So I ended up making my home made version of chili sauce, chill paste for cooking and household consumption.

如今转吃素既又不吃任何葱或蒜，多半时候都得从家里自己制做免葱蒜的酱料当拌料。

Last year I posted a sambal recipe when I made Nasi Lemak and if you are interested you may visit the link for more information. Today I am making this basic sambal / chili paste which I use it for every forms of cooking on spicy food from stir fry to curry dishes. We usually made them in bulk and freeze them in various containers to maintain its freshness. This is a rather big batch of sambal paste but once you have it you can use some to adapt to assorted types of sambal sauce catered for different food. Very versatile.

去年我曾在博客里分享一道叁巴辣椒酱来配合椰浆饭，你可以拿来参考。今天所制做的是道基本叁巴辣椒酱适于用在日常烹饪上，比如拌炒入菜肴，炒饭，面，咖喱菜肴等等。此外您还可拿来变通混入不同的调味料制做出不同的辣椒拌酱，淋酱。因此我平时会准备多的份量来冰藏一旦要用上时都有现料。

With this new batch of sambal paste, I will try to make several versions of ready to eat sambal chilies and post it in my blog whenever I have time.

现在有了这批叁巴酱后，接着我就会取来弄出不同吃法的辣椒酱，然后一旦有空便会在博客里与你分享。

基本素叁巴辣椒酱
Basic Vegetarian Sambal Paste


Ingredients 材料

(A)
260g Tomato 番茄
2 Kg Red Chillies 红辣椒
1 Kg Curly Chillies 皱皮圈辣椒
2 Stalks Lemongrass 香茅
50g Galangal 南疆
2cm Tumeric Root 黄姜
500-600ml Water 清水

(B)
500-600ml Cooking Oil 食油
4 Stalks Lemongrass 香茅 (crushed 压扁)
10pcs  Kaffir Lime Leaves 箭叶
6pcs Fresh Bay Leaves 月桂叶


Method 做法

Soak, wash red chillies, remove seeds and cut to pieces.

浸泡新鲜红辣椒，取出种子后把辣椒切块。

Combine (A) into a blender filled with water and blend into paste

将材料A一起放入食物加工机，加入水搅拌成泥状。

Remove and transfer chillies paste to a (heated) deep frying pan or wok filled with heated oil (B) and stir continuously on low heat for 5 mins.

把搅好的辣椒泥放入已预热B食油的炒锅里，以小火不断的翻炒或搅拌。

Add (B) lemongrass, kaffir lim leaves and fresh bay leaves to the mixture and stir fry non stop for 20-25 min until the sambal mixture thickens. Once the oil starts to separate from the paste and rise to the surface it is deemed ready.

加入香茅，箭叶和 daun salam 继续不停的翻炒20至25分钟，一直翻炒及搅拌至叁峇酱稍转浓稠深红色油跟酱体开始隔离，表层形成一层辣椒油即可。

Allow the sambal paste to cool completely before storing. Keep the extra paste in the freezer for future use.

让叁巴辣椒酱冷却后才转入容器。把多余的叁巴酱冰藏以保新鲜。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

香辣椰浆全熟蛋 Spicy Eggs with Coconut Cream

For those home makers who cook almost daily, I believe there would be times when one struggle and ran out of ideas with what to cook for their love ones. It happened to me all the time hence I am always on the look out for new dishes or cooking method to keep the dinner table interesting.

对于那些需要日日下厨的家庭主妇们，我相信您有时侯也会为了菜单选择方面而挣扎着。我也不例外，时常都为了寻求新食谱或不同的煮法来给餐桌带些色彩。

Here is one relatively easy curry like looking dish using mainly hard boiled eggs,  would you like to give it a try?

这是道相当容易制做的咖喱版煮熟蛋，您可否想试试看？

香辣椰浆全熟蛋
Spicy Eggs with Coconut Cream

Ingredients 材料
(A)
8 Grade B Hard Boiled Eggs 全熟蛋 (peeled 去壳)
4-5 Tbsp Cooking Oil 食油

(B)
3 Cloves Garlic 蒜瓣 (chopped 切碎)
3 Tbsp Sambal Goreng 叁峇辣椒酱
2 Tsp Chilli Powder 辣椒粉
20g Galangal 南疆 (chopped 切碎)
95g Red Onions 大葱头 (Chopped 切碎)
2 Stalks Lemon Grass 香茅 (crushed 敲碎)
1 Tsp Sugar 砂糖
2 Tsp Chicken Stock 鸡精调味素
1 Tbsp Tomato Ketchup 茄酱
Salt to taste 盐
100ml Thick Coconut Milk 浓椰浆
250ml Water 清水


Method 做法

Heat up oil (A) and fry hard boiled eggs until golden. Remove and slice into halves and set aside.

把A倒入炒锅烧热，加全熟蛋炒至表层呈现金黄色即可离火，切半搁置待用。

Using the same saucepan with leftover cooking oil,  saute onion, garlic and galangal until aromatic. Add crushed lemon grass, chili powder and sambal goreng ( even store bought ones will do) and stir fry for 1-2 min until fragrant. Add sugar and cook another 3 mins. Lower heat and add coconut milk, ketchup, coconut milk and water. Cook and stir the coconut cream for another 8-10 mins until slightly thickened. Add in eggs and give it a few stirs. Season with salt to taste.

继续把炒蛋的剩油加热爆香B的葱头，蒜米及南疆。又拌入敲碎的香茅，辣椒粉及叁峇辣椒酱(或任何市场贩卖的现成辣椒酱都可)翻炒1至2分钟入味。再加砂糖继续拌炒3分钟调低火侯拌入椰浆，茄酱和清水继续煮8至10分钟至浓稠即可加入切半的全熟蛋拌炒几下，用些盐加以调味即可捞起。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

麻辣咖喱鸡 Spicy Kapitan Chicken

To accommodate for the maids and gardener, we occasionally cook 2 too 3 meat dishes throughout the week. The meat dishes are either chicken or prawns as red meat is not favored by most of them. 

尽管家中所煮的食物偏向多素少肉，但是为了配合女佣和园丁们家里每一个星期里都会煮2至3道的肉类给予他们。由于他们不爱吃红肉，一般上都是以鸡或虾为主。

Although fish seems to be another good alternative but somehow my hubby could never tolerate the fishy aftertaste of the fish bought in Jakarta.We have tried many ways to cut down the fishiness through numerous cooking methods with little success. Since then we have banned the cooking of fish at home with the exception of canned tuna and anchovies.

虽然鱼会是一项较健康的选择，坏在丈夫不能接受之前印尼所购买的鱼类，不管怎么调味，用尽多种的煮法都不能去掉浓厚的鱼腥味。之后家里除了罐头金枪鱼及江鱼仔外就不再买任何的鱼类来煮了。

This is an adapted version with reduced spiciness for my hubby. Feel free to adjust the chili paste to your preference.

这是特别煮给丈夫的‘减辣’版本咖喱鸡。您若偏爱吃辣可以增加辣椒酱的份量。

麻辣咖喱鸡
Spicy Kapitan Chicken

Ingredients 材料
(A)
500g Chicken Pieces 鸡肉块
250g Potatoes 马铃薯 (cut to bite size 切块)
4 Cloves Shallot 小葱 (finely sliced 切丝)
1 Tbsp Corn Oil 玉米油
2 Tsp Chilli Paste 辣椒酱

(B)
1 Bulb Shallots 小葱一粒
4 Cloves Garlic 蒜头4片
2 Cm Fresh Ginger 鲜姜
2 Cm Fresh Tumeric 南疆
2 Stalks Lemon Grass 香茅
1 Tsp Belacan 马来栈粉
3 Dry Red Chili 红辣椒干

(C)
200ml Coconut Cream 浓椰浆
400ml Water 清水 
2 Tsp Salt 盐
1 Tsp Sugar 砂糖
2 Tsp Dark Soy Sauce 黑酱油
1 Tbsp Tomato Ketchup 番茄酱
1 Tbsp Lime Juice 柠檬汁
2 Kaffir Lime Leaves 青柠叶 

(D)
1 Tsp Oyster Sauce 蚝油
2 Tsp Soy Sauce 酱清
Pepper 胡椒粉少许


Method 做法

Combine all ingredients (B) into a blender and grind into paste. Set aside.

把材料B混入食物搅拌器，搅碎成泥后搁置备用。

Cut chicken to bite size. Marinate with (D) for 2 hours before cooking.

鸡肉切块，把所有的酱料D混入，混匀搁置2小时后才采用。

Boil potatoes in a saucepan with hot water for 10 mins until tender. Dish up.

马铃薯放入个已煮滚热水的锅内以中火煮10至七分熟，捞起待用。

Heat up 1 Tbsp Oil (A) in wok, add lime leaves (C), curry paste (B) and chili paste (A). Stir fry under medium heat for several minutes until fragrant and the paste volume slightly reduced.

将材料A的1汤匙玉米油加入炒锅烧热，然后加青柠叶C，之前搅碎的咖喱拌料B继续以中火翻炒数分钟，等到咖喱料出味即可。

Add shallots, chicken and potatoes (A). Continue stir frying for several minutes before adding 1/2 of the water (C) and mix until even. Simmer under medium low heat for 2 minutes.

这是便放入小葱头A，鸡肉块A及马铃薯A继续翻炒几分钟后才拌入1/2的清水C炒匀。再继续焖煮两分钟。

Season with (C) salt, sugar, water and coconut cream. Continue to stir fry for another minute before adding (C) ketchup, dark soy sauce and lime juice to taste. Cover and cook over low heat until chicken is cooked.

拌入材料C的盐，砂糖，剩余的1/2份清水和浓椰浆。又再翻炒一分钟，加入材料C里的番茄酱，黑酱油和柠檬汁调味。盖上锅盖用小火焖煮至鸡肉熟透为止。

Serve with rice or roti.

可以配拌饭或面包享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

咖喱鸡 Curry Chicken

During my childhood days,  eating home cooked curry chicken was not as available as today. My mom would have to prepare and cook the curry paste from scratch. The time consuming process of stir frying the curry paste until thoroughly cooked and the oil separates from the paste simply discouraged me to cook this dish.

记得我童年的时候，要吃家里制做的咖喱鸡并不如现今般容易。我母亲得从制做咖喱酱料做起，完成了酱料后才能正式进入煮咖喱鸡的步骤。就因为制做过程及拌炒咖喱酱至油脂分离及酱料熟透有点花时间，我后来都一直没有下手尝试做。

And now 30 years later when store bought curry paste are easily available, the idea of making this dish seems more inviting. Whenever I go back Malaysia, I would buy from various brands of curry paste to stock up in Indonesia.

而现今30年后倒出都能买到现成的咖喱酱料，我就不再排斥煮咖喱的念头。每当我回马来西亚时都会购买许多不同的现成咖喱酱料带回印尼。

Today I am making this curry paste from scratch so as I can adjust to the preferred taste accordingly.

今天我制做的这道咖喱鸡食谱是完全从零做起，尤其是咖喱酱料方面，可以调出自己喜欢的味道。

咖喱鸡

Curry Chicken

Ingredients 材料

(A)

850g Chicken 鸡肉块

1 Tbsp Curry Powder 咖喱粉

1-2 Tbsp Light Soy Sauce 酱清

(B)

8 Dried Chillis 红辣椒干

3-4 Fresh Red Chillis 红辣椒

6 Shallots 青葱

6 Garlic 蒜

6 Candlenuts 石栗

4 cm Ginger 姜

1 cm Galangal 南疆

2 cm Tumeric 黄姜

2 Onions 洋葱

5 Tbsp Curry Powder 咖喱粉

300ml Water 清水 (Soak dry chili 泡浸红辣椒干)

(C)

4 Potatoes 马铃薯 (cut into chunks 切块)

1-2 Cups Cooking Oil for frying 食油

(D)

8-12 Tbsp Cooking Oil 食油

1-2 Tsp Chili Powder 红辣椒粉

2 Stalks Lemon Grass 香茅

Some Curry Leaves 咖喱叶少许

200ml Coconut Cream 浓椰浆

600ml Water 清水

600-800ml Water 清水

3 Tsp Salt 盐

2 Tsp Sugar 糖

Method 做法

Chicken chopped to bit size. Season with curry powder and light soy sauce till even. Set aside for an hour.

鸡肉切块后加入其余材料A里的咖喱粉和酱清，混匀。搁置一小时。

Soak dry chills in 300ml of water till soften. Drain and reserve the water for blending. Deseed the chilis and cut to thick chunks.

材料B的红辣椒干泡浸300ml清水至软。取出辣椒干保存着泡浸辣椒的清水。将辣椒去掉种子，切块。

Cut onions to smaller size and set aside.

洋葱切块搁置。

Transfer all ingredients (B) into food processor and evenly process into paste form. Add more water if the paste is too dry. Set aside.

将材料B全部倒入搅拌机，搅拌成糊状。若水不够可以添加少许以便容易拌匀。

Heat up oil (ingredients C) in a deep fryer and deep fry the potatoes under medium heat for 2 mins. Remove potatoes from fryer and set aside.

把材料C的食油烧热后，倒入马铃薯块以中火炸2分钟后取出，搁置待用。

Add 8 Tbsp of the cooking oil from frying the potatoes into a frying wok and heat up. Stir in the curry paste and continue to sauté the curry paste until it sizzles and aromatic. Stir in red chili powder, lemongrass and curry leaves into the mixture and continue stirring non stop for at least 10mins to avoid the paste from sticking onto the wok base and getting burnt.

取出8汤匙之前用于炸马铃薯的食油，放入炒锅烧热。加入搅拌好的咖喱酱料不断的拌炒至表面起泡泡及出味。序录的拌入辣椒粉，香茅和咖喱叶继续不停的拌炒至少10分钟，留意以免酱料沾锅底不然会烧焦。

Adjust the heat to medium low when the paste dries up too soon.  Add another few more tablespoons of oil to help the curry paste to cook evenly. Continue stir frying for another 5-10 mins or more until the oil starts to appear on the surface.

这是若酱料有速干的迹象，调低火候，拌入多几汤匙的食油来帮助咖喱酱料煮熟。继续不停的拌炒5-10分钟一直到表面呈现一层油脂即可。

Toss in the seasoned chicken and stir fry for another 5 mins to evenly coat the chicken pieces with the paste.

这是便可以加入鸡肉块拌炒5分钟把酱料均匀混入。

Add 600ml water, salt and sugar and allow the curry to simmer for 5 minutes before adding in potatoes. Stir to combine and continue to simmer the curry under medium low heat for another 10 mins.

倒入600ml 清水，盐和糖拌匀后再焖煮5分钟才加马铃薯块。搅匀油在继续以中火焖煮10分钟。

Combine coconut cream with 600ml water till mixed. Pour coconut mixture into the curry and allow to simmer another 5-10 mins.

将浓椰浆和600ml的清水一起混入碗中，混匀。倒入咖喱锅里拌匀，继续焖煮5-10分钟。

Add more water and salt if needed.

间中可以另加多水份及盐调味。

Serve with rice or bread.

拿来配饭或面包都很好吃。

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