Monday, March 19, 2007

Butter Chicken

I was in the mood for Northern Indian fare and what better day than Sunday for this slow cooking dish!

Ingredients: Chicken breast (cut in cubes)
1 tsp tandoori masala powder (can be bought from Min Anh Shop)
1/2 cup yogurt
1/2 cup cream
1/2 can chopped tomatoes
1 tsp tomato paste
Spice Mix: 1 tsp tumeric powder, 1/2 tsp chilli powder, 1/2 tsp coriander powder, 1
tsp garam masala, 1/2 tsp salt
1 onion (sliced)
1 clove garlic (chopped)
1 thumb sized ginger (ground)
coriander leaves

1. Marinade chicken cubes with yogurt and tandoori masala powder. Bake in hot oven of 200 degrees for 40 mins until chicken is cooked.
2. Heat oil and fry onions until soft. Add garlic and ginger and fry until fragrant. Add the spice mix and fry powders until the oil and aroma is released.
3. Add chopped tomatoes and tomato paste.
4. Remove chicken from oven and add to the pot. Stir briefly and ensure that the dish is fully heated.
5. Add cream and coriander.

Verdict: Thomas kept talking about how good the dish was, even 5 hours later after eating it. I think the method of baking the chicken first before it was placed into the pot really gave the dish a good flavour. I have attempted to make butter chicken 5 times before this final successful attempt. Admittedly, this is a decadent dish to make and takes up a lot of time!

Wednesday, March 07, 2007

Fried Vermicelli

I made some Asian noodles with lovely greens and mushrooms. This is a very popular dish in Singapore. I bought all the ingredients from Min Anh Vietnamese shop next to Bruuns Galleri.

Ingredients: 1/2 packet of vermicelli (otherwise known as bee hoon)- thin rice noodles
dried chinese mushrooms (soak in water for 1/2 hour to soften)
leafy green chinese vegetables (known as chye sim)
1 clove garlic (chopped finely)
2 tbs dark soya sauce
1 tbs ketchup
1 tbs chilli sauce
salt and pepper to taste

1. Boil a large pot of water. When it is boiling, remove from heat. Soak the vermicelli in the water to soften. It should only be soaked for a maximum of half hour or else it will get too sticky. You can use a large scissors to slice it into smaller strands after it softens.
2. Heat oil in a stir frying work and fry garlic until fragrant. Add sliced mushrooms and green vegetables. Add 3 tbs of water and cook thoroughly.
3. Add the softened vermicelli. Season with soya sauce, ketchup and chilli sauce. Add salt and pepper. Make sure to stir well and that all the water is dried up.
4. When the noodles are fully cooked and fairly dry, remove from heat.

Verdict: The noodles came out very well- the mushrooms I bought had a nice strong flavour to it and this complemented the garlic in the dish. It is common to add beansprouts to the fried vermicelli and you can do so, if you desire. I was happy to have large portions of this dish, it reminded me of home.