Curry Laksa Noodles

Curry Chicken

Curry Chicken Wings

Curry Feast

Curry Feast

Curry Chicken

Curry Eggplant & Lady Finger

Curry Fish Head

Curry Fish Bone

Curry Cabbage

Curry Yong Tau Foo

Curry Fuzhou Fishball

Used curry premix and cooked this fuzhou fishball. (Bobo brand)

Curry Chicken (Quick & Easy)

Ingredients:

1 whole chicken chopped into large pieces (about 1.7kg)

8 tbsp Baba brand meat curry powder (mixed with a little water to form a paste)

4 - 5 medium potato (peeled and cut into large pieces)

3 large red onion (peeled and cut into four pieces)

4 - 5 cloves garlic
4 - 5 small onions

Marinade the chicken for at least 30 mins

Curry powder

Pepper

Light soy sauce

Sugar

Seasoning:

Salt

Sugar

Cooking oil

Deep fried the potatoes and set aside.

Blended the garlic and small onion. Set aside.
Heat a deep pot with 2 - 3 tbsp cooking oil and stir fried the blended ingredients for a 2 - 3 mins. Added in the curry paste and stir fried for 5 - 8 mins. Be careful not to let it burnt. Add more cooking oil if it get too dry.

Add in the chicken and stir fried well. Then add in water gradually. (Do not add too much water if you prefer dry curry)

Let it simmer for about 10 mins. Then add in the potatoes and onion.

Continue let it simmer for another 10 mins. Add salt or sugar to taste.

Off heat and let it stay for another 10 mins before serving with plain white rice.

Curry Potatoes Spring Roll

Curry Potatoes Spring Roll

Make sure the ingredients are not too
wet as too wet the wrap will break

I am using Spring Home brand Spring Roll Pastry
50 pcs 190mm x 190mm size

The given recipes can made 30 pcs

I used corn starch to seal the opening of the wrap

Use medium heat to deep fried the
spring roll till it turn golden brown

Curry Potatoes Spring Roll!!

Ingredients:
3 medium potatoes (cut into small even cube)
1 large yellow onion (cut into small even cube)
1 bowl mixed vegetables (blanched with water and remained the water)...
6 - 8 tbsp Baba's brand curry powder (mixed with a little water)
2 stalk curry leaves
6 - 8 candlenut
6 - 8 garlic
6 - 8 small onion
2 red fresh chilli
5 tbsp cooking oil
1 tbsp sugar
2 tsp salt
2 bowl water

Directions:
1. Blended candlenut, garlic, small onion, red fresh chilli and a little water till paste form.
2. Heat wok over medium heat with cooking oil and sauté the curry leaves then add in the blended mixture and sauté for at least 2 - 3 minutes till fragrant.
3. Add in curry powder mixture and continue to sauté for about 2 minutes.
4. Add in potatoes, onion and mixed vegetables, stir fried evenly and add in water gradually to simmer. In the mean time, add in seasoning and taste accordingly to your own liking.
5. Continue to stir fried till the water has absorbed and the potatoes has soften abit. (make sure the ingredients are not too wet as too wet cannot wrap)
6. Dish up and let it cool down for awhile before wrapping.
7. I used corn starch to seal the opening of the wrapping.
8. Use medium heat to deep fried the spring roll till it turn golden brown.

Note:
I am using Spring Home brand Spring Roll Pastry 50 pcs 190mm x 190mm size.
For the above ingredients, I have made 30 pcs.

Fish Curry

Curry Fish with Roti Prata (NTUC brand)

Curry Fish

Ingredients:

Fish meat or fish bone with meat attached

1 big potato (cut into small cube size)

1 big white onion (cut into big wedges)

1 big tomato (cut into small cube size)

3 tbsp curry powder

4 cloves garlic

4 small onion

4 candle nut

Curry leaves

Fish sauce

Fish stock cube

Sugar

Directions:

1. Marinated the fish with salt and pepper. Set aside.

2. Mixed curry powder with a little water. Set aside.

3. Blended the garlic, small onion and candle nut till a smooth paste. Set aside.

4. Heat oil, add curry leaves and the paste, saute over medium low heat for 2 - 3 minutes.

5. Add in the curry mixture and continue to saute for 4 - 5 minutes.

6. Add water to mixture and then add in potato, tomato, onion and let it boil for 2 -3 minutes.

7. Taste and add in seasoning according to your own liking.

8. Lastly add in the fish and let it boil till the fish is cooked. Do not stir the fish, it will break easily.

9. Slowly dish up the fish and ready to serve with rice or prata.