Malaysian Auntie Schools Ramsy on Correct Rendang Curry Making

Rendang Curry is a Malay specialty and is something which cannot be fucked with.

See this Auntie show Gordon how to cook the coconut based dry curry - great to eat with Bread like Roti Canai!

Curd Chillies Crispy Fried

get ahold of a buttload of chillies. Clean them and leave stems on. Break them up a bit, keep them intact, just try and make sure there is a hole in the chilli so that liquid can get inside. Fill up a big plastic tupperware with them. now soak them overnight in a salt + watery yogurt marinade. Can put in some garam masala if u have any. In the morning, get them out of the yogurt mix (can save it in the fridge for later).

 Dry them out on a tray without rinsing the marinade off, and put them out in the sun all day. In the evening, re-soak them in the yogurt. In the morning put them in the sun. Repeat for 3-5 days depending on sun. Now you got curd chillies. So what u do with these fuckers, is toss a handful in some oil next time u have some extra grease in the pan. Deep fry them in super super hot oil. Make them black and crispy and burnt.

 Then just eat them on the side when you are having your next load of rice n curry or beans or noodles whatever.

Fucking delicious. im addicted. Try making them really salty. If u cant wait, u can just slice open the chillies keeping the fruit intact and soak them in salt water for a cpl hrs then deep fry them green and fresh and they will get delicious, then give them another lite toss with salt before u put it on the side with your dish.

Its too good. When doing the fresh fry you can also mix in pre-steamed eggplant sliced long wise and fry that at the same time/temp as the green chillies. Makes for salty, goey greasy side dish to spice up the main course.

Thai Yellow Seafood Veggie Curry

Standard yellow curry with a twist; no oil. In fact besides the coconut milk, no fat at all and it could easily be done hot and sour style with tamarind paste instead of coconut milk.

Ingredients:

broccolli
carrots
baby corn
baby white/green eggplants
4 or 5 whole cherry tomatos(som tam tomatos are small and tough enough to withstand the heat but its nice when the tomatos go goey and mix in as well)
fresh or frozen prawns
1 - 2 century eggs
spinach(handful)
fresh thai basil(cant get enough of this leaf)


GRAVY:
white pepper powder
fresh green peppercorns on twig
cheap chinese yellow curry powder
fresh tumeric
fresh ginger
onions (big chunky pieces)
3 cloves of garlic
4 or 5 red chillies fresh chopped
splash of fish sauce
3 squeezed limes
splash of soy sauce
thai shrimp paste
small tin of mackeral in tomato sauce
couple of dried prawns

Simmer in the minimum amount of water all above ingredients, adding water to the boil as the paste begins to come together. Add as much water as you like for extra gravy, I put a lot in as it will slow cook for a long time.

While its boiling, steam your vegetables in the steamer and bung them whenever your gravy looks good.

Boil gravy and veg together on low for about 5 - 10 mins then add chopped greens (basil or spinach) along with your century eggs and frozen prawns.

After you mix in the greens and its looking like a nice jambalaya with a somewhat watery, hot and sour gravy you can whack in your coconut milk stir and let sit on lowest heat for another 5 - 10 mins.

If you wanted to do a low low fat option you could stir in a half a cup of water mixed with spoonful of tamarind paste or some tomato paste instead of coconut milk.

Waite till you get a bite of century egg, prawn and eggplant its too good.