Coconut oil provides an interesting dimension to salad dressings. It is widely available in supermarkets nowadays. It is natural to observe some form of sedimentation in this oil due to its high melting point.
Recipe Category: Dish By Foodies
You can replace fresh grated coconut with desiccated coconut or even sweetened coconut flakes that are typically used for bakery food. Just dry fry them in a non stick pan till light golden. The final result will be just as good, and perhaps even more unique.
When cooking rice, always make sure you use the same cup to measure your rice and water for perfect results every time.
This recipe uses dried, instant lasagne sheets. There is no need to pre cook them. Make sure the sauce fully covers the edges of the dried sheets to ensure that they soften while baking. Tom yum paste in jars are readily available in major supermarkets.
Pre frying the potatoes enhances its colour and prevents it from breaking up while cooking. After adding the thick coconut milk, never allow the curry to boil, or it will split, a strict no no.
This dish acquires its unique Nyonya taste from the use of salted soybeans (taucheo) and tamarind extract. To ensure maximum flavour, make sure the spice paste is fried over low heat till the oil separates.
A good fresh cut of Norwegian salmon and simple ingredients in your refrigerator can result in a fusion bistro style dish that’s tastes as good as it looks!
"The key to a good wok aroma is high heat and quick tossing during stir frying. Glutinous rice flour by Erawan 3 elephants brand is preferred Chinese festive culture and diet is typically non halal so I’ve given alternative roast meats for the benefit of halal foodies" - Michael
"You can put in more curry powder if you like. You can also opt for fresh milk to replace the evaporated milk" - Atiqah
"I prefer to cook my chicken without skin, for health reasons. Avoid over soaking the salted veg. You still want that slight sour salty taste. It’s important not to over cook the curry after adding the thick coconut cream. The very moment the curry starts to simmer, remove from heat. Always salt any meat dish at the end to avoid tough meat" - Michael