The weather in Malaysia is scorching hot lately. We had a smoothie recipe last week, which I think is the champion to beat those hot afternoons. This week, I will go a little bit more extreme. Why don’t we get fired up with a curry? I have not posted any local cuisine on emmagem.com so I think curry recipe is a good start.

I did not learn to make curry in Malaysia, but I have been cooking curry since I was in London. Curry is very popular there but making of a bowl of curry is not cheap with the high-priced ingredients. Cooking is very much about satisfaction and I think It is very satisfying to make curry from scratch. It does take a little time but I have to say it is all worth it in the end.

Beauty of Malaysia is that it is a curry-eating nation with many different varieties of curry. The recipe which I am doing this week is has its origin from the old colonial days with the foreign power invading this land (I am not sure what you call Malaysia before it becomes sovereign).

It is called Kapitan Curry. From the result of googling, “Kapitans” were appointed chiefs or headmen of the various ethnic communities during the Portuguese and Dutch colonial rule. It is different from the spicy or fiery curry as it has a hint of sourish taste. This curry goes very well with Nasi Minyak (buttered rice) and it would be a great match with Acar too!

Chicken kapitan curry with nasi minyak

Difficulty: Intermediate
Servings 5

1kg or 1 whole chicken cut into small pieces with bone

Paste

3 Garlic cloves peeled

1 knob or 30gm peeled young ginger

1 Knob or 30gm peeled galangal

3 Shallots peeled medium size

1 Inch fresh turmeric peeled (if using powder ½ tsp only)

6 candle nuts soaked in water (if can’t find use macadamia nuts instead)

1tsp Belacan (shrimp paste)

1tbls chili giling * see below or more if you like it to be spicier

½ cup tamarind water (tamarind pulp soaked in water)

6 lime leaves

3 Lemon grass, smashed

1no. fresh coconut milk or 1 no. of can if using

Salt and pepper to taste

1tsp Palm sugar, shaved

Method:

To make paste, place all ingredients in a blender and blend until pureed, add a little water if needed. Or you can do the way I like, place in a pestle and mortar and pound until fine. Old fashion way.

In a heavy base pan, add about 4 tbls of oil and fry paste until oil separates from paste. Then add in chicken, lime leaves and lemongrass. Fry for around 5min then add in the tamarind water. Next add in the fresh coconut milk. Simmer for around 20-30 minutes then season with the sugar, salt and pepper.

Note: Can add in a squeeze of lime juice if desired.

* Chili giling

Long dried chiles, blanched in boiling water for 3 minutes then place in a blender with a little fresh water and blend until fine.

Nasi Minyak (buttered rice)

Difficulty: Beginner
Servings 4

2cup Basmati rice

1 shallot, peeled

2 Cloves garlic

1 small knob of ginger

½ cinnamon stick

8 cardamom pod, bruise

8 whole cloves

1 pandan leaf tire in a knot

2tbls Minyak sapi (clarified butter) I used butter

1tsp Salt

¾ cup evaporated milk

Method:

In a pestle and mortar, pound, shallot, ginger, garlic to a paste.

Wash and soak rice for 15minutes. Next place rice in rice cooker to start cooking.

Heat up a pan with the butter or minyak sapi and fry dry spices & pandan for 15 seconds then add in the paste, fry for about 3 minutes then add in the evaporated milk and salt.

Once rice is half cooked, open and fold in the milk spice mixture, then continue to cook until done.

Final:

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