Chicken In Coriander Curry

I got a big bunch of fresh coriander leaves in the fridge that I don't know what to do from last cooking episode :-D Have you noticed that Coriander Leaves are sensitive plant? Seems that it doesn't like moisture when you keep it in fridge even in the vegetable compartment. In other words you can't wash it until you need it but how can you stand looking at the soil-stucked roots which going to make a mess at the bottom of the compartment. Yes, this bunch was bought at the fresh market unlike from the supermarket, cleaned and packed nicely. Mine was wrapped in a large outdated Chinese newspaper. My mom always told me that coriander, bean sprouts and probably other vegetables keep longer if you wrap them up in newspaper. I bet it's the ink that preserves these 'sensitive' vegetables :-)

This recipe I wanted to share is quite unique because even though there's some chilli powder used, it doesn't taste hot at all but the main ingredient I wanted to point out is the use of Evaporated Milk to cook this curry which has the marriage of Malay and Indian influences. So, a less fat curry, yet you still have that special creamy taste of coconut milk! Of course, if you want the coconut milk, no problem. Just replace the Evaporated Milk in the recipe for fresh (the best!), canned or powdered coconut milk (follow the manufacturer's instruction to dilute the powder before adding to the cooking.) At least, all my coriander stalks were used! More fresh ones soon after CNY! Oh yes... I take this opportunity to wish all World Foodies who celebrate Chinese New Year with great prosperity and wealth. Most importantly, I wished you great health and best wishes for the Year of Ox. Here's a link on how Malaysia-Chinese celebrated Chinese New Year with their friends and families... the Malaysian way. While you're at the site, look out for the video recipes and for those interested in Feng Shui, there are some forecasts by Feng Shui experts as well. Keong Hee Huat Chye... Selamat Tahun Baru Cina!

Chicken In Coriander Curry

600 g Chicken Meat

Ingredients to blend:

3 nos Shallots

2 cloves Garlic

30 g Galangal

20 g Palm Sugar

1 tsp Belacan

2 stalks Coriander leaves ~ roughly chopped (approx. 20 g - 40 g)

2 nos Red Chillies ~ cut into halves

2 nos Geen Chillies ~ cut into halves

1 tsp Cumin seeds

1 tsp White Pepper

1 tsp Chilli Powder

3 pcs Kaffir Lime leaves

250 ml Evaporated Milk

A little bit of Tumeric Powder

Salt and sugar to taste

Oil for frying

Method:

1. Heat a little bit of oil in a wok or deep pot and add in the blended spices.

2.Add in the cumin, White pepper powder, cili, tumeric and kaffir lime leaves. Fry until fragrant.

3. Add in the chicken and stir until chicken meat are well coated with the spice mixture. Add a bit of water. Let it simmer until chicken meat are tender.

4. When chicken is cooked , add in the evaporated milk, chilli halves and chopped coriander leaves. Add in some salt and sugar to taste.

5. Remove from heat and serve.

Note: This dish is best overnight after the meat absorbed all the fragrant spices. You can eat with Naan, Rice, Bread, Noodles, Pita or even roll some meat and gravy in your favourite Tortillas!

Enjoy!

Tuna Steaks on Soba Noodles

Few days ago, I bought a piece of Tuna steak Sashimi grade quality. Lean and not sinewy at all which is fantastic. It's been quite awhile I didn't cook tuna but I ate a lot when I'm at Japanese Restaurants or any of those Kaiten style or fast sushi franchisees. Back home in my country, I used to frequent one called Sushi King but since few years ago they no longer serve Tuna dishes on their Kaiten and also their menu. I assumed it's the price of tuna that Sushi King discontinued it from their menus (?) So, now I'm a regular customer at Sakae Sushi. Tuna, unlike Salmon can't be farm bred... well, almost. They need to move about constantly even with their massive weight in the sea to have that lean and myoglobin enriched tissue muscles which were highly sought after. Most of this Tuna available in Europe supermarkets came from Indonesia. Sometimes, if lucky you can get air-flown tuna which is more expensive than frozen ones. This applied to air-flown Salmons as well. For Salmons, my preference is from Norway... of course, best if you can get genuine wild salmons! Now, we have major problems of overfishing tunas as well as other species of marine life... :-( It's not a joke or prediction. I think those inland lakes suffered the most from human exploitations. I haven't tasted farm-bred tunas even though there are farmers who bred bluefin tunas out there. For sure, the taste would be different and like farm bred salmons there would be health problems. Anyway, let's be prepared to taste farmed tunas which could be around the corner... :-|

In the mean time, here's a dish I cooked using the tuna chunk I bought from the wholesaler who had some left from a buyer because they need only some amount for their restaurant. 

Tuna Steaks On Soba Noodles

300 g Tuna Steak

200 g Soba Noodles (Buckwheat Noodle) 

6 stalks Spring Onions, sliced thinly

1 clove Garlic, crushed or finely chopped

3-4 tbl Fish Sauce

2 tbl Sweet Chilli Sauce

2 tsp Palm Sugar, grated or Soft Brown Sugar

1 tsp Sesame Oil

4 tbl Extra Virgin Olive Oil

2 nos Lime- only for juice

20-30 g Coriander, chopped or Flat Parsley

Method:

1. To make dressing, place the lime juice, fish sauce, chili sauce, sugar, sesame oil and garlic in a small bowl. Mix well.

2. Heat olive oil in a griddle pan. Add the tuna steak and cook over high heat for 2-3 minutes on each side or to your preferences. Remove and keep warm.

3. Cooked noodles according to manufacturer's instructions or boil it until softens. Drain well. In another bowl, add half of the dressing. half of spring onion  and coriander to the noodles and gently toss together.

4. Cut the tuna steaks into even cubes, slice it or roughly shred the steaks using  a fork like I did.

5. Place noodles in serving plates and top with tuna. Mix the remaining dressing with balance of spring onion and coriander. Drizzle over tuna and noodles. Garnish with lime wedges.

Note: If you prefer, you can serve the tuna steaks whole with noodles of your choice on the side. Besides using soba noodles, you can try other noodles as well like thin wheat noodles, egg noodles or pastas...

Enjoy!