Huay Ping Recipes

Ingredients

A. 1/2 chicken, 4 potatoes

B. 3 tsp salt, 3 tsp sugar, 200gm coconut milk, 600ml water

C. 6 red chilies, 8 cloves garlic, 2lemon grass, 3 tsp chili powder, 16 shallots, 6 candle nuts, 3 tsp curry powder.

D. 200 gm coconut milk

E. 300gm yellow noodles

Method:

1. Chop chicken into bite-sizes and marinate with 1tsp curry powder. Cut the potatoes into pieces and fry in hot oil for a while.

2. Mix B well. Blend C in blender till fine.

3. Fry blended C with 4 tsp oil till fragrant. Add the marinated chicken pieces. Stir well. Add the B mixture. Stir fry further. Bring to boil and add potatoes/ Turn to low heat and simmer for 20 minutes. Ass D and boil for a while.

4. Cook the noodles until done and put in a bowl. Then, pour curry chicken over. Serve.

(Source: Mummy Delights).

Ingredients

A: 1/2 cup chili paste, 10 shallots, 2 cm shrimp paste (belacan), 2 lemon grass , 1 clove gralic

Half a chicken

Tumeric (pounded)

Tamarind juice (asam water) (1/2 cup)

5 stalks of curry leaves

3 tsp curry powder

1 tsp of salt

Method:

1. Cut chicken into small pieces and marinate with pounded tumeric and salt for half an hour. Deep fry till half-cooked.

2. Blend ingredients A. Stir fry ingredient A in wok till dry and then add cooking oil, and stir fry till fragrant. Add curry powder, tamarind juice and curry leaves.

3. Add half cooked chicken pieces and 1 cup water (1/2 cup those who prefer drier rendang)

4. Add sugar and salt to tatste.

5. After boil, simmer chicken with lower hit for 30 minutes.

6. Serve hot with rice.