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Wednesday, 9 December 2015

Resepi ayam kari kapitan yang sangat menyelerakan .... eh guna kari jenis kapitan ka??? muehehehe ....

hello semua .....

recently, mrs pip terasa mcm mau makan itu ini, so back to masak2, cari resepi yang senang senang ja, dan yang paling penting, semua bahan masakan senang mau cari dan kalau boleh, bahan2 tu semua mmg ada di dapur, muehehehe....


kari kapitan yang sungguh awesome

mrs pip memang penggemar AFC, so mmg selalu la tingu rancangan ni, tapi mrs pip cuma berminat dgn masakan yang senang untuk disediakan,... kalau yang complicated tu, hurmmmm memang kureng la sikit mau di try ....

so, pabila chef nik michael imran hari tu buat kari kapitan dalam rancangan cooking for love  bersama sarah benjamin itewww, memang terasa mcm perlu cuba la resepi itewww, bahan2 pun mmg ada ja di dapur .... 

mrs pip ambil resepi di website rasmi AFC, then cuba buat versi mrs pip :)) .... check the original resepi dulu ok ....

Ingredients
·         50 grams boiled dried chilies
·         500 grams red onion
·         250 grams garlic
·         50 grams fresh turmeric
·         125 grams galangal
·         125 grams ginger
·         25 grams belacan
·         10 candlenuts
·         5 tablespoons cooking oil
·         3 lemongrass
·         50 grams palm sugar
·         50 grams assam water
·         4 kaffir lime leaves
·         1 litre chicken stock
·         8 chicken legs
·         200 millilitres coconut milk
·         2 tablespoons fried shallots
·         2 tablespoons fresh coriander leaves (chopped)
Method
1.      Blend chili, onion, garlic, turmeric, galangal, ginger, belacan, and candlenut in a food processor with a little water.
2.      Heat a wok with some oil and fry spice mixture for about 15 minutes until oil separates.
3.      Chop off the top of the lemongrass and bash its root lightly. Add to wok together with palm sugar, assam water, and kaffir lime leave, and a little chicken stock (enough to make it saucy but not soupy). Stir to mix well and taste for a balance of sweet, sour, and salty.
4.      Once you’re happy with your seasonings, add chicken. Bring liquid to a light simmer and then cover and cook for about 7 to 10 minutes.
5.      Once chicken is almost cooked, add coconut milk and cook uncovered for another 2 to 3 minutes to cook through the raw coconut milk. Be careful not let the coconut milk separate.
6.      Serve with a garnish of fried shallots and chopped coriander leaves.
senang ja kan cari bahan2 tu ... kalau korang rasa mcm malas ja mau cari buah keras, alah korang skip ja la buah keras ni (candlenuts), but for sure rasa dia kureng la sikit kan, but hey, who cares!

mrs pip guna gula merah sebagai ganti gula melaka ;)) well, tu ja yang ada di dapur mrs pip, so guna ja la apa yang ada, malas lah pula mau keluar beli gula melaka semata mata, moreover, mrs pip memang sangatttt jarang guna gula melaka malas mau parut la tu ...

resepi ni memang senang untuk disediakan, dan sangat sesuai untuk dihidang ketika ada majlis di rumah or dimakan bersama keluarga pada hujung minggu contohnya ....

worth trying everyone ... cheers!

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