Another rich and aromatic Nyonya dish, the Chicken Kapitan can just as easily be made with vegetables and/seafood if you’re a non meat eater. This is one of my favourite curries, reminiscent of the Massaman and the Kurma and comes with a tale or two explaining its beginnings. My favourite is the one about the [...]
Read More»A staple in many Asian kitchens, Fried Crispy Shallots are extremely easy to make and taste fresher than shop bought ones. I keep mine in an airtight container in the fridge for weeks. Used as a topping on all sorts of noodles, rice and curry dishes like Chow Mein, Bryani and Curry Kapitan. To get the [...]
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