happyhomemaker’s heritage Malaysian chicken curry recipe required a trip to the small Asian grocer just up the road. This lady continues to expand my horizons. She is very generous with her precious family recipes, and her advice.
I needed curry paste ( I found a Malaysian chicken curry paste for $2.50), curry leaves, coconut milk, lemongrass and curry powder ( I bought Baba’s meat curry powder)
I also wanted to get another bottle of the Filipino banana chilli sauce we love so much.
What goes well with chilli sauce?
Fresh cooked spring rolls!
These were frozen ones you cooked yourself. They were OK I guess. Not as nice as you’d make yourself at home. They needed a lot of cooking to get through the rather thick pastry wrapper and cook the inside. It was very yummy for a change though.
There’s another pack in the freezer. These are for a Vietnamese salad type of meal.
Here’s what I do for that –
soaked and drained rice vermicelli is put into a deep bowl
it is topped with a mix of shredded lettuce, coriander, mint, shredded carrot, cucumber and bean-shoots
fried spring rolls, cut into lengths of, say, 2 or 3 are put on the top. You can be as generous with the spring rolls as you like. We would probably have 3 spring rolls per person.
I generally serve 3 sauces on the side:
1) fish sauce, a bit of sugar, a bit of lime juice, a smidge of crushed garlic and some chopped fresh chilli , it’s like nuoc cham that indispensible Vietnamese dipping sauce
2) a sweet chilli sauce
3) soy sauce
When we eat, I tend to scrunch my spring rolls up and mix them into the salad and noodle. Myf and monty tend to eat everything in well put-together mouthfulls 🙂
It’s a very refreshing meal on a hot day. I make quite a few variations on this theme. Sometimes we’ll have the noodle/salad combo with stir-fry chilli chicken or pork, sometimes with crumbed (breaded) chicken or pork.
Light, fresh and singing with flavour, I think you’ll enjoy it 🙂