One of my favourite food inspiration websites is Tastespotting. Users submit photos of food or food-related items along with a link to the original site - a blog, news article, kitchen store, winery, you get the idea. Editors monitor and post drool-worthy items. Every day I check out the pretty pictures and the interesting food combos. Sometimes, the stars align, and I happen upon a recipe or idea that I can make instantly with what I have on hand.
Last week, the food Gods sent me Meena's recipe for Malaysian Red Chili Chicken. I made a few alternations according to what I had in the fridge and made it for dinner that very night! I wasn't even going to do a photo shoot because we were so hungry and it smelled so good, but Ian convinced me to snap a couple of pictures. Unfortunately, I didn't set up the shot properly and the only one that turned out has weird shadows. Here it is anyway:
Eating this curry brought me straight back to our unbelievably wicked adventure in SE Asia. Ah, the power of food...
Here's the recipe for the chicken, as posted by Meena, with a few of my alterations:
Malaysian Red Chili Chicken
- 2 large chicken breasts, diced into 1-inch cubes (I only used 1 small chicken breast since we're cutting down on meat - as a result, I had more sauce!)
- 1 small onion (I used red onion)
- 1 medium sized tomato (I used three canned tomatos with a little of the juice)
- 2 lemongrass stalks, only using the white parts (I used 3 stalks)
- 1 tsp ginger-garlic paste (I used 1 clove of garlic and a 1-inch piece of ginger, both finely minced)
- 2 tbsp Sambal Oelek (the version I used contained shrimp paste)
- 1/2 tsp tumeric powder
- 2 tbsp light cooking oil (I used less)
- (I added a finely chopped birds eye chili too, but it will be plenty spicy without)
2. Blend onion, tomato and lemon grass to a smooth fine paste, adding a little water if necessary.
3. Saute the marinated chicken in hot oil till lightly browned, and set aside. In the same pan, fry ginger-garlic paste, Sambal Oelek and onion-tomato-lemon grass paste, stirring continuously till it starts to give out oil from the sides.
4. Add in chicken, salt and water if necessary, and stir fry till chicken in cooked through and the flavours absorbed.
Thank you Meena! I'll definately be making this again - it tasted like the curries we had in Malaysia and Singapore. Looky here: I scrounged up a pic of a dinner we had in Kuala Lumpur in Dec 2005. Yes, those are banana leaves that we are using in lieu of plates. And yes, I was planning those trips around food too, I just wasn't blogging about it back then :)