Hainanese Style Curry Chicken & Fried FuYong Omelette

Hainanese Style Curry Chicken

Ingredient
1 chicken (abt 1.5 kg) - cut into chunks
8 tbsp of curry powder (for meat)
5 pieces of potatoes (cooked, peeled and cut into half)*
1 fresh coconut or 200ml of kara brand, 1 small pkt of heng guan brand fresh coconut**
2 tbsp of chilli powder

Gravy ingredient: (to be cut into small pieces then grind them)
2 pieces of lemon grass (abt 6 inches long from the base)
1 lengkuas
12 shallot (red onions - medium size)
3 pieces of garlic (medium size)
1 piece of yellow ginger (1 tsp of turmei powder)
5 pieces of buah keras (if you wan the gravy to be thicken) - optional

Notes
* Potatoes
use indonesian potatoes then boil them for 25 mins, soak in cold water until the potatoes is cold then easily to peel off the skin. Want to cook then cut into half.

**Coconut
if for fresh coconut, buy 1 coconut, add 2 tbsp of water to squeeze out the juice, then scoop up the top layer of the fresh coconut for frying in the wok. Then add 2 1/2 bowl of water to make the 2nd layer of coconut milk for curry gravy.

Method:

1. Wash & drain dry the chicken, then use 1/4 tsp of salt to marinade it for 1/2 to 1 hour. Use a spoon to mix until its got a sticky paste. (Note : if chicken is seasoned with salt, do not keep overnite)

2. After that, marinade the chicken with 8 tbsp of curry powder, stir it with a spoon until curry powder go into the chicken meat, then set aside for 1/2 to 1 hour.

3. Cut lemon grass into small pieces, pat flat onion, garlic, lengkuas, yellow ginger, buah keras (optional)then put all into the blender to grind them and add 1 to 2 tbsp of water.

4. Grind them until fine then put into a bowl to mix with 2 tbsp of chilli powder.

5. Open the pkt of kara brand coconut, then you see there is a layer floating on top, scoop them up and put into the curry frying wok to fry.

6. The wok must be oil, then off fire, put in the top layer of the coconut. Keep on stiring the coconut, turn on fire, use a wooden scoop, must control the fire, high then low, fry until topping abit golden color or slightly brownish,

7. Once it turn a bit hard, put in the grinded ingredient, this time, must control the fire, high then gradually reduce the fire. Add 2 tbsp of oil, then use wooden scoop to stir it towards and forwards in low fire, fry until a bit oil (like sweat drop), it doesnt stick to the wok, put in the chicken to cook until water comes out for abt 10 to 15 mins (this time you may add in untreated potatoes to cook together)

8. If its sticky in the wok, reduce fire, when its no-stick turn to high fire, fry until meat shrink, then add 1 tbsp sugar and 2 bowl of tap water, or 2nd layer of fresh coconut milk, let it cook until boil, add 1/2 tbsp salt then reduce fire.

9. When you see a bit layer of oil then cover the curry chicken for 20 mins, you may add in well-treated potatoes at this moment, reduce to low fire.

10. After 10 mins, open the cover and stir a bit. After 20 mins, you can see the oil on top floating, then pour in the balance coconut milk (kara brand or 1st layer of fresh coconut milk), then let them cook until boil, off fire,

11. Ready to serve.


Fried FuYong Omelette

Ingredient:

100g char siew (must wash first (remove the coloring), drain dry, cut into strip)
2 stalk of spring onion (cut into 2 inches long, thin strips)
38g ham (cut into strip)
6 eggs

Optional Ingredient:

150g prawns (devein & shelled)
1/4 size of yellow onion (cut into strip)


Method

1. Prepare to cut all the ingredient into strip and leave aside.

2. Beat the eggs. Spring onion, ham, char siew all mix well on a plate.

3. Add pepper on them, use chopstick with a spoon to mix them well.

4. Add 1 tsp light soya sauce and 1/4 tsp of sesame oil to the beaten egg, mix them well

5. Prepare 1 tsp of cornflour mix with 2 tsp of water in a bowl.

6. Sprinkle 1 tsp of self raising flour to the mixed veg(Spring onion, ham, char siew) plate.

7. Pour the cornflour mixture to the beaten egg & mix them well. Pour the mixed veg(Spring onion, ham, char siew) plate into the beaten egg bowl, slowly stir them.

8. Grease some oil on the flat frying pan, pour in the well mixed ingredient to fry.

9. Shake the pan a bit, make sure it well cooked, then try to fry until the base a bit slight burnt, then you will smell the fragrant.

10. Once you see the bubble on the eggs, try to flip it over, so as to cook the side of the eggs, if you cant flip the whole piece, then cut into half to flip it.

11. Once you see a bit brownish on both side, you may dish up to serve.