Joined: 20 Jul 2004
|Posted: Wed Sep 24, 2014 10:57 am Post subject: Curry Chicken with CCF (rec n pic)
|CCF stands for Chee Cheong Fun.
This dish originated from a hawker stall at Hong Lim Complex * hawker center. But it was served with only yellow noodles. I do not have their recipe, but I cook it the way I liked it. Just as good I believe.
Curry Chicken with Chee Cheong Fun
Serves 6 persons
1 whole chicken, about 1.8 kg
1 can of Evaporated milk(I use Carnation's Full Cream)
500ml chicken stock
1000ml Coconut Milk
2 stalks of lemon grass(cut and smash to break the fibres)
6 local ripe red tomatoes
6 pcs of fried bean curd(sliced)
1 tbsp salt
to serve with the noodles:
100g bean sprouts(blanch and drained)
CCF : 10 strips, cut into chunks
or yellow noodle or beehoon
Curry Paste ingredients
10 pcs dried chilli(soften in water)
5 pcs chilli padi
3 small red onions
1 clove garlic
50g dried shrimps
1 pc Lemon grass
1 tsp belachan(previously roasted, pounded into powder)
2 tbsp Curry powder
100ml corn oil
Method to Cook the paste:
1. Blend paste ingredients except oil in a blender till smooth.
2. Heat up oil in wok and add paste to fry till fragrant and it should turn slightly darker orangey red.
3. Set aside for later use.
Method to cook the chicken:
1. Boil the water and add the chicken (whole) to cook. When the water starts boiling again, turn off the heat, cover the pot and leave it for 30 mins.
2. Remove/drain the chicken from the stock, to cool.
3. Chop the chicken into smaller pieces, set aside.
Method to cook the curry and to serve:
1. Heat up wok with 50ml corn oil , add onions to saute till soft
2. Add cooked paste to fry for a while.
3. Add chicken stock, coconut milk, evaporated milk and sliced lemon grass to boil (about 10 to 15 mins).
4. Lower heat to simmer for 5 mins and add sliced fried bean curd. Add salt to taste.
5. Turn off heat, serve over steamed CCF or rice or roti prata.
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