27th Dish Kukulhu Riha from Maldives

I thought this was going to be fiery hot as one of the ingredients was a Dorset Naga reportedly be the hottest chilli in the world. And to be honest if you eat it raw it is mouth burningly hot. (Yes I tried a bit) However, after you add the thick coconut milk it mellows the entire curry.

Ingredients 

1 (1200g) whole chicken – skinned, cut into 8 pieces
4 tbsp cooking oil
1 cup onion – finely sliced
¼ cup curry leaves
1 tsp ginger – grated
4 cloves garlic – pressed/grated/very finely chopped
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – chopped
3 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
3 cardamom seeds
1 tsp chili powder
2 tbsp chicken curry powder/paste
1 cup coconut cream/milk (thick)
1 cup coconut cream/milk (thin)
1 cup water
Salt to taste

Method: 

Heat the oil, sauté the onions, garlic, ginger, curry leaves, Pandan leaves.
Add the chili powder, while stirring, then add the curry powder/paste and ½ cup water and cook on low heat, stirring frequently.
When this curry paste starts bubbling, add the chicken pieces and toss until all chicken pieces are well coated. Add salt, Dorset Naga, cardamoms, thin coconut cream/milk and the remaining water and cook on low heat, stirring occasionally.
When the chicken is cooked, add the thick coconut cream/milk and simmer for about a minute.










We all very much enjoyed this recipe, and gave this 8.5 out of 10.

Ammo

26th Dish Gyu-don from Japan

This must be the first recipe I’ve cooked where I was the only one that enjoyed it. The rest of my family thought it was awful. One of my girls was even going to give it minus figures! I myself was going to give this a 9.5. 

I can’t really explain why I loved this so much, every mouthful had a different texture or and taste; no two bites were the same. And the flavours were intense yet subtle. 

Ingredients

130g rice

100g thinly sliced beef

1/4 onion

1/2 tbsp vegetable or sunflower oil

beni shoga (red-pickled ginger)

 [A]

240ml dashi (soup stock)

1 tbsp soy sauce

1 tbsp mirin

1 tbsp sake

1 tbsp sugar

Methods/steps

Cut the onion into slices (5mm). Cut the beef into bite size pieces (3cm).

Heat the oil in a pan and fry the onion and the beef. Add [A], bring it to the boil, and then lower the heat and cook for 10 minutes.

Place the rice in a bowl, and pour over the cooked topping. Garnish with red pickled ginger.

So as it’s my blog I’m going to score this a 9.5 out of 10, however as no one else in my family enjoyed it, I don’t think I’ll be cooking this again.

Ammo