Chicken Rendang

Ingredients: - click here for Alagappa's curry powder mix

3 tbsp cooking oil

2 sticks cinnamon

3 star anise

4 cloves

3 cardamom

10 curry leaves

5 kaffir lime leaves

2 onions

2 inch galangal

2 sticks lemongrass

2 tbsp Alagappa's meat curry powder

1 tbsp turmeric powder

1 kg chicken thighs

1 tbsp tamarind pulp

1/2 cup grated coconut

400ml coconut milk

2 tbsp brown sugar

salt to taste

Method:

1. Fry all the spices until fragrant in the oil.
2. Add the blended onion, galangal & lemongrass mixture and fry in the oil.
3. Add Alagappa's Meat Curry Powder & turmeric powder. Carry on cooking the spices. Add water if needed.
4. In the meantime, dry fry the grated coconut until golden brown & then blend until fine.
5. Once the oil has separated from the spices, add the chicken thighs to the mixture. Mix well.
6. Add the coconut milk and mix well. Put the lid on the wok and leave the curry to cook approx 10 mins. Do stir often so the bottom doesn't burn.
7. Add tamarind pulp that has been soaked in 3 tbsp of hot water through a strainer. Add more water to tamarind pulp if needed, squeeze & pour through strainer again.
8. Add the blended coconut (kerisik). Mix well and add the kaffir lime leaves. Add brown sugar and salt.
9. Continue cooking until sauce thickens. Do stir often to ensure that the sauce doesn't burn on the bottom of the wok/pot.
10. Chicken rendand can be served with basmati rice and stir fried vegetables.

Multi Layered Pudding 

Ingredients: - click here for products

1 packet NONA Pudding Durian

1 packet NONA Pudding Cendol

I packet NONA Pudding Rose Bandung

2 packets Dr Oetker Agar-agar mix

2 pandan leaves blended & juice extracted

4 x 350ml water

approx 100ml coconut milk

Method:

1. Boil 350ml water for each layer and add the pudding mix.
2. Remove from stove when it comes to a boil.
3. 1st layer is Cendol flavour poured into individual glasses and remainder poured into glass tray. Left to set before adding next layer.
4. 2nd layer is Rose Bandung flavour poured into glasses and tray.
5. 3rd layer is durian flavour.
6. 4th layer is agar-agar mixed with water, pandan juice and 2 tbsp thick coconut milk, altogether measuring to 350ml.
7. 5th layer is agar-agar mixed with water and coconut milk, altogether measuring to 350ml. I used another packet of agar-agar for the top layer.
8. Leave in the fridge to set for about 1 hour.
9. Once set, ready to serve.

Easy Chicken Curry

Ingredients: - click here for Alagappa's curry powder mix

2 tbsp vegetable oil

2 sticks cinnamon

3 star anise

4 cloves

3 cardamom

10 curry leaves

2 tbsp Alagappa's meat curry powder

600g chicken thighs

3 medium sized potatoes

2 tomatoes

400ml coconut milk

salt to taste

Method:

1. Fry all the spices until fragrant in the pressure cooker using saute setting.
2. Add Alagappa's Meat Curry Powder and add about 3 tbsp water.
3. Carry on frying until fragrant approx 2 mins.
4. Add the chicken thigh which has been cut to smaller pieces to the spice mixture.
5. Stir until the meat is well coated with the spice mixture then add approx 1/2 cup water and mix well.
6. Set pressure cooker on high for 5 mins. Leave to cook.
7. Once cooked, transfer to a pot or wok.
8. Add coconut milk & continue cooking.
9. In the meantime, cook potatoes with 1/2 cup water in pressure cooker on high for 7 mins.
10. Add cooked potatoes & tomatoes, then add salt and let it come to a boil.
11. This curry can be served with pre-soaked cooked brown rice & lightly stir fried carrots, cucumbers, tomatoes & grated coconuts seasoned with salt.