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RECIPES
Willows Chicken Curry
This is the famous chicken curry recipe created by The Willows restaurant in Honolulu, Hawaii. It is chicken in a sauce flavored with curry, ginger, and coconut milk, topped with a variety of condiments.
Ingredients for Willows Chicken Curry
-6 tablespoons of butter
-1 small onion, finely chopped
-1 clove of garlic, minced
-1 teaspoon of minced ginger (or 1/4 tsp powdered ginger)
-1 tablespoon of curry powder
-1 teaspoon of sugar
-1/2 teaspoon of salt
-1 quart of coconut milk
-4 tablespoons of flour
-2 tablespoons of oil
-1 pound raw chicken breasts (no bones or skin)
-1 small onion, finely chopped
-1 clove of garlic, minced
-1 teaspoon of minced ginger (or 1/4 tsp powdered ginger)
-1 tablespoon of curry powder
-1 teaspoon of sugar
-1/2 teaspoon of salt
-1 quart of coconut milk
-4 tablespoons of flour
-2 tablespoons of oil
-1 pound raw chicken breasts (no bones or skin)
Condiments for Willows Chicken Curry
-Mango Chutney
-Bacon, crisply cooked and crumbled
-Coconut, shredded
-Peanuts, chopped
-Raisins
-Hard cooked egg, chopped
-Sweet pickles, chopped
-Green onion, sliced
-Mango Chutney
-Bacon, crisply cooked and crumbled
-Coconut, shredded
-Peanuts, chopped
-Raisins
-Hard cooked egg, chopped
-Sweet pickles, chopped
-Green onion, sliced
Instructions for Willows Chicken Curry
Melt 2 tablespoons of the butter in a skillet over medium heat. Saute onion, garlic, and ginger until onion is translucent. Stir in curry powder, sugar, and salt, and blend well. Slowly pour in coconut milk, stirring constantly. Reduce heat and simmer for 20 minutes. Strain sauce, and refrigerate if you wish to serve it later. Melt the remaining 4 tablespoons of butter in a skillet. Stir in flour to make a smooth paste. Bring curry sauce to a low boil. Add flour mixture, stirring constantly, and cook until thickened. Heat oil in skillet and saute chicken until cooked. Add curry sauce to chicken and cooked until thoroughly heated. Serve curry with condiments offered in indidivual bowls.
Melt 2 tablespoons of the butter in a skillet over medium heat. Saute onion, garlic, and ginger until onion is translucent. Stir in curry powder, sugar, and salt, and blend well. Slowly pour in coconut milk, stirring constantly. Reduce heat and simmer for 20 minutes. Strain sauce, and refrigerate if you wish to serve it later. Melt the remaining 4 tablespoons of butter in a skillet. Stir in flour to make a smooth paste. Bring curry sauce to a low boil. Add flour mixture, stirring constantly, and cook until thickened. Heat oil in skillet and saute chicken until cooked. Add curry sauce to chicken and cooked until thoroughly heated. Serve curry with condiments offered in indidivual bowls.
Chicken Long Rice
Long rice is really not rice at all. It is a thin, transparant Chinese noodle made of mung bean flour that is often called "cellophane noodles" because if its appearance. The simplest version of this dish includes only chicken, ginger, and long rice, but many versions include other ingredients such as mushrooms, carrots, celery, and onions.
Ingredients for Chicken Long Rice:
-1 (3 pound) chicken
-1/2" slice of ginger, crushed
-1 bundle long rice, soaked in water to soften
-3 green onions, sliced
-Salt to taste
-1 (3 pound) chicken
-1/2" slice of ginger, crushed
-1 bundle long rice, soaked in water to soften
-3 green onions, sliced
-Salt to taste
Instructions for Chicken Long Rice:
Soak long rice in cold water for 30 minutes to soften. Cover the chicken with water, add ginger, and bring to a boil. Lower the heat to simmer and cook for 1 hour, or until the meat pulls easily away from the bones. Remove chicken from the broth and strain the broth to remove the bones. Remove chicken to the broth and add the long rice. Simmer until half the broth is absorbd by the long rice. Season to taste with salt. Garnish with sliced green onions.
JUST FOR LAFFS
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