When I read Kim Ong’s Ginger Chicken with Tea Noodles, I knew I had to try it.
And I did! 🙂
Compare it with Kim Ong’s dish:
Source: Kim Ong
Instead of tea noodles, I used Japanese Green noodles (a packet costs 20 baht from Happy Mart). And instead of paprika, I put Indian masala (tiny bit though! They’re quite spicy). I basically followed her recipe (click HERE) and yes, it did turn out quite well (I deep-fried the chicken instead of stir fry though). I also served the noodles chilled, and I agree with Kim – it tasted really good!
I would probably say that I need to improve in the marinating process. There were some parts of the chicken that tasted ‘okay’ – I’m sure it’s because I didn’t marinate it well (I compared it with another piece of chicken and it almost tasted like KFC, I swear!).
And this is my first time using Sesame Oil and I TELL YA – that makes THE DISH. Seriously! All this while when I make noodles, I know something ‘is missing’. And for me, that’s SESAME OIL. I feel that it makes the dish tastes more Chinese :).
I’ve been dreaming to try out a curry potato dish. I did, and I’m happy to say that it tasted quite delicious! Below are the ingredients:
Good for two
1 potato, diced/cubed (you can cut however you want)
1 small bowl of diced veggie mutton (or meat, you can use anything you want)
3 small cloves of garlic, diced (although I think you should use onions instead)
After oil is heated, throw in the diced garlic (or sliced onions). Sauteed it, then put in salt, pepper and curry powder. After mixing for awhile, put in the mutton and the potatoes and continue mixing. Pour in water (if you want gravy, put in lotsssss of water), add in about another two teaspoons of curry powder and then put the pan on medium heat. Cover the pan. Maybe about the next 10 minutes or so, check the potatoes by putting a fork through it (if the fork goes through the potatoes without much effort from you, the potatoes are done). After these steps, you can pretty much modify according to how soft you want the potatoes and mutton to be. If you want it softer, then let it simmer longer. Pour in the coconut milk (put in a little first…you can always add in later if you want more milk). After a few minutes, turn off the fire. Sprinkle spring onions all over the dish.
Just for your information, I think I let my curry potatoes dish simmer for 20-30 minutes (not so sure on the accuracy of time because I was preparing the other dish simultaneously).
I’m so happy about my dishes today. My Saturday can’t be any more better than this! Gotta perfect these dishes so I can invite friends over :).