D e l i s i o u c i t y

I often read food blogs with a dropped jaw whenever I see unconventional ingredients getting incorporated in very mundane recipes. Examples include chipotle chilli, and zucchini, in cupcakes. But after letting the idea simmer down in my head, I can’t help but say, “hmm.. the possibilities! No recipe should ever be constrained by tradition!” Ahh, alas, I shoot myself in the foot because I will never ever tweak the traditional macaron recipes with nonsense suggestions like corn flour to replace the icing sugar (just because people keep on saying these petite fours are too sweet). Oh well.

The dish I am featuring here isn’t exactly a new invention; and neither is it using an unconetional ingredient. Many have indeed replaced coconut milk in rich curries with yoghurt instead, or just plain whole milk. I think skimmed milk would best be reseved to the die hard dieters ^_^

I’ve substituted the milk in this chicken rendang with plain yoghurt and still added about 4 tbspns of coconut cream. It is the best curry dish ever. *Sobs* The rendang paste is store-bought; made by local spice-grinders and entrepreneurs. You can often find them in the frozen section. Just add that into the pot after sauteeing shallots, ginger, garlic, galangal, star-anise seeds, a cinnamon stick, lemongrass, cardamom, and clovers. I used ghee for that job.

yes, it is yoghurt.

In goes the chicken, and the yoghurt. Thicken with the coconut cream (not coconut milk). I also added leech lime leaves in for that special twist. Let simmer for a good while, till the chicken is tender and the gravy reduced; then add in cashew nuts. Oh it is soooo good.

With the rendang, I wanted a special rice. Ever heard of Nasi Hujan Panas? It’s that colourful rice that people usually serve during weddings. Yes, so I wanted to make that but accidentally added in way too much red food colouring. Trust me, there is yellow and green in there too ^_^ I topped the rice with shredded cheddar cheese; very good accompaniment actually.

The rice is easy to make. It’s your typical Nasi Minyak (oily rice; i know, i know) which is made by using ghee and sauteed spices (cinnamon, clover, star anise). I also added in cashew nuts in the end. Good grief! I am salivating just remembering this dish. Not your typical Melayu recipes, but hey… they worked like a charm to those who tasted them that day!