Kapitan Chicken Curry “Kapitan Kay” This is a traditional Nyonya dish that gave a spiced sourish twist to the chicken curry. Locally known as “Kapitan kay” (“kay” is chicken in Hokkien), there are different renditions to this in different households so there is no right or wrong way to making it. A note of warning though, the preparations for this dish is a tedious process due to the myriad spices and herbs used to create the curry’s aromatic fragrance. This… Read More »Kapitan Chicken Curry
Nyonya Chicken Curry (Nyonya Kari Ayam) This is a traditional Nyonya dish that the northern Straits Chinese in Penang have adopted and adapted from Malay traditions. Locally, it is know as the Nyonya Curry Kay (“kay” is chicken in Hokkien) and despite its bright yellowish and orange tint, it is a mild curry infused with spices for a flavourful meal. This thick, aromatic curry can enjoyed with a bowl of rice or with bread.
Honey Chicken This is a sweet and savoury dish that has a bit of Asian and a bit of Western influences. The chicken is fried first to preserve its flavours before it is stir-fried with the condiments for a flavourful chicken dish. It was definitely a favourite for children (and adults too) that one can say it is better than finger-licking good.
Easy Chicken Broccoli Stir-Fry Sometimes we don’t have time to prepare complicated meals so here is a simple dish that can be done in under 20 minutes. All you need are chicken tenders, broccoli, carrots, peppers (capsicums), tomato and mushrooms for a one-pan dish that has everything in it.
Ayam Goreng Kunyit Fried chicken is a favourite among adults and children alike. It is easy to eat and can be paired with rice or eaten on its own. Rather than the usual fried chicken, we decided to add some spices and herbs – turmeric, garam masala, curry leaves and lemongrass – for extra flavours.
Taukua Khin Chye (Teochew Beancurd & Cilantro) This is a popular Teochew dish called the taukua khin chye which literally translates to beancurd cilantro. It only consists of two main ingredients, beancurd and cilantro. For optimum flavours, buy the Teochew beancurd for this dish. Teochew beancurd usually has yellow or beige skin while the plain beancurd has white skin. You can also use the plain beancurd for this recipe. This dish is also suitable for vegetarians.