I flew home a few weeks ago to celebrate Ngiling Tikai. Ngiling Tikai literally means Rolling of the mats. Ngiling Tikai marks the end of the Gawai aka harvest festival. Usually it is celebrated as much as Gawai itself but now a days, not so much. This year dad decided to celebrate Ngiling Tikai and offerings for my late grandad. The Lil' Tiger and I flew home for 4 days for the celebration. It was an exciting add tiring adventure.
I always love travelling home. It means that I can be in the kitchen with mum. She is my inspiration in the kitchen and in life as a mum. I now appreciate everything she has done for me and my family. She has taught me everything that I know in my life including cooking. Mum recently taught me how to make my current favourite curry and also our traditional sweet sticky dumpling aka Ang Ku Kuih.
Today, I am going to share a recipe that we used while I was home. This is a Thermomix version but you can use a normal food processor. I cooked it on the stove but prepared the curry paste in the Thermomix as I prefer to cook my chicken until it falls off the bone.
4 pieces Chicken Maryland chopped into bite sized pieces seasoned with 1 tsp salt + 10g sugar
100 g Tamarind, mix with 500g water to extract the juice
100 g coconut milk
Ingredient for the Curry Paste
4 pieces Kaffir Lime Leaves
20 g Lime Juice
15 pieces Soaked Dried Chillies
5 medium sized Shallots
1 cloves Garlic
2 stalks lemon grass
20 g Belacan or shrimp paste
5 g Turmeric
5 pieces candle nuts
100 g Cooking Oil
THERMOMIX RECIPE'S PREPARATION
1. Add Ingredient for the Curry Paste into TM bowl to grind.
[ MC / 20 seconds / Speed 10 ]
2. Saute until fragrant (Add additional time if desired)
[ MC / 20 seconds/ Varoma / Speed 1 ]
3. Add in chicken to cook. Last 3 minutes, add in Tamarind juice and lime juice. Lastly add in coconut milk, leave in TM bowl for 5 minutes before serving.
[ MC / 12 minutes / Varoma / counterclock image / soft image ]
STOVE TOP PREPARATION
1. Add ingredient for the Curry Paste into your food processor. Process for a few minutes until everything is mixed together to form a paste.
2. Add oil in a pot and saute the paste until fragrant.
3. Add in the chicken until it's half cooked and add in Tamarind juice and lime juice and cook until chicken is soft and tender. Add coconut milk 5 minutes before serving.
Serve with hot rice.