You know the feeling when you just cannot come up with a three-dish meal (protein, vegetables and plus one more!) for a late lunch, especially after coming back from a day of shopping (tired!) and you finally resort to preparing something simple; a one-pot meal! Every one has his own version of this very Malaysian dish, with all the spices that go into the gravy and the trimmings that go on top!
My wife and I have many different variations of this dish in our repertoire. But whether they are simple variations or elaborate ones, as long as they are a version of this dish, my children will love them, except my second child who prefers the soupy version! Well, I prefer to not like this dish, but when my wife prepares it, I prefer to have it with less condiments as garnishes to the dish, as per photo below. Anyway, what is most important is the stock!
250gm chicken meat, cubed
5 crab sticks, cut into 1 cm lengths
10 fried tofu puffs
1tbs chili paste
3tbs meat curry paste
1tsp coriander powder
1tsp cumin powder
5 shallots, pounded
5 cloves garlic, pounded
1 inch ginger, pounded
2 stalks lemon grass, sliced and pounded
5 candlenuts, pounded
4 liters chicken stock
2 cups coconut cream
3 small pieces "asam gelugor"
1 small bunch mustard leaves
400g spaghetti, boiled till al-dente
Heat about four tbs of vegetable oil and saute the chili paste, shallots, garlic, ginger, lemon grass, candlenuts, curry powder, cumin powder and coriander powder until fragrant. Add in the chicken and stir until half cooked. Pour in the chicken stock and the coconut cream and let boil for two minutes before adding the crabsticks and the tofu puffs, followed by the 'asam gelugor' and salt and pepper to taste. Right before turning off the fire, put in the mustard leaves.
Serve by putting some spaghetti in a bowl. Ladle in some of the gravy and top with the tofu puffs, crab sticks and chicken meat. Garnish with shallot crisps, sliced spring onions and wedges of lime. My bowl contains only sliced firm tofu, pieces of chicken (not from the gravy!), lime wedges and shallot crisps.
250gm chicken meat, cubed5 crab sticks, cut into 1 cm lengths
10 fried tofu puffs
1tbs chili paste
3tbs meat curry paste
1tsp coriander powder
1tsp cumin powder
5 shallots, pounded
5 cloves garlic, pounded
1 inch ginger, pounded
2 stalks lemon grass, sliced and pounded
5 candlenuts, pounded
4 liters chicken stock
2 cups coconut cream
3 small pieces "asam gelugor"
1 small bunch mustard leaves
400g spaghetti, boiled till al-dente
Heat about four tbs of vegetable oil and saute the chili paste, shallots, garlic, ginger, lemon grass, candlenuts, curry powder, cumin powder and coriander powder until fragrant. Add in the chicken and stir until half cooked. Pour in the chicken stock and the coconut cream and let boil for two minutes before adding the crabsticks and the tofu puffs, followed by the 'asam gelugor' and salt and pepper to taste. Right before turning off the fire, put in the mustard leaves.
Serve by putting some spaghetti in a bowl. Ladle in some of the gravy and top with the tofu puffs, crab sticks and chicken meat. Garnish with shallot crisps, sliced spring onions and wedges of lime. My bowl contains only sliced firm tofu, pieces of chicken (not from the gravy!), lime wedges and shallot crisps.
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