This coming Sunday, 16th August, we will have Maggie Lim Heung's Nonya Curry Chicken and Nonya Turmeric Rice in Sing Tao.
This curry dish is traditionally served at weddings with Nonya turmeric rice. Whilst we were testing out recipes, I found the two – curry chicken and turmeric rice go together like hand in glove. My Cooking Club and I were privileged to watch Maggie demonstrate this dish. She explained what is meant by "curry base'; what ingredients are needed to enhance the flavouring and sweetness of curry paste; the need to use fresh ingredients and grinding your own versus using ready made spice powder; and how to store the curry paste and curry leaves for future use. She also taught us signs to watch out for whilst sautéing the curry paste.
Maggie Heung Lim is a cake stylist and her forte and training is in cake styling. She designs the most amazing cakes, and some of her cakes are featured on my website
Vanessa Hui, in her inimitable way, has simplified an otherwise complicated and often intimidating dish. People are always amazed that such a professional result can be achieved in a domestic kitchen. For best results, start preparations the day before the dish is needed.
My policy is usually not to post any recipes that are already in my cookbooks, but as the first book 'Cooking With Annie' is almost completely out of print -- save for a few that are still available to purchase through this website -- and I have no intention to do a reprint, I have, therefore, decided to post the two most popular recipes from V. Hui here.
Basics (8)
