It seems like when the Movement Control Order (MCO) is lifted, many people would have expanded their cooking skills and menus.
The packaging looks promising and I am a sucker for nice packaging one. Ask my husband. Heh.
Behind it, there is a simple recipe where you can follow (or not) so quite a win for me in that sense. I just followed the recipe and get the items listed.
The recipe says Thai Red Curry with Roasted Duck. We have smoked duck - similar. Heh.
Red curry paste is made by pounding together dried red chilli, lemongrass, garlic, shallot and galangal. The texture of this paste is thick (as seen in the photo above), rich in its flavour and it is spicy.
The paste is the only thing that's in the packaging - unlike Marion's Kitchen Thai Red Curry Cooking Kit (available in Australia and USA only boohoo) wherein the cooking kit, you will get the red curry paste, coconut milk, dried herbs & chilli and bamboo shoots.
Win.
Anyways, back to this. So I didn't really follow exactly the recipe but close enough la. I got the duck, kaffir lime leaves and red chilli ready.
Oh and the fish sauce - such an important element in all Thai food.
First, I put oil in the pot and stir fry the red curry paste till the aroma comes out. Mine was almost burnt. Heh.
Then, I pour in half of the coconut milk and some water. This is the part where I so pandai go and cut the amount of water cos I thought too much water later too watery.
It ended up becoming quite a thick curry - but still yummy.
Then, continue to stir it until it becomes a legit red curry looking thing. I also realized at this point that I really do need the not-too-big-and-not-too-small-spatula to cook.
Let the curry boil for a little bit - then add the kaffir lime leaves and chilli and stir.
Lastly, add the smoked duck and let the curry boil a little while.
Then, garnish with some coriander (any nice-looking green leaves) and chopped chilli - ready to be served.
My husband and mother-in-law loved it so more cooking of this kind of this next time! Gonna try other types next time.
Till next time, bye now.
I am one of them.
But I am not those who cook from scratch - because I may very high likely waste the resources and those fresh ingredients that my mother-in-law get from the market. She is risking her life every time she goes to market okay. So we gonna use them wisely. Heh.
I would actually like to cook something really impressive during this MCO, but we all know that is never going to happen. What is impressive is I did homemade nuggets and 'roasted potatoes' with air-fryer and they were bombs. So yeah.
I would actually like to cook something really impressive during this MCO, but we all know that is never going to happen. What is impressive is I did homemade nuggets and 'roasted potatoes' with air-fryer and they were bombs. So yeah.
Anyways, I am the biggest fan of Thai food and since it is also as risky to order food via DeliverEat, Foodpanda or Grabfood - it's best I learn to cook it myself.
I made one visit to Jaya Grocer and intended to get everything I needed for the next 3-weeks but of course, the mission was only 90% accomplished. Even though I've written down on the to-buys, I still managed to forget other things. Hooray me.
I spent quite a bit of time in the Asian Food area because I just wanted to get all things Thai food - curry, paste and whatnot.
But I managed to pull myself together and got one, yes ONE thing.
This Blue Elephant Thai Premium Cuisine - Red Curry edition (RM9.90 from GP's Jaya Grocer). They have green curry as well but I thought of doing something out of the norm. I have never ordered Red Curry before whenever I dine at a Thai place so I thought hmm why not.
The packaging looks promising and I am a sucker for nice packaging one. Ask my husband. Heh.
Behind it, there is a simple recipe where you can follow (or not) so quite a win for me in that sense. I just followed the recipe and get the items listed.
The recipe says Thai Red Curry with Roasted Duck. We have smoked duck - similar. Heh.
The recipe also mentioned to add cherry tomatoes and cubed pineapples - nope, I didn't add those in.
Anyways, I tried to keep it simple and edible. Heh.
So here goes.
Red curry paste is made by pounding together dried red chilli, lemongrass, garlic, shallot and galangal. The texture of this paste is thick (as seen in the photo above), rich in its flavour and it is spicy.
The paste is the only thing that's in the packaging - unlike Marion's Kitchen Thai Red Curry Cooking Kit (available in Australia and USA only boohoo) wherein the cooking kit, you will get the red curry paste, coconut milk, dried herbs & chilli and bamboo shoots.
Win.
Anyways, back to this. So I didn't really follow exactly the recipe but close enough la. I got the duck, kaffir lime leaves and red chilli ready.
Oh and the fish sauce - such an important element in all Thai food.
First, I put oil in the pot and stir fry the red curry paste till the aroma comes out. Mine was almost burnt. Heh.
Then, I pour in half of the coconut milk and some water. This is the part where I so pandai go and cut the amount of water cos I thought too much water later too watery.
It ended up becoming quite a thick curry - but still yummy.
Then, continue to stir it until it becomes a legit red curry looking thing. I also realized at this point that I really do need the not-too-big-and-not-too-small-spatula to cook.
Let the curry boil for a little bit - then add the kaffir lime leaves and chilli and stir.
Lastly, add the smoked duck and let the curry boil a little while.
Then, garnish with some coriander (any nice-looking green leaves) and chopped chilli - ready to be served.
My husband and mother-in-law loved it so more cooking of this kind of this next time! Gonna try other types next time.
Till next time, bye now.