The large amount of chili make to fiery name entirely appropriate for the Eurasian curry, which is similar to Indian Vindaloo, which is blending of spices and vinegar. The Malaysian touch is given with the fresh lemon grass, galangal and dried shrimp paste.
You will need,
¼ cup of oil
2 onions, half
2 ginger, shredded
5 cloves garlic, sliced
2 red chilies, half lengthwise
1 teaspoon salt
1 teaspoon light soy sauce
4 tablespoons sugar
4 potatoes, peeled and quartered
½ chickens, cut into serving pieces
½ cup distilled white vinegar
3-4 cups water
And for the paste you will need,
30 shallots
30 dried chilies, soaked and deseeded
1 ¼ fresh turmeric or 2 ½ teaspoons powder
1 galangal
2 stalks lemongrass
1 teaspoon brown mustard seeds, soaked in water for 5 minutes
Chop spice paste ingredients and blend with a little of the oil until fine. Set aside.
Now heat remaining oil fry onions, ginger, garlic and chili for 2 minutes, adding the salt and soy sauce. Add sugar, stir well, and then put in the potatoes, chicken, vinegar and water. Simmer, uncovered, until chicken is cooked. Taste and adjust seasoning, adding a little more vinegar for a sourer flavour, if needed. Add the reserved fried ingredients, stir well and serve with rice.
You will need,
¼ cup of oil
2 onions, half
2 ginger, shredded
5 cloves garlic, sliced
2 red chilies, half lengthwise
1 teaspoon salt
1 teaspoon light soy sauce
4 tablespoons sugar
4 potatoes, peeled and quartered
½ chickens, cut into serving pieces
½ cup distilled white vinegar
3-4 cups water
And for the paste you will need,
30 shallots
30 dried chilies, soaked and deseeded
1 ¼ fresh turmeric or 2 ½ teaspoons powder
1 galangal
2 stalks lemongrass
1 teaspoon brown mustard seeds, soaked in water for 5 minutes
Chop spice paste ingredients and blend with a little of the oil until fine. Set aside.
Now heat remaining oil fry onions, ginger, garlic and chili for 2 minutes, adding the salt and soy sauce. Add sugar, stir well, and then put in the potatoes, chicken, vinegar and water. Simmer, uncovered, until chicken is cooked. Taste and adjust seasoning, adding a little more vinegar for a sourer flavour, if needed. Add the reserved fried ingredients, stir well and serve with rice.
