Recipes:
Chicken Curry
2½-3 lb whole chicken
5 tbsp Malaysian meat curry powder
1-2 tbsp or to taste, chili powder
½ cup cooking oil
1 can coconut milk
2 cups water
2 potatoes,
salt
2 large onions
8 cloves of garlic
1½ inch fresh ginger
Using a mortar & pestle or blender, grind onion, garlic and ginger into a paste
In a small bowl, combine meat curry powder and chili powder, add a few tbsp of water and mix into a thick paste
In a wok or pot, heat oil on high, add ground paste, stir-fry until quite translucent
Add curry paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
Add chicken, bring heat up to med-high, stir to coat chicken well with curry paste
Add coconut milk, season with salt, stir well
Gradually bring to a boil, then reduce heat to med, simmer covered 20-25 mins, stir occasionally
Add potatoes, simmer uncovered, 10-15 mins until potatoes are cooked and chicken is tender
Turn off heat, skim off excess oil on surface
Serve with bread, Roti Canai, Roti Jala or steamed rice
Wonton Soup
18 - 24 won ton wrappers
1/2 pound boneless lean pork, chopped finely
1 tablespoon soy sauce
1 tablespoon oyster sauce
a few drops sesame oil
1 teaspoon sherry
1/2 teaspoon sugar
1 green onion, finely minced
1 teaspoon cornstarch
2 dashes of white pepper
Water for boiling won tons
4 1/2 - 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)
Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.
Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person
AsamiAmayaKasumi Community Member 
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