Thai Green Curry Recipe @ Resepi Ayam Masak Hijau Ala Thai

This has got to be hubby's favorite thai dish.. so I thought yesterday I would make it for him from scratch, shouldn't be very difficult since it tasted a bit like Ayam Masak Lemak anyway, just add a few more ingredients :p

I googled search for the recipe and most of them use thai green curry paste which is not what I am looking for, so I googled search again for thai green curry paste recipe and got the basic ingredients used. Here I am not going to list down the ingredients separately since I think it's a waste of time. Just blend everything together and you are good to go. Oh, btw, I substituted thai fish sauce with sesame seed oil since I am trying not to cook seafood ingredients and meat together in the same dish. Do note that the fiery factor is toned down since I am cooking for my 3.5 year old as well so feel free to add more chilies or even use birds eyes chilies if you want.

My recipe for Thai Green Curry is as such then:

(serves 2-4 person) :

3-4 pieces chicken parts

1 medium size onion

3 cloves garlic 

2 thin slices of garlic
2 thin slices of galangal
7 fresh green chilies
2 tsp coriander powder
1 tsp cumin powder
1 tbsp sesame seed oil
(blend all of the above -not the chicken of course-)
1 stalk lemongrass - bruised
4-5 kaffir lime leaves
150gm coconut milk (more or less according to your preference)
3 small aubergines (or as much as you want to eat)
salt
a dash of ground black pepper
vegetable oil to saute

How to cook Thai Green Curry:

1. Heat up the wok with abut 2 tbsp of vegetable oil and saute the blended ingredients, lemongrass and kaffir lime leaves until its aroma wafts the air.

2. Add in chicken (Add more water if chicken is not covered) then cook with medium fire until chicken is tender (I usually take about 30 minutes).

3. Lower the heat and add in the coconut milk, aubergine, black pepper and salt and wait till it simmers. Switch off heat and dish is ready to be served!

Versi Bahasa Melayu:

Resepi Ayam Masak Hijau Ala Thai

Thai green curry adalah hidangan thai kegemaran Encik Suami, jadi semalam ingatkan nak masakkan untuk suami tersayang hehe.. takkan lah susah sangat kan rasa pun ada sikit-sikit macam ayam masak lemak, cuma tambah ramuan sikit-sikit je.. 

I googled search untuk resepi Thai Green Curry tapi kebanyakan resepi menggunakan Thai Green Curry Paste yang I tak nak guna, kita nak authentic lah hehe so I googled search again for thai green curry paste recipe dan dapatlah ramuan asas untuk pes thai green curry ni. Di sini I tak nak tulis resepi pes green curry secara berasingan, buang masa je kan.. kisar je lah semua sekali jalan senang! Oh, lagi satu, I tak pakai fish sauce sebab tak nak campur masakan laut dengan masakan darat hehe so I tukar dengan minyak bijan je lah (memandai je). I buat lauk ni tak pedas sebab anak I pun nak makan kan.. so kalau nak pedas tu.. sila tambah cili hijau atau senang guna cili padi :)

My resipi untuk Thai Green Curry:

(untuk 2-4 orang) :

3-4 keping ayam

1 bawang besar saiz sederhana

3 ulas bawang putih

2 hirisan nipis halia
2 hirisan nipis lengkuas
7 batang cili hijau
2 sdt serbuk ketumbar
1 sdt serbuk jintan putih
1 sdm minyak bijan
(kisar bahan-bahan diatas kecuali ayam lah kan)
1 batang serai - dititik
4-5 daun limau purut
150gm santan (lebih atau kurang ikut selera ye)
3 batang terung (atau seberapa banyak awak nak makanlah)
garam
sedikit serbuk lada hitam
minyak untuk menumis

Cara-cara memasak Thai Green Curry:

1. Panaskan minyak dalam kuali dan tumiskan bahan-bahan kisar, serai dan daun limau purut hingga wangi.

2. Masukkan ayam, tambah air jika perlu dan masak atas api sederhana hingga ayam empuk.

3. Perlahankan api, masukkan santan, terung dan serbuk lada hitam, didihkan dan tutup api. Siap!

Halal Dinner in KL : Enak KL @ Starhill Gallery Review

The ambience at Enak KL - Starhill Gallery

Last weekend while driving back to KL, we were looking for someplace to eat our dinner that is not crowded on a Sunday evening. I asked hubby if he wanted to try out Enak KL at Starhill Gallery since the restaurant has a 4 star rating at TripAdvisor and he said okay. 

The restaurant is a bit difficult to find, you have to take the escalator down to the Feast level and then turn left where you will see the concierge and then take another left and you will see the entrance to Enak KL (pass the korean restaurant). 

The ambience of Enak KL is quite romantic with dim lighting that made taking pictures very difficult and the service quite prompt. I also like the fact that they accommodate my request for fried noodles for my son even though its not on the menu. We ordered satay, oxtail soup, ayam percik (creamy grilled chicken) , vegetable tasting platter, plain rice and cendol.

First up was the fried noodles, we asked for it to be non-spicy with no vegetables for my 5 year old who only eats noodles... it tasted ok. 

Next came the satay, we ordered a half dozen serving of chicken and beef. The beef satay tasted quite nice but I don't like the taste of the chicken satay. Hubby commented that the peanut gravy is not as thick as it is supposed to be. My guess is it is to cater to the tourists' taste but overall still quite acceptable. 

The oxtail soup was listed as an appetizer so the waiter served us the soup next and then waited for like 20 minutes before asking if they can serve our mains. We were like *erm.. yeah?* Come on man, we are asians, when we order oxtail soup and chicken and vegetable and rice.. naturally we would want to eat the soup with our rice? The oxtail soup was fiery with black pepper on its own, but the taste tones down a bit when you eat it with rice. The potato and carrots in the soup was bland but the meat was very tender.

Ayam percik or grilled chicken with creamy sauce.. we were expecting the normal ayam percik you know with either the drumstick / breast part of the chicken, we were not expecting something like a chicken meatball. The gravy? Definitely did not represent how ayam percik taste like..

The vegetable tasting platter.. on the left is asparagus kerabu, center is aubergine with chili and the last I can't remember whether it is spinach or some other green leafy vegetable all I remember was how bland it was, the aubergine also failed to impress, only the asparagus kerabu tasted quite nice and novel (cos actually Malays don't eat kerabu asparagus) 

Lastly, hubby ordered cendol (I don't know what is it with him and cendol lately) and this was his comment: "This is one of the worst tasting cendol that I have ever tasted" I took a bite and hmm.. bland again.. can't really taste the evaporated milk and gula melaka.. the red beans and cendol also didn't add anything to the dessert.

Overall, it was very disappointing in term of food but service was quite ok. It's a pity since the ambience is quite nice and the location is not very crowded. Had the food been fantastic, we wouldn't mind going again. But, for now the  verdict is first and the last!