03042016 Curry with Pineapple and Tomato

This was how I bought the pineapple from the wet market. After cutting them into 1.5cm slices, I used three for the Hot Salad and another three for the curry. The rest, is put into the fridge.

Too late I realised that the second pack of defrosted chicken was actually white meat. So, I sliced them up and again, marinated with the curry powder, kunyit and onions for about two hours while I cleaned the Condo. The I fried them with the ginger/garlic/more onions. Because the fire is quite big and this pot sticks, I had to fry them very fast if I do not want to use too much oil.

I then added the remaining (almost 2/3) of the ready mix curry, which was the 'Mak Nyonya' brand. Do not ask me if its good or not since I could never tell the difference. Curry is just curry to me, like fish being fish.

Very quickly, I added about 2/3 of water and let it simmer for a bit, making sure everything is mixed.

Time to add in the potatoes, tomatoes.

Alas, there was only enough space for two medium sized brinjals. I was tempted to use the rusting wok but, to be safe, and not die alone, I stuck back to using the pot. And yeah, let it simmer with a small flame for about an hour or slightly more.

Left it to cool overnight (it was still warm the next morning) and scooped them into 8 plastic containers. This was because on the first attempt, the 5 portions were too much.

And so, this is the experiment curry using pineapple and tomatoes. I am not sure how it will taste like since I have yet to finish off the first batch this week. But I am hoping it would be sweet.

03042016 Return of The Hot Salad

Yeah, I am starting to love this Hot Salad and because of this irresistible dish, my tin of crackers are finishing fast! The chili was starting to wear off after a few days and so, its quite nice now. Either that or my tolerance for that Chili has gone up.

Sad day for me because I accidentally left the bowl of Hot Salad out in the open overnight. The shocking thing was, neither  the ants nor the flies touched it. But since it was condemned by the Home Ministry, I had to comply.

Sunday came and so, the Hot  Salad returned! This time, I fried the hot chili along with the brinjal/onion/garlic before adding them to the usual suspects of carrots, cucumbers, thinly sliced onions, boiled potatoes, pears, apples and some pineapples. One thing I need to add is that the fumes from the fried chili can still irritate your nostrils and throat.

With so  much ingredients, I had to use the bigger rice cooker bowl. Add in three tablespoons of mayo and its looking good. Roasted a some roasted sesame seeds plus a prinkle of Maggi's 'Cukup Rasa' and its done!

Yum-yum!

This time, I did not use the honey dates (for sweetening) and surprisingly, the salad still stands.