Friday, April 28, 2006

Bandung Chicken success!

Try and you won't regret!
In S'pore, we have this special dish called "Mee Bandung". It's simply a spicy tomato base gravy eaten with yellow mee. Fillings for the gravy will usually be assortment of seafoods and a poached egg. Just to be clear, Mee Bandung comes in different varieties/recipes. Perhaps the ones I have/know will not be the same elsewhere.
Anyways, this chicken dish tasted similar to the mee. No seafoods here but lotsa veges and chicken of course. Eaten with hot Basmati rice. mmm-mmmmmm... Morever, I had my ingredients chopped roughly thus you can have chewy bites in betweens. I'd recommend this on a rainy day. the spiciness and tomato-ishness just makes you yearn for more! Oh, make sure you make a double portion of that rice. Trust me, you'll go for a second helping!
Ingredients for Bandung gravy
5 riped tomatoes - roughly chopped
1 tomato - wedges
1 onion - roughly chopped
2 tbsp - blended dried chilies
1 tbsp puree
2 cups water
1 tsp salt
3 tbsp sugar
1 green apple - chopped
(potatoes ok. Gd thickener for gravy)
celery - sliced
1 lime leaf
chicken
olive oil
Parsley - roughly chopped to garnish
Method
Heat oil and fry sweat onions. Add in blended dried chilies and fry till chili split oil. Add in tomatoes. Use the back of your ladle to mashed the tomatoes. Pour in water and let it boil. Add in sugar. Then add in chicken and lime leaf. Cook for 20 minutes and lastly add in green apples, wedge tomatoes and celery. Serve best with white rice. Next best, yellow mee. Note that I added green apples. this added an extra sweetness overall.



0 Comments:

Post a Comment

Links to this post:

Create a Link

<< Home