HERE’S ANOTHER VERSION OF CHICKEN CURRY THAT YOU WILL TRULY LOVE! NOT TOO SPICY, EXTRA TASTY!
00:42.0
Maliit lang, lumaki na siya ng ganyan
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and namumunga din siya ng parang kalamansi, eto.
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Pero makikita mo, yung kanyang bunga, medyo bako-bako, hindi smooth.
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And over here, mayroon pa akong isang kaffir plant.
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Ito kalamansito, so you can see the comparison.
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Yung parang dalawang magkatabing dahon, ayan yun.
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And itong isang to, kaffir din po ito pero this one is, I think, the pure variety.
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Kasi itong isa, grafted, eto pure.
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So I would suggest, halos pareho din naman yung kanilang lasa and amoy
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pero syempre, mas matapang yung kaffir flavor nitong pure.
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So I would suggest, pag bibili ka, tanongin mo kung talagang Bangkok ba, Thailand na ano, or grafted.
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Mas maganda yun talagang Bangkok or Thailand.
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Magluluto tayo ngayon ng something special.
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Isa sa mga natikman ko during our recent trip in Bangkok.
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Let's cook Masaman Chicken Curry.
02:11.0
So ayan, we're back in the kitchen and let's cook that Masaman Chicken Curry already.
02:17.9
Actually, there are a lot of kinds of curries, a lot of them.
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Here in Biñan, we have what we call as Karing Ingles or English Curry.
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I'm sure that you just heard it from here.
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Thai curries in general.
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What Thai people use are pure fresh ingredients like kaffir, onions, ginger, galangal, chili and that, they turn into paste.
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To make a curry paste.
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This Masaman Curry is a bit different because this has a lot of Muslim influences.
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That's why if you notice, this is one of the Thai curries that uses dried spices.
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Just like we have curry powder, you can also use cumin.
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We are putting cinnamon sticks, we are putting laurel or bay leaves and we are also putting dried cardamom.
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And this one, it's not that spicy.
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Although, you will notice that it's reddish.
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It's not that I can't eat it because it's so spicy.
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Just like any curry, you will start by making the curry paste.
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You can do it traditionally.
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You may use mortar and pestle.
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So we may try it.
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You may say that I didn't try it.
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We are gonna put garlic.
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And I have here ginger.
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I have chopped the ginger already.
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So for the lemongrass, look what I'm going to do.
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White part only but you chop it into chunks.
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I'm just putting 5 pieces of red chilies.
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I put curry powder.
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This is cardamom, I'm using Thai cardamom.
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I just put about 5 pieces.
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If you can't buy Thai cardamom, you may use the ordinary one.
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The one that you can buy in Dubai, the color green.
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And the recipe calls for around 6 pieces of kaffir lime leaves.
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Half of those, I will put it here on my curry paste.
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And you're just gonna pound it.
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So actually, to be honest, it's hard to pound it manually.
05:40.3
You can always use blender or food processor
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but to be honest, the flavor really comes out when you pound it manually.
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It can be that just like what I learned in cooking school in Thailand.
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It can be that in the beginning, you pound it manually
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then you use blender when you're tired.
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So there it is, right?
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There is no mix of pretending.
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When you're tired already, you blend it.
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So me, I want to look fresh all throughout the video.
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So I show the pounding, I put the tomato paste that I forgot.
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I know that you're gonna say that the one with tomato paste is not authentic.
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I'm just putting tomato paste to make it reddish
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without the addition of too much chilies.
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Then of course, you're not gonna blend that.
06:48.2
You put a bit of water and you also put a bit of oil.
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Because I'm not a fan of buying curry paste, the one that store bought.
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It just depends on where you're gonna buy it in Thailand, yes.
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It's not bottle, okay?
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In the market in Thailand, the traditional markets, not the fancy markets.
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You will see vendors in the market selling freshly made curry paste.
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It's on the shelf and then it's being weighed.
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So there, you may buy that but the one on bottle.
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It's not that I'm breaking it but it's really different when it's freshly made.
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It smells like Thailand.
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It's just like I'm back in Thailand, right?
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So the next step, you put it directly on your cooking pot.
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This one, don't make it too fancy.
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This is our coconut milk.
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You get a bit of water.
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This is for you to soak it later.
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Now, we can start.
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What I'm using now is chicken for it to be affordable.
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Oh my! I haven't cut the tomatoes yet.
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So basically, the curries.
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You're gonna cook the paste first.
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You may put it a bit of oil.
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It doesn't have taste yet and we're gonna put it for flavoring.
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But you can now put some salt.
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So you bring out the flavor through sautéing it just like what we're doing now.
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You want to see small bubbles, not only on the side
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but on the whole mixture.
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You can see it up to here in the middle.
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So just a bit more to cook.
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That is one of the things that was really taught to me.
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You want to see small bubbles all throughout the mixture.
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I will just leave it there and then you just wait for those small bubbles.
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It's just okay that it's a bit dry.
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So there, you can see it, right?
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See the small bubbles?
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The essential oils of all the ingredients that you put are coming out.
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And for my chicken, I will just put it a bit of fish sauce.
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You fish the chicken.
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You just fish it.
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Okay, look at the small bubbles.
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Now next, let's put the cooked one.
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Don't be too happy with that, okay?
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When you buy curry paste, it's expensive.
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Now next, let's put our coconut milk.
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So this is first press that I bought on the market.
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Okay, together with the coconut milk, you put cinnamon sticks.
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You just put around 2 sticks like that.
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Laurel, 3 pieces.
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And your leftover coffee.
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You just squeeze it a bit.
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And now, let's put the chicken.
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Okay, and then you just bring it to a boil there.
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As long as the flavors of your curry would stick to your chicken.
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I can also put my tomatoes already.
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Okay, to thoroughly cook it, I will just cover it for 3 to 5 minutes.
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Chicken is very quick to cook.
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If what you're using is tough cuts of meat, you will soften it for a long time.
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So you put the tomatoes last or you may also put it at the same time.
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So let's cover it a bit.
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So there, I'm doing the final simmer.
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Because as you can see, our chicken is already cooked.
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When it's chicken breast, it's really quick to cook.
12:36.0
Oh! It's so delicious.
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Although, I will put it a bit of white sugar.
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Just a bit, just to balance.
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I feel sad for the Thai dishes that are too sweet.
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Because here in Kalimitan, the Thai restaurants, they really make everything sweet.
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I suggest, even if you are not asking for my suggestion.
13:02.0
I suggest that if for example, we want to mask the spiciness.
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Let's just put it a spiciness level.
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It's better than making it too sweet.
13:21.0
A bit more of soy sauce and last dose of sugar.
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I'm just going to put some finishing touches.
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I will put it a bit of bell peppers and this one normally, they don't put it.
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But since this is my curry, I will put it cassava for that added crunch.
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And you can also put one soy.
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Let's taste it already.
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I have here steamed rice, I turn off the fire already.
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I put a bit of steamed rice.
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Just a bit because it's Jetta.
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Just look at that.
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And now let's try.
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They say that Massaman Curry, it's like you're traveling to Thailand, Malaysia, or India.
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Because really, through the ingredients-
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Why am I holding this?
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Through the ingredients that we use, it's like a marriage of so many cultures, so many countries.
15:28.0
A bit more of meat and cassava.
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This is the curry that is not scary to eat because it's not too spicy
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but at the same time, it's also not lacking that you can't taste the herbs.
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So what are you waiting for?
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Make this Massaman Curry already or if you're looking forward to the name, then Chicken Curry.
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I'm going to see you all soon.
