Date: 15 Oct 2019 (Tue) 30th Main: Malaysian Curry Chicken/Kari Ayam [Score: 8.5] Author: Nyonya Cooking [Grace Teo] Cuisine: Malaysian, Singaporean Dish Type: Side 1. As instructed I cooked the blended curry paste (over medium heat) until paste changed colour into deeper red and fragrant, but why didn’t it pecah minyak? On several occasion the curry paste got burnt during stirring. 2. Regarding coconut milk, I was told (by a source) to dilute the can of coconut milk in the ratio of 1 coconut milk : 3 water. However, I diluted in the following ratio, 1 coconut milk : 2 water and ended adding 400ml (instead of 300ml for 4 serving) diluted coconut milk during the last stage of cooking the curry. Grace or Mira please help me. What are your advices on the above matters? Thank you.
- Grace Teo:
(1) Add more oil and reduce the heat. Your hob's medium heat could be too high. (2) You can use coconut milk directly unless you are using coconut cream.
Grace, you are a genius, a genius! The simplicity of your instructions and videos show it all. Among others, I've been trying to understand what is pecah minyak by looking at many, many cooking videos and instruction pamphlets, but not one is of help.
In one of your videos, you showed pecah minyak explicitly! Thank you.
I'm noting your comments on pecah minyak above, and thank you for the note on coconut milk. I've never use coconut milk before. Good thing you responded in time, tomorrow I shall be cooking nasi lemak (your recipe) using coconut milk. Thank you again.
- Helena Cheah:
Robin, peach minyak need at least 20 minutes or so. . Add more oil with lower heat. Follow sifu’s advice. Happy cooking
Noted Helena. Thank you.