Ingredients
- (A) Onion 100gm
- (A) Garlic 80gm
- (A) Ginger 50gm
- (A) Lemongrass 80gm
- (A) Dried Shrimp 80gm
- (A) Tumeric Powder 0.5 tea spoon
- (A) Olive Oil 3 spoons
- (A) Rice 500gm
- (A) Water 1.2 litre
- (A) Salt 0.5 tea spoon
- (A) Pandan Leaf 1pc
- (A) Ginger Flower (Fine Chop) 20gm
- (B) Chicken Maryland 2 pc
- (B) Lee Kum Kee Soy Sauce 1 spoon
- (B) Valcom Authentic Thai Red Curry Paste 4 spoon
- (B) Corn Flour 1 scoop
- (B) Cooking Oil 400ml
- (C) Prawn 6pcs
- (C) Sliced Onion 50gm
- (C) Valcom Authentic Thai Red Curry 2 spoons
- (C) Tomato Sauce 1 spoon
- (C) Tumeric Powder 0.5 tea spoon
- (C) Cooking Oil 2 spoons
- (C) Water 2 spoons
- (D) Kangkung (Water Spinach) 300gm
- (D) Cooking oil 1 spoon
- (D) Garlic Slice 1 clove
- (D) Chili Slice 10gm
- (D) Salt 1 pinch
- (D) Lee Kum Kee Soy Sauce 1 spoon
- (D) Water 4 Spoons
- (E) Egg
- (E) Water 300 ml
Method
- (A)Blend onion, garlic, ginger, lemongrass, dried Shrimp, Turmeric powder and olive oil
- Heat up sauce pan with strong heat and pour in blended paste. Stir well and saute untill fragrant
- Add in washed rice and seasoning some salt. Add in water
- Transfer it to rice cooker and add in pandan leaf.
- Add in chopped ginger flower once rice is cooked
- (B)Marinate Chicken Maryland with soy sauce and red curry paste for 1 hour
- Heat up frying pan and add in oil with medium heat
- Coat corn flour on marinated chicken maryland and deep fry both sides until golden brown
- (C)Heat up frying pan with oil in medium heat. Add in red curry paste and cook until fragrant
- Add in prawn and sliced onion. Cook for 5mins
- (D)Tear Kangkung into bite sizes and wash
- Heat up frying pan with oil with strong heat. Add in garlic slice and washed kangkung. Stir fry for 5mins. Add water and seasoning with soy sauce and salt. Sprinkle chili slice on top
- (E)Add whole egg and water into pot. Bring to boil for 7mins. Remove shell and cut into half
Product used in recipe
- VALCOM - VALCOM CURRY PASTE RED
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
