Spicy Sticky Chicken For Chilly Nights (a tongue twister recipe)

IMG_4293

It has been unusually cold in Sydney. But I  should really try to keep it all in perspective because only three years ago ‘cold’ for me was about five months long and much of it buried under lots of snow. I think you girls might have had it even colder in your cities  last week than us in Sydney- at least Aussie winters stay green and camellias just keep flowering like crazy!

Dad and I have been so pleased that we’ve seen you both quite regularly this year.  Tonight you are here in transit, about to embark on your study trip to New York. Exciting times ahead.  This morning CBiscuit headed back to her city to her job- you girls coming and going, I do love the revolving door with not too many long weeks between each visit.

Your aunty the Salsa Queen was in town recently for conferences….and dancing. We had the pleasure of sharing a meal with her.  I must put this recipe up as she thinks it will be one that her household will enjoy. I think it will work well for yours too. Easy, spicy and sweet and quick to make.Perhaps you can cook it one night for you new housemates in the East Village. We’ll miss you dearest Izzy, but have the BEST time!

Sticky Chicken

  • 1.5 kg chicken thigh fillets, cut into bite size pieces
  • 2 teaspoons paprika
  • 1/2 cup corn flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons oil
  • 1 large purple onion, sliced
  • 1/2 cup tomato sauce
  • 1/4 cup Worcestershire sauce
  • 2 teaspoons sambal olek
  • 2 teaspoons dry mustard
  • 1/4 cup soy sauce
  • 1/2 cup white vinegar
  • 1 heaped tablespoon brown sugar
  1. Place the chicken pieces in a plastic shopping bag and add the corn flour, paprika,  pepper and salt. Tie the bag up and shake well until the chicken is evenly coated.
  2. Mix all the other ingredients together in a bowl except the onion and oil.
  3. Heat the oil in a large fry pan, and brown the chicken pieces in batches. Set aside.
  4. When all the chicken pieces are browned, add a little more oil to the pan, and stir in the onions. Cook until melted and soft.
  5. Add the browned chicken, and the sauce, and stir well.
  6. Cover with a lid, turn the heat down, and simmer for a further twenty minutes, until the sauce is thick and coats the chicken well.
  7. Serve with rice and some stir fried vegetables.

image image

Happy 2015! Let’s record that eggplant recipe.

IMG_1515

Beautifully wrapped hand made chocolates

IMG_1197

Christmas cookies!

IMG_1079

Gingerbread

Happy 2015!  How special to have had Christmas with both you girls home.  I loved the hand made theme of presents SO MUCH! You two are such creative souls ; from hand sewn donuts (don’t ask, readers!) to scented chocolates, intricate necklaces and boxes of spicy chai, and the worlds best Martha Stewart gingerbread to even a coconut and coffee scrub! Too clever by half! IMG_1194

Extended lazy days, and very late nights, music playing, long conversations, friends dropping by, endless cups of tea, and shared cooking. My idea of holidays at home. Thank you both for being here and making it so memorable.

IMG_9238

Summer days

 

A while ago when we had a lovely family over for lunch, I made an eggplant dish which is reminiscent of one your Nanna cooks. Let’s just say it is one of those dishes which lingers in your memory. Sweet and sour, and thick and yummy. I promised to send this family the recipe, but had to make the dish again to record carefully all the ingredients and steps which I’ve never written down before.

Now, I’ll admit that this does not fit the category of recipes I usually send you girls. Namely: straightforward to make, quick and relatively healthy. Somehow though, I know you’ll both get around to making this yourselves despite the fairly long winded process because you know just how worth while it is.  Nanna serves this eggplant dish with rice and meat dishes, but always has a fresh cucumber sambal or raitha too. When our friends came to lunch, I served it alongside Ottogenhi’s pasta with yogurt and pea sauce. Unusual, but it somehow worked itself out to be a fantastic combination.

Eggplant Curry

  • 4 firm and large purple eggplants
  • 2 tablespoons peeled and chopped fresh ginger
  • six cloves garlic, peeled and chopped
  • 1 sprig fresh curry leaves if you have it
  • 1 large bombay onion
  • 2 teaspoons turmeric powder
  • 2 teaspoons cummin seeds
  • 2 teaspoons mustard seeds
  • 2 tablespoons salt
  • 2 teaspoons chilli powder
  • 1 tub tomato paste
  • 1 cup of water
  • 3 tablespoons tamarind paste
  • 1/4 cup white vinegar
  • 1 tablespoon white sugar
  • salt and pepper to taste
  • oil for frying

Method:

  1. Chop up eggplants into pieces about finger length and double finger length in thickness.
  2. Mix the chopped eggplant with the turmeric and salt cover and set aside for a few hours.
  3. Meanwhile,  mix together the tamarind paste, the chilli powder, white vinegar, sugar and tomato paste with a cup of water. Set aside.
  4. Press the juice out of the eggplant pieces between paper towels.
  5. Heat  two tablespoons of olive oil in a large wok or casserole pan.
  6. Fry batches of the eggplant pieces until golden and soft. Drain on paper towels.
  7. When all the eggplant has been cooked, heat the pan again with two more tablespoons of oil.
  8. Throw in the curry leaves and mustard seeds.
  9. When the seeds start to pop, add the cumin seeds, onion. ginger and garlic and stir.
  10. Add the eggplant.
  11. Now add the prepared sauce and stir well.
  12. Cover, lower the heat to a simmer and cook for half an hour, stirring occasionally.
  13. Adjust seasoning according to your taste: more vinegar for sourness, more sugar for sweetness. And of course more chilli powder for heat.
  14. The end result should be a yummy, thick dish, with no runny sauce. The eggplant should be very tender.
IMG_1437

Salt and turmeric first up.

 

IMG_1458

Tomato and tamarind pastes to make the sauce

 

IMG_1441

Frying up the eggplant

 

IMG_1459

Fresh curry leaves, ginger and onion

 

IMG_1462

Sweet and sour eggplant curry