The weather here can be quite extreme. In the first two weeks, the temperature was in the high 20+ to 30 degrees Celcius. Today, it drops to mid 10s. By end of this week, it will go back to 30.
Given the cold temperature plus it has been raining the whole of today, we decided to stay in. And the best way we know to keep our body warm is to cook a potful of spicy chicken curry!
RECIPE: Most of the ingredients to cook a good curry can be found in State College. Chicken drumsticks are juicy and relatively cheap. Fresh potatoes are in abundance. "Curry paste" can be self-blended from powdered, dried and fresh chilis, onions, garlic and tumeric powder. Fry until fragrant. Add water and 1/2 can of coconut milk (which can be replaced by fresh milk for a more healthy choice). To thicken, use grounded almond nuts in place of "buah keras". And not forgetting our secret ingredient "precious belachan". Simmer 30-45 minutes and wo lah, you have a hearty pot of very spicy curry!
PROF-RATING: *** (too spicy - next time must remember not to add so much chili)!
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