February 3, 2011
Feng Curry
Category: Recipe
I’m always looking for inspiration to try out a new dish to add to my repertoire of food-to-cook-for-dinner. I decided to give this dish a go when I saw the interesting use of spices as I started flipping through one of my cookbooks.
Verdict: Certainly worth a repeat.
It appears that Feng Curry is a special dish, usually eaten at Christmas by the Portuguese Eurasians. The authentic version uses offal or pork, cut into small cubes. I substituted the meat with chicken and also modified the recipe a little bit as my way of experimenting. I hope the Eurasians don’t take offence to me bastardising their dish!
Here’s the recipe:
Feng Curry
2015-07-14 15:04:27
Ingredients A
- some oil
- 3 cm fresh ginger root, peeled and shredded
- 1 kg chicken cut into cubes
- 1 half chicken stock cube (non-msg)
- 1 tablespoon vinegar
- 3 tbsp dried italian basil*
- 1 tspn sage*
- half a lime*
- 2 tbsp peppercorns*
- Salt to taste
Ingredients B (for paste)
- 2 tbsp coriander seed powder
- 2-3 tspn cumin seed
- 2-3 tspn fennel seed or anise
- 2 tspn ground white pepper
- 1 tspn ground tumeric/tumeric powder
- 3 cloves garlic
- 7 shallots
- 2-3 stalks of chilli padi*
Instructions
- Blend all the ingredients B to make a paste.
- Heat oil in wok and fry the ginger until light brown. Remove and set aside.
- Add the blended spice paste and fry till fragrant and slightly dry.
- Add the meat and mix well.
- Add the stock cubes and simmer over low fire until meat is tender and gravy is thick.
- Add in the fried ginger, vinegar and salt
- Lastly, sprinkle over the italian basil, sage, peppercorns and squeeze some lime. Continue to simmer over low heat.
- Serve with white rice (apparently good to eat with bread too!)
Notes
- *Denote where I have modified the recipe by adding some other ingredients to enhance the tatse
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