In a few hours, we will welcome another new year. Life goes on as usual but maybe we may want to fine tune or align some areas in our lives. I have long given up on New Year resolutions. Why bother when I can't hang on to them for a few days. Rather than resolutions, I go with the flow but make changes as and when needed. I didn't have any major hiccups last year; in fact it was a year I was able to travel. I also picked up the courage to travel alone without my other half.
My plans last year fell short. Some of the countries I wanted to visit did not materialize so I diverted to others. Nevertheless, for the coming year I am hoping that I will be able to travel to countries already listed in my mind. Anyhow, it all depends on the climate, political situations and economic conditions. So it’s a wait and see situation.
Travelling has made me more adaptable, broadened my knowledge and appreciate my own country. I have learned to mix around with all sorts of people from all walks of life. I always had the perception that everyone spoke English globally but that was not the case when I was in Europe. People spoke their native language yet was able to communicate with them. Finally, I realized that there's no place like home. Not that I stay in a perfect country but where food can be found 24 hours and the best food comes from here. We are blessed that eating out is affordable and we are spoilt for choice for the many varieties of food, the Malay, Chinese, Indian, Japanese, Korean and the list goes on. There are also many other reasons but let me stick to food for the time being.
Amid the many types of food, my favorite is Malay cuisine. I adore Malay food for the bursting flavors arising from the concoction of local herbs and chilies. Hence, here's a recipe that has similar flavors and a slight burn at the tips of the tongue. If you want to mellow down the heat, reduce the amount of chilies.
HAPPY NEW YEAR. May the year be filled with peace, love and health.
1/2 chicken (about 400g) - cut into medium size pieces
2 sticks lemongrass/serai - crushed
3-4 kaffir lime leaves - tear into pieces
Juice of half lime
1 1/2 tbsp turmeric powder
Oil as needed
Sugar and salt to taste
To be grounded/blended
1 stick lemongrass
1 inch galangal/lengkuas
1 medium size tomato
10 dried red chilies (or as per taste)
3 red chilies (or as per taste)
Marinate chicken in turmeric powder and salt.
Heat wok with enough oil and deep fry chicken.
Leave 3-4 tbsp of oil in the same wok.
Add grounded paste and crushed lemongrass, fry until oil splits.
Put in chicken, lime leaves, salt, sugar and lime juice.
Stir to combine all these ingredients.
Remove from heat.
(Note: for more gravy, you can add water before adding chicken)