ping coombes

This moreish and authentic Malaysian chicken curry combines tangy tamarind and creamy coconut milk for a real depth of flavour

Ayam Kapitan (Captain’s curry)

turmeric

tbsp flaky sea salt

chicken legs

vegetable oil

milliliters thick coconut milk (this must be full-fat)

lemongrass stalks, bruised

limes leaves

chicken stock powder

tbsp white caster sugar

tamarind paste

fresh ginger

galangal

lemongrass

Thai shallots

candlenuts nuts

garlic

Mix the turmeric, salt and 3 tbsp water in a large non-metallic dish, then add the chicken pieces. Rub all over the chicken, cover and chill overnight, or leave at room temperature for 30 mins.

Meanwhile, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies and other ingredients together in a processor or blender until smooth.

Heat the oil in a deep wok or large, heavy-based saucepan. Fry the chicken in batches for 5 mins until golden, turning halfway through. Drain the chicken on kitchen paper. Carefully remove half of the oil to a heatproof container, then add the spice paste to the remaining oil in the wok.

Fry the paste for 5 mins, then return the chicken to the pan, followed by the coconut milk, lemongrass and lime leaves. Cook for a further 5 mins, then stir in the stock powder, sugar and tamarind paste. Simmer gently for 1 hr 30 mins-1 hr 40 mins until the chicken is falling off the bones.

These pancakes are soft and slightly chewy, with gaps which hold sauce really well when dipped - perfect with Asian stews and curries

Roti jala (Malaysian net pancakes)

plain flour

eggs

milk

Heat oven to 140C/120C fan/gas 1. Mix the flour, 1 tsp salt and turmeric together in a large bowl and make a well in the middle. Add the eggs to the well, plus a good splash of the milk and water mix. Whisk until smooth and thick, without any lumps. Gradually whisk in the rest of the milk and water mix to make a thin batter. Transfer the batter, using a funnel, to a squeezy bottle, if using.

Heat 1 tsp oil in a non-stick frying pan. Squeeze the bottle and scribble a net of the batter into the pan, working as quickly as you can. When the pancake has set (after about 30 secs), flip it with a fish slice and briefly cook the other side. These pancakes cook very quickly, so watch them closely. Repeat with the remaining batter, adding more oil as needed. Layer the pancakes between sheets of baking parchment and keep warm in the oven while you cook the rest.

Good Fortune Rice By Ping Coombes 'In Chinese symbolism rice represents good fortune. When I was younger, my mum always encouraged me to finish every grain of rice in my bowl, she said if I don't I will get a very spotty husband. I was so terrified that I would never leave my rice unfinished! I am happy to say I have a spotless husband who loves me unconditionally so I guess it is due to my good fortune and my impeccable rice eating. I have created a variation of my mum's yam rice by using a more available ingredient, sweet potato, to symbolise cubes of gold and to add little bursts of sweetness. This dish is flavoured with pork, dried shrimps, light soy sauce and oyster sauce to create mouthful of taste sensations. I also top it with an egg yolk, dressed with Lee Kum Kee Chiu Chow Chilli Oil to add richness to the rice.' &ndash; Ping Coombes

Good Fortune Rice By Ping Coombes

Egg Yolks (Optional)

tsp Lee Kum Kee Premium Light Soy Sauce

tsp Lee Kum Kee Chiu Chow Chilli Oil

¼ tsp Lee Kum Kee Pure Sesame Oil

Rice

pork mince

sweet potatoes,

Tbsp vegetable oil

garlic cloves, chopped

dried shrimp (optional,

Chinese Sausage (or 100

shiitake mushrooms, rehydrated,

cooked rice

Tbsp Lee Kum Kee Premium Light Soy Sauce

½ Tbsp cornflour

¼ tsp caster sugar

white pepper

Tbsp Lee Kum Kee Premium Oyster Sauce

Tbsp Lee Kum Kee Sweet Soy Sauce

spring onions, trimmed and finely sliced

red chilli, finely diced

If you are curing the egg yolks, mix the egg yolk seasoning in a small container. Carefully place the egg yolks on top of the mixture, cover well Leave in the fridge for 4 to 5 hours, a hardened film will form on top of the yolk. It will also look smaller in size.

Preheat the oven to 180&deg;C /160&deg;C Fan.

In a mixing bowl, combine the marinade, then add the pork mince. Cover and leave to marinate in the fridge for at least 30 minutes .

Roast the sweet potatoes in 1 tablespoon of oil for 25 to 30 minutes. Allow to cool.

In a wok, heat the remaining oil on medium heat. Add the garlic, dried shrimps and sausage (or salami) to cook for about 2 to 3 minutes. Add the mushrooms and stir-fry for another 2 minutes.

Add the marinated pork mince and fry for 5 minutes, breaking up the mince along the way. Stir in the roasted sweet potatoes.

Add the sauce mix and rice, mix well. Stir-fry for another 5 minutes so that the rice is piping hot and combined with the other ingredients.

Top with the egg yolks, garnish and dressing. Serve.

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Top Tags

Ayam Kapitan (Captain’s curry)

Roti jala (Malaysian net pancakes)

Good Fortune Rice By Ping Coombes

Top 3 ping coombes recipes from across the web

The most viewed ping coombes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ayam Kapitan (Captain’s curry)

Roti jala (Malaysian net pancakes)

Good Fortune Rice By Ping Coombes

The most viewed ping coombes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine