May 1st holiday is coming to an end. Today is the final day! Will have to wait till Oct 1st for another long holiday such as this ...duh....that means 5 months of wait!!! Grrrrrh........
I took the opportunity of being at home on a Monday (yah when all back in Malaysia are busy working!!) to cook curry chicken for lunch! It's my first major cooking session for a meal in Shanghai.
Ingredients:
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- Chicken
- A1 Indian Curry Past for Seafood (which I brought back from Malaysia during CNY holiday)
- Potatoes
- Brinjal
- Coconut drink (substitute for coconut milk and cheaper. Only cost RMB2.90 as compared to a can of coconut milk from Thailand which costs RMB12.00)
- Cinnamon stick
- Star anise

As the curry paste is all ready to cook, it saved me a lot of time and trouble from preparing the "rempah". No need to peel, slice and cut onions, garlic and chillies.
It was so simple. Just put everything into the wok and voila! In 20 mins, I have a wok of delicious Chicken Curry!!
It went very well with my "Pad Thai" - fried thai koay teow ~ left over from last night's dinner at Mah Boon Krong. The koay teow was so oily and I only managed to consume half of what I packed. The other half would be for dinner tonight. So not bad, huh. A plate of RMB32 koay teow for 3 meals. Which means I only spend RMB11 per meal!!







