Malaysia has a varied and distinctive cuisine but not a lot of people know much of the country’s food is derived from the influence of Chinese immigrants during the fifteenth and seventeenth centuries. Continue reading “Nyona Chicken Curry”
As many visitors to this amazing, word class food blog know, I love curry. I’ve had more curries than you’ve had hot cat food dinners, which is at least 12. And on a recent trip to Malaysia I had the honour of attending the excellent Lazat cookery school for three days to learn how to cook amazeballs food.
So I was down my local Morrison’s and my girlfriend saw this little guy and was all like “I totally bet you can’t open this“ and I was all like BET I CAN! and then she was all like “I totally bet you can’t make a decent curry though!” and I was all like BET I etc.
So I’m over at my GF’s and she says she is going to cook a traditional Malaysian curry on account of her being from Cardiff, home of traditional Malaysian fayre. I think she might be pulling my leg as she’s actually Malaysian, not Cardiff and no one from Cardiff has seen a Malaysian anyway.
My friend went out shopping and inexplicably brought back this and I was all like “I can totally blog about this“. So I have.