Skip to main content

Curry Kapitan ~ 'Malaysian Monday no. 3'


Malaysians are spoilt for choice where pre-packed cooking sauces and spice mix are concerned.  Without doubt, these are most welcome by busy housewives and working people on the go as they don't have much time to prepare authentic dishes from scratch.  There's a wide variety of these sauces which you can experiment with and tweak to your liking.  Brahim's, Adabi, Singlong, Claypot, Maggi, Seri Murni, A1, just to name a few.  Other than rice, premix sauces also go well with bread, pita bread and roti pratha.  Then there's Maggi and Seriaji seasonings for stir-fry vegetables, rice, vermicelli or noodles and Claypot mix for chicken herbal soups as well.

I was ogling at the shelf in the supermarket one day, contemplating and this Seri Murni - 'Kari Kapitan' caught my eye.  I picked up a packet, read the ingredients and instructions, checked the expiry date and came home with it.

Yes, I cooked this curry to go with my Naan bread with simple add-ons like shallots, garlic, lemon grass and substituted coconut milk with soymilk and the finished product  ..........  tasty and yummy!



Seri Murni ~ Kari Kapitan premix curry paste.  Mix up the paste, add in the pounded shallots, garlic, shrimp paste and crushed lemon grass.   Add in some water and once the chicken and potatoes are cooked, add in the soymilk.







Simply toss in some add-ons and you'll have a very delicious and aromatic Curry Kapitan.  Where's my Naan bread  .................... 'akan datang'  ~  Coming!


Ingredients
  • 120 gm Seri Murni Curry Kapitan paste
  • 400 gm free range chicken, cut in bite size
  • 2 lemon grass, crushed
  • 5 shallots pounded
  • 3 small potatoes, peeled and cut in quarters
  • 1 inch square, belacan ~ shrimp paste
  • 1 cup coconut/soymilk   ( I used soymilk)
  • 1 cup  water
  • Salt to taste
Preparation
  1. Wash the chicken pieces, pat dry and season with some salt, set aside.
  2. Saute the curry paste with the seasoned chicken pieces, under medium heat.
  3. Toss in the potatoes.
  4. Add in 1 cup water and bring the curry to the boil. Reduce heat and simmer till chicken and potatoes are soft and chicken cooked through.
  5. Add in 1 cup soymilk, mix well, add salt to taste and simmer to the desired consistency.
  6. Dish out and serve hot.






Do find out  'more'  from this site!



Labels:

Comments

  1. ShirleyJuly 26, 2010 at 3:56 PM

    This looks great. love the mint on it too.

    ReplyDelete
  2. Angie's RecipesJuly 26, 2010 at 4:09 PM

    Quick and delicious! Using soya milk is a great idea...healthier.

    ReplyDelete
  3. 3 hungry tummiesJuly 26, 2010 at 4:30 PM

    I am so glad to have you on board :) This looks delicious and I think all the pre mix has made life a lot easier.

    ReplyDelete
  4. SookJuly 26, 2010 at 4:44 PM

    I've been seeing great Malaysian recipes lately. This looks delicious!

    ReplyDelete
  5. MaryMohJuly 26, 2010 at 5:25 PM

    Mmmm...I love curry. I can eat it any time, with almost anything. It's so easy to cook with the paste. Yours looks very delicious. I cooked just potato curry a few days ago....delicious too.

    ReplyDelete
  6. My Little SpaceJuly 26, 2010 at 6:11 PM

    Wow, senang-lenang huh! Actually, I kept a few readymade paste packages at home too. You know, just in case! Have never tried Murni's product. Btw, have you tried maggie curry paste $3/small pkt? Oh boy, that is so delicious! You must try that one day. Just nice for two persons.... and a little extra! Hope you're enjoying your evening.
    Cheers, Kristy

    ReplyDelete
  7. penny aka jeroxieJuly 26, 2010 at 8:33 PM

    There is a sauce for kapitan? OMG! Will get some next time Im in Msia

    ReplyDelete
  8. BirenJuly 27, 2010 at 6:51 AM

    It is nice to have the option of using pre-packaged spice mix especially on busy days. The curry looks delicious.

    ReplyDelete
  9. BakericiousJuly 27, 2010 at 10:28 AM

    quick and yummy dish, great to go with bread, yummy!

    ReplyDelete
  10. Elin ChiaJuly 27, 2010 at 10:36 AM

    Quick and easy way to cook curry kapitan but it will not taste as good as the authentic dish :p but who cares as long as it is fast and easy :))

    P & C - Daddy wants the authentic dish that's why I seldom wants to cook this dish for it entails lots of pounding with the pestle and mortar , and must be original meaning no ready paste and must have santan...hahaha sometimes I tricked him by using evaporated milk and he knows and will give me a good lecture on it. Say I kill the taste by using evaporated milk...:(

    thanks for sharing the brand that taste good...will try to trick him again and see whether it works *wink

    ReplyDelete
  11. Jhonny walkerJuly 27, 2010 at 11:42 AM

    Ihave never tried pastes. Seems like I have been missing out. This is so perefect!! love it :) and thanks for sharing :)

    ReplyDelete
  12. Sokehah cheahJuly 27, 2010 at 5:41 PM

    Thanks, Shirley.

    Angie
    I always use soymilk as a substitute for coconut milk, have to watch my cholesterol!

    3 hungry tummies
    Yes, totally agree with you.

    Thanks, Sook and MaryMoh

    Kristy
    Didn't try Maggi yet, normally I use A1 products.

    Penny
    There're all sorts of premix, like I said, spoilt for choice!

    ReplyDelete
  13. Sokehah cheahJuly 27, 2010 at 5:43 PM

    Biren
    Yes, these sauces and premix have made our lives much easier!

    Jess
    Yes, it'll go well with bread!

    Elin
    Have you tried the curry kapitan at Bee Gaik? Not too bad, but a bit oily. If Daddy is so fussy, ask him to DIY!

    ReplyDelete
  14. pigpigscornerJuly 28, 2010 at 3:37 AM

    I buy a lot of instant mixes too, they are so convenient and so yummy!

    ReplyDelete
  15. Sokehah cheahJuly 28, 2010 at 11:48 AM

    pigpigscorner
    Yes, can't agree with you more!

    ReplyDelete
  16. shazJuly 28, 2010 at 8:00 PM

    Ha ha, the first time my mum came to visit me in Oz, she brought so many of these pre-mixes, worried that her daughter was going to starve!

    I can't remember what she brought, but I'm quite sure Curry kapitan was one of them :)

    Thanks for joining us again.

    ReplyDelete
  17. Swee SanAugust 16, 2010 at 11:54 PM

    soy milk in curry.. ah first time seeing it..

    ReplyDelete
  18. Sokehah cheahAugust 17, 2010 at 12:38 AM

    Swee San
    Thanks for visiting! Yes, I prefer not to take too much coconut so I opt for Yeo's sugarless soymilk and I've been doing that in all my curries and in some baking too. Give it a try and see how it goes.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe