First, the ambitious one. It was an insane menu of sayur lodeh, fried chicken and tong shui. First up, the sayur lodeh. Cabbage all chopped up.
Followed by the frying of pounded dried shrimp
Waiting to be cooked in a large pot, with curry paste and lemongrass
Flour and curry spice for marinating the chicken
Perfection in progress
The sayur lodeh on the way, after adding long beans and carrots
Then we chucked the cabbage in
In the meantime, we also started the tongshui with barley, winter melon strips and dried longans
Tau kwa being fried on the side
And the first of the 20 chickens being fried - not pieces, mind you. 20 whole chickens.
In went the fried tau kwa into the mixture
After about an hour of boiling, we added dried tofu strips
The production line
Plus onion omelette as a side dish.
Yummy ayam goreng
Waiting to be served
The food was good, but way too plentiful. So on the subsequent visit, we decided to make it simple and yummy with gaeng khiaw wan gaai, or Thai green chicken curry. We did a round of shopping at Golden Mile the weekend before.
First, we threw in about 3 litres of coconut milk into the pot
Heated it up, then added 2 kg of green curry paste into the coconut milk
Followed by daun limau perut, lemongrass and 15 chickens (we really scaled down)
I also threw in some carrots for extra fibre and colour, although it wasn't a standard green curry item
Followed by brinjal all chopped up - we used about 10 - and fresh Thai basil that I bought from the market the day before
Plus a khai dao, or fried egg, on the side - we fried 50 eggs and it wasn't enough
And an Indonesian variation on the dish - the addition of bakso. The dish was a complete success, unfortunately attributed to the bakso more than anything. But all that mattered was that the kids were super happy : )
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