love foodies

Foodies hanging out together


Leave a comment

Nanny Chan’s Mild Curry Puffs

Curry Puffs

 

 

Nanny Chan’s Mild Curry Puffs. These are delicious mini pastries, perfect for snacks and parties.

See the recipe here   Nanny Chan’s Mild Curry Puffs – Lovefoodies.


Leave a comment

Nanny Chan’s Mild Curry Puffs

Nanny Chan's Mild Curry Puffs

Spice up your movie / football nights with some of these easy peasy Curry Puffs! They freeze real good too. (before cooking) and when you’re ready, 10 minutes in the oven and hey presto! Delicious! Always a real hit with the crowds!

See the recipe here


Leave a comment

Thai Green Curry

Thai Green Curry

Thai green Curry- this recipe I made is designed to be easy, no zillion ingredients, experience a fresh and beautiful flavour of the lovely country with it’s beautiful people. Give this a go, and test your taste buds! Wake them up and be excited!

See the recipe here


Leave a comment

Cheats Malaysian Coconut Chicken & Potato Curry – Lovefoodies hanging out! Tease your taste buds!

Cheat’s Coconut Chicken & Potato Curry

Cheats Malaysian coconut chicken curry

KARI AYAM DAN UBI KENTANG!

How many of us can say that and remember how to say it at a later date? That’s the Malaysian name for this delicious curry, which in everyday words, is called a Chicken and Potato curry! 
I’ve called it a ‘cheats’ curry because many of us can feel a little overwhelmed when it comes to making curries. 

All those spices and what to do with them, how much to add, where to buy them, will they be too hot? Will I ever use them again? It can take a long time too, preparing all the spices if you make them from scratch. So this curry is called a cheats curry because you will be able to achieve an authentic Malaysian curry flavour, without the need to add all the zillions of spices, it’s super quick, and great served up with a plate of plain Thai Fragrant Jasmine rice.
As a child growing up in Hong Kong, we had many culinary influences from Malaysia, and this recipe is one my mother would whip up in the kitchen during the week. It was never a hot chili tasting dish, as mild curry powder is used. But I always remember the smell of the coconut mixed with the curry powder as my mum would be cooking. The flavour was a lovely creamy coconut, mixed with the chicken, the taste of the potatoes, all lovely and soft full of the curry sauce,and together with sauce all over the rice, it truly was a magical, refreshingly tasty dish. Of course you can make the curry hotter to your taste..just add chilies or hot curry powder!
So come take a trip with me to the Orient  and explore some delicious flavours and smells. Once you’ve made this dish, you will make it over and over again! Clickety click the link below to be flown away to a taste of the Orient!