Interesting to know (from Wiki), the word "Curry" is derived from the Tamil word "Kari" meaning "sauce, relish for rice", and it is also understood to mean vegetables and/or meat cooked with spices. The spices usually consist of key ingredients like coriander, turmeric, cumin and fenugreek. The curry powder that we know today, is actually a commercially prepared mixture of spices, thought to have been sold by Indian merchants to members of the British Colonial government and army returning to Britain in the 18th century.
Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper may also be included to make specific curry dishes (again, these are all from Wiki).
In Malaysia, while is largely popular to have curry with rice, we have a local delicacy which we would blanch the curry gravy/soup with noodles. And it is one of my favorite street food in Penang. In the Northern part of Malaysia (Penang included), we call this street food "Kari Mee" (Curry Noodles) where the curry is more dilute and soup based. On the southern part of Malaysia, it is known as "Kari Laksa" where the curry is thicker, gravy based.
Enough said, so what did I have on Saturday breakfast? I brought some award winning "My Kuali - Penang White Curry Noodle"instant noodles from Penang when I was back to Sweden just for this specific reason - to appease my Penang food craving. A packet of this instant noodle comes with dried curly ramen noodles, a packet of seasoning, coconut milk powder and chili paste. Cooking the noodles with all the seasonings in boiling water is all you need to prepare it. Naturally, I added some dumplings (pork with chives), cabbages, fried tofu cubes and a boiled egg to give it more weight. The taste was pretty close compared to the authentic Penang white curry noodles. I would rate it 4 out of 5 giving its roasted, aromatic flavor of the chili paste. I attached a picture just to compare the authentic street food with the instant noodle. And a picture of the instant noodle taken from the My Kuali website.
For a couple of hours, I was lazing on the sofa, watching the tv and surfing the internet in between. It felt kind of restless to be indoors. It was soon lunch, and I noticed Linda was already in the kitchen cleaning the chicken.
"What are you making Honey?" I peeped over her shoulders and asked curiously.
"Curry chicken of course!" was her replied. Wow, I think I am on a curry row!
The apartment was soon again filled with the aroma of curry powder, caramelized onions, coconut milk, lemon grass with chicken. As the rice was also cooking beside the kitchen, a small hint of smell from the bubbling rice through your nostrils made it even more irresistible!
After some anticipating wait, I was soon served rice with Linda's homemade chicken curry! The look of the dish was appealing and colorful with small round chops of carrots and potatoes, with parts of lemon grass still remaining, giving it a sense of tropicalness. The gravy was thick, creamy and I liked the sauce dripping down slowly from the chicken as I scooped it to my plate. As I was delivering the food to my mouth, the aromatic smell of mixture of lemon grass, coconut milk and curry was mesmerizing.
The level of spiciness was just right for me and the texture of the chicken was still moist and tender. The taste is heavenly. I would rate it a 5/5 :)
Let me share some of the pictures below.
作为一名马来西亚人，我经常会犯想吃咖喱或辣椒的瘾。”Hari”这个词在马来语中代表“日”，而我在标题上用咖哩日来表示我这天吃咖哩的满足感。
有趣的是，”咖喱”这个词来自于泰米尔语“Kari”，意思是“酱汁来配饭”，它也被理解为用各种香料来烹饪蔬菜和/或肉的料理。香料的主要成分有香菜，姜黄，小茴香和胡芦巴。我们今天所认识的咖喱粉据说是印度商人经过商业包装，里面包含着各种香料，方便将其出售给英国殖民政府成员和军队来带回英国的。
咖哩粉的配方不定，依据菜肴的做法，咖哩粉还可以包括其他香料，如生姜，大蒜，茴香籽，香菜，肉桂，丁香，芥菜籽，绿豆蔻，黑豆蔻，肉豆蔻，白姜黄，咖喱叶，长胡椒和黑胡椒。（这些都来自维基）。
在马来西亚，虽然咖喱配饭很受欢迎，但我们有一种当地的美食，会把咖喱汤汁浇在碱面上。它是槟城最受欢迎的街头美食之一。在马来西亚北部（包括槟城），我们称它为“Kari Mee”（咖喱面），咖喱的汤汁是稀的。而在马来西亚南部，它被称为“Kari Laksa”，咖喱汤汁是浓稠的。
说到这里了，我到底在周六吃了什么？ 我从槟城带回来了“My Kuali - 槟城白咖喱面”的方便面 - 以满足我对槟城美食的渴望，这方便面听说还得了不少国际的奖状哦！ 如果把包装拆开来，你会看到里面含有一块卷曲拉面，一包调味料，椰奶粉和辣椒酱。 煮法很简单，把面和调味料混合在锅里用沸水煮熟就好了。 当然，我添加了一些饺子（韭菜猪肉），卷心菜，油豆腐和鸡蛋，以增加它的份量。 与正宗的槟城白咖喱面相比，味道已经非常的接近，加上辣椒酱的烤香味，我会给它评4分(满分为5分)。 我这里附上一些照片来做一些比较: 正宗的咖哩面，我煮的咖哩面， 还有一张从My Kuali网站上采集的图片。
几个小时，我躺在客厅沙发上懒洋洋地看着电视，刷手机。不久就要吃午饭了，我注意到琳达已经在厨房清洗鸡肉了。
“亲爱的，你在煮什么？”我在身边看着，好奇地问道。“当然是咖喱鸡啦！”她回答。哇，今天真是太棒了！
公寓很快又充满了咖喱，炒洋葱，椰奶，柠檬草和鸡肉的香气。由于米饭也在厨房旁烩着，米饭的香气让它变得更不可抗拒！
经过一些等待，我很快就坐在饭桌上，享用着琳达自制的鸡肉咖喱饭！这道菜的外观有很强的吸引力，色彩维和，有圆圆的胡萝卜和土豆，还有一小撮柠檬草，给人一种在热带生活的感觉。咖哩汁非常浓稠，滑嫩顺口，当我把它舀到我的盘子里时，我喜欢看从鸡肉慢慢滴下来的酱汁。当我把食物送到我的嘴里时，柠檬草，椰奶和咖喱的芳香真令人着迷。
辣味的程度刚好，鸡肉仍然湿润和柔软。 味道是非才常的好。 我评这道菜5分！
让我在这里分享一些图片。1. Curry Mee 咖哩面
3. Longan for dessert 龙眼为后餐
4 Comic 漫画
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