It's been a long time since I last posted. Well, too much time has been spent on "farming" at Farm Town on Facebook, as well as researching on beauty products with my friend, Amy, who has just completed her beautician course and is going to start providing her home-based beauty services on a part-time basis. All the best to my dear friend.
After going to the new Safra Jurong gym two Sundays ago with H, we dropped by Jurong Point's NTUC Xtra. I bought Prima Taste's Rendang (Asian Dry Curry) paste as I have not tried it before and since it was on sale. We also bought the supposedly healthy antibiotic-free Sakura chicken that is only available at NTUC Fairprice supermarkets. At Chicken Rice Company's website, it mentions that Sakura chicken is a special breed of poultry originally from Japan that's known for its succulent and flavourful meat.
It's really very simple to cook and delicious. It was written on the pack that the recipe serves 5-7 persons. But H, mum and I almost finished everything, with H eating the MOST. So it must be really good.
Ingredients
Prima Taste's Rendang pack (it comes with 1 packet of paste and 1 packet of coconut premix)
1 Sakura chicken (chopped into small pieces)
180ml water (3/4 cup)
Method
1. Heat pot till hot. Add Rendang Paste and stir-fry for 2 mins on high heat.
2. Add chicken and stir-fry for 3 mins.
3. Pour Prima Coconut Premix and 180ml water into a bowl. Stir and mix well. Add mixture into pot and bring to boil on medium high heat. Stir occasionally.
4. Lightly boil on medium heat for another 12-14 mins. Stir occasionally while simmering. (Gravy should be slightly thick and glossy when ready.)
5. Serve with warm rice or bread.
(source: www.primataste.com)
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