Nyonya Devil Curry for Malaysian Food Fest...娘惹魔归咖哩献給马来西亚美食节

This is my third nyonya dish, Nyonya Devil Curry. This is a nyonya dish from the Southern Nyonya. 

The southern nyonya, on the other hand, tend to prepare food that is generally rich in coconut millk and Malay spices such as coriander and cumin. Sugar is quite liberally featured in the recipes of southern cuisine. One very unique style of the nyonya cuisine is their imaginative ways of preparing fruits and vegetables. Sweet potatoes leaves,  tiny sour carambola, unripe jackfruit and the heart of banana bud are all transformed in the kitchen, added to and blended with aromatic leaves such as kaffir lime, tumeric, pandan, and laksa leaf. This gives a good balance of tastes in meals...this is a little from this book (Northern and Southern Nyonya Cuisne)

Back to my nyonya dish that i am going to share today. It is Nyonya Devil Curry.

I am quite curious how DEVIL is this Nyonya Devil Curry. When i study the recipe i found that the dried chilies is a lot, that means this will be very very hot.

These are all or part of the ingredients i prepared. I replace the dried chilies with 'chili guling'.

I pounded all my with my tradisional lesung ( pestel and mortar)

I like the taste of this Devil Curry, it is tangy sourish and hot. I like the taste of the roasted pork cooked in it.

Nyonya Devil Curry 

Recipe sources: here and Northern and Southern Cuisine by Chef Ricky Ng

Ingredients A:

1.2 Kg chicken ( cut into bite sizes)

8 tbsp oil

150g sliced cabbage

Ingredients B:

2 tbsp Worchester sauce

1 1/4 tbsp lime juice

2 tsp sugar

1/2 tsp each salt and pepper

Ingredients C (pounded)

100g shallots

30g dried chilies ( i used chili guling 1/2 packet)

5 pips garlic

2 tbsp mustard seed ( lightly crushed)

Ingredients D:

150g bombay onion (wedges)

3 nos whole  red chilies

150g roasted pork

Seasoning:

8 tbsp vinegar (i used 3tbsp only)

1 tbsp sugar

1/2 tsp salt

3-4 cups water

to do:

1) Marinade chicken with ingredients B for 15 minutes,  then brown in hot oil and leave aside.

2) Using the same oil, fragrant ingredients C. Add in fried chicken and ingredients D, then stir and mix well. Add in seasoning and simmer for 10-15 minutes.

3. Add in cabbage, and further simmer for 5 minutes. ( i simmer mine for 15-20 minutes)

I am submitting this post to Malaysian Food Fest, organised by Wendy of Table for 2....or more and for the month of August , the state of Malacca, hosted by Yummylittlecooks