We had this kadai paneer once at Payung…
…in 2019 when the Indian chief, Varun, just came over to Sibu – he has gone back to India since though.
Well, the other day, my girl tried to cook her own…
…and it turned out really well and we all enjoyed it very much. I don’t know what went into the dish but I saw her mum getting ready a whole lot of spices and herbs for her to use and I heard curry powder and garam masala being mentioned too.
It looked a whole lot nicer the day before, freshly cooked – this had been reheated for dinner and again for lunch the following day when I took the photograph. It had a more yellowish, curry-like colour and the green peppers were still green. The other ingredients such as tau kua (bean curd cake) slices, potatoes, sliced Bombay onion, of course, did not contribute much to give the dish a bit more colour.
In the meantime, the mum cooked this…
…that they call ayam berlada…
…at the Malay food stall at Bandong that I used to frequent a lot except that theirs tended to be more on the dry side, not much gravy to drown the rice with and enjoy.
No, it isn’t curry – no curry powder or curry paste is used in the cooking and there’s kunyit (turmeric) instead. I would say it is more like ayam percik…
…or the Indonesian kalio ayam…
…and yes, we do enjoy this a lot too!
Gosh!!! We have not been out and about for so long that I really do not know how all these places are doing. I guess most of them are still open as I have not heard anything otherwise.
...STILL CRAZY AFTER ALL THESE YEARS! 
This is my first time hearing about garam masala. Interesting indeed. 🙂 So your daughter is a good chef like you as well.
You never heard of garam masala? Then you must watch “Victoria and Abdul”. Abdul did explain to Queen Victoria what garam masala was. Absolutely loved the movie!!!
Melissa is now picking up her skills in everything, from cooking to baking. Somemore cooking Indian cuisine. The ayam belada looks great. Now you can just sit back, relax and enjoy.
We love Indian cuisine very much. It has its own beauty, bursting with the fragrances of all the herbs and spices. North Indian is not spicy so you shouldn’t have any problem with it.
Great job by your girl, I’d love to try that with some “bengali” bread.
That would be just perfect. We just made do with some leftover Mission wraps, eat like naan.
Curry is so complicated to make from scratch with all of its spices. Some Indian chefs I know use up to 80 ingredients in a single mix!
Yes, but those are a head above the rest. We are so lazy, will just use those instant pastes – nice but not as nice.
Kudos to your girl. I love all the ingredients in her curry, I will eat up all the green peppers too!
Too bad she is often too busy with her school work so she does not have much time to relax in the kitchen, enjoying cooking some lovely dishes that we are not familiar with.