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Nonya Curry Loong Kong Chicken

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Descriptions

Wingtat Loong Kong Chicken has tender meat and yellowish fat, and is always among Members’ Top 3 favorite products! Warm and flavorful dishes are ideal for the season, and Loong Kong Chicken is perfect for this feature dish. In the early days, some Chinese men went to Malaysia for job opportunities and married Malaysian women. Their daughters are known as “Nonya”. ‘Nonya” are experts in housework and through their magical hands, they gracefully combined both cultures together, creating the palatable “Nonya Dishes”. Belacan, which resembles a sticky grease block, is the source of taste. It is best to be diluted by wine to avoid being stuck to the pan. Okra is rich in fermentable soluble fiber, protects the heart and discharges fat. Tomato is rich in lycopene that functions as an anti-oxidation and together with okra, the dish becomes colorfully vibrant and appetizing.

Ingredients

  • Wingtat Loong Kong Chicken x1
  • Okra4 oz
  • Lemongrass2 pieces
  • Tomato2 oz
  • Onion1/2 cup
  • Garlic3 pieces
  • Red Chili2 pieces
  • Dried Shallot4 pieces
  • Curry Powder2 tbsp
  • Malaysian Belacan1 tbsp
  • Wine1 tbsp
Marinade:
  • Salt 1 tbsp
  • Ginger Wine 3 tbsp
Spices / Sauces:
  • Sugar 2 tbsp
  • Salt 1/2 tsp
  • Coconut Juice 1/4 cup
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Directions

  • Cut Loong Kong Chicken open from the side, rinse and wipe dry. Marinate for 20 minutes.
  • Peel lemongrass and cut short. Peel garlic and dried shallots. Blend all three spices till mashed. Dilute Malaysian belacan with wine. Cut tomatoes into pieces and cut the two ends of okra.
  • Stir-fry onions and Malaysian belacan on low heat until fragrant. Add curry powder and blended spices and stir-fry. Sauté marinated until cooked. Add one cup of water and cook for 20 minutes. Take out the chicken to cool down and chop into pieces.
  • Add tomatoes, red chili and okra into the curry sauce and cook for 5 minutes. Add in seasonings and bring to a boil. Pour sauce over the chicken, and the dish is ready to serve.