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An easy-to-prepare chicken curry recipe! A taste from home.
1 kg – Chicken thigh
2 – Large onions, roughly chopped
5 cloves – Garlic, roughly chopped
5 cm – Fresh ginger, roughly chopped
2 tablespoons – Cooking oil
1/2 teaspoon – Shrimp paste (belacan)
1 teaspoon – Salt
2 cups – Coconut milk
1 teaspoon – Chili powder
200 g – Dried rice vermicelli
Have the chicken wash under cold water and use a kitchen towel to dry pat it.
Process the onion, garlic and ginger in a food processor until smooth. If necessary, add a little water to assist in blending the mixture.
Heat the oil in a large pan. Add the onion mixture and shrimp paste and cook, stirring over high heat for about 5 minutes.
Add the chicken and cook over medium heat, turning it until it browns.
Add the salt, coconut milk and chili powder.
Bring to the boil, reduce the heat and simmer, cover for about 30 minutes. Occasionally stirring the mixture.
Uncover the pan and cook for 15 minutes or until the chicken is tender.
Place the noodle in a bowl, cover with boiling water and leave for 10 minutes.
Drain the noodles and place them in a serving bowl.