After a long break with family and friends, I'm back to my kitchen again. I'm not sure where to start as I have so many recipes in my head. For some recipes, I need to do the experiment before I post it. This post doesn't need any experiment and it's perfect for my craving.
I sometimes wonder if it's hard to make a delicious dish of our own cuisine. I get frustrate when I get an unsatisfied food from the restaurants who suppose to know their food better than anyone. May be they've never taste their food--that's why.
I do taste my food. If it doesn't taste right, I will not serve it. We should treat people the way we treat ourself. For me, food is a culture. It tells people who we are and where we come from.1
yield 3 servings
- 6 chicken drumsticks
- 2 tb. masman curry paste
- 10 oz. coconut milk
- 1 tb. palm sugar
- 1 tb. fish sauce
- 1 yellow onion, cut into eights
- 15 baby dutch yellow potatoes, peeled
- 2 tb. roasted peanuts, coarsely broken up
1. Heat the curry paste with half of coconut milk on medium heat until the oil begins to separate.
2. Add the drumsticks, onion, potatoes, palm sugar, fish sauce and the rest of coconut milk.
3. Bring to a boil, then cover and simmer until the drumsticks are tendered and the sauce is thickened. Take about 30-45 minutes.
4. Uncover, stir in the peanuts and remove from the heat.
5. Serves over cooked rice.