RICE WITH A GRAVY

A few years ago, when I still worked in the downtown, I would get food to go from a nearby Chinese restaurant. Remarkably, their chicken curry was pretty darned good. Chinese people are not known for being talented curry masters, as long slow cooking with plenty spices and caramelized onion is best left to subcontinentals, Southeast Asians, and Dutchmen.
But this place did a darn fine job.

It was Chinese, but it was real curry.

Inspired cooking.


So I'll accept that the chef in the video below also produces something quite edible, indeed, the gaa lei chap could be ho tak bit ge le.

NONYA STYLE LAMB CURRY


[SOURCE: 娘惹咖喱羊腩.]


You will note that the sliced onion is first allowed to let off steam before any oil is added, some kind of curry paste is used, that's meat on the bone in there, sugar and fish sauce are employed, and both coconut milk and bok ho are put into play.

I am not a fan of recognizable onion pieces in my curry, so instead might recommend first slow-browning, followed by osterizing with a splash of broth. And I would saute the meat separately before adding the curry paste and the onion slurry.

Plus I'd be awfully tempted to include sliced jalapeño.
At the same time as the fresh bok ho.
And a star anise pod.


The best foil for such a dish is a pile of beautiful steamed white rice, and a lacy pancake to mop up the gravy.

Plus pickle. You must have pickle.




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