The Joy Of Cooking in Wendy's Kitchen

  Ingredients 1 tablespoon cooking oil 3 shallots (peeled and chopped) 1 packet of A1 Chicken curry sauce  4 sprigs curry leaves 700 ml water 1 chicken thigh (cut into smaller pieces) 1 russet potato (peeled and cut into small chunks) 50 grams tofu puffs, sliced vertically to 2 cm length 200 ml coconut milk 200 grams yellow noodles chilli powder to taste Fish sauce to taste Instructions In a wok, heat oil and fry the shallots untill lightly browned.  Add curry sauce and curry leaves, stir fry for a few minutes untill fragrant.  Add water and chicken.  Allow it to simmer for 10 minutes.  Add tofu puffs and fish cake slices, simmer for 2 minutes.  Add coconut milk and warm the curry.  Add chilli powder for extra heat and fish sauce / salt to taste.  Add the potatoes and allow it to simmer for 10 minutes, or untill the chicken is cooked and potatoes are tender.  Blanch the noodles in boiling water and a bit of oil. Drain and place it in a s...

  Ingredients 2 tablespoons olive oil (divided) 1 lb boneless skinless chicken thighs, cut into smaller pieces 2 cups cabbages, shredded 1/2 cup tomato sauce 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1 bay leaf 1/2 cup chicken stock 1 teaspoon paprika parsley for garnishing Instructions Season the chicken pieces with salt and pepper.  Heat olive oil in a skillet. Add the seasoned chicken pieces and cook it for 2 minutes per side untill lightly browned and no longer pink. Transfer to a plate. Add the remaining olive oil followed by cabbages, tomato sauce, salt, pepper and garlic powder. Sautee for 5 minutes.  Add the bay leaf and chicken stock. Cook it for 10-15 minutes, stirring frequently untill the cabbage is tender and cooked.  Add paprika and the chicken pieces. Cook for 5 more minutes untill it is fully cooked.  Garnish the plate with fresh parsley leaves and serve!

Ingredients 2 Halibut fillets 1 tablespoon flour, seasoned with salt & pepper  2 tablespoons butter 1 tablespoon cooking oil A handful of curry leaves Juice from a fresh lemon or lime Instructions Pat fish dry, sprinkle with seasoned flour and dust off excess.  Melt one tablespoon of butter in a large non-stick pan over medium heat.  Add the fish and cook one side for around 5 minutes untill lightly browned.  Cook for a further 3 minutes on the other side. Remove fish and keep it warm.  Add the oil and when it becomes hot, add the curry leaves. The leaves will hiss and spit so stand back. Cook untill leaves crisp up but remain green. Add the remaining butter and let it melt.  Remove the curry leaves from the pan and stir in the lemon juice.  Serve the halibut drizzled with the sauce. Garnish the plate with fresh parsley leaves and basil leaves to be accompanied by a bowl of steamed rice and some greens.   

Ingredients 7 slices bacon 2 russet potatoes, quartered and thinly sliced  1 tablespoon garlic Dash of pepper 1/2 yellow onion (sliced)  Instructions Fry the bacon in a large deep skillet over medium-high heat untill evenly browned and crisp.  Remove the bacon from the pan. Add the potatoes and onions to the bacon drippings.  Season with black pepper. Add 1 tablespoon of minced garlic.  Reduce the heat to medium and cook the potatoes for about 20 minutes, stirring occasionally untill it is tender and browned.  Throw in the cooked bacon into the potatoes and cook it together.  Garnish the plate with parsley or basil leaves  Ready to be served on the table.