When i know Cuisine Paradise hosting the 2 dishes plus 1 soup event / $20 budget meal event, i know i have no problem to participate this event. Usually I will prepare 2-3 dishes plus 1 soup or no soup for daily dinner. If $20 is referring to our currency Ringgit Malaysia RM, i think it is hard for me to prepare 2 dishes +1 soup with only RM 20 when fish or meat are in the menu. But when convert $20 convert to RM, it is about RM 50, then this amount is sufficient to have a good meals.
This was one of the 2 dishes plus 1 soup meal i prepared earlier, stir fried cabbage with anchovies, ABC soup (carrot, tomato, patato, celery and pork ribs) and a new recipe that i learnt recently, Mongolian chicken. Actually I'm new to Mongolian chicken. I try to google search, it seem this is a famous Chinese dish but the ingredients is slightly difference from what i learnt, more to Asian style which added curry leaves.
I was in the rush at that time, that's why not many photos that I can share. The total I spent for this meal was about RM 30 ( $ 13 ) ..
(recipe source: adapted from HSLing)
3 boneless chicken thighs, cut into bite sizes
3 sprigs curry leaves
2 small chili padi, chopped
1 big onion, chopped
4 clove garlic, chopped
1tsp sesame oil
½ egg, lightly beaten
2tbsp tapioca starch/ cornstarch
1/2tsp black pepper powder
1tbsp chili paste
150ml evaporated creamer
Salt to taste
1. Marinate chicken pieces for 30mins.
2. Deep fry chicken till golden brown, set aside.
3. Heat oil in a wok, sauté onion, garlic, curry leaves and chili padi till fragrant.
4. Return deep fried chicken to the wok, add seasonings and stir well.
5. Last add in evaporated creamer, quickly mix well and dish out.
6. Serve hot.
This chiken dish is nice with very fragrant of curry leaves and creamy, something similar to the butter sauce prawns that i cooked earlier.
I am submitting this post to Cuisine Paradise's event 2 dishes plus one soup event ...
Happy Cooking !!