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Hainanese Curry Rice Gravy Recipe

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Loo's Hainanese Curry Rice Singapore Burpple
Loo's Hainanese Curry Rice Singapore Burpple from www.burpple.com

Description

Hainanese Curry Rice is a popular dish in Singapore that is loved by many locals and tourists. The dish consists of steamed white rice, a variety of braised meats, and a rich, flavorful curry gravy. The gravy is the star of the dish, as it brings all the flavors together and makes it a complete meal. This recipe will guide you through making the perfect Hainanese Curry Rice gravy from scratch.

Prep Time

Preparation for this dish takes around 30 minutes. This includes the time it takes to chop the ingredients and prepare the spices.

Cook Time

The cooking time for this recipe is around 1 hour and 30 minutes, which includes the time it takes to cook the rice and braise the meats.

Ingredients

For the curry paste:
  • 10 dried chillies, soaked in hot water for 10 minutes and drained
  • 4 fresh red chillies, chopped
  • 6 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1 onion, chopped
  • 1 tablespoon belacan (shrimp paste)
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon vegetable oil
For the curry gravy:
  • 1 chicken carcass or 4 chicken wings
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 4 cloves garlic, sliced
  • 1 inch ginger, sliced
  • 2 tablespoons curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 cups chicken stock
For the braised meats:
  • 500g pork belly, cut into bite-sized pieces
  • 500g chicken, cut into bite-sized pieces
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 cups water

Equipment

  • Blender or food processor
  • Large pot or Dutch oven
  • Medium-sized pot for cooking rice
  • Chopping board and knife

Method

Step 1: Make the curry paste

1. In a blender or food processor, blend the soaked dried chillies, fresh red chillies, garlic, ginger, onion, belacan, turmeric powder, coriander powder, and cumin powder until it forms a smooth paste. 2. Heat a tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. 3. Add the curry paste to the pot and fry for 5-10 minutes, stirring constantly until fragrant.

Step 2: Prepare the braised meats

1. In a medium-sized pot, bring the water to a boil. 2. Add the pork belly and chicken to the pot and blanch for 2-3 minutes. 3. Drain the meats and set aside. 4. In the same pot, add the dark soy sauce, light soy sauce, sugar, salt, and 4 cups of water. 5. Add the blanched meats to the pot and bring to a boil. 6. Reduce the heat to low and simmer for 30-40 minutes until the meats are tender.

Step 3: Make the curry gravy

1. In the large pot or Dutch oven with the curry paste, add the chicken carcass or wings and fry for 5-10 minutes until browned. 2. Remove the chicken and set aside. 3. Add the sliced onion, garlic, and ginger to the pot and fry for 2-3 minutes until fragrant. 4. Add the curry powder, soy sauce, oyster sauce, sugar, and salt to the pot and stir well. 5. Add the chicken stock to the pot and stir well. 6. Add the chicken back to the pot and bring to a boil. 7. Reduce the heat to low and simmer for 30-40 minutes until the gravy thickens.

Step 4: Cook the rice

1. Rinse 2 cups of rice in a medium-sized pot until the water runs clear. 2. Add 2 cups of water to the pot and bring to a boil. 3. Reduce the heat to low and simmer for 20 minutes until the rice is cooked.

Step 5: Serve

1. Serve the cooked rice in a bowl. 2. Add the braised meats on top of the rice. 3. Ladle the curry gravy over the meats and rice. 4. Enjoy!

Notes

- You can adjust the spiciness of the curry paste by adding or reducing the amount of dried and fresh chillies. - You can use any combination of meats for the braised meats, such as pork ribs or beef brisket. - You can also add vegetables like potatoes or carrots to the curry gravy for added texture and nutrition.

Nutrition Info

This recipe serves 4 people. Per serving:
  • Calories: 800
  • Total Fat: 45g
  • Saturated Fat: 14g
  • Cholesterol: 145mg
  • Sodium: 1600mg
  • Total Carbohydrates: 55g
  • Dietary Fiber: 5g
  • Sugars: 14g
  • Protein: 45g

Recipe Tips

- To save time, you can make the curry paste and braised meats ahead of time and store them in the refrigerator or freezer until ready to use. - You can also make a large batch of the curry gravy and freeze it for later use. - For added flavor, you can garnish the dish with chopped cilantro or spring onions before serving.

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