My wife loves Indian cuisine and tried making our own curry one day. What she came up with was fantastic and over the top. To a base of cumin and coriander (a tablespoon each) she added a minced clove of fresh garlic and a half teaspoon of crushed prig chee fah, a style of chili that is green and not very hot as some of its cousins. What she makes is a spice that is not too hot and yet brings out great flavors in chicken. Baking with it is fantastic when the kitchen fills with the aroma of spiced slow cooker curry chicken served on a bed of greens or rice.
First things first, get all of your supplies together. Naturally, you need a whole chicken, different spices or herbs, marinade, salt and pepper and whatever the particular recipe may call for. Every good cook has a sharp knife and for cooking a whole chicken you'll also need a roasting pan and a meat thermometer.
Roti Canai is a pancake served with plain curry sauce or can be wrapped in meat or vegetables. Satay is a small kebab of chicken, beef or mutton and served with a rich peanut sauce. Of course, you will find some of your home country food available in Malaysia. Other dishes are chicken curry, rendang, rice with coconut milk and many exotic but tasty fruits.
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