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CHILLI LOVERS WILL DIE FOR THIS DISH! It is a very traditional Singaporean dish. Traditionally, it is called devil cos it is so so so hot and spicy. I am WARNING ya...spicy...try it if you dare. Sue L, I think this is right down your alley. :) From the Cookbook by Violet Oon, "A Singapore Family Cookbook"
- 1⁄2 chicken, chopped
- 200 g pork spareribs, cut into thumb lengths
- 4 vienna sausages or 4 breakfast sausage, cut into thumb lengths
- 2 medium carrots, cut into finger length
- 2 large white onions, cut into wedges
- 1⁄4 cabbage, cut into large pieces
- 1⁄4 pineapple, cut into 1/2 cm widths
- 4 ripe tomatoes, cut into wedges
- 6 fresh green chilies, spilt them halfway down the middle,but leave them whole,discarding the stalks
- 6 fresh red chilies, hot spilt them halfway down the middle,but leave them whole,discarding the stalks
- 6 potatoes, cut into chunks
- 10 dried chilies, soaked to soften,then cut
- 10 fresh chili peppers, cut into pieces
- 3 large onions, cut into pieces
- 50 g ginger
- 1 inch fresh turmeric
- 1 1⁄2 teaspoons mustard seeds
- 5 tablespoons canola oil
- 5 tablespoons white vinegar
- 5 tablespoons tomato ketchup
- 2 teaspoons English mustard (optional)
- 2 teaspoons salt
- 2 teaspoons dark soya sauce
- 3 cups water
- Pound or grind all the ingredients together, EXCEPT the oil till you get a fine paste.
- Set aside.
- Heat the oil for the Spice Mixture in a frying pan and stir-fry the pounded ingredients for 5 minutes or till it is fragrant and oil exudes.
- Add onion wedges and stir-fry for another 2 minutes.
- Add chicken and spare ribs and stir-fry for 2 miutes.
- Add seasoning and bring to boil.
- Turn heat down and leave mixture to simmer, covered for 30 minutes.
- add sausages, carrot, chillies and potatoes; stir well and simmer for 15 minutes.
- Place rest of vegetables on top and leave mixture to simmer, covered for 15 minutes.
- Remove cover, stir in the vegetables and cook for another 5 minutes.
- Dish out into a nice serving bowl.
- NOTE: Curry Devil always taste better after at least a few hours.
- It allows the flavours to soak in.
- It is even better the next day.
- To cool the curry, leave it uncovered till required, then re-heat.