This dish was crafted from memory. I had no recipe, no reference on how to make this dish except that I’ve had it couple of times outside. All I know was that I was craving for it, so I relied on my taste buds to guess the ingredients. I didn’t place a lot of expectations on the outcome but the dish came out pretty close. Unfortunately, it didn’t have enough spice factor in it which was weird considering I added enough green cili padi (green bird’s eye chillies) to make an elephant cry. But I gather that dairy will reduce anything spicy. I should’ve gone with my gut and put in enough cili padi to make a dinosaur cry instead. But, no harm ho foul. Just need to add more cili padi next time.
My favourite place to have butter cream rice is Strawberry Fields in PJ, New Town. Oooh…not to mention they have some righteous Tom Yum too. Getting there is a bit of a hassle cause you have to pass UM’s traffic lights. And parking space is next to none. So, I hardly get to eat there but I ache for this dish so I summoned all the culinary powers that be to bestow me with a close-to-successful dish. Now….I don’t miss Strawberry Fields as much anymore. Haha….too bad.
SPICY BUTTER CREAM CHICKEN RICE RECIPE
1 can evaporated milk (pic below)
2 tablespoons butter
Green cili padi, about 10, chop them or poke them and leave the whole (bird’s eye chillies in green, pic below)
1 red onion, sliced into strips
A small teaspoon, like the tip, of curry powder
Chicken, sliced to bite size pieces
1 tablespoon cornstarch
1. Season the chicken with some salt and white pepper. Rub cornstarch all over it. Heat your wok with a bit of oil and fry your chicken till it’s slightly crispy on the outside. Drain on kitchen paper.
2. Heat a clean wok with 1 tablespoon oil and the butter. Stir-fry your onions till they’re translucent, add your garlic, curry leaves and half your chillies. Pour in all the evaporated milk in the can.
3. Stir everything together. Taste and adjust seasoning of salt and pepper. Let it reduce slightly and add your cooked chicken. Incorporate everything together and add the rest of your chillies right before serving.
4. Serve with plain cooked rice.
Note; If it’s still not hot enough for you, just add more chillies.