Saturday, 10 June 2017


One of the food based highlights of our holiday to Bali recently was our meal at Skai Beach Club and the chef's signature chicken "Too-Too". This was a twist on the traditional Balinese be tutu dish, a fragrant and spicy yellow curry that is absolutely to die for. I've tried to recreate a vegetarian version here using Quorn pieces instead of chicken which I toss into my own slow cooked take on this yummy sauce along with some vegetables, which I'm calling my "BB" curry (see what I did there!).

Veggie "BB" Curry

For The Sauce

                              1 Tbsp Black Peppercorns
Large Pinch Of Grated Nutmeg
50g Dry Roasted Peanuts
1 Tsp Sesame Seeds
 1 Peeled And Chopped Onion
65g Peeled And Chopped Ginger
1 Tsp Ground Turmeric
3 Chopped Lemongrass Stalks
Roughly 20g Peeled Garlic Cloves
3 Large Chopped Chilies
1 Tbsp Palm Sugar
1 Tsp Table Salt
3 Tbsp Olive Oil
Juice Of 1 Small Lime
1 Tbsp Kecap Manis

For The Curry

150g Quorn Chicken Pieces
1 Large Handfull Chopped Mushrooms
1 Cored And Chopped Red Pepper
1 Cored And Chopped Green Pepper
Handfull Frozen Sweetcorn
Handfull Frozen Peas
  1.  Begin by pouring in 100ml of water into your slow cooker and turning it onto high. Next, simply take all the ingredients of the sauce and pop them into a food processor along with 300ml of water and blitz until smooth. Pour the sauce into the slow cooker, cover and leave for at least 3 hours to reduce and thicken.
  2. After the sauce has reduced, add in the Quorn, mushrooms, red and green peppers, sweetcorn and peas, recover and leave for another 30 minutes so that the Quorn is cooked but the peppers are still slightly tender.
It really is as simple as that but you will totally taste the difference in making the sauce from scratch. Serve your curry on a bed of delicious fluffy white rice and if you have any leftover you can crush a couple of dry roasted peanuts and sprinkle them on top for a bit of crunchy garnish. The smell in your kitchen should totally transport you to Indonesia with the fragrant hints of lemongrass, nutmeg, ginger and garlic and they are all totally present in the taste of this delicious curry without one flavor being overpowering and taking over. This curry is un-bebe-lievable (Sorry!).

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