#curry chicken

Had to run an errand at Sun Plaza in the late afternoon so might as well buy back dinner. Mum is not hungry so I bought Vegetarian Rice takeaways from the food court for my sis and myself. Picked the usual dishes of mock sweet & sour pork, curry chicken & potato and assorted vegetables stir-fry for sis. Me, I chose crispy fried dumpling, mock rendang chicken and vegetables stir-fry. The staff even offered me a bowl of herbal vegetarian soup.

Dinner is from the Vegetarian stall in the recently opened food court in Sun Plaza. Here, you got mock sweet & sour pork, stir-fried gourd and a braised bean curd. The next box comes with preserved Chinese mustard (梅菜), stewed potato and mock curry chicken & potato.

Also from the same stall is this VegetarianRojak. I wondered what they substituted for the usual prawn paste used in making the sticky sauce here as this local snack tasted as good as the real McCoy.

Picked these three dishes of stewed cabbages, mock sweet & sour pork and curry chicken with potato at the Vegetarian Rice stall for sis. I took the same two dishes as her but changed the mock pork for deep-fried vegetable fritters.

Brunch came with curry chicken, stir-fried cabbage and stewed preserved Chinese mustard & pork (梅菜扣肉) over a bed of steamed white rice.

CookedGarlic Chives(Allium tuberosum) or 青龙菜 as it is known here is good on its own but better when paired with bean sprouts. To enhance the flavours, mum added minced pork and squids to it.

For the Singapore Style Curry Chicken, sis used three or four medium sized whole chicken legs. She chose waxy potatoes as they keep their shape better and not disintegrate into the gravy during the cooking process.