Buttered rice with Chicken curry

Today is my birthday and I want to make the different type of birthday meal. So I made this curry chicken with buttered rice.

Ingredients:
For the Chicken: serve 6
6 chicken Maryland
4 tsp masala powder
4 tsp tumeric powder
4 tsp paprika powder
3 tsp salt
2 tsp sugar
15 g butter
4 tbsp vegetable oil
1 large onion
A head of garlic
1 ounce of ginger (about 30 g)
3 tsp black pepper
star anise
cinnamon rolls
bay leaves

For the Rice:

45 g butter

4 cups of Thai rice

80 g corn 

50 g peas

60 g raisins

cloves

cumin

cardamon

star anise

cinnamon rolls

bay leaves

Burmese style "Spicy Dried Shrimp"

Dry Balachaung

Ingredients:

150 g Dry Shrimp, washed and baked to dry

1/2 large onion, shredded

120 g Fried Shallots

50 g Fried Garlic

25 g Dried Red Chili, minced

75 g Dried Shrimp powder

1 tbsp fish paste with 2 tbsp of hot water, mixed

you can serve with Chicken Biryani. It's very Delicious!!

TARTE AU CITRON

lemon meringue tart

Ingredients:

Tart pastry: 8 inch pie pan x 2

184 g cake flour(low gluten flour), sifted

48 g   bread flour(high gluten flour), sifted

25 g  Almond Powder

110 g Unsalted Butter,

75 g Powdered sugar

36 g egg

2 g salt

Method:

Apply the surface of pie pan with butter.

Preheat oven to 180 C.

1. Unsalted butter to beat with a mixer until creamy, then add powder sugar and salt, stirring until evenly.
2. Add egg and stir, then add flour and almond powder, use a spatula or hand pressed manner, mix into a dough.(Do not overproduce stirring the dough, to avoid the effect of taste.)
3. Complete mixing dough wrapped with plastic wrap, the whole into a little round and Refrigerate for 30 minutes.
4. Dough, rod into a large circular (diameter about 24 cm). And then place to the pie pan.
5. Bake for 15 minutes.

Lemon Curd:

130 g egg

30 g egg yolk

200 g sugar

150 g fresh lemon juice

a pinch of lemon zest

240 g butter

Method:

1. Heat lemon juice and butter.
2. Whisk egg, sugar and zest in a bowl, until well combined. Add hot lemon juice and butter very slowly and stir. Sieve the mixture and place the mixture over a saucepan of simmering water, making sure the bowl doesn't touch the water. Cook, stirring often, for 8 minutes or until the curd thickens and coats the back of a spoon.
3. Pour lemon curd into Pie pastry. Cover with plastic wrap and refrigerate for 2 hours. 

Meringue Topping:

• 3 egg whites
• 1 pinch cream of tartar
• 150 g powdered sugar
• 60 ml water

1. In a saucepan boil the water and sugar for 5 minutes. The syrup should reach approximately 250°F     (120°C).
2. Meanwhile, beat the egg whites with cream of tar tar, until stiff. When the syrup is ready, pour very slowly over foamy egg whites while whisking.
3. Whisk for ten minutes until cool. The meringue should be stiff and shiny.
4. Pour the meringue into a piping bag fitted with a star tip and pipe on top of the pie.
5. Broil the top of the meringue with a small creme brulee torch .

Serve with zest of lemon.