Creamy Butter Pork !!!

Butter chicken rice, who don't know about this meal, everybody surely knows it. It's an indian cuisine and the taste similar to curry taste. How about butter chicken in chinese cuisine? have you ever tasted it? First time I tasted it when I am at Malaysia to pursue my study. It basically is Malaysian cuisine, the chinese malaysian who found the recipe. I was falling in love when it entered my mouth for the first time. Sweet,  spicy, savory, fragrant, it's perfect! Because of my love on this meal, I got robbed when wanted to buy it :( Luckily none of my things lost. There was pull-tug battle between me and the robber, and i was the winner. yeahhh *dancing

I'm not dare to go to that place anymore. However, i'm really love its taste, how? :( Therefore, I  opened google and searched for butter chicken recipe, all was the indian cuisine. Then i typed butter chicken chinese,  finally 2 recipe of them appeared and i chose one of the best depended on me. No need spend a lot of money to eat this anymore, no need afraid to get rob, can eat as much as i want. I can cook it by own and its really easy to make! yihaaaa *breakdance

First of my trial. I was looking for no-bone chicken in my refrigerator, sadly no more. The last of chicken has been cooked for ' Sweet&Sour Chicken ' for my brother dinner. However, this problem didn't make me stop, searched for other meat and luckily there was pork! Thus, that why the tittle is butter pork :b and also i changed the coating into flour for tempura, because its nearly to expire and don't want anything is wasted in my kitchen. I love spicy, so i added some chilies in the sauce. 

Creamy Butter Chicken
( Recipe by BitsOfTaste )*

Ingredients:
- 3 pcs Chicken Keel
- One handful of curry leaves
- 1 tbsp butter

Coating:
- 1/4 cup plain flour
- 1/4 cup corn flour / tapioca flour
- 2 eggs, beaten

Seasonings:
- 400ml Evaporated milk
- 1 tsp sugar
- 1/4 tsp salt


Methods:
1. Combine plain flour & corn flour in a bowl. 
2. Beat up eggs in a separate bowl. Add a pinch of salt.
3. Dry chicken keel with towel.
4. Heat up oil in a deep oil. Coat chicken keel with eggs, then flour.
5. Deep fry in low fire until golden brown. Set aside & let cool.
6. Heat up butter in a non-stick pan, add curry leaves. Saute till fragrant.
7. Add in evaporated milk, simmer in low fire till milk is thicken.
8. Add in sugar and salt. 
9. Chop chicken keel into big slices. Pour milk onto chicken.
10. Serve hot.


Bits of Taste tips:
• If you prefer cheesy taste, add in a slice of cheddar cheese in the sauce.
• Fry chicken in low heat until chicken is cooked. Use a skewer to prick on the thickest part to test is the chicken is fully cooked.
• Simmer milk in low heat and stir gently so that milk will be smooth and creamy.