I grew up loving my Mum's curry chicken which she cooked very often.
I have made her recipe many times. But it was when I started using the Anxin "naked-necked" chicken of late that some memories returned on how hers used to taste like.
A day trip was all it took for me to learn about the chicken we use today. It answered many curious questions I had about the types of chicken we used today and it tasted differently from the ones I grew up eating.
This cooking blog celebrates a cook extraordinaire, my late Mum aka Auntie Ruby. Having grown up a Malaysian, but now a Singaporean, the recipes here are mostly of Southeast Asian influence. Read more here.