A trip to Malaysia

I don't understand why Sanford gets so uptight when I cook.

Hearty Chicken Curry with Potatoes (lauk ayam)  (from Far Eastern Cookery):  In a spice grinder, grind 6 cardamon pods, 6 whole cloves, 2 whole star anise, 2 2-inch cinnamon sticks, 2 tbsp fennel seeds, 1 1/2 tbsp cumin seeds and 4 tbsp coriander seeds.  Put in a bowl and add 2 tsp cayenne, 1 tbsp paprika and 8 tbsp water and make a paste.  In a food processor or blender add 3 roughly chopped onions, 4 1-inch ginger pieces, and 3 large garlic cloves.  Puree.  Add 4 tbsp water and puree some more.  In 3/4 cup vegetable oil, saute 1 finely sliced onion until golden.  Add both purees and stir fry for 12 minutes, until it darkens.  Add 3 cups water, 4 pounds chicken thighs, skinned, 4 peeled and diced potatoes and 1 tbsp salt.  Simmer, covered, for 30 minutes or until chicken is done.  Add 1 cup coconut milk and simmer another minute.  Toss a large handful of mint leaves in and stir. Parpu (spicy yellow split peas):  Rinse 1 1/2 cups yellow split peas and put in large pot.  Add 2 cinnamon sticks, 4-8 dried red chilies, 1/2 tsp tumeric.  Cover with 3 3/4 cup water and simmer partially covered 45 min, or until lentils just tender.  Add 1 1/2 tsp salt, 2 small diced potatoes, 1 chopped garlic clove and 1/2 inch cube of thinly sliced ginger and 1/2cup water.  Simmer, covered, 20 minutes.  Add 3/4 cup coconut milk and simmer.  Cover and turn off.  Keep warm.   Heat 4 tbsp oil in a pan.  Add one sliced onion and cook until medium brown color.  Add 1 tsp yellow mustard seeds and 1/2 tsp fennel seeds.  Stir a couple of times and add to lentils.

It seems unbelievable given the number of spices I used, but it was a little bland.  I think it might be better tomorrow.  We'll see.