ayam masak kicap

or, chicken in soy sauce? yes?

i made this for lunch today. i like the little bit of spicy taste it has (thanks to the blended dried chilli that this recipe calls for.) normally, when we talk about ayam masak kicap, we'd already be imagining, something slighty salty but not spicy. this little addition of the chilli is a welcoming one. i like! and congrats to Kedah for coming up with this recipe in their book. hehehe...hamboi! kemain bias lagi naaaahhh....

okay, without further ado, lemme share with you the recipe so that you can get the chicken out of the freezer and prepare this dish already!

ingredients:
½ of a chicken, i like to cut mine in small and cute sizes
4 tbs thick/dark soy sauce
1 clove garlic, sliced thinly
1 shallot, sliced thinly
1" ginger, sliced
1 big onion, cut into circles, or rounds...or...can somebody help me with the correct term pleaaaasseeeeee....
2 tbs blended dried chillies
salt and sugar, to taste
water
vegetable oil

the how to:
1)  fry the chicken till it's half cooked, set aside.

2)  saute all the sliced items, then add in the ginger and chilli blend.

3)  next, in goes the thick soy sauce and water. let it simmer till it starts to boil. now it the time for you to add in the salt and sugar.

4)  after that, in goes the chicken and last but not least, the big onions. stir till well mixed. and...eat with rice. YEAY!

recipe source: citarasa Malaysia - Kedah by Chef Habibi.

ayam goreng serai

or chicken fried with lemongrass.

my, my...has it really been this long since my last post? tsk tsk tsk...well, i've been a bit tied up lately, but let it be known that i meant to write something here sooner. i haven't been too productive in the kitchen either...this is what happens when i come back from trips. i usually take a looooong time to get things started again. oh well...

today's recipe is quite an easy one (read: malas) but it's really tasty. i think it goes well with nasi lemak as well. why don't you give it a try? once again i got the recipe from this book, 1 hari 1 resipi.

ready?

let's go!

ingredients:
chicken
cooking oil, for frying
3 cloves garlic*
6 stalks lemongrass*
5 birdeye chillies*
1" ginger*
1" fresh turmeric*
salt to taste
(*these items are to be blended together.)

the how to:
1)  cut the chicken in whatever way you like, i like cutting them in small bite size pieces.

2)  marinate the chicken pieces with the blended items and with some salt, preferably for a minimum of 15 minutes or longer.

3)  heat oil in wok and fry the chicken pieces till they are cooked.

4)  be sure to place them on some paper towels for a bit to soak in the excess oil.

5)  ready to be eaten with rice. :-)

see? i told ya...it's really, really easy and it would be a shame if you didn't go to the freezer right now to defrost you some chicken. haha!

come back again, okay? tata!!

recipe source: 1 hari 1 resipi by chef hanieliza

ayam padprik



today, i share with you the recipe for ayam padprik. this is a thai recipe. i've cooked this dish before using various other recipes i found on the internet. this particular recipe, i took from this book. the verdict? well, to me it was just okay...as for the roomie, he prefers the ones that i made from other recipes. this one, for him is a no-go. but then again, it is all a matter of taste, right? maybe you guys can give it a go and lemme know, yes?

ingredients:'

(a)

300g chicken fillet

½ carrot
100g cauliflower
1 green capsicum
1 big onion

(b) for the sauce
2 tbs thick/dark soy sauce
5 tbs tomato sauce
5 tbs chilli sauce
3 tbs oyster sauce
5 kaffir lime leaves, i didn't have any, so i didn't use
1 lemongrass, bruised lightly (ouch?)
3 lime, for the juice
5 birdeye chillies
3 cloves garlic
½ cup water
cooking oil

the how to:
1)  heat oil and saute the garlic, big onion, birdeye chillies and lemongrass till fragrant.

2)  add in the chicken and mix them thoroughly.

3)  add in the carrot, thick soy sauce, tomato sauce, chilli sauce, oyster sauce and water. let it simmer for a while.

4)  once it starts to boil, you can then add in the capsicum and the cauliflower.

5)  let it simmer one more time, and once it starts to boil again, add in the kaffir lime leaves and stir.

6)  you can then add in the lime juice, stir them till they are evenly mixed and take the heat off the wok.

7)  ready to serve with some rice.

i think what made this dish a tad 'different' is the lime juice. i didn't like the taste that it gave, it was very acidic.

nemind, you try and lemme know.

ta!

recipe source: 1 hari 1 resipi by chef hanieliza

ayam bercili masak ketumbar

today we travel to perak. malaysia's second largest state. since i didn't do too *ehem* dandy on geography when i was in school, you can always read about perak here.

my cooking mojo is still lost somewhere out there, but, i still need to cook for the roomate, so i decided to try a recipe from perak, taken from this book.

the dish is called ayam bercili masak ketumbar...losely translated as spicy chicken with coriander? yes? anyone out there can help me with this? yes? no? yes?? thanks. :-)



here's what you need to prepare this dish.

ingredients:

½kg chicken

some turmeric powder

6 shallots, pounded finely

3 cloves garlic, also pounded to a pulp

some ginger, pound

4 tsp* coriander seed, i didn't have that much chicken so i used only 2 tsp

1 tsp fennel seed, you can grind these two together

4 tbs** blended chilli

2 tamarind peel

salt and sugar to taste

cooking oil

the how to:

1)  coat the chicken with some turmeric powder and salt, fry till golden brown. set aside.

2)  take away most of the oil from the wok but leave some so that it can be used to saute the pounded items.

3)  next in goes the blended chilli. fry till done - when the oil reappears in the wok, it is done.

4)  you can now add in the ground coriander and fennel seeds. if the mixture looks a bit thick, you can add in water. (please use middle to low heat)

5)  put in the tamarind peel, some salt and sugar.

6)  in goes the chicken and mix them evenly.

7)  once that is done, the dish is ready to be served!

~ i had to add in some tamarind juice to the mixture because i feel that it lacked the 'kick'.

taste wise, i think normal sambal chicken would taste better, but in the name of experimenting, i prepared this dish. so, that's one recipe yang tak berapa 'jadi' for the Perak book. but then again, who knows, maybe some people like their chicken to be cooked this way, right? oh well...

*(the recipe book did not indicate whether it's tsp or tbs, so i decided to use tsp instead)

** (once again, no indication as to a tbs or a tsp is required, so i made the decision to use tbs instead.)

if you guys do decide to try this, lemme know how it turns out for you, okay?

luckluck!

ayam halia, or

ginger chicken.

i made this quite some time ago. i don't know what happened, but somehow the post for this recipe got tossed aside...maybe because i was too busy serenading my bread posts, kot? haha!

one thing about this dish, you need to eat it immediately because the gravy has cornflour as the thickening agent, and once cooled the dish is not as good...and the gravy will become very, very sticky. we don't like.

here's the recipe for this dish.

ingredients:
(a)
500g chicken
3 tbs oyster sauce
1 tsp cornflour (mixed with ½cup water)
1 tsp freshly ground black pepper
1 stalk spring onions
1 tomato, cut into four (or more if you like)
2 tbs of cooking oil
salt to taste

(b) - to be sliced
3" ginger
3 shallots
3 cloves garlic
3 red chillies

the how to:
1) heat oil in wok and saute (b) till fragrant.

2) add in the chicken and stir. next, add in some water.

3) cook the chicken till tender.

4) you can then add in the cornflour and water mixture along with the oyster sauce, black pepper and salt. allow the gravey to thicken.

5) add in the tomatoes and spring onions. stir to incorporate everything.

6) ready to be served!

let me know how yours turns out okay?

luck luck you guys!


recipe source: 1 hari 1 resipi

ayam masak lemak

cili api.

this is for my wife.

for you, my heart. ripped from my chest. eviscerated i am...eh, silap poem untuk silap entry. okay, wife, as per requested, this is the recipe for ayam masak lemak cili api. i don't know how to translate ayam masak lemak cili api to ingrish, perhaps you can help me, yes? good girl.

okay, you be ready for the recipe now? here it goes...


ingredients:
chicken, of course, hence the title
3 potatoes, cut into 4
1 turmeric leaf or daun kunyit
2 cups thick coconut milk (from ½ a coconut)
salt to taste

(b) items to blend
20 bird chillies, cili api - i used only 10, tu pun dah pedas giler
2" fresh turmeric
2" ginger
2 lemongrass
1 cup water


the how to:
1) in a pot add in everything except for the coconut milk, let it all simmer and come to a boil and also until the chicken and potatoes are cooked.

2) add in the coconut milk and stir constantly till it starts to boil once again - very important.

3) add in salt and taste. if everything's okay, take the pot off the heat.

4) serve with steaming hot rice. yum!

well? what are you waiting for? go and try it!!


recipe source: 1 hari 1 resipi

kari ayam, or

chicken curry.

okay, i am not that big of a fan of curry. mainly because when i was growing up, my late father has to have curry on the table, every daaaay of the week. curry, curry, curry AND more curry. i remember, i once told him that when i get married, i will NOT marry a guy that loves curry...when i told him that, he just smiled at me. i guess maybe he knows...because...my roomate, can have curry, curry, curry AND curry, every day of the week and he will NEVER complain. haha! padan muka aku!! :-p today i'm going to share this recipe, again taken from this book. personally, i think this recipe uses a lot more santan. unlike the kind of curry that my mum cooks, i think this is the mamak version, she uses faaaar less santan in her curries. still, roomate cakap okay, so, i pun okaylah. you ready? here's the recipe for kari ayam.

to make kari ayam, all you need are these ingredients:
(a)
chicken cut into small pieces
½ cup of oil (or less)
3 tbs curry chicken or beef curry powder
1 tsp cumin powder - i didn't have any so i pounded some
1 tbs chilli powder or blended dried chilli or cili boh
2 tbs kerisik (grated, toasted, ground coconut paste - i will provide you with a link on how to make kerisik at the bottom of this post, okay?) 2 cups coconut milk (from ½ coconut)
4 potatoes (cut into 4)
3 tomatoes (cut into 4)
½ cup tamarind juice
salt to taste

(b)- items to saute
6 shallots (thinly sliced)
4 cloves garlic (thinly sliced)
ginger about 2"
curry leaves
cinnamon stick, about 2"
5 cloves
2 star anise
3 cardamom the how to:
1) heat oil in wok and saute (b) till fragrant.

2) add curry powder, cumin powder and chilli powder with the tamarind juice and straight into the wok. stir and let it simmer for a while.

3) then, put in the chicken, potatoes, coconut milk, kerisik and salt. let it simmer the the chicken and potatoes are done.

4) next, in goes the tomatoes and let it simmer for a bit more, once you see some of the oil appear at the surface of the curry, then it's done!

Enjoy!!

wait! here is where you can learn how to make your own kerisik. :-)

luck luck you guys!!

recipe source: 1 hari 1 resipi
special thanks to: choesf, http://happyhomemaker88.com/ for allowing me to link the pictorial on kerisik making. thanks!!

ayam gajus

aiyer...why is it sooo hard for me to find 'the' font for my blog? i keep going from one font to another, trying to decide. fickle, fickle, fickle.

aik! this is no entry about fonts. this is an entry about 'ayam gajus' or 'chicken cashew nuts'. one of my favorites and after testing out this recipe, once again, the author of the book did justice to this recipe. sodaaaap banget!


okay, now for the recipe.

ingredients:
(a)
600g chicken fillet diced (i cut mine in strips)
1 tbs cornflour/cornstarch
1 tsp salt

(b)
100g cashew nuts, fried
3 dried chillies (cut to about 1" strips)
2 big onions, diced (i used the yellow kind)
4 garlic, thinly sliced
2" ginger, thinly sliced
1 green capsicum, cut to strips (i used about half of green and another half of red)
3 tbs oyster sauce
2 tbs tomato suace
1/4 cup water
2 tbs oil

the how to:
1. coat the chicken fillet with cornflour and salt.

2. heat oil in wok and fry the chicken fillet till golden brown, then put aside.

3. fry the dried chillies and set aside.

4. saute ginger, garlic till slightly brown and add in the big onion.

5. next, add in the capsicum, chicken fillet, oyster sauce, tomato sauce and water.

6. once the water has reduced, turn off the stove and stir in the cashew nuts.


that's it. like i told you guys, it's very easy.

luck luck you guys.

recipe source: 1 hari 1 resipi by chef hanieliza