Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Thursday, July 24, 2014

Honey Sprite Chicken Wings

Honey Sprite Chicken WIngs

Ingredients :
6 pcs chicken wings
Some chopped coriander leaves

Marinade : 
Honey Sprite Chicken Wings
Marinade for about 30 minutes.
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp soy sauce
2 tbsp custard powder
2 tbsp tapioca flour
1 egg

200 ml sprite
3 tbsp honey
1/2 tsp salt
1 tbsp rose wine
1 tbsp plum sauce

Rinse chicken wings and drain well.
Season with the marinade for 30 minutes.
Deep fry into hot oil, until golden brown and cooked.

Remove and drain well, keep a side.
Cook the sauce mixture with some chopped corainder leaves until half thicken.
Add in chicken wings,stirring constantly at high heat until well combine and thicken.
Dish up and sprinkle some fresh chopped coriander leaves and serve with hot steaming rice.

Honey Sprite Chicken Wings

Finger lickin' good :)

Wednesday, May 7, 2014

Vietnamese Fried Chicken Wing

Vietnamese Fried Chicken Wings

This is a sweet and spicy chicken wings.If you want less spicy, reduce the amount of bird's eye chillies ( cili padi).
Recipe source : My Favourite Chicken Wings Book
6 nos chicken wings
10 bird's eye chillies / cili padi (chopped)
1 sprig curry leaf
Vietnamese Fried Chicken Wings
1 lemongrass (chopped)
2 pcs garlic (chopped)

1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp sugar
1 egg
3 tbsp tapioca flour / corn flour

1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tbsp fish sauce
1 tbsp bottled curry powder
1 tbsp chilli sauce
1 tbsp sugar
80 ml water

Marinade the chicken wings for about 1/2 hour.
Deep fry the marinated chicken wings into hot oil until golden brown, remove and drain.
Leave about 2 tbsp hot oil in the wok.
Saute chopped bird's eye chillies, garlic, curry leaves and lemongrass till fragrant.
Add in seasoning and bring to a boil.
Add in fried chicken wings, stirring constantly at high heat until well combined and the sauce has thickened.
Dish up and serve.

Vietnamese Fried Chicken Wings

Marinade chicken wings for about 30 minutes.
Vietnamese Fried Chicken Wings

I used this bird's eye chilli / cili padi, that's fiery hot.

Monday, October 14, 2013

Japanese Chicken Curry

Japanese Curry Chicken

Another simple and delicious meal. My girls gave 2 thumbs up for this dish...hehehe!! 

I used store bought curry roux. There are 3 types, mild, hot(spicy) and very hot(spicy). I chose  the hot(spicy) , and it tastes just right , not too spicy.
I served this dish with soft boiled egg....yummm...

Here's the recipe from justonecookbook , which I made a slight changes.

1 lb boneless chicken thigh
Japanese Curry Chicken
Freshly ground black pepper

2 carrots ( cut into rolling wedges )
2 onion  (cut into wedges)
1-2 potatoes ( cut into chunk bites)
1/2 tbsp ginger ( grated)
2 cloves garlic  ( grated or chopped)
1 litre water
1 apple ( peel and grated)
1 tbsp honey
2 tsp salt ( I omit this)
200 gm store bought Japanese curry roux ( I used 100 gm only)
1/12 tbsp soy sauce
1 tbsp ketchup

Rinse the chicken and pat dry with paper towel. Discard extra fat and cut it into bite size pieces.
Season the chicken with salt and black pepper.
Peel and cut the carrot in rolling wedges, and cut the onion in wedges.
Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
Grate the ginger and crush the garlic.
Saute the onions in a large pot until they become translucent.
Add ginger and garlic.Cook till fragrant.
Add in chicken and cook until the chicken changes color.
Add carrot and mix.
Add water and bring to boil.
Peeled the apple and grated it into the curry.
Add in honey and simmer uncover for about 20 minutes.
Add in potatoes and cook for about 5 minutes, until the potatoes are tender.
Add in the curry roux and stir, let the roux dissolve.
Lastly add in soy sauce and tomato ketchup.
Serve with hot steamed rice.

Japanese Curry Chicken

I am submitting this post to Asian Food Fest Japan Month hosted by Alan of Travelling Foodies

Friday, October 11, 2013

Chicken Teriyaki

Japan Chicken Teriyaki
Chicken Teriyaki with poached egg and cherry tomato.

Normaly, when eating out at Japanese restaurant, I'll order this dish , it's my favourite. I like the char on the skin, so fragrance and the sauce. The sauce are heavenly delicious, and I always do hope they serves more sauce...:p...
This month is a Japan Month for Asian Food Fest, hosted by Alan of Travellingfoodies ,and I'm thinking why not make some chicken teriyaki ?! And also in the post, Alan provide some Japanese food links, and I choose the easiest one...from norecipe blog . It is easy and yet so delicious!! I serve this teriyaki chicken with poached egg and some cherry tomatoes.

Here's  the recipe from norecipe

Japan Chicken Teriyaki
1 chicken leg with skin on and deboned (about 12 ounces)
1 tsp grated ginger
1/4 salt
2 tsp vegetable oil

1 tbsp sake

For the sauce :
1 tbsp mirin
1 tbsp sake
1 tbsp soy sauce
1 tbsp honey

Rub the ginger and salt into the chicken and let it sit for at least 30 minutes
After it's marinated, use paper towels to dry the chicken as best as you can, removing any excess ginger pulp.
Heat oil in a heavy bottom frying pan over medium heat.
Place the chicken skin side down in the pan and fry until golden brown on one side.
Flip the chicken, the add 1 tbsp sake and quickly cover the pan with a lid for about 5 minutes.
Prepare the teriyaki sauce, stir to combine.
Remove the lid and drain any remaining liquid and oil. Use paper towel to soak up any excess oil.
Turn up the heat to high, then add the teriyaki sauce.
Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
Slice and pour the remaining teriyaki sauce over the chicken

Japan Chicken Teriyaki

I'm submitting this post to Asian Food Fest Japan Month hosted by Alan of Travelling Foodies .

Friday, March 22, 2013

Curry Chicken

I seldom cook curry chicken from scratch, always used ready made curry paste....haha...!!!
Just mix with chicken and cook, easy!

But, that day I saw Annie made roti jala with curry chicken,looks so good, so, I thought I'll give it a try, make from scratch..
And ,'s the curry chicken! I give 2 thumbs up for this delish !!!! 

And I won't use the ready made curry paste anymore.!!!

Here's the recipe from Annie , I change a bit, I used dried chili instead of chilli paste and because I love the aroma from lemongrass, so I used 2 lemongrass and blend it together with chilli, shallots and garlic.
Thanks Annie for this great recipe :P

1 whole Chicken (Est. 1 - 1.2kg), cut into big pieces( I used 4 whole leg)
4 Potatoes, cut into big chunks
150ml Coconut Milk
500ml Water, or more if you want
5 to 6 tbsp Curry Powder
2 tbsp Chilli Paste( I used 10-12 pcs dried chillies)
10 to 15 leaf of Curry Leaves
5 bulbs Shallots
5 cloves Garlic
1 stalk Lemongrass, bruised ( I used 2 stalks)
2 to 3 tbsp Cooking Oil
1 tbsp Salt, or more to taste
1 tbsp Sugar, or more to taste

Boil the dried chilli until soft.
Grind the softened died chilli, shallot ,lemongrass and garlic into paste. 
In a large wok, or pot, heat up oil, fry chilli paste until fragrant add in curry leaves and curry powder, fry till fragrant.
Add in chicken pieces, sear the chicken pieces, like for 5 mins or so.
Add in water, bring to boil. Once boiled, add in potatoes, mix well, cover up and let it simmer for about 10mins under low heat.
Season with salt and sugar. Add in coconut milk and let it boil. Once boiled, taste. If the taste is right, then heat off, leave it there for 10mins before you dish up and serve. 



Monday, March 18, 2013

Ayam Masak Merah / Malay Red Cooked Chicken

Ayam masak merah  a delicious dish from Johore. The spicyness of this ayam masak merah just nice/right, even my youngest daughter, who can't take spicy dish also  love it !
Prepared this dish 2 weeks ago, but  now only I post it up....haiz....lazy lazy bugs please go away!!!
The recipe from Wendy .

4 whole chicken leg
1tsp salt
1/2 tsp turmeric powder
Dash of pepper

3 shallot
2 cloves garlic
1 cm ginger
2red chillies

2 inches cinnamon
3 cloves( bunga cengkih)
3 cardamoms ( buah pelaga )
1 red onion, sliced

1/2 cup tomato ketchup
1/2 cup coconut milk
1/2 cup water
1/3 tsp salt
1 tbsp sugar
1 cup canned green peas

Method :
Marinate chicken with salt. turmeric powder and pepper at least 30 minutes.
Mill shallots, ginger, garlic and chilli.
Heat up wok and put in 1/2cup of oil.
Pan fry chicken pieces until the skin turns golden. Dish up.It's ok if the chicken is not cooked thoroughly and oozes some blood.
Pour away some oil, leaving behind about 2-3 tbsp of oil.
Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion.
Continue to saute until the onion looks translucent and wilts.
Put in the rest ingredients , except peas.
Return chicken into the wok and cook until the gravy reduces to prefered amount.
Put in peas and let it cook for a while.
Dish up and serve.

I'm submitting this dish to Malaysian Food Fest Johor Month hosted by Annie of Annielicious Food.


Friday, October 12, 2012

Terengganu Braised Chicken/ Kay Hong.

 This braised chicken is quite similar to nyonya dish Chicken Pongteh, except , in chicken pongteh, we used mushrooms and potatoes. In this braised chicken we used boiled eggs, which it gives a huge difference taste from chicken pongteh, and it's really tasty.....We enjoy it very much :)

Recipe source : Phong Hong . This recipe is really great, thanks to you Phong Hong :)

2 chicken legs ( cut into bite size)
1 pork belly ( cut into 1 inch thick)
6 hard boiled eggs
15 shallots
3 cloves garlic
2 tbsp preserved bean paste (taucheow)
2 tbsp kayciap ( or ABC sauce/ sweet soya sauce)
2 tbsp dark soy sauce ( I used 1 tbsp only)
Gula Melaka / Palm sugar to taste
700 ml water ( adjust for consistency, use less for thick gravy)

Blend shallots, garlic and taucheow.
Saute the blend paste until fragrant.
Add pork belly and fry about 10 minutes.
Add in kayciap/sweet soy sauce, dark soy sauce, gula melaka , water and hard boiled eggs..
Bring to boil and simmer 30 minutes before adding the chicken.
Simmer until chicken is cooked and tender.

 I am submitting this post to Malaysian Food Fest , Terengganu Month hosted by Lena of frozen wings .

Monday, August 6, 2012

Chicken Tempra

This is one of my favourite nyonya dish. It has a little bit spicy and sourish taste.
I love the gravy, it goes very well with steamed white rice, or you can just sip it from the spoon.

2 chicken thigh & drumstick, cleaned & chopped into pieces.
1 onion ,sliced
3 cloves garlic, finely chopped
1-2 chilli, sliced

1 tbsp dark soy sauce
2 tbsp soy sauce
11/2 tbsp brown sugar
100 ml water , if you like the gravy, you can add more.
3 ml lime juice, from about 2-3 lime

Heat a wok, add in 2 tbsp oil.
Fry onion till fragrant, then add in garlic, fry a while.
Add in sliced chillies, fry a while.
Add in chopped chicken, fry until half cooked.
Then add in the seasoning and water. Let it simmer until the chicken is tender and cooked.

Lastly add in lime juice and turn off the fire.
Dish up and serve.

I'm submitting this post to Malaysian Food Fest , Melaka Month hosted by Cindy of yummylittlecooks

Thursday, October 6, 2011

Chilli Tomato Chicken

This recipe I adapted from one of my very old recipe books.I had this book in hand for about 15 years.Had tried some of the recipes, and quite satisfied with the outcome of the recipes.
For this recipe, I cooked it several time,and still enjoy it.But, this time,I reduced the amount of chillies in this recipe so that my youngest daughter also can enjoy it too.
I post the original amount of chillies needed here .You can adjust it to your liking.

Source : The Amway Cookbook.
3 whole drumstick chicken or 1 whole chicken
3 tbsp tomato paste /puree
1-2 big onion, sliced into wedges
2 tomato, sliced into wedges
150 ml evaporated milk
Salt and sugar to taste
Oil for deep frying

Ground to paste:
200 gm onions
50 gm dried chillies
20 gm galangal
10 red chillies
2 pcs lemon grass
3 pips garlic

Wash and cut chicken into pieces and season with salt.
Heat oil in a wok and deep fry chicken till golden brown. Dish and drain.
Leave 3 tbsp in a wok, fry the ground ingredients till fragrant.
Add in tomato paste and mix well.
Stir in the fried chicken , tomato wedges and sliced onions.
Add in the evaporated milk and simmer for 10 minutes on low heat.
Add salt and sugar to taste.Serve.

Monday, September 26, 2011

Sweet and Sour Chicken

This sweet sour chicken is a very simple dish and it taste really good. This is a perfect dish for children.Although I had added some chili sauce , but it didn't taste spicy at all.My girls loves this ...Yum yum..

2 whole chicken drumstick ,clean , remove bone and cut into pieces.
2 pieces of canned pineapples, sliced
1/2 cucumber , sliced
1 onion, sliced
1 tomato, sliced
Some cornflour/potato flour for coating
Oil for deep frying

1/2 tsp salt
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tbsp shaoxing wine ( optional)
1 egg
few dashes of white pepper

100 ml tomato sauce
1 tbsp chilli sauce
1 tbsp plum sauce
1/2 tbsp sugar
1/2 tsp salt
1 tsp white rice vinegar
100 ml water

Marinade the chicken pieces for about 30 minutes.
Coat the marinated chicken with cornflour/potato flour, and deep fry in hot oil till golden brown.
Dish up and drain.
Leave 1 tbsp oil in wok, saute onion awhile
Add in cucumber, tomatoes and pineapple,stir fry .
Add in sauce and let it boils.
Add in fried chicken and stir fry over high heat until the sauce thicken.
Dish up and serve.

Thursday, September 1, 2011

Rendang Daun Kunyit/Turmeric Leaves Rendang

I got this Rendang Daun Kunyit/Turmeric Leaves Rendang recipe from a friend , about 10 years ago.This rendang is very easy to cook. Just add everything in a pot and cook.It's also not oily, cause we didn't use oil to stir fry the pounded ingredients.Taste delicious too.
The recipe here was not spicy enough ( cooked according to my youngest daughter taste,she can't take too spicy).You can use dried chillies to replace the fresh chillies for spicyness, or add bird chillies(chilli padi).You can add kaffir lime leaves too.
Here's the recipe:

3 chicken thigh  and drumstick , separate the drumstick and thigh, become 6 pieces.
2 -3 pieces tamarind peel
3 cups coconut milk ( semi thickness) 
2 pieces of turmeric leaves,slice thinly
Salt and sugar to taste
1/2 cup of kerisik

For pounded:
140 gm shallots
60 gm garlic
160 gm chilli, I used fresh chilli
4 candlenuts
4 cm of ginger
2 cm of galangal
6 lemongrass
3 cm turmeric
2 pieces of turmeric leaves ( I omitted this,cause I only had 2

Add pounded ingredients,  turmeric leaves and coconut milk in a pot.
Let it boils, then add in chicken.
Cook until the the chicken cooked and the gravy becomes thick.
Add in tamarind peel.
Add in salt and sugar to taste.
Lastly add in kerisik.

How to make kerisik:
Stir fry 1 cup of coconut in a wok until golden brown and fragrant.Pound or grind the fried coconut.

Friday, July 29, 2011

Pineapple Chicken

You can use spare ribs to replace the chicken.If use spare ribs, that'll be Pineapple Spare Ribs......lols.I tried both,and its same , delicious. For the pineapple, try to fine ripe,sweet pineapple,it goes well in this pineapple chicken, and friendly to your tongue too...haha.Some pineapple, when you eat , can cause your tongue uncomfortable.Here's the recipe:

2 chicken whole leg
300 gm pineapple

1/2 tbsp light soy sauce
1/2 tsp salt
1 egg
1 tsp bicarbonate of soda
11/2 tbsp shaoxing wine
1 tbsp water
2 tbsp cornflour

2 tbsp sugar  
3 tbsp tomato sauce
2 tbsp plum sauce
1 tbsp worcestershire sauce
1 tbsp white rice vinegar
150 ml water

Wash and cut the chicken into pieces.
Cut pineapple into pieces.
Mix the chicken with marinade and marinade for 1 hour.
Deep-fry chicken in hot oil until golden brown and cooked.Dish and drain.
Cook the sauce ingredients until thick.
Add in pineapple and chicken, stir-fry until well mixed.
Dish up and serve.

*If worcestershire not available,you may substitute with 2 tsp soy sauce mix with 1 tsp white vinegar.

Monday, July 18, 2011

Sesame Chicken Wings

Sometimes,when we cook refering to a cookbook, we don't have all the needed ingredients.This goes with this fried chicken wings too.The recipe call for reddish cheese, but I don't have, I only have Sichuan Beancurd with Chilli and Sesame oil.So I replaced the reddish cheese with Sichuan Beancurd, and its turn tasty too.Although it says Chilli in Beancurd, but it's not spicy.

From: My Favourite Chicken Wings by famous Cuisine.

5 chicken wings
sesame seed

1 egg
2 pieces of reddish cheese (I used Sichuan Beancurd with Chilli & Sesame oil)
1 tsp of reddish cheese juice
1/4 tsp salt
2 tsp sugar
1/4 tsp pepper
1 tbsp tapioca flour

Rinse chicken wing and drain well.
To make chicken stick: Remove the chicken meat from the bone until to the edges,turn over the chicken meat.
Season with marinade and marinate for 30 minutes.
Sprinkle some sesame seeds onto the wings,and deep fried into hot oil until golden in colour.
Dish out ,drain well and serve.

*As for the chicken stick, the meat will go back to normal shape while marinate, you need to push the meat to the edges and sprinkle some sesame seed and immediately put it into hot oil,then you'll get the boxing type.

Thursday, June 9, 2011

Rendang Ayam Goreng/Fried Chicken Rendang


When I saw this in My Kitchen Snippets,I said "wht ? chicken rendang without coconut milk?"As I know, we cook chicken rendang need lots of ingredients like coconut milk, kerisik(toasted coconut),rempah(spices)......, at the end felt so tiring.So, as promise, I gave it a try.hhmmm...sooo delicious, we do enjoy it even without coconut milk,or kerisik(toasted coconut), rempah(spices)..... You should try this also.If you want it more spicy , can add some bird chillies.Here's the recipe I copied and modefied a bit from My Kitchen Snippets :

2 drumsticks and 3 chicken wings,chopped 
3 stalk lemongrass – smash it
3 kaffir lime leaves
3 tbsp soy sauce
2 tbsp kicap manis/sweet soy sauce
1 1/2 tbsp tamarind pulp + ½ cup water
Sugar and salt to taste

 Marinate for chicken:

1 tsp turmeric powder(I use 2 11/2inch fresh turmeric,grated)
1 tsp salt
½ tsp pepper

Ground into paste:

4 green chili – cut in chunks
1” ginger
4 cloves garlic,peeled
10 shallots,peeled

Clean the chicken. Cut into small pieces. Drain dry and marinate it with turmeric powder, salt, pepper and set it aside for half an hour.
Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. Set it aside
Heat up some oil in a wok over medium heat and shallow fried chicken until cook and golden brown on both sides. Remove and drain the oil on paper towels.
Remove some of oil from the wok and leave about 3 tbsp of oil. Sauté the ground paste, kaffir lime leaves and lemon grass until lightly brown and fragrant. Add in the tamarind juice, soy sauce, kicap manis(dark sweet soy sauce), salt and sugar. Continue to stir until the sauce boiled.
Add in the chicken, toss and turn until it is well coated with the sauce. Check seasonings. Dish out and serve it with rice.


Thursday, May 26, 2011

Fried Chicken In Chilli Sauce

I like to try new dish,and chilli sauce chicken is one of them.Original recipe don't have much gravy.But, I think in this chilli sauce chicken, I cook the sauce not thick enough, so there's gravy.Anyway, this chilli sauce chicken taste yummy too.Here's the recipe...

2 chicken whole legs,  deboned and cut into pieces
3 cups oil for deep-frying
1 onion (I use 5 shallots)

1 tsp salt
1 tsp sesame oil
few dash of pepper
1 tbsp cornflour

3 tbsp chilli sauce
1 tbsp tomato sauce
1 tsp sugar
2 tbsp water

Mix chicken with marinade and marinade for 30 minutes.
Deep fry in hot oil until golden brown.Dish and drain.
Heat up 1 tbsp oil and saute onion(shallots) until fragrant.
Add in sauce and bring to boil until thick.
Add in fried chicken and mix well.
Dish up and serve.


Monday, May 23, 2011

Honey Glazed Chicken With Ginger

Another honey chicken recipe.This dish taste, a little bit sourish (vinegar)and sweet (honey),not much gravy.In  this dish, I love the ginger, I ate it all.Here's the recipe:

2 chicken whole legs, cut into pieces
1 tbsp light soy sauce
1 tbsp cornflour
50 gm young ginger,sliced

1/2tsp salt
2tbsp sugar
4tbsp white vinegar

3 tbsp honey
1 tbsp light soy sauce
2tbsp marinated ginger juice
2 tbsp water  

Mix the young ginger with marinade and season for 1 hour.
Mix chicken with light soy sauce and corn flour.
Deep-fry the chicken in hot oil until cooked and golden brown.Dish and drain.
Pour sauce into a pan, add in drain ginger pickles and cook at low heat until thick.
Add in fried chicken, mix well and dish up.Serve.


Saturday, May 14, 2011

Honey Chicken Wing

I finally can access to my internet line .Since Tuesday night, I cannot acces to my internet.My main internet port having a problem, after several attempt by the TM technician, I finally got it back....huh....Ok, let's pass that out.Let's see today menu......Honey Chicken Wings.
5 chicken wings
1 tbsp white sesame seed..toasted

1 egg
1/2 tsp salt
1/2 tsp pepper
2 tbsp potato flour/ corn flour

2 tbsp honey
1 tbsp plum sauce
1 tbsp black vinegar
1 tbsp sugar
1/2 tsp salt
100 ml water/ chicken broth

Rinse chicken wings and drain well.
Season with the marinade for 30 minutes.
Deep fry into hot oil, until golden brown and cooked.Dish out.
Cook sauce mixture into hot oil until thicken.
Add in chicken wings,stirring constantly at high heat until well combine.
Dish up and sprinkle some toasted white sesame seed.

Wednesday, May 4, 2011

Chicken Pong Teh

Today, I want to share Chicken Pong Teh(Ayam Pong Teh) recipe.This is one of our favourite nyonya dish.My mom used to add pork meat into this dish.But, we like it this way, without the pork meat.The kids loves the gravy mix with white rice.Here's the recipe:

2 whole chicken legs,cut into pieces.
5-6 mushrooms
200 gm potatoes,peeled and cut into pieces
2 tbsp oil
4 shallots, chopped
3 cloves garlic, chopped
1-2 tbsp chopped ginger
2 tbsp soy bean paste (tauchu)
1 tbsp dark soy sauce
11/2 tbsp gula melaka/palm sugar/coconut sugar
* if using granulated sugar, I suggest use 1/2 tbsp,
but anyway, it's different ppl different taste bud.
200 ml water

Soak the mushroom in water for about 30 minutes or until soft.
Wash and squeeze the water from the mushrooms and cut it into half.
Chopped the whole chicken legs.
Peeled the potatoes and cut into pieces.
Chopped shallots, garlic and ginger.
Heat a wok, pour in 2tbsp oil.
Stir fry shallot, garlic and ginger till fragrant.
Add in soy bean paste(tauchu) and stir fry a bit.
Add in mushrooms and stir fry,it will become dry a bit.
Add in chicken and stir fry again until half cooked.
Add in potatoes and water, cover to cook, about 5 minutes,keep stirring in between.
Lastly add in gula melaka/palm sugar/coconut sugar. Serve.

Friday, April 29, 2011

Pan Fried Tomyam And Lemongrass Chicken

This is one of my family favourite dish.Taste sourish and little bit hot, due to the tomyam paste.
Here's the recipe:

Ingredients (A):
2 chicken whole legs, deboned and cut into pieces.(but I didn't deboned mine)
2 tbsp butter.

1/4 tsp salt
1 tsp sugar
Dash of sesame oil
Dash of pepper
1 egg, slightly beaten
1 tbsp cornflour
1 tbsp plain flour

Ingredients (B):
1 tbsp chopped lemongrass (finely chopped)
3-4 chilli padi, chopped
3 kaffir lime leaves,chopped finely
1 tbsp tomyam paste.
100 ml water

Mix chicken with marinade and season for 30 minutes.
Melt butter, add in chicken and pan-fry until golden brown.
Add ingredient (B)  and stir-fry until aromatic.
Add in 100 ml water and continue to fry until dry.
Dish up and serve.


Wednesday, April 20, 2011

Fried Chicken With Salted Egg Sauce

2 chicken whole legs, cut into pieces
1 cup oil for deep-frying

1/2 tsp salt
1/2 tsp sesame oil
Dash of pepper
1 tbsp water
1 tbsp cornflour
1 tbsp plain flour

2 salted egg yolks, steamed and smashed
2 sprig curry leaves
4-5 chilli padi, chopped
200 ml evaporated milk

1 tsp sugar
Dash of pepper

Mix chicken with marinade and marinade for 1 hour.
Heat up oil for deep-frying, deep fry the chicken until golden brown and cooked.
Dish and drain.
Leave 1 tbsp oil in wok, sitr fry mashed egg yolks, curry leaves and chilli padi until fragrant.
Add evaporated milk, seasoning and bring to boil.
Add in the fried chicken and stir fry until well mix and the sauce has thickened.

This recipe used 200 ml of evaporated milk, which , you can see into the photo, quite gravy.
 er...but my kids just loves the gravy and the chicken was so tender.
Maybe next time I'll use 100 ml of evaporated milk, for a drier dish.