Showing posts with label spicy. Show all posts
Showing posts with label spicy. Show all posts

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 .

Ingredients:
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.


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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.
Ingredients:
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

Method:
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.

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:

Ingredients:
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 pieces..lol)

Method:
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.
Serve.

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


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 :


Ingredients:
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


Method:
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.

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