Fried Chicken in Spicy Coconut Milk Gravy

Chicken In Spicy Coconut Milk.jpg
Ingredients
1 chicken – cut into bite size
(marinade chicken with salt, black pepper and corn flour)

2 stalks lemongrass – bruised
1 inch galangal – bruised
6 chilli padi
2 kaffir leave
2 salam leave
400 ml Ayam Brand coconut milk (coconut milk + 200 ml water)
Juice of 1 lime
1 tbsp gula melaka
1/2 tsp sugar

Blended Ingredients
4 red fresh chilli
5 chilli padi
4 shallots
2 cloves garlic
10 candlenuts
1 inch fresh turmeric
1 inch ginger

Method
1) Deep fry chicken till crisp and golden. Drain and set aside.
2) Heat 3 tbsp oil in a wok and saute blended ingredients until fragrant. Add the lemongrass, galangal, chilli, kaffir and salam leaves. Pour in the coconut milk and simmer over low heat till gravy thickens. Season with lime, gula melaka, sugar  and salt to taste.
3) Add in the fried chicken and stir briskly to well coated with the gravy.
4) Dish out to serving plate and topped with shredded kaffir leaves and slice chilli. Serve hot,

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Char Kueh Kak (Fried Carrot Cake)

Char Kueh Kak.jpg

Ingredients
2 cups radish cake – cut into small cubes (pan fry till light brown on both sides)

5 cloves garlic –minced
20 gm sweet chai por – rinsed and drained
1 tbsp chilli paste
2 large eggs
50 gm beansprouts
50 gm chives– cut into 1 inch lengthwise

Seasoning Sauce

1 tbsp light soy sauce
1 tbsp water
1 ½ tbsp dark soy sauce
1  tbsp fish sauce
½ tbsp Woh Hup Vegetarian sauce (Shitake Mushroom less salt)
1/2 tsp sugar

Method

1) Heat oil in a non stick wok, saute garlic and char por till fragrant, add in eggs and scramble them lightly.
2) Add in the fried radish cake before the eggs set. Toss the ingredients and add in seasoning sauce. Adjust taste to your preference.
3) Add bean sprouts and chives , stir fry to mix until cooked through.
4) Dish out and serve immediately with sambal at the side (optional).

 

Sambal Fried Rice With Golden Salted Egg Powder

Sambal Fried Rice.jpg

Ingredients
2 bowls cold cooked rice
1 large tau kwa – cut into small cubes and deep fry  till golden- drain and set aside
2 – 3 Ikan Kembong – washed, cleaned and deep fry till crispy

Marinade Ingredients
3 large eggs – lightly beaten
Pinch of black pepper
1/2 tsp salt
1/2 tsp Knorr Chicken Powder
1 tsp turmeric powder

3 fresh salted egg yolks – steamed and mashed
3 tbsp Knorr Golden Egg Yolk Powder
1 tbsp butter
1 tsp sesame oil
2 shallots – slice thinly
2 clove garlic – minced
1 tbsp Sambal Belacan
1 sprig Curry Leaves

A mixture of Herb Leaves
Pudina leaves
Daun kesom
Daun Kunyit

Cucumber – sliced
Tomato – sliced

Method
1) In a mixing bowl, add in cold rice and marinade ingredients, mix to combine well, make sure the rice is well coated with the eggs. Set aside for 20 minutes.
2) Heat butter  and sesame oil in a wok till hot, add in mashed salted egg yolk, curry leaves, shallots, garlic and saute till bubbly and fragrant, add in salted egg powder, stir to mix well.
3) Add in the rice, stir fry until the eggs dries up. If desired, add more seasonings and 2 tbsp  Sambal Belacan.  Stir to mix well and add in the chopped spring onion and tau kwa, stir fry for another 2-3 minutes and dish up.
4) Transfer to a serving plate, sprinkle one tbsp of Golden Salted Egg Powder over it and add crispy kembong fish, Mixed herbs vegetables, cucumber, tomato and sambal at the sides.

Ayam Goreng Madu Berempah

Ayam Goreng Madu Berempah.jpg

Ingredients
6 drumsticks and 8 mid joints chicken wings
4 pieces kaffir leave – shredded finely
2 tbsp honey
Salt to taste
1 tsp corn flour
1 egg
Crispy tempura flour – for coating

Blended Ingredients
2 stalks lemongrass
6 shallots
4 cloves garlic
1 inch galangal
1 inch ginger
1 inch turmeric
1 tbsp Chicken Curry Powder
1 tbsp Garam Masala
50 ml water

Method
1) Clean drumstick and wings, cut a few slits on the thicker part of drumstick. Marinade with blended ingredients, egg, honey, corn flour and salt for about 4-6 hours in fridge.
2) Steamed marinated drumsticks and wings over rapidly boiling water or about 20 minutes. Set aside to cool down.
3) Before frying, coat with crispy tempura flour and set aside to 10 minutes. Heat enough oil in a wok over medium high heat and deep fry drumsticks and wings till crispy and golden. (since there is honey, adjust the heat as it will burnt very easily).
4) Drain and serve hot with Sambal Belacan.

Crispy Fried Spiced Drumstick

Crispy Fried Spiced Drumstick.jpg

Crispy Drumstick.jpg
Ingredients
12 drumsticks – washed and pat dry, using a fork to poke the thicker part of meat

200 ml fresh milk
1 tsp salt
1/2 tsp pepper

Marinade Ingredients
2 tbsp minced garlic
1 tbsp red chilli powder
2 tbsp Masala powder
1 tsp turmeric powder
1 tsp salt
1/2 tsp pepper
1 tbsp oil
1 tbsp corn flour
1/2 egg white

Flour Coating Mixture (combined)
100 g self raising flour
1 tsp baking powder
50 g rice flour
1/2 tsp salt
1/2 tsp pepper

150 g bread crumbs

2 eggs – lightly beaten

Method
1) Soaked drumstick with fresh milk, marinade ingredients and refrigerate for about 1  hour or more.
2) Remove drumstick from milk  and place on a steaming plate. Steam over rapidly boiling water for 30 minutes. Remove from steamer and set aside to cool.
3) Just before deep frying, coat drumstick with flour mixture, egg wash and coat with bread crumbs, press lightly and set aside for 10 minutes.
4) Deep fry in hot oil till crispy and golden in colour, drain well and serve hot.

 

Crispy Thai Stuffed Chicken Wings (Kai Sawt Sai Tawt)

Stuffed Chicken Wings.jpg
Stuffed Chicken Wings 1.jpg
Stuffed Chicken Wings 2.jpg
Ingredients
8-10 big chicken wings – mid joints and tip only, washed and pat dry

Seasoning Ingredients
1/2 tsp salt
1 tsp fish sauce
5 pieces coriander roots – pounded
4 shallots – pounded
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp ginger juice
1 tbsp corn flour
1/2 tsp sugar

Fillings Ingredients
250 g prawns
100 g minced chicken meat (using the meat scrape from the wings)
1 tsp white pepper
2 chilli padi – minced
1 tbsp chopped coriander leaves
1/2 egg white
2 tbsp red curry paste
1 tsp corn flour

(flatten each prawn with the side of the cleaver, whack hard once or twice. Minced finely and place in a bowl with the minced chicken meat. Stir vigorously with a pair of chopstick in one direction till sticky. Add in all other filling ingredients and mix thoroughly.

Method
1) To make chicken wing pocket, cut tendon around exposed tip of bones. Scrape out meat from each bone with a knife, twist and remove smaller bones. Cut remaining bigger bone from joint. Marinade with seasoning ingredients  for about 4-6 hours in fridge.
2) Filled chicken wings with prawn mixture till 3/4 full. Steam over rapidly boiling water for 8 – 10 minutes. Remove and set aside to cool.
3) Dredge with crispy tempura flour and set aside for 5-10 minutes, to let flour adhere well to the chicken wings
4) Tap gently to remove excess flour, deep fry wings over medium low heat till crispy and golden brown, drain well on kitchen paper towel.
5) Serve hot with Thai sweet sauce at the side.

Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)

Fried Pandan Leave Chicken.jpg

Pandan Leave Chicken.jpg

Pandan Leave Chicken 1.jpg
Ingredients
5 boneless chicken whole legs/thighs  – cut into bite size
Big Pandan leaves for wrapping

Seasoning Ingredients
3 cloves garlic – pounded
4 shallots – pounded
2 pieces coriander roots – minced
2 stalks lemongrass – pounded finely
1 inch galangal – pounded
1 tsp fish sauce
50 ml coconut cream
1 tbsp oyster sauce
1 tbsp gula melaka
1/2 tbsp corn flour

Method
1) Place seasoning ingredients in a big mixing bowl and add in the chicken meat, stir to mix well and leave inside the fridge for 2-4 hours..
2) Wrap the marinated chicken meat with pandan leaves (like ketupak or dumplings).
Drain wrapped chicken for a few minutes to remove excess marinade. Deep-fry in just smoking oil over high heat till leaves are brown and meat just cooked, 2-3 minutes. Drain. Serve immediately with the sauce on the side.

Fried Crispy Tofu

Fried Crispy Tofu

Fried Crispy Tofu 1.jpg

Ingredients
2-3 blocks soft beancurd – cut into big cubes

Seasoning Ingredients
1/2 tsp salt
1 tsp Knorr Haochi Seasoning powder
1 tbsp corn flour
1/2 egg white
1/2 tsp white pepper

Method
1) Pat dry beancurd and marinade with seasoning powder for 20 minutes.
2) Heat enough oil in a deep saucepan till hot and deep fried marinated beancurd till crisp and golden brown. Drain on kitchen paper towel, arrange on serving plate and served with chilli sauce or tomato ketchup.

Fried Herbs Infused Chicken Wings/Cutlet

Fried Herbs Infused Chicken.jpg

Fried Herbs Infused Chicken Cutlet.jpg

Ingredients
8 chicken wings or
2 pieces chicken breastmeat – flatten and cut into bite size
Crispy tempura flour for coating

8 pieces red date – cut into rings
1 tbsp toasted sesame seed

Seasoning Ingredients
1/2 tsp salt
1 tbsp corn flour
2 tbsp Huji Tonic
1 egg white
2 pieces danggui – pounded coarsely
1 tbsp wolfberries  – pounded
1 tsp ginseng powder
4 red dates – pounded
2 pieces Chuan Xiong – pounded

Method
1) Wash chicken wings or breastmeat, pat dry and marinate with seasoning ingredients. Leave in the fridge overnight or at least 6 hours.
2) Before frying, coat with tempura flour and set aside for 20 minutes. Heat enough oil in a wok and fry over medium heat till golden, drain on kitchen paper towel.
3) Arrange on serving plate, sprinkle with some sesame seeds and topped with cut red date.

Ayam Kampong Goreng Berempah

Ayam Goreng Berempah
Ayam Goreng Berempah 2
Ayam Goreng Berempah 1.jpg
Ayam Goreng Berempah 3.jpg

Ingredients
1 chicken – cut into bite size
A handful of curry leaves
Oil for deep frying
Crispy tempura flour
1 egg

Seasoning sauce
1 tsp salt
1 tsp sugar
1 tsp light soy sauce
1 tsp Kicap Manis

Marinade Ingredients – Pounded/blended
8 shallots
4 cloves garlic
2 stalk lemongrass
4 fresh red chilli
3 red chilli padi
1 inch galangal
1 inch turmeric
1 inch ginger
1 tsp oil
50 ml water

Method
1) Wash chicken and drain dry. Season chicken with sauce and marinade ingredients evenly and put in the fridge for at least 6-8 hours.
2) Just before frying, coat chicken with crispy tempura flour and egg, set aside for 30 minutes.
3) Heat enough oil for deep frying, add in curry leaves and fry chicken in batches till golden and crisp. Drain on kitchen towel. Reheat oil again till hot and fry the chicken again for 3 seconds.
4) Serve hot with sambal belacan or Chilli Sauce.