Lemak Chilli Padi Sotong With Pineapple

Lemak Chilli Padi Sotong 1.jpg

Lemak Chilli Padi Sotong.jpg

Ingredients
800  g medium sotong
1 small honey pineapple – cut into triangle shapes
2 dried assam keping
5 kaffir leaves
1 small turmeric leaf – shredded
2 tbsp tamarind paste (mixed with 3 tbsp water)
200 ml coconut milk (Kara) add 100 ml water to dilute it
500 ml water
1 tbsp sugar
1 tbsp gula melaka
Salt to taste
1 cube Knorr Ikan Billis

Ingredients to be blended or pounded
20 dries chillies – soaked till soft and cut
6 chilli padi
4 red chilli
8 shallots
4 cloves garlics
1 inch galangal
3 stalks lemon grass
4 candlenuts
1 inch toasted belacan
1/2 inch fresh turmeric
11/2 tsp coriander powder
2 tbsp dried shrimp – soaked in water till soak
1 tbsp oil
50 ml water

Method
1) Heat oil and saute blended ingredients till aromatic and oil separates, add pineapples,  assam keping, stir and cook for 3 minutes. Add sugar, gula melaka, continue cooking for 5 minutes, stirring occasionally.
2) Pour in water, stir to mix and bring to a boil. Lower heat and simmer for 8 – 10 minutes. Add kaffir leaves, turmeric leaf,  increase heat and add sotong,  salt to taste and ikan billis cube. Adjust taste to your preference.
Bring to a boil and stir in coconut milk. Cook until it boils.
3)  Served with steamed rice/turmeric rice.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Advertisements

Spicy Tamarind Chicken (Assam Tumis Ayam)

Tamarind Chicken 1.jpg

Tamarind Chicken.jpg

Ingredients
4 chicken leg – washed and cut into bite size
(season with a bit of tumeric powder, salt and corn flour for 20 minutes)
– deep fry till 1/2 cooked and set aside)

Blended Ingredients
15 dried chillies (add more if you more spicy) soaked in hot water for 10 minutes.
5 stalks lemongrass
5 slices galangal
1 inch fresh tumeric
1 bud bunga kantan
5 pieces candlenut
8 shallots
1/2 big onion
1 inch ginger
1 inch toasted belacan
1 tbsp oil
50 ml water

Sauce Ingredients
1 tbsp kicap manis
1 tbsp oyster sauce
1 tbsp light soy sauce
1 cube chicken stock
1 tbsp gula melaka
1/2 tbsp sugar
Salt to taste

2 tbsp tamarind paste (mix with 4 tbsp water)
Kaffir leaves – shredded finely

Method
1) Heat oil in a wok and saute blended ingredients till well cooked and oil separates.
2) Add in tamarind water,  sauce ingredients , chicken and stir to mix well with the rempah. Add 50 ml water and simmer over low heat till  gravy thickens and chicken is cooked through.
3) Season with salt and adjust taste to your preference. Topped with shredded kaffir leaves.
4) Serve hot.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Crispy and Spicy Fish Finger

Fish Finger.jpg

Fish Finger 1.jpg

Ingredients
4 pieces White Fish Fillets – cut into 1/2 inch thick strips, washed, cleaned
Juice of 2 Lemons

300 g fish paste (can be bought from wet market)

Marinade Ingredients
1 tbsp Masala Powder
1 tbsp chilli powder
1/2 tbsp coriander powder
1 tbsp minced garlic
1 tbsp minced shallots
1 tsp minced chilli padi
1 tbsp minced ginger
1 tbsp minced mint leaves
Salt to taste
1 egg – lightly beaten

Flour Coating Mixture (combined)
200 g self raising flour
1 cup Panko breadcrumbs
1/4 tsp each – salt,  pepper and bicarbonate powder
1 tbsp Masala powder

Batter
80  g self raising flour
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper

Oil as required

Method:

1. Mix lemon juice and marinade ingredients  in a bowl.
2. Marinate the fish strips in this for an hour or two in the fridge.
3. Remove the fish from the marinade and keep aside to remove excess marinade.
4. Wrapped fish strips with fish paste and shape to your preference.
5. Just before frying coat the fish fingers with flour coating mixture. Dip into batter mixture and drop into hot oil. Fry over medium heat for 1 minute and reduce heat to moderate and cook until crispy and golden.
6. Remove and drain excess oil.
7. Serve hot with sambal belacan or tomato ketchup or chilli sauce.

Ayam Masak Lemak Merah

Ayam Masak Lemak Merah 3

Ayam Masak Lemak Merah 1.jpg

Ingredients
1 kampong chicken – cut to bite size and season with some turmeric powder, salt and corn flour and set aside for 30 minutes
3 potatoes – cut into small wedges
1 tomato – cut in wedges
2 pandan leaves – knotted
2 pieces kaffir leave

3 pieces kaffir leaves – sliced thinly
3/4 tin tomato puree
2 tbsp oil

Blended Ingredients
3 fresh red chillies
4 small chilli padi
5 shallots
1/2  big red onion
3 cloves garlic
2 stalks lemongrass
1 inch turmeric
3 pieces candlenuts
1 small tomato

Sauce Ingredients
1 tbsp Kicap Manis
Salt to taste
1/2 tbsp sugar
2 tbsp gula melaka
150 ml Ayam brand coconut milk

Method
1) Deep fry marinated chicken till golden, drain and set aside, deep fry potatoes till golden and set aside.
2) Heat 2 tbsp of the fried oil in a wok till hot, add in blended ingredients, pandan leaves and saute till oil separates.
3) Add in tomato puree, tomato, kaffir leave, mix well and add in coconut milk stir to mix well and bring to a simmer over low heat.
4) Add in fried chicken, potatoes, cook till gravy thickens, season with sauce ingredients, taste accordingly and adjust to your preference.
5) Stir to well combined with the chicken and potatoes. Off heat and serve hot with tomato rice.

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,

Spicy And Tangy Sesame Seed Chicken

Spicy Sesame Seed Chicken.jpg

Spicy Sesame Seed Chicken 1.jpg

Ingredients
4-5 whole chicken legs – washed and deboned

Seasoning Ingredients
1/2 tsp salt
1/2 tsp pepper
1 tbsp Woh Hup Pure Sesame Oil
1 tbsp corn flour
1 tbsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt
(Marinade chicken legs with above seasoning sauce and leave in the fridge for at 4-6 hours)

Combine Sauce Ingredients
1 tbsp sugar
1/4 tsp salt
1 tbsp light soy sauce
1 tbsp black vinegar
1 tsp chilli oil
1 tbsp thick soy sauce

Minced Ingredients
3 clove garlic
6-7 slices ginger
2 fresh red chilli and 2 chilli padi

1 stalk spring onion – chopped
1 tbsp sesame toasted sesame seed
1 tbsp Woh Hup Pure Sesame oil

Method
1) Pound 3/4 of the sesame seed into a paste and set aside.
2) Bring 1/2 a saucepan of water to the boil. When the water is about to boil, put in the marinaded chicken legs. When the water begins to boil rapidly, turn off the fire, cover the saucepan tightly and allow chicken legs to steep for 20 minutes until cooked through.
3) Drain chicken from stock and cut into serving size pieces and arrange on a serving plate.
4) Heat 1 tbsp sesame oil in a wok until hot. Turn off the fire and add in minced ingredients. Stir fry for 30 seconds. Stir ground sesame seed paste into combined sauce ingredients and pour into the wok.
5) Mix well and pour sauce over chicken. Sprinkle with remaining sesame seeds and spring onions.

Sotong Masak Merah With Gula Melaka

Sotong Masak Merah.jpg

Ingredients
1 kg medium squids – washed and cut into rings
(season with 1 tsp of corn flour, 1/2 tsp turmeric powder and 1 tsp sugar)

1 tbsp tamarind paste (mixed with 2 tbsp water)

Blended Ingredients
1/2 tomato
1/2 big red onion
4 shallots
3 cloves garlic
15 -20 dried chillies (soaked in hot water till soft)
1 stalk lemongrass
1 inch galangal
1 inch ginger
3 pieces candlenuts
1 tbsp oil
50 ml water

Sauce Ingredients
1/2 tbsp Sweet Sauce (Kicap Manis)
2 tbsp gula melaka
1 tbsp light soy sauce
1 tbsp tomato sauce
1 tsp sugar
Salt to taste

3 pieces kaffir leaves – shredded roughly

Method
1) Bring a pot of water to boil, blanch the sotong for 30 seconds, Drain well and set aside.
2) Heat oil in a wok and saute the blended ingredients and kaffir leaves till fragrant and oil separates, add in tamarind water, sauce ingredients, stir to mix evenly and bring to a boil, lower heat and simmer till gravy thickens.
3) Add in sotong, and stir fry briskly to combine well with the gravy, Taste accordingly and adjust to your preference.
4) Serve hot with Tomato Rice.

***Sambal can be used to cook chicken or prawns.

Ayam Percik (Roasted Laksa Paste Chicken)

Ayam Percik 1.jpg

Ayam Percik.jpg
Ayam Percik 3.jpg

Ingredients
5 pieces chicken legs – remove the bone at the joints
(marinaded with a 1/2 tsp of salt and sugar)

2 tbsp Dancing Chef Laksa Paste
100 ml coconut milk
1 tsp gula melaka
Salt to taste
1 tsp sugar
1 tbsp tamarind paste (mixed with 2 tbsp water)

Pounded/blended Ingredients
1 inch ginger
3 stalks lemongrass
3 pieces candlenuts
1 inch turmeric
1 inch galangal
12 pieces dried chilli – soak in hot water till soft or 21/2 tbsp chilli paste
6 shallots
3 cloves garlic

Method
1) In a deep mixing bowl, add in laksa paste, coconut milk, salt, sugar, gula melaka, tamarind water and blended ingredients, stir to mix well. Add in chicken legs and mix to combine well. Leave for 4-6 hours in the fridge.
2) Cooked marinaded chicken in a wok over medium low heat till 1/2 cook.
3) Transfer  1/2 cook chicken legs in a baking tray lined with aluminium foil and place a piece of banana leaf over it.  Roast in pre heated oven 230 C till charred on both sides. (roast for 30-45 minutes) and in between baste with the leftover gravy.

Pan Grilled Spicy and Tangy Prawns

Grilled Honey Spicy Tangy Prawns.jpg

Ingredients
15 Medium large prawns – cleaned
3 tbsp Tom Yum Paste
1 tbsp honey
3 tbsp corn oil

3 tbsp butter/margerine
1 stalk spring onion – chopped

Method
1) Wash and drain prawns
2) Rub 3 tbsp oil and Tom Yum Paste with honey all over prawns and leave to marinade for at least 30 minutes to 1 hour.
3) Heat 3 tbsp butter in a pan. When butter is smoking, place prawns around the pan and grilled prawns till both sides turn pink. (takes about 5 minutes).
4) Transfer to serving plate and topped with chopped spring onions. Serve hot.

 

Spicy Honey Marmite Prawns

Spicy Honey Marmite Prawns.jpg

Spicy Honey Marmite Prawns 1.jpg

Spicy Honey Marmite Prawns 2.jpg

Ingredients
1/2 kg medium/large prawns – trimmed feelers and deveined
(slit the  back)
Corn flour for dusting

Sauce Ingredients
1 tbsp Marmite yeast extract
50 ml water
4 pieces small rock sugar
1 tsp sugar
1 tbsp honey
1 tsp light soy sauce
1 tsp Thai Spicy Chilli paste

Method
1) Lightly dust prawns with corn flour, deep fry in hot oil till pinkish in colour. Drain and set aside.
2) Heat wok and add in the sauce ingredients, bring to a boil and simmer over low heat till sugar dissolved totally. Add in prawns and stir fry till sauce thickens and almost dried up.
3) Transfer to serving plate and serve hot.