For illustration purpose only.

Ingredients

1 kg chicken, chopped into bite-sized pieces

2 onions, quartered

3 potatoes cut into wedges

2 tomatoes, quartered

1 small can tomato paste

150ml water

4cm piece cinnamon sticks

4 cloves

1 star anise

3–4 tbsp oil

Ground spices (A):

10 shallots

4 cloves garlic

12 red chilies, seeded

3cm ginger

2 tbsp coriander powder

1 tsp cumin powder

Seasoning (B):

1 tsp salt or to taste

1 tbsp sugar or to taste

Method
Heat oil until hot, sauté ground spices (A) until fragrant. Add in cinnamon stick, cloves and star anise. Fry for 1–2 minutes.

Add onions, tomato paste and potatoes. Stir-fry well. Mix in water and tomatoes. Cook until mixture starts to boil. Reduce heat and simmer until chicken is tender and gravy turns thick.

Add seasoning to taste and serve this mildly spiced curry dish with bread slices or with plain rice.

Ingredients

500g mutton with bones, cut into small pieces

5–6 tbsp cooking oil

5 shallots, sliced thinly

1 tomato, coarsely chopped

(A) – (combined)
4 ½ tbsp coriander powder
1 tsp cumin powder
1 ½ tsp freshly ground black pepper
1 tsp pepper
1 tsp salt or to taste
1 green chili, seeded and sliced

(B)
4 cloves
4 cardamoms, keep whole
5cm cinnamon stick
1 onion, halved and sliced

Ground ingredients (C)
2 cm ginger
4 cloves garlic
1 tbsp poppy seeds powder (ground kas-kas)
2–3 dried chilies, soaked
2 liters water

Garnishing
Chopped spring onion and coriander..

Method
1. Marinate mutton with 2 tablespoons combined ingredients (A) and leave aside for 3-4 hours.

2. Heat oil in a pan and fry shallots until golden brown and crispy.

3. Remove shallot crisps and set aside.

4. With the remaining oil fry ingredients (B) until fragrant.

5. Add remaining ingredients (A) and (C) and continue to fry for 1–2 minutes.

6. Stir in marinated mutton and fry until fragrant.

7. Add chopped tomato and pour in water.

8. Bring to boil then reduce heat and simmer until meat is tender.

9. Dish out and serve with a garnishing of shallot crisps and a sprinkling of chopped spring onion and coriander.

]]> http://spicymalaysian.wordpress.com/2008/07/10/indian-style-mutton-soup/feed/ 0 delonz http://spicymalaysian.wordpress.com/2008/07/10/mutton-soup/ http://spicymalaysian.wordpress.com/2008/07/10/mutton-soup/#comments Thu, 10 Jul 2008 06:51:56 +0000 delonz http://spicymalaysian.wordpress.com/?p=31 ]]>

Ingredients

750g of mutton ribs

2 large onions, chopped

3 cloves garlic, crushed

2 green chilies, sliced

Fresh ginger

2 teaspoons black peppercorns

3 tablespoon mild curry powder or paste

3 Teaspoons coriander seeds

9 cups of water

1 tablespoon of oil

4 Black cardamoms, lightly crushed

5cm stick of cinnamon

2-3 cloves

2.5cm fresh ginger, grated

heaped tbsp white poppy seeds

half cup coconut milk

salt

pepper

dry fried onions

spring onion, chopped

fresh coriander leaves

Method
1. Chop mutton bones and put into large saucepan with onion, garlic, chili, ginger, peppercorns and coriander.

2. Cover with water and bring to a boil.

3. Turn heat down and allow to simmer for 3 hours. Skim off froth as it rises.

4. Strain stock, reserving liquid and meat.when cool, scrape meat from bones and flake into smaller pieces.

5. Heat oil in saucepan and fry cardamom, cinnamon, cloves and ginger for one minute, then add curry paste or powder and fry for 4 minutes.

6. Pour in lightly ground poppy seeds, coconut milk and add reserved stock.

7. Stir well and season with salt and pepper.

8. Add meat and bring to boil for 20 minutes … garnish with fried onions, spring onion and coriander leaves.

]]> http://spicymalaysian.wordpress.com/2008/07/10/mutton-soup/feed/ 0 delonz http://spicymalaysian.wordpress.com/2008/07/06/pineapple-chicken-curry/ http://spicymalaysian.wordpress.com/2008/07/06/pineapple-chicken-curry/#comments Sun, 06 Jul 2008 07:13:21 +0000 delonz http://spicymalaysian.wordpress.com/?p=29 ]]>

Ingredients

5 chicken wings, chopped into bite-sized pieces

1 cup fresh pineapple cubes

1/2 cup pea aubergines or berry brinjals

3–4 kaffir lime leaves, torn

4 tbsp red curry paste

1 cup thick coconut milk

1½ cups thin coconut milk

Seasoning

1 tbsp fish sauce or to taste

1 tbsp sugar or to taste

2–3 tbsp lime juice or to taste

1 tsp chicken stock granules

(A) – Red Curry Paste

30g dried red chillies, soaked

25g thinly sliced lemon grass

1 thick slice galangal

1 tsp sliced kaffir lime (limau purut) skin

1½ tbsp sliced coriander (yin sai) roots

1 tsp coriander powder (ground ketumbar)

25g chopped shallots

25g chopped garlic

1/4 tsp pepper

Method
1. Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.

2. Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1–1½ minutes.

3. Work in 4–5 tablespoons of the red curry paste and continue to fry over low heat for about 5–6 minutes or until fragrant and the oil rises.

4. Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.

5. Put in pineapple cubes and seasoning. Cook for an extra 1–2 minutes.

6. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30–40 seconds.

7. Check the seasoning before serving.

8. The curry should taste sweet, sour and salty with a distinctive fragrance from the   kaffir lime leaves.

Ingredients

450g chicken thighs, cut into bite-size pieces

200g tapioca, skinned and cut into 5cm thick slices

Spice:

2 tbsp fish curry powder (mixed with water into a paste)

1 tbsp meat curry powder (mixed with water into a paste)

2cm piece cinnamon stick

1 star anise

1 stalk lemon grass, smashed

1 stalk curry leaves

Ingredients
300 g diced Chicken Thighs
2 cloves Garlic sliced thinly
1 tbsp Fish Sauce
1 tbsp Vinegar
1 tbsp Soy Sauce
1 tsp sugar
Pandanus Leaves

Method
1. Mix all ingredients together in bowl and let it sit for 30 minutes

2. Wrapping chicken in leaves.

3. Place a toothpick in to hold leaves down.

4. In medium high wok add ½” oil and add chicken in batches.

5. Drain and serve.

Ingredients

1 kg chicken drumsticks and
wings, chopped into bite-sized pcs

3/4 cup water

1/2 cup thick coconut milk

2½–3tbsp Carotino oil

4 kaffir lime leaves, finely shredded

Spices (A):

1 Big onion, halved & shred
thinly

1 tsp fenugreek

1½ tsp cumin seeds

1 tsp mustard seeds

3 sprigs curry leaves

Spices (B):

3 tbsp chilli paste

1/2 tsp turmeric powder

1 tbsp coriander powder

3 cloves garlic, pounded finely
into a paste

2cm piece ginger, pounded
finely into a paste

1 tbsp ground black pepper

Seasoning (C):

1 tsp light soy sauce

1 tbsp oyster sauce

1 tsp sugar or to taste

Seasoning (D):

1 tsp fish sauce

1/2 tsp sugar or to taste

2 limes, squeezed for juice

1/4 tsp dark soy sauce (for colour)

Method
1. Combine chicken drumsticks and wings in a large mixing bowl.

2. Add seasoning (C) and marinate for 15–20 minutes.

3. Heat the Carotino oil in a saucepan and fry (A) until fragrant, then add in (B).

4. Continue to fry for 1–2 minutes until oil separates.

5. Put in chicken and fry well until well-combined.

6. Add in water.

7. Mix well and cook covered for 20 minutes over a medium-low heat.

8. Pour in coconut milk and turn down the flame to medium-low.

9. Put in kaffir lime leaves, cover the pan and simmer until the sauce turns thick and dry.

10. Add (D) to taste.

]]> http://spicymalaysian.wordpress.com/2008/07/05/tasty-spicy-chicken/feed/ 0 delonz http://spicymalaysian.wordpress.com/2008/07/05/malay-fried-chicken/ http://spicymalaysian.wordpress.com/2008/07/05/malay-fried-chicken/#comments Sat, 05 Jul 2008 21:46:30 +0000 delonz http://spicymalaysian.wordpress.com/?p=21 ]]>

For illustration purpose only.

Ingredients

500g of chicken pieces

1/2 tsp lime juice

1 packet (20g) Maggi Malay-style Fried Chicken Mix

Oil for frying

Grated carrot for garnishing

Method
1. Marinate chicken for 15 minutes.

2. Heat the oil in a wok. Fry the chicken until golden brown.

3. Garnish with grated carrot.

4. Serve hot with garlic sauce, chilli sauce or any type of chilli sauce.

For illustration purpose only.

Ingredients

1 kg chicken, chopped into bite-sized pieces

2 onions, quartered

3 potatoes cut into wedges

2 tomatoes, quartered

1 small can tomato paste

150ml water

4cm piece cinnamon sticks

4 cloves

1 star anise

3–4 tbsp oil

Ground spices (A):

10 shallots

4 cloves garlic

12 red chilies, seeded

3cm ginger

2 tbsp coriander powder

1 tsp cumin powder

Seasoning (B):

1 tsp salt or to taste

1 tbsp sugar or to taste

Method
Heat oil until hot, sauté ground spices (A) until fragrant. Add in cinnamon stick, cloves and star anise. Fry for 1–2 minutes.

Add onions, tomato paste and potatoes. Stir-fry well. Mix in water and tomatoes. Cook until mixture starts to boil. Reduce heat and simmer until chicken is tender and gravy turns thick.

Add seasoning to taste and serve this mildly spiced curry dish with bread slices or with plain rice.

For illustration purpose only.

Ingredients For Chicken:

1 chicken (about 1.8 kg)

1 large piece ginger, smashed

3 cloves garlic

1 tbsp salt

1 tbsp sesame oil

1/2 tbsp light soya sauce

Method:

1.  Wash chicken and remove excess fat.  Stuff chicken with salt, smashed ginger and garlic.

2.  Fill a deep pot with water making sure water level is enough to immerse chicken.  Bring to a boil and when boiling put in the chicken and cook over low heat for 25 to 30 minutes till chicken is cooked.

3.  Remove chicken and drain liquid from the body cavity.  Retain chicken stock for making rice and soup.  Scoop out oil for making the chilli sauce.

4.  Add 2 tbsp salt to a big pot of water.  Dip chicken in and let it soak till it has cooled down.  Drain and brush chicken with 1 tbsp sesame oil mixed with 1/2 tbsp light soya sauce.

5.  Cut chicken into bite-sized pieces and serve, garnished with sliced cucumber, tomatoes and coriander leaves.

Ingredients For Chicken Rice:

600gm fragrant rice

700ml chicken stock

5 cloves garlic, minced

8 shallots, minced

1 small piece ginger, smahed

4 pandan leaves, knotted

4 tbsp corn oil

1 tsp salt

Method:

1.  Wash rice, drain in a colander and leave to stand for 10 minutes.

2.  Heat 4 tbsp corn oil over high heat in a wok.  Add minced shallots and garlic, ginger and pandan leaves, and fry till fragrant.

3.  Add rice grains and stir-fry for 3-4 minutes.  Transfer to a rice cooker, add chicken stock and salt.  When rice is cooked, remove ginger and pandan leaves.

Ingredients for Chilli Sauce:

10 fresh red chillies

6 cloves garlic

5 shallots

2.5 cm piece young ginger

Chicken oil

Juice of 10 limes

2 tbsp vinegar

2 tsp salt

2 tsp sugar

Method:

1.  Blend chillies with garlics, shallots and ginger.  Add vinegar, lime juice and chicken oil.  Add salt and sugar to taste.