#298: Express " Ayam Percik" : recipe #197

This recipe is of Malaysian origin. I modified it to suit my busy lifestyle :) . Best eaten with "Kampong" rice.

p/s~ we are still amahless

Ingredients:

A- mix together and marinate for at least 20 minutes
1 whole chicken- fat and skin removed, cut into big pieces and rinse.
1 tbsp mustard
1 tsp grated ginger
1 tbsp lemon juice- I used ready-made juice available in most supermarkets.

B- blended together
1 tbsp dried chili paste
1 Spanish onion
2 cloves garlic
1 garlic-sized shrimp paste
1 tsp ready-made tamarind paste

C- other
salt
sugar
rice flour slurry
coconut milk- 1/2 can
oil

Steps:

1. Heat oil in pot, add blended ingredients and stir to combine
2. Add in C , stir frequently, until the sauce is thick and oil starts to separate.
3. Add in the chicken and cook at medium flame uncovered for at least 15 minutes.
4. Remove chicken pieces and grill for about 10 minutes per side, or until well browned, basting them with the remaining gravy.
5. Dish up and serve with warm rice.

#191: Mamak-style fried chicken: recipe #136

Another experiment of mine. It turned out to be delicious. You can use cut chicken pieces or chicken fillets.

Ingredients:
Chicken pieces


marinade:
Turmeric powder
Dried chili paste
salt
vinegar
oyster sauce
kentucky fried chicken original flour

steps:
Marinade chicken for at least 15 minutes before frying.
Fry till chicken is cooked and the outside is crispy.

#178: Buttered grilled chicken: recipe#127

The children were bored with my usual cooking, so yesterday morning I cooked these instead. The flavour of the butter " soak" well into the chicken fillets. We ate ours for lunch at about 1.00 p.m. At about 1.45 I rushed to the STEP center at Muara for the Olympiad meeting. I had a bad news waiting for me. I had been appointed as one of the protocols for the prize presentation ceremony which will be held on Saturday 26th May at the JPCC. That day I am supposed to be having a class with my Bio block 1 and an extra class followed after that. I am very much concerned about my upper sixes as they will be having their AS exam on 29th, 30th May and another paper in June. So I think I will have to go on with my plan, revising with my students, as I am paid to teach and to me attending the "STEP thingy" is my last priority. AS exams will cover 3 papers and A2 cover 2 papers... these 5 papers constitute the A-level exams. Students should "nail" these 2 exams because the A level result will depend not only on their A2 exams but also their AS exams. BTW, here's the recipe

Ingredients:
500g chicken fillets- skin removed

butter paste:
butter - 2 tbsp
paprika- 1 tsp
allspice powder - 1 tsp
white pepper powder- 1 tsp
salt to taste
- stir and mix these till combined

steps:
-Wipe clean the chicken fillets with kitchen tissue
-Arrange the chicken fillets onto a grill pan, put the butter paste onto the chicken fillets. Turn the chicken fillets to the other side, and apply the butter paste.
- Put the grill pan onto the stove and cook the fillets at medium flame with the pan till the fillets are done, making sure both surface of the chicken are browned. When chicken are done, transferred them to a serving plate.
- Add 1/2 cup of water to the grill pan, when the gravy has boiled, add corn-flour slurry to the gravy . Stir to combine. When gravy has thickens, pour on top of the fillets.

#171: Sweet dark chicken fillets : recipe#124

Monday, another "rushed" morning and another recipe pop into my mind. Also yummy with sotong. Here's the recipe.

Ingredients:
Chicken fillets coated with pre-prepared Kentucky flour original - just follow the instructions on box

sauce:
oyster sauce
sweet soya sauce
chicken stock powder

steps:

• deep/shallow fry the chicken fillet
• In another pan, heat oil, put in the oyster sauce, soy sauce, chicken stock powder and a little water. Cook till gravy thickens, then add in the fried chicken fillet. stir to mix and dish up
  

#154 : Baked Cornflakes chicken : recipe #111

Sorry for the lack of updates. I have been very busy lately plus the kids and myself are infected with the flu virus.. . I've made this two weeks ago , another variation from the chicken made by Ihsan, food for thoughts and Wee Ter the cookiemonzters..

Ingredients
chicken pieces- cleaned and skin removed
crushed cornflakes
all purpose flour
egg- beaten
olive oil

marinade:
roasted corainder- blended
pepper
salt
vinegar
nutmeg powder
all spice powder

steps:
- Marinade chicken for at least 1 hour before cooking or overnight in the fridge
- coat the chicken pieces with the flour before dipping them in egg.
- generously spread the cornflakes around the chicken and place them on a baking pan
- sprinkle a bit of olive oil on top of the chicken before baking them at 200 degree celcius until the chicken are done.

#130: Japanese Bean curd with chicken: recipe #91

Yay ! this holiday enable me to do a series of cooking experiments, so you better watch out *grin*. So let's cook!

Ingredients;
2 tubes Japanese bean curd - cut into slices of 1 cm thickness
egg
1/2 cup boneless chicken - chopped
3 cloves garlic-chopped
1 tbsp chopped ginger
2 tbsp Oyster sauce
1 tsp corn flour mix with 1/4 cup water
water
2 bird eye chilies- sliced
spring onion for garnish

step:
1. Dip the curd slices in beaten egg and shallow fry them until the outside of the curd slices are golden brown. keep aside.
2. In a wok, fry the garlic and ginger till fragrant.
3. Add in the chicken and continue cooking till chicken is half cooked.
4. Add in the Oyster sauce and continue cooking for a few minutes before adding the corn flour slurry.
5. Add in the Tauhu and continue cooking at low flame. If the gravy becomes too thick, add in a little water.
6. Lastly add in the chillies , adjust seasoning and dish up