Chicken Curry With Potatoes

Ingredients:

Cooking oil
500 gm curry paste (curry powder mix with a little water)
1 litre coconut milk
1 kg potatoes - quartered
3 kg chicken - cleaned and cut into pieces

500 gm small onions - minced
300 gm garlic - minced
300 gm fresh ginger - minced
20 gm cinnamon stick
20 gm star anise
20 gm cardamon
10 gm cloves


Directions:

Heat oil in a wok, stir in the small onions, garlic and ginger until fragrant.

Add in the cinnamon stick, star anise, cardamon and cloves and cook for 2 minutes. Add in the curry paste, coconut milk and potatoes. Stir for a while.

Add in the chicken pieces and stir slowly. Add in salt to taste. Keep stirring slowly , lower the heat and let it cook slowly. Serve.


Source: Purple Chef Recipe Collection

Devil Chicken

Ingredients:

1 1/2 kg chicken - discard skin and cut into 15 pieces
1 tsp salt
3 tbsp vegetable oil
4 tbsp chili paste
3 medium size fresh chilies
15o gm shallots
10 gm garlic
25 gm candlenuts
5 stalks lemon grass
2.5 cm galangal
1tbsp mustard seeds
1 onion - cut into 6 portion
500 gm potatoes - quartered
2 cups water
salt to taste


Directions:

Marinate chicken with the blended ingredients. (chili paste, fresh chilies, shallots, garlic, candlenuts, lemon grass and galangal, grind together)

Heat oil in a wok, fry mustard seeds and add in chicken. Fry all ingredients until fragrant and well blended. Add in water, potatoes, onion and salt to taste.

When potatoes and chicken are cooked, remove and serve.


Serves 6


Source: Healthy Culinary Journey of Malaysia

Black Pepper Chicken Wings

Ingredients:

10-12 chicken wings
2 tsp black peppercorns
cloves garlic - sliced
3 cm ginger - skinned and sliced
4 tbsp soft brown sugar
2 tbsp lime juice
2 tsp salt


Directions:

Rinse chicken wings and pat day with paper towels. Trim off wing tips. Cut each wing at the joint.

Coarsely crush peppercorns in a mortar and pestle. Add garlic and ginger and pound until fine. Marinate chicken wings with this mixture, together with brown sugar, lime juice and salt.

Place wings in a clean plastic bag, secure bag and place in the fridge for 3 to 4 hours or overnight.

Lightly oil a shallow baking tray with 1-2 tsp oil. Lay chicken wings on it, in a single layer, without including too much marinade. Lightly drizzle some oil, about 2 tsp, over the wings.

Grill over high heat 190degrees C, for 5 to 6 minutes each side, or until cooked through and golden brown.

Serve hot.


Serves 5-8


Source: Internet

Turmeric Chicken

Ingredients:

4 big chicken pieces
2 stalks lemon grass
20 white peppercorns
2 pieces thumb-sized dried turmeric
3 fresh red chilies
1/2 tsp salt
1 small rice bowl cooking oil


Directions:

Pound lemon grass, peppercorns, chilies and turmeric finely.

Clean chicken, wash, drain and marinate with the pounded ingredients and salt for one hour.

Heat pan, add one small rice bowl of cooking oil. When oil is hot, put in the chicken pieces. Stir well.

Reduce heat to low. cover pan. Stir once in a while until chicken pieces are cooked.

dish out and serve.


Source : Internet

Easy Beef Rendang

Ingredients:

1 cup grated coconut
3 mediums onion - chopped
4 cm fresh ginger - sliced
6 cloves garlic - sliced
4 stalks lemon grass - trimmed - sliced
1 tbsp dried chili flakes
2-3 tbsp water
1 kg beef - trimmed, cut into 3 cm cubes
400 ml coconut milk
2 cups water - extra
2 tsp salt
2 tsp sugar
4 kaffir lime leaves - torn
1 tbsp lemon juice
steamed riced to serve
extra kaffir lime leaves - sliced red chili to garnish


Directions:

Place coconut in pan; cook, stirring, over a low fire, until golden brown. Cool for 5 minutes. Set aside.

Process onions, ginger, garlic, lemon grass, chili flakes and water in an electric blender to form a paste.

Combine beef, spice paste, coconut milk, extra water, salt and sugar in a large pan. Bring to the boil; than simmer, uncovered, stirring occasionally, for about 2 hours, or until most of the liquid has evaporated.

Add reserved coconut, lime leaves and lemon juice. Cook, stirring constantly, over a low fire for a further 20 minutes.

Serve with steamed rice; garnish with extra kaffir lime leaves and sliced red chili.


Serves 4-5


Source: Internet

Fried Salted Fish and Beansprouts

Ingredients:

600 gm beansprouts - wash and drained
75 gm salted fish flesh - cleaned and cut into thin slices
1 fresh red chili - cut int fine slices
a few stalks Chinese chives - cut into 5 cm lengths
1 tbsp oyster sauce
monosodium glutamate - optional
3 pips garlic - minced


Directions:

Fry salt fish and dish out.

Heat pan, add 7 tbsp oil. When oil is hot, add garlic, stir till transparent.

Add beansprouts, salt fish, oyster sauce, chilies, pinch of seasoning and pepper to taste.

Stir well and add Chinese chives and a little water.

Stir till beansprouts are just cooked. Dish out and serve.


Source: Internet

Stir-Fried Pandan Chicken

Ingredients:

6 chicken thighs - skinned
4 pandan leaves
3 coriander roots - washed and chopped
5 cloves garlic - crushed
1/2 tsp white pepper
2 tbsp chopped palm sugar (Gula Melaka or Thai palm sugar)
tbsp Thai sweet chili sauce
1 tbsp fish sauce
1 tbsp coconut milk
w tsp Worcestershire Sauce
1/4 tsp salt or to taste
3 tbsp oil


Directions:

Debone chicken thighs and cut meat into small chunks. Snip pandan leaves into 4 cm lengths and crush them lightly wit your hands.

Pound coriander roots and garlic to a paste with a pestle and mortar, then add all remaining ingredients except oil ad stir until sugar dissolves. (Alternately, blend everything in a mini-chopper until smooth.)

Mix paste with chicken and pandan leaves and let marinate, covered and refrigerated, for at least 4 hours.

Let chicken return to room temperature before cooking it. Heat oil in wok over high heat. When it begins to smoke, add chicken and stir-fry vigorously until cooked through and lightly browned. 4 - 5 minutes.

Serves hot with white rice.


Serves 2-4

Source: Internet

Braised Chicken Feet With Mushrooms

Ingredients:

20 chicken feets - claws cut off and chopped in half
cooking oil for deep-frying
2 shallots - peeled ad sliced
3 cloves garlic - peeled and minced
2 petals star anise
1 heaped tsp Sichuan peppercorns
6 dried Chinese mushrooms - soaked to soften

Seasoning:
1 tsp ground white pepper
1 tbsp light soy sauce
1 tsp dark soy sauce

Sauce:
375 ml fresh chicken stock
1tsp dark soy sauce
1 tsp light soy sauce
1 tsp salt
1 tsp sugar
1/2 tsp ground white pepper


Directions:

Marinate chicken feet with combined seasoning ingredients for at least one hour.

Heat wok with oil for deep-frying until hot. Put in chicken feet and cover wok to prevent oil from splattering. Deep-frying chicken feet for about 5 minutes or until golden brown. Drain and soak in cold water for 30 minutes. Drain.

Leave 2 tbsp of oil in wok and lightly brown shallots and garlic. Add star anise and Sichuan peppercorns and return chicken feet to wok. Toss briefly for 2 minutes.

Transfer mixture into an electronic crock pot and add combined sauce ingredients. Cook on high heat for one hour. Add mushrooms and continue to slow cook, stirring occasionally, for another hour or until chicken feet are tender and sauce thickens.

Serves hot.


Serves 4

Source: Internet