Finger licking good cooking recipes

Duck and Chestnut Stew

noreply@blogger.com (syin yi) — Mon, 07 May 2007 07:14:00 +0000

400g duck, chopped into fairly big pieces

Seasoning:
1/2 tsp light soy sauce
Dash of pepper
Dash of Chinese five spice powder
Pinch of salt
1/2 tsp dark soy sauce
100g shelled dried chestnuts
12 pieces dried black mushrooms, soaked
12 pieces button mushrooms
2 tbsp oil
1 tsp sesame oil
Cooking wine

Sauce:
I tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/4 tsp pepper
1/2 tsp chicken stock granules
500ml water

Season duck for at least 30 minutes. Boil chestnuts for l0 minutes and drain well. Deep-fry chestnuts for two to three minutes. Drain. Reheat oil and deep-fry duck pieces until golden brown.

Heat claypot with oil and sesame oil and lightly brown ginger and garlic until fragrant. Put in soya bean paste and fry until fragrant. Add cooking wine. Add duck pieces and chestnuts. Toss until they are well coated with ingredients.

Pour in sauce ingredients. Bring to a boil, then lower heat and simmer for one and a half hours. Add both types of mushrooms and simmer for 15-20 minutes or until duck is tender and gravy thickens.

Quail with Indian Spices

noreply@blogger.com (syin yi) — Tue, 24 Apr 2007 22:40:00 +0000

4 quail
1 tsp chopped garlic
1 tsp salt
1tsp finely grated ginger
1tbsp oil
3 tbsp natural yoghurt
3 tsp ground coriander
2 tsp rice flour (*)
1 tsp ground cumin
1 tsp garam masala
½ tsp ground turmeric
½ tsp white pepper
½ tsp chili powder

Split quail down backbone and open out flat. Rinse and clean cavity.
Crush garlic withsalt until very smooth, then mix in remaining ingredients.
Rub mixture well into quail, then cover and marinate at least 1 hour.
Remove from marinade, reserving it.
Preheat grill or broiler and cook, turning and brushing quail at least twice with any remaining marinade.
Cook until quail are brown and crisp.
*Toast rice in dry pan, then grind with mortar and pestle.

Quail eggs with truffle mayo

noreply@blogger.com (syin yi) — Tue, 24 Apr 2007 22:35:00 +0000

5 quail eggs
¼ cup mayonnaise
¼ tbsp truffle oil
¼ cup tobiko (flying fish roe)

Bring water to a boil. Place quail eggs in and boil for 3 minutes. Remove and place in cold water.
Peel shell. Trim ends so they lay flat on serving dish. Cut into halves.
Mix mayo and truffle oil. Place a little truffle mayonnaise on one side of each egg halves. Top mayo with tobiko and arrange on serving platter.

Watercress salad with pickled quail eggs

noreply@blogger.com (syin yi) — Tue, 24 Apr 2007 22:34:00 +0000

2 tbsp pickling liquid from pickled quail eggs
1 tbsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper
¼ cup vegetable oil
2 tbsp olive oil
6 oz organic baby watercress
20 pickled quail eggs, halved, quartered, or sliced

Whisk together pickling liquid, mustard, salt, and pepper in small bowl, then add oils, whisking until emulsified.
Toss watercress with just enough dressing to coat in large bowl and season with salt and pepper. Serve salad with eggs.

Pesto marinated Pittsworth quail, with colcannon and a Rimfire port wine beurre blanc

noreply@blogger.com (syin yi) — Tue, 24 Apr 2007 22:30:00 +0000

1 quail, boned and cut down centre
3 tbsp pesto
100g potato mash
50g Savoy cabbage, cut into large pieces & blanched
20g spring onion sliced
10g French shallots, sliced
4 slices of crisp pancetta
1 tsp julienne of continental parsley
Olive oil
2 small green asparagus spears, blanched
½ red toasted capsicum
3 kalamata olives
1 quail egg, soft boiled, cut in half
Sea salt and freshly ground black pepper

Beurre blanc:
25ml balsamic vinegar
20ml Rimfire port wine
25g sliced shallot
1 sprig of thyme
4 crushed white peppercorns
25ml cream
110g diced, chilled butter
Lemon juice
Salt and pepper

Place quail in bowl with pesto and couple of lugs of olive oil and marinate overnight.

To prepare colcannon: add cabbage, spring onion, shallots, crisp pancetta and parsley to potato mash and fold through. Season with salt and freshly ground pepper and keep warm.

To prepare sauce, place balsamic vinegar, shallots, thyme and crushed peppercorns in saucepan and reduce to a glaze. Add cream and bring to the boil then reduce heat.
Whisk in diced butter until full incorporated, season, mix in port, then keep warm.
Remove quail from marinade and quickly panfry in sauté pan until cooked.

To prepare garnish, cut out a circle of roast capsicum about 4cm in diameter and place on plate. Place olives, then quail egg on top of circle, finish with asparagus spears.
Place dish in warm oven for a minute for garnish to warm through. Place colcannon in, top with quail then spoon beurre blanc around.

Quail's Eggs with Ginseng Dessert

noreply@blogger.com (syin yi) — Tue, 24 Apr 2007 22:27:00 +0000

10g American ginseng
15g dried mushrooms
20g Poria
10 pcs quail’s eggs (cooked, de-shelled)
60g water chestnut powder
Rock sugar according to taste
600ml water

Chop soaked mushrooms and discard tough ends. Place mushrooms, American ginseng, rock sugar, poria and boiling water into a soup pot and steam with small fire for 1 hour.
Add eggs and steam for another 15 minutes. Melt water chestnut powder with some water and add into steamed dessert and stir. Add sugar to taste.

Sautéed Quail Breasts on Pesto Risotto

noreply@blogger.com (syin yi) — Tue, 24 Apr 2007 22:25:00 +0000

12 quail breasts
1½ cups rice
Salt and Pepper
¼ cup olive oil
1 onion, peeled and chopped
6 cups good strong chicken stock
Balsamic vinegar
1 cup of white wine
2 cloves garlic crushed

For Pesto
50g unsalted butter
½ cup chopped basil leaves
60g pine nuts, lightly pan roasted
salt & pepper
100g grated parmesan
3 cloves garlic, crushed
60ml olive oil
some fresh basil leaves for decoration

Bring chicken stock to the boil and reduce on simmer to approx 70%.
Heat olive oil in large saucepan. Add onion, garlic and sauté for 2-3 minutes. Add rice and stir for few minutes. Add white wine. Add stock, one ladle at a time, and simmer over low heat.
Repeat until rice is cooked. Adjust seasoning. Set aside and keep warm.
Place basil, pine nuts, garlic, salt & pepper into food processor. Blend to a paste. Add parmesan and olive oil. Blend again. Stir this into rice.
In a frying pan, melt 50g of butter. Sautee quail breasts, 2 minutes on each side.

Oven Roasted Quail with “Cassatta” Stuffing, Potato Puree, Cipollini & Port-Poached Figs

noreply@blogger.com (syin yi) — Tue, 24 Apr 2007 22:23:00 +0000

4 semi-deboned quails
2 cups hot sausage meat
1 tbsp dried currants
½ cup ricotta cheese
3 potatoes – peeled and diced
1½ tbsp unsalted butter
½ cup heavy cream
1 tsp salt
1 tsp white pepper
16 peeled pearl onions
4 fresh figs
2 cups Port wine

Combine sausage meat with ricotta cheese and dried currants. Stuff quail with this (1 tbsp each). “Fluff” gently. Brush with butter and sprinkle with salt and white pepper. Roast at 350 degrees for about 20 minutes.
Place figs into small sauce pot and add port wine. Simmer about 15 minutes. Remove figs from port and set aside. Continue simmering port until reduced by half. Remove and place into a squeeze bottle.
Place peeled onions on baking sheet. Sprinkle with olive oil and bake at 350 degrees until they begin to caramelized.
Boil potatoes until soft. Separately boil heavy cream and butter. Transfer potatoes and hot cream into food processor and puree until smooth. Season with salt and white pepper to taste.
Spoon tbsp potato puree alongside quail. Lean poached fig against quail and drizzle port around

Chinese roast pork "Siew-York"

noreply@blogger.com (syin yi) — Tue, 24 Apr 2007 22:07:00 +0000

3kg belly pork with skin
130g coarse salt
A pinch of five-spice powder

Preheat the oven to 200ºC.
Score the inner pork belly with a sharp knife.
Rub the meat with 30g of coarse salt and the five-spice powder.
Pierce metal skewers through the upper and lower portion of the pork belly to prevent it from shrinking during roasting.
Rub the remaining coarse salt on the skin of the pork belly.
Roast the pork for 45 minutes to an hour.
Halfway through the roasting time, remove the roast pork from the oven and rub off all the salt from the skin. Prick the skin all over with a stainless steel tenderiser needle.
Return the pork to the oven and roast it on high heat until pork is blackened and skin is crispy. Remove from oven and scrape off the blackened part.
Return to oven and continue roasting till done.

Barbecued Pork "Char Siew"

noreply@blogger.com (syin yi) — Tue, 24 Apr 2007 22:05:00 +0000

1.5kg belly pork (remove skin)

Marinade:
1.2kg sugar
55g preserved soybean paste
55g hoisin sauce
20g fermented bean curd (nam yue)
500ml light soya sauce
250ml dark soya sauce
Red dye (optional)

Method
Preheat the oven to 200ºC.
Mix the marinade ingredients.
Divide pork belly into five strips (about 300g each). Marinate pork belly strips for about 3 hours.
Carefully pierce the marinated pork belly strips vertically with a skewer.
Roast pork belly in the oven for 30 minutes, basting the meat with the marinade every ten minutes.

Pork with Beans

noreply@blogger.com (syin yi) — Tue, 24 Apr 2007 22:04:00 +0000

2 kg pork
1.5 kg small white beans,
soaked overnight
375 ml tomato juice
1 finely chopped onion
125 ml olive oil or corn oil
Salt, pepper and some soup celery

Put beans in sauce pan with fresh water to cover, boil for 10 minutes and then drain. Cook in pressure cooker with some soup celery until about half tender. Remember not to add salt. Drain beans and discard celery.
Heat oil in heavy saucepan and brown meat and onions. Add tomato juice, salt and pepper and simmer over low heat until meat is nearly done. Add beans and simmer gently until meat and beans are tender. If you need more liquid, top it up with more tomato juice. Serve.

Rolled roast pork, stuffed with spinach and mortadella

noreply@blogger.com (syin yi) — Tue, 24 Apr 2007 22:02:00 +0000

800 g boned pork loin, in a slice
150 g frozen spinach
5 slices of Italian mortadella
6 tbsp dried chives
4 tsp dried marjoram
8 tbsp olive oil
300 ml red wine
Salt
Pepper, if liked
Kitchen string
500 ml jelly
4 tbsp white vinegar

Thaw frozen spinach putting them directly in a pan with 2 tbsp olive oil and 2 tbsp water. Let them cook, half-covered, over medium heat until cooking juice is very well reduced. Season to taste with salt and let them cool.

Open slice of pork loin over work surface, sprinkle with 2 tbsp dried chives, season to taste with salt; arrange slices of mortadella and then spinach and marjoram. Roll slice of meat and tie roast with kitchen string at 1" intervals.

Put meat in saucepan with remaining olive oil and chives; brown on all sides and then pour in wine and allow to evaporate a little. After few minutes add some hot water. Keep on cooking over gentle heat, half-covered, stirring sometimes, until meat is tender (it may take an hour-and-a-half). If necessary, add water.

Let the roast cool for a night.

The day after prepare jelly adding 4 tbsp white vinegar. Cut roast into slices ½" thick and arrange them on a deep dish. Pour in warm jelly and let dish refrigerate for almost 2 hours before serving

Greek Pork Pot-Roast

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 23:21:00 +0000

1.5 kg lean boneless pork
2 lemons, salt and pepper
1 onion, finely chopped
3 cloves of garlic, crushed
1 stalk celery; 2 carrots, cleaned & chopped into chunks
250 ml white wine
2 bay leaves
6 whole black peppercorns
3 cloves
125 ml olive oil

Rub meat with lemon juice and season with salt and pepper. Shape into a neat roll and tie with string. Heat olive oil in heavy pan with lid and brown meat. Add onions and garlic and sauté few minutes. Add rest of vegetables, seasonings and wine. Cover and simmer very slowly until tender, topping up with little more wine to prevent scorching. Let cool slightly before removing string and serve.

Malay Mutton soup - "Sup Kambing"

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 23:13:00 +0000

750g of mutton ribs
2 large onions, chopped
3 cloves garlic, crushed
2 green chilies, sliced
1 heaped teaspoon grated lengkuas or
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
2 heaped tbsp white poppy seeds
half cup coconut milk
salt
pepper
dry fried onions
spring onion, chopped
fresh coriander leaves

Chop mutton bones and put into large saucepan with onion, garlic, chili, lengkuas or ginger, peppercorns and coriander. Cover with water and bring to a boil. Turn heat down and allow to simmer for 3 hours. Skim off froth as it rises.
Strain stock, reserving liquid and meat.when cool, scrape meat from bones and flake into smaller pieces.
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. Pour in lightly ground poppyseeds, coconut milk and add reserved stock. Stir well and season with salt and pepper.
Add meat and bring to boil for 20 minutes ... garnish with fried onions, spring onion and coriander leaves.

Creamy Chicken Mushroom Pie

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 23:08:00 +0000

Filling:
2 tablespoons cooking oil
400g chicken fillet, cubed
50g butter
250g button mushrooms, sliced
3 shallots, finely chopped
200ml UHT cream
2 tablespoons Dijon mustard
Salt to taste
Pepper to taste

400g frozen puff pastry
1 egg (for egg wash), beaten

To prepare filling: Heat oil and sear the chicken over high heat until browned. The chicken should not be fully cooked. Remove from pan and set aside.
In the same pan, add butter and cook mushrooms over high heat until golden brown. Remove from pan and set aside with the chicken.
In the same pan, fry the shallots over low heat until translucent. Add cream and bring to boil. Add mustard, chicken and mushrooms and season to taste. Dish into the pie dish.

To assemble & bake: Roll out the thawed puff pastry and place over the top of the pie dish. Brush with egg wash. Bake in a preheated at 180ºC for 15 minutes or until pastry is crisp and golden.

Chicken Maryland

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 23:03:00 +0000

2 pieces chicken thigh (whole leg)

Seasoned flour (mixed together):
3 tbsp flour
Dash of salt and pepper
2 tbsp oil
1 cup water
1 tsp chicken stock granules
Salt to taste
A pinch of sugar
A dash of pepper

Gravy:
1 tbsp butter
1 tbsp flour
3/4 cup diluted evaporated milk
salt and pepper to taste

Corn Fritters:
50g flour
50g self-raising flour
1/4 cup evaporated milk
1 egg yolk
1 tin cream corn (200g)

Dredge chicken thigh in seasoned flour. Heat butter and oil in a large nonstick pan and pan-fry chicken. Cover the pan and fry till chicken is golden brown. Turn over the chicken when one side browns.
Add water to the pan a little at a time, cover pan and allow to simmer until chicken is tender and gravy has thickened. Remove chicken pieces to a serving plate. Leave the pan unwashed.

To make gravy: Heat butter in the unwashed pan. Add the flour and mix it thoroughly to form a "roux" or paste. Add milk, working into the gravy. Add salt and pepper to taste. Pour this sauce over the chicken and serve with deep-fried potato chips, fried tomato halves, fried bananas, boiled baby carrots and corn fritters.

To make corn fritters: Sift the two flours together. Mix egg yolk with milk. Add in sifted flour. Beat till batter is smooth. Add in cream corn. Heat oil and drop tablespoon of corn batter to fry till golden brown.

Braised Chicken with Baby Potatoes

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 23:01:00 +0000

600g chicken, chopped into bite-sized pieces
6 smallish dried Chinese mushrooms, soaked to soften
12 baby potatoes, boiled until tender then skinned
50g canned bamboo shoots, sliced
1 tbsp oil
1 tbsp sesame oil
1/2 Tbsp Shao Hsing Hua Tiau cooking wine (optional)
700ml water

(A)
2 star anise
5 cloves
2cm cinnamon stick
6cm ginger, sliced
1½ tbsp preserved bean paste (tau cu)

Thickening
1 tsp corn flour mixed with 1 tbsp water

Sauce (combined)
2 tbsp oyster sauce
2 tbsp light soya sauce
1/2 tsp thick soya sauce
1/4 tsp pepper
1 tbsp chicken stock granules
1 tsp sugar
1/4 tsp salt or to taste

Marinate chicken with light soya sauce and pepper and leave aside for 30 minutes.
Heat oil and sesame oil and stir-fry ginger, garlic, bean paste, cloves, star anise and cinnamon stick until fragrant.
Add in chicken and mushrooms and toss until chicken change colour.
Sprinkle in cooking wine (optional) and stir-fry briskly until well mixed. Pour in combined sauce ingredients and cook for 10–20 seconds. Add in water and bring to the boil. Cover and cook over low heat for 20–25 minutes.
Add in bamboo shoots and baby potatoes. Thicken with corn flour mixture and transfer to a serving dish. Serve the potato balls with chilli sauce.

Yakitori Chicken Skewers

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 22:56:00 +0000

900g boneless chicken, cubed

Marinade:
70ml Japanese soy sauce
3 tbsp sake
3 tbsp mirin
2 tbsp sugar
2 tbsp honey
1 tbsp finely pounded garlic
1 tbsp finely grated fresh ginger

Mix sake and soy sauce together. Add mirin, sugar, grated ginger, garlic and honey. Mix well and bring to a low simmering boil for 10-15 minutes. Set aside to cool.
Put chicken pieces into the marinade, turning them so that they are coated all over. Leave them to stand in the marinade for at least an hour or preferably overnight in the refrigerator.
Skewer the marinated chicken cubes with the bamboo skewers and grill or roast in a preheated oven at 200°C for 10-15 minutes. Turn the skewers over and roast for a further six to seven minutes, basting them occasionally with the marinade.
When done, serve the chicken skewers immediately with a sprinkling of toasted sesame seeds.

Thai Chicken Salad

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 22:52:00 +0000

150g chicken fillet

(A)
1/2 tsp chicken stock
A dash of pepper

(B)
A dash of lime juice
A dash of fish sauce

Dressing
3 tbsp lime juice
5 cili padi, sliced
1 tbsp fish sauce
1 tbsp sugar to taste
1/4 tsp sesame oil
4 shallots, sliced thinly
A handful of mint and coriander leaves
1 tbsp toasted sesame seeds
1 tbsp toasted & coarsely chopped groundnuts

Lightly marinate chicken in (A) for 10 minutes. Bring just enough water to a boil in a small saucepan and add the chicken fillet. Simmer, stirring often, until just cooked (about 3–4 minutes). Do not overcook or the meat will become tough.
Remove, tear the fillet into shreds and season with (B). Set aside.
Mix shallots, mint and coriander leaves, lime juice, fish sauce, sugar and sesame oil in a mixing bowl. Add in the prepared chicken and toss well to combine (the salad should be hot, sour and salty.) You can adjust the taste accordingly. Dish out on to a serving platter and add a sprinkling of sesame seeds and groundnuts. (You can also serve this dish together with the Fish Cake Patties.)

Kerabu Chicken

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 22:48:00 +0000

1/4 chicken
50ml water
6 shallots, slice thinly
2 stalks young lemongrass, sliced thinly
1 medium-sized torch ginger bud, sliced thinly
1 sprig polygonum (daun kesum), sliced thinly
1 cabbage leaf, sliced thinly
5 bird’s eye chillies, sliced
10 limes, halved and squeezed for juice
1cm gula melaka
1 tablespoon budu
1/2cm belacan (optional)
Salt to taste

Boil the chicken in a small pot until it is cooked. Set aside to cool, then shred the meat.
Mix all the sliced items in a deep bowl. Add in the limejuice, gula melaka, budu and salt. Add the shredded chicken and mix thoroughly. Serve immediately.

Honey And Crushed Coriander Chicken

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 22:47:00 +0000

6 to 8 medium-sized chicken drumsticks
1 rounded tbsp coriander seeds
1/2 tsp black peppercorns
2 tsp finely-grated ginger
1 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp honey
1 tbsp peanut or other vegetable oil
2 tsp salt

Rinse chicken drumsticks and trim off any excess bits of skin or fat. Pat dry with absorbent paper towels.
Lightly toast the coriander seeds and peppercorns by placing them in a small frying pan over medium heat.
After three to four minutes they will smell fragrant and the coriander will look lightly browned. Immediately take pan off the heat. Roughly crush the coriander and peppercorns in a mortar and pestle. Remove.
Combine the grated ginger, soy sauces, honey, oil and salt in a small bowl. Add the crushed spices. Rub over chicken drumsticks, cover and set aside, refrigerated, for an hour or two.
Place chicken pieces under a preheated grill or roast in a 190 ºC oven for 20 to 25 minutes (depending on the size and thickness of the drumsticks), turning chicken over halfway through the cooking time to help them brown evenly.

Ayam Panggang in Dry Sauce

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 22:38:00 +0000

2 chicken thighs

(A) grind together and extract juice:
6 shallots
3 cloves garlic
2 cm ginger

(B) mix:
2 tbsp chilli boh
1 tbsp ground ketumbar powder
1/2 tsp kunyit powder
1/2 tsp jintan manis powder
1/2 tsp jintan putih powder

(C) blend together:
1 1/2 cm galangal (lengkuas)
2 stalks serai (lemon grass)
2 buah keras

(D):
4 tbsp plain yoghurt
2 tbsp assam jawa juice
Banana leaves

Wash and dry the chicken thighs well then score the meat lightly with a knife. Use the juice of (A) to marinate the chicken pieces for 1/2 hour. Keep the pulp of (A).
Heat a wok with 3 tbsp cooking oil. Saute the pulp of (A). Add in (C) and stir well till aromatic. Mix in (B) then (D). Fry till a layer of oil rises to the top. Add in the marinated chicken drumsticks and stir-fry quickly.
Prepare a tray lined with tin-foil. Place banana leaves over the foil. Put the chicken pieces together with the sauce on it. Cover with banana leaves and place a piece of tin foil over. Grill at 220°C for 20 minutes. Turn over the chicken pieces after 10 minutes. Serve with onion rings and tomato wedges.

Malay Fried Chicken

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 22:19:00 +0000

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

Marinate chicken for 15 minutes. Heat the oil in a wok. Fry the chicken until golden brown. Garnish with grated carrot. Serve hot with Maggi garlic sauce, chilli sauce or Thai chilli sauce.

"Keruptut Chicken"

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 22:16:00 +0000

This is typical Kelantanese rendang.

Ingredients
1-1.5 kg chicken, cut into fairly big pieces
2-3 tbsp roasted grated coconut, pounded finely for kerisik
2½ cups coconut milk (add adequate amount of water to one grated coconut and squeeze for the required amount of coconut milk)
10 dried chillies, soaked and seeded
8-10 shallots, coarsely chopped
2 tbsp oil

Spice ingredients (A):
1 thumb-size ginger
3cm fresh turmeric root
3cm galangal
2 tbsp chilli boh
2 tbsp coriander powder (ketumbar)
1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1 tsp ground black pepper

Spice ingredients (B):
4 buah pelaga, split and use the seeds only
4 cloves
3cm cinnamon stick (kayu manis)
2 stalks lemon grass, smashed lightly
2 pieces dried tamarind skin (asam keping)
2 tbsp oil

Seasoning:
1/2 tsp salt or to taste
1 tsp sugar or to taste
1 tsp chicken stock granules

Heat 2 tbsp of oil in wok. Fry shallots and dried chillies until fragrant. Remove and put into a food processor.
Add the spice ingredients (a) and process until mixture turns fine. Use 2 tbsp of this mixture to marinate the chicken, for 30-40 minutes.
Put coconut milk, remaining ground ingredients and ingredients (b) in a deep saucepot. Add the marinated chicken and bring to a low simmer.
Cook for 30-35 minutes or until gravy is semi-dry. Stir in kerisik and add seasoning. Continue to cook for 6-7 minutes or until chicken is tender.

Chicken in Pandan Leaves

noreply@blogger.com (syin yi) — Fri, 20 Apr 2007 22:14:00 +0000

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

Mix all ingredients together in bowl and let it sit for 30 minutes
Wrapping chicken in leaves. Place a toothpick in to hold leaves down.
In medium high wok add ½" oil and add chicken in batches.
Drain and serve.