Showing posts with label Chicken). Show all posts
Showing posts with label Chicken). Show all posts
Friday, August 29, 2008
Ayam Bumbu Rujak (Mixed Spicy Chicken)
Two words : Delicious and Spicy...
Ingredients:
* 3½ lb. young chicken, cut into frying pieces
* ¼ cup sliced shallots
* 3 cloves garlic, sliced
* 2 tsp. crushed dried red hot chili
* 5 candlenut, crushed
* 1/8 tsp. turmeric
* 1 tsp. salt
* 1 tsp. sugar
* 2 cups coconut milk
* 1 Tbs. Vegetable oil
* 1 thick slice ginger
* 1 stalk lemon grass
Instructions:
1. Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.
2. Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.
3. Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.
4. It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.
Makes 4-6 servings.
Content source:
http://www.melroseflowers.com
Wednesday, August 27, 2008
Ayam Goreng Kalasan (Kalasan Fried Chicken)
The taste of Kalasan Fried Chicken is simply hard to explain...
It's salty but sweet with unique aroma...
It's one of my favorites...
Especially when served with hot chili sauce combined with sweet ketchup...
Ingredients :
- 4 pcs Big Red Chili (omit the seeds)
- 100 cc of coconut water
- 1 pc Tomato (Cut into 4 pcs)
- 2 pcs Shallots (1 pc cut into 2 pcs)
- 3 pcs of Salam leaves or bay leaves as a substitute
- 1 pc of Galangal (bruised)
- 1 pc of Brown Sugar
- 1 chicken (cut into smaller pieces)
Directions :
1. Simmer chicken with coconut water, salt and all the ingredients until the water has almost
evaporated and the chicken is tender.
2. Drain and allow to cool.
3. Set aside the red chili, tomato and red onion from the chicken to make the chili sauce.
4. Deep-fried chicken in hot oil until golden brown but do not fried it too crunchy.
5. The chicken is ready to be served with the chili sauce
Tuesday, August 26, 2008
Ayam Panggang Bumbu Kuning (Yellow Spice Grilled Chicken)
Ingredients:
* 1 whole chicken, cut up into 2-4 pieces
* 500 cc thick coconut milk
* 1 stalk lemongrass, bruised
* 3 kaffir lime leaves
* 2 cloves
* 2 cardamom, bruised
* 1 Tbs. tamarind juice
* 3 Tbs. vegetable oil
Spice Paste Ingredients:
* 3 cloves garlic
* 8 small shallots
* 5 candlenuts, dryly fried
* 3 tsp. coriander seeds
* 1 tsp. pepper
* ¼ tsp. aniseeds
* ½ tsp. cumin seeds
* ½ tsp. nutmeg
* ¼ Tbs. galangal
* 2 tsp. ginger
* 2 tsp. ground turmeric
* 1 Tbs. salt
Instructions:
* Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
* Add the chicken pieces and stir well until the chicken is half done.
* Pour in the coconut milk and tamarind juice.
* Cook it until the chicken is almost done and the sauce is thickened, remove.
* On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
* Ready to serve.
* Makes 3-4 servings.
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