THAI PANDAN WRAPPED CHICKEN

Popular thai dish.chicken wrapped with pandan leaves or screw pines leaves.just some wide pandan leaves,marinated chicken meat for the warpping.blanch the pandan leaves in hot boiling till soft,wipe dry easy ,soft for the wraping.there are many version on this recipes.after deep frying,the chicken is moist,tender infused slight pandan aroma.

THAI PANDAN WRAPPED CHICKEN

Ingredients;
4 chicken drumsticks,deboned ,cut into small pcs.
1 heap tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp sugar
2 tbsp garlic paste
2 tbsp sesame oil
1 tbsp salt
3 tbsp rice wine
1 tbsp pepper
some pandan leaves 30 pcs,blanced in hot water till soft,drain

Method;
put all ingredients in a bowl,add the cube chicken mix throughly,cover and marinate in the fridgre for 6-7 hour..Some pandan leaves blanch in hot boiling water till soft,wipe dry ( choose the wide pandan leaves ).
wrap with pandan leaf and deep fry until cook.take a pandan leaves fold into pocket add tsp  and use your way to wrap ,secure it so when deep fried it won't came out.

STEAMED CHICKEN WITH CHINESE SAUSAGES

Simple steam chicken meat with chinese sausages to serve with rice for lunch or dinner.is a tasty dishes.

STEAMED CHICKEN WITH CHINESE SAUSAGES

Ingredients;
2 whole chicken leg ( cut,slice into pcs)
2 stalk chinese sausages ( boil with water till it slightly expand off heat,slices thinly
1 stalk spring onion  cut smaller section
some ginger shredded thinly

Seasoning
1 tbsp oyster sauce
1 tbsp ginger juice
1 tbsp light soy sauce
1/4 tsp sugar
1/2 tsp sesame oil
1/2 tsp pepper corn
2 tbsp shaoxing wine
1 tbsp cornstarch

Method.
Mix chinese sausages,chicken slices with all the seasoning.adjust the seasoning according to your prefer.
let it stand for 2 hour or chill tin the fridgre.Heat  a steamer,use a chopstick to arrange a pcs of chicken meat ,atlernate with a pcs of chinese sausages,top with shredded and spring onion and put to steam for 20 min or till the meat cook throught

HYDERABADI CHICKEN BIRYANI

I twist the method of cooking rice in an electric rice cooker. Easy way for me, the rice turn out nice.Cooking
the chicken,I add 1/4 cup for more gravy.garam masala was given by a friend  who bought it in nepal.

HYDERABADI CHICKEN BIRYANI
source;flavor of mumbai

Ingredients;
500g basmati rice ,washed and soaked for 15 minutes
500g onion chop
250g tomato chop
200g potatoes,cut to smaller pcs
250g yogurt
4 bay leaves
7-8 cloves
4-5 green cardamon
4 pcs cinnamon stick
12-14 black peppercorn
1 mace ( I do not add)
1 tbsp shah jeera (I use normal cumin)
2 tbsp ginger paste (use 1 tbsp for marinate chicken)
2 tbsp garlic paste ( use 1 tbsp for marinate chicken)
1 tbsp garam masala
1/2 tsp red chilli powder
1/2 tbsp corriander seed powder
3-4 strand mint leaves
2-3 stalk corriander leaves ( I add more)
3 green chillies
1 tsp turmeric powder
4 tbsp cooking oil/ghee
salt for taste

Marinate
chicken 600g
4 tbsp yougurt
2 tbsp ginger and garlic paste
salt to taste
for garnish;some fried crispy shallot,corriander leaves

Method;
1.marinade chicken pcs with salt, turmeric powder,yogurt,ginger paste,garlic paste for an hour,keep aside.
2.Use a big pot,add 1 1/2 litre water with few spices,bay leaf,2 inches cinnamon stick,3 green cardamon,1 mace,4 cloves, 5,black peppercorn,bring to a boil,Use the water for the rice.I use electric rice cooker to cook the rice.water use around 800ml.when the rice is cook,drop a few drop of orange colour water,use chopstick to stir the rice,unevenly,top the rice with crispy fried shallot and coriander leaves
3.fry the shallot till crispy,strain and put aside,chop the corriander leaves,keep aside.(for garnish rice)
4.Put the mint leaves,green chillies,corriander leaves,add little water and put in a blender  to blend into paste.
5.use low heat,add ghee,saute the bay leaves,cumin,rest of cloves,black peppercorn,cinnamon stick,green cardamon for 2 min add chop onion to it,fry them till brown in color.
6.Add ginger and garlic paste,stir fry for a minutes,add in the blend green paste,stir well mixed,add garam masala,corriander seed powder,red chilli powder combint,stir well mix,it is time to add tomatoes,some corriander leaves,saute the tomatoes for 1 more minutes.
7.Add yogurt,combine all let it cook for a min,put potatoes,cook for a minutes finally add the marinade chicken with yogurt ,season with salt and cook till the gravy thicken off heat.serve with rice.

CHICKEN PARSELY

First time tried this recipes chicken parsely with the basmati rice veggies pulao.My family loves it.Never knew that parsely cook with the chicken is really delicious.Recipes from Indian blog ; flavor of my plate.

CHICKEN PARSELY

Ingredients;
800g chicken ,cut to pieces
1 cup yogurt
2 tbsp ginger and garlic paste
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp cumin powder
1/4 tsp corriander powder
1/4 tsp garam masala powder
A handful fresh parsely ,chop
salt to taste
1 tbsp oil
1 tbsp lime juice
For gravy;
1 cup onion,roughly chop
2 tbsp finely chop garlic
1 tbsp ginger,juliennes
whole garam masala ( I used the powder form)
3 tomato,coarsely chop
sugar and salt to taste
2-3 green chillies
cilantro for garnshing
1 tbsp butter

Method;
1.clean and wash chicken pcsthroughly.
2.marinate the chicken with salt,lemonjuice,chilli powder.mix well rest for 10-15 minutes
3.In a bowl mix all ingredients (yogurt,turmeric powder,cumin powder,coriander powder,garam masala powder,fresh chop parsely,oil,ginger-garlic paste) mix well  to a smooth paste.Coat the chicken with the paste and let it rest for a few hour or better till overnite.
4.place a pan on medium heat,add in the oil,whole garam masala stir fry tillnice aromatic from the spices,chop onion,fry them till they are nice brown.
5.Now add the marinated chicken pcs and let it cook for 10-15 minutes in its own juice,as chicken will
release lot of water.
6.when the water dries up,add chop tomato,chop parsely,mix well and cover the lid,let it cook on low heat
until all the tomatoes get mushy,it well take 7-8 minutes.off heat.(can make the gravy by adding a cup of water.

BE SIAH PELALAH /BALINESE SHREDDED CHICKEN

I have cook this on my previous post. I love this balinese shredded chicken dish and goes well with the onion
relish .Recipes from blog;Adventuelicious. You can use the roasted chicken or poached white chicken to make this dish. It delicious to me.Kencur or lesser galangal can use less,it has its own flavor that some people may not like it.

BE SIAP PELALAH / BALINESE SHREDDED CHICKEN

Ingredients;
300g fillet
1 tsp salt
2 clove garlic,mashed
5 tbsp cooking oil
1 tbsp tamarind water
3 tbsp lime water

Bumbus halus; ground spices
15g shallot
6 clove garlic
6 red chilli
4 cm kencur /lesser galangal ( I use 1 cm)
2 m galangal
4 candle nut
3 cm turmeric
2 tsp shrimp paste
11/2 tsp salt
1 tsp sugar

Method;
cooked the chicken,coat the chicken with salt,garlic,set aside for an hour.heat the oven,bake for 30 minute until cooked.leave to cool.shredded  the chicken meat.set aside. Heat oil in skillet,saute the ground spices till fragrant,add the shredded chicken,stir fry till well coated,add the tamarind juice,stir fry till dry and lastly add lime juice,toss well mix.off heat dish onto plate.serve with rice.

BALINESE SAMBAL MATAH is a relish made of raw ingredients like chilli,garlic,shallot finely sliced mixed with shrimp paste (belacan)

Ingredients;
1/2 packed cup shallot ( finely sliced)
1 stalk lemongrass ( bruised and finely sliced)
3 bird eyes chilli ( finely chopped)
1 cloves garlic,finely minced
1 tbsp oil
1/4 tsp salt

Method; finely slice,chop shallot,garlic,chilli,lemongrass put in a mixing bowl.add salt,oil and mix thoroughly.
  serve together with the shredded chicken rice.

STIR FRIED CHICKEN WITH BASIL AND CHILLI

Another version of stir fried chicken with basil and chilli from another thai cookbook. Anyhow similarity of this recipes in any thai cookbook.,is also a tasty and delicious to eat with a bowl of rice.

STIR FRIED CHICKEN WITH BASIL AND CHILLI

Ingredients;
3 big tbsp cooking oil
4 cloves garlic,thinly sliced
2-4 red chillie padi,seeded and finely chopped
450g skinless boneless chicken breast,cut into bitessize pcs.( I used chicken thigh )
3 tbsp fish sauce
1 tsp granulated sugar
2 tsp dark soy sauce
10-12 fresh thai basil leaves
2 fresh red chillies,seeded cut thinly
20 deep fried thai basil leaves to garnish

Method;
1.heat the oil in a wok,add the garlic,chillies and stir fry over medium heat for 1-2 min until the garlic is golden,not burnt otherwise it will taste bitter.
2.Add the chicken bite sizes into the wok,stir fry until the chicken changed colour.
3.Add in the fish sauce,dark soy sauce and sugar continue to stir fry,throw in the basil leaves and stir fry until the chicken is cooked .spoon the cooked chicken meat on to a plat.garnish with the chop chillies and deep fried bail leaves.

THAI BASIL CHICKEN

This quick and easy chicken dish is another thai cuisine.Thai basil,or sometimes known  as holy basil,
has a unique ,pungent flavors.Lot of thai cook book have this recipes. I use the chicken thigh meat for
this recipe,your prefer


THAI BASIL CHICKEN

ingredients;
400g skinless boneless chicken breast portion,cut into bitesize pieces
5 cloves garlic,chop coarsely
5-6 bird eye chilli chop finely
2 tbsp fish sauce
1 tsp dark soy sauce
1/2 tsp sugar
a handful of basil leaves
3tbsp vegetables oil

method;
1.heat the oil in a wok.Add the garlic and chillies and stir fry over a medium heat for 1-2 minutes until the garlic is fragrant and slightly brown.
2.Add in the chicken pieces,toss and stir fry until the chicken changes colour.
3.stir in the fish sauce,soy sauce and sugar.continue to stir fry the mixture for 3-4 minutes or until the chicken is fully cooked.(if  not saltly,add 1 tbsp of fish sauce)
4.stir in the fresh thai basil leaves,stir in a minutes.spoon the mixture on to a plate and serve with rice.

CHILLI CHICKEN

Chilli powder,ginger ,garlic and onion coaresly blend and marinated with chicken drumstick or cut pieces chicken add a wonderful richness to this colourful dish . Today I cook the brown rice that I bought in sekinchan to goes with this chicken dishes.

CHILLI CHICKEN

Ingredients;
1 kg chicken cut to a few pieces
5 shallot
30g ginger
15 clove garlic
2 big tbsp red chilli powder  ( I add a few red chilli padi)
1 tsp turmeric powder
1 tbsp light soy sauce
1 tsp salt
1/2 cup water  ( if necessary )
1 cup cooking oil

Method;
1. wash and cleanse the chicken ,drain and cut to a few pieces.
2.in a mortar and pestle,pound the ginger,shallot and garlic coarsely.
3.put the chicken pcs in a big bowl,add in chilli powder,turmeric powder,pounded ingredients,light soy sauce and salt to taste ,mix well combined and marinade for an hour ,put in the fridge till you
are to cook.
4.heat cooking oil in a wok or saucepan,when the oil is slightly hot,add in the marinated chicken and fry over slow fire for 20-30min or until chicken is cooked.In between cooking time,add in 1/2 cup water and stir fry till gravy is thicken.

REMPAH CHICKEN SOUP

Used the rempah soup curry powder in a packet (babas brand) to cook this chicken soup for tonite dinner.

REMPAH CHICKEN SOUP


Ingredients;
Chicken 300g,cut into medium size size
1big potatoes,peel,cut into big pcs
1 packet rempah soup mix ( babas brand)
2 medium size tomatoes,cut into big wedges
1. liter water
4 tbsp cooking oil
salt to taste

Spices to grind to paste
1 big onion
20g garlic
1 stalk serai

Method;
 1.Heat wok with cooking oil,saute the grounded spices paste until fragrant.
2.Add the rempah soup mix and water,bring to a boil.
3.Add the meat,potatoes simmer for 10 min,then add in the tomatoes and let it cook till the meat and potatoes is cook, Add salt to taste.serve hot.

TAMARIND CHICKEN

On the 17-18th sept ,we joined 2 day -1 nite  tour group to batam island,indonesia included three meal,from johor bahru,pasir gudang ferry terminal to the island took an hour .The tourist guide took us round the island.we have a seafood lunch at the golden prawns restaurant,after lunch nearby the restaurant,there a small stages performance the kuda kumpang and a man eating broken glass,just 20 minutes,free of charges,every one gave some tips  A.few tourist places we visit are just nearby.From
nagoya town to our hotel took an hour to reached the hotel Batam View Beach Resort,hear that is the same chinese boss of golden prawn restaurant..The hotel have a nice,clean beautiful view facing the seaside.next to the hotel is a batam golf club.Further down the opposite side,there is a 5 star hotel facing the sea. Quiet and relaxing place for s short get away holiday.

TAMARIND CHICKEN
source;sbs food

Ingredients;
1 kg.chicken wing( I used chicken thigh)
3 tbsp cornflour starch
2 tbsp oil
1 fresh chilli,sliced
some chop fresh corriander leaves for garnish
pepper,salt and fresh lime juice mix together as a dipping sauce

Marinade
2 tsp salt
1 tbsp sugar
1 tsp pepper
1 tsp chicken stock powder
1 tsp sesame oil
1 tsp oyster sauce

Sauce;
100g tamarind paste soaked in 300 ml,hot water
2 tsp oil
1 tsp annatto seed ( I did not add)
1 clove garlic,finely fined sliced
1/3 cup sugar
1 tsp chicken stock
1 tsp salt
1 tsp pepper
1 tsp oyster sauce
1 tsp oyster sauce
2 tsp cornflour starch dissolved in 2 tbsp water

Method;
wash chicken wing ,dry with tea towel,prick with a fork to allow to penerate.Mix the ingredients and pour onto the chicken,rub all over evenly,refreigerate for 1 hour.

meanwhile prepared the tamarind .soak the tamarind pulp for 1 hour then press to strain through a sieve ( discard the pulp) put aside.

heat 2 tbsp of oil in a large non sticking pan over medium heat.dredge the marinaded the chicken wing with the 3 tbsp cornflour,fry the chicken until they become golden and cooked through.drain on
paper towel to remove excess oil.heat 2 tsp oil in another pan,add in the annatto seed,garlic,fry  until
garlic is golden.pour in the tamarind juice,sugar,chicken stock,salt,pepper,soy sauce,oyster sauce and cornflour,mix well and adjust the seasoning to suit.

Pour sauce over the chicken.serve and arnish with chilli and corriander leaves.If desired dip the chicken lightly into a mix of pepper,salt,lime juice.

BURMESE CHICKEN STEW

This spicy tasting root ,ginger used fresh is an indispensable ingredients in every asian cuisine.the brown skin is usually peeled off before use.The recipes called for lot of ginger and garlic.Out of curiosity I tried this recipes from the blog she simmer .It has strong taste of ginger.

BURMESE CHICKEN STEW

Ingredients;
8 medium bone in,skin on chicken thigh
1 whole head of garlic,pell,clice thinly
2 cup fresh young ginger,julienned
1 medium size yello onion,peeled and cut into slices
1/4 cup light soy sauce
3 tbsp fish sauce or 2 tsp salt
1/4 cup light brown sugar
1/4 cup chinese cooking wine
2 tbsp ground turmeric
1 tsp ground coriander
1 tbsp cornstarch
1/2 tsp black pepper corn ground
1 cup water (if not enough,add bit more)

Method;
1.Set a pan over medium high heat.when the pan is hot,add the chicken thigh,skin side down.leave chicken alone until you get a good sear on the skin sides.
2.In meantime quickly whisk together the remaining ingredients except the ginger and garlic and onion.
3.Once the chicken is browned on the skin side,flip them so that the skin side is now on top.drain off excess fat.
4.scatter the julienned ginger and sliced garlic on top of the chicken and pour the seasoning mixture over the chicken.Reduce the heat to medium and close the lid for 20 minutes.
5.add sliced onion,closed the lid nd let the stew cooked for 20 minutes.serve warm

SALT AND PEPPER CRAB

Tasty and simple delicious seafood using flower crab,first deep fry and stir fried with seasoning.
just bought this freshly caught flower crab .the recipes is from sbs food blog.

SALT & PEPPER CRAB

Ingredients;
2 crab ( I use 400g flower crab)
potato starch for dusting
3 red shallot finely diced
2 garlic cloves,finely diced
3 stalk spring onion,cut into 5 cm
2 red chillies thinly sliced

Salt and seasoning
1 tbsp salt
1 tsp fine white pepper powder
1 tsp sugar
1 tsp ginger powder ( i use fresh ginger,pound finely)
1/2 tsp five spice ( i use chinese five spice powder

To make seasoning; combine all ingredients in a bowl

Method;
remove the upper shell of the crab,pick off the gills,which look like little finger.clean the crab under running water,drain.Place the crab on its stomach and chop the crab in half with a heavy cleaver.
next divide each half into 4 pcs,chopping the legs.heat oil in a wok.Dust the crab pieces with potato
starch,shaking off any excess.deep fry the crab in batches for 3min,turning over one until golden brown.remove from wok,drain on kitchen paper.remove oil . clean the wok,heat 2 tsp oil in a wok,then add shollat,garlic  fry until fragrant.Return crab to the wok with spring onion,chilli.Add seasoning to taste .Dish out and serve.(In this recipes I double the ingredients c'cos I used 400g flower crab) is really a delicious dish.

CHICKEN SIOH

This is a quick and easy recipe of chicken cooked in nyonya style, perfect for lunch or dinner  with rice.

CHICKEN SIOH

Ingredients A
1.2 kg chicken whole leg
170g shallots (chopped)
300ml water

Ingredients; B
170g tamarind paste soaked with 400ml water (use hand to rub the tamarind paste wtih water,soaked for a minutes and discard the seed)

Marinade;
2 tsp salt
1 tsp pepper

seasoning;
3 tbsp coriander powder
1 tbsp salted bean paste
1 1/2 tbsp dark soy sauce
1 tbsp sugar
1 tsp pepper

Method;
1.rinse chicken leg,pat dry,rub all over with the marinade ,marinate for 2 hours in the refrigerator.
2.In a wok,heat up 3 tbsp cooking oil,stir fry shallot till fragrant over low heat.Add the marinated chicken  and stir fry for 10 minutes.
3.add water,bring to a boil over high heat,add in seasoning and tamarind water,bring back to a boil.
4.cover the lid,reduce to medium heat,allow to simmer for around 25 minutes until chicken is cooked and tender.(adjust the saltiness and sugar to your own taste)
5.lastly,stirring constanly until the gravy slightly thick.dish out,serve hot with a bowl of rice.

AYAM KAPITAN

This curry is different from what I normally cook, Is a nyonya version,smell nice and fragrant. My two son give a like. Use your hand to crushed the kaffir lime leaves,to let the fragrant out.

AYAM KAPITAN


 Ingredients A
1.2 kg chicken leg ( cut in pieces)
2 pandan leaves (knotted),2 kaffir lime leaves
200 ml thick coconut milk
500ml water

Marinade
1 tsp turmeric powder
1 tsp salt
1 shallot pounded
1 tbsp cooking oil

Spices paste ;
120g shallot
4 cloves garlic
4 cm ginger
2 cm galangal
4 candlenut
2cm fresh turmeric
1 tsp belacan
5 bird's eye chillies
4 red chillies
20 dried chillies,soaked in hot water till soft
100ml water

Seasoning
1 1/2 tsp salt
1 tbsp sugar

Method;
1.seaon the chicken pieces with marinade,marinate for 1 hour in refridgerator.
2,place all the spice paste ingrdients in a food processor and blend into paste.dish out.
3.In a wok add the blended spices paste,stir fry over low heat until chill oil is separates.Add the marinated chicken,stirring constanly until combined.
4.Add water and bring to a boil,reduce to medium heat,cover and allow to simmer for 25-30 minutes
5.Put in pandan leaves,kaffir lime leaves,coconut milk and seasoning,stir well.cook for another 10 minutes or until chicken meat is tender.dish out and serve with a bowl of rice.

SALTED CHICKEN SHRED

Boiled chicken is a common dish in every chinese family,when comes to any chinese festival,offering to the ancestral or to the god,if you're taoist buddhist.I chanced upon this recipes  blog,she simmers.
I was happy,that is another new way of cooking this boiled chicken and is really delicious to eat with a bowl of rice.Thank You for the recipes.

SALTED CHICKEN SHRED
source;she simmers

Ingredients;
1 whole chicken ,wash clean without any organ inside.heat a big pot of water,bring to a boil wtihout
adding any seasoning,add in the whole chicken ,once the chicken cooked through,remove it from the water,let its cooled first. Tear the chicken into 4-5 part with the bones and skin intact including the fat as well,The fat of the chicken if not enough,I add a bowl of cube pig fat and put into a big dry wok,
using medium heat to stir the meat,shreddeing it with the tip and blunt end of frying ladle as you go until the fat starts to get released the fat from the skin.at this stage,sprinkle 1 tbsp of salt plus 1 tsp of salt,lower the heat down and continue to stir the meat and the bones are separated and turn into shred.
if some bits sticks to the bottom of the wok,scrape them off and stir them into the chicken meat,need an hour to cook this .Pick out and discards any bones with no meat attached to them.serve with a bowl of rice.
Note; use enough pig fat or vegetable oil,is easy to stir and does not stick to the bottom wok every stir you make.Look into the blog,for more details.

simple chicken soup

My mom used to cook this simple chicken soup for the family.Is simple and nice soup.The important ingredients  ,you must have fresh corrinader leaves for garnishing,is goes well with the soup.

SIMPLE CHICKEN SOUP

Ingredients;
1 whole chicken leg,cut into pieces
4-5 dried mushroom,soaked in water till soft,cut into big strip
some fresh corriander leaves,cut finely (root corriander add to the soup to boil)
salt and msg to taste
1litre of water 

Method;
1.Blanch the chicken in hot water.In a big pot add water ,the blanch cut chicken pcs,dried mushroom,
the root of the corriander leaves,bring to a boil,lower heat to simmer till the chicken is cook and the mushroom flavor came out,add seasoning to taste,garnishing with the chopped fresh corriander leaves.

CHICKEN CURRY (INDIAN STYLE)

Nice curry chicken ,long list of herb ,worth the effort to prepared and blend the ingredients together.
I love this curry ,it does not use coconut milk. It cooks in Indian style.from nandoo's kitchen blog.

CHICKEN CURRY ( INDIAN STYLE )

Ingredients;
1/2  kg chicken
3/4 tbsp chilli powder
1/4 tsp turmeric powder
1/2 tbsp corriander powder
1 pcs ginger
6-7 cloves garlic
some pepper corn

Seasoning;
1 medium onion chopped
ginger 1small pcs crushed
garlic 2-3 cloves,crushed
fennel seed 1/2 tsp
mustard seed 1/2 tsp
curry leaves 1 sprig
green chillies 1 slit
medium size tomato 1
chilli powder 1/4 tsp
turmeric powder 1/4 tsp
corriander powder 1/2 tsp
garam masala 1/2 tsp
oil 1/4 cup

corriander leaves ,chop for garnishing

Method;
1.clean the chicken,add turmeric powder,salt,ginger,garlic,chilli powder,corriander,pepper corn into a mixer and grind it to a smooth paste. Mix the chicken with the paste mix well and marinate for 1 hour.
2. In a pan ,heat oil, pan fry the marinated chicken till 70% cook. dish out,put aside.
3.use the same oil,add mustard seed,once it splutter,add curry leaves,green chilli,ginger,garlic,chop onion and saute nicely.
4.then add turmeric powder,chilly powder,corriander and saute well.add chopped tomato,alittle salt and saute till tomato turn mushy.
5.once oil come out,add garam masala,fennel seed and saute till aromatic,add the pan fry chicken,mix well.reduce the flame to low,cooked for 10 min.turn off heat,garnish with corriander leaves

DOUBLE COOKED CHICKEN

Chilli,garlic,soy sauce, with a splash of chinese cooking wine ,make this a marvelous simple style dish.

DOUBLE COOKED CHICKEN

Ingredients;
2 chicken whole leg,wash clean rub with some salt (approx.600g)
3-4 pip garlic (peeled,chopped)
6 green,red chilli padi (chopped)

Seasoning;
1 tbsp light soy sauce
1-2 tbsp chinese cooking wine

Method;

1.bring steamer to a rapid boil,place a chicken whole leg in to steam for 20 minutes till cooked. remove,soak it in a cold bath to stop the cooking process.Drain well. chop and cut into small pieces.
2.heat wok with one tbsp oil,saute garlic and cilli padi.next,add in chicken of no.1,stir fry till well combined.
3.Add in soy .fry well for half a minutes,then add in the chinese cooking wine.stir fry a while.dish up.

CRUNCHY CHICKEN

Pieces of chicken marinated in soy sauce,oyster sauce,rice flour,cornflour,egg and curry powder. Is a crunchy and delicious dish.

CRUNCHY CHICKEN

Ingredients A
2 chicken whole leg (approx.600g)
chopped into small pieces

Marinade
1 tsp light soy sauce
1 tsp oyster sauce
1 tsp curry leaves
1 egg
2 tbsp cornflour
2 tbsp rice flour

Ingredients;B
1 tbsp minced garlic
60g shallot ( peeled,chopped)
50g dried shrimp ( soaked,chopped)
3 chilli padi chopped
5 sprigs curry leaves (use only the leaves)

Seasoning;
1/2 tbsp  light soy sauce
1 tbsp oyster sauce
1 tbsp curry powder
1/2 tbsp white sugar
1/2 dark soy sauce

Method;
1.coat chicken pieces with marinade.leave ti for two hours
2.heat wok with 400ml oil,deep fry no.1 till exterior has turned golden. remove,drain off excess oil.
3.in a clean wok,heat two spoons of oil to saute dried shrimps,shallots,garlic,cihilli padi till aromatic.next,add in curry leaves,mix well
4. Add in seasoning, fry well.next add in no.2.stir fry till combined,dish up.

TURMERIC FRIED CHICKEN

This dish is a deep fried,is just as mouthwatering. Marinating the chicken deepens on your personal liking,but the longer you marinate it,the better it will taste.


TURMERIC FRIED CHICKEN

Ingredients;
1/2 chicken (cut into pieces)
2 onion shredded
1 bunch of curry leaves
1 tsp cumin powder
6 red chillies (blend to paste) ( I mix some chillies padi)

Marinate ingredients;
1/2 tbsp turmeric poeder
1 tsp salt

seasoning
2 tbsp lime juice
1 1/2 light soy sauce

Method;
1.Mix chicken and marinade ingredients well together in a bowl,set aside to marinate for at least 20 minutes.
2.heat oil in pot,put in marinated chicken and turn to low heat to deep fry until cooked thoroughly,dish out,set aside.
3.heat oil in wok,saute shredded onion until fragrant add in blended red chillies paste and cumin poeder to stir fry until fragrant,after that add in curry leaves and deep fried chicken to stir fry quickly,pour in soy sauce to stir fry until well mixed,switch off heat and squeeze in lime juice,stir 
to mix well and dish out to serve.