FRIED CHICKEN WITH GINGER

My youngest son loves to eat any kind of fried chicken was his favourites. There is a stall selling kampong chicken weighs a kg or 2 kg or more. I bought a kg chicken to cook this dish.

FRIED CHICKEN WITH GINGER

Ingredients;
1 kg chicken (kampong)
Marinade A
250g ginger
50g garlic ( finely chop )
50 shallots
160 ml water
Marinade B
75 g shaoxing wine
20g salt
15g chicken stock granules
1 tsp sugar
1 tsp pepper
1 egg
80g flour
80g cornflour
some sesame oil
Method;
1.chop chicken into half,clean and wash , drain and put aside.
2.Blend marinade A and wrap it with a cloth and squeeze out the juice.Add in marinade B and mix well with the juice.(except flour and cornflour).
3.Marinate the chicken with the juice and put into the fridge (do in the morning)
4.Both flour mix together,put aside.
5.Heat some oil in wok,when hot,lower to medium.coat the marinade chicken with flour and put into the hot oil to deep fry until golden brown.drain and serve.

A ROSELLE DRINK

 

I bought a kilo of this Roselle fruits are harvested fresh and its produce high contents of  vitamin and anthocyanins .I made into a syrup drinks.

A ROSELLE DRINK

Ingredients; 

1 kg roselle fruit

1 kg sugar.

1 1/2 liter of water

method;

The seed are removed.Use the sepals boiled in water for 8 to 10 min or boil until the water turns red.

Then adding sugar to boil till the sugar is dissolve.Making into a thick syrup drinks. when ccol ,pour into a dried clean bottle,screw the cap .can be kept in the fridge for one or two week.When you want to consume,pour 1/2 of this thick roselle syrup into a glass,add some plain water and ice cube,stir well mixed and add a slice lemon  on to it. ( adjust how sweet you want)

STEAMED GINGER CHICKEN

My daughter will be starting working next monday.yesterday afternoon I accompany  her to buy formal wear. Is hard for her to get trousers and shirt in ladies deparment.finally she bought two  pair slack and a few shirt in men department.This saturday ,first time ,she will drive to k.L ,she have make an appointment with two house owner to look at the room condition before making a decision.

STEAMED GINGER CHICKEN

Ingredients;
1 kg chicken ( cut into pieces)
1tbsp minced garlic
300g young ginger ( minced)
1 stalk spring onion ( chopped)

seasoning;
1 1/2 tbsp oyster sauce
1/2 tsp monosodium glumate
1 3/4 tsp salt
1 tsp sugar
2 tsp sesame oil
3/4 bowl water
1/2 tbsp shaoxing wine

Method;
1.grind young ginger and sueeze out the juice.
2.heat up some oil in pot,fry minced garlic till fragrant.Add seasoning and stirfry evenly.add in grinded ginger and bring to a boil.
3.pour the ginger sauce onto chicken and steam for 15 minutes.
4.sprinkle spring onion on top.serve

APAM COCA COLA

I was looking for a steam cupcake recipes through internet and came across this special recipes using coca cola ,oreo biscuites and i try the recipes.It was simple and the taste was nice.

APAM COCA COLA
soure:citarasawan

Ingredients;
200g plain flour
1/2 tsp baking powder
25g milk powder
50g oreo biscuit crushed ( take out the cream)
2 egg A
2 tsp ovalette
150g castor sugar ( I use 100g)
50g brown sugar
1/4 tsp salt
225ml coca cola drink

Method;

1.In a mixing bowl ,add in egg,castor sugar,brown sugar ,salt beat till well combine,add in 1 tbsp of flour and ovalette using high speed to beat till thick and white in colour.
2.Change the speed low,add in the sifted flour (sift flour,baking powder,milk powder together).
put some flour in to beat and coca cola till all used up and beat till well combined.
3.Add in the crushed oreo biscuit into the batter and use a spatula to mix evenly mixex;
4.Heat a steamer with water,bring to a boil.
5.line mould with papercup,pour the batter full and put to steam using medium heat for 15-20min.

POTATOES NOISETTE

This recipes is from  a local magazine that I have cut out and kept it quite long.I  read through a few time and decided to cook, I can't find the fresh button mushroom So replace the  button mushroom from canned.A kilo of russet potatoes cost $5 to 6.00.At the supermarket went on sales cost cheaper,a kilo $2 to 3.00.I will buy this russet potatoes went on sales.

POTATO NOISETTE

Ingredients;
500g potatoes (russet potatoes)
1 big onion  ,peeled and chop
2 tbsp chopped parsley or more
100g button mushroom ,chopped
2 tbsp butter
1/4 fresh milk
2 tbsp cornflour
1 cup plain flour
salt and pepper powder to taste

Method;
1.Wash and clean the potatoes,put in a pot of water to boil till cooked.Drain and peel the skin.
   mash half the cooked potatoes till smooth,chop the other half of the potatoes coarsely.
2.heat butter over low heat and saute onion until limp,throw in the button mushroom, milk ,bring to simmering point,stir occasinally,season with salt and pepper powder to taste.
3.combine smooth and coarse potatoes,stir in the button mushroom mixture,sprinlke cornflour a little at a time and knead into smooth dough.leave aside for an hour in the fridge.
4.take a tbsp of the potatoes mixture ,shape into a round ball.roll over the flour.( wet hand for easy to shape into ball ).
5.Heat oil for deep frying over high heat,put in the ball,reduce to medium ,stir occasionally until light brown.dish out and drain.serve.

NYONYA CURRY CHICKEN

 

There many different recipes for this simple chicken curry.I  try the nyonya curry chicken from a cookbook borrowed from my sister. This chicken curry taste nice and I reserved a bowl of gravy to goes with plain white bread for dipping.

NYONYA CURRY CHICKEN

Ingredients; A

1/2kg.chicken (chopped into chunk)

1 grated coconut

300g potatoes

3 cups water

40g chilli paste (dried chilli,soaked in hot water till soft and blend into paste)

3 tbsp curry powder ( I used 4 tbspful of curry powder ,baba curry powder brand)

Ingredients; B

2 pcs candlenut

1 stalk lemongrass

1/2 inch fresh turmeric ( can used turmeric powder)

2 slices galangal

1/2 inches younger ginger

8 shallot

2 cloves garlic

1 small pieces belacan ( 1 inch)

seasoning;

1 1/2 tsp sugar

1 1/2 tsp salt.

Method;

1.marinate chicken with 1 tbsp of curry powder and 1 tsp of salt for 15 minutes.

2.squeeze grated coconut  for the first coconut milk.set aside. Add 3 cups of water to remaining grated coconut and squeeze for the second coconut milk.

3.Boil potatoes in a pot of water,remove when they are cooked.peel and cut into half,then deep fry until it exhibits a reddish  colour,set aside. Mix curry powder with 1 1/2 tbsp of second coconut milk.set aside.(premix curry powder)

4.heat up 2tbsp of oil,fry chilli paste over low heat till fairly dry,dish out.

5.heat 4 tbsp of oil,fry ingedients B over low heat till fragrant.add in the premixed curry powder,fried chilli paste and seasoning,fry till fragrant.dish out half of the portion.

6.add in chicken and fry for a while,slowly pour in the second coconut milk for a few times.add in potatoes,switch to low heat and braise the chicken till fully cooked.

7.lastly,add in half of the remaining fried curry paste and add the first coconut milk,bring to a boil,off heat.serve.

 Note; I add a tbsp of red chilli powder to the premix curry powder.

GREEN CHILLI SAMBAL

On 16th june,went to bali with my daughter,sister,my niece and her husband for five day holiday.
Back home,my hubby told me, my computer was not working.sent for service.just got my computer back.If you like sambal belacan or fried sambal dried shrimp,is almost the same,it very delicious to goes with a bowl of rice.When I was looking for other recipes,I chance upon this blog.sarawak enthic cuisine.try for yourself.

GREEN CHILLI SAMBAL

Ingredients;
green chilli padi 250gm
dried anchovies (ikan bilis) 100gm
small shallot 1
garlic 2

Seasoning;
salt and sugar to taste
some cooking oil

Method;
1.split the ikan bilis into two,clean ,wash and drain.
2.pound or Processed using food processor the chillies,dried anchovies,shallot,garlic together.
3.heat some oil ,on medium heat,saute the mixed ingredient until fragrant and dry.
4.season with salt and sugar for taste.( i do not add salt,cos the anchovies is salty enough).