Pat here is the spicy chicken.
Picture will follow.
SPICY CHICKEN
Ingredients:
2 kg chicken cut into fairly big pieces
1 tsp ginger paste
1 tsp garlic paste
1 tsp tumeric powder
2 tsp coriander powder
1 tsp fennel powder
2 tbs chillie powder (more or less to your liking )
6 tbs curd
2 tsp lime juice
mix well with the chicken and marinate for 2 hours
5 big onions chopped finely
4 big tomatoes chopped finely
1 tsp garlic paste
1 tsp ginger paste
4 fresh red chillies slit and cut across
2 sprig of curry leaves
2 tsp coarse pepper powder.
4 tbs oil, salt , coriander leaves
Method:
Put a wok on fire.pour the oil, add the chopped onions and fry till brown.
Add the ginger and garlic paste and fry well.
Add the chopped tomatoes and fry till its nicely mashed.
Add the chicken and salt and cook on a slow fire.
When the chicken is cooked, remove from the fire.
In a small saucepan pour little oil, fry the red chillies, curry leaves and the &am p;am p;nb sp;
Pepper powder for a few minutes.Pour this on the chicken and cook
Few minutes. Garnish with coriander leaves.
Spicy Chicken
Edited by serial123 - 16 years agoHere's the recipe for Chicken Rendang (My favorite!)
1 chicken cut into 16 pcs
Thick coconut milk from 1 coconut
3 stalks serai (lemon grass)- smashed
salt to taste
Kerisek from 1/2 coconut (coconut grated, roasted until brown and ground to a fine paste)
Grind together to make paste:
20 dried chillies
1/2 inch gallangal (lengkuas)
1 inch ginger
10 shallots
Method
Heat wok. Put in chicken, coconut milk, serai, all the ground ingredients, salt and mix well. Cook on medium fire till chicken is well cooked. Add kerisek and mix well. Cook in slow fire until gravy blends well and oil rises. Remove and serve with ghee rice, white rice or even bread.
Try this Malaysian Dish.
CHAR KWAY TEOW
Ingredients:
500 grms kway teow
2 tsp chopped garlic
3 tbs cooking oil
6 to 7 prawns cleaned with tail intact
A handful of beansprouts
4 sprigs of chives, cut into 2 inch length ( I did not have this that day)
1 egg
seasoning:
1 tbl dark soya sauce for colour
1 tbs light soya sauce (more if you need more salty)
11/2 tbs chillie paste ( more or less to your taste)
A little water
Pepper to taste
Method:
Heat a kadai with 3 tbs oil . Fry the garlic till a bit brown.
This gives the C.K.T the good aroma.
Add prawns and fry till cooked.
Push the fried prawns to a side and add in the kway teow.
Stir fry the kway teow, add in the seasonings, add little
Water to mix. Stir fry nicely.
Spread all the ingredients around the kadai and create a
Empty space, add a little more oil. Break the egg into it.
Cover the egg with all the ingredients. After a second, stir
Fry evenly. Add the beansprouts and the chives.
Do not over cook. Dish out.
Note :All the cooking should be done on high flame.
You can add scalded and cleaned cockles.
Or even sliced and fried sausages. ( we do not eat them)
This the recipe for the chillie paste they give in resturants, when you buy Char Kway Teow.
Picture will follow
CHILLIE PASTE
Ingredients:
100 grms fresh red chillies
25 grms dried chillies,soaked and drained
50 grms shallots, sliced thinly
25 grms shrimp cube ( it has salt in it )
25 grms sugar
25 grms tamarind paste (mixed with2 tbs water )
35 ml oil
Method:
Blend the fresh and dried chillies till smooth.
Add 1 tsp oil if the mixture is dry.
Heat oil in a deep wok. Keep the fire low.
Crumble the shrimp cube and gently stir fry for 2 minutes.
Add the sliced shallots. Turn the fire to a medium.
Keep stirring so that the onion would not burn.
When the onions are brown, add the blended chillie paste.
Stir all the time to prevent the mixture from sticking.
After about 10 minutes, the oil will start to serperate.
Add little salt,sugar,and the tamarind water little by little.
Taste for salt ,sugar and tamarind.
Stir and allow the paste to bubble.
Once it starts to bubble, switch off the fire.
Allow to cool
Note: You can see the dollop of chillie paste on my Char Kway Teow plate.
Chicken In Soya sauce
CHICKEN IN SOYA SAUCE
Ingredients:
1 kg chicken cut into small pieces
1 tsp ginger paste
1 tsp garlic paste A
tsp tumeric powder
tsp chillie powder
little salt.
2 big onions sliced
50 grms ginger cut into thin strips
50 grms garlic cut into thin strips
6 green chillies slit into 4 with stem on. B
2 tbs thick soya sauce
little thin soya sauce
1 tbs lime juice
oil , and water about 2 cups
Garnishing:
Chopped coriander leaves
Thinly sliced red chillie
Method:
Marinate chicken with ingredients with in A over night in a air tight container.
Heat oil and fry the chicken half cooked.
In a wok add little oil , add the onions, ginger,garlic, and green chillies and fry till the onions are limp.
Then add the water, soya sauce, and the chicken and stir nicely.
Taste for salt and add the light soya sauce.
Let the chicken cook and absorb the sauce.
Lastly add the lime juice and dish out.Decorate with chopped coriander, and cut chillies. This is a dry dish
Edited by Kavitha Ravi - 17 years agoHere Rhodes your fish curry.
FISH CURRY
300 grms of fish slices (or any small fish )
3 tender ladies fingers, cut both ends and saut in a little oil.
1 big onion chopped
4 shallots slice into 2
4 pips of garlic slice into 2
3 green chillies slit and cut across
1 ripe tomato chopped
1 lime sized ball of tamarind, (more if you like the curry sour ) soak in 3 cups of water. Squeeze out the juice.
cup thick coconut milk ( optional )
2 sprig curry leaves.
2 heaped tbs fish curry powder + 1 tsp chillie powder
tsp fenugreek seeds
tsp mustard seeds
coriander leaves for garnishing
3 tbs of oil or more.
salt to taste
Method:
First apply little tumeric powder and salt to the slices. Keep aside.
Mix the curry powders with little water to form paste.
Put the pot on fire, add about 3 tbs of oil.
When the oil is hot add the fenugreek and mustard.
Now add the chopped onions, shallots, garlic, and stir fry.
Now add the chopped tomato and fry a little.
Now you add the green chillie, and curry leaves
The tomato will be a bit watery now.
Add the masala paste and keep on stirring till oil separates.
Now you pour the tamarind juice with enough water for your gravy.
Let the gravy boil for the raw smell to go.Add salt and taste for sourness.
By now oil will appear on top. Add the fish slices, and the ladies fingers.
The fish will be cooked in about 10 minutes. (test to see if it is cooked)
Add the coconut milk if using. Taste for salt
Just after one boil remove from fire and garnish with coriander leaves.
Note: I like to add a slice or two of mango in the fish curry.The taste will be awesome.