Spicy Chicken Stir-Fry (Ayam Paprik) Recipe

Spicy Chicken Stir-Fry (Ayam Paprik) Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 5 Minutes

Ingredients:

o   2 tablespoons oil

o   2 garlic, minced

o   2 tablespoons Thai roasted chili paste (nam prik phao)

o   8 oz chicken breast, sliced into thin pieces

o   1/4 onion, cut into pieces

o   2 oz green beans, tips removed and cut into 2-inch strips

o   1/2 small carrot, peeled and sliced

o   1/4 green bell pepper (capsicum), deseeded and thinly sliced

o   1/4 red bell pepper or 1 red chili, deseeded and thinly sliced

o   3 bird’s eyes chilies, lightly pounded, optional

o   1 1/2 teaspoons sweet soy sauce (kecap manis)

o   1 1/2 teaspoons fish sauce

Method:

Heat up a wok on high heat and add the oil. Add the garlic into the wok and stir-fry until aromatic, follow by the Thai roasted chili paste or nam prik pao. Add the chicken and quickly stir fry, until the chicken is half cooked. Add the onion, green beans, carrot, green and red bell peppers, bird’s eye chilies and stir to combine well with the chicken. Add the sweet soy sauce and fish sauce, stir to blend well. (If you want your chicken to be a little saucy, you can add two tablespoons of water now.) As soon as the chicken and all ingredients are cooked through, dish out and serve immediately with steamed rice.

Cook’s Notes:

Thai roasted chili paste or nam prik pao is a key ingredient in Thai cooking. You can purchase bottled nam prik pao from Asian supermarkets, Southeast Asian (Thai & Vietnamese) food stores, or online here. To make it from scratch, you can follow SheSimmer’s recipe here.

There are many variations of this recipe…you can use cauliflower or broccoli instead of green beans, you can also add fresh or canned young corns. The essence of the dish is in the sauce, not the vegetables used. This recipe is the version I like best.

Devil’s Curry Recipe

Devil’s Curry Recipe

Serves 4 | Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes

Ingredients:

o   1/4 cup cooking oil

o   1 tablespoon mustard seeds

o   3 pounds chicken, cut into pieces

o   1 pound potatoes, peeled and cut into pieces

o   1 cup water

o   Salt and sugar to taste

o   2 tablespoons distilled white vinegar

o   1 tablespoon cilantro, for garnishing (optional)

Spice Paste:

o   20-30 dried chilies, deseeded and soaked in water for 20-30 minutes

o   8 shallots, coarsely chopped

o   5 cloves garlic, coarsely chopped

o   3 stalks lemongrass (white part only), thinly sliced

o   1 tablespoon minced ginger

o   1 tablespoon minced galangal

o   1/4 teaspoon ground tumeric

o   1/4 cup cooking oil

o   1-2 tablespoons water

Method:

o  Method:

In a blender, transfer all the ingredients for the spice paste and puree until smooth. Set aside.

In a Dutch oven or a heavy pot, heat up the oil. When the oil is hot, add the mustard seeds and cook until you can slightly hear the popping sound from the mustard seeds.

Add the spice paste into the oil and fry until aromatic, about 10-15 minutes. Then add the chicken and coat with the spice paste. Let it cook for about 8-10 minutes and then add in the potatoes. Stir to combine.

Pour in the water; the water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and stew for about 20-30 minutes until the potatoes are soft.

Adjust the seasoning with salt and sugar. Add white vinegar. Stir to mix. Dish out to a bowl and garnish with the cilantro. Serve with warm rice.

Cook’s Notes:

The amount of dried chilies to use depends on the level of spiciness you prefer.

To make the tamarind juice, mix 3 tablespoons tamarind pulp with a little over 1/3 cup of water. Use your fingers, squeeze the pulp a few times to get the juice out. Discard the tamarind pulp and seeds.

Chicken Satay Recipe

Chicken Satay Recipe

Serves 6 people | Active Time: 50 Minutes

Ingredients:

4 chicken legs and thighs (preferred) or 4 boneless and skinless chicken breasts

Bamboo skewers, soaked in cold water for 2 hours

1 cucumber, cut into small pieces

1 small onion, quartered

Oil, for basting

Marinade:

3 tablespoons oil

2 stalks lemongrass, white parts only

2 cloves garlic, peeled

6 shallots, peeled

2 teaspoons turmeric powder

1 teaspoon coriander powder

1 teaspoon chili powder

1/2 tablespoon salt, or to taste

2 tablespoons sugar

Method:

Cut the chicken meat into small cubes. Blend the Marinade ingredients in a food processor. Add in a little water if needed. Marinate the chicken pieces for 6 hours or best overnight. Thread a few pieces of the chicken meat onto the bamboo skewers and grill for 2-3 minutes on each side until nicely charred. Baste and brush with some oil while grilling. Serve hot with the fresh cucumber pieces and onions.

Serves 6 people | Active Time: 50 Minutes

Ingredients:

4 chicken legs and thighs (preferred) or 4 boneless and skinless chicken breasts

Bamboo skewers, soaked in cold water for 2 hours

1 cucumber, cut into small pieces

1 small onion, quartered

Oil, for basting

Marinade:

3 tablespoons oil

2 stalks lemongrass, white parts only

2 cloves garlic, peeled

6 shallots, peeled

2 teaspoons turmeric powder

1 teaspoon coriander powder

1 teaspoon chili powder

1/2 tablespoon salt, or to taste

2 tablespoons sugar

Method:

Cut the chicken meat into small cubes. Blend the Marinade ingredients in a food processor. Add in a little water if needed. Marinate the chicken pieces for 6 hours or best overnight. Thread a few pieces of the chicken meat onto the bamboo skewers and grill for 2-3 minutes on each side until nicely charred. Baste and brush with some oil while grilling. Serve hot with the fresh cucumber pieces and onions.

Chicken Rendang Recipe

Chicken Rendang Recipe

Serves 4 | Prep Time: 15 Mins | Cook Time: 45 Mins

Ingredients:

o   1 1/2 pound boneless and skinless chicken breasts or thighs, cut into cubes

o   1/3 cup cooking oil

o   1 cinnamon stick

o   3 cloves

o   3 star anise

o   3 cardamom pods

o   1 lemongrass, white part only, pounded and cut into strips

o   1 cup coconut milk

o   1 cup water

o   5 kaffir lime leaves, bruised

o   5 tablespoons toasted grated coconut (kerisik)

o   1 tablespoon sugar or to taste

o   Salt to taste

Spice Paste:

o   6 shallots

o   1-inch piece galangal

o   3 stalks lemongrass, white part only

o   4 cloves garlic

o   1-inch piece ginger, peeled

o   10 dried chilies (chili arbol), seeded

Method:

o   All all the ingredients of the Spice Paste in a food processor. Blend well.

o   Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

o   Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.

RECIPE RENDANG AYAM LIMAU PURUT

INGREDIENS :

·       1 chicken

·       10 pieces of purut leaves

·       10 lime lime

·       4 inches of turmeric live

·       5 lemongrass stems

·       1 kg. Solid coconut milk

·       1 slice of sour pieces

·       Salt, sugar and flavors

HOW TO MAKE

1.They are cut in love. Clean and drain

2. Crunchy crabs of rice and turmeric live, after both of these materials are crushed, the mashed is one until it is finished.

3.Get the ingredients pounded with salt and cook for a while until the chicken becomes sour.

4.When water is dry, add thick coconut milk, onion, large chilli and purpuric lime leaves.

5. When the broth is thick, it

*** Reference: http://cekwo95.blogspot.my/

Catfish cooked tempoyak

MATERIALS

o   1 catfish-cut into two pieces and cleaned

o   50 gram tempoyak

o   15 pcs of chilli beans-pounded

o   1 gram of turmeric live

o   4 cups water

o   Some stems of kesum leaves

o   Salt to taste

HOW TO MAKE

1. Mix the tempoyak with chilli beans, live turmeric and kesum leaves 

     into a saucepan.

2. Then, heat the pot and add some water with the washed catfish.

3. Mix well and let it boil.

4. Finally insert salt to taste.

** Reference: http://cekwo95.blogspot.my/

Red Talapia Fish Grill

Red Talapia Fish Grill

Ingredients:

3 red talapia (slaughtered and slashed)

Ingredients: (blended)

1 garlic book 1 onion garlic 1 inch ginger1 inches galangal2 stalks 3 large chillies 5 tbsp chillies1 purut lime (squeezed and picked up) 1 peach flower

How to Make It:

1) Blend all the ingredients. Apply fish and marinate for 1 hour (minima). Tear up the flowers and mix them before mixing the fish. Serve salt and sugar. 2) Heat the toaster and can start to roast the fish. Each surface is approximate 5 - 7 minutes with a large medium heat. Nice to eat together.

AYAM KICAP MADU

BAHAN BAHAN

1 ekor ayam (potong 12)

1 bawang besar (hiris)

3 helai daun bawang

2 biji buah tomato (belah 4)

10 ulas bawang merah dikisar

6 ulas bawang putih dikisar

1 inci halia dikisar

2 sudu besar cili giling

1 sudu besar sos tiram

2 sudu besar madu

1 sudu besar manis

1 sudu besar gula/gula merah

1 biji cili merah - hiris

Garam, kunyit, gula/perasa

Minyak

CARA MEMBUATNYA

Lumurkan potongan ayam dengan serbuk kunyit dan sedikit garam sehingga rata dan gorengkan seperti biasa sehingga garing. Angkat & toskan

Dengan sedikit lebihan minyak tadi, tumiskan bawang besar sehingga agak layu, baru dimasukkan pula bahan2 kisar seperti bawang merah, bawang putih, halia & cili giling dan kacau2kan sehingga agak garing & naik aromanya

Masukkan sos tiram dan madu, kacau2kan lagi.Sesuaikan rasa (tambah garam, gula jika perlu)

Apabila kuah sudah pekat, masukkan ayam goreng tadi dan kacau2kan biar sebati dengan kuahnya.

Terakhir baru masukkan buah tomato/cili merah dan kacau sebati

Dah siap tutup api..taburkan daun bawang

Chicken soy sauce recipe

Material Ingredients

1 chicken (cut 12)
1 large onion (sliced)
3 slices of onion
2 tomatoes (side 4)
10 cloves of red onions
6 cloves garlic
1 inch ginger blended
2 tablespoons of chilli chillies
1 tbsp oyster sauce
2 tablespoons of honey
1 tbsp sweet
1 tbsp sugar / brown sugar
1 red chilli - sliced
Salt, turmeric, sugar / seasoning
Oil

HOW TO MAKE IT

Sprinkle chicken pieces with turmeric powder and slightly salt until smooth and fry as usual until dry. Pick up & drain

With a little bit of oil, cut the onion so it is slightly wilted, freshly ground ingredients such as onion, garlic, ginger and chillies and stirring until crisp &

Add in oyster sauce and honey, stirring again. Adjust taste (add salt, sugar if necessary)

When the gravy is deep, add the fried chicken and stir it well with the broth

Lastly add the tomato / red chili and mix well

Get ready to cover fire .. sprinkle onion leaves

Tomyam cook crab recipes

Ingredients:

o   1 large onion pumpkin

o   5 crabs

o   1 carrot

o   1/2 cocoa flower

o   1 pack tomyam paste (I use adabi)

o   3 lemongrass (on tap)

o   4 pieces of lime leaves

o   1 lemon lime

o   3 chilies

Ingredients:

o   1 large onion pumpkin

o   5 crabs

o   1 carrot

o   1/2 cocoa flower

o   1 pack tomyam paste (I use adabi)

o   3 lemongrass (on tap)

o   4 pieces of lime leaves

o   1 lemon lime

o   3 chilies

Cooking process:

o   Clean the crab and cut it easy to eat.

o   Saute the onion, cook medium

o   Add lemon juice, tomyam paste, crab and stir, then add 1 water jug ​​into the pot

o   Stir until crab and soft radish. Then apply the purut leaves. Before the fire cover put lime dregs, fire chillies and stir well.

Ready to eat hot.