AYAM MASAK MERAH

Ingredients:

chicken

salt

turmeric powder

a handful of cashew nuts

1/2 cup evaporated milk

1/2 cup of tomato puree

2 tbsp tomato sauce

2 tbsp chili paste

enough water

Blended Ingredients:

2 large onion

4 cloves garlic

1/4 cup raisins

1 inch ginger

Method:

1. Marinate chicken with salt and turmeric powder and deep fried chicken in hot oil until chicken golden brown.

2. Drain chicken well.

3. In another pan, saute blended ingredients until fragrant.

4. Add chili paste and cook until oil rises to the top.

5. Add tomato sauce and tomato puree and fry for 1 - 2 minutes.

6. Add water and evaporated milk and cook for 3-4 minutes.

7. Add salt and sugar to taste

8. Add chicken and cook for another 2 -3 minutes until all gravy mix well with chicken.

9. Remove chicken from pan and garnish with cashew nut or peas.

CHICKEN POT PIE

Note : The recipe is the same as mushroom turnover, except that I have add a bit of chicken and cream for the filling.

CHICKEN RICE (2)

Ingredients:

For the rice (A)

1 whole chicken

1 onion - sliced

5 cloves garlic

3 inches ginger

1 cinnamon stick

2 star anise

5 cloves

4 cardamoms

1 stalk lemon grass - crushed

For the chicken (B)

4 tbsp sweet soya sauce

2 tbsp chili sauce

1 tbsp oyster sauce

2 tsp white pepper

For the chili sauce (C)

4 tbsp chili paste

1 cloves garlic - pound

2 tbsp chili sauce

1 tbsp tomato sauce

enough water

Method:

1. Pound garlic and ginger until fine

2. Pour in water in a big pot. Add chicken and the rest of ingredients (A).

3. Add salt to taste.

4. Once boiled, remove the chicken and pour the stock through a strainer to get a clear stock.

5. Use the stock to cook the rice and also for the soup.

6. Add screwpine leaves and 1 inch ginger ( sliced ) in rice and cook until rice turns dry and fluffy.

7. Marinade chicken with ingredients (B) for 1/2 hour.

8. Fry on slow heat to avoid chicken from getting burnt.

9. Once fried, remove from the oil. Drain and set aside.

10. Do not throw away the marinade sauce that is left after frying the chicken. Use the marinade sauce to make the soya sauce for the chicken.

11. Pour the leftover sauce in a small pot and adjust the salt and sugar then let it boil for a few minutes.

12. To prepare the chili sauce, mix all ingredients (C) in a small pot and bring it to boil for few minutes.

Source : Mama Fami

AYAM MASAK KUNING

Ingredients:

2 onion - quartered

2 cloves garlic - sliced

1 fresh red chilli - sliced

1 fresh green chilli - sliced

5 - 6 bird's eye chillies - sliced

5 cm ginger - sliced

1 tsp mustard seeds

5 stalks curry leaves

2 tsp turmeric powder

10 pcs chicken

2 tbsp oyster sauce

1 cup water

1 tsp ground black pepper

1/2 cube chicken stock

Spring Onion

Method :

1. Heat oil in frying pan

2. Saute onion, garlic, ginger, chillies, mustard seeds and curry leaves until fragrant.

3. Add chicken , turmeric powder and water.

4. Cook for 5-10 minutes.

5. Add oyster sauce and chicken stock.

6. Add ground black pepper and chopped spring onion.

7. Mix thoroughly and remove from heat.

Source : CARI

CHICKEN ASSAM PEDAS

Ingredients:

1 kg of chickken

2 tomatoes , quartered

5 - 6 tbsp chili paste

vietnamese mint leaves/daun kesum

1 cup of tamarind juice

enough water

Ground Ingredients:

1 onion

3 cloves garlic

3 cm ginger

1-2 stalks of lemon grass

3 cm galangal

2 candlenuts ( buah keras )

1- 2 cm turmeric

Method:

1. Heat oil in cooking pot.

2. Saute ground ingredients until fragrant.

3. Add chili paste and vietnamese mint leaves and cook until oil rises to the top.

4. Put in the chicken and cook for 5 minutes.

5. Add tamarind juice and stir well.

6. Add water. Let it boil.

7. Add tomatoes and salt.

8. Bring to a simmer for 4- 5 minutes.

CHICKEN SOUP

Ingredients:

1 whole chicken - cut into small pieces

1 onion

2 cloves garlic - crushed

1 inch ginger

1 cinnamon stick

4 cloves

2 star anise

3 cardamom

2 potato

1 carrot

1 bowl of hot boiling water

Method:

1. Soak all the spices in the hot boiling water for 30 minutes. Drain and set aside. Keep the water aside as well. Do not throw the water. 

2. Blend garlic and onion until fined

3. Heat oil in large pot.

4. Saute blended ingredients until fragrant.

5. Add ginger and spices and stir fry for few minutes.

6. Add chicken.

7. Add the water that is used to soak all the spices. 

8. Add another bowl of water.

9. Add carrot and potato.

10. Simmer until vegetable are tender

11. Add salt and simmer until thoroughly heated.

12. Serve hot

Source: My Resipi

GRILLED ROSEMARY LEMON CHICKEN

Ingredients:

1 whole chicken

2 lemons ( I just use 1 lemon )

3 tbsp dried rosemary

3 cloves garlic

3 tbsp olive oil

salt

Method:

1. Boil lemon until soft

2. Blend dried rosemary, garlic and olive oil until garlic smooth.

3. Using a fork, prick the soft lemon all over. 

4. Season chicken with salt.

5. Rub chicken with the marinade mixture and put the lemon inside the chicken cavity. 

6. Place the chicken in the roasting tray and baked for 1 hour or until chicken turn brown.

Source: My Resipi

Note: I have also glazed the chicken with honey  after 30 minutes the chicken in the oven. 

CHICKEN MYSORE

Ingredients:

600 gm chicken

Marinade (A)

6 tbsp tomato sauce

4 tsp light soy sauce ( I used dark soy sauce )

1/2 tsp salt

2 tsp sugar

1/4 tsp ground white pepper

Spices (B)

1 tsp mustard seeds

3 cm cinnamon stick

3 cloves

4 cardamom

1 star anise

curry leaves

Combined Ingredients (C)

2 tbsp curry powder

3 tbsp water

1 fresh red chillies - sliced

1 fresh green chillies ( substitute with birds eye chili )

65 ml water

1 tbsp garlic - chopped

2 onion - sliced

Method:

1. Marinade chicken with marinade ingredients for 1/2 hour

2. Heat oil in cooking pan.

3. Saute spices (B) for 3 minutes.

4. Add garlic, chilli and onion and saute until fragrant.

5. Add combined ingredients (C).

6. Add marinated chicken.

7. Add water and cook over low heat until mixture is thick.

Source: CARI Forum

CHICKEN RENDANG / RENDANG PERAK

Ingredients :

1 kg chicken

400 ml coconut milk

3 turmeric leaf - shredded ( substitute with kaffir lime leaves )

1 chicken cube

2 tbsp grated coconut

sugar

salt

1 piece dried tamarind skin

(A) Ingredients to be finely pounded and mixed

10 shallots

5 cloves garlic

2 inch galangal

4 inch ginger

5 stalks lemon grass

1 tbsp coriander

1 tsp fennel

1 tsp cumin

2 tbsp meat curry powder

3 - 5 tbsp chili paste / 20 birds eye chilies

Method:

1. Heat oil in large pot.

2. Saute ingredients (A) until fragrant and oil rises to the top.

3. Add chicken, dried tamarind skin and coconut milk and simmer over low heat.

4. Stir occasionally to prevent the chicken from sticking to the pot.

5. Cook until gravy is semi dry.

6. Add grated coconut, shredded turmeric leaf and chicken cube. 

7. Continue to cook until the mixture is thick and gravy coats the chicken evenly.

8. Add seasoning to taste.

Source: Dapur Tanpa Sempadan

CHICKEN SANDWICH ROLL

Ingredients :

White sandwich bread

egg

Filling :

1 bowl of minced chicken

10 green bean - chopped

1 carrot - shredded

1 onion - diced

2 cloves garlic - chopped

2 fresh red chilies - chopped

1 spring onion - chopped

1 tbsp ground black pepper

2 tbsp oil

salt

Method:

1. Heat oil in frying pan.

2. Saute garlic, onion and fresh red chilies until fragrant.

3. Add chicken

4. Add carrot, green bean and spring onion. Cook for 3 - 5 minutes or until chicken is cook.

5. Add ground black pepper and salt to taste.

6. Stir until everything is well combined. Set aside to cool.

7. Cut crusts off slice of bread.

8. Use rolling pin to flatten out bread.

9. Put the filling at the centre of the bread and start rolling it.

10. Dip the bread in the beaten egg until it is soaked and wet.

11. Deep fry the bread in the medium high heat until golden brown.

Source: Hanieliza's Cooking

ROASTED HONEY CHICKEN WINGS

Ingredients:

12 pcs chicken wings

2 cloves garlic - chopped

1 tsp chili powder

1/2 tsp salt

3 tbsp soy sauce

1/2 tsp pepper

1 tsp lemon zest

3 tbsp honey

Method:

1. Marinate chicken for 2- 3 hours with all the ingredients

2. Bake the chicken wings at 250 degrees celcius until golden brown.

Source: My Kitchen Snippets

Note: I used 2 tsp of chili powder instead of 1 tsp because I like my chicken wings to be a bit hot and spicy. The chicken wings is very nice and tasty and thanks to Gert for the wonderful recipe. 

CHICKEN RICE

Roasted Chicken

Ingredients:

1 whole chicken

1 tbsp honey

2 tbsp ginger juice

1 tsp Chinese 5 spice powder

1 tsp salt

1 tbsp soy sauce

white pepper

Method:

1. Marinate chicken for 30 minutes 

2. Roast chicken for 45 minutes or until chicken turns brown at 200 degrees celcius.

Rice

Ingredients:

4 cups of rice

1 tbsp butter or margarine

6 slice of ginger

6 cloves of garlic

2 pandan leaves or screwpine leaves. knotted

7 cups of chicken stock

Method:

1. Wash and clean the rice in several changes of water

2. Drain rice well in a colander.

3. Whisk ginger and garlic in a blender until fine

4. Melt butter or margarine in a deep pot.

5. Saute blended garlic and ginger until fragrant.

6. Add rice  and stir well to mix and cook for about 5 minutes.

7. Transfer the rice to a rice cooker and add enough chicken stock and pandan leaves to cook the rice.

Chicken Stock

Ingredients:

100 gm chicken carcass or chicken fat with skin

1/2 chicken cube

3 cloves garlic

1 inch ginger

water

Method:

1. Whisk ginger and garlic in a blender until fine.

2. Bring enough water to boil in a large pot.

3. Add chicken carcass, blended ginger and garlic, chicken cube and salt to taste.

4. Cook for 10 -15 minutes.

Chili Sauce

Ingredients:

half of the tomatoes

6 red chilies

1 clove garlic

1 tsp sugar

lime juice

salt

2 tbsp chicken stock

Method:

1. Blend all sauce ingredients with chicken stock until fine 

2. Adjust seasoning by adding salt, sugar and lime juice.

Source: SEASALTWITHFOOD

Note: The remaining chicken stock can be used as a soup when serving. I also add celery stalk in the soup. Served the chicken rice with tomatoes, cucumber and butterhead lettuce.

SILKY TOFU WITH CHICKEN

Ingredients

2 packet of silken tofu or egg tofu

150gm minced chicken

2 cloves of garlic - chopped

2 shallots - chopped

1 fresh red chilies - chopped

spring onion

Seasoning

2 tbsp oyster sauce

2 tbsp soy sauce

1/2 tsp sugar

1/4 tsp white pepper

1 tbsp cornflour mix with 1/2 cup water

Method

1. Heat oil in a wok until hot.

2. Fry the tofu until brown. Remove from oil and drain on kitchen paper. 

2. Saute garlic and shallots until fragrant.

3. Add minced chicken.Stir fry well until chicken is cooked.

4. Add seasoning to taste and simmer for three minutes or until grave thickens.

5. Add fresh red chilies.

5. Pour the sauce over the tofu and serve immediately with a sprinkling of finely sliced spring onion.

Source:Yummylicious

SPICY SZECHUAN PEPPERCORN CHICKEN

This is how szechuan peppercorns look like. It is red in color.

Ingredients

7 pieces chicken - cut into small pieces

1 tbsp light soya sauce

1/4 tsp salt

1 egg white

3 tbsp cornstarch

10 dried chilies - cut about 1/2 inch long

2 cloves of garlic - sliced

2 inch of ginger - sliced

3 spring onions

2 tbsp soy sauce

1 tsp sugar

2 tbsp sesame seeds - toasted

1 tbsp szechuan pepper - crush

salt

Method

1. Marinate chicken with light soy sauce and salt for 30 minutes.

2. Add egg white and cornstarch. 

3. Heat up oil and deep fry chicken until brown and cooked. Dish out and set aside

4. In the same pan, heat up 1 tbsp oil and stir fry garlic, ginger and dried chilies until fragrant.

5. Add chicken. Stir fry well. Add soy sauce, salt and szechuan peppercorns and stir fry well. 

6. Add salt and sugar to taste.

7. Add spring onions . 

8. After a quick toss, dish out and serve immediately.

Note : The original recipe used rice wine to marinade the chicken but since I do not consume alcohol, I just used dark soya sauce, salt, egg white and cornstarch for the chicken. There are suggestions to substitute the rice wine with apple juice or white grape juice but I don't think the taste would be the same. This is my first time cooking using szechuan peppercorns. Szechuan or Sichuan peppercorns is not related to black pepper or chili pepper and it is mostly used in Chinese cuisine (Szechuan variations of the Chinese traditional dish ).

Source: My Kitchen Snippets

SPICY FRIED CHICKEN

Ingredients:

8 pieces chicken

2 tbsp chili powder

1 tsp turmeric powder

1 tsp coriander powder

2 tbsp curry powder

1 tsp garlic powder ( I just used fresh garlic )

salt & pepper 

glutinous rice flour ( for coating the chicken )

Method:

1. Mix the chicken with all the spices in a large bowl

2. Marinade the chicken for at least 4 hours before frying it

3. Heat up some oil in large pan or wok.

4. Coat the chicken with glutinous rice flour before frying and fry the chicken until golden brown or until cooked.

5. Drain the chicken on paper towel before serving

Source: My Kitchen Snippets

Note: I have substitute the garlic powder with fresh garlic as I do not have garlic powder in my kitchen and I have add 2 tbsp of chili paste to make the chicken more spicy.  

BLACKPEPPER CHICKEN

Ingredients:

6 pieces of chicken, cut into small pieces

1 thumb size ginger

1 onion

4 cloves garlic

5 tbsp chili paste

1 stalk lemon grass - smashed lightly

4 - 5 kaffir lime leaves

1/2 cup sweet soya sauce

2 tsp ground black pepper

Method:

1. Whisk ginger, onion and garlic in a blender until fine and well mixed

2. Heat 3 tbsp oil in hot pan.

3. Saute the blended ingredients in hot oil until fragrant.

4. Add chili paste and continue stirring until oil rises to the top.

5. Add chicken, lemon grass and kaffir lime leaves and stir fry until chicken are cooked.

6. Add sweet soya sauce and ground black pepper and stir fry well. 

Note: You can add more ground black pepper to make it more spicy.

SPICY CHICKEN LIVER ( HATI GORENG JINTAN )

Ingredients:

8 - 10 pcs chicken liver

1 onion - sliced 

4 - 5 bird's eye chili - halved

6 potato - quartered

1 tsp fennel

1 tbsp cumin

1/2 tsp black pepper

1 onion

3 cloves garlic

1 inch ginger

turmeric

salt

Marinade for chicken liver

1/2 tsp salt

3/4 tsp turmeric powder

1 inch ginger - pound in a mortar until smooth

Method

1. Marinade chicken liver for 30 minutes. Set aside.

2. Heat pan with oil and add chicken liver. Fry the chicken liver until golden brown. Remove chicken liver and set aside

3. In the same pan, fry potato until golden brown. Remove potato and set aside.

4. Whisk garlic, onion,ginger, turmeric, fennel, cumin and black pepper in a blender until fine and well combined.

5. Heat up 4 tbsp oil in pan. Add the blended ingredients and fry until fragrant. 

6. Add chicken liver, potato, sliced onion and bird's eye chili. Stir fry for 5 minutes and serve.

Source: Dapur Tanpa Sempadan

CHICKEN SOTO

Ingredients:

1/2 tbsp black pepper

1 tbsp fennel ( jintan manis)

1 tbsp coriander

1 inch ginger

3 cloves garlic

1 onion

2 tbsp soto powder or soup powder ( serbuk rempah soto/ serbuk rempah sup )

1 stalk lemon grass - crushed

9 pieces of chicken ( bone in )

1/2 chicken cube

1 star anise

2 cardamom

1 cinnamon stick

1 stalks spring onion

a handful of beansprouts

Method:

1. Grind onion, garlic, ginger, black pepper, fennel and coriander in a blender until fine and well combined.

2. In a pot, heat 3 tbsp of oil and add star anise, cardamom and cinnamon stick until fragrant.

3. Add in the grounded ingredients and stir continuosly until fragrant and oil rises to the top.

4. Add water and chicken and let it boil for 20 - 25 minutes( or until chicken are cooked)

5. Take the chicken out and let them cool.

6. If necessary add more water in the chicken broth. 

7. Add lemon grass, soto powder, chicken cube and salt and let it boil for 15 - 20 minutes

8. In a meantime, shred the meat of the chicken. Set aside. You can also put back all the chicken bone in the soup.

9. Serve hot with rice cake ( nasi impit), shredded chicken meat, beansprouts, potato croquettes, spring onion and  ground peanut.

CHICKEN STEW

Ingredients:

2 stalks spring onion

1 carrot - sliced

1 tomato - cut into 6

1 onion

2 cloves garlic

1 inch ginger

2 fresh red chillies - sliced 

7 pieces of chicken - cut into small pieces

Combine:

1 tsp light soya sauce

1 tsp cornflour

1/2 cup water

1 tsp ground black pepper

1 tsp sesame oil

salt

Method:

1. Whisk ginger, onion and garlic in a blender until fine.

2. Heat enough oil in a wok until hot.

3. Saute the blended ingredients over a low heat until fragrant and oil rises to the top

4. Add chicken and stir fry until chicken is cook.

6. Add carrot and tomato and cook for another 5 minutes.

7. Add the combine ingredients and stir fry well for 3 - 4 minutes.

8. Garnish it with spring onion

Source:http://hanieliza.blogspot.com

Note: You can also add bird's eye chili to make it more spicy and hot.

AYAM KASTURI (CHICKEN WITH LIME JUICE)

Ingredients

300 gm chicken breast ( I just used 5 pieces of chicken, cut into small pieces)

lime juice from 1 lime

oil

salt

turmeric powder

1 red chilies ( sliced)

1 green chilies ( sliced )

4 birds eye chilies ( sliced)

1 onion ( sliced )

3 cloves garlic ( sliced )

1 inch ginger ( sliced )

Method

1. Marinate chicken with salt and turmeric powder. Set aside

2. Heat oil in pan.

3. Add in red chilies, green chilies, birds eye chilies, onion, garlic and ginger and stir fry until fragrant.

4. Add in chicken . Continue to fry until chicken turns into golden brown.

5. Add in salt and lime juice.

6. Dish out and serve immediately.

Source: http://hanieliza.blogspot.com