Friday, December 3, 2010

ayan percik / grilled chicken :)


preparation : 15 minutes
cooking : 10 minutes
grilling : 15-20 minuts .

INGREDIENT :

1 1/2 kg (3 1/3 lb) chicken , cut into 4 large pieces

2 1/2 cm (1 in) ginger
4 clover garlic
1 teaspoon sal
1 1/2 coconuts , grated (for 3 cup coconut milk)
1 heaped tablespoon rice flour
8 dried chilies , soaked
8 shallots
1 1/4 cm ( 1/2 in) ginger
2 1/2 cm (1 in) square dried shrimp paste
1 teablespoon tamarind paste4 teaspoons water
1 teaspoon salt
1 teaspoon sugar

METHOD :

* marinate chicken with ground ginger and garilic and saly leave for 1 hours
* mix coconut milk with rice flour , ground ingredient abd tamarind juice and bring to a slow boil . add salt and sugar and keep strring over low heat for 10 minutes
* dip chicken in thick coconut gravy and place over glowing charcoal grill ,basting chicken ferquently with more coconut milk for approxingmately 15 minutes or until both sides are evenly browned and chicken is cooked .

roast chicken malaysian style

preparation : 15 minutes
cooking : 40 minutes .

INGREDIENT :

oil for deep-frying
1 chicken (1 1/2 kg / 3 1/3 lb) , cut into 4-6 pieces
4 cups water
15 shallots , sliced and fried crisp
1 small can (170 g / 6 oz)
4 potatoes , halved
3 onion , cut wedges
10 stalks chinies chives , cyt into 4 cm (1 1/2 in) lentghs
4 read chilies , sliced
2 teaspoons salt

METHOD :

*  heat oil in a frying pan and deep-fry chicken for 10 minutes until brownd . boil watey in a saucepan and put in fried chicken . bring to a boil then simmer over low heat for 10 minutes .
* combaine half the shallots and garlic srips with evaporated milk and add to chicken . bring to a boil then put in potatoes and onion .
* when chicken is tender , add chinies chives , red chilies and salt to taste . dish out and serve hot , sprinkled with remaining shallots and garlic crips ..

satay peanut sauce

preparetion : 30 minutes .
cooking 20 minutes .

INGREDIENT :

5 teaspoon cooking oil for frying

15 dried chilies , seeded
2 clover garlic
12 shallots
1 stalk lemon grass , sliced
1 teaspoon corainder
1 teaspoon fennel
3/4 teaspoon cummin
5 candlenuts
1 1/4 cm (1/2 in) square dried
shrimp paste
(all above to be grounded finely)

180 g (6 oz) roasted peanuts , ground coarsely
1 coconuts , grated (for 1 1/2 cups thick coconut milk)
2 teaspoons tamarind paste
1/2 cup water
2 teaspoons sugar
1 1/2 teaspoons salt

METHOD :

* heat 5 teaspoons oil in a frying pan and fry ground ingredients until frangrant and oil separates . put in ground peanuts and thick coconut milk . bring to a slow boil then add tamarind jucie , sugar and salt .
* simmer for 5 minutes .

how to make chicken satay / chicken on bamboo sticks , malaysian style

preparation : 40 minutes
grilling : 25-30 minutes
makes : 30-35 minutes

INGREDIENT :

600 g (1 1/3 ib) chicken meat (from 1 medium chicken or 4 drumsticks)
3 stalks lemon grass , sliced
2 1/2 cm (1in) turmeric root
2 clovers garlic
2 teaspoon salt
4 headped teaspoon sugar
1 teablespoon light soy sauce
1 teablespoon oil
30-35 satay sticks or skewers , soaked in water
1 stalked lemon grass , crusked at the thicker end gor basting
1/ coconut , grated (for 'coconut milk')
2 tablespoon

METHOD :

* slice chicken into 1 1/4 x 2 1/2 c, (1/2x1 in) pieces .season with ground ingredient , salt , sugar , light , soy sauce and oil and leave for 2 hours .
* thread meat onto 7 1/2 cm (3 in) of the satay sticks .
* using the crushed lemon grass as a brush , brush meat with combined pati santan and oil .
* grill over glowing coal on both sides , basting with coconut milk and oil mixture several times until meat is well done ..
* serve hot with satay peanut sauce , ketupat or nasi himpit (compressed rice cakes) and cucumber and onion  wedges .

p/s : you could use either beef or chicken