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Wednesday, June 24, 2015

Ayam Kicap Berkerisik/ Soy Sauce Chicken with toasted coconut

1 medium chicken, cut into 6 to 8 parts
1 tbsp freshly grounded black pepper
1 tbsp chilli paste
2 tbsp dark soy sauce
2 tbsp sweet soy sauce
1 tsp oyster sauce
1 tsp honey
Salt and sugar to taste
Spices ( a combination of 1 in cinnamon stick, 4 cloves, 2 star anise and 4 cardamom)
3 tbsp kerisik/toasted Coconut
1 tsp tamarind juice(optional)

To pound into a paste
5 shallots
1 large Bombay onion
2 nips garlic
1 in ginger
½ in galangal
1 lemon grass (the bottom part only)

Shallow fry the chicken half cook . Marinate the semi fried chicken with pepper powder and dark soy sauce for half an hour.Heat about 4 tbsp oil, add in the spices , once aromatic, add in the chilli paste and stir until fragrant.Add in sweet soy sauce , chicken and stir to mix. Add abit of water and leave to cook . Add in kerisik , honey, slat and sugar and tamarind juice. Cook until the dish is slightly dry.Serve with white rice , beriani , tomato rice etc.

Thursday, May 14, 2015

Potatoes with Euodia lunu ankenda Leaves

Potatoes with Euodia lunu ankenda Leaves

Kentang dengan daun tenggek burung 

Euodia lunu ankenda or better known as pucuk tenggek burung is a rare herb ,but you can buy it from the wet market or pasar tani.The stem is advised to be eaten raw as it has  curable effect towards high sugar level or diabetic.The leaves are also eaten as ulam by the malay community.Some time back,my husband was diagnosed with diabetic with a very high sugar level , and a friend introduced me to this ulam.Both the leaves and stem are bitter. So I was thinking ways to make use the leaves ,and tried the combination of potatoes with the leaves.I was also thinking of using the leaves to prepare a kerabu dish. If it comes out well, will blog that as well.Hopefully it will give some ideas to other bloggers.When buying ,ensure that the stems are soft ,so that it can be chewed easily.

                Fresh daun tenggek burung– 1 bunch
                Oil – 2 tablespoons
                Cumin seeds – 1 teaspoon
                White whole urad dhall-1 tsp
                Ginger paste – ½ tablespoon
                Garlic paste – ½ tablespoon
                Dry red chili – 2
                Onion – 1 medium or 1 cup, chopped finely
                Potatoes(parboiled) – 2 medium or 1 ½ cups
                Turmeric powder – ½ teaspoon
                Red chili powder – 1 teaspoon
                Salt – to taste
1.    Wash the  leaves properly and chop them. Keep the stems apart.It is always advised to eat the stems uncooked for health purposes therefore I normally add them in salads or serve the stems as ulam .
2.    Heat the oil in a pan on medium heat.
3.    Once hot add cumin seeds and let them sizzle then add urad dhall and let it turn brown.
4.    Then add dry red chili, ginger paste and garlic paste. Sauté them for 30 seconds.
5.    Add chopped onions and mix. Sauté it till it turns translucent about 3 minutes.
6.    Then add potatoes, salt, turmeric powder and red chili powder.
7.    Mix well and and add in the chopped the leaves.The leaves take some time to cook.Well combine the leaves with masalas .Close and keep in low heat until the leaves cook ,this will take about 7-10 mins. Stir in between to make sure that potatoes are not sticking to bottom of pan
8.    Cover and cook till potatoes are completely soften.
9.    Serve hot.
Variation: Can add some fried anchovies /ikan bilis goreng

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