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Monday, July 4, 2016

Mint Rice/Jicama Salad

Mint Rice/Nasi Pudina

350gm basmati rice , soaked for 20mins and drained in a colander
2 lemongrass, bruised
200ml evaporated milk
a handful of mint leaves for garnishing
4 tbsp shallot crisp for garnishing
a few drops of green colouring
1 small cinnamon stick

To be made into a paste
50gm shallots
2 nips garlic
10gm ginger
50gm mint leaves
1/4 tsp cumin seeds
1 green chilli (can add more if desired)

In a wok, add in a combination of ghee and cooking oil, about 1/2 cup.
Add in cinnamon stick and the paste ingredients. Saute until fragrant and oil floats.
Add in the drained basmati rice, and mix well with the paste. Mix in salt and pour in evaporated milk.
Close fire. Stir to combine and transfer to the rice cooker. Add in 400ml water and combine well all the ingredients.

Once cooked , use a fork to loosen the grains, add a few drops of green colouring , and mix well.
Throw in chopped mint leaves and shallot crisps. You can add some kismis also .

Serve with Kam Heong Chicken

Salad Sengkuang/ Jicama Salad

440gm jicama, cut length wise
250gm cucumber, deseed and cut length wise
50gm onions, diced thinly.

3 tbsp Lingam Chilli sauce

Combine all ingredients in a bowl. Mix lingam chilli sauce, add a bit of water and stir well. Serve with Mint Rice and Kam Heong Chicken.

Malaysian Delicacies would like to wish all friends around the globe 
Selamat Hari Raya Aidil Fitri/ Eid Mubarak/ Mubarak Kareem 

Sunday, July 3, 2016

Kam Heong Chicken

Ayam Kam Heong

2 lb chicken ( cut into small pieces)
150gm shallots (thinly sliced)
20g dried prawns (soaked in water for 15mins, drained, pounded coarsely)
4 nips garlic (chopped)
3 sprigs curry leaves
3 red chillies, deseeded
2 tbsp chicken curry powder
2 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 tbsp sugar
salt (taste before adding)

Marinate Sauce

1 tbsp light soy sauce
1 egg white (beaten)
1 tbsp oyster sauce
1 tsp red wine/chinese wine (optional)
a few drops of sesame oil
1/2 tbsp cornflour ( add only before frying the chicken)

Marinate chicken with the marinate sauce for 1 hr.
Shallow fry the marinated chicken 3/4 fried and dish out.

In a wok, heat up 3 tbsp oil,  throw in curry leaves, then shallots and garlic. Saute until aromatic ,add in dried prawns and saute further. Then add in curry powder, and the sauces. Stir until well combined. Stir until spices are aromatic. Then mix in chicken , sugar and mix well with the sauce. Leave to cook for about 5 mins. Dish out and serve with rice.

Note: if want gravy , can add a bit of water.

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