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Saturday, July 26, 2014

Fried Chicken with Spices





800gms chicken meat or thighs
oil for deep frying
2 tbsp corn flour
2 tbsp rice flour
½ tsp orange food colouring
6-7 sprigs of curry leaves
1/2 tbsp sea salt

To grind into a paste
5 stalks lemongrass
1 cm fresh ginger root
2.5  cm galangal
3 cm fresh turmeric root
3 cloves garlic
½  tbsp fennel seeds
½  tbsp cumin seeds
½  tbsp coriander seeds
1/2 tbsp white pepper
1/2 tbsp brown sugar






Method
Blend together lemongrass, ginger root, galangal, turmeric root, garlic, fennel seeds, cumin seeds, coriander seeds, salt, white, pepper and brown sugar  until a smooth consistency is achieved. Add oil if required, to smoothen the blending process.

Transfer the spice mixture into a stainless steel bowl, then add chicken pieces. Add in salt to taste. Leave to marinate in the refrigerator for at least 2 hours, or overnight.

Before frying , mix in cornflour ,rice flour and food colouring. Throw in the curry leaves.Heat  oil in a wok over high heat. When the oil is very hot, fry the chicken pieces, one by one until golden brown.Include  the curry leaves  while frying  as well  to get a nice aroma .Serve immediately.




Thursday, July 24, 2014

Mutton in soya sauce n Prunes

This is a dish which has  similar taste like rendang , but sweet ,what with the prunes that had been chopped and mixed ,is very much welcomed on the dining table. Further more ,
I ve fried the spices with ghee instead of cooking oil.It actually enhances the flavour.You can serve it with briyani,white rice or lemang. The mutton can be replaced with beef tenderloin.



500gm mutton,sliced
2 tbsp dark soy sauce
4 tbsp tomato sauce
3 tbsp ghee
2 tbsp meat curry powder
2 stalks lemongrass,bruised
750ml coconut milk
10 prunes,pitted and chopped
2 tbsp toasted grated coconut(kerisik)
4 kaffir lime leaves,thinly sliced
½ cup green peas
Salt to taste

To grind to a paste
3 cm galangal
3cm ginger
8 shallots
7 cloves garlic
8-10 red chillies(soaked in hot water for 15mins and drained)

Method,
Mix the meat curry powder to the grounded ingredients and keep aside.Pressure cook the mutton until half cooked. Marinate the mutton with soy sauce and tomato sauce for 2 hrs.
Heat ghee, fry the grounded ingredients with lemon grass until aromatic, and the oil starts to float.Mix in the marinated mutton and stir until well combine. Add 2 cups water and simmer until slightly dry.Add in coconut milk and simmer further.Close with a cover.Once the gravy thickens ,add in the prunes,green peas and kerisik. Add salt to taste and kaffir lime leaves. Mix. Dish out and serve.
Note: If using beef ,there is no need to pressure cook the meat.






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