Monday, August 29, 2016

Ayam Penyet 印尼爪哇香料炸鸡

Ayam penyet is actually a Javanese cuisine but now it is commonly found in most south east Asia countries. Ayam penyet also meaning smashed chicken because the after fried chicken has to be smashed with a pestle to make the meat softer. The chicken meat should turns out merely dried and crispy due to the double frying technique. And this is what makes the whole dish so special about. Pretty interesting, right ! So, here's what I did.

Ingredients :
2 whole chicken leg, wash & rinsed
2 star anise
1 cinnamon stick
2 cloves
2  shallots, smashed
1/2"  ginger, smashed
water to cover the chicken for boiling
1 cup  corn flour mixed with 1 cup rice flour

Ingredients for marinade paste :
1/2 TB  cumin powder, toasted
1 TB     fennel powder, toasted
1-1/2 TB     coriander powder, toasted
2 tspn    turmeric powder, toasted
2 stalk  lemongrass, (take only the white part)
2"   ginger
5  gloves  garlic
1 TB   brown sugar
salt & pepper to taste
(Note : mix together ginger, garlic and lemongrass and pound to fine paste)
Method :
(1)  preheat wok with just enough water to cover the chicken, add in star anise, cinnamon stick, cloves, garlic & ginger and bring it to boil.
(2)  later on, add in chicken meat and let to simmer over low heat till totally cooked.
(3)  remove chicken from boiling stock and set aside let to cool.
(4)  at the same time, combine sugar, turmeric powder, cumin powder, coriander powder and fennel powder into a big bowl then stir in 1/2 cup of chicken stock from the previous boiling stock and mix well.
(5)  now, marinade chicken with salt & pepper then squeeze in the garlic, lemongrass & ginger juice.
(6)  at the same time, add in the spicy mixture to marinade the chicken as well and let to rest for 2-3 hours or best overnight.
(7)  once its ready,  preheat wok with just enough cooking oil for frying.

(8)  now, coat the marinated chicken meat with corn flour & rice flour mixture then fry till golden brown.
(9)  discharge chicken from the heat and smashed chicken with a pestle on a chopping board.
(10)  again, fry chicken for the second round till dry and crispy.
(11)  after that fry the leftover ginger & garlic mixture till brown as well.

Now, this is the chicken meat after fried for the second round. Absolutely, gorgeous and aromatic !

It even merrier after adding in the fried ginger & garlic. This great dish normally serve with pounded hot sambal belacan paste you guys will love it too !

Thursday, August 25, 2016

Jaggery Sago Agar-agar Mooncake 黄糖西米菜燕月饼

This is my 3rd batch of agar-agar mooncake for the coming festive season. I've chosen to flavour it with jaggery sugar and pairing it with sago filling. Earlier, I thought this is such a wonderful idea to recreate something fun and exciting for my guests and never thought it will became reality, one after one creation. And I am feeling great and thankful for the compliments given. Hopefully, I'll be able to recreate more exciting jelly mooncake on the coming days. So, stay tune guys !

Ingredients for sago layer :
100gm   white sago, rinsed
2 TB   water
80gm    sugar
1 tspn   rose water
pandan leaves, washed

Method :
(1)  wash and soak sago for 30 minutes, then drained.
(2)  combine water, sugar and pandan leaves into a sauce pan then cook till dissolved over low heat. Discharged leaves.
(3)  mix together syrup & sago till well cooperated then spoon to 8 individual cups.
(4)  finally, steamed for 20 minutes then off the heat and let to cool completely.

Ingredients for milk layer :
200ml   water
50ml     evaporated milk/creamer
2 TB     sugar
2 tspn   agar-agar powder
pandan leaves

Method :
(1)  combine everything then bring it to boil till sugar dissolved.
(2)  discharged pandan leaves and spoon milk mixture over to sago kuih.
(3)  leave to cool completely then keep chilled to set.
(4)  when ready, remove sago agar-agar from mould.

Ingredients for jaggery sugar outer layer :
300ml    water
2 TB      evaporated milk/creamer/coconut milk
80gm     jaggery sugar
2 tspn    agar-agar powder
pandan leaves

Method :
(1) combine all ingredients and bring it to boil till sugar dissolved.
(2) discharge pandan leaves and spoon a tablespoon of mixture to mooncake mould and let to set, it will takes a few seconds.
(3) later spoon another 2 tablespoon mixture to the mooncake mould then place in the sago filling, and top the rest of the agar-agar mixture to the mould.
(4) leave to cool and set before removing it from the mould.

Jelly mooncake was created evensince the economic crisis started years ago. And due to lower costing, jelly mooncake is now highly recommended during the festive season as a gift which is cheaper and healthier for all range of consumers.  So, for the coming years jelly mooncake should be widely sold during the mid-autumn festival. Hope you guys will love it too ! Enjoy & have fun.

Monday, August 22, 2016

Kampar Curry Chicken Bread Copycat 金宝咖喱面包鸡

Curry chicken bread is one of the most famous signature food in Kampar, Perak. It normally comes with either two to three flavours which included herbal chicken, curry chicken & lamb curry, wrapped inside a soft & fluffy bread dough. I remember my first attempt, it was 4 years ago. And this is my 3rd attempt after my 4 long years. I'm glad I'm still be able to work out a wonderful Indian curry for this recipe. Hubby is not a big fan of bread though. However, he takes only the curry chicken with white rice. haha....  while my children & I quickly dig into the curry with the hot steamy bread. Hmmm.... yumm.... simply irresistible !

Ingredients for curry chicken :
1/2 portion from the following recipe, click here.

Method :
once its done, leave to cool then wrap curry chicken with a plastic sheet (size : 17x17") and tide it up with a non-plastic string.

Ingredients for bread dough :
300gm  all purpose flour
300gm  bread flour
90gm   sugar
3-1/2 tspn  yeast
300ml   milk
1 egg
60gm  cold butter, chopped
1 tspn  salt

Method :
(1)  combine flour, sugar and yeast into a big mixing bowl then mix well.
(2)  stir in milk and egg till a sticky dough is form then add in butter and salt and knead till smooth.
(3)  leave dough to rest for an hour or till double in size, then punch to release air and knead till smooth.

* Glazing :  1 egg beatened and some sesame seeds for topping
Note  :   I've been using wax paper, aluminium foil and the latest one with plastic sheet to wrap the curry fillings. I came across that wax paper & plastic sheet works better. However, hubby said plastic sheet is not encourageable. So, wax paper should be the best.

(4)  next, place dough to slightly floured working table and roll it out flat to fit the curry chicken parcel.
(5)  now, wrap curry chicken parcel with flatten dough and seal it. Do make sure there's no holes around the bread dough.

(6)  finally, brush with egg glazing then sprinkle on the sesame seeds, and bake at preheated oven 180'C for about 20-25 minutes.

And here's what happened after 25 minutes ! My curry chicken bread finally turns out beautifully

Oh yes, looks really presentable and love the curry gravy too.

Come on.... you're most welcome to join me !  Enjoy everyone & Happy Baking.
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