Wednesday, September 28, 2016

Asian Kurma Chicken 亚洲拷瑪鸡肉

Kurma chicken @ ayam masak kurma is not a strange word here in Malaysia. Its one of the popular main dish serve almost every Malay restaurants or even at home. Unlike rendang or ayam masak lemak which is thick and dry, masak kurma has soup like gravy. This is such a irresistible dish to serve at anytime. I bet your guests will ask for more.

And here's what I did.
Ingredients :
1 kg  chicken, cut small (15 drumstick)
1-1/2 TB   turmeric powder
300ml   coconut milk
4 cups  water
salt to taste
1 TB   sugar
1 large  turmeric leaf, thinly sliced
3  stalk  lemongrass, take only the white part & smashed
2 pieces  asam keping

Blended paste :
3 TB  kurma mixed powder, toasted (I used readymixed)
5  candlenut / buah keras, slightly toasted
5 cloves garlic
1 large  onion
3  shallot
1"  ginger
1"  galangal / blue ginger
15  bird eye chilies
(blend into paste)

Method :
(1) wash & clean chicken thoroughly then cut into bite size as desired or you may use chicken drumstick, then marinade chicken with turmeric powder and set aside to rest for 30 minutes.
(2) preheat a wok with enough cooking oil for frying, then fry chicken meat till golden brown and set aside.
(3) now, preheat wok with 1/2 cup after fried cooking oil and saute lemongrass till fragrant then stir in blended paste and simmer everything till nice & fragrant.
(4) next, add in asam keping, water and coconut milk & bring it to boil for about 15 minutes over medium heat.

(5)  finally, add in fried chicken, salt & sugar, at the same time top up one cup of water, and let to boil over medium heat till chicken meat turns soft & tender. If the gravy is too thick, add in extra water and bring it to boil.
(6)  stir in turmeric leaf till well mixed and then off the heat. And its all ready to serve.

The gravy should look quite saucy and well blended. The additional turmeric leaf should be able to kill you instantly. Hubby calls for extra white rice...... The chicken meat tastes even merrier after soaking in the gravy overnight. Just imagine you're having a bowl of white rice infront of you right now. Slurppppp...... .haha......

Wednesday, September 21, 2016

Black Grapes Crumble Muffin 黑葡萄瑪芬

After busy making mooncakes in a roll during the whole season, its time to make something comforting for the kids and myself.  Muffins always my favourite breakfast and tea treat. And my latest favourite of all is the black grapes muffin, which I discovered and started using it a few years ago. Black grape is a perfect substitute which is high in vitamin C and also provide such beautiful food colouring in your baking too.  Hope you guys will love it too  !

Ingredients for muffins :
2-1/2 cup all purpose flour
3 tspn  baking powder
4 TB  sugar
1/2 tspn  salt
2 eggs, lightly beaten
1/2 cup thick cream
1 cup  milk
1/4 cup  corn oil
1-1/2 cup  seedless black grapes

Method :
(1) combine all ingredients and mix well, lastly stir in grapes.
(2) spoon batter evenly into 12 greased muffin tins then top with crumble pieces and bake at preheated oven 180'C for 20-25mins.

Ingredients for Crumble Topping :
40gm butter
2 tbsp sugar
1/2 cup all purpose flour
1/2 tspn  cinnamon powder

Method :
(1) cream butter & sugar till fluffy.
(2) fold in flour and mix to form a soft dough.
(3) add in chopped walnuts and mix combine.
(4) wrap dough with a plastic sheet and keep chilled for 15 

I love especially the crust. It tastes fantastic with extra butter on it.  I bet you can't stop at one ! Have fun.

Friday, September 16, 2016

Hong Kong Style Pan Fried Vermicelli In Gravy 香港式米粉

I tried this dish at least 3 times somewhere at a road side stall around Kahang, Johor. It was actually cooked by a Vietnamese lady whom married to the local guy. I have fallen in love with it eversince my first bite..... wakaka.... So finally, I decided to replicate it and this is my first attempt. Not bad at all ! My only comment is I need more gravy. Otherwise, it is perfect !

Ingredients :
4 pcs  rice vermicelli (preferably individual packing)
Cooking oil for frying

Method :  soak rice vermicelli for 3 minutes or just about to turn soft then drain (depends on thickness). Preheat frying pan with 3 tablespoon cooking oil then pan fry soaked vermicelli till brown & crispy. Add in cooking oil after each cooking.

Ingredients for prawns gravy :
3 cups  water
10 pcs  fresh water prawns, trimmed
1 small fish cake, cut small (optional)
salt & pepper to taste (I used 1/3 tspn salt)
1/3 tspn  vegetables granules
1 egg, roughly beaten
2 TB  chopped garlic
some Chinese cabbaage, cut small (as desired)
*thickening : 3 TB  water mixed with 1 TB  tapioca starch

Method :
(1) preheat frying pan or wok with 3 TB cooking oil, then stir in garlic and saute till fragrant (lightly brown).
(2) add in prawns & any other meat, cook till the prawns turned red.
(3) now, add in water, salt & pepper and vegetables granules, and bring it to boil over high heat.
(4) finally, stir in cabbage & thickening, let to cook for about a minute over medium heat or till the gravy became slightly thicken.
(5) off the heat, add in egg and let to stand for 2 minutes before stirring the gravy.
(6) now, pour gravy over to the serving plate with fried vermicelli and serve hot.

Of course, you need to cut the fried vermicelli into bite size, which is preferably !

It's best to serve these fried vermicelli immediately after adding in the boiling hot gravy cause the soup will be soaked up by the vermicelli very fast.  I have to say this is quite an addictive dish.  I will definitely make another batch soon. Just can't get enough of it ! >o< Hope you guys will love it too.
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