Chicken Katsu - AFF Japan

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This is a simple and yet delicious recipe. Chicken Katsu basically is fried chicken breast cutlet. The cutlet is breaded with flour, egg and panko before frying. Sometimes I prepare more and keep in freezer. I will bring down and keep in fridge the night before I want to cook for my kids’ lunch box. Along with chicken katsu I prepare teriyaki sauce as well to eat with rice.

Teriyaki Chicken - AFF Japan

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Teriyaki chicken is one of my kids' favourite whenever dining at Japanese restaurant. They love it either with rice or noodles. With step by step photos from Just One Cookbook I have no trouble to prepare at home. Be patient when you pan fry the chicken. Only turn over when the skin is nicely brown. This way you will have fragrant browned teriyaki chicken.

If you prefer cooking teriyaki chicken in oven, do visit Shannon, Just As Delish for the recipes.

Pandan Nasi Lemak with Tumeric Chicken

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Lately a lot of blogger friends serving pandan nasi lemak (coconut fragrant rice with screwpine leaves extract). They inspire me to cook and serve it to my family too :) 

Chicken Fillet in Burger Meal

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My elder son requests me to prepare burger with chicken fillets. Without any delay I prepare this chicken burger meal for that day dinner. As usual I use homemade burger buns and this time is spinach buns. Together with chicken fillets, I serve with lettuce (生菜), cheddar cheese and fried egg. Not forget mayonnaise and tomato/ chili sauce^^

You can spread butter on buns and pan fry on hot pan for more flavour. This time I omit. Nevertheless this chicken burger turns out great! This is light and yet satisfying meal.

Chicken Fillet in Burger Meal

Ingredients:
8 pieces chicken breast fillet
*from 1 chicken. Cut diagonally into ½ cm thickness, about ½ palm size.

~Seasoning
½ teaspoon salt
½ teaspoon pepper
½ egg white from an egg

~Coating
½ cup breadcrumbs
1 teaspoon dried oregano

~Serving with
Spinach buns
Lettuce (生菜)
Fried egg
Cheddar cheese 

Methods:

1. Add seasoning into fillets and set aside for 15 minutes.

2. Mix breadcrumbs and oregano in a plate. Coat each fillet with breadcrumbs mixture. 

3. Heat up wok, add in 2-3 tablespoons oil. Arrange fillets inside and fry till golden brown.

*do not cook at high heat as breadcrumbs easy to get burn.

4. Assemble burger by cutting the bun into half. Arrange lettuce, cheddar cheese, fried egg and fillet. Spread mayonnaise and tomato/ chili sauce. Cover with the other half bun. Chicken burger bun is good to go! Enjoy!

I am submitting this post to 

~See Ya In The Gumbo hosted by Ms. enPlace

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv

Kuzi Ayam (Curry Chicken)- MFF Kelantan

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Looking at the curry gravy, you might wonder how much chilies inside this curry? Surprisingly this Kelantan style curry chicken not using any chilies! Tomato purée and tomato sauce are the main ingredients that give this dish 'curry' looks! Besides few spices lots of onion are used which make this curry chicken taste so great! The onions are first fried then grind before used. Those browned onion not only help thicken the gravy it also make this curry delicious! 

I prepared this Kelantan style curry chicken for lunch during weekend. I served with blue rice (colour from blue pea flowers/bunga telang), cracker (keropok) which is inspired by Kelantan Nasi Kerabu. Since my hubby and kids can't accept Nasi Kerabu I'm sure they have no problem of having blue rice with this flavourful curry chicken. Another family favourite dish discovered- Kuzi Ayam! Thanks Phong Hong for the recipe!

Adapted from Phong Hong Bakes
Kuzi Ayam (Kelantan Style Curry Chicken)
Ingredients :
(A) Dry Spice Mix
1 tablespoon ground coriander
1 teaspoon ground fennel
1 teaspoon ground cumin
*I grind above spices from the seeds

½ teaspoon ground white pepper
½ teaspoon ground ginger (grate from fresh ginger)
¼ teaspoon ground cinnamon

(B)
800g chicken, cut into pieces (used 2 chicken Maryland)
3 cloves garlic, finely pounded or grated
1 teaspoon salt

(C)
3 tablespoons ghee (omit)
3 tablespoons cooking oil
250g onions, thinly sliced (I used big onions and shallots)
30g almonds, blanched and halved (omit)
80g California golden raisins
80ml tomato puree
80ml tomato ketchup
400ml water (adjust according to your preference)
100 ml evaporated milk (replace with coconut milk)
*only add coconut milk at the end of cooking time

Methods :
1. Combine dry spices in a small bowl and set aside.

2. Marinate chicken pieces with ground garlic and salt. Set aside for 10 minutes.

3. Heat ghee (if using) and oil in a wok or large saucepan. Fry sliced shallots until crisp and golden brown and onion till soft, lightly brown.

*I fry separately for shallots and onions.
4. Drain fried shallots on paper towels. Grind shallots and onions till fine. Set aside.

5. With the same oil, fry the almonds (if using) over low heat until lightly coloured before adding the raisins. Cook under 1 minute to plump up the raisins. Drain almonds and raisins on a paper towel.

6. In the same wok, add the chicken pieces and cook until lightly browned around the edges. Some oil will release from the chicken.

7. Add ground spices, tomato puree, tomato ketchup, milk (if using), ground fried onions and water.

8. When it comes to a boil, reduce heat and cover the lid. Cook on low heat for about 20 minutes until the chicken is cooked and tender. Check from time to time to prevent base form burning (due to thick gravy).

9. The gravy should be fairly thick but if the mixture is too dry, thin down with a little hot water. Add coconut milk, raisins and almonds and cook for another 1 minute. Taste and adjust seasoning.

10. Serve with rice and enjoy!

Note: I used leftover curry chicken gravy as sauce for my family dinner meal- Curry spaghetti ! Simply delicious!

I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by Gertrude of My Kitchen Snippets

Ayam Percik (Grilled Chicken) -MFF Kelantan

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I have been eyeing on Ayam Percik recipe for quite long. Ever since I saw Ayam Percik of Lena aka Frozen Wings during MFF Terengganu I knew I going to cook. But at last I can't make it. So this time not going to miss Kelantan version of Ayam Percik :D

Whenever I visit my MIL in Seremban I will buy Ayam Percik from AYAMAS (no branch in Kuching). Love the spices on the grilled chicken. However during my last visit I found that the quality of their chicken is not as good as few years back. The chicken meat is dry and not so fragrant. 

Since I love Ayam Percik I should cook it and eat anytime I want. After looking at Kelly Siew Kelantan version Ayam Percik, I notice that it is easy and less preparation compare to Terengganu version. Without much delay I gather the ingredients and cook it for my family lunch. Wow! The coconut milk and spices used indeed make this grilled chicken very flavourful! My hubby and myself enjoy it very much! How I wish my kids can have it too (they can't take any heat :D). I shall try out Terengganu version one day. And no more take away from AYAMAS in future :D

Serve Ayam Percik with rice, fragrant coconut gravy from grilled chicken and coriander as salad by the side. Since the heat is mild, 'Siok' with added chili padi in the gravy. Can’t wait to cook again!

Adapted and slightly modified from Kelly Siew Cooks
Ayam Percik Kelantan

Ingredients:
(A)

2 chicken maryland (thighs with drumsticks)
200ml coconut milk
3 cardamoms
3 cloves
1 stalk lemongrass, bruised

1 tablespoon tamarind paste
1 teaspoon salt
½ teaspoon white pepper
1 teaspoon sugar
1 teaspoon potato starch mixed with water(omit)

(B) Spice paste
3 cloves garlic
1 thumb sized ginger
3 shallots
3-4 dried chili, soaked and drained
1 stalk lemongrass

½ cup water


Methods:

1. Preparing spice paste by adding ingredients (B) into blender. Grind till fine paste. Adding into wok/pot together with chicken maryland and marinate for at least ½ hour.

*Using the same wok/pot for marinating and cooking as well. Less cleaning :P

2. Pour half the coconut milk over marinated chicken. Add cardamom, cloves and lemongrass. Cook over medium heat until chicken is partly cooked, about 20 minutes. Season with tamarind paste, salt, pepper and sugar halfway through.

3. Remove the chicken, reserving the coconut milk gravy in the wok/pot. Discard the cardamom and cloves from the gravy. Add the rest of coconut milk and the potato starch mix (if using). Simmer until thick. Taste for seasoning. Turn off the heat and leave aside.

4. Place the chicken (skin facing up) on lined baking tray. Ladle 2-3 spoons of gravy on chicken. Cook under oven grill (broiler) at medium heat for 7-8 minutes. Again ladle gravy on chicken and continue grill till chicken is golden brown and cooked well. Serve!

I am submitting this post to 

~Malaysian Food Fest, Kelantan Month hosted by Gertrude of My KitchenSnippets

~See Ya In The Gumbo hosted by Ms. enPlace

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv

Crispy Skin Roasted Chicken Thighs

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This recipe I have posted before but with whole chicken. One of my FB readers asking whether can be done with only drumsticks instead of whole bird. Actually I seldom bake whole chicken because we can’t finish in one meal. Unless I want to keep certain parts especially the chicken breast for salad. The most I bake is with chicken thighs. Therefore I really keen to try and find out.    

It seems the same recipe with whole chicken works pretty well for thighs too (more crispy skin with thigh instead of drumstick). However I made mistake. I baked the thighs by placing the skin facing down first and turning over during the baking process. It ends up some parts not crispy. The skin might be crispy more evenly if I bake only with the skin up throughout the baking process.     

Ingredients:
4 pieces chicken thighs

1 ½ cups water
1 tablespoon maltose (麦芽糖）
½ tablespoon vinegar

~Seasoning
Salt and pepper to taste

Methods:

1. Combine water, maltose and vinegar in a wok/a large pot and bring it to boil. Turn off the heat.

2. Clean the chicken and pat dry. Put the chicken into hot water mixture. Turn several times for well coating.

3. Arrange the chicken on wire rack as shown and sun dried for an hour.

5. Turn the thighs with skin side down. Rubbing salt and pepper around chicken. Do not rub mixture over the outer skin! Once done, turn over and bake with skin side up.

*Mine bake with skin side down first and turn during the baking process. The result is not that good.

6. Bake in preheated oven 190'C for about 30 minutes or until the skin is brown and crispy. 

I am submitting this post to 

~ Recipe Box#39 hosted by Bizzy Bakes

~See Ya In The Gumbo hosted by Ms. enPlace

~Made with Love Mondays hosted byJavelin Warrior's Cookin w/Luv

Malay Red Cooked Chicken / Ayam Masak Merah (Kids version)

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I never think that I can cook Malay Red Cooked Chicken for kids until I read it from My Little Favourite DIY. I omit chili totally as my kids can’t take any heat. Yes this dish is well received by them. But for me I prefer to go with some hot chili sauce :D Next time will cook it and serve with pasta as main course.

Adapted and slightly modified from My Little Favourite DIY 

Malay Red Cooked Chicken / Ayam Masak Merah

Ingredients:

(A)
6 chicken wings (used the drumlet and middle joint, about 600g)
½ teaspoon salt
½ teaspoon turmeric powder
Dash of pepper

(B)
2 shallots
½ cm ginger
2 cloves of garlic

1 inch cinnamon stick
2 cloves (bunga cengkih)
3 cardamoms (buah pelaga)
1 red onion sliced

(C)
½ cup tomato ketchup
½ cup evaporated milk (or coconut milk)
½ cup water
½ teaspoon salt
1-2 tablespoon sugar to taste

Methods:

1. Marinate chicken with salt, turmeric and pepper for at least 30 minutes.

2. Mill shallots, ginger and garlic.

3. Heat wok, add in 1 tablespoon cooking oil. Arrange chicken parts and pan fry till the skin turns brown. Dish up.

*It’s ok if the chicken is not cooked thoroughly and still oozes some blood.

4. Add in 1-2 tablespoons oil, sauté the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and continue to sauté until the onions looks translucent and wilts.

5. Put in the ingredients (C), return chicken into the wok and cook until the gravy reduces to preferred amount. Serve!

I like to link this post to 

~ Recipe Box#38 hosted by Bizzy Bakes

~ See Ya In The Gumbo hosted by Ms. enPlace

~Little Thumbs Up event organised by Zoe from Bake for Happy Kids and My Little Favourite DIY with ‘Tomato’ as March theme

Braised Chicken Wings with Mushroom

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Believe it or not these golden brown wings are cooked without adding any oil. It is cooked on its own fat. After placing in hot wok the fat will release and sear the meat till golden brown colour. In Chinese cuisine, braising is commonly used especially braising pork. The process might take hours to get maximum flavour and soft texture. But not for chicken as it is easy to get cooked. Let see how to cook without adding any oil :D

Braised chicken wings with mushroom

Recipe from Vivian Pang kitchen

Ingredients:
(A)
5 wings
3 slices ginger
3-4 stalks green onion (white part)
2 gloves garlic
10 pieces dried mushroom
10g dried black fungus （黑木耳）

(B) seasoning
1 tablespoon light soya sauce
1 tablespoon Chinese cooking wine
150ml water (reserve from soaking mushroom)
1-2 teaspoons sugar
1 teaspoon black vinegar (甜醋）
salt to taste
Dash of pepper

(C) thickening sauce
1 teaspoon cornflour
1 tablespoon water
*dissolve and set aside

Methods:
~Preparation
1. Cut wings into 3 parts. Use drumlet and middle part of wings. Pat the wings dry with kitchen towel.
2. Soak dried mushroom till soft and expand. Wash and cut into pieces if too big. Keep the soaked water for later use.
3. Soak dried black fungus till expand. Wash and remove the hard portion (root) if any.
4. Diced garlic.


~Cooking
1. Heat up wok on high heat. Without adding any oil, arrange wing pieces in hot wok. Lower the heat to medium-low. Cover with lid and leave to cook for about 15 minutes. Check time to time to prevent burnt. Wings will release oil as it cook. Turn over once achieve golden brown.
*wings are easy to turn over without sticking once nicely brown.*brown wings give more flavour to this dish.  

2. Once all wings have been turn over add in ginger slices and green onion into wok. Cover and let other side of wings brown for about 8-10 minutes. 

3. Add in diced garlic and fry till lightly brown.

4. Now add in seasoning. Start adding soya, cooking wine and lastly water. Add in sugar,  black vinegar and salt. Add in mushroom and bring to boil. Cook about 5 minutes or till wings cook through.

5. Add in cornflour mixture to thicken the sauce. Lastly add dash of pepper. Dish out and serve!

I'm submitting this post to

~ Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover 

~ Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker 

~ Recipe Box#32 hosted by Bizzy Bakes

Crispy Skin Roasted Chicken

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I used this recipe before for roasting duck. The result turns out great! As the named stated crispy skin! This time I'm using chicken. My kids love it! 

The preparation is not much. As long as is sunny day you shall have no problem to get crispy skin roasted chicken. Why not prepare this oven roasted chicken together with other dishes for coming Chinese New Year reunion dinner?

Adapted and slightly modified from My Little Space

Ingredients:

1 whole chicken (I used 1.5kg)

3 cups water

2 tablespoons maltose

1 tablespoons vinegar

~Seasoning

2 gloves grated garlic

1 tablespoon grated ginger 

½ teaspoon Chinese 5 spice

1 teaspoon salt

Methods:

1. Combine water, maltose and vinegar in a wok/a large pot and bring it to boil.

2. Clean the chicken and pat dry. Bath the chicken with the boiling mixture for several times.

3. Tide the neck of the chicken with a string and sun dried for an hour.

*since I had remove the chicken neck I place the chicken upright with a mineral bottle (filled with water so it can stand) inside the cavity.

4. Again bath the chicken for the 2^nd time, sun dried again for another 1 ½ hours or till dried & hard skin is formed.

5. Combine all the seasonings and mix well, stuff mixture into the chicken and spread around the inner part. Do not rub mixture over the outer skin!

6. With string tie the chicken feet for easy handling. Wrap the wing tips with foil to prevent burnt. Bake in preheated oven 190'C for about an hour or until the skin is brown and crispy. 

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover

Nasi Kebuli with Spiced Roast Chicken-MFF Pahang

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I never heard of Nasi Kebuli until I read it in MFF-Pahang. By looking at the spices used in the recipe I know I'm going to cook. Coriander seeds, fennel seeds and cumin seeds are the spices commonly used in my kitchen. I used to marinate chicken for roasted chicken which is our family favourite dish. Therefore my kids especially will accept this Nasi Kebuli.

My rice turns out sticky instead of fluffy. I added too much water! Apart from the 'not good' texture this rice is very flavourful. I personally like it but not my hubby and kids :P Since I have made it I don't want to miss the chance to submit for this month MFF-Pahang state hosted by Wendy. 

I'm sharing our family favourite spice roasted chicken too. I used to bake together with cauliflower or any root vegetable (like carrot, pumpkin, potatoes or even garlic and onion) underneath. By doing this vegetables are indirectly seasoned with roasted chicken ‘drips’. In order to avoid direct contact with rack (for easy cleaning and sticking) I place the chicken on lemon grass (serai). If you are using carrots, potatoes; cut them into lengthwise. Put on rack and place chicken pieces on it.

Adapted from Wendy
~Nasi Kebuli
Ingredients:

(A)
350gm basmathi rice (2 ½ cups)
1 red onion, thinly sliced
2 clove garlic, minced
1 inch ginger, bashed
2 inches cinnamon stick
3 cardamom
 
(B)

1 lemongrass
1 kaffir lime leave
1 sprig mint
 

(C)
½ cup coconut milk
2 teaspoon salt
1 tablespoon butter + 1 teaspoon oil
700gm water

(D) Grind finely
½ tablespoons coriander seeds
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon black pepper (whole

(E) Condiments
Chinese parsley
Fried shallots
Fried/toasted cashew nuts
Golden Raisins
Omelette strips
 

Methods:
1. Wash rice and let it drip dry in a colander.
2.  Heat wok on medium heat and put in oil and butter. Saute onions, garlic and ginger, cinnamon stick, cardamom and all the ground spices until very fragrant and the onions are translucent.
3. Put in rice and toss it around.
4. Put in water, coconut milk and salt and bring it to a boil.
5. Add in lemongrass, kaffir leaf and mint.
6. Let rice cook until done. Let rice sit for at least 30 minutes.
7. Fluff rice and then top with the condiments.
8. Serve rice with daging bakar/pacak or preferred dishes.

I’m serving with roast chicken with the same spices as Nasi Kebuli. By the time you had finish cooking the Nasi Kebuli your roasted chicken in oven is done as well!
 

~ Spiced roast chicken
Ingredients:
2 chicken thighs (with skin)
2 drumsticks (with skin)
1 teaspoon salt
1 tablespoon brown sugar
 
Grind finely
½ tablespoons coriander seeds
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon black pepper (whole)

methods:
1. Add in salt and brown sugar into spice powder. Mix well.
2. Coat the spices evenly on chicken pieces. Leave to marinate at least 1 hour or overnight in fridge.

3. Place lemon grass (or vegetable) on rack. Arrange chicken pieces on top with skin facing down. Bake in preheated oven 250C for 30 minutes or till cooked.
* For easy cleaning place a tray with aluminium foil underneath. I place cauliflower and cook at the same time.
* For even cooking (nice brown skin), turn over chicken after 20 minutes in oven. Then continue bake till done.

I am submitting this post to MFF Pahang Month hosted by Wendy, Table for Two.

Chicken Kapitan

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Melaka, you will think off Baba-Nyonya food which has the influence of Malay and Chinese culture. Like other curry lots of spices are used in this Chicken Kapitan. One thing unique is soya bean paste is added which usually appear in Chinese cooking.
 

I found that the chili paste which sold in packets (some in container) are more on salty side. Therefore I used the fresh type which I get from Indian spice shop. If you are Malaysian you can easily find such spices shops in wet market place. The owner will ask you how spicy (heat) you like. I choose the medium type. However my curry turns out more on spicy side. I think the amount of chili paste used in this recipe quite a lot and cause super spicy instead of medium. Hubby can't eat much (who used to eat most of the meat) due to too 'hot' for him :D I am from Penang and I grew up having spicy food. I definitely enjoy this spicy Chicken Kapitan. So do consider the level of heat before you buy :)

I read on somewhere there is coconut version of Kapitan. I’m sure they both taste equally great!

Adapted and slightly modified from Zesty Southeast Asian Treats cookbook

Ingredients:

(A)

1kg chicken, cut into pieces

1 piece dried tamarind peel

4 tablespoons tamarind paste (asam jawa)

300ml warm water

* Stir to mix and set aside for few minutes. Strain and remove the seeds.

 

(B)

15 pieces shallots (about 100g)

½ thumb sized turmeric

2 stalks lemon grass

2 candlenuts (buah keras)

2 cloves

1 teaspoon peppercorn

1 tablespoon bean paste

(C)

120g chili paste

1 inch cinnamon bark

(D) Seasoning

2 tablespoon sugar

 

Methods:

1. Grind ingredients (B) into spice paste.

2. Add in 4 tablespoons of vegetable oil into hot wok. Add in the grinded spice paste together with chili paste and cinnamon bark. Stir fry till the stage where the oil separated from the spices. Red oil will appear by the side of the cooked spices.

3. Put in chicken pieces and stir mix for few minutes. Add in tamarind juice and dried tamarind peel. Bring the water to boil, lower the heat. Cover and simmer for 20-25 minutes until the gravy thicken and chicken is cooked.

4. Add in sugar and stir evenly. Dish out and enjoy!

I am submitting this post to Malaysian Food Fest, Melaka Month hosted by Cindy of yummylittlecooks