Hati Ayam Berlado (Berlado Chicken Liver)

Sambal Berlado is well-known and can be found in any malay or indonesian food stall selling rice! My favourites include Terung (Brinjal) Berlado, Dendeng (Beef) Berlado and Hati Ayam Berlado.  In the following recipe, I added both chicken liver and gizzard but the original recipe uses only chicken liver.  Do not omit the chillie seeds if you want a hot sambal!  Tastes excellent when eaten with just hot rice!

Ingredients (serves 4):
500 g chicken liver (or mixed with chicken gizzard), to be washed & cleaned
cooking oil for deep-frying
4 tbsp tomato ketchup
3 tsp sugar
salt to taste
juice of 1 calamansi lime (or 1 tbsp lime or lemon juice)
salt to taste

Ingredients to be coarsely pounded or blended:
5 stalks red chillies, to be washed & coarsely chopped
3 pips garlic, to be peeled & coarsely sliced
1 medium-size onions, to be peeled & coarsely sliced

Method:
In a saucepan, boil water over medium heat.  Add chicken liver and cook until colour changes. Remove with a slotted spoon and drain.  Once cool, slice into strips.  If using chicken gizzard, cook it first before cooking chicken liver.

Combine red chillies, sliced onion and garlic together.  Blend coarsely.

In a wok, heat enough oil for deep-frying over medium heat.  Deep-fry chicken liver until crispy. Remove and drain well.  Note:  I prefer to shallow-fry the chicken liver and gizzard.

Leave about 3 tbsp oil in wok and add blended ingredients.  Stir-fry until fragrant. Then, add tomato ketchup, sugar, lime juice and salt to taste.  Adjust seasoning by adding sugar or salt.

Return chicken liver to wok and toss well.

Serve with hot rice!

Bon Appetit!

Ayam Masak Merah Menyala

For our Eid Mubarak celebrations this year, I prepared a simple fare instead of the classic Lontong and its complementary dishes.  Apart from Rendang Daging Berempah, I also prepared Serunding and this dish to be served with Nasi Lobak Merah (Carrot Rice) and Instant Lemang & Ketupat Palas. All food are now gone and that thought brought a smile to my face!

Ingredients (serves 4):
5 chicken drumsticks or any preferred chicken parts (note:  I prefer to remove the skins)
1/2 cup tomato puree
1/2 cup red chilli paste (from soaked dried chillies)
1/2 cup coconut milk
4 tbsp cooking oil
1 tbsp ghee
sugar and salt to taste

Pounded Ingredients:
5 pips garlic
2 medium-size onions, to be peeled and sliced
3 cm galangal, to be peeled and sliced
1 stalk lemon grass, to be sliced

Method:
In a medium-size pot, heat oil and ghee over medium heat.  Add pounded ingredients, chilli paste and 2 tsp of sugar.  Cook until oil separates from the spices.

Add chicken drumsticks and tomato puree.  Stir well and bring to a slight boil.

Then, add coconut milk and stir well.  Cook until chicken is tender.  I prefer a thick gravy.  If you want a thinner gravy, just add more coconut milk.

Serve hot with rice!

Bon Appetit!

Ayam Goreng Berempah

A typical malay-style fried chicken in which pre-soaked coriander, cumin and aniseeds are added to the rempah.  This rempah paste is then rubbed onto the chicken pieces to give that extra flavour.  Best to leave for half an hour before frying. The crunchy taste of the rempah is awesome!

Ingredients (serves 4-6):
1 whole chicken, to be washed, dried and cut into serving portions (one may use drumsticks and chicken wings, if preferred)
enough oil for deep frying

Spices to be blended or pounded:
1 red chillie, to be sliced
3 pips garlic, to be sliced
1 cm fresh turmeric, to be peeled and sliced
1 tbsp coriander seeds, to be soaked in warm water
1 tsp cumin seeds, to be soaked in warm water
1 tsp aniseed, to be soaked in warm water
salt to taste

Method:
Rub chicken pieces with blended or pounded spices (rempah) and leave aside for 30 minutes.

In a wok, heat enough oil for deep frying.  Deep-fry chicken pieces until golden brown.  Serve as a side dish.

Bon Appetit!

Opor Ayam

A favourite dish during Eid, wedding and feasts.  Made up of chicken meat cooked in coconut milk and blended spices.  Although there are other recipes using different spices, my recipe is pretty simple and tastes excellent.

Ingredients (serves 4):
1 kg chicken meat (I used chicken legs)
1 can (400 ml) coconut milk
1 bay leaf
salt to taste
2-3 tbsp cooking oil

Pounded Ingredients:
4 shallots, to be peeled and sliced
1 large onion, to be peeled and sliced
3 stalks green chillies, to be sliced
1 pip garlic, to be peeled and sliced
3 pcs candlenuts, to be soaked in warm water
3 tbsp (level) coriander seeds, to be soaked in warm water
1 cm fresh ginger, to be peeled and sliced

Method:
Cut chicken into serving portions.  Then, wash and pat dry.

Blend the spices to a fine paste.

In a pot, heat oil over medium heat.  Then, add blended ingredients and stir-fry until fragrant.  Add chicken meat and cook for a further 5 to 10 minutes.

Add coconut milk and bay leaf.  Bring to a slight simmer and cook until chicken is cooked.  Reduce heat to between low and medium. The cooking process will take about 1/2 to 3/4 of an hour.  If the gravy is too thick, just add a little water.  Season with salt to taste.

Serve with hot rice and a vegetable side dish.

Bon Appetit!

Ayam Masak Merah

A traditional malay spicy chicken dish which is served at home and weddings.  It is best eaten with any kind of rice and today, I served this dish with Nasi Minyak and Acar Timun for dinner.

Ingredients (serves 4 - 6 persons):
1 whole chicken (about 1.2 kg)
1 tbsp turmeric powder
1 tsp salt

2 big onions, to be peeled and finely sliced
3 pcs cloves
3 cm cinamon stick
3 pcs cardamom
2 tbsp tomato puree
3 tbsp fried shallots
a handful coriander leaves
a handful mint leaves
3 large tomatoes, to be sliced
a little freshly made chicken stock (optional)
4 tbsp cooking oil

Blended Ingredients:
5 stalks fresh red chillies, to be sliced
1 big onion, to be peeled and sliced
3 pips garlic, to be peeled and sliced
2 cm fresh ginger, to be peeled and sliced
1 tsp cumin seeds, to be soaked in warm water
10 - 15 stalks dried chillies (can be reduced if you prefer less spicy), to be soaked in warm water

Method:
Wash and clean chicken.  Pat dry and cut into serving portions.  Season with turmeric powder and salt. Mix thoroughly.  Heat enough oil in a wok and deep-fry chicken pieces until golden.  Remove to a tray lined with kitchen paper and leave aside.

In a pot, heat oil and stir-fry sliced onions, cloves, cinnamon stick and cardamom until onion turns light golden.  Then, add blended ingredients and tomato puree.  Stir-fry for about 15 minutes or until the spices and oil are separated.

Add in mint leaves, coriander leaves and fried shallots.  Stir well.

Then, add tomato slices and some chicken stock (optional).  Cook for a further 10 to 15 minutes until the right consistency of gravy is reached.  Lastly, add the fried chicken and cook over medium heat until the chicken pieces are heat through.

Serve hot with any kinds of rice i.e. nasi minyak, nasi bryani or plain rice.

Bon Appetit!

Ayam Masak Kicap (Chicken Drumsticks in Soy Gravy)

This simple dish is one of our son's favourites.  It is quick to prepare and tastes delicious! The following recipe does not contain any spices at all!  Best eaten with rice or baguette!

Ingredients (serves 4):
8 chicken drumsticks, to be washed and patted dry
6 medium-sized potatoes, to be peeled and quartered
10 cherry tomatoes
4 shallots, to be peeled and finely sliced
5 cm fresh ginger, to be finely minced
3 pips garlic, to be peeled and finely sliced
6 tbsp dark soy sauce
1 - 2 tbsp sugar or according to taste
salt and ground white pepper according to taste
300 ml water or sufficient water needed (depends on one's liking)
3 tbsp cooking oil

Method:
Heat cooking oil in a pot over medium heat.  Stir-fry shallot slices, minced ginger and garlic slices until fragrant.  Add chicken drumsticks and cook until drumsticks are lightly browned.

Add water and bring to a slight boil.  Then, add soy sauce, sugar, seasonings and potatoes.  Cover pot and cook over low heat for about 25 minutes or until both chicken and potatoes are tender.  Once done, add in the cherry tomatoes and check seasoning!

Serve hot with rice or baguette!

Bon Appetit!

Ayam Penyet

I have been dreaming of this dish since our last summer holiday and could not tahan anymore.  By hook or by crook, I must cook this dish!  So, I spent the whole morning today preparing the ingredients and I must say that my efforts are worth it!  The taste of this dish speaks for itself .... yummy!!!  This dish is served with Asam Rebus, Sambal Terasi and plain white rice or chicken rice. One may add some cucumber slices and ripe pineapple slices on the side.  Following recipes serve 4.

Ayam Penyet 

Ingredients:
1 chicken, to be cut into 4
3 cm galangal, to be peeled and crushed
3 stalks lemon grass, to be crushed
3 bay leaves
1 tsp white pepper
1 litre water
200 ml coconut milk
salt and sugar to taste

Blended/Pounded Ingredients:
1 big onion
3 cloves garlic
2 cm ginger
1 tbsp coriander seeds, to be fried without oil until fragrant

Method:
Place all ingredients in a big pot and cook over medium heat until chicken is cooked.  Remove chicken to a colander and leave gravy to cool down completely.

Frying Batter Ingredients:
80 g rice flour
1 cup (250 ml) chicken gravy above
salt to taste
oil for deep frying

Method:
Mix all ingredients in a bowl thoroughly and season to taste.  Heat enough oil in a pot over medium heat.  Once the oil is hot, dip a chicken piece into batter and add to hot oil.  Deep fry until golden in colour.  Remove to a plate lined with absorbent paper.  Repeat until all chicken pieces are fried.

Kremes (Fried Batter) Ingredients:
1 cup chicken gravy
60 g rice flour
1 egg, to be lightly beaten
salt to taste
oil for deep frying as above

Method:
Mix all ingredients in a bowl and season to taste.  Add tablespoons of batter to oil and deep fry until crispy.  Remove to a plate lined with absorbent paper.  These are used to sprinkle over chicken when serving.


Asam Rebus (Sweet Sour Vegetable Soup)

Ingredients:
400 g pumpkin (labu) - this time, I used turnip, to be cut into cubes
250 g french beans, to be cut into 3 cm lengths
50 g groundnuts, to be soaked
100 g baby corns (optional)
2 pcs dried tamarind
2 pcs bay leaves
3 tbsp sugar
salt to taste
40 g fresh tamarind to be mixed with 50 ml water (only the juice is used)
1 to 1.5 litre water

Blended/Pounded Ingredients:
2 big onions
2 cloves garlic
1 tsp shrimp paste (belacan)
2 red chillies
25 g dried anchovies, to be soaked first

Method:
Bring water in a pot to boil and add groundnuts.  Then, add in the blended ingredients and bring to boil again.  Let it simmer for about 10 minutes.  Add the rest of the ingredients except the french beans.  Once the pumpkins are cooked, add in the french beans and season with salt and sugar to taste.

Sambal Terasi or Sambal Belacan

Ingredients:
150 g red chillies, stalks removed
3 medium-size red tomatoes
6 shallots
1 clove garlic
30 g piece shrimp paste (belacan)
oil for shallow frying

2 tsp palm sugar
1 lime, to be juiced

Method:
Heat a little oil in a pot.  Fry the chillies, tomatoes, shallots, garlic and schrimp paste separately. Then, blend all of them together with the lime juice and palm sugar.  Season with salt and sugar to taste.

Serve Ayam Penyet with Asam Rebus, Sambal Terasi and plain rice or chicken rice.

Bon Appetit!

French Beans in Coconut Gravy (Malay Style)

This simple dish is also known as Kacang Bonces Masak Lemak in the malay language.  It is one of my husband's asian favourites which is easy to prepare.  Normally, I would serve this dish together with fried chicken, fried omelette and rice, not forgetting the sambal belacan.  Following recipes serve 4.

Ingredients:
500 g french beans, to be washed, dried and cut into 5 cm lengths
1 can (425 ml) coconut milk
a little tang hoon, to be soaked in warm water
salt to taste
2 tbsp oil

Blended Ingredients:
2 tbsp dried prawns, to be soaked in warm water
1 big onion, to be sliced
2 cloves of garlic, to be sliced
1 red chilli, to be sliced

Method:
Heat oil in a pot and stir-fry blended ingredients until fragrant.  Add in coconut milk and bring to a boil slowly.  Reduce heat and let it simmer until some oil are seen on the surface.  This will take about 10 minutes.

Add french beans and cook until they are almost tender.  Season with salt to taste.  Then, add in tang hoon and let it simmer gently.

Fried Chicken

Ingredients:
4 chicken legs, to be washed, dried and cut into two at the joints
1 tsp turmeric powder
1 tsp salt or to taste
1 tbsp corriander powder
1 tsp cumin powder
1 tsp aniseed powder

oil for deep frying

Note:  Preferably, I will use fresh turmeric, corriander seeds, cumin seeds & aniseed.  These have to be blended together and is optional.

Method:
Combine all spices and coat the chicken pieces.  Heat oil in a deep fryer and fry them until golden brown.  Remove to a plate which is lines with absorbent paper.

Fried Omelette

Ingredients:
3 eggs
1 big onion, to be sliced finely
1 red chillie (optional), to be sliced finely
salt & pepper to taste
a little oil

Method:
Beat eggs lightly in a bowl and add the rest of the ingredients.  Heat a little oil in a pan and fry omelette.

Bon Appetit!