Saturday, July 26, 2014

Ayam Biryani with Basmati Rice (Chicken Biryani)

There are many type of Biryani chicken available in any India restaurant or store.One of my favorite chicken biryani seasoning is Malay biryani.Well maybe it's because I'm from Malaysia or the taste of the seasoning suit me better than other flavor.This chicken biryani is also my hubby favorite and beloved spicy food.Actually, the spiciness for this biryani is so mild but for hubby it's very very hot and spicy.I don't understand why Indian food served in any restaurant is really pricey but you can make your own chicken biryani at home cost effectively without over budget if you don't mind the extra work.You can get the seasoning of biryani in any Indian store .The cooking method is easy and simple.


10 chicken thigh,remove skin and fat

1 pack Malay chicken biryani seasoning *available in any India store*
2 cups plain yogurt
2 cups whole milk
1 stick butter or 6 tbsp ghee oil
2 tbsp chicken bouillon powder
2 tbsp sugar
2 sprig curry leaves

3 inches ginger,puree
1 bulb,peeled and minced or puree


1:Remove chicken thigh skin and place into a large bucket or container.Pour biryani seasoning onto the chicken thigh,rub seasoning onto the chicken thoroughly.Marinate overnight or for 2-3 hours.

2:Heat wok at high with ghee or butter with minced garlic,curry leaves and ginger.Saute for 1 minute or until fragrant.

3:Add in marinated chicken into the wok,stir for 5 minutes.Cover with lid and simmer for 20 minutes.Pour in yogurt ,milk ,chicken bouillon powder and sugar,
mix well.

4:Cook for another 15-20 minutes or until cooked.Check the seasoning.Dish out and serve with basmati rice.

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Monday, June 23, 2014

Stuffed Chicken in Japanese Eggplant and Sweet Pepper in Bean Paste Sauce

Stuffed chicken with vegetables is another version of "young tau foo" which is a popular dish in Malaysia."Young Tau Foo" original version is minced mackerel fish stuffed with bean curd sheet,eggplant,bitter gourd,long chili pepper and soft bean curd in bean paste sauce or in clear soup.This minced chicken version is almost the same as original "young tau foo".If you don't have the fish paste,minced chicken is not bad too.

2 pounds minced chicken
1 stalk cilantro,washed and chopped
2 tsp seasalt
2 tsp ground white pepper
2 tsp sesame oil
1 tsp chicken bouillon

2 Japanese eggplant,washed and cut 3 inch each with slit in middle
5 Jalapeno,washed and cut 1/2
5 sweet pepper,washed and cut 1/2

3-4 fresh garlic,peeled and minced
2 tsp oyster sauce
1 tbsp soy sauce
2 tsp sesame oil
2 tsp bean paste
2 tsp sugar
3 tbsp vegetable oil


1:Combined ingredients (A) in a large bowl,mix well with spatula.Prepare all vegetables for stuffing.
2:Use spoon to stuff the chicken mixture into the cut vegetables.Dip cold water to smooth the stuffed chicken.Repeat the same procedure until all the the chicken mixture or vegetables run out.
3:Prepare vegetable oil in wok at medium high heat.When oil is hot,place the stuffed in the wok.fry for 2-3 minutes or until slightly golden brown.
4:Use the same wok to make the sauce.Remove the excess oil into a bowl.Toss in  garlic ,fry for 30 seconds,then pour all the ingredients (C) into the wok,stir well.Check the seasoning.
5:Place all the cooked stuffed vegetable into the sauce.Cook for 1 minute.Dish out and serve warm.

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Wednesday, June 4, 2014

Stir-fry Chicken Tender with Jalapeno in Bean Paste

Jalapeno is abundant and relatively cheap here in States.It's available in any season and everywhere.Using jalapeno as vegetable to cook with any dishes is really a great idea.


6 pieces of chicken tender,cut cubes
4 jalapeno,slice
1 large onion,peeled and slice
4-5 cloves garlic,peeled and minced
3 tbsp fine fermented bean paste ( available in any Asian store)
2 tbsp soy sauce
1 tbsp sugar
3 tbsp vegetable oil


1:Heat wok with oil at medium high heat.Add in minced garlic and saute for 30 seconds.Then add in bean paste ,stir for another 30 seconds .
2:Toss in chicken tender,use wok lid to cover the wok for 1 minute.Add in jalapeno,onion and all the seasoning,stir well and cook for under 1 minute.
3:Check the seasoning.Dish out and serve warm.

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Friday, May 23, 2014

Fried Banana Fritters with Coconut Flakes (Kuih Kodok/Jemput-Jemput Pisang)

Most of the time my kitchen has never been lack of ripe banana.Instead of sitting on the counter to gather fruit flies,I mashed the ripe banana and mix with flour to make banana fritters.I like my banana fritter that taste soft with full of banana flavor.I tried to used lesser flour beside that I also infused the batter with sweetened coconut flakes to make the taste more exotic or unique.Banana Fritters or in Malaysia language we called this golden gem as Jemput-jemput pisang or cengkodok is available in any food court or street vendor .This popular street snack fried food selling every where in night market,morning market or along the road side with others food vendors.Actually this delicious fried snack is really simply and easy to make,no special skill or mould needed.Just toss everything in the mixer and mix well before scoop the batter and deep fried it!! Taa---daah!! This golden gems really taste priceless!!


4-5 medium size ripe banana,peeled and mashed
1 cup all purpose flour,sieved
1 tsp baking powder
1 egg
1/2 cup sugar
1 tsp seasalt
1 cup sweetened coconut flakes
1 cup canola oil for frying


1:Mashed ripe banana in a mixer with spatula,add in flour,egg,baking powder and sugar,mix well.Then add in salt and coconut flakes,mix well.
2:Prepare a fryer or wok with oil at medium high heat.Use a metal tablespoon dip with oil to scoop the batter in round shape.
3:Slowly place the batter one by one in the hot oil,fry until golden brown.Remove fried fritters onto a paper towel plate to absorb excess oil.
4:Serve banana fritters warm with tea or coffee as snack or dessert.

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Friday, May 16, 2014

Chicken TCM Herbal Soup in Korean Pear

My mom bought some Chinese herbal for me to bring back with me from my last trip to Malaysia.Well,my mom knows the herbal better than me in form of benefits,qualities and prices,so I just let her do it without question.To be honest, I have no idea at all what these herbals functionality in term of "yin and yan" or health benefits.Traditional Chinese Medicine is very complicated to understand,just to remember the names make my head spinning big time!! Hahaha!! All I need to know is Chinese herbals are good for our health!! Yes!! you can called me ignorant  since I never learn or intend to remember what has been taught to me. Most of the time ,I just washed and toss the herbals into the pot with the meat and boil for few hours until it's ready to consume!! My personal opinion,if it's taste good that all it's matter!!I  bought a box of 3 Korean Pears from Chinatown and I remember a friend said about pear to make soup,so I toss in a big fat pear into the soup together. It's taste mildly sweet and smooth,not bad at all..My Mishu love any type of soup especially Chinese soup with herbs.She not typical American kid who only know how to drink hot and sour soup or egg drop soup.She even eat gojiberry after drinking her soup.I told her gojiberry is good for your eyes,then she said "OK" I will eat more!!
Chinese herbals from clock wise: 
dang gui( Chinese Angelica),hong zhou(pitted red dates),yu zhu(solomon seal's),wai san (Chinese yam or  dioscorea) gouji(gojiberry or wolfberry) and dang shen root( codonopsis) 

5 clean drumsticks or any part of chicken

handful of dried gojiberry
handful of dried pitted red dates
2 slices of dang gui
3-4 dried wai san
5-6 slices dang shen root
handful of yu zhu
*above herbals in dried form must be wash before use*

1 large Korean pear,peeled skin
2 liters water
salt to taste


1:Prepare a medium large soup pot with water at high heat.Toss in all the herbs,cover the pot with lid.When water rolling boil reduce heat to medium,add in drumsticks and pear.
2:Boil for 30 minutes,check the soup level,if needed add in 2 cups of water and continue to boil for another 20 minutes.
3:Add in salt,check the seasoning.Boil for another 10 minutes before remove from heat.
4:Dish out and serve warm.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.