Sunday, September 30, 2012

Curry Chicken with Tumeric Rice(Kari Ayam Dan Nasi Kunyit)


I cooked this authentic Nyonya dish for a pot luck party when a good friend of mine came to visit her niece in New York from San Francisco.The day before I cooked this dish,I called my mom back in Malaysia.I'm seeking her advise,maybe I should said her knowledge to teach me how to make nasi kunyit with chewy and spongy texture.She told me to soaked the glutinous rice overnight before steam it the next day.I also added some pounded fresh tumeric in the soaking rice as she suggested but the color doesn't turn up as yellow as I expected.(maybe it's coz by storing in the freezer too long)Long story short my mom told me not to add water in the rice while steaming,just sprinkle some coconut milk and salt on the rice when it's almost ready.No wonder, my previous cooked nasi kunyit texture taste and look like porridge(bubur)!!Now I know the reason why I have a deconstructed nasi kunyit that look like nasi impit!!lol!







Curry chicken ingredients and method:
Refer  here curry-chicken-malaysia-style !!


Ingredients:
2 cups glutinous rice,washed and soaked in water
3-4 inch fresh tumeric,pounded to extract juice or 2 tbsp tumeric powder
100 ml coconut milk,plus extra if needed
1 tsp of salt
3-4 pandan leaves

Side Dishes:
1 cucumber,slice
5 hard boiled eggs,discard shells and cut 1/2
200 gm fried anchovies


Method for Steamed Nasi Kunyit (Tumeric Rice) 


1:Washed and soaked glutinous rice over night.Pounded fresh tumeric and soak together with the rice.Prepare steamer at high heat.
2:Discard all soaked water in the rice.If  you don't have fresh tumeric,just use tumeric powder.Mix tumeric powder well in the water  with the rice before discard the excess water.Toss in pandan leave and salt in the rice,mix well.
3:Steam rice in aluminum container or deep stainless steel plate at high heat for 20 minutes with lid on.Remove lid and sprinkle coconut milk all over the rice.Use spatula to mix the rice well.Stem for another 5-10 minutes.
4:Remove rice from steamer and serve warm with curry chicken and side dishes.

anchovies




steamed tumeric rice

curry chicken on the stove








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Tuesday, September 25, 2012

Chicken Tender with Hoisin Sauce

Chicken tender is the best part of the whole chicken.This part of meat is really tender,juicy and moist.For me the best way to cook this part of meat is to fried and coated with your favorite sauce.





Ingredients:
2 lbs chicken tender,cut about 2 inch

Seasoning:

1 tbsp garlic powder
1 tbsp sugar
1 tsp salt
1 tbsp ground white pepper


Breading:
1/2 cup rice flour
1/2 cup all purpose flour.

1 cup canola oil

Sauce:
4-5 tbsp hoisin sauce
3 tbsp ketchup
1 tbsp soy sauce
2 tbsp Chinese rice wine or Shaoxing wine
3 tbsp sugar
salt to taste

Vegetables:
3 cloves garlic,peeled and minced
1 small yellow bell pepper,cut cubes
1 small onion,peeled and cut cubes
1 small orange bell pepper,cut cubes

3 tbsp corn flour + 2-3 tbsp cold water 




Method:
1:Combine chicken tender with all the seasoning ingredients,mix well.Marinate chicken tender overnight.
2:Heat oil in fryer or wok at high heat. Coat chicken with flour mixture before place in hot oil.Fry chicken until golden brown.Remove chicken to plate.
3:Remove the rest of frying oil and leave about 2 tbsp for stir-fry.Add in garlic,fry for 1-2 minutes before toss in all the sauce ingredients,mix well.
4:When the sauce bubbly,toss in cut vegetables,cook for 3 minutes.Add in the corn flour solution to thicken the gravy.Check the seasoning.
5:Toss in the fried tender chicken,mix well with the gravy.Dish out and serve warm with rice.









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Tuesday, September 18, 2012

Sambal Telur (Spicy Hard-boiled Egg)


Sambal telur is a popular Malay's cuisine among all Malaysian races:Chinese,Malay,Indian and etc.Sambal is a spicy, chili based sauce or relish that is popular in Southeast Asia .The sauce consists of ground or pureed chilies and may include small amounts of other ingredients such as citrus juice(tamarind), shallots, fruit, salt, sugar,garlic,ginger or other spices.This sambal telur can be consider as a side dish.This spicy side dish is suitable  to go along with Nasi lemak(coconut rice).It's also great pairing with any fried noodles or fried rice..Thinking about it now,make me hungry again!! 








Ingredients:
10 hard-boiled eggs,removed shell
1 large onion,peeled and sliced


Spices Sauce:
15 fresh red chili pepper,removed seeds
1/2 cup dried red pepper,soaked until soft
5 bulbs fresh garlic,peeled
10 shallot,peeled
2 lemongrass,sliced(use the white part only)
100 gm belacan,(shrimp paste)lightly fried or toasted
1/2 cup sugar or to taste
3 tbsp tamarind powder or tamarind pulp mix with water (1/4 cup)
salt to taste
1 cup canola oil


Method:

1:Wash ,peel and slice all the spices ingredients .Combine all ingredients in food processor except sugar ,tamarind and salt ,ground/grind/pound until it become paste texture.Pour 1/2 cup of oil when gring,leave the other 1/2 for sauteed.
2:Meanwhile prepared water in a medium pot at high heat.Place eggs and salt in the water.Boil the eggs for 20 minutes or until cooked.Removed after cooked and discards shell.Place cooked eggs in a large bowl.
3:Heat wok with oil at medium high heat.Add in the ground spices and slowly saute until fragrant or the color change to darker red.Add in tamarind,sugar and salt,mix well.Check the seasoning.
4:Add in onion and cook for 3 minutes before scoop the gravy to prepared hard boiled eggs.Serve with rice or noodle.







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Monday, September 10, 2012

Crispy Roast Pork Belly with Fermented Bean Curd (Fu-yee)

Pork belly is a popular Asian and Latino meat cuisine.This part of pork have a nice layer of meat, a nice layer of fat, another nice layer of meat, another nice layer of fat, and when you cook it properly, you have a thin crispy layer on top that's crackly when you bite down into it -- which you should never do in less than three seconds.This time I didn't bother to pay attention on the skin-Chinese style crackling (sau rou) because we eventually discard the skin after cooked.







Ingredients:
2 x 3-4 lbs pork belly,no bones



Seasoning:
3 tbsp fermented bean curd,crushed
3 tbsp seasalt
4 tbsp vinegar
4 tbsp Chinese rice wine
2 tbsp sugar
1 tbsp five spice powder






< Method:
1:Wash and pat dry the pork belly.Use a sharp knife to slit (3 slits)the pork belly half way thru,don't cut through all the way.fermented bean
2:Combine all the seasoning in a bowl,mix well.Rub the seasoning all over the pork belly and marinated overnight.
3:Preheat oven to 420 F.Live aluminum foil over baking sheet.Place the marinated pork belly on the wire rack over aluminum foil.

4:Roast for 70-80 minutes.Remove pork from oven and let it rest for 10 minutes before cut and serve warm.


ready for roasting











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Wednesday, September 5, 2012

Stir-fry White Meat Chicken with Cashew-Nut

Cashew-nut chicken is a popular Chinese dish serve in any Chinese restaurant or any Chinese or Asian household.Cooking cashew nut chicken is home is as easy as ABC.Anyone who have basic sauce ingredients in their kitchen can cook this dish at home.Then all I needs is boneless chicken, cashew nut and my favorite vegetables!! Taaa-dah!! Within 30 minutes, I can produces a priceless dish for my dinner!!





Ingredients:
2 pieces boneless chicken breast,cut cubes + 3 tbsp corn flour + 2 tbsp soy sauce(mix well)
4 ox white button mushroom,washed ,removed the stump and cut diced
1 small red bell pepper,cut diced
1 small green bell pepper,cut diced
1 small onion,peeled and diced
4-5 cloves garlic,peeled and minced

Seasoning:
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp chicken bouillon powder
2 tbsp Chinese wine

3 tbsp canola oil
1 cup roasted salted  or unsalted cashew-nut




Method:
1:Heat wok with oil at medium high heat.Add in garlic ,fry until fragrant ,toss on chicken mixture and seasoning ,stir it for 3-5 minutes.
2:Increase heat to high.Add in all diced vegetables ,stir it well with others ingredients,mix well.Check the seasoning.
3:Toss in roasted cashew-nut.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.