Skip to main content

Ayam Masak Kicap 马来香辣酱油鸡

Recently, Asia Food Channel fb page is featuring Ayam Panggang Kicap Indonesia (Indonesia grilled soy sauce chicken)  by Chef Yuda Bustara. I am so tempted to try it soon, but before that I am preparing the local style Malay ayam masak kicap. I've been cooking it for several times and it was well received by my family members & friends. And here I decided to post it out on my humble little blog today.  What I did was I fried the chicken meat till golden brown, before braised it with sweet dark soy sauce and spices. To make it a little more interesting, I added in some chili boh (dried chili paste).  Just imagine how interesting the gravy going to taste !


Ingredients :
2 whole chicken thigh, cut into 6 portion
1 cup  corn flour
1 large onion, sliced
3 green chilies, seeded & cut into 3
1 cup  thick sweet soy sauce
2 TB  light soy sauce
1 cup   water
1 TB   peppercorn, crashed
1 TB  sugar (omitted)

Ingredients for blended paste :
1 TB   chili boh / dried chili paste
3  shallots, sliced
4  garlic cloves
1/2 "  fresh ginger
1/2 cup  cooking oil
(put everything into electrical blender grind into paste)

Note : for dried chilies,user, soaked 6 dried chilies to soften then grind together with other ingredients. For medium flavour, add another one tablespoon of chili boh.

Method :
(1)  coat chicken meat with corn flour then fry till golden brown, set aside.
(2)  preheat wok with 1 cup cooking oil then stir in blended paste and saute till mixture turned red and fragrant.
(3)  then add in sliced onion & green chilies, continue saute for another 2 minutes or till fragrant.

(4)  now, add in thick sweet soy sauce, light soy sauce, peppercorn and water, and bring it to boil.

(5)  add in fried chicken and let to simmer over medium heat till gravy became thicken. It takes more or less about 15 minutes. Finally, serve warm with rice or noodle.

The gravy absolutely fantastic ! It tastes sweet & spicy with some really interesting aroma. This is a very flavourful dish and its best to serve with white rice and pickled vegetables. I personally prefer sweeter gravy but hubby not ! So, I omitted the sugar.  Hope you guys will love it too ! Have fun everyone.
Labels:

Popular posts from this blog

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...
Read more

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o<  Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...
Read more

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer.  This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm   corn oil 60gm   pandan juice 50gm   all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn  cream of tartar 50gm  fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2)  Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. ...
Read more