Ayam Kapitan @ Nyonya Chicken Curry 甲必丹娘儿咖喱鸡

Nyonya chicken curry, another famous Peranakans cuisine from Malaysia. It is a kind of curry cooked without adding in curry powder. As I know, most nyonya food use a lot of sour or tangy ingredients in their cooking for instance kaffir leaves, lime juice, tamarind & more. Nyonya cooking is known as the result by blending in Chinese ingredients and cooking techniques into Malay cuisine. Please refer here to find out more stories regarding Kapitan chicken. I have tried cooking this particular flavour with giant prawns. Oh my, my kids are loving it. Its a super scrumptious dish. And recently I was inspired by Sonia. So this round, I am preparing it with chicken meat. Unlike most recipe, I personally prefer to fry the meat before braised it with the sourish gravy. Hubby said it tastes so much difference from the one without frying. Please read on to find out more.

Ingredients :
2 whole chicken leg, cut into 3 portion each
2 TB turmeric powder
7 pcs keffir lime leaves
6 pcs tamarind slices
1 key lime juice
100ml coconut milk or 1 pkt coconut powder
1 TB brown sugar
1 tspn vegetarian granules & salt to taste
2 stalk lemongrass, smashed
2 cups water

Ingredients for blended paste :
5 shallots
5 garlic cloves
1 inch ginger
1 inch galangal / blue ginger
1 stalk lemongrass, only the white part
15 dried chilies, soaked to soften
one small piece of belacan (shrimp paste), slightly toasted
(gather everything into grinder, add in 1/2 cup cooking oil & grind into paste)
I omitted candlenuts

Method :
(1) marinade chicken pieces with turmeric powder & rest for 20 minutes, then fry till golden brown.
(2) preheat wok with 1 cup of cooking, stir in blended paste & smashed lemongrass and saute till fragrant & red.
(3) add in fried chicken, tamarind slices & (5 pcs) of kaffir leaves (slice the remaining leaves), mix well.
(4) next, add in water and bring it to boil.

(5) now, stir in coconut milk and continue boiling till thicken, it takes roughly about 15 minutes.
(6) finally, add in salt, sugar, granule & lime juice and continue cooking for another 2 minutes. Off the heat & serve.

I'm run out of coconut milk & tamarind paste that day and replaced it with coconut powder and tamarind slices instead. Gosh, it still tastes fantastically ! The gravy looks really really good as well. Overall, its truly satisfying. Two of our guests polished everything off quietly.... by adding in extra rice. haha..... Glad you guys loving it.

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...

Homemade Ginger Wine 自制姜酒

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Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok leko r is slightly thicker and fishy flavoured. And I have chosen to use ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg ikan kembung or bloating fish 1/2 cup water 1 tspn vegetable granules 2 tspn salt 1 tspn pepper 200-250gm tapioca starch Meth...

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