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

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...
Read more

Deep Fried Cheesy Taro Balls 台式炸起司芋头酥

This is another version of taro balls that I am working with, unlike the common taro ball called "wu kok'. 'Wu kok' has 5 spice aroma and with the hairy outstanding crust and savory fillings. But this version of taro ball is in a very clean flavour, which is sweet and salty and cheesy at the same time. Kind of melting you away.....  haha......   Please read on for more. Note for my dearest readers :  For further enquiry, kindly email directly to me. Thank you. When you are in the market, go look for taro that is around 530gm cause after all the cutting and cleaning it will became 400gm something. Ingredients : 400-420gm  taro (after cleaning) 80gm  sugar 1/2 tspn  salt 1 TB  cooking oil 4 TB  wheat starch **200gm   mozzarella cheese, grated **100gm   bread crumb Method : (1)  wash & skinned the taro, then slice it into small portions. (2)  next, steam for 25 minutes or till soft. (2...
Read more

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