Ayam Masak Lemak Segera (Instant Creamy Curry Chicken)

Ingredients:
- 1 packet Ayam Masak Lemak Segera ( brand Singlong)
- 600 gram chicken
- 1 1/2 cup coconut milk ( around 200ml)
- 2 spoonful of cooking oil

Method
1. Stir instant creamy curry chicken and cooking oil for 1 minute wih low heat
2. Add in chicken pieces and stir 10-15 minutes with medium heat
3. Add in 1 1/2 cup of coconut milk, cook for 5 minutes with medium heat & serve.

Briyani Rice with Chicken ( Rice Cooker)

Ingredients needed:

4 cups bismati rice
4 tomatoes chopped
4 medium potatoes
5 medium sized red onions
4 cloves of garlic minced
2 stems of ginger sliced in thick slices to be removed later or grated finely to be incorporated
200ml plain yoghurt
1 chicken chopped into sections
1 packet of briyani spice mix

Method
1. Fry all the red onions, garlic, ginger and once cooked place all the rest of the ingredients potatoes, tomatoes
2. Once the chicken and potatoes is cooked could place it in the rice cooker with the briyani spice mix.

Chicken Korma Recipe

Chicken Korma (Ayam Masak Korma)

Note: Beef and Mutton can be substituted for Chicken

Ingredients: 6 Tbsp / 1 ½ oz Ghee (Minyak Sapi) 2 Onions, peeled and finely sliced 10 Shallots (Red Onions), peeled and finely sliced 12 large Green Chilies, de-seeded and cut in halves (optional) 1 Limes (Limau Nipis) – halved 1 Lemongrass (Serai)– halved and bruised 10 Cherry Tomatoes - halved 4 cm / 2 inch Cinnamon Bark (Kulit Kayu Manis) 3 Star Anise 4 Cardamom Pods 5 Cloves 3 Tbsp of Kurma or Korma Powder 1 kg / 2 pounds / 3 oz Chicken 1 litre / 32 fl oz Coconut Milk (Santan Cair) 1 cup water 4 Potatoes, quartered 150 ml / 5 fl oz Natural Yoghurt 6 Tbsp / 1 ½ oz Almond, finely grounded 4 Tbsp / 1 fl oz Crisp-fried Shallots (Bawang Goreng) Handful of Coriander (Cilantro, Chinese Parsley or Ketumbar) - finely sliced Handful of Mint Leaves (Daun Pudina) - finely sliced Salt, pepper and sugar to taste Paste Ingredients A (to be finely grounded): 15 Shallot (Red Onion), peeled 3 Garlic cloves, peeled 2 cm / 1 inch of Ginger, peeled 1 Onion Paste Ingredients B (to be finely grounded): 1 bunch Parsley 5 Coriander Roots – cleaned, save leaves for garnish 10 sprigs Mint Leaves (Daun Pudina) - save half for garnish 4 Green Chilies, seeds removed 1 cup of water Method: Melt Ghee in a pot and fry 1 Onion together with the fresh Shallots. Add in spices: Cinnamon, Star Anise, Cardamom, Cloves, and Lemongrass. Fry till fragrant and golden. Add in Paste (A), Stir-fry for 5 minutes. Then, add in Korma powder and Paste (B). Stir well and fry for approximately 20 minutes over moderate heat till excess oil begins to appear on the surface. Wait for a few minutes until most of the water has been evaporated. Add in Chicken pieces and continue cooking over moderate heat for 5 minutes. Add in Coconut Milk, water, Potatoes, grounded Almonds and 4 Green Chilies. Also add in salt, pepper and sugar to taste. Stir well and simmer gently over a low fire till gravy thickens and Chicken becomes tender (approximately 35 minutes). Just prior to serving, add in Yoghurt, a squeeze of fresh Lime Juice, Cherry Tomatoes, Mint and Coriander leaves, Fried Shallots and the remaining Green Chilies. Fold them together and simmer for another half a minute. Dish onto a serving plate. Garnish with crisp-fried Shallots (to taste). Serve with rice or Nasi Biryani.

 

Biryani Rice Recipe

Biryani Rice

(Nasi Biryani)

Ingredients:

400 g / 14 oz / 1 ¾ cups Basmati Rice, washed and drained
55 g / 2 oz / ¼ cup Ghee (Minyak Sapi) or Margarine
6 Onions, peeled and sliced
10 Shallots (Red Onion), peeled and sliced
2 Lemongrass (Serai), bruised
1 Bulb Fresh Ginger, finely sliced into small strips
1 Screw Pine Leaf (Daun Pandan), shredded and knotted
4 Tomatoes, finely chopped
2 Tbsp / 1 fl oz Tomato puree - optional
435 ml / 14 fl oz / 1 ¾ cups Chicken or Beef Stock
125 ml / fl oz ½ cup Evaporated Milk
2 tsp Saffron Strands
60 ml / fl oz ¼ cup Rose Water
1 cup Raisins
1 cup toasted Cashew Nuts
Crisp-fried Shallots (Bawang Goreng) for garnish
1 bunch Mint Leaves (Daun Pudina), chopped and rinsed
Banana Leaves, (enough to cover pot)
Salt to taste

Whole Spices Ingredients:

5 Cloves
6 Cardamom Pods
4 Star Anise
2 Cinnamon Sticks

Method:
Melt Ghee and sauté the whole spices ingredients for a few minutes. Add in Onions, Shallots, Fresh Ginger, Lemongrass and Screw Pine Leaf (Daun Pandan), and fry till golden.

Add in Raisins and fresh tomatoes; cook till tomatoes begin to soften.

Add in Basmati Rice and stir gently. Then, add Beef or Chicken Stock (ratio to rice is 1.2:1), Cashew nuts, Saffron Strands, a little salt (optional, depends on the saltiness of stock), half of the fresh Mint leaves, and Evaporated Milk. *Optional* Tomato puree can be added at this stage.

Cook on moderate heat and stir occasionally till rice softens. Add in Rose Water, crisp-fried Shallots and the remaining Mint leaves. Cover the rice with Banana Leaves, then cover the pot and cook till rice is tender (5 -10 minutes).

Serve steaming hot and garnish with left over Raisins, Cashew Nuts, crisp-fried Shallots and Mint Leaves to taste.

Chicken Curry Recipe In Ten Minutes

How To Cook A Chicken Curry In Ten Minutes

http://www.videojug.com/film/how-to-cook-a-chicken-curry-in-ten-minutes

Step 1: You will need

• 45 ml olive oil
• 1 medium onion
• 400 g chicken fillet
• 2 cloves of garlic
• 1 green chilli
• 1/4 tsp salt
• 1/4 tsp turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1 tsp tomato purée
• 1/4 tsp garam masala or 1 tsp curry paste
• 30 ml double cream
• 1 Teaspoon
• 1 Tablespoon
• 1 Chopping board for meat
• 1 Chopping board for vegetables
• 1 Sharp knife
• 1 Non-stick frying pan
• some Plates to hold the ingredients
• 1 Wooden spoon

Step 2: PrepareFinely chop a medium sized onion

Remember- when preparing ingredients, the smaller you chop things, the faster they cook. Chop your ingredients really small, so they'll be ready in no time.

Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop.

Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands.

Take the chicken on a fresh chopping board. Chop into small bite-size pieces. Wash your hands after chopping the meat.

Step 3: Fry the onionHeat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute.

Step 4: Add chickenPut the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.

Step 5: Add garlic and chilliPut the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.
Step 6: Add spicesPut 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.

Step 7: Add more flavourAdd 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.

Stir, and fold 2 generous tablespoons of double cream into the mixture.
Step 8: Check the chickenIf you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should break easily, and be white all the way through, with no trace of pink. It should also be piping hot throughout.
Step 9: ServeServe hot with freshly cooked basmati rice, or naan bread.

Satay Goreng

Today I have learned from a Malay colleague there is Satay Goreng, I went to search for the recipe, the following is the information.

Ingredients:
10 shallots
2 cloves garlic
1/2 teaspoon turmeric powder
4 stalks lemon grass,
sliced 2 tablespoons coriander seeds
2 teaspoons cumin
1 teaspoon dark soya sauce
1 teaspoon salt
4-5 tablespoons sugar
4 tablespoons oil
455g (1 lb) beef, chilled and cut into thin pieces

Directions:After slicing the beef into tiny pieces, drain the water and leave a side.Blend everything else as stated above in a food processor (blender la tu).When everything is well mix, pour it over the meat.. Mix well.. and leave the whole mixture (with the meat) in freezer for min. 2hrs (the longer the better).Cook:Put 2 tablespoon of oil (not too much.. depending on the amount of meat and your wok). Fried the meat... Colour will change to dark brown (almost black).. when its almost crispy, drain the meat on paper towel.. its READY to eat!!!