Archive for Chicken & Poultry

Nasi Pepes Ayam Jamur

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That’s the Indonesian name¬†for steam fragrant yellow rice with chicken and mushroom wrapped in banana leaf. Definitely a mouthful title ūüėĬ† It’s a beautiful dish though. The rice is pre-cooked in grated fresh turmeric, coconut milk and thin slices of kaffir lime leaves that makes the steam wafting in the air smelling of fresh turmeric and lime leaves.¬†More¬†fragrant spices e.g. lemon grass, purple basil & coriander leaves are added, wrapped in banana leaf and then double cook the rice in a steamer. Resulting in amazing¬† combination of fragrances. Just beauuuutiful….!

Mike and David¬†had them for dinner last night. One nice¬†comment from him ¬†“If I close my eyes when I eat this, I swear I’m in a different country”¬†. Not too bad ūüėÄ

NASI PEPES AYAM JAMUR

Ingredients:
* 2 cups of rice
* 3-4 cups of coconut milk (I use powdered Kara)
* fresh turmeric 2 cm, grated
* 8 pcs kaffir lime leaves – thinly sliced
* banana leaf for wrapping – (I use alum. foil)
* 4 stalks of lemon grass, bruised
* 6 pcs bay leaves
* boneless chicken thighs – cut bite size
* boiled eggs (optional)
* coriander leaves
* purple basil leaves
* straw mushrooms

Ingredients 2:
* 10 pcs shallots
* 7 pcs garlic
* 7 pcs candle nuts
* 2 cm fresh ginger, bruised
* 2 cm fresh turmeric, bruised
* 1 large tomato, chopped
(grind “ingredients 2” into a smooth paste)

Cooking Directions:
1.) Cook the rice in a rice cooker in coconut milk, grated turmeric
salt and sliced lime leaves. Let it cook through
2.) In the mean time, stir fry paste ingredients until fragrant
3.) Add chicken, mushrooms, stir well, add lemon grass, bay leaves
4.) Add salt, pepper & sugar to taste. Cook chicken till tender
set aside
5.) Prepare steamer. Cut banana leaves, on a bed of rice, place
chicken & mushroom, purple basil, chopped tomato. then
topped with another layer of rice. Sprinkle with coriander leaves
6.) Fold banana leave and make it into a tight pocket.
Secure with string or tooth picks
7.) Arrange inside steamer and steam for about 1 hour or so

** Recipe from Mbak Ine Elkaje – thank you mbak¬† ūüėÄ

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Eggplant Koresh

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Eggplant Koresh or Khoresh-e Bademjan is¬†a Persian dish,¬† another one of my favorite dish found in cookbook “A Taste of Persia” sent by my dear foodie buddy, Fitri. Thanks a looooottt, luv!!! I have certain fascination with eggplant dish, which I think absolutely yummy¬†in stews and grilling.¬†

This one is quite easy to make. Although it would be even better if we had the right kind of bread, but that focaccia bread we had was not too bad either. Actually the dish itself is quite filling already with all the eggplants.

EGGPLANT KORESH

Ingredients:
* 1 medium onion, sliced thinly
* 4 cloves garlic, crushed
* small strip boneless chicken
* 1 tsp cracked black pepper
* 1/2 tsp ground saffron threads
  dissolved in 4 tsp hot water
* 1/2 tsp ground turmeric
* 6 pcs tomatoes chopped
* 1 cup unripe grapes or 4tbs lime juice
* 3 medium eggplants, peeled & sliced
* egg whites, beaten
* cherry tomatoes, roasted for garnish
* green peppers, roasted for garnish

Cooking Directions:
1.) Stir fry onions + garlic until transluscent
2.) Add chicken strips, cook until golden brown
3.) Add salt, pepper, saffron & turmeric
4.) Stir in tomatoes, unripe grapes/lime juice. Simmer for 15 mnts
5.) In the mean time, fry eggplants slices in separate skillet
    dip into egg whites to reduce oil absorbed while frying
    set aside
7.) Roast/grilled cherry tomatoes & green peppers for garnish
8.) Preheat oven 350 F. Transfer chicken & sauce into a deep
    casserole dish/pan. Arrange eggplant.
9.) Cover & bake for 30 mnts. Remove cover, bake for 15 mnts
8.) Serve with roasted vegetables on top as garnish

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Chicken Tagine and Orange Salad

*As I’m watching the opening ceremony of Beijing Olympic on TV……*¬†¬†Firstly I need to give credit to FITRI, my foodie buddy, who had been generously sending me a huge package from the States. One of her gifts is this Maroccan Cookbook that I¬†find very useful, as Mike and¬†I are both crazy of¬†this type of dishes. ¬†Other gifts from her I will mention separately in another posting. Anywaaaayy, Fitri, thank you thank you thank youuu so much for the gifts.

I didn’t feel like making a big mess in the kitchen preparing dinner. Great idea, mak! Simple and easy cooking for times like this.¬† Oh, btw, in this dish I use chicken wings only that were lightly grilled before cooking. Just to give a nice browning effect¬†– or charcoaly in some ūüėÄ

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MAROCCAN CHICKEN TAGINE

* whole chicken cut-ups
* 1 pcs large onion, chopped
* garlic 4 pcs, chopped
* fresh cilantro, chopped
* 1  tsp ground cumin
* 1 tsp ground turmeric
* 1 tsp ground ginger
* salt, pepper, sugar to taste
* 1 pcs cinnamon stick
* 1 cup chicken broth
* 2 pcs large red tomatoes
* 1 cup dried plum/dates
* 1/2 cup green olives
* 1/2 cup dried lemons

1.) Cook onion & garlic until fragrant. Add chicken &
     cook for 6-10 mnts
2.) Reduce heat to medium. Sprinkle cilantro, cumin,
     turmeric, ginger & salt
3.) Pour chicken broth/water, add cinnamon stick.
     Cover until cooked through
4.) Add plums/dates, olives and dried lemons
5.) Cover and simmer for about 30 mnts until sauce thickens
6.) Serve over warm steamed rice or couscous

ORANGE SALAD

* 4 pcs oranges
* 2 grapefruits
* 2 red tomatoes
* 1 tbs sugar
* black olives
* olive oil
* white & black sesame seeds
* spring onions – chopped
* ground cinnamon

1.) Peel oranges, grapefruit & tomatoes. Cut into cubes
2.) Mix all ingredients in a bowl. Sprinkle with sugar, lemon juice
3.) Add olives, sprinkle of ground cinnamon. Marinate for 15 mnts
4.) Upon serving, drizzle with olive oil, sesame seeds & chopped spring onions

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Crumbly Chicken Pie

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I wonder how difficult it is to do a home-made puff pastry. Almost can’t remember the last time I had those pastry with nice crunchy layers of flakes and the filling that stays moist and juicy. Hmmm, I think it was in New Zealand a couple of months ago. In a deli by the beach somewhere in Auckland. The beach was not so exciting, but the pastry and coffee….¬† whoa my God! Unbelievably good!

Good pastry is such a rare thing in China, especially in secondary cities where most households hardly knew about baking, mixer is a rare thing to find here. I’ve been looking for one for quite some time. Unless it’s a medium-scale bakery business, local people don’t bake at home. Not as a hobby, not as a weekend ritual or daily routine.

Back to the puff pastry, don’t think I can find a ready-made in the cold section in supermarket. Need to ask David to help me with this someday when he’s not too busy. Chicken Puff will have to wait….¬† but I still can make Chicken Pie¬† ūüėÄ

 

Chicken Pie Recipe

Ingredients for Pie Crust:
* 200 gr butter
* 300 gram all purpose flour
* 80 gr plain yoghurt
* 1 egg yolk
* pinch of salt
* bit of grated cheese

Mix all the pie crust ingredients, check if it’s moist enough.
Mix in yoghurt bit by bit. Set aside in a fridge for 45 mnts or until hard enough to mold

Ingredients for Filling:
* 1 pc large onion – sliced
* 3 pcs garlic – minced
* 2 pcs carrots – cubed
* 2 chicken breast fillet – cubed
* button mushrooms – sliced
* a little bit of parsley/spring onions – chopped
* 2 tbs corn starch
* salt, pepper, sugar, nutmeg powder to taste

Directions:
1.) Cook onion + garlic until fragrant. Add chicken cubes, carrots.
Cook until almost tender
2.) Stir in salt, pepper, sugar, nutmeg, spring onions/parsley, mushroom.
3.) When chicken & carrots are tender, mix in the cornstarch and let it thickens.
4.) Set aside, ready for filling into the pie.
5.) Shape the dough, as it will be quite moist, at the base of the pan.
6.) Put the filling in the middle. Top with a layer of dough, soften the surface to cover the edges.
7.) Coat the top with egg yolk. Bake in a pre-heated oven at 180C for half hour
or until it turns bright yellow

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Nasi Ulam Betawi

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This is our version of “Nasi Ulam” Betawi” or rice set menu Indonesian style. Although using the same toasted spiced coconut or serundeng, the condiments have been adjusted to the western’s taste. Surprisingly both my husband & our friend loved this dish so much! I felt like those hours spent in the kitchen worthwhile…..

SERUNDENG (toasted coconut topping)
Ingredients:

* 200 gr desiccated coconut
* 4 pcs kaffir lime leaves – shred to pieces
* 6 pcs shallots – processed smooth
* 4 pcs garlic – processes smooth
* 1 tsp powder red chili
* 1/2 tbs powder coriander seed
* 1 tbs palm sugar (gula jawa)
* 1 tbs dry baby shrimp (rebon) – minced
* 2 slices of fresh galangal root
* salt & pepper to taste

Cooking Directions:
1.) Stir fry shallot + garlic until fragrant
2.) Add pounded baby shrimp, galangal, coriander
3.) Stir in coconut & mix throroughly.
     Add sugar, salt, pepper
4.) Keep on low heat, keep stirring, this may take
     a while until the coconut takes the color of golden light brown.
5.) Some kaffir lime leaves may leave a bitter-ish taste
     if cooked too long, some are just fine. Just ensure you know which kind is it.
6.) Serve as topping of the steamed rice, or mix in with the rice.

Other side dishes
This dish brings back a lot of my childhood’s memories. Everytime there’s a child birth, death or other celebrations, people used to invite their neighbors for a small prayer gathering. And when they leave, the host would hand them a box of rice to take home, usually contains some rice, fried chicken, beef curry, tea eggs and most commonly this particular one, “sambal goreng daging”.

SAMBAL GORENG DAGING (Cubed Beef in Fragrant Spices)
*halah…. terjemahannya apa coba?*
Ingredients:
* 400 gr beef – cubed
* 3 pcs medium potatoes – cubed
* 4 pcs garlic – processed smooth
* 6 pcs shallots – processed smooth
* 1 tsp powder chili
* 1 stalk lemon grass – pounded
* 4 pcs kaffir lime leaves – whole
* 1 bay leaf
* 2 slices of fresh galangal root
* 1 pcs large red tomatoes, chopped
* 1 cup instant coconut Kara
* 2 tbs desiccated coconut

Cooking Direction:
1.) Cook garlic + shallot in 1 tbs of olive oil until fragrant
2.) Mix in beef until brown lightly, add chili, lemon grass, bayleaf, galangal
3.) Add instant coconut & some water until beef is almost cook through
4.) Mix in potatoes, add desiccated coconut & lime leaves. Add tomatoes
5.) Cook until potatoes are soft & sauce thickens

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Japanese Grilled Miso Chicken

The key is to use miso paste. Other ingredients e.g. japanese seven spices may be replaced by home made mixture of chili powder, nori powder and sesame seeds.

Ingredients:
* Chicken wings or drumsticks (12 pcs)
* 2 tbs Kikkoman soy sauce
* 2 tbs sake
* 3 tbs mirin
* 2 tbs miso paste
* 1 tsp grated fresh ginger
* salt, pepper, pinch of sugar
* 1 tsp seven spice powder

Directions:
1.) In a bowl, mix all the ingredients & then marinate chicken
2.) Leave for about 1 hour or more. 
3.) Grill until they turn brown nicely
4.) Serve with sprinkles of sesame seeds

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