• 26Jun

    CHICKEN JAIHID

    Chicken Jaihid was introduce by my sister. My sister and her friends like to eat at a restaurant name Jaihid. When visited the restaurant, they will try the famous dry curry chicken Jaihid. Since, the dish is so tasty, my sister and I decided to cook the dish today. Actually, this is one of the famous Indian dish.

    I must warn you, this dish is hot and spicy.  Reduce the chilies if you can’t take the heat.

     After involved in a lot of washing and cutting and sweating. The dish is ready to serve. My whole family manage to finish the whole dish.

    God bless them :)

     Another recipes by 10minutescooking.com

    INGREDIENTS:

    1              Cinnamons

    3              Cardamon

    3              Star anise

    6              Garlic

    4              Shallot

    5cm        Ginger

    1              Tomato (chopped in small cubes)

    8              chicken drumstick (or any chicken part)- cut in small pieces

    2tbsp     Chili powder

    2tbsp     Curry powder

    1tbsp     thick soya sauce

    10 – 20  Dry chilies ( cut into 2)

    Dash of black pepper

    Handful of curry leaves

    Sugar & salt to taste

     1/3 cup Water

    METHOD:

    1)      Blend garlic, shallot and ginger. Become Mixed A.

    2)      Heat a cooking pan. Add cooking oil.

    3)      Add Cinnamons, Cardamon, star anise and half of curry leaves. Cook until aromatic.

    4)      Add Mixed A.

    5)      Add Dry chilies.

    6)      Add chicken. Mixed well.

    7)      Add tomato by squeeze the juice out and add the after squeeze tomato as well.

    8)      Add curry power and chili powder.

    9)      Add water if too dry. Cook for 2 minutes. Make sure the chicken is cook.

    10)   Add black peeper and soya sauce.

    11)   Add sugar and salt for seasoning.

    12)   Cooked until the sauce become thick but not dry.

    Filed under: DINNER, LUNCH
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  • 26Jun

    SPECIAL FRIED RICE

    My sister is a fried rice fan . She can cook a good fried rice. I think I was influence by her to love fried rice. Those day, we cook fried rice from previous night left over rice and believe it or not this is the secret of good fried rice. Because, the rice become hard and not watering.

    INGREDIENTS :

    3 -4 cup                                Rice

    4-5 pcs                  Sausages ( cut in small cubes)

    4-5                          Sawi/Chye Sim ( cut in small length)

    2                              Eggs ( mixed in a bowl)

    1 tbsp                    Crispy Prawn Chilli

    4                              Garlic

                                    Pepper                                                

                                    Sea salt / salt

     

    METHOD:

    1)      Heat the cooking pan. Add oil.

    2)      Add eggs. Shred it in small pieces. Once cook. Put aside.

    3)      Use the same cooking pan. Add oil.

    4)      Add garlic. Cook for 1 minute.

    5)      Add sausages. Cook for 1 minute.

    6)      Add Crispy Prawn Chilli.

    7)      Add Chye Sim & some sea salt.

    8)      Add rice . Mixed it well with all the ingredients.

    9)      Add shredded eggs .Mixed well.

    10)   Add salt and pepper to taste.

    11)   Ready to serve.

     Another, secret for my special fried rice is this, CHRISPY PRAWN CHILLI  . You can eat this with any mild flavor chicken. This will bring some “kick” on it.

    Filed under: DINNER, LUNCH
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  • 26Jun

    RICH AND TASTY MALAYSIA CUISINE

    I can feel the heat from the football fever now… For Malaysian food there always heat and hot everywhere. We love spicy and hot stuff, it’s just blend inside us.

    Today, I’m going to share some of the spices commonly use in Malaysian cooking. So, just sit back and I will briefly describe the spices name .

    Asam Skin (a.k.a Kulit Asam/Asam Keping)

    Asam skin taste sour, Malaysians usually add water to it and then use the liquid as seasoning. Commonly use in sweet and sour dishes.

    Cardamon (a.k.a Buah Pelaga)

    Cardamon comes in many varieties. White, green and black ones are commonly available. White cardamom has a light flavor and I usually used in desserts while green and black ones are used as seasoning in cooking.  

    Chi Cha Lok or cencaluk (a.k.a Tapai Udang)

    Chi Cha Lok is the second most important ingredient in Nyonya cuisine just after belacan. It is made by tinny shrimps, salt and cooked rice. It is widely used in deep fried fish or fried omelette.  Chi Cha Lok also can be eating with fresh vegetable and eat with rice. The taste is good.

    Ginger (a.k.a Halia)

    Ginger always used in stir fried vegetables or sweet soups while old ginger is used as tonic supplement among the woman after giving birth. Ginger is one of must have ingredients. Old ginger can make sweet potato dessert and when you put more in the dessert, the taste become stronger and it’s really have  magnificent smell and taste.

    Lemongrass (a.k.a Serai)

    Lemongrass has strong lemon flavor. Slicing or crushing it helps bring out and blend that lemon aroma into dish. I will put lemongrass in curry and dry curry (rendang) and the aroma will blend with other ingredients. And the taste is unbelievable tasty.

    Lime (a.k.a Limau Nipis)

    Lime taste sour and it whets the appetite. Both its pulp and juice are commonly used in all south-east Asian eating cultures. It makes great salad dressing and cold drinks.

    In Malaysia, when we eat grill fish (Malays style),  sometimes we will squeeze the lime juice on top of the fish. This can avoid any fishy smell from the fish.  Or if we go to the market to buy fish, sometimes after touching the fish , your hand will smell. By only using water to wash  is not enough, some people will squeeze the lime juice on their hand.

    Belacan

    Belacan is a key ingredient for most of Malaysian food. It is made with salted dried shrimps that have been chopped up and fermented.

    Belacan is  widely use in cooking, when you grill the belacan for 1 minute, the belacan aromatic smell will come out . It’s really one of its kind and who discover this such a genius!

    All in 10minutescooking.com.

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