Indonesian Spicy Roast Chicken

A week ago, PiggBeng purchased a few recipes book from Popular Bookshop as they are having year end sale now. Most of these recipes books get a 20% off if you are a member. They were a good buy I must say.

For this dish, I did not prepare it, instead my dear hubby took over the wok this time. This is the first dish he tried from this 'Mama Recipes' book. There are quite a good mixture of recipes found inside the book and hopefully I get to share them with all of you here...

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Ingredients

• 4 Chicken drumsticks


• 250ml Thick coconut milk


• 2 stalks Lemongrass


• 2 pcs Kaffir lime leaves


• 2 tbsp oil


• Salt an sugar for taste

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Grounded Spices

• 2 Red chilies


• 2 Dried chilies (soaked)


• 5 pips Garlic


• 5 nos Shallots


• 1/2 cm thick Turmeric or 1 tbsp Turmeric powder


• 3/4 cm thick Gelangal or Lengkuas (blue ginger)


• 3 nos Candle nuts (buah keras)

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Method

1. Stir fry the grounded ingredients till fragrant and add in coconut milk with salt and sugar.


2. Cook the ingredient till thick then put in the chicken. Stir till the chicken is 80% cooked then lift up and place chicken on a baking tray lined with banana leaf. Pour all remaining sauces on top.


3. Bake the chicken at 200 C for 30-40 minutes till chicken turn brown. Served with white rice.

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Grilled Turmeric Chicken Thigh

I bought some whole chicken thighs during one of the week and have wanted to cook some curry chicken but I forgot to buy the chili mix and coconut milk! I don't normally like to use premix curry powder as PiggyBeng said it is very heaty for him so I will avoid using unless it is absolute necessary...

The chicken thighs have been sitting in the fridge for almost a week and I forgotten about them totally until one day I was rummaging through my freezer. And since I have nothing much to cook, these chicken thighs come in real handy. The problem is, I don't have any ideas or a particular recipe in mind. So, what I do next?

Again I rummaged through my food cabinets trying to find any spices that I can make do with. The thing is, other than my Fried Nestum Chicken, I hardly cook chicken dishes as they may need ingredients that I do not have on hand. Therefore, it can be tough to think of any chicken recipes in a flash.

As I hardly use my oven, I decided to grill these chicken thighs. The outcome: YUMMY! I find them less oily and juicier... so it's healthier too! I even stir-fried some celery with garlic to go along with the rice too. The other good thing, it's little hassle and the kitchen is grease free!

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Ingredients

(Serves 2)

• 2 whole Chicken thighs (cut some diagonal lines so heat can penetrate)


• Turmeric and Cheyenne pepper - Enough to marinade both thighs


• Salt to taste


• A few squeeze of lemon juice


• Some basting oil (Olive oil + light soy sauce + sugar + lemon juice) - Optional

Method

1. Marinade the thighs with enough turmeric (fresh or powder), lemon juice and salt for at least 1-2 hours prior to baking. Best if it's over night.


2. Line baking tray with grease proof paper or silver foil. Place the thighs on the tray and bake at 200 degree Celsius, flipping occassionally.


3. Glaze with basting oil if you want the thighs to be more fragrant.


4. Grill for at least 40 minutes or till thoroughly cooked (when no more blood oozing out).

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Luncheon Meat Fried Rice

There are times when I just like to eat fried rice... any kind. It also depends on what I can find in my fridge or food cabinets... any left overs which are usually good to be used for frying rice. I often buy extra long beans or french beans just in case I decided to fry some rice.

Since I have some luncheon meat left over from one of my culinary sessions, I decided to cook some extra rice the day before so I can use it for my fried rice. The tricks for good tasting fried rice is to use over night rice which have been kept in the fridge. The reason? The moisture will be dried up and when you fried your rice, it will turned be grainy and not all stuck together.

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Ingredients

• 2 bowls Rice (kept over night in the fridge)


• Some French beans - diced


• 4 slices Luncheon meat


• 1 Egg (add a little salt and beaten)


• Some green and red capsicums (diced) - Optional


• 1 Onion (diced)


• Salt or light soy sauce for taste

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Methods

1. Heat up wok with some oil and lightly fry the French beans and capsicums. When it turn a little soft about 3-4 minutes later, lift up from wok, put aside. Do the same for the diced luncheon meat.


2. Add some oil to wok, sautee the diced onion till fragrant, throw in the fried French beans and capsicums, stir for a while then add in the fried luncheon meat.


3. Add in the rice and quickly stir until all the rice disintegrate from big lumps. Continue to add in oil while you fry... little by little.


4. Sprinkle salt or light soy sauce for taste before you pour in the beaten egg into the rice. Stir well. Served.

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