Chicken Curry Devil (Extra Hot)

The recipe from the cookbook is a dry version, but i turn it into a wet version by adding a few more ingredients.

Unfolding of the recipe

(The Dry Version)

Ingredients
(A)
1 tsp salt
1 tsp msg
1 tsp pepper

(B) ground to a fine paste
115g shallots or onions
4 cloves garlic
55g ginger, sliced
1 stalk lemon grass, sliced
10 fresh red chillies
8 dried chillies, soaked in warm water

(C)
1 1/2 tsps powdered mustard or 1 tbsp prepared mustard
3 tbsp sugar
1 tsp salt
1 tsp msg
2 tbsps vinegar

1.4 kg chicken, cut into pieces or winglets and drumlettes
285 g grated coconut (1 canned of coconut milk)
115 ml oil

Method
1. Season chicken with A.

2. Squeeze coconut in small handfuls through a piece of muslin for No. 1 milk, to obtain approx. 140ml. Add 225ml water to the coconut. Squeeze for No. 2 milk and set aside in another bowl. (skip this if you are using canned coconut milk)

3. Grind B (or use an electric blender) to a fine paste.

4. Heat oil in wok and fry paste over moderate heat till oil bubbles through and paste is fragant, adding a few tablespoons of No. 2 milk, stir till gravy starts to boil, add the chicken and cook over moderate heat for 10mins.

5. Add No. 1 milk, stir well, reduce heat to low, cover pan and simmer for 15-20mins or till chicken is tender.

Note: the above is the dry version, if you desire a wet version, follow the below

Here is it

(The Wet Version)

Add
1 litre of water
1 litre of milk or coconut milk
1 tsp od coriander powder
plus 10 cloves garlics, ground or blend till fine
4 tbsps curry powder
4 tbsps chilli powder (for extra hotness, reduce or increase to your liking)
1 tsp salt
1 tsp oyster sauce
2 tbsps soya sauce
somemore lime juice, cumin and turmeric powder to taste.

*Walla*

Serve with bread or rice. Yum!

Deep-fry Drumettes & Winglets with Coconut Milk

Having some leftover coconut milk in the fridge?
Don't waste it, used it to marinate chicken drumettes and winglets and turn it into a yummy crispy deep fried chicken dish.

All you need ingredients:

Chicken drumettes and winglets (your desire quantity)
coconut milk
some ginger juice
salt and pepper
oil for deep-frying

Method
1. Wash chicken drumettes and winglets and drain.

2. In a bowl season the drumettes & winglets with salt and pepper. Add in the coconut milk and marinate it for 1/2hr (or longer).

3. Deep-fry the drumettes & winglets to golden brown and drain.

4. Sprinkle fried drumettes & winglets with more salt and pepper. Serve hot.

Garlic Parmesan Drumettes & Winglets

Inspired by e garlic parmesan wings from Wingstop, i give it a try!

This dish is super duper easy and yet yummy,
just a little mess from deep frying action.

Unfolding of e recipe:

10 Drumettes
10 Winglets
(washed and patted dry)

Seasoning
Powder garlic
Powder parmesan cheese

Salt

Pepper

.

Method

1. Heat e oil. Fry e chicken drumettes & winglets until golden brown.

2. Sprinkle with salt & pepper, powder garlic and powder parmesan cheese.

.

*Walla*

3. and serve hot.

.

.

Yum yum...

Darling loves this dish alot!

Pandan Chicken Rice.

Gotta this recipe from my Healthy Temptations cookbook.

I love this recipe is so simple and it's taste just so authentic.

The below recipe serves 4-6, as we are a small family of 2pax. i reduced e portions to half e serving for 2.

Unfolding of e recipe:

Ingredients

1 hen (approx. 2kg) (for me 1kg of whole thighs or just drums)

3 thumb-size ginger (skin peeled)

6 cloves of garlic (smashed with skin)

6 small red onions (peeled and slightly smashed)

2 pandan leaves (washed and knotted)

1 teaspoon of salt or sea salt

1 chilled cucumber (peeled and sliced)

15 pieces of ice cubes

Marinating oil

3 teaspoon, light soy sauce, 2 teaspoons sesame oil

Method

Rinse and dry hen, Rub salt over the hen and cavity. Set aside for half hour. In the cavity, stuff garlic, ginger, small red onions and pandan leaves. (for me since i'm using thighs and drums i stuff e ingredients under e skin). Boil sufficient water to immerse the whole hen in a big pot. Cover the pot and simmer for 15mins on low heat. Turn off the heat and allow to simmer for another 15mins. Prepare a separate pot with ice cubes and enough water to immerse the whole hen. Dip the hen in and out of the cold water 10times. Rub the oil onto the whole hen and hang dry. Remove all ingredients from cavity and allow hen to set for half hour before cutting. Serve with pandan chicken rice, chilled cucumber and chilli.

Ingredients for rice (for serving of 2pax, all portions reduce by half)

4 cups rice

3 1/2 cups chicken stock

3 tablespoon olive oil

5 cloves of garlics (peeled and finely chopped)

1 sliced ginger

5 small red onions (peeled and finely chopped)

5 pandan leaves blended with 1/2 cup water. Drained. (i skipped this part and add e whole pandan leaves in)

1 teaspoon salt

Method

Heat olive oil and stir fry garlic, red onions and ginger till fragrant. Add rice and stir for 1min. Put all ingredients into rice cooker, add pandan juice and chicken stock to cook.

Ingredients for chilli sauce (this is good!)

30 chillies (small)

8 cloves of garlic (skinned)

4 stalks of lemongrass (6cm from end to stalk)

1/2 teaspoon salt

1 green lime (juiced)

1/2 cup boiling hot chicken stock

Method

Blend chilli, garlic, lemongrass and salt. Add 1/2 cup of chicken stock. Squeeze lime juice for taste.

Nutrition value

Selenium, niacinamide, folic acid, biotin, vitamin B1,C, iron, zinc.

served with your choice of rice or white porridge

Easy Simple Microwave Chicken Claypot Rice

Looking for simple home-cooked food? This microwave chicken claypot rice is a sure hit that you won't wana to miss! I was amazed by how simple this dish can be and on e other hand it's taste good.

I've always thought that claypot rice is a hassle dish to cook but not until you give this microwave claypot rice a try!

Gotta e recipe from this author my little cyberspot.

The unfolding of recipe:

Ingredient

3 chicken thighs (with bone)(for me without bone), chopped into 10-12 small pieces

2 "lapcheong" a.k.a. chinese barbecued sausage

Handful of chinese mushrooms, soaked in warm water for 20 minutes

1 tb sesame oil

2 tb chinese wine

2 tb dark soya sauce

1 tb light soya sauce

Handful of lettuce, shredded into long strips (i skipped this and sometime i throw in chinese veg. caixin)

1 cup of rice & 1.5 cups of water*

1. Marinate chicken thigh meat with the sesame oil, chinese wine and soya sauces. Put in fridge while preparing the rest of the ingredients.

2. Remove stems from mushrooms & slice in half.

3. Slice "lapcheong" into thick slices.

4. Boil the rice in rice cooker. After 15 minutes **, open rice cooker & add chicken thigh meat. Be sure to flick off excess marinade before putting meat in. *** Then, add the "lapcheong" and mushrooms on top. Close the rice cooker and allow the cooker to finish cooking the rice, approximately another 5 minutes.

5. Open the rice cooker & be enthralled by the amazing smell. Stir up the rice & all the ingredients and serve immediately on a bed of shredded lettuce. (This recipe serves two)