whoops... sorry i accidentally deleted another post.
But heres another recap...
taht smiling guy on top was my patrol leader for huron of ACS(barker road) 2008
like his face.it gave my patrol inspiration
Monday, April 20, 2009
Tuesday, January 6, 2009
CHICKEN SATAY
INGREDIENTS:
1 1/2 kg chicken - deboned and cut into bite size pieces
1/2 tsp cinnamon powder
10 shallots - diced
1 stalk serai (lemon grass)
2 tsp cooking oil
bamboo skewers (thick, soak skewers in water overnight - prevents sticks from burning)
1 tsp cumin seeds
1 tsp coriander seeds
1 inch piece turmeric
2 tsp roasted peanuts
1 tsp sugar
1/2 tsp salt
300 gm roasted peanuts - pounded
1 inch piece lengkuas (galangal)
2 stalks serai or lemongrass
1 inch piece ginger
1 large onion - sliced
3 tsp ground chillies
1/2 cup tamarind juice
Salt and sugar to taste
Method:
Marinate chicken pieces with seasoning ingredients, shallots, cinnamon powder and cooking oil
thread 5 pieces of chicken on each skewer and place on grill Brush chicken occassionally with oil until cooked and tender Serve hot with peanut sauce, cucumber and onion slices
1 1/2 kg chicken - deboned and cut into bite size pieces
1/2 tsp cinnamon powder
10 shallots - diced
1 stalk serai (lemon grass)
2 tsp cooking oil
bamboo skewers (thick, soak skewers in water overnight - prevents sticks from burning)
1 tsp cumin seeds
1 tsp coriander seeds
1 inch piece turmeric
2 tsp roasted peanuts
1 tsp sugar
1/2 tsp salt
300 gm roasted peanuts - pounded
1 inch piece lengkuas (galangal)
2 stalks serai or lemongrass
1 inch piece ginger
1 large onion - sliced
3 tsp ground chillies
1/2 cup tamarind juice
Salt and sugar to taste
Method:
Marinate chicken pieces with seasoning ingredients, shallots, cinnamon powder and cooking oil
thread 5 pieces of chicken on each skewer and place on grill Brush chicken occassionally with oil until cooked and tender Serve hot with peanut sauce, cucumber and onion slices
Sunday, December 28, 2008
SPICY BAKED GINGER CHICKEN
INGREDIENTS:
1 Whole Chicken - cut into parts
2 tbsp crushed Ginger
1/2 cup fresh Lemon Juice
2 tsp Red Chili Powder
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme Vegetable Oil
METHOD:
1. Combine crushed ginger in a covered jar with the lemon juice, red chili powder, oil, salt, pepper and thyme; shake to mix.
2. Let it stand for 1 hour, shaking several times every 15mins.
3. Arrange chicken pieces in shallow baking pan in a single layer.
4. Pour mixture over chicken pieces.
5. Bake chicken at 400 degree for 1 hour.6. Turn chicken and continue baking at 350 degree for 35 to 45 minutes
(adapted from http://mylocalcuisine.blogspot.com)
1 Whole Chicken - cut into parts
2 tbsp crushed Ginger
1/2 cup fresh Lemon Juice
2 tsp Red Chili Powder
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme Vegetable Oil
METHOD:
1. Combine crushed ginger in a covered jar with the lemon juice, red chili powder, oil, salt, pepper and thyme; shake to mix.
2. Let it stand for 1 hour, shaking several times every 15mins.
3. Arrange chicken pieces in shallow baking pan in a single layer.
4. Pour mixture over chicken pieces.
5. Bake chicken at 400 degree for 1 hour.6. Turn chicken and continue baking at 350 degree for 35 to 45 minutes
(adapted from http://mylocalcuisine.blogspot.com)
Sunday, December 21, 2008
PENANG RED CURRY
INGREDIENTS:
4 Tbsp. tomato paste
1 small onion, peeled and quartered
1 thumb-size piece galangal, peeled and sliced (or substitute ginger)
3 cloves garlic
1 Tbsp. soy sauce
1 tsp. dark soy sauce
2 Tbsp. fish sauce, or vegetarian fish sauce (if unavailable, substitute regular soy sauce)
1 tsp. shrimp paste (omit if vegetarian)
1 Tbsp. paprika
2 Tbsp. chilli powder
1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)
1-2 red chillies, depending on how spicy you want it - deseeded (omit if you prefer a mild curry)
1/2 tsp. turmeric
1 Tbsp. cumin
2 kaffir lime leaves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 can thick or good-quality coconut milk
juice of 1/2 lime
GARNISH: 1 cup fresh basil leaves (roughly chopped if large)
Preparation:
Place all ingredients (except garnish) in a food processor. Process well to form a paste.
Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok/large frying pan, or in a covered cassarole dish in the oven. Bake meat-based penang curry at 375 degrees for at least 1 hour, or until meat is well done.
Garnish your Penang Curry dish with the fresh basil leaves.
4 Tbsp. tomato paste
1 small onion, peeled and quartered
1 thumb-size piece galangal, peeled and sliced (or substitute ginger)
3 cloves garlic
1 Tbsp. soy sauce
1 tsp. dark soy sauce
2 Tbsp. fish sauce, or vegetarian fish sauce (if unavailable, substitute regular soy sauce)
1 tsp. shrimp paste (omit if vegetarian)
1 Tbsp. paprika
2 Tbsp. chilli powder
1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)
1-2 red chillies, depending on how spicy you want it - deseeded (omit if you prefer a mild curry)
1/2 tsp. turmeric
1 Tbsp. cumin
2 kaffir lime leaves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 can thick or good-quality coconut milk
juice of 1/2 lime
GARNISH: 1 cup fresh basil leaves (roughly chopped if large)
Preparation:
Place all ingredients (except garnish) in a food processor. Process well to form a paste.
Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok/large frying pan, or in a covered cassarole dish in the oven. Bake meat-based penang curry at 375 degrees for at least 1 hour, or until meat is well done.
Garnish your Penang Curry dish with the fresh basil leaves.
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