According to this writer, restaurant staff were happy to share the ayam penyet recipe. Though brief, something to start with is better than guessing and digging for trade secrets that other restaurants refuse to divulge. In my travels, I had the opportunity to savour the best fried chicken on earth. Good things are to be shared, so here goes :
http://eats.emedia.com.my/recipe.php?id=262
INGREDIENTS
15 pieces of chicken breast or drumstick
1kg of santan
Ingredient B:
14g coriander (ketumbar)
28g red onions
28g white onions
40g ginger all blended and fried
12g lengkuas
12g daun limau purut
1/2 tsp salt
2 tbsp turmeric (kunyit)
rice flour
METHOD
1. Wash chicken until clean, then add five litres of boiling water and santan. Allow it to simmer for an hour.
2. Meanwhile, prepare Ingredients B, blend and fry it with oil.
3. While frying the blended ingredients, add in the lengkuas, limau purut and turmeric powder.
4. Add these marinade to the chicken and simmer for another hour so the traditional spices can seep into the meat.
5. Remove chicken from pot, allow to cool and coat with rice flour.
6. Fry until golden brown, then smash it so the bones and meat are separated from one another.
7. Serve it with sambal belacan and white rice.
Tuesday, December 14, 2010
Thursday, December 9, 2010
Spicy minced meat sauce noodles - Chinese sphagetti zhajiang mian
Never mind about the debate whether pasta originated in China or Italy. I like both versions of noodles.
There are also many variations of "zhajiang mian" which cooks in Beijing, Shanghai and Korean communities in Northeast China have devised to suit different palates.
In the northern Chinese recipe, "la mian" which is thicker than Japanese ramien is the noodle of choice. They are more chewy than the southern yellow Hokkien noodles.
For the sauce
Mince meat - pork or chicken are fine. (Preferable to dice into tiny cubes). Marinate with huadiao cooking wine.
Pickled sichuan vegetable : 1 thumb size, rinse with water and cut into small cubes.
Firm tofu (deep fried and sliced into cubes). Set aside as condiment.
Soaked and cut shitake mushrooms.
Spicy Bean Sauce, pepper, Chilli powder, star anise, dark vinegar, sesame oil, sugar. (An easy subsitute is bottled sweet and spicy noodle sauce)
There is no need to add more salt or soy sauce as the pickled vegetable and bean sauce are sufficiently tasty.
Garlic, Shallots, Ginger and vegetable cooking oil for frying.
Method
1. Brown garlic and shallots till fragrant (but do not burn).
2. Add minced meat and stir fry till cooked. Add pickled sichuan vegetable.
3. Add in sauces. Mix well. If necessary, add a little water. Simmer for 10 minutes. Add beaten egg and stir. Turn off the heat immediately.
4. Blanch noodles, refresh with cold water, warm up in hot water quickly before putting into serving bowls.
5. Topping : freshly julienned cucumber gives a refreshing touch to the spicy sauced noodles.
Another bonus recipe that can be created from this recipe is the famous Shanghai "dan dan" noodles. One discernible difference between dan dan and zha jiang is that the sauce of the former is less spicy and more sourish. So omit chilli powder, add a little more vinegar and sugar. Dan dan also a soupy rather than a saucy noodle dish. So add more water and dilute the sauce. A thinner noodle would be preferred. Also add thinly sliced spanish onions, green shallots, bean sprouts, broad green beans before serving.
Enjoy!
There are also many variations of "zhajiang mian" which cooks in Beijing, Shanghai and Korean communities in Northeast China have devised to suit different palates.
In the northern Chinese recipe, "la mian" which is thicker than Japanese ramien is the noodle of choice. They are more chewy than the southern yellow Hokkien noodles.
For the sauce
Mince meat - pork or chicken are fine. (Preferable to dice into tiny cubes). Marinate with huadiao cooking wine.
Pickled sichuan vegetable : 1 thumb size, rinse with water and cut into small cubes.
Firm tofu (deep fried and sliced into cubes). Set aside as condiment.
Soaked and cut shitake mushrooms.
Spicy Bean Sauce, pepper, Chilli powder, star anise, dark vinegar, sesame oil, sugar. (An easy subsitute is bottled sweet and spicy noodle sauce)
There is no need to add more salt or soy sauce as the pickled vegetable and bean sauce are sufficiently tasty.
Garlic, Shallots, Ginger and vegetable cooking oil for frying.
Method
1. Brown garlic and shallots till fragrant (but do not burn).
2. Add minced meat and stir fry till cooked. Add pickled sichuan vegetable.
3. Add in sauces. Mix well. If necessary, add a little water. Simmer for 10 minutes. Add beaten egg and stir. Turn off the heat immediately.
4. Blanch noodles, refresh with cold water, warm up in hot water quickly before putting into serving bowls.
5. Topping : freshly julienned cucumber gives a refreshing touch to the spicy sauced noodles.
Another bonus recipe that can be created from this recipe is the famous Shanghai "dan dan" noodles. One discernible difference between dan dan and zha jiang is that the sauce of the former is less spicy and more sourish. So omit chilli powder, add a little more vinegar and sugar. Dan dan also a soupy rather than a saucy noodle dish. So add more water and dilute the sauce. A thinner noodle would be preferred. Also add thinly sliced spanish onions, green shallots, bean sprouts, broad green beans before serving.
Enjoy!
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