AWARD: FROM MY DEAR FRIEND HAZILA

Thank you so much Hazila of My Small Kitchen for presenting me with the Neno award…..muah!

RECIPE: SPICY AND SOUR STIR FRIED CHICKEN (AYAM TEMPRA)

A favourite with the Portuguese descendants in Malaysia and supposedly of Portuguese origin…. but the array of spices such as lemon grass, garlic and lime leaves makes this statement questionable. Anyway, it is quite easy to make and very, very nice. I added extra water to the dish, to make some gravy - the kids tend to complain when there is not enough liquid to moisten their rice. The measurements I have put here is for the original recipe though; so not much ‘gravy’ will be available. Adjust to taste.


Ingredients

6 large chicken thighs or 4 breast – sliced or cubed
½ tsp shrimp paste/belachan (see my GLOSSARY post on SHRIMP PASTE)
1 tbsp palm sugar or Gula Melaka (see my GLOSSARY post on GULA MELAKA)
1 tbsp water
2 tbsp Kecap Manis or Caramel Soy Sauce (see my GLOSSARY post on SOY SAUCES)
2 tbsp oil
1 onion – halved and sliced thickly
2 large red chillies – sliced at an angle
3 cloves garlic – sliced thinly at an angle
2 stalks lemon grass - sliced thinly at an angle (white bits only)(see my GLOSSARY post on LEMON GRASS)
3 tbsp freshly squeezed lime
Salt to taste


Method

Mash/crumble the palm sugar into a powder (I used a mortar and pestle) and mash with the shrimp paste. Mix with the water and kecap manis until smooth. Use this to marinade the chicken, at room temperature for 15 to 30 mins.

Heat oil in a wok (over high heat) and fry the onions, chillies, garlic and lemon grass vigorously until just softened and fragrant (1 to 2 mins).

Add in the chicken and cook for 3 to 4 mins until the chicken is done. Add a few tbsp of water if you want some gravy.

Add in the lime juice and salt, check the seasoning and serve hot with rice and a side dish of salad such as my SPICY VINEGAR CUCUMBER SALAD.

RECIPE: SPICY VINEGAR CUCUMBER SALAD

A simple salad that accompanies most Malay, Peranakan and Indian (in Malaysia, anyway) meals. Make a few hours before serving so the chillies and vinegar are infused into the cucumber. Always serve cold.


Ingredients

2 tbsp sugar
1 tsp salt
1/3 cup hot boiled water
2 to 3 tbsp white vinegar
3 to 4 shallots – finely sliced (quarter and finely sliced red onions if you can’t find shallots or if they are too expensive – they can get up to $15.00 a kg here!)
1 large red chilli – deseed and sliced (I used 2 medium cayenne chillies but I left the seeds in for a bit of oomph!)
1 to 2 cucumbers – peeled, seeds removed, quartered and sliced thickly

Method

Dissolve the salt and sugar in the hot water. Add in the vinegar.

Place all other ingredients in a glass serving bowl. Toss well to evenly distribute.

Pour the sugar/salt/vinegar mixture over the top. Refrigerate until ready to serve (preferably for an hour or two).

ANNOUNCEMENT: HAPPY BIRTHDAY MS KG - 17 TODAY!

Sing a song of Birthdays
Full of fun and cheer
And may you keep on having them
For many a happy year!

Happy birthday to my darling daughter.