Spicy Chili Chicken

Spicy Chili Chicken

This Malaysian curry recipe is from Meribe Jaman, born in Cocos Island but who came to Australia in 1974. Meribe is part of the Cocos-Malay community of Geraldton, WA. This makes enough to serve eight people, so it's great for large families or entertaining friends..

Ingredients:

2 tbsp coriander seeds

1 tbsp fennel seeds

1 tbsp tamarind paste

1 tsp ground turmeric

2 tsp belacan (shrimp paste)

6 garlic cloves

1 brown onion

generous handful of large red dried chilies soaked for a few seconds in hot water

pinch of salt

6 candlenuts

375 ml (1½) cups water

vegetable oil

2 whole chickens, jointed or 2 kg chicken pieces with bones

400 ml coconut milk

1 lemon, juiced

jasmine rice, to serve

Method:

1.      Blend the coriander seeds, fennel seeds, tamarind paste, turmeric, belacan, garlic, onion, soaked dried chillies, salt and candlenuts to a thick paste, adding the water to make it smooth.

2.      Cook the paste in a large wide pan with a little oil until aromatic and then add the chicken pieces and coconut milk, reserving about 100 ml to add at the end.

3.      Cook the chicken for about 30 minutes or until tender and cooked through. Add the remaining coconut milk and lemon juice and serve with steamed rice.

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Seri Muka

Seri Muka

Seri Muka is amazing Malaysian kuih (sweet cake) made of glutinous rice, coconut milk, sugar and pandan leaves. Seri Muka is a dainty and yummy dessert. It’s been a while since I posted The Recipes Hatiku. Malaysia is a small country and when it comes to a country’s cuisine, there is a limit to the number of recipes available. Unfortunately Malaysia is not China, which has unlimited list of regional Chinese recipes that will probably take a very long time to cover. I still cook Malaysian food and my ultimate food love will always be Malaysian food, nothing will ever change that. However, I have to save some The Recipes Hatiku for the future, if and when I publish a Malaysian cookbook…so for now, please bear with me with fewer The Recipes Hatiku on the site..

Ingredients:

For Bottom Layer:

300 g glutinuos rice (soak for 30 minutes in water)

200 ml thin coconut milk (100ml coconut milk plus 100 ml water)

2 screwpine (pandan) leaves (optional)

1 teaspoon salt

For Top Layer:

200 ml thick coconut milk or coconut cream

2 large eggs plus 2 egg yolks

170 g sugar

100 ml pandan/screwpine juice (from 8-10 pandan leaves)

5 tablespoon all-purpose flour + 2 Tablespoon cornstarch

Method:

1.      Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.

2.      Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.

3.      After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.

4.      Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.

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