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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Corn Sandwich

Corn Sandwich

an easy corn sandwich recipe for breakfast or snacks. since i often make sandwiches at home and never ever share their recipes, i have decided to share the various sandwiches that I make. The filling for this corn sandwich is Italian inspired with tomatoes, garlic and fresh basil. sauting the garlic and steamed corn kernels in extra virgin olive oil. then stirring in the tomatoes and basil. so the stuffing has to be made first. you can also make the stuffing overnight and keep in the fridge..

Ingredients:

(Measuring cup used, 1 cup = 250 ml)

1 medium sweet corn cob

½ tsp black pepper, crushed or as required

½ tsp red chili flakes or as required

1 or 2 tbsp nutritional yeast or cream cheese or grated mozarella or cheddar cheese (in the recipe details when to add them)

2 small tomatoes, chopped

2 to 3 tsp extra virgin olive oil

1 or 2 garlic, minced or finely chopped

7-8 basil leaves, chiffonade or chopped

some butter or extra virgin olive oil for spreading on the bread (optional)

Method:

1.      Boil the corn cob in a pressure cooker or steam it till the kernels are cooked.

2.      Remove the corn kernels from the cob. i usually scrape the kernels with the help of a knife.

3.      Heat the extra virgin olive oil in frying pan. add the garlic. saute for 15-20 seconds.

4.      Add the corn kernels and stir. now add the nutritional yeast. stir for 1-2 minutes on low flame.

5.      Season with salt, pepper and red chili flakes.

6.      Switch off the fire and add chopped tomatoes and basil. stir and keep aside.

7.      If adding cream cheese or mozarella or cheddar cheese, you can add it once corn filling mixture has become warm.

8.      Stuff this corn-tomato-basil filling in the bread and toast them or grill them.

9.      You can also grill corn sandwich in the oven.

10.  Serve corn sandwich hot with tomato sauce and some french fries.

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Jjamppong

Jjamppong

Today I’m introducing you to jjampong, a dish that’s usually sold at Chinese restaurants in Korea. Jjamppong (hangul), is a spicy noodle soup flavoured with onions and chili oil. A form of jjamppong is also the local Chinese speciality in the Japanese port city of Nagasaki (see Chanpon). Due to geographical proximity, most Korean-Chinese dishes are derived from Northern styles of Chinese cuisine such as Beijing and Shandong cuisine. The cuisine developed in the port city of Incheon, where the majority of Korea's ethnic Chinese population historically lived

Ingredients:

Noodles for jjamppong

For stock:

10 dried anchovies with the heads and guts removed.

3 dried shiitake mushrooms.

4 inch x 4 inch sheet of dried kelp.

½ cup of onion, sliced.

Meat and seafood:

4 ounces of lean pork, cut into thin strips, mixed with a pinch of salt and ground black pepper in a small bowl. Set aside.

6 large shrimp, shelled and deveined.

10 mussels, cleaned and debearded.

4 ounces of  squid,  cut into ½ inch x 2 inch pieces.

Vegetables and seasoning:

1 tbs of minced garlic

2 ts of minced or sliced ginger

¼ cup of vegetable oil

1 ts of fish sauce

2 ts of salt

3 tbs of hot pepper flakes

½ ts of ground black pepper

¼ cup of carrot, sliced into ½ inch x 2 inch strips.

4 stalks of green onions, cut into 2 inch long pieces.

1 pound of cabbage (or napa cabbage), sliced.

4 ounces of leek, cut into ½ inch x 2 inch pieces.

4 white mushrooms, sliced.

1 teaspoon of sesame oil.

water

Method:

First step: make stock

1.      Pour 10 cups of water into a pot. Add the dried anchovies, dried kelp, onion, and the dried shiitake mushrooms.

2.      Boil for 20 minutes over high heat. Then turn it down to low heat and cook for 10 more minutes. Strain and keep the clear stock. Set it aside.

Second step: make mixture of hot pepper flakes and vegetable oil

3.      In a small bowl, combine 3 tbs of hot pepper flakes and 2 tbs of vegetable oil with a spoon. Set aside. You can add more or less hot pepper flakes according to your taste.

Third step: start frying

4.      Heat up a large wok or a heavy bottomed pot with 2 tbs of vegetable oil, and then add garlic and ginger and stir them until light brown.

5.      Add pork strips and stir fry them for 2 minutes.

6.      Add vegetables: cabbage, carrot, green onion, leek, and white mushroom and stir for 5 minutes until all are cooked nicely and light browned.

7.      Add the mixture of hot pepper flakes and vegetable oil and mix them well.

8.      Add squid, shrimp, and mussels and keep stirring over high heat for about 5 minutes.

9.      Add 7 cups of the stock and boil it for about 7-10 minutes.

10.  Add 2 ts of salt, 1 ts of fish sauce, and ½ ts of ground black pepper.

11.  Take out 2 portions of the noodles from the package  and add them to the boiling soup and cook until the noodles are done. Take a sample to see if the noodles are cooked fully or not. The noodles should be soft and chewy.

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Yukgaejang

Yukgaejang

Yukgaejang is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is believed to be healthful and is popular due to its hot and spicy nature.

Ingredients:

Beef brisket

onion

water

green onions

bean sprouts

soaked fernbrake (kosari)

celery

garlic

hot pepper flakes

sesame oil

vegetable oil

salt

soy sauce

black pepper

Method:

1.      In a big pot, add 1lb beef brisket, 11-12 cups of water, and half an onion. Boil it for 1 hour over high heat.

2.      While it boils, cut 12 green onions, 1 stalk of celery, and 1-2 cups of fernbrake into pieces about 7 cm in length. Mince 7 cloves of garlic. Put them all into a big bowl with 5 cups of bean sprouts.

3.      Put 3 tbs hot pepper flakes, 1 tbs of sesame oil, 1 tbs of vegetable oil, 1 tbs soy sauce, 5 ts of salt, and some ground black pepper into a small bowl and mix it. This is your hotpepper oil sauce.

4.      Put the hotpepper oil sauce on top of the vegetables and mix them all up.

5.      When the beef is well cooked, take it out and set it aside to cool down.

6.      Add the mixture of vegetables and hot pepper oil sauce into the boiling beef stock. Boil it for 20 minutes.

7.      Slice the beef thinly and add it into the boiling soup. Cook it about 5  minutes more.

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Beef Curry With Pumpkin

Beef Curry With Pumpkin

Thai curries are usually creamier and sweeter and hence pumpkin is great as an ingredient. This recipe is made with beef, but you can always use chicken or seafood, and it will work equally well. I personally love the addition of pumpkin into red curry, as the end result is so much more interesting than a regular and plain curry. As the cooking process breaks down the pumpkin pieces, every scoop of this curry is laced with pieces of sweet pumpkin, which goes extremely well with the fragrant steamed jasmine rice.

Ingredients:

1 1/2 tablespoons vegetable oil

1 pack (1.76 ounce/50g) red curry paste (see picture below)

4 tablespoons plus 1 1/2 cups (350ml) coconut milk

1 pound beef, sliced thinly

1 1/2 tablespoons fish sauce

1 teaspoon sugar

1/4 teaspoon paprika powder

6 kaffir lime leaves

1 1/2 cups cubed pumpkin or Kabocha pumpkin

Method:

1.      In a small bowl, mix together the vegetable oil, red curry paste and 4 tablespoons coconut milk. Stir-fry the red curry paste mixture in a wok over medium heat until fragrant.

2.      Add the beef and give a quick toss. Let it cook for about 1 minute and then add in the 1 1/2 cups coconut milk, fish sauce, sugar, paprika powder and kaffir leaves. Stir to mix.

3.      Bring to a boil and then reduce the heat. Cook for 8-10 minutes. Add the pumpkin and cook for another 4-5 minutes. Serve with rice.

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Thai Shrimp Skewers

Thai Shrimp Skewers

Thai Shrimp skewers are foods derived from Thailand. This recipe is easy and delicious meal for all, according to Thai shrimp skewers on herb with bbq, but this food in Thailand usually favoured by Thai people where they always buy in large markets or in the night market. While this seems to be normal food but it was incredibly delicious and simple. so here I show you a recipe that I share and how to cook. Enjoy your taste.

Ingredients:

1/2 cup Thai Kitchen® Thai Chili & Ginger Sauce

2 tablespoons oil

2 tablespoons finely chopped fresh cilantro

1 pound large shrimp, peeled and deveined

Method:

1.      MIX Thai Chilli & Ginger Sauce, oil and cilantro in small bowl until well blended. Reserve 1/4 cup for brushing. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.

2.      REFRIGERATE 30 minutes. Remove shrimp from marinade. Discard remaining marinade. Thread 4 shrimp onto each skewer.

3.      GRILL over medium heat 2 to 3 minutes per side or just until shrimp turn pink, brushing with reserved marinade.

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