Ayam Kunyit Recipe

 Serves 3
Marinate and leave aside
-Half a chicken (debone and cut up the chicken meat into pieces)
-1 teaspoon turmeric powder
-1 teaspoon light soya sauce
-1 teaspoon oyster sauce
-1 to 2 teaspoon home made cilli (its actually blended cili padi)
(Above is just an estimate. In practice its season to taste)

1/2 big onion, sliced
1 clove garlic, roughtly chopped
1 small lemongrass, slices

4 kaffir lime leaves, finely sliced
1/4 carrot, julienned
4 long grean bean

1 teaspoon light soya sauce
1 teaspoon oyster sauce
1-2 teaspoon home made cilli (its actually blended cili padi)

After marinating the chicken. Heat up a frying pan with about a tablespoon of cooking oil.

When the pan is heated well, fry the sliced onion, garlic, lemongrass. When it soften, add in the marinated chicken and stir, until chicken is cooked. Add in carrots, bean and finely sliced lime leaves. Serve with warm rice.

Resep Mi Ayam Bangka

Resep Masakan - Resep Mi Ayam Bangka

Bahan:

1 kg mi telur basah/segar, siap beli
Topping:

150 g sawi hijau, potong 3 cm, rebus sebentar
150 g tauge besar, bersihkan
Ayam Tumis:

2 sdm minyak sayur
1/2 sdt minyak wijen
2 siung bawang putih, cincang halus
250 g daging ayam, potong kecil
100 g jamur merang, potong kecil
2 sdm saus tiram
2 sdm kecap asin
1 sdm kecap manis
1/2 sdt merica bubuk
1 sdt garam
150 ml air
Pelengkap:

kaldu ayam
bawang merah goreng
daun bawang iris halus
Cara membuat:

Didihkan air secukupnya, rebus mi hingga mengapung. Angkat dan tiriskan.
Taruh sedikit minyak sayur atau minyak ayam dan kecap asin dalam mangkuk.
Masukkan mi panas, aduk-aduk hingga rata.
Ayam Tumis:

Tumis bawang putih hingga wangi.
Masukkan ayam, aduk hingga kaku.
Masukkan jamur, aduk hingga layu.
Tambahkan bumbu dan air. Masak hingga mendidih dan agak kering. Angkat.
Bagi mi menjadi 5 bagian.
Beri masing-masing tauge, sawi, ayam tumis dan taburi bawang merah goreng dan daun bawang iris.
Sajikan panas dengan kaldu ayam.
Untuk 5 orang

Kung Po Chicken.

 Kung Po Chicken.
Ingredients

• 300 grammes chicken breast (cut into cubes / bite sizes)
• 2 medium sized onions (quartered)
• 10 to 15 pieces of dried chilli (washed and pre-soaked for 15 minutes prior to cooking)
• 20 to 30 pieces of cashew nuts
• 1 1/2 cups of cooking oil (preferably palm oil)
• 1/2 cup (70 to 100 ml) warm water

Marinade for chicken

• 2 tablespoons of chinese cooking wine
• 1 1/2 tablespoons of light soya sauce
• 1/2 teaspoon of salt
• 1/2 teaspoon of white pepper powder
• 1 teaspoon of sesame oil
• 1 1/2 tablespoons of corn flour

Seasoning

• 1 1/2 tablespoons of dark soya sauce
• 1 1/2 teaspoons of sugar
• A pinch of salt
• 1 teaspoon of chinese cooking wine

Method

Marinade chicken cubes for at least 1 hour.

Heat oil in wok on high. Fry chicken cubes till golden brown. Remove from oil and place aside.

Remove cooking oil from wok leaving about 1 tablespoon in the wok. Add onions and dried chillis and stir-fry for 30 seconds to bring out the aroma.(If you wish to add capsicums which are cut into cube sizes, add them at this stage) Add pre-fried chicken cubes and cashew nuts and stir well for a minute.

Add seasoning and 1/2 cup water and close lid. Stir occasionally till water / gravy reduced by half.

Serve hot with plain white rice.

luncheon meat vege

Ingredients:2 cans of luncheon meat -- cut the meat into small cubesGreen beans -- sliced5 cloves of garlic -- thinly chopped5 cloves of small red onion -- thinly choppedBird's eye chili or chili paddy (as your desire)-- thinly chopped4 cm galangal (I used 1,5 tsp galangal powder)4 lime leaves1/2 of lime2 tbsp fish sauceSugarOil for sauteing

Directions:Heat the oil, saute garlic, onion and chili until fragrant. Add galangal, lime leaves, fish sauce and drizzle lime juice. Stir it wellAdd sliced green beans, combine well. Season well with salt and sugar. Add the luncheon meat, cook and stir for some minutes. Serve warm with steam rice

sweet sour pork

Ingredients:
300g Pork, cubed

Marinade:
1 teaspoon Sugar
1 teaspoon Sesame Seed Oil
1/2 teaspoon Salt
1 Egg White
1 tablespoon Cornflour
1/2 tablespoon Rice flour

Sauce:
2 tablespoon Water
1 tablespoon Sugar
1 tablespoon Light Soy Sauce
1 tablespoon Chinese Cooking Wine
1 teaspoon CornflourHow to do it:

Marinate the pork in the marinade for at least 30 minutes.
Fry in oil till lightly brown.
Dish, drain and set aside.
Bring sauce to a simmer, stirring slowing.
When the sauce starts to thickens, add in the pork.
Stir constantly till the pork cubes are well coated with the sauce.
Dish and serve hot.

chicken curry nyonya

Ingredients:
1 pack instant curry paste (8 oz or 250 grams)8 oz peeled potatoes4 chicken leg quarters (4 drumsticks and 4 thighs or 2 lbs chicken)3 shallots (peeled and sliced thinly)2 lemongrass (use the white parts only, pounded)1 tablespoon oil2 cups water/500 ml (use less water if you want thicker curry or more if you want more curry sauce)1/2 cup coconut milk (100 ml)Some curry leaves (optional)

Method:
Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then debone the chicken.
Heat up a deep pot and add the oil. Saute the sliced shallots until aromatic or light brown in color. Add the curry paste into the pot and stir until aromatic. Add the chicken meat and lemongrass. Stir for 1 minute before adding the water.
Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add the potatoes and simmer for 20 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil. Serve hot.
Alternatively, you can leave the chicken overnight before adding the coconut milk the next day. This cooking method ensures that the chicken meat is really tender and aromatic as the flavor develops overnight. Serve the chicken curry the next day if you use this method.

chicken shepherd pie

Ingredients
2 1/2 to 3 pounds (about 4 large) Idaho potatoes, peeled and cut into chunks
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds boneless, skinless chicken breast, cut into small dice
Salt and ground black pepper
1 cup store-bought shredded carrots, roughly chopped
1/2 10-ounce box (about 1 cup) frozen peas
7 to 8 scallions, thinly sliced
6 sprigs of tarragon, leaves removed and chopped
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 1/2 cups chicken stock
1 tablespoon Dijon mustard
1 5-ounce package soft garlic and herb cheese, such as Boursin
2 egg yolks
1/2 cup (about a handful) flat-leaf parsley, chopped
1/4 cup milk or chicken stock, to loosen potatoes
Paprika, for garnish

Yields: 6-8 servings
Preparation
Preheat broiler.
In a medium-size pot, add potatoes and cover with cold water. Bring up to a boil and cook until tender, about 10 minutes. Once the potatoes have finished cooking, drain them and put them back into the same pot they were boiled in.

While potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chicken, season it with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.
While potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chicken, season it with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.

Remove the chicken from the pan to a plate or bowl and toss the carrots, peas, scallions and tarragon into the pan. Season the veggies with a little salt and pepper, and cook until tender, about 2 minutes.

Scoot everything in the pan over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute. Whisk the white wine and chicken stock into the flour-butter mixture and cook until thickened, about 1 minute. Season the sauce with a pinch of salt and ground black pepper, then add the chicken back to the pan along with the Dijon mustard. Give everything a good stir and turn it out into a casserole dish.

When your potatoes are done cooking and drained, add the herb cheese, egg yolks, parsley, milk or chicken stock and some salt and pepper to the spuds. Mash them up until they're the consistency you like (you can add more liquid if you like them a little thinner), then spread them over top of the chicken and veggie filling in the casserole dish.
Put the dish under the broiler until the top is golden brown, about 2 minutes. Keep your eye on it so it doesn't burn!

When the casserole comes out of the oven, dust the top lightly with some paprika and serve it up with your favorite salad alongside.

chicken katsu

Bahan-bahan

Chicken katsu:
1 potong dada ayam, buang tulangnya, pipihkan
1 sendok makan kecap asin
1/2 sendok teh merica bubuk
1/2 sendok teh garam
1/2 cm jahe, parut
1 siung bawang putih, cincang halus
1 butir telur, kocok
100 gram tepung parnir

Salad kol:
150 gram kol, iris halus
2 sendok makan thousand island

Acar lobak:
100 gram lobak, serut kasar
100 gram wortel, serut kasar
2 sendok makan gula pasir
1 sendok teh garam
1 sendok teh cuka

Cara membuat

Chicken katsu:

lumuri ayam dengan kecap asin, merica bubuk, garam, jahe, dan bawang putih, lalu diamkan dalam kulkas selama 1 jam.

Tiriskan ayam, lalu celupkan dalam telur kocok, lumuri dengan tepung parnir hingga rata, ulangi sekali lagi.

Goreng ayam dalam minyak banyak hingga matang dan kecoklatan, angkat, tiriskan.

Salad kol:

taruh irisan kol dalam piring, lalu tuangi atasnya dengan thousand island.

Acar lobak:

campur semua bahan, lalu aduk hingga rata.

Biasanya chicken katsu disajikan bersama-sama dengan salad kol dan acar lobak.

roasted herbs chicken

Ingredients
3- 3 1/2 lb (1.5 kg) chicken
2 tbsp butter or margarine, melted
3 cloves garlic, minced
1 tsp dried basil
1/2 tsp salt
1/2 ground sage
1/2 tsp dried thyme
1/4 tsp lemon-pepper seasoning or black pepper

directions
1. Preheat the oven to 375 degrees F ( 190 degrees C ).
2. Rinse inside of chicken, pat dry with paper towels. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush with melted butter, rub garlic over chicken.
3. In a small bowl stir together basil, salt, sage, thyme, and lemon pepper seasoning, rub onto chicken.
4. Roast, uncovered, in the oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink. Remove the chicken from oven. Cover, let stand for 10 minutes before serve.