chicken satay

My mum gave me some chicken breast meat when i went home last weekend, so i will use it make chicken satay. not the bbq kind but the stir fry kind. thsi way i wont burn the house down but yet i get the same taste of grilled chicken satay.

Ingredients
400g chicken breast fillet

Marinade for chicken:
2 cloves garlic, pounded finely
1 tbsp light soy sauce
1 tbsp honey
some turmeric powder


1. Cut chicken into small cubes

2. Mix all marinade ingredients in a bowl. Place chicken cubes in the marinade and stir well so that the cubes are well-coated. Keep in the fridge for overnight.

3. Heat wok, add some oil. Stir fry the meat. remove when golden brown.

such an easy way to make this popular malaysian dish. no grilling is required. it has some sweet taste because of the honey and very heavy turmeric taste and fragrant. serve with warm rice or as appetizer.

chicken rice

truly a malaysian favourite, chicken rice is sold all over the country. usually teamed with BBQ pork and Char Siew, this dish is lunch to many people.


Ingredients
For the chicken:
chicken breast meat (500-600 gm for two person)
2 tsp sesame oil
1 tsp light soy sauce

For the rice:
2 cups long grain rice
3-4 cm piece ginger, sliced
3 cloves garlic, chopped
1 tsp salt
1/4 tsp pepper

1. Bring water to a boil in a pot. Put in chicken and cook for nine to 10 minutes.

2. Turn off the heat and allow chicken to remain in the stock for five minutes, then remove chicken and immerse in a basin of cold water. Reserve chicken stock for cooking the rice.

3. Drain the chicken meat. Combine sesame oil and light soy sauce, then brush it all over the chicken. Set aside. Steam the chicken for about 10-15 minutes in medium flame.

4. Wash the rice clean, then drain. Heat up oil in a wok and stir-fry garlic and ginger until lightly browned and fragrant. Put in rice and stir-fry well. Dish out rice and put into a rice cooker. Add enough chicken stock, salt and pepper to taste and a dash of sesame oil. Cook until rice is done.

5. To serve, scoop warm rice into a rice bowl and overturn this on the plate. Serve with cut-up chicken and chilli sauce. (Options: garnish with cucumber slices, spring onion curls and coriander leaves)

chicken curry

last saturday, i make quite an effort to cook chicken curry. there is so much work but it's worth it. served with just plain rice, the satisfaction comes when seeing my husband and my two other guests emptying thir plate of rice.


Ingredients
1.5–1.7 kg chicken, chopped into bite-sized pieces
1 grated coconut (i use powder kind, just mix with water)
water
4 potatoes, quartered
6 tbsp oil

Ground spices (A):
15 shallots
4 cloves garlic
1 chili boh (grated chili)
2 stalks lemon grass
1 tbsp belacan stock granules
3½ tbsp meat curry powder

(B):
1 star anise
3cm piece cinnamon stick
4 cloves
3 cardamoms, split and use seeds only
3 stalks curry leaves

Seasoning:
1–2 tsp salt or to taste
1 tsp sugar
1 tbsp light soy sauce

Method
1. divide coconut poweder into two portions. one portion mix with 250ml water white the second portion mix with 400ml water.

2. Heat oil in a deep saucepan and fry ground spices (A) and (B) until fragrant. Add in chicken and pour in 1½ cups thin coconut milk. Simmer and cook over low heat for 15–20 minutes adding thick coconut milk slowly until finished.

3. Add potatoes and continue to cook until meat is cooked and potatoes turn tender. Pour in thick coconut milk and bring to a boil till the oil floats to the top. Season to taste.

marmite chicken

Marmite Chicken is one popular malaysian dish when you eat outside at a chinese restaurant. At home, it can also be done wihtout much hassle.

the ingredients are:

500gm of chicken breasts or 2 pcs of chicken thighs, chopped into small pieces.
one tablespoon of marmite
two tablespoon of sugar
pinch of salt

1. Marinate the chicken with some salt, marmite and sugar for about 10 to 20 minutes.

2. Heat the wok, and pur in some cooking oil, place the chicken and fry until goldren brown.

3. Drain and remove. Ready to be served.