CHICKEN MALAY PENANG (GULAI AYAM)
A good standard chicken curry. The secret to the curry is the 'rempah' or wet paste made from a multitude of fresh herbs and spices. Use this as a base recipe and then add extra chillies if you want it hotter the next time.
Provided by Guy Liddell
Categories Curries
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pound or grind shallots, chillies, ginger, galangal, garlic and candlenuts into a paste.
- Add coriander, cummin, fennel and turmeric together in a small bowl and set aside.
- Heat oil in wok and gently fry shallots and chilli paste for 2- 3 minutes until fragrant.
- Add dry spices and fry, stirring occasionally for another 2 minutes.
- Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices.
- Add thin coconut milk and salt.
- Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened.
- (Approximately 20 minutes) Add thick coconut milk and cook for 2- 3 minutes.
- Serve with rice.
INDONESIAN CHICKEN IN COCONUT GRAVY (OPOR AYAM)
I started to learn how to cook Indonesian food and this one is a keeper. It's a mild chicken curry style dish that is a fav among kids here. My sister-in-law gave me this recipe and it turned out pretty good the first time I tried. Hopefully others will enjoy this too.
Provided by Love-is-good
Categories Poultry
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into smaller pieces. If using boneless, skinless chicken breast then cut into bite size pieces. Squeeze the juice of one lime over chicken and let sit for about 15-20 minutes.
- Boil the eggs and peel, set aside.
- Sauté the tofu in oil until lightly brown.
- Blend the shallots, garlic, candlenuts, turmeric powder, coriander powder, salt and pepper in a food processor or blender until it forms a smooth paste.
- Sauté the paste in oil (about 1-2 Tbsp.) for a few minutes.
- Once bumbu is sautéed, add 1500 ml water and chicken.
- Stir occasionally until it comes to a boil.
- Add 2 pieces of lemon grass that have been bruised, 5-7 pieces of lime leaves, galangal (about the size of thumb, bruised) & 3 bay leaves.
- Bring to a boil... add tofu and eggs.
- For extra flavor you can sauté sliced shallots to sprinkle in once cooked.
Nutrition Facts : Calories 506.4, Fat 36.9, SaturatedFat 23.9, Cholesterol 371.9, Sodium 773, Carbohydrate 17.1, Fiber 0.9, Sugar 0.7, Protein 30.2
KFC'S 11 HERBS AND SPICES
Ron Douglas shares the ingredients for his version of KFC's 11 herbs and spices recipe. He started the Web site recipesecrets.net.
Provided by GodfreyMom
Categories < 15 Mins
Time 10m
Yield 1/4 cup
Number Of Ingredients 11
Steps:
- Combine all ingredients.
Nutrition Facts : Calories 321.7, Fat 10, SaturatedFat 2, Sodium 18840.3, Carbohydrate 66.7, Fiber 33.9, Sugar 7.9, Protein 15.1
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