"Ayam Goreng Berempah" - Fried Chicken with Spices

Ayam goreng berempah daun kari

“Fried Chicken with Spices” or better known as “Ayam Goreng Berempah” in the Malay Language is a very popular dish in Malaysia. It goes well with rice, in particular “Nasi lemak”. Please find below my recipe for making “Ayam Goreng Berempah”.

Ingredients

2 kg of chicken pieces
5 shallots
4 cloves garlic
4cm ginger
½ tsp cumin powder
1 tsp cumin seeds
½ tsp coriander powder
1 tsp coriander seeds
1 tsp turmeric powder
1 tbsp meat curry powder
2 strings of curry leaves (optional)
2 ½ tsp of salt
1 tsp sugar
2 eggs
1 tbsp corn flour
Oil for deep frying

Procedure

Pound shallots, ginger, garlic, coriander seeds and cumin seeds.

In a bowl, mix the pounded ingredients with cumin powder, coriander powder, turmeric and meat curry powder, salt, sugar, eggs and corn flour.

Mix well and leave the marinated chicken overnight so that all the flavour will absorb into the meat.

Heat oil on a pan and deep fry until chicken is cook and turns golden brown. Drain the fried chicken on the kitchen towel.

Heat up 2 tsp of the leftover frying oil with small flame fire and fry the curry leaves until crispy. Turn off the fire flame. Return the chicken into the pan and mix it together.

My kids love it, I hope you do too.

Recipe -Ah Mai's special Hainanese Chilli Sauce

Ah Mai's Hainanese Chilli Sauce

Our beloved "Ah Mai" who taught me the special recipe - "Hainanese Chilli Sauce"

Today I am going to share with you a traditional family recipe that has been handed down through many generations. I am indeed honoured and privileged to learn this recipe from my husband’s late aunty who was fondly known as “Ah Mai” (aunty in Hainanese dialect). The recipe is making the special Hainanese chilli sauce that goes really well with the “Hainanese Chicken Rice”. Ah Mai told me that “Hainanese Chicken Rice” is not complete without the special chilli sauce. She shared with me the ingredients and the technique in making this special sauce. I have tried it many times and find it  really good.

Ingredients

600 gm of fresh red chillies
5 cloves of garlic
1 inch of ginger
1 tsp of salt
1 tbsp of soy sauce
1 tbsp of fresh Calamondin juice or lime juice

Procedure

Wash and remove the seeds from the fresh chillies. Blend together with garlic and ginger.

Once blended, pour into a bowl. Mix well with salt, soy sauce and calamondin juice. Taste it and if it is too spicy add a little bit of sugar to suite your taste. Put into a bottle and keep in the refrigerator. You may serve as a dip or eat with the “Hainanese Chicken Rice”.

This article is dedicated to Ah Mai who left us last year. She is dearly missed but never forgotten. Having this “Hainanese chilli sauce” will always remind us of her sense of humour and her caring nature.

Recipe - Stewed Shiitake Mushroom

Stewed shiitake mushroom (Mrs Lee's recipe)

Today, I am going to share with you a recipe for making stewed shiitake mushroom. This is one of the best stewed mushroom dishes that I have ever tasted. This recipe comes from my husband’s good friend, Mrs Elizabeth Lee who cooked and gave us this delicious stewed shiitake mushroom in Kuala Lumpur many years ago. Last year, she came to Sydney for a visit and stayed with us a few days. While she was here she taught me how to cook this delicious dish. I am indeed fortunate to learn from her in making this dish.

Stewed shiitake mushroom

 Ingredients A

100 gm shiitake mushroom
3  cloves garlic
3  slices ginger
4 tbsp soy sauce
1 tbsp dark caramel sauce
½ tsp sugar
½ tsp corn flour
6 dates
1 litre water

Ingredients B

2 tbsp Soy sauce
½ tsp Salt
1 tsp Oyster sauce
1 tsp Olive oil
Kei chi (goji berries or wolfberries)

Procedure

Soak mushroom for an hour in tap water.
Remove the stems.

Bring a pot to boil. Put in the mushroom and let it boil for a minute. Sieve the mushroom, set it aside and throw the water.

Cut garlic into big slice pieces.
Cut each slice ginger into 3 thick long pieces. Slightly crush the ginger.

Boil a pot of 1 litre water. Add in all ingredients A. Bring to boil.

Simmer it with medium frame fire until the water level reaches half.

Put in ingredients B and simmer again in small frame fire for half an hour.

Taste and once you are satisfied, ready to serve. You can eat it as a dish or as a side dish.