My collection of favourite recipes..tried and tested!
U-Chen invited us to a casual dinner party at his place last week and his friend Ajlaa, prepared most if not all of the food served that evening. Among them was this really amazing chicken patties on a bed of tomato and mushroom sauce. I …
Nasi lemak. Roti canai. Chicken rice. These have got to be the top three Malaysian national dishes! And all are favourites in our family and when we’re at home in Malaysia all we have to do when we feel an urge for any of these, …
Tired of Martha Stewart’s Perfect Roast Chicken, I scoured the internet for a Nando’s chicken kind of recipe. Back when Nando’s had a restaurant in Kuwait, we could go there for their amazing grilled chicken but now, alas, they’re gone.
I knew I wanted to marinade quartered chicken pieces and grill them so I was very patient as I did my search. I didn’t have much time if I was going to make this for dinner.
This recipe from Kimba’s Kitchen was perfect. My chicken pieces were already defrosted and drained so I had enough time to marinade it for around 2 hours. The result was amazing – the chicken was crisp on the outside and succulent and tasty on the inside, not dry at all. Next time though, I will marinade it overnight and it should be much more sumptuous!
INGREDIENTS
1 kg whole chicken cut into quarters, with skin and bone
3 tsp minced garlic
2 tsp grated ginger
2 tsp chilli flakes
2 tbsp dried parsley
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
Salt to taste
1 tbsp Nando’s Hot Peri Peri Sauce (optional, for that extra “kick”)
Spray Canola
I also added 1 tbsp of the amazing Lea & Perrins’s garlic sauce.
DIRECTIONS
To make the marinade, combine the garlic, ginger, chilli flakes, parsley, olive oil and lemon juice. Stir to mix thoroughly. Add salt and taste.
Dry the chicken pieces using a couple of sheets of kitchen paper and place in a bowl. Prick them with a fork all over. Add the marinade and rub onto the chicken pieces generously. Cover the bowl and seal with glad wrap. Leave to marinate in the fridge for at least 2 hours, preferably overnight.
When the chicken is ready to be cooked, preheat oven to 200C or 180C fan forced. Spray the surface of a baking dish with spray cooking oil, place the chicken pieces onto the baking dish, and lightly brush the surface of the chicken skin with Nando’s Hot Peri Peri Sauce if desired. Spray the surface of the chicken skin lightly with the spray cooking oil.
Place baking dish into the oven and cook for approx. 35-40 minutes. The chicken is done when a metal prick inserted reveals clear liquid. If desired to get a more crispy skin, place under a the grill for around 5 minutes.
Serve hot with chips and salad, grilled or steamed vegetables or a rice pilaf.
I’ve cooked chicken curry Malaysian-style forever, since I first lived on my own after getting married. BUT every time I cooked it it was different! So one day many years later after we moved to Kuwait, I decided, enough was enough! I had to recipise …
I’ve cooked chicken curry Malaysian-style forever, since I first lived on my own after getting married. BUT every time I cooked it it was different! So one day many years later after we moved to Kuwait, I decided, enough was enough! I had to recipise …
Buffalo wings were first envisioned by their inventors at the Anchor Bar Restaurant in Buffalo, NY in 1964. The classic version of buffalo wings are deep-fried chicken wing segments tossed in a spicy sauce, and served with celery sticks and blue cheese dressing.
They are really nice as an appetiser or even as a main meal with a salad. Its also not a bad dish for a small party at home…although it can get messy with the bones and the messy fingers!
Hubby makes this off and on at home for dinner but he never ever wrote down the ingredients! Until now.
Its not a hard dish to make but you might find this a bit too spicy or too sour! Obviously once you have tried making it using this recipe, you can fine tune it by playing around with the hot sauce and vinegar to suit your own taste buds!
INGREDIENTS
20 pieces chicken wings
Celery sticks
Canola oil for frying
For the hot sauce:
30 gms butter
200 ml hot sauce
1 tbsp garlic sauce
1 tsp white vinegar
1/4 tsp paprika
For the dip:
10 gms blue cheese
100 gms mayonnaise
DIRECTIONS
Cut the wings into 2 segments at the joint and clean them thoroughly. Drain all the water and pat each wing segment dry. Lay them on paper towels on a plate and allow them to come to room temperature. Pat them dry again with more paper towels. The goal here is to get the wings as dry as possible.
In deep fryer or in small saucepan, preheat oil to 350 degrees F.
Fry the chicken wings covered for 10 to 15 minutes or until they are cooked through and golden brown. Remove from pan onto a plate covered with paper towels to drain the oil.
Discard the oil and wipe the pan clean. Heat the butter, and when melted add the hot sauce, garlic sauce and paprika. Mix well and cook on low heat for a while allowing the sauce to reduce. Then add the vinegar and mix well. Taste for salt and add if required.
Switch off the heat and add the wings back to the sauce. Mix them in the sauce ensuring they are well covered with the sauce. Turn onto serving dish.
To prepare the dip, place the blue cheese and mayonnaise in a small bowl and mix well.
Serve the buffalo wings with the dip and celery sticks.
We all love Caesar Salad especially if its made the right way. As a side dish or to start a meal. But as a main meal, its nice with Cajun-style grilled chicken breasts. I never knew how to make Cajun chicken so the first time …
This is a great way to fry chicken. The longer you marinade, the better the taste. And its great with white rice, beriyani rice or tomato rice. Even nasi lemak.
The best part of the chicken is the crispy stuff that made up the marinade…mmm so crunchy!
INGREDIENTS
1 chicken, skin off
1/2 medium sized onion
3 cloves garlic
2” ginger
4 lemon grass
2 tbsp curry powder
2 tbsp thick soya sauce
2 tbsp honey (optional)
Salt to taste
Oil for frying
DIRECTIONS
Cut the chicken into small pieces (like you would make a curry), wash well and drain.
Cut the onion, garlic, ginger, and lemon grass into cubes and blend everything. Do not use any water. Add the curry powder, soya sauce and honey (if using) and mix well. Add salt to taste.
Mix well with the chicken pieces, place in a bowl and leave in refrigerator to marinade overnight.
To fry, heat oil (not as much as for deep frying) and pour everything into the pan and let it fry on medium heat till chicken is cooked and the marinade crispy.
I watched Mummy make her chicken rendang many times but never really paid attention! Then I wondered why, when I made the rendang according to her recipe, it never turned out right. I finally decided, one day, when I wanted to make chicken rendang to …
