Friday, August 13, 2010
Foodilicious (click for the original recipe) and was instantly inspired to cook the recipe in the blog. I have most of the ingredient except cili padi, the fish sauce and bird eye cilli. So i made some changes and cook it with the ingredient I had in hand. Outcome is that I can taste the Ayam Kunyit with a tinge of Cili spiciness in it. The lemon grass and lime leafs enhance the taste of the dish.
I am glad that I finally started cooking my favourite Malay food. The fun part is that I can eat as much chicken as I want and I do not have to ration it when I eat at Malay stall! The Malay stall usually give a few pieces and always leave me craving for more.
Originally the recipe is callled Spicy Turmeric Chicken (Ayam Goreng Kunyit Pedas) Recipe but since I do not have most of the cilli ingredient, my version would lean more towards the usual Ayam Kunyit recipe. Once I get hold of the cili I will try out the original recipe from Foodilicious.
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.