Sunday, June 17, 2018

Nasi Kuning & Ayam Masak Merah

Lovely vibrant dish and so well received by my loved ones. The Malay spicy tomato chicken looks red and feisty but  it tasted more tang with hint of spiciness, absolutely kids friendly if you wanna to introduce mild spicy curry dish to your kids.

Hmmm just want to take this opportunity to thanks all my readers whom take their time to read my blog posts all these years! I will be sharing this last blog post and won't be updating anymore new post in the future as I really need a good rest due to my current health conditions. P.S. To friends and families whom knew my conditions and really concern for me, I did not prepare this dish today ok, this is one of my back logs...hahaha I really rest well and no slogging in the kitchen 🙊🙊🙊😘😘😘 I will still be keeping this blog open so you can visit this blog for inspirations if you need it anytime!

Nasi Kuning (Indonesian Turmeric Rice)

Nasi Kuning (Indonesian Turmeric Rice)
  • 2 cups basmati rice
  • 1.5 cup Ayam brand coconut milk
  • 1.5 cup water
  • 1 tbsp turmeric powder
  • 2 pandan leaves, knotted
  • 1 stalk lemon grass, bruised
  • 2 bay leaves
  • 2 tsp salt
  1. Rinse basmati rice several times till water runs clear. Drain well in a colander. Place grains, coconut milk, water and spices into the rice cooker. Select 'white rice' function and cook till rice is done. Remove pandan leaves, lemongrass and bay leaves. Fluff up the rice before serving.

Ayam Masak Merah

Ayam Masak Merah (Malay Spicy Tomato Chicken)
  • 850gm chicken parts
  • 1 tsp salt
  • 1 tsp turmeric powder
  • dash of pepper
  • 3 shallots
  • 2 cloves garlic
  • 2 red chilli
  • 2" cinnamon
  • 3 cloves 
  • 3 cardamoms
  • 1 red onion, sliced
  • 1/2 cup tomato ketchup
  • 1/2 cup Ayam brand coconut milk
  • 1/2 cup water
  • 1/3 tsp salt
  • 1 tbsp sguar
  • 1 cup frozen mixed vegetables

  1. Marinate chicken with salt, turmeric and pepper for at least 30mins.
  2. Mill shallots, ginger, garlic and chilli.
  3. Heat wok and put in 1/2 cup oil. Pan fry chicken pieces until the skin turns golden. Dish up. 
  4. Remove some of the oil leaving behind about 2 tbsp oil.
  5. Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and sauté until the onions looks translucent and wilts.
  6. Put in the rest of the ingredients and chicken into the wok and cook until the gravy reduces and the chicken is cooked through. Dish up and serve.

Monday, June 11, 2018

Thai Red Curry Coconut Clams

This dish is 'screaming' sedap! Sweet creamy coconut broth with touch of spiciness from the Thai red curry paste and hint of sourness from the lime juice. Be prepared to dig in a few bowls of steaming hot rice!

  • 1 kg clams
  • 12 cherry tomatoes, halved
  • 2 tbsp oil
  • 3 shallots, sliced
  • 3 garlic, minced
  • 1 stalk lemongrass, minced
  • 1 tbsp chopped ginger
  • 4 tbsp Thai red curry paste
  • 250ml chicken stock
  • 250ml Ayam brand coconut milk
  • 1/4 cup lime juice
  • 3 kaffir lime leaves
  • 1 tsp sugar
  • salt & pepper to taste
  • handful of chopped coriander
  1. Submerge the clams in a pot of salt water for 1-2 hours to allow it to purge out any residues. Rinse and drain well.
  2. Heat oil in wok. Add shallots, garlic, lemongrass and ginger, saute till fragrant. Add in curry paste and fry for 1 min.
  3. Add in stock, coconut milk, lime juice and lime leaves. Bring to a simmer. Add sugar, salt & pepper to taste.
  4. Add in clams and mix well. Cover wok and cook over high heat for 5-7 mins or until most of the clams have opened. Stir in chopped coriander and dish up. Serve immediately.

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