Soy Sauce and Turmeric Fried Chicken

-


I was thinking what to cook with the chicken my mom put near the kitchen sink. Usually my mom will fry them after marinating them with turmeric powder and salt. But on the day before my mom cooked tumis, a spicy coconut sauce. It is a sauce added in Nasi Kerabu and also suitable to be served with Ayam Percik (Grilled Chicken in Coconut Sauce) and Ikan Percik (Grilled Fish in Coconut Sauce). I think I want to cook a different fried chicken than the one my mom always cook to suit the Tumis.

Then I thought of this recipe. It is like the fried chicken in my mother's Chicken Rice. I added some ingredients and omitted some. The result satisfy me. The fried chicken has a combination of sweet and savory flavor in it. 

Ready in 30 minutes 

Ingredients
  • 1/4 chicken (around 400 gram)
  • 1 1/2 teaspoon salt
  • 1 tsp turmeric powder 
  • 1/2 tsp fennel seed (crushed to release the flavor)
  • 1 clove garlic (crushed or minced)
  • 1/2 tsp sweet soy sauce
  • Cooking oil for deep frying
Methods
  • Clean the chicken and strain. 
  • Marinate the chicken with salt, turmeric powder, fennel seed, garlic and sweet soy sauce for at least 15 minutes. 
  • Deep fry the chicken.
  • When the chicken cooled a bit, press the chicken with large knife or mortar to make it more tender. 
  • Serve. 

Comments

Post a Comment

Popular posts from this blog

Sauteed Romaine Lettuce

-
Image
Malay/English I was cooking fish curry when my mom asked me to cook this green vegetable. It was just recently my family eat this vegetable. It looks like lettuce to me. I even imagine to eat it raw in my sandwich. The packaging wrote Yau Mark Tam. Yau mark tam? A vegetable from China I guess. Then I thought I would just sauté it with anchovies. And today I searched about yau mark tam in the internet and... it is actually romaine lettuce... hahaha... But sauteed romaine lettuce is also delicious. So let's look at the recipe. Ready in 15 minutes Ingredients 1 head of romaine lettuce or yau mak tam 2 shallots (sliced) 2 cloves garlic (sliced) 1 tablespoon anchovies 1 tablespoon oyster sauce 3 tablespoon cooking oil Some drops of white vinegar Salt to taste Methods Heat cooking oil in a pan. Add in anchovies and fry until they become crispy. Take it out from the pan and crush it a little. Set aside.  With the same oil and heat turned on add in shallot
Read more

Solok Lada

-
Image
Solok Lada (so-lock la-da) or Stuffed Chili is a side dish along with Nasi Kerabu (Kelantanese Salad Rice). It is also can be eaten along with rice and gulai or curry. It is a dish made from big green chili (usually a type of chili we call solok chili) filled with flavored grated coconut and fish.  The taste of solok is creamy, a bit spicy, salty and sweet. However the spiciness of the chili has been largely reduced because the chili is cooked and the seeds are removed before stuffing in the coconut filling. Usually sardine and mackerel fish are used to make Solok Lada.  Solok Lada is delicious when eaten with Nasi Kerabu which has a mixed flavor from fresh minced vegetables and herbs, spicy coconut sauce (tumis), grated coconut sambal and budu (anchovies sauce). It is also accompanied with sambal air lada (chili sambal), and any meat of choice. Solok is also delicious when eaten with rice and gulai, a curry like gravy which is usually cooked with meat, fish and chicken. T
Read more

Scrambled Egg Sandwich with Toum

-
Image
This is a sandwich I always make when I harvest the Brazilian Spinach at my small container garden in the backyard. It is easy, delicious and nutritious. The toum is a new addition to this sandwich to give more flavor to it.  Ingredients 1 egg 1/4 cup milk 1/2 cup 1 cup spinach (I use Brazilian Spinach) Toum Mayonnaise Margerine or butter 2 slices of bread A pinch of salt White pepper powder Methods Beat the egg in a bowl until egg white and egg yolk mixed.  Add in some salt, milk and white pepper.  Cook on the low heat. Put scrambled egg aside. Spread margarine or butter on one side of the bread. Toast the bread on the pan. Cook the buttered side until golden. Boil the spinach in 1/3 cup of water until tender. You can also add it raw.  Spread some mayonnaise on one of the bread. Spread toum on another bread. Spread scrambled egg on one if the bread, followed by the spinach.  Then put another bread with toum spread on top of it. Enjoy.
Read more