Archive for the ‘Chicken’ Category

Ayam Goreng Serundeng

March 13th, 2010

Ingredients:
1 whole chicken cut into 12 pieces
1 cup dessicated (grated) coconut
1 Daun salam
1 piece 1 cm Lengkuas (gallangal)
Vegetable oil for frying

Spices: (grind all)

6 kemiri (candlenut)
6 bawang merah (shallots)
3 garlic (bawang putih)
1 tablespoon ketumbar (coriander powder)
Salt to taste

Directions:
Mix the chicken pieces, ground spices, daun salam, lengkuas and the coconut add a little water.
Cook all until the water is evaporated.
Heat the oil and fry chicken until golden brown.
Fry the left over spices and sprinkle over the fried chicken.
Serve with steamed white rice or nasi kuning

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Lime Chicken with mango & ginger

February 12th, 2010

Ingredients

  • 4 limes
  • 1 tbs olive oil
  • Salt & ground black pepper
  • 700g chicken thigh fillets, trimmed, halved
  • 1 medium ripe mango, peeled, flesh diced
  • 1/2 tsp grated fresh ginger
  • 2 tsp brown sugar
  • Olive oil, for greasing
  • 4 85g pkts Chicken 2-Minute Noodles (Maggi brand)


Directions

  1. Juice 3 of the limes to make 80mls (1/3 cup) of juice and cut the remain- ing lime into thin slices. Combine 60mls (1/4 cup) of the lime juice with the olive oil. Season with salt and pepper, whisk to combine and then pour over the chicken thigh fillets in a large, shallow glass or ceramic dish. Cover and refrigerate for 15 minutes.
  2. Meanwhile, combine the mango, ginger, brown sugar and the remaining 1 tbs lime juice in a small bowl. Set aside.
  3. Preheat a char grill or barbecue on medium-high. Brush the pre- heated char grill or barbecue with olive oil to grease well and cook the chicken for 4-5 minutes on each side or until golden and cooked through. (See microwave tip.) Cut chicken into slices and keep warm.
  4. Prepare the 2-Minute noodles following packet directions and then drain. Place the hot noodles into serving bowls, top with the chicken and mango mixture. Garnish with the lime slices and serve immediately
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Lemper Ayam

February 17th, 2009

Ingredients:
500 g Glutinous Rice, (Beras Ketan)
360 cc Santan
1/2 Teaspoon salt
1 Stalk of Lemongrass (serai)
Banana leaf for wrapping
Filling:
500 g Boiled chicken meat
Ketumbar (Coriander powder)
Jintan (Cummin)
1 Slice of Lengkuas (Galangal)
1 tab Gula Jawa (Palm sugar)
1 stalk of serai (Lemon Grass)
1 Daun Salam (salam Leaf)
200 cc Santan

Preparation:
1. Boil the Santan then add the Glutinous Rice (which you soak for half an hour in water)
2. Stir until the santan has evaporated. Take off the heat
3. Steam for half an hour or until cooked

Filling:
1. Shred the chicken meat finely.
2. Grind the bumbu (Spices) and fry in a little oil with the serai, lengkuas and daun salam until fragrant
3. Add the chicken meat and the santan
4. Stir until santan has dried up
5. Take two table spoons of the sticky rice and flatten a little
6. Add two tablespoons of the filling and roll into long cylinder shapes
7. Wrap in banana leaf

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Soto Ayam

February 17th, 2009

Ingredients:
1 Chicken
1 Onion
3 cloves Garlic
3 tsp Kunyit (Turmeric)
2 tsp Ketumbar (Coriander)
1 stalk Serai (Lemon Grass)
2 leaves Jeruk purut (kaffir lime leaves)
2 Daun Salam ( Bay leaves)
6 Kemiri (candle nuts)
1 slice Laos (Galangal)
2/3 tsp Terasi (Shrimp paste)

Instruction:
1. Boil the chicken until tender.
2. Grind the terasi, onion, garlic, kunyit, ketumbar and kemiri into a fine paste.
3. Fry the paste in 2-3 tablespoons of oil until fragrant and brown
4. Add the Laos, serai, jeruk purut and daun salam.
5. Add water until the saucepan is approximately 3/4 filled.
6. Add salt.
7. Shred the chicken meat and return to the soup and bring to the boil.
Note:»

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Serve with sliced boiled potatoes, sliced boiled eggs, su-un, taoge (bean sprouts), finely chopped celery and spring onions and bawang goreng (Fried onions)Powered by Hackadelic Sliding Notes 1.6.4

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Ayam Semur

February 17th, 2009

Ingredients:

1 Whole chicken
Onion
Garlic
8-10 tablespoons Kecap Manis (sweet soy sauce)
Nutmeg
Salt
Pepper

Preparation:

1. Cut the chicken into small pieces and wash clean
2. Dice the onion and the garlic
3. Heat a little vegetable oil in a saucepan and fry the onion and the garlic until golden brown
4. Add the chicken pieces and fry until the colour of the chicken is slightly yellow.
5. Fill the saucepan with water until just covering the chicken
6. Add the Kecap manis, salt, pepper and nutmeg
7. Boil  until the chicken is cooked and tender.

Note:»

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A very simple and quick dish. Serve with white steamed rice and vegetables. For variation you could also add finely sliced Lombok. (large chilly peppers)Powered by Hackadelic Sliding Notes 1.6.4

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