Chicken Korma

Ingredients:
6 Tbsp / 1 1/2 oz Ghee (Minyak Sapi)
2 Onions, peeled and finely sliced
10 Shallots (Red Onions), peeled and finely sliced
12 large Green Chilies, de-seeded and cut in halves (optional)
1 Limes (Limau Nipis) - halved
1 Lemongrass (Serai)- halved and bruised
10 Cherry Tomatoes - halved
4 cm / 2 inch Cinnamon Bark (Kulit Kayu Manis)
3 Star Anise
4 Cardamom Pods
5 Cloves
3 Tbsp of Kurma or Korma Powder
1 kg / 2 pounds / 3 oz Chicken
1 litre / 32 fl oz Coconut Milk (Santan Cair)
1 cup water
4 Potatoes, quartered
150 ml / 5 fl oz Natural Yoghurt
6 Tbsp / 1 1/2 oz Almond, finely grounded
4 Tbsp / 1 fl oz Crisp-fried Shallots (Bawang Goreng)
Handful of Coriander (Cilantro, Chinese Parsley or Ketumbar) - finely sliced
Handful of Mint Leaves (Daun Pudina) - finely sliced
Salt, pepper and sugar to taste

To be finely grounded;

Paste Ingredients A
15 Shallot (Red Onion), peeled
3 Garlic cloves, peeled
2 cm / 1 inch of Ginger, peeled
1 Onion

Paste Ingredients B
1 bunch Parsley
5 Coriander Roots - cleaned, save leaves for garnish
10 sprigs Mint Leaves (Daun Pudina) - save half for garnish
4 Green Chilies, seeds removed
1 cup of water

Method: 1) Melt Ghee in a pot and fry 1 Onion together with the fresh Shallots.

2) Add in spices: Cinnamon, Star Anise, Cardamom, Cloves, and Lemongrass.

3) Fry till fragrant and golden.

4) Add in Paste (A), Stir-fry for 5 minutes.

5) dd in Korma powder and Paste (B).

6) Stir well and fry for approximately 20 minutes over moderate heat till excess oil begins to appear on the surface. Wait for a few minutes until most of the water has been evaporated.

7) Add in Chicken pieces and continue cooking over moderate heat for 5 minutes.

8) Add in Coconut Milk, water, Potatoes, grounded Almonds and 4 Green Chilies.

9) add in salt, pepper and sugar to taste.

10) Stir well and simmer gently over a low fire till gravy thickens and Chicken becomes tender (approximately 35 minutes).

11) Just prior to serving, add in Yoghurt, a squeeze of fresh Lime Juice, Cherry Tomatoes, Mint and Coriander leaves, Fried Shallots and the remaining Green Chilies.

12) Fold them together and simmer for another half a minute.

Dish onto a serving plate. Garnish with crisp-fried Shallots (to taste).

Serve with rice or Nasi Biryani.

Note: Beef and Mutton can be substituted for Chicken.

Credit to Chef Wan

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Posted in: Chef Wan,Koleksi Resepi,Resepi Ayam

Mum's Chicken Sambal

Ingredients:
12 chicken pieces&
1 Tbsp ground turmeric
1 tsp salt
cooking oil for deep frying
3 sprigs of curry leaves
tamarind pulp/block
4 Tbsp water
3 potatoes
2 Tomatoes and cut into quaters
Salt to taste
Sugar to taste

Spice Paste
20 dried chillies, seeded, soaked in water and drained
1.5 Tbsp of coriander seeds
1 Tbsp fennel seeds
Tbsp cumin seeds
1cm knob of ginger, peeled
4 garlic cloves peeled
8 shallots (small onions) peeled.

Method:
Chefs tip: Timing is the essence to the success of this dish. Set out all you ingedients and

prepare in advance. Get your pots and pans ready so that you can easily follow the recipe in

order.

1. In preparation for making the Spice Paste, firstly take the 20 chillies, seed them and

place in a bowl of water to hydrate. Peel the 8 shallots (small oinions) and the 4 garlic

cloves. Take a piece of fresh ginger, peel and cut into a 1 cm chunk/knob.

2. Place in a bowl the tumeric with the salt and mix together. Once mixed, rub the mixture

into the chicken pieces and set aside in the bowl to marinate.

3. To make the tamarinen juice, break off 1 Tbsp from the tamarine pulp/block, place in a

bowl and add 4 Tbsp of cold water and mix together. Set aside.

4. Heat up the cooking Oil to cooking temperature. Whist this is happening, take the

Potatoes, peel and cut into wedges. Once the oil is up to temperature carefully place the

potatoe wedges into the oil and deep fry until cooked through. Once cooked remove with care

from oil and set aside on some kitchen towel to take off excess oil.

5. With the oil still at cooking temperature, remove the chicken from the bowl where it has

been marinating in the turmeric and salt mix and add to the coooking oil and deep fry. When

the chicken pieces are cooked through, remove from the cooking oil and set aside on a side

dish on some kitch towel to take off excess oil. DO NOT allow the chicken to become crispy.

Remove the oil from the heat to safety.

6. To make the Spice Paste, remove the chillies from the water, add together with the

Coriander,fennel, cumin, ginger, shallots and garlic cloves, place into a blender and blend

to a paste.

7. Add 3 Tbsp of oil into a new deep pan or wok. Place on a moderate to high heat getting

the oil up to cooking temperature. Once the oil is up to temperature, add in the spice paste

together with the curry leaves, keep stirring mixing all the ingredients together and saute

until fragrant. Add in the tamraind juice and water, quickly mix whilst adding in the fried

chicken, cook until the gravy thickens. Then add in the potatoes and tomatos.

Season with salt and sugar to taste stirring for two minutes, then serve.

Sumber resepi dari ; mychefwan dot com

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Posted in: Chef Wan,Koleksi Resepi,Resepi Ayam,Resepi Makanan

Laksa Johor

Ingredients A:

125 ml / 4 fl oz Vegetable Oil
2 litres / 64 fl oz Coconut Milk (Santan Cair)
500 g / 1 pound 1 ½ oz fresh Prawns
300 g / 10 oz Indian Mackerel (Ikan Kembung), boiled and flaked
1 kg / 2 pounds, 3 oz Wolf Herring (Ikan Parang), grilled or boiled and flaked
100 g / 3 ½ oz Salted Fish (Ikan Masin)
2 small packets Meat Curry Powder – mixed with water to a paste
1 cup roasted, pounded desiccated Coconut (Kerisik)
1 cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
15 Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
5 Mint Leaves (Daun Pudina), finely chopped
Salt and sugar to taste

Laksa Paste Ingredients:

3 cm / 1 ½ inch Galangal (Lengkuas or Blue Ginger), peeled
2 cm / 1 inch fresh Ginger, peeled
8 Lemongrass (Serai), sliced
5 Garlic cloves
½ cup / 4 fl oz dried Shrimps (Hebi, Udang Kering), soaked in cold water and drained
3 cm / 1 ½ fresh Turmeric (Kunyit), peeled
30 dried Chilies, soaked in boiling water and well drained
125 ml / 4 fl oz roasted Shrimp Paste (Belacan)
25 Shallots (Red Onion), peeled
1 cup water

Ingredients B (optional):

2 packets Spaghetti, boiled until cooked
2 Cucumbers, peeled, discard seeds and slice into thin narrow strips
250 g / 9 oz Bean Sprout (Tauge)
200 g / 7 oz Long Beans or Snake Beans (Kacang Panjang), sliced thinly
15 Basil Leaves, finely chopped
10 Calamansi Lime (Limau Kalamansi, Limau Kasturi), halved
1 Tbsp pounded Chili and roasted Shrimp Paste (Sambal Belacan)

Method:

Heat Vegetable oil in a heavy pot. Add in the Laksa Paste and render the Paste slowly. Fry till fragrant.

Add in Meat Curry Powder (mixed with water), and cook over moderate heat until fragrant and oil begins to appear on the surface.

Add in all the flaked Fish, dried Fish, Prawns, Coconut Milk and Seafood Stock. Add in fresh herbs (chopped), Tamarind Juice and roasted, pounded desiccated Coconut (Kerisik). Add in salt and sugar to taste.

Simmer over low heat for 20 minutes until gravy thicken, then serve the Laksa gravy together with Ingredients B.


Note:
Seafood Stock: Prawn heads / Fish bones (optional onion, Dried Shrimps, Lemongrass (Serai) and fresh herbs) fried till fragrant, add in water and bring to boil. Blend all ingredients well and strain.

Credit to:AsianFoodChannel

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Posted in: Chef Wan,Koleksi Resepi,Resepi Laksa

Beef in Black Sauce:Daging Masak Hitam

Ingredients:
90 ml / 3 fl oz / 3/8 cup Vegetable Oil
1 kg / 2 Pounds / 3 oz Beef, finely sliced (Striploin, Sirloin, Topside)
3 pieces Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
45 g / 1 ½ oz / ¼ cup Brown Sugar or Palm Sugar (Gula Melaka)
1 litre / 1 3/5 pints / 4 cups water
125 ml / 4 fl oz / ½ cup Dark Sweet Soy Sauce (Kicap Manis)
3 Tbsp / 2 ½ fl oz Chili Powder or ready-made
Chili Paste (Cili Boh)
Salt

Paste Ingredients: - to be Finely Grounded
8 Shallots (Red Onion), peeled
4 Garlic Cloves, peeled
2 cm / 1 inch Ginger, peeled & chopped
4 Lemongrass (Serai), finely sliced
1 tsp Turmeric Powder
Water to blend

Method:
Heat the oil and sauté the Paste until fragrant and oil begins to appear on the surface.

Add in Beef, Tamarind Juice, Dark Sweet Soy Sauce, Brown Sugar and water. Stir well. Add salt, pepper and Palm Sugar to taste.

Simmer until the Beef is tender, and the sauce almost dry.

Serve

Source:Asian Food Channel
LINK

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Posted in: Chef Wan,Koleksi Resepi,Resepi,Resepi Daging