Saturday, February 23, 2008

Malay Chicken Briyani

1 cup basmati rice (rinsed)
1 3/4 cup water
Salt, sugar and pepper

2 tablespoon ghee oil (or vegetable oil)
half onion & 2" ginger (finely chopped)
4 spices - 3 cardamom seed, 1" cinnamon stick, 2 star anise seed, 3-4 cloves (rinsed)
4-5 small pcs chicken
2 tablespoon shan's briyani mix
1 tablespoon adabi's briyani mix (optional)

Marinate the chicken with the briyani mixes for at least half an hour.

Heat up the ghee oil in a pot and add the 4-spices until aromatic.

Add in the chopped onion & garlic and the chicken. Keep stirring for about 3-4min.

Add the rice and water and salt, sugar, pepper. Stir and let it boil. Cover and simmer for 25min.
Served hot, garnish with chooped scallion and fried shallot/onion.

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Thursday, February 21, 2008

Chicken Soto

1 piece chicken thigh,bone-in (u can also use 2 pieces for this recipe)
4 cardamon seed
4 cloves
2 star anise
2in cinnamon stick
4-5 tablespoon oil
1/2 cup santan (coconut milk)

B. (Blended)
4 shallots
1 onion
4 garlic
2in ginger

In a pot, heat the oil and add the cardamon, cloves, star anise and cinnamon. Stir for about 1-2 min.

Add in B and stir for another 4-5min.

Add in the chicken and water enough to cover the chicken, (about 1.5-3 cups). 2 teaspoon salt and 1 tablespoon sugar. Keep flipping the chicken and continue boiling for abt 15-20min.

Once the chicken is cooked, take it out and let it cool down.

Add another cup of water and the coconut milk. (The blended ingredients and coconut milk will make the soup look thick and thts wht we want. So make sure you dont add too much water)

Let it boil and then only you add the salt and sugar to taste.

Shred the chicken and put the bones back in the soup. You can also put the shredded chicken meat back into the soup if you like.

You can enjoy it on its own (soup) or eat it with packed rice (nasi impit). You can get them from the asian supermarket or make them yourself. I always buy the nona brand (or any other brand) tht comes in small packets where you just boil them for an hour and cut when its cooled down. Alternatively, you can use meehoon or both. Back home, id definitely use both.

For garnishing, use chinese celery, fried shallot/onion, fried tung hoon (deep fried and crash them on top of your soup) and of course beansprout.

For the sambal kicap (soy sauce), blend or pound a handful of cili padi. Add a pinch of salt, lemon juice and sweet soy sauce.

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Wednesday, February 20, 2008

Spicy Honey Chicken

8-10pcs of chicken (bone in)
3 teaspoon tumeric powder
1.5 teaspoon salt

1/2 small bottle of sambal oelek
5 shallots
3 garlic
2inc ginger

4-spices (3 star anise seed,6 cloves,6 cardamon & 2in cinnamon stick), rinsed
7 tablespoon honey
2 tablespoon ketchup
1/2 cup water
3 tablespoon oil
1/2 onion, sliced

1. Marinate the chicken with tumeric powder and salt. Deep fry (slowly) them and keep aside.

2. Grind ingredients in B with a little bit of water.

3. Heat up the oil in the wok and add the 4-spices until fragrant and then add/stir-fry items B.

4. Add the rest of the items in C and continue stirring.

5. Keep tasting until you get the desired taste and lastly put the chicken in. Stir and serve.

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Philly Cheesesteak


1lb of meat (thinly sliced)
1 cup of chopped onions
2 tablespoon of oil
salt & pepper to taste
2 rolls

1. Spread the rolls with mayonaisse and place a piece of cheese. Put aside.

2. Heat the oil on high. Add the meat and onions, stirring constantly.

3. Add salt & pepper and continue stirring until the meat is brown.

4. Put the meat in the rolls

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Pisang Palembang / Banana in Syrup

1 banana or plaintain (sliced)
1 egg (beaten)
oil to fry


2/3 cup sugar
1.5cup water
Pandan/screwpine leaf (optional)

Boil the water and add sugar. Set it aside.
Heat the oil. Dip the sliced banana in the egg and fry them until golden brown.
Put the banana in the syrup.

Served chilled or hot.

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First Post

This blog is specifically made so that I can post all my cooking and recipes here rather than at my other blog. The reason is it gets a little bit too confusing to the readers. At least to me. I think its best if I compile and post all the food relating posts here and everything else under the sun at the other blog.

I hope you are going to enjoy this new blog as much as you enjoyed my other blog. Some of the recipes and pictures will be from the other post while some would be new ones. Im neither Martha Stewart nor am I Rachel Ray but I love eating good food. I usually would cook whatever things I could find in the freezer or fridge or the cabinets. Sometimes I would take hours to prepare soemthings and other times I just want something quick and easy. Fried stuff is heaven to me thus the name salt and tumeric.

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