AYAM SAMBAL HIJAU

AYAM SAMBAL HIJAU

1 kg chicken, cut into small pieces and mix well with 1 tbsp salt and keep aside.

400 gm green chili, cut into pieces

30 gm green bird eye chilies, if you like it very hot.

200 gm big onion, cut into wedges

50 gm garlic, slice into 2

6  kafir lime leafs, slice finely

4-5 tbsp lemon juice, or to your taste

3-4 tbsp sugar, or to your taste

1/3 cup oil

    Heat a pan and add in the green chili, onion, garlic and bird eye chili if you are using. Fry over a low heat till it is fragrant and the onion turn transparent. Don’t over cook make sure you keep the chili green.

   Cool the green chilis

 the grind or pound it VERY coarsely without any water. Keep aside.

3.    Heat the pan again and add in 4 tbsp of oil and when the oil is hot. Add in the chicken pieces and stir well. Lower the heat and cover the pan and let the chicken cook with his own juice. Stir now and then till the chicken is fully cook.

4.    Now add in the grind chili and mix it well add in the sliced kafir lime leaves, sugar and lemon juice mix well. Cook till it is well mix.

5.    Taste it if you need to add more salt. This dish should be sour, sweet and a bit salty. Cook for 5 mints and made sure you don’t lose the green color. Remove from the heat. Serve with rice.

 

AYAM MASAK MERAH

AYAM MASAK MERAH

1 kg chicken, cut into medium size pieces.

½ tbsp turmeric powder

½ tbsp salt

2 cup water

1/3 cup oil

2 stalk serai, smash

½ cup tomato sauce

1 chicken cube, if you like

Salt and sugar if needed

1 small tin green peas, drain

Grind into paste:

15 dry chili, remove the seeds and soaked

2 inch ginger, chopped

5 garlic, chopped

3 stalk serai, sliced

2 big onion, sliced

2 ripe tomato, cut in to wedges

1.    Mix the chicken pieces with the salt and turmeric powder mix well. Deep fry but not till crispy. Keep a side.

2.    Heat the oil and add in the oil when the oil is hot add in the grind paste and mix well. Fry till the oil rise. Then add in the water, serai and tomato sauce mix well and let it comes to a boil.

3.    Add in the chicken cube and mix well let it boil and when the oil rise add in the chicken and mix well and let it cook. Now taste if you need to add in the salt and sugar you can add now. Mix wll and remove from the heat.

4.    Put the ayam masak merah on a plate and garnish it with the green peas. Serve with tomato rice.

Note: I use the big type of dry chili for the red colour.

 

MACKEREL FISH SAMBAL

MACKEREL FISH SAMBAL

1 kg fish,clean and sliced,

½ tbsp of salt

1 tsp of turmeric powder

2 cup of water

Tamarind juice to your taste

1 cube ikan bilis stock,if you like

1 tsp of sugar

3 small tomatos,cut into wedges

2 big onion,sliced

½ cup oil

For the paste:

20 dry chilis,remove the seeds and soaked

10 big chilis,remove the seeds and soaked

120 gm onions

30 gm garlic

1 small piece belacan

Grind all the above ingredients with ½ cup water.

1.    Mix the salt and turmeric with fish and fry but not till crispy. Keep a side.

2.    In a pan add in ½ cup oil and when the oil is hot. Add in the grind Let it boil when the gravy is a bit thick remove from the heat. Serve with rice or nasi lemak.  paste and stir fry till the oil rise (make sure that it is well fried and the raw smell disappear)

3.    Add in the 2 cups of water,sugar,tamarind juice and the ikan bilis stock if use. Mix well and let it came to a boil and the oil rise.

4.    Add in the tomatos,onions and the fried fish stir well. If like it a bit watery add a bit more water mine is a bit dry. Taste and add the salt. let it boil and when the rise. remove from the heat. serve with plain rice or nasi lemak.