This is definitely one of my all time favorite Indian dish. I love hunting for Banana Leaf Rice shops and have a taste of their Chicken Masala in order to perfect mine. At the end of the day there will always be a few variation but all still taste heavenly. One of the main differences I guess is the use of yogurt as an ingredient. Some Chicken Masala I've tasted uses it and some does not. Anyways this is a version which doesn't which makes it a little on the dry side. Hope you guys enjoy it!


Ingredients:
1 whole Chicken - cut into small pieces.
2 medium OnionsOnions
- chopped.
5-6 TomatoesTomatoes
- cut.
1 1/2 tsp. Salt
1 1/2 tsp. Red Chili PowderRed Chili Powder

1 tbsp. GarlicGarlic
- crushed
1 tbsp. GingerGinger
- crushed

Garnishing
Fresh Coriander LeavesCoriander Leaves
- chopped
4-5 Green Chili
2 tbsp. Coriander SeedsCoriander Seeds

1 tsp. Kalonji
1/2 cup Cooking Oil


Directions:
1. In a large saucepan over medium heat, fry onions till golden brown.
2. Now add the chicken, and stir.
3. Add the remaining ingredients and cook over medium flame.
4. When the oil separates from the chicken cook for additional 15 minutes, and keep stirring.
5. When the meat is cooked, reduce heat and cook for an additional 5 minutes.
6. Garnish with fresh coriander and green chili.
7. Serve with rice, roti or naan.



Technorati Tags: recipe, indian food, main dish, chicken masala

Labels: chicken masala, indian, Spicy

Ingredients
1 Whole Chicken - cut into parts
2 tbsp crushed GingerGinger

1/2 cup fresh Lemon Juice
2 tsp Red Chili PowderRed Chili Powder

1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
Vegetable Oil


Directions:
1. Combine crushed ginger in a covered jar with the lemon juice, red chili powder, oil, salt, pepper and thyme; shake to mix.
2. Let it stand for 1 hour, shaking several times every 15mins.
3. Arrange chicken pieces in shallow baking pan in a single layer.
4. Pour mixture over chicken pieces.
5. Bake chicken at 400 degree for 1 hour.
6. Turn chicken and continue baking at 350 degree for 35 to 45 minutes.
7. Serve immediately as snacks or with steamed rice.



Technorati Tags: recipe, nyonya food, spicy, ginger chicken

Labels: Chicken, Nyonya, Snack, Spicy

Technorati Tags: recipe, fusion food, spicy squid, seafood recipe

Labels: fusion, Seafood, Spicy, Squid

Prepared quite a simple dinner this evening for the 2 of us cause we wanted to watch Ally McBeal Season 5 series we borrowed from a friend. Not sure what it is about these so called series but once you pop the 1st disc in... you just can't stop.

The dish I am featuring today is the Spicy Beancurd or Tofu. Another well known name for it is Szechuan Beancurd usually seen at chinese restaurants. Its a great side dish to accompany any non-spicy dishes like steamed fish and vegetables. I love this dish in particular cause its so tender and just melt in your mouth blasting with sour and spicy flavours. During preparation do be careful when cutting the Beancurd to keep it in well formed cubes. A technique I learned from a chef friend of mine is to use very cold knife to cut it... not very sure why tho but so far it works fine when I tried it.


Ingredients
3 Beancurds - cut into small cubes
250 g minced Chicken
150 g peeled Prawns - cut into three
20 cc Chicken Stock
CapsicumCapsicum
- cut into small strips
Red ChiliesRed Chilies
- chopped finely
GarlicGarlic
- crushed
GingerGinger
- grated
Spring Onions - cut diagonally
1 tbsp Light Soya Sauce
2 tsp Cornflour
Sesame Oil


Directions
1] Heat the oil and fry the garlic and the ginger.
2] Add the minced chicken, prawns and the capsicum, fry until it changes colour.
3] Add the chillies, then pour in the chicken stock and the light soya sauce
4] Bring to a boil.
5] Add the diced bean curd and gently bring to a boil.
6] Mix the cornflour with a little water and pour into the pan, stirring continuously until the sauce thickens.
7] Splash a little sesame oil over the top and add the spring onions.
8] Serve hot.



Technorati Tags: recipe, chinese food, beancurd, chicken, tofu, spicy beancurd

Labels: chinese, Spicy, spicy beancurd, tofu

I prepared this yesterday actually but left it in the fridge overnight cos I love it served cold. This sweet, sour and spicy dish has a strong Thai influence and the Nyonya sort of adapted it too. The main difference would be the Nyonya version is less spicy and slightly sweeter. Nevertheless it will still excite your taste buds and the coriander leaves providing the aromatic fragrant.

If you are considering having this appetizer to accompany your meal, do refrain from cooking other dishes with a similar taste like Sweet and Sour Fish. I find it goes well especially with Fried Chicken and Grilled Fish.


Ingredients
1 small Green Mango - skinned and shredded
5 ShallotsShallots
- sliced finely
10 CilipadiCilipadi
- sliced finely
1/2 CucumberCucumber
with soft centre removed - shredded
1/2 CarrotCarrot
- shredded

Seasoning Ingredients
3 tbsp Lime Juice
2 tbsp Sugar
1 tbsp Fish Sauce
1 tbsp Sesame Oil
Dash of pepper

Garnishing Ingredients
Coriander LeavesCoriander Leaves

Mint LeavesMint Leaves



Directions
1. Combine seasoning ingredients in a mixing bowl.
2. Stir in all shredded ingredients.
3. Place unto serving bowl and sprinkle garnishings.
4. Serve with any seafood curry meals, fried chicken or grilled fish.

Note: You may also use Grinded Peanuts for garnishing.




Technorati Tags: recipe, nyonya food, mango, salad, kerabu, appetizer

Labels: Appetizer, kerabu mango, Nyonya, salad, Spicy, vegetarian

Yesterday evening we were invited by a close friend to a BBQ at his place to celebrate his birthday and he asked me to bring a dish. I thought long and hard when I was at the market earlier that morning on what is suitable to cook as I wanted to do something unusual.

After a nice chat with the seafood lady seller, she gave me the idea of Grilled Stuffed Cencaru. I quickly bought the ingredients which she advised and modified a little as well. This dish is very famous amongst the Malay community especially during lunch as they would use their hands to eat this with rice and various vegetables. If I do not have any appointments for the day I would also join them.

I decided to make 24 pcs for the event and wrapped it in banana leaf to be grilled over the BBQ pit. During the evening itself, by the time I finished chit-chatting with everyone and greeting old friends, all the fishes was gone. Luckily my better half kept one which we had to share but we had a blast of a time.


Ingredients
6 Torpedo Scad Fish (Ikan Cencaru)
Banana Leaf for wrapping

Stuffing Ingredients
5 Dried ChilliesDried Chillies
- soaked and remove seeds
5 Red ChilliesRed Chillies

2 OnionsOnions

1 GarlicGarlic

1 thumb size Tumeric
3 Candlenuts
3 Lemon GrassLemon Grass

1 piece Belacan
Generous amount of Tamarind paste mixed with water
Salt and Sugar to taste


Directions
1. Remove fish scales, clean and cut a small pocket along both sides (away from the stomach) of the fish.
2. Grind all the stuffing ingredients above till fine.
3. Stir fry until fragrant.
4. Then, add the tamarind juice, salt and sugar.
5. Keep stirring until the paste is very dry.
6. Stuff paste into the side of fish.
7. Wrap the fish body in Banana Leaf.
7. Grill the fish.
8. Serve with Steamed Rice.



Technorati Tags: recipe, malay food, fish, seafood, spicy, grill

Labels: grill, Malay, Seafood, Spicy, stuffed fish

Had a little family gathering at my house with my relatives from Sweden during the afternoon last Saturday and I wanted to prepare a light snack as we have dinner reservations later. After going through my fridge I found some of the leftover frozen vegetables for our usual quick Fried Rice lunches. I ran quickly down to the sundry shop and bought some potatoes which is a crucial ingredient to make my Spicy Vege Cutlet.

We had a blast chatting about their businesses in Sweden and exchanging their family stories with us. I rarely meet my 5 cousins who are mostly half my age and am shocked when they called me uncle when they arrived. I just thank god we are all in good health and got the opportunity to get to know each other better.


Ingredients
2 Cups Finely chopped Carrots, Beans & Cabbage
3 PotatoesPotatoes
boiled & mashed
1/2 cup of Fresh Green Peas
2 OnionsOnions
- chopped
2 tsp Green chili and Ginger Paste
1 tsp Salted Masala Powder
Salt to taste
5 slices of Bread
1/2 cup of Rusk Powder
Oil


Directions
1. Steam the chopped vegetables & peas in a pressure cooker.
2. Heat oil in a pan.
3. Fry ginger & green chili paste for few minutes
4. Add onions fry until golden brown.
5. Put the mashed potatoes, steamed vegetables and fry for 10 minutes.
6. Mix garam masala & salt to the vegetables and saute well.
7. Remove from heat and let it cool.
8. Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.
9. Put this in the veg mixture, add 1/4 cup of rusk powder and mix well.
10. Make lemon sized balls out of this mixture and coat with rusk powder.
11. Flatten this into thin patties.
12. Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown.
13. Repeat this until all the cutlets are fried.
14. Place cooked cutlets on napkins to drain oil.
15. Serve hot.

Note: Mint & Tomato Ketchup makes a good accompaniment.



Technorati Tags: recipe, indian food, vegetable, vegetarian, spicy, fried

Labels: fried, indian, Spicy, vegetable, vegetarian

I had dinner with an ex-colleague last week at a classy Indian restaurant in the heart Kuala Lumpur town. Needless to say we were very excited and we ordered all our usual favourites with garlic naan and rice on the side. After the delightful dinner we both agreed that the Lamb Vindaloo was just heavenly. Over coffee at Starbucks later at the nearby shopping mall we both set a challenge to see who can cook the best Lamb Vindaloo to be judged by our individual partners.

So tonight I was to start the ball rolling with my version before we taste his next weekend. It was a successful evening it seems but I am curious about how he would do considering he is a good cook as well. I decided to make my version slightly with a thicker sauce which everyone said went better with the instant butter naan I heated up. The red Australian wine he brought over was the toast of the evening because it really brought out the best of the dish.


Ingredients
1 lb Lamb (washed & cut into cubes)
1 Small OnionSmall Onion
(finely chopped)
6 crushed cloves GarlicGarlic

2 cups Coconut MilkCoconut Milk

1 tsp Red Chili PowderRed Chili Powder

1/2 tsp Turmeric PowderTurmeric Powder

1 tsp Cumin PowderCumin Powder

1 tsp Red Wine Vinegar
1 tbsp Grainy Mustard
3 tbsp Oil
Salt to taste

Directions
1. Add the cumin powder, turmeric powder, mustard, red chili powder, vinegar and salt in a cup and mix well.
2. Heat the oil in a pan and fry the onion until brown.
3. Add the garlic and stir-fry for few seconds.
4. Add the spice paste and stir-fry for a minute.
5. Add the lamb cubes and fry for 5 minutes.
6. Pour the coconut milk and 1 cup of water and bring it to a boil.
7. Cover and lower the heat and cook for an hour.
8. Serve hot with naan bread, steamed rice or Biryani rice.

Labels: indian, lamb, lamb vindaloo, Spicy

My mom always said when I was young that should find myself an Indian girlfriend due to my love for curries but who are we to question love huh? Since my beloved better half is not... guess the obvious solution is for me to do the cooking. In fact she doesn't like curry very much, whoever said opposite attracts got it spot on right there.








Technorati Tags: recipe, eurasian food, chicken, turkey, spicy, curry

Labels: Chicken, devil curry, eurasian, Spicy, turkey