Apa nak jadi??

...sampai sekarang tak update lagi..lol

Tak tau la naper skarang ni malas sungguh nak update. .tapi rasanya update ok lagi, nak measure dan tulis resipi tu yg liat sangat tu. Yang bestnya, kadang tu dah masak power2 lupa plak nk snap gambar. Macam semalam, buat Claypot Chicken Rice. Siap ja terus ngap lupa nk posingkan. Mana nk ada bahan nk blog kalau dah camtukan. Agaknya tgh demam Facebook skarang ni tapi tu pun dah slow dah tu yg balik ke blog la plak..hehe

Ni ada lah gak masakan yg dah buat lama tapi tertunda nk update. Resipi dpd Amy Beh, Kuali.

Cashewnut Chilli Chicken (Kung Pao Chicken)

250g chicken breast meat, cubed

10 dried chillies, seeded and halved

1 onion, quartered

1/2 green capsicum, cubed

100g cashewnuts, deep-fried

2 tbsp oil

Marinade for chicken:

1/2 tbsp light soy sauce

1/2 tsp sugar

1/4 tsp pepper

1/2 tbsp sesame oil

1/2 an egg white

Sauce (combine):

1 tbsp Premium oyster sauce

1 tbsp light soy sauce

1/2 tbsp Worcestershire sauce

1 tsp cooking wine (I omitted this)

1/2 tsp sugar or to taste

1 tsp sesame oil (omitted gak sbb tak der)

1/4 tsp salt or to taste

1/2 tsp dark soy sauce

2 tbsp water

Thickening (combine):

1/2 tsp corn flour

1 tbsp water

Marinate chicken for 20-30 minutes. Shallow fry chicken until fragrant and golden. Drain and set aside.Heat oil in a wok, fry dried chillies for 30 seconds. Add in the rest of the ingredients and the pre-fried chicken. Stir-fry briskly, then add thickening. Sprinkle with a dash of sesame oil and mix in cashewnuts before dishing up to serve.

Chicken Rendang

From the time I was small, mum never cooks Rendang be it during Raya or not. She hates galangale..that's her only reason. Hmmm..I wonder why she never opt to just leave that one out. So I never really tasted Rendang..never had the urge to until I got married.

When hubby asked to cook for our first Raya together, I frantically went into the net and browsed all available Rendang recipes. Now, how would I know which will turn out to be delicious...(remember, this is a person who had never tasted or cooked Rendang in her entire life). I just took a bet and used Amy Beh's recipe. Thank God, that was a success..been using that recipe since...but I'm still searching for the ultimate Rendang recipe though..

A very messy looking Rendang..

1.5kg-2kg chicken, chopped into serving pieces

1 litre thick coconut milk (from 2 coconuts)

1 cup grated coconut (use the white part only), dry fried for kerisik

3-4 kaffir lime leaves, finely sliced

1 turmeric leaf,

finely sliced

Spices (ground):

30 dried chillies, soaked

3 fresh red chillies, seeded

8 shallots

4 cloves garlic

5 stalks lemon grass

4-5cm piece ginger

3cm piece galangale

2cm piece fresh turmeric

Seasoning:

1 1/2 to 2 tsp salt or to taste

1 tsp dark brown sugar

Combine chicken, ground spices and coconut milk in an earthen pot and bring to a low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stirring to prevent sticking.Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning.

This time I had added in about 1tbs course black pepper.