CHICKEN RICE

                                              CHICKEN RICE
   
Ingredients
2  1/2 kg chicken  -  18 mins --  stand 18 mins
2  kg  chicken      - 16 mins --  stand 16 mins
1" ginger lightly smashed  -  stuff  in cavity

 Method:-
Measure out the water to submerge the chicken.  Take out chicken the boil the water.
When water is boiling hot put in chicken, close the cover of the pot boil for 18 minutes.
Turn off fire, don't open the cover and leave for 18 minutes.  Meanwhile prepare a basinful of ice-water and dip the cooked chicken in until the it turns cold.  Then drain the chicken put in the container with cover and put in the fridge.
The stock use for cooking rice -  Fry sliced garlic and shallots with butter, put in washed and properly drained rice to fry .  transfer to rice pot  use stock as water. 

Note  1 cup rice to 1  1/2 cup water.   ( use this measurement in proportion)  

             Sauce for Chicken Rice.
2 tsp ginger  ( 1" round) shreded
2 tsp shreded shallots
3Tbsp soy sauce
2 tsp sesame oil
1 Tbp Worcestershire sauce
2 tsp sugar
2 Tbsp hot pepper oil (ia you) 

           Chilli Sauce
8 fresh chilli         1 clove garlic    -  1 small piece ginger
pound till fine, squeeze limau  kasturi (3-4) and sugar and salt to taste.

           Oyster sauce
1/2  bowl oyster sauce                }
1Tbsp  Worcestershire sauce    }
1/2 tsp sesame oil                        }(A)
1 Tbsp  water to dilute               }
2 Tbsp sugar                               }
1 tsp chopped garlic n Sunflower oil to cover the garlic, microwave on high 2 mins. (B)
 method;-
Fry oyster sauce mixture (A)  with a little oil on very low heat. When bubbles add in a very diluted cornflour water.  Turn off heat and add  (B) and stir well.

AYAM PERCIK

                                                           AYAM PERCIK

Ingredients
12 Drumsticks  Skinless and scour- 3 lines on each drumstick
2 grated coconuts - first squeezed  santan
                               -   2nd squeezed santan leave it standing till the milk floated up to the top. Scope the
milk and add to the 1st squeezed santan.

Ingredients to blend:

6 - 8 shallots
4 dried chili
1 small piece kunit
4 buah keras
1 serai
1 level tsp white pepper
1 level tsp ground ketumber
1 Tbspful of rice - soak in water
1/4 tsp salt

Add the above blended ingredients to the thick santan and cook over low heat till it bubbles then add
1tsp tamarind water - to add when the gravy is almost done.

To season the chicken :-
pound together 1 fresh chilly and a small piece of  kunit and 1 tsp of salt.

Line the tray with foil and place wire netting in the tray. Arrange the chicken on top.
Pre- heat oven to 220 c.  Bake chicken for 18 minutes and turn and bake a further 12 minutes.
Dip the chicken into the percik sauce and arrange in the clear pyrex ware and  grill till till it sizzles and slightly brown.
                        

LONTONG SAYOR PUTEH

                                               LONTONG SAYOR PUTIH

 

Ingredients
500g Sayor Putih (Nai Pak)
1 1/2 cups  sweet potatoes (2) Skinned n cut in wedges. Choose the red type.

Ingredients to be blended.
4 - 6 fresh chili plus 12 dried chili
4 buah keras
2.5 cm piece of fresh kunyit
4 thin slices langkuas
1/2 tsp belachan
6 shallots
2  1/2  cups coconut milk

Ingredients to cook : about 2  1/2 cups each
300 g longbeans ,    cabbage,   3 pieces taukwa.  
1 cup tanghoon ,     1 pkt taupok  4 hard boiled eggs
Fish balls, sotong balls
300g medium sized prawns
2 cup prawn soup - made by frying heads in a little oil  n then add 2 cups water to boil.
1/2 cup oil
salt to taste.

Method:
Fry blended ingredients till fragrant and oil bubbles,   
add prawns stir till cooked.  Dish out prawns to add in later when   everything  is cooked.
Add sweet potatoes.
Add 2nd santan and salt  when start boiling, add fish balls , sotong balls.When boiling add in 1st santan.  When boiling,  add in the rest of the vegetables  n prawns but leave the sayor putih to add last or just before dishing out.