SPICY CHICKEN KALIO

            SPICY CHICKEN KALIO

Ingredients
600 g (5 pcs) chicken drumstick, discard skin & fat
1/2 tsp salt
2 tsp turmeric powder with 1 cup water
4 Tbsp coconut milk, mixed with 1 cup water
1 pc dried tamarind
1 turmeric leaf
2 potatoes halved
100 g cauliflower, cut.
1 carrot, sliced

Ingredients to be blended
8  shallots
3 medium size red chili
5 bird's eye chili
1small piece turmeric

Ingredients to be crushed
3 stalks lemon grass
2 cm (10g) galangal 

Garnishing
2 red chili
2 tomatoes

Method
1.   Mix chicken, potatoes, blended and crushed ingredients and
      turmeric juice.
2.   Simmer and bring to a boil.
3.   When chicken is almost cooked, add cauliflower, carrot
      turmeric leaf and salt. Finally stir in coconut milk.
4.   Garnish and serve.

CURRY CHICKEN WITH PINEAPPLE

          CURRY CHICKEN WITH PINEAPPLE

1.4 kg  chicken
1  pineapple  (cut into required pieces rub with salt n rinse)

  Ingredients to be blended 
15 dried chili
2  red chili
10 shallots
1" kunit

10 - 15 limau perut  leaves
2 stalks serai - smashed (lemon grass)
1 cup coconut milk
1 1/2 cup water
1  teasp salt
METHOD
1.  Cut chicken into required pieces.
2.  Fry the blended ingredients with 4 tbsp. oil.
3.  Add chicken, fry for 2 minutes.
4.  Add coconut milk and water.
5.  Add pineapple and salt to taste.






 

STEAMED FISH IN HERBAL STOCK

                                          Steamed Fish in Herbal Stock

1/2 Portion (head section)  red garupa fish
1 Tbsp Ice Wine Vidal from Canada or Shao Hsing Hua Tiau Wine

    Herbs ( rinsed)
3  slices Tong Kwai
5  seeded Chinese red dates
1 Tbsp Kee Chi

    Seasoning
1  Tbsp light soy sauce
1  Tbsp abalone sauce
1/6  tsp pepper and salt to taste
1   tsp ginger juice
1/2  tsp chicken stock granules
1/2  tsp sesame oil
200 ml water

Garnishing
1 Tbsp shredded ginger
1 sliced red chili
1  Tbsp chopped spring onion

Method
1.  Rub fish with 1 tsp salt and rinse.  Place fish on a clear         
      Pyrex Ware
2.  Combine herds and seasoning in a saucepan, bring to a
     simmering boil for 10 mins  until the flavour of the herbs
     are infused in the stock add wine.
3.  Pour stock over the fish and steam fish over high heat for
     15 mins or until cooked through.
4.  Garnish with shredded ginger, chili and spring onion.