Latest Malaysian Recipes | Eats - Your Good Food Guide

Chilled Cucumber Soup with Low-Fat Tatziki

Thursday, September 02, 2010

If youre placed on blood thinners, you need a diet that has moderate to low vitamin K content. SUZANNA PILLAY checks out a recipe

Ingredient

For the soup, youll need:
16g soft margerine
1,400g local cucumber (seeded and cut into chunks)
4g fresh or dried dill
1,000g vegetable stock
2g black pepper
4g salt
20g low-fat cream

For the tatziki, youll need:
80g Japanese cucumber
40g low-fat yoghurt
1g fresh dill
6ml lemon juice
2g fine salt
0.3g black pepper

For garnishing, youll need:
70g low-fat yoghurt
2g fresh dill

Method

1. Melt margerine and saute onion and cucumber.

2. Add vegetable stock and bring to boil. Then simmer for 15 minutes.

3. Add black pepper, salt and dill. Let it cool and then blend it well in a blender.

4. Mix all ingredients just before serving and let it cool.

5. Pour soup onto a soup plate, place taziki in the centre, then garnish with yoghurt and dill.

Nutrition per 250ml serving: 26.5 calories, 2.2g carbohydrate, 1g protein and 1.5g fat

Pumpkin Creme Brulee

Thursday, September 02, 2010

If youre placed on blood thinners, you need a diet that has moderate to low vitamin K content. SUZANNA PILLAY checks out a recipe

Ingredient

Youll need:
200ml low-fat milk (liquid)
40g low-fat milk powder
15ml vanilla essence
24g brown sugar
140ml egg white (from 5 eggs )
0.4g nutmeg powder
320g pumpkin (peeled and cubed)
12g brown sugar

Method

1. Boil pumpkin in a pot until soft. Roughly mash it, then set aside to cool.

2. Add milk, milk powder, nutmeg powder and vanilla in a pot and let it boil slowly - dont overboil. Remove from heat and let it cool in a chiller.

3. Place mashed pumpkin, sugar and yolk in a mixing bowl. Beat until creamy.

4. Combine chilled milk mixture with egg mixture and blend well.

5. Divide mixture into six portions (ramekin cups) and bake in oven at 140C inside a water bath tray for 40 minutes. Remove from oven and let it cool.

6. Sprinkle brown sugar, blow torch on the surface, and its ready to be served.

Nutrition per 150g serving: 44.7 calories, 7.2g carbohydrate and 4.2g protein

Kambing guling

Wednesday, September 01, 2010

Ingredient

Ingredients:

(untuk 20 orang)

* 12 kg daging kambing

* 1 kg bawang merah

* 250 g bawang putih

* 250 g halia

* 300 g serai

* 250 g lengkuas

* 500 g pes cili

* 400 g serbuk kari

* 250 g serbuk jintan

* 300 g serbuk kunyit

* 500 g gula

* 50 g garam

Method

1. Kisar bawang merah, bawang putih, halia, serai, lengkuas, pes cili, serbuk kari, serbuk jintan dan serbuk kunyit.

2. Campur semua bahan tadi hingga sebati dan biarkan selama satu jam.

3. Perapkan kambing dengan bahan berkenaan selama lebih kurang tiga jam.

4. Lumurkan garam dan gula pada perapan kambing.

5. Panggang kambing pada suhu 130 darjah celsius selama satu jam setengah.

Terima kasih: Hotel Equatorial, Kuala Lumpur.

Cucur udang Quaker Oats

Friday, August 27, 2010

Bijiran oat bantu kurangkan risiko serangan sakit jantung

Ingredient

200 gram Quaker Oats Cepat Dimasak
500 mililiter (2 cawan) susu UHT
1 sudu teh serbuk penaik
1 sudu teh garam
1 biji telur - dipukul sedikit
15 gram daun ketumbar atau daun kucai - dihiris memanjang
125 gram bawang besar - dibuangkan kulitnya dan dihiris
50 gram udang kering - dibersihkan dan dipotong kecil
1- 2 cili merah - dibersihkan dan dihiris
15 - 20 udang segar kecil (jika suka) - dibuangkan kulitnya untuk hiasan
Minyak masak secukupnya untuk menggoreng

Method

1. Campurkan semua bahan di atas (kecuali udang segar) dalam satu mangkuk dan gaul hingga sebati.

2. Panaskan minyak masak dalam kuali.

3. Setelah minyak cukup panas, masukkan adunan cucur udang ke dalam senduk, letakkan seekor udang segar di atasnya dan goreng hingga berwarna kuning keemasan.

4. Alihkan dari kuali dan toskan.

5. Setelah sejuk, letakkan cucur udang Quaker Oats dalam piring dan hiaskan dengan tomato atau timun dan daun salad.

6. Hidangkan dengan sos cili atau tomato.

Kirana Almond Crunchy Daisy

Friday, August 20, 2010

Kirana Almond Crunchy Daisy berjaya tambat hati juri sempena pertandingan Cabaran Biskut Daisy

Ingredient

Bahan A
120 gram serbuk badam
180 gram tepung biskut
120 gram gula kastor
1 sudu kecil serbuk penaik
1 sudu kecil soda bikarbonat

Bahan B
1 biji kuning telur
1/4 sudu kecil garam halus

Bahan C
160 - 180 militer minyak jagung Daisy

Bahan D (sapuan telur pada loyang pembakar)
1 biji telur
1 sudu besar susu cair

Bahan E (hiasan)
Coklat yang dimasak
Coklat putih
Serbuk roti
Hiasan taburan kecil coklat
Ceri merah

Method

1. MASUKKAN...masukkan serbuk badam, tepung biskut, serbuk penaik dan soda bikarbonat ke dalam mesin pengadun.

2. GAUL...masukkan gula kastor, gaul seketika sebelum diputar selama seminit dengan kelajuan perlahan.

3. TUANG...masukkan kuning telur dan garam, tuangkan minyak dan putar lagi selama seminit hingga menghasilkan doh. Pastikan adunan melekat sekitar dulang dibersihkan supaya doh
lebih sebati.

4. PADAT...selepas menjadi adunan doh, guna senduk untuk padatkan adunan. Pastikan doh lembut supaya mudah dicanai.

5. LEPERKAN...leperkan doh tadi untuk memudahkan proses canai, canai hingga sedikit nipis.

6. TERAP...gunakan acuan yang dipilih dan terapkan bentuk biskut yang diingini.

7. SAPU...sapukan bahan D pada loyang pembakar supaya biskut tidak melekat ketika dibakar. Susun adunan yang diterap pada loyang dan bakar selama 15 minit hingga 20 minit pada suhu 165 darjah Celsius.

8. HIAS...pastikan biskut disejukkan terlebih dulu sebelum dihias. Tambahkan coklat, coklat putih, serbuk roti, taburan coklat dan ceri merah sebagai sentuhan akhir pada biskut.

Ayam masak kari kandar

Wednesday, August 18, 2010

Sumbangan: Melting Pot Cafe, Hotel Concorde, Kuala Lumpur

Ingredient

* Ayam (potong 24 keping) - 700 gram (gm)

* Yogurt - 50 gm

* Bawang merah (hiris) - 250 gm

* Buah keras -30 gm

* Bawang putih (giling) - 50 gm

* Tomato - 70 gm

* Halia (giling) - 20 gm

* Daun ketumbar - 20 gm

* Daun kari - dua gm

* Santan - 10 gm

* Serbuk Cili - 30 gm

* Garam - Secukup rasa

* Serbuk kari - 30 gm

* Serbuk jintan putih - 10 gm

* Rempah empat beradik (jintan manis, bunga cengkih, bunga lawang dan kayu manis) - tiga gm

* Serbuk jintan manis -10 gm

* Minyak masak -20 gm

* Serbuk ketumbar - 20 gm

* Minyak sapi - 20 gm

* Serbuk kunyit -10 gm

Method

1. Panaskan minyak dan masukkan rempah empat beradik serta bahan giling.

Masak hingga naik minyak.

2. Masukkan serbuk rempah bersama daun ketumbar dan tomato dibiarkan selama dua minit. Masukkan ayam untuk direnehkan hingga setengah masak .

3. Selepas itu, masukkan yogurt, buah keras dan santan. Kemudian diikuti perasa selepas ia masak.

4. Sedia untuk dihidangkan.

Sotong goreng berlada

Wednesday, August 18, 2010

Sumbangan: Melting Pot Cafe, Hotel Concorde, Kuala Lumpur

Ingredient

* Sotong 1 kilogram (kg)

* Bawang merah 300 gm

* Bawang putih dikisar 100 gm

* Halia 100 gm

* Cili merah 200 gm

* Serai 100 gm

* Cili sos 250 ml

* Asam keping

* Garam secukup rasa

* Gula secukup rasa

* Minyak

Method

1. Rebus sotong separuh masak

2. Panaskan minyak dan tumis bahan yang dikisar serta serai sehingga naik baunya.

3. Masukkan sedikit cili sos dan asam keping. Gaulkan sotong bersama bahan yang ditumis sehingga masak.

4. Akhir sekali, tambahkan garam dan gula secukup rasa.

Chilled Essence Of Black Chicken

Monday, August 16, 2010

Making meals happier for those with eating difficulties is not that hard to do, writes SUZANNA PILLAY

Ingredient

2 litres chicken stock, chilled
500g minced boneless black chicken
5g dry ginseng root
10g red dates
20g young ginger, crushed
150g egg white
10g fine salt
2g white pepper

For Black Jelly Chicken Ball:
1litre black chicken soup
6g agar agar strips

Method

1. Debone and mince the black chicken. Mix all ingredients except the stock and egg white for six
hours.

2. Fold the egg white into minced chicken mixture and combine with chilled stock in stock pot.

3. Heat up and simmer for four hours. Strain then chill.

For Black Jelly Chicken Ball:
1. Heat up the soup, add in agar strips and dissolve, then strain.

2. Place mixture in piping bag then squeeze balls of mixture into ice water.

3. Serve the jelly balls with the soup.

Nutrition:
200g soup contains 127.2 calories, 1.9g carbohydrates. 0.4g fibre, 27.2g protein and 1.3g fat.

Sup labu enak

Wednesday, July 28, 2010

Uji kerajinan anda dengan menyediakan sup labu enak untuk teman

Ingredient

400 gram labu (dipotong dadu)
40 gram bawang perai (leek) dihiris halus
4 ulas bawang putih (dicincang)
1 biji bawang besar
5 keping roti high 5 (dikoyak-koyak)
750 mililiter air
1 sudu besar stok ayam
150 mililiter krim segar
50 gram mentega
1 tangkai daun bawang

Method

1. Cairkan mentega. Tumiskan bawang putih dan bawang besar hingga layu.

2. Masukkan bawang perai.

3. Masukkan labu.

4. Setelah labu masak, tuangkan air. Biarkan mendidih.

5. Masukkan perasa.

6. Apabila labu lembut, masukkan roti yang sudah dikoyak. Masukkan semua bahan ke dalam alat pengisar. Apabila sudah hancur, biarkan ia mendidih seketika.

7. Apabila sudah mendidih, angkat dan hidangkan bersama roti panggang.

SAMBAL IKAN BAKAR

Tuesday, July 27, 2010

Cuba sendiri keenakan sambal ikan bakar dari Restoran Sekinchan Ikan Bakar.

Ingredient

1. 2 sentimeter (sm) halia.

2. 10 biji bawang merah.

3. 1 sm lengkuas.

4. 5 biji bawang putih.

5. 60 gram cili kering.

6. Asam jawa, garam, gula dan perasa secukup rasa.

Method

1. Cili kering dikisar (asingkan).

2. Kisar halia, bawang merah, lengkuas, bawang putih dan cili kering.

3. Tumis bahan kisar dan cili kering sehingga garing dan wangi.

4. Masukkan air asam jawa, garam, gula dan perasa.

5. Apabila mendidih, masukkan sedikit air dan tunggu sehingga masak.

6. Selepas ikan siap dibakar, letak sambal di atas ikan.

Lamb Biryani

Friday, July 16, 2010

Istana Hotel has always been known for its lavish buka puasa spread and it lives up to that reputation again this year. SUSHMA VEERA cant wait to try it

Ingredient

For rice preparation, youll need:
1kg basmathi rice
230g ghee
250ml condensed milk
15g biryani spices
5g tomato puree
10g cashew nuts
1 stalk coriander leaf
1 stalk mint leaf (whole)
30g onion (sliced)
3 cloves garlic (sliced)
50g ginger (sliced)
150ml water
30g salt
3g cloves
15g cardamom
3g cinnamon stick
4 pcs pandan leaf

For lamb preparation, youll need:
1kg lamb
15g ground turmeric
15g black pepper
100g onion
3 cloves garlic
30g ginger
15g rose water
50ml water
15g cardamom
1pc cinnamon stick
4pcs pandan leaf
30g salt
100ml oil

Method

For rice:
1. Clean rice three times with cold water.

2. Heat ghee.

3. Add onion, garlic, ginger, cardamom and cinnamon stick.

4. Add tomato puree, biryani spices and pandan leaf.

5. Add water, rice, milk and salt.

6. Transfer the mix to the rice cooker.

For lamb:
1. Heat oil in a pot.

2. Add onion, garlic, turmeric, pepper, ginger, cardamom, cinnamon stick
and pandan leaf.

3. Add lamb ribs.

4. Pour water over the ribs and add salt.

5. Cook till the ribs are tender, about 30 minutes.

6. Add to the cooked biryani rice.

7. Decorate with cashew nuts, mint leaf and coriander leaf. Sprinkle over with rose water.

Nasi Lemak with Sambal Ikan Bilis

Tuesday, April 06, 2010

Lim Ai Leng, chief dietitian at Gleneagles Hospita Kuala Lumpur, and her colleagues, have given family favourites such as this nasi lemak a healthier makeover.

Ingredient

Ingredients for the rice

1 cup uncooked rice
200mlow fat milk
3 screw pine leaves (daun pandan)
salt to taste

Ingredients for sambal

1/2 cup dried ikan bilis, remove head and stomach
1 onion
4 shallots
2 tbsp tamarind juice
8 fresh chillies
1 clove garlic
2 tbsp garlic, ground
salt and sugar
2 tbsp vegetable oil

Method

Method for the sambal

1. Fry the ikan bilis until crispy and set aside.

2. Grind the shallots, garlic and de-seeded fresh chillies. Slice onion into rings.

3. Heat two tablespoon oil in a pan and fry the ground ingredients until fragrant. Add the onion wrings.

4. Add tamarind juice, salt and sugar to taste.

5. Cook, stirring occasionally until gravy thickens.

6. Add the ikan bilis and mix well.

Method for the rice

1. Wash rice and drain. Cook in a rice cooker, adding low fat milk instead of water. Add the screw pine leaves and salt.

2. Add a few slices of shallots and ginger, if desired.

3. When cooked, serve with hard-boiled eggs, cucumber slices and sambal ikan bilis.

Dietitians comments: This popular dish is normally prepared with coconut milk. This recipe is low in fat and saturated fat as the coconut milk has been replaced with low fat milk which is high in calcium and other minerals. Fresh chili is used to make the sambal instead of dried chili and the taste and aroma of the rice can still be maintained with the use of pandan leaves.

Estimated nutritiona content per serving:

Calorie: 265kcal

Carbohydrate: 42g

Protein: 6.8g

Fat: 7.7g

Cholesterol: 64mg

[From Healthy and Tasty, New Straits Times. 9 March 2010]

Tempeh with snowpeas

Thursday, February 04, 2010

From Heavenly Fragrances, author Carol Selva Rajah singles out local recipes for her latest book, Malaysian Cooking. TAN BEE HONG tests one of her recipes.

Cooked with sambal thats scented with lemongrass and kaffir lime leaves, the tempeh is delicious with hot rice. Wrapped in lettuce leaf cups, it makes a lovely appetiser too. But I dont have ground red pepper, so I substituted it with black pepper, giving it a more pedas bite.

Malaysian Cooking is published by Periplus Editions, Tuttle Publishing. Priced at RM72, it is available in all good bookstores.

Ingredient

3 tbsp oil
2 cups diced tempeh
1/2 onion, thinly sliced
1 clove garlic, minced
1 stalk lemongrass, thick bottom part only, sliced and ground
1/2 tsp ground red pepper
1/2 tsp belacan, roasted
1 1/2 tbsp palm sugar
1/4 cup water
1/2 lemon, juice
salt and ground white pepper to taste
1 cup snowpeas, trimmed and blanched (optional)
3 kaffir lime leaves, shredded

Method

1. Heat 2 tbsp oil in wok and fry tempeh cubes over medium heat until crisp. Remove and drain.

2. Wipe wok clean. Heat remaining oil and stirfry onion and garlic until golden. Add lemongrass, red pepper, belacan, sugar and 3 tbsp water. Stirfry 2 minutes. Reduce heat to medium and stirfry ingredients until they caramelise.

3. Return fried tempeh to wok and toss until well coated with caramelised spices. Add more water if necessary.

4. Season with lemon juice, salt and pepper to taste. Remove from heat.

5. Arrange snow peas on serving platter and put cooked tempeh on top. Sprinkle with shredded kaffir lime leaves and serve hot.

[From Focus on Malaysian Flavours, New Sunday Times. 10 Jan 2010]

Pictures by KHOO SU TING

Asam Pedas Melaka

Thursday, December 17, 2009

Masakan asam pedas boleh didapati di menu Restoran Kak Adik.

Daripada Nasi Ayam Panggang

Ingredient

Bahan:

Segenggam cili kering
2.5 sentimeter belacan
5 ulas bawang merah
3 ulas bawang putih
Seketul kunyit hidup
Seketul halia
1 sudu kecil ketumbar
1 sudu kecil jintan manis
1 sudu kecil jintan putih
Air asam jawa (mengikut jenis ikan)

Method

Cara membuatnya:
1. Kisar cili kering, bawang merah, bawang putih, halia, kunyit hidup, belacan dan jintan dan ketumbar.

2. Tumis hingga garing.

3. Tambah air asam jawa.

4. Biar mendidih, masukkan ikan. Biar mereneh perlahan.

5. Tambah daun kesum.

6. Biarkan sekejap, angkat dan masukkan garam, perisa dan gula secukup rasa.

Tauhu Telur Kicap

Monday, November 30, 2009

Tauhu telur kicap adalah adunan tauhu Jepun (lembut), tauhu telur dan tauhu biasa yang dimasak dengan telur. Tauhu biasa dicampurkan bagi membolehkan dua jenis tauhu yang lain berdiri apabila dihidang.

Tauhu telur kicap boleh didapati di Tebrau Cafe.

Ingredient

Bahan

Tauhu telur 1/2 potong
Tauhu lembut 1/4 potong
Tauhu biasa 1/2 potong
Sebiji telur
Sedikit garam
Minyak untuk menggoreng

Method

Cara penyediaan:

1. Semua tauhu dipotong kecil, campurkan dengan telur dan garam.

2. Masukkan adunan tauhu ke dalam acuan yang sudah direndam dalam minyak panas. Pastikan minyak masak betul-betul panas bagi mengelakkan tauhu melekat di dinding acuan. Masukkan sedikit demi sedikit tauhu dan tekan jika perlu kerana ketika memasak, adunan tauhu mudah naik ke permukaan.

3. Cucuk dengan lidi untuk pastikan bahagian tengah tauhu masak. Kecilkan api ketika memasak supaya ia masak dengan sekata.

4. Baringkan dan tarik acuan daripada tauhu. Biarkan adunan tauhu masak sebelum diangkat dan dihidang. Sepuluh minit diperlukan untuk memasak hidangan ini.

5. Apabila sudah diangkat, tabur hirisan lobak merah, timun.

6. Taburkan kacang tanah kisar di bahagian atas dan taburkan sambal kicap cili padi di bahagian atas.

7. Hidangkan tauhu telur kicap bersama sambal kicap cili padi tambahan dalam mangkuk kecil untuk dicicah.

Kek durian istimewa

Thursday, November 26, 2009

Ingredient

Bahannya:

20 gram tepung ubi kayu
20 gram tepung ubi kentang
1 gram tepung jagung
40 gram gula halus
10 gram tepung kastad
20 gram marjerin
5 biji telur
375 gram air
300 gram isi durian segar
50 gram krim putar

Method

Cara membuatnya:

1. Campurkan semua tepung dalam satu bekas. Kemudian masukkan marjerin serta dua biji kuning telur terlebih dulu.

2. Gaul untuk mengelakkan tepung daripada berketul.

3. Kemudian masukkan semua telur dan kacau hingga sebati.

4. Masukkan air dan kacau lagi.

5. Tapis adunan lempeng tadi untuk mengelakkan benda asing daripada bercampur.

6. Panaskan kuali dengan menggunakan api besar dan ratakan minyak menggunakan tisu.

7. Ratakan di seluruh permukaan kuali kerana hanya sedikit minyak saja diperlukan.

8. Perlahankan api sebelum memasukkan satu senduk adunan lempeng dan buatkan satu lapisan nipis, masak selama 10 saat saja untuk mengelakkannya hangus.

9. Keluarkan lapisan nipis lempeng tadi.

10. Potong dalam bentuk empat segi tepat dan buang lebihan lemping.

11. Sapukan dengan lapisan nipis krim putar sebelum meletakkan isi durian.

12. Bungkus isi durian berkenaan.

13. Kemudian hiaskan dengan taburan serbuk koko sebelum dihidangkan. Siap dihidang.

Terima kasih: Restoran China Treasures, Pusat Konvensyen Sime Darby, Kuala Lumpur

Udang galah masak lemak belimbing

Wednesday, August 12, 2009

UDANG galah antara spesies ternakan akuakultur yang mempunyai ramai penggemar.

Menurut chef masakan Melayu di Kelab Golf Perkhidmatan Awam Malaysia (KGPA), Chef Rahmah Abd Hamid, masakan berasaskan udang digemari kerana keenakan rasa dan masakannya boleh dipelbagaikan.

Ingredient

Bahannya:

1 kilogram udang galah (dibersihkan)
10 tangkai cili api
10 biji belimbing buluh (dibelah)
1 mangkuk santan
2 helai daun kunyit
3 batang serai (dititik)

Bahan dikisar halus:

2 biji bawang besar
3 biji cili merah
2.5 sentimeter (1 inci) kunyit hidup

Method

Cara membuatnya:

1. Masukkan bahan kisar ke dalam periuk, apabila mendidih masukkan serai ketuk dan daun kunyit.

2. Masukkan udang. Apabila udang dimasak, masukkan santan dan kacau sehingga kuahnya mendidih.

3. Masukkan garam dan serbuk perasa.

Murtabak Maggi

Monday, August 10, 2009

Hidangan ini merupakan salah satu menu istimewa yang terdapat di Restoran Teak 5 yang terletak di Mutiara Damasara.

Ingredient

Bahan-bahan:

- 1 bungkus mi segera direndam dalam air panas
- 3 sudu daging kisar
- 3 biji telur
- Satu batang cili hijau dan cili merah
- 1 labu bawang Holland
- Sedikit daun bawang dan daun sup
- Garam dan gula secukup rasa
- Satu peket rempah kari Maggi
- Sedikit minyak untuk menggoreng

Method

Cara membuat:

- Gaul semua bahan di atas dengan satu paket rempah kari maggi.
- Isi minyak ke dalam kuali.
- Apabila kuali panas, tuang bahan masakan itu dan balik-balikkan sehingga masak.

Norainon Othman
10 Aug 2009

Restoran Chidas Kari Kepala Ikan Raub

Tuesday, July 28, 2009

THIS recipe is similiar to the one served at Restoran Chidas.

However, three ingredients are missing. Not surprising, since its a family recipe kept for years.

If youre curious, head down there for a mouthwatering meal and see if you can guess the three missing ingredients! Also, dont forget try the Dancing Tea when youre there.

Ingredient

1kg fish head Red Snapper (remove scales and clean throughly)

Ingredients A

40g chilli powder
80g coriander powder

Ingredients B

1 tbsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp aniseed
1/2 tsp sugar

Ingredients C

1 cinnamon stick
3 to 4 cloves
2 pods cardamon
1 tbsp fenugreek seeds
1 tbsp cumin seeds

Ingredients D

2 big onions, chopped finely
4 pieces of garlic
10g tamarind added to 50ml water
200g coconut milk
100g oil

Method

1. First, marinate the fish head with ingredients B.

2. Then, combine ingredients A in a bowl with a little water. Make into a paste and keep aside.

3. In a another bowl, combine water with tamarind paste, mix well and strain to get tamarind juice. Keep aside.

4. Heat oil in saucepan and saute ingredients C followed by D until fragrant.

5. Then stir in ingredients B which was made into a paste.

6. Stir fry till oil bubbles break out on the surface of the curry paste.

7. Slowly put in the marinated fish head and stir in the tamarind juice.

8. Allow the fish head to cook for 10 to 15 minutes.

9. Lastly, add salt and coconut milk and allow the fish head curry to simmer for five minutes.

by Anusha K.
11 July 2009

Special Chicken Soup

Tuesday, May 05, 2009

You can request to have the Special Chicken Sout or Sup Ayam Kampung Istimewa prepared according to your taste at the Restoran Mat Ayam Kampung.

Ingredient

One whole chicken (Cut into four parts, skinned and cleaned)
One big onion, sliced
One part ginger, mashed till soft
One packet of Sup Bunjut (available in supermarkets)
A handful of clove, star anise, cinnamon and nutmeg
A piece of celery leaf, cut into 2.5cm-thick
One tomato, sliced thinly
One lime, sliced
Eight cili padi, mashed with seeds
Handful of fried shallots
Three bowls of water
A dash of salt and pepper

Method

1. Heat up the oil and stir-fry the sliced onion and ginger.
2. Add in star anise, nutmeg, cinnamon and cloves. Stir-fry until fragrant.
3. Next, add in water, celery leaf, tomato and chillies.
4. When it starts to boil, add the chicken and required flavouring (salt and pepper). 5.Simmer for approximately 20 minutes.
6. Once cooked, remove from stove and let it cool.
7. Then, sprinkle some fried shallots or garnishing together with some lime slices. Serve with hot rice.

Tip: Use ayam kampung (farm chicken) to get the full flavour of this dish. Ideally consumed by the sick or on a rainy day, this soup is also beneficial for ones health. If youd rather not make this soup, you can also buy chicken pieces, marinate with the above garnishing and then deep-fry. You can reduce or add more cili padi, according to your preference.

By Anusha K