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Sunday, November 27, 2011

MANDY CHICKEN RICE / NASI AYAM MANDY



I have been craving the Mandy Chicken Rice for quite sometimes. The last I had it was during Ramadan.Mandy rice is originally a traditional dish in Yemen and is now very popular in the rest of the Arabian Peninsula and in many other Arab countries in fact is now a world phenomena, you can find Arabic food all over the world

Mandy is usually made from meat, usually lamb or chicken, basmati rice, and a mixture of spices. The meat used is usually a young and small sized lamb to enhance the taste further. The traditional way of cooking this chicken rice is underground. In this recipe, the chicken are marinated with herbs and spices mix called Mandy spice mix before being baked or grilled. The Mandy flavor chicken is then served together with some rice which is cooked separately.

As Malaysians we are lucky enough to have more than a few kinds of Middle Eastern restaurants, ranging from Iranian to Moroccan to Lebanese. Try my favourite Hadramawt Restuarant....they are fabulous!!!!!
INGREDIENTS
1 whole chicken halved / 1 ekor ayam dibelah dua
2 tbsp mandy chicken mix / 2 sdb rempah ayam mandy
1 cup yogurt / 1 cawan yogurt
salts to taste / garam secukup rasa
Mix all and rub over chicken. Leave to rest possible overnight or minimum 4 hours / Gaulkan semua bahan dan lumur pada ayam. Perap semalaman atau sekurang-kurangnya 4 jam.
Grill or bake till done / Panggang atau bakar sehingga masak.
For Rice
4 cups asmathi rice soaked for 20 minutes /4 cawan beras basmathi ~ rendam 20 minit dan toskan 
3 tbsp ghee/3 camca besar minyak sapi
4 cups water /4 cawan air atau secukupnya 
1 tbsp mandy mix spices / 1 sdb rempah campur mandi
1/2 cup evaporated milk / 1/2 cawan susu cair
1 onion thinly slice / 1 biji bawang besar ~ hiris halus 
3 cloves  garlic / 3 ulas bawang putih ~ hiris halus
1" ginger / 1 inci halia ~ hiris halus btg mancis
chicken cubes / kube pati ayam 
1 cinnamon stick / 1 batang kayu manis 
1 anise star/ 1  kuntum bunga lawang
3 cardamon pods/  3 biji buah pelaga
5 cloves / 5 kuntum bunga cengkih
yellow coloring /Sedikit pewarna kuning- guna
  1. Heat up ghee and saute the spices, add onion, ginger and garlic and fry till fragrant . Add in mandy spices /Panaskan minyak tumis rempah tumis, bawang putih, bawang besar dan halia hingga harum dan bawang layu. Masukan rempah mandy.
  2. Add water and cook till boiled. Then add milk /Mmasukkan air, biar mendidih. Kemudian masukkan susu.
  3. Add rice, salts and chicken cues/ Masukkan beras, kube ayam dan garam secukup rasa, kacau rata dan masak seperti biasa.
  4. When rice dry make a whole and put in the yellow coloring make a few spot/Bila nasi kering, buat lubang ditgh nasi dan letakkan warna kuning.
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    Kalau ke umrah,bas pasti singgah di satu lokasi di mana makan malam dihidangkan dengan Nasi Mandi. Biasanya dihidang dalam talam dan makan beramai-ramai. Enak Nasi Mandi popular dikalangan masyarakat Timur Tengah dan yang paling hebat ialah dari Yemen.  Secara aslinya Nasi ini berserta ayam,kambing atau daging dimasak dibawah tanah. Itu caranya yang tulin, tapi kalau hendak buat sendiri mana mungkin kita buat cara itu. Kalau di rumah ayam tu samada dipanggang atau dimasak bersama Nasi sekali. Untuk kali ini saya cuma panggang ayamnya secara berasingan. Ayam diperap dengan rempah mandy dan nasinya punsaya tumis dengan menggunakan sedikit rempah mandi.

    Sedap dimakan bersama salsa timun. Bagi yang berhajat untuk merasai masakan Timur Tengah ni...sekarang ini banyak restuarant Arab yang tumbuh bagai cendawan, salah satu daripadanya yang menjadi favourite saya kalau rindukan Nasi Ayam Mandy original, Restuarant Hadrawart adalah salah satu Nasi Mandi yang hebat..cara masakan di restuarant ini memang ori...pakai api bawah tanah. Cualah pasti anda suka...Di Jalan Ampang mahupun di Chulan Square...Mak ai pasti teringat-ingat akan nasinya.

    Next Post - Pumpkin Spice Donut


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