KURMA AYAM /CHICKEN KURMA

Chicken Kurma is an Indian recipe that was popularly accepted by Malaysian. One of top Nasi Kandar menu.This dish serves well with plain rice or Malaysian popular rice for wedding and functions - Nasi Minyak. In this dish chicken is simmered in a creamy spices sauce. For this dish I used the ready made kurma powder, it's good enough. There are a few brands like Baba's, Adabi and Alagappa's. If you want it hot add some green chilies. Here goes PATYSKITCHEN Chicken Kurma :-

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Chicken Kurma

source: PATYSKITCHEN

INGREDIENTS

1 whole chicken cut into 12 / 1 ekor ayam potong 12

2 fresh tomatoes / 2 biji tomato buah

3 packet kurma powder / 3 packet rempah kurma - I used Adabi's

3 potatoes cut into 4 / 3 biji kentang, potong 4

1/2 cup ghee / 1/2 cawan ghee

1 cup yogurt / 1 cawan yogurt - tairu

2 cups coconut milk / 2 cawan santan

2 cups chicken stock / 2 cawan stok ayam

5 tbsp lime juice / 5 sdb jus limau nipis

1 onion slice thinly / 1 biji bawang besar mayang halus

2 cinnamon / 2 kulit kayu manis

5 cardamon / 5 biji buah pelaga

3 anise star / 3 biji bunga lawang

3 tbsp almond paste / 3 sdb badam giling

1 screwpine  leave / 1 daun pandan

2 coriander leave / 2 tangkai daun ketumbar

Ingredient to be blend

5 green chilies - blended / 5 biji cili hijau blend

1" ginger / 1" halia

2 onions / 2 biji bawang besar

5 cloves garlic / 5 ulas bawang putih

Blend all and mix with kurma powder / blend semua dan campur dengan rempah kurma

PREPARATION

1. Cut the chicken breasts into bite sized chunks/ Potong ayam mengikut suka masing-masing. Saya biasanya potong 12, senang dimakan
2. Mix the chicken with the yogurt. Cover and marinade for 12 hours or in the fridge overnight./ Campurkan ayam dengan tairu dan perap semalaman atau 12 jam.
3. Mix blended ingredients with kurma powder and almond set aside/ Campurkan bahan blend dengan rempah kurma.
4. Heat up oil/ghee, saute onions. Add in  screwpine leave, cardamon, cinnamon and anise star till onion is brown and fragrant. / Panaskan minyak/ghee dan tumis bawang besar dan tiga sekawan serta daun pandan sehingga naik baunya dan kekuningan.
5. Add in the mixed kurma powder and stir fried till brown. Add in marinated chicken , sim for a while and add in chicken stock. Add in potatoes. Sim until potatoes and chicken are done,/ Masukkan rempah kurma dan bahan blend dan tumis sehingga garing. Masukkan ayam, stok ayam dan kacau rata. Kalau sukakan kentang masukkan kentang.. Masak hingga ayam dan kentang empuk.
6. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the almonds paste./ Masukkan santan dan air jika perlu dan renehkan. Masukkan badam yang diblend. 
7. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes)./Perlahankan api dan reneh sehingga naik minyak./ Perlahankan api dan renehkan sehingga ayam dan umi empuk dan sehingga naik minyak.
8. Remove from heat, add lemon juice and salt to taste. Mix well. Alihkan dari api, masukkan tomato, daun ketumbar dan jus limau, garam secukup rasa./ Alihkan dari api, masukkan  jus limau dan garam secukup rasa.
9. Lastly add in coriander leaves and fresh tomatoes. Akhir sekali masukkan daun ketumbar dan tomato buah.

Masakan popular dari India yang dipopularkan oleh pengusaha Nasi Kandar di Malaysia. Kurma Ayam merupakan salah satu top 10 masakan popular restuarant Nasi Kandar. Boleh dikatakan masakan 1 Malaysia yang digemari oleh masyarakat Malaysia. Biasanya digukan dengan Nasi Minyak. Juga merupakan masakan popular dimajlis-majlis kenduri.  Saya kalau masak ayam kurma ni suka selitkan sekali dengan telur rebus. Rasanya yang lemak boleh dihilangkan muaknya jika ditambahkan sedikit cili hijau yang dikisar. Ini boleh menambahkan kuah menjadi lebih pedas sedikit.

Next Post - Fried Chicken With Caramalized Onions

CRABSTICK SOUPS / SOUP JEJARI KETAM

 

The original plan was to have steamboat, but I run out of Steamboat Burner gas, so I converted the ingredients into soup. A simple dish with carrot, babycorn, crabsticks, straw mushroom, shrimps and fresh lettuce.

INGREDIENTS

1/2 cup fresh shrimps / 1/2 cawan udang hidup sederhana

12 pcs crabstick meat / 12 keping jejari ketam

1 carrot cut into round circle / 1 karot potong bulat

5 baby corn cut diagonal / 5 jagung muda potong menyerong

1/2 straw mushroom halved / 1/2 cawan straw mushroom belah dua

3 heads fresh lettuce / 3 selada

5 cloves garlic - chopped / 5 ulas bawang putih cincang

3 tbsp vegetable oil / 3 sdb minyak sayur

1.5 litre chicken stock / 1.5 liter stok ayam

dash of pepper / lada sulah

dash of sesame oil / beberapa titik minyak bijan

salt to taste / garam secukup rasa

PREPARATION

Heat pot with oil and saute garlic till brown. Add in shrimps , saute for 5 minutes. Add in chicken stock and bring to boil./Panaskan minyak dan tumis bawang putih

sehingga kuning dan naik baunya. Masukkan udang dan masak lebih kurang 5 minit. Masukkan  stok ayam dan biar hingga mendidih.

Add in carrot, crabsticks, mushroom and baby corn cook until done. Add salts, pepper and sesame oil. Off the heat and last add in lettuce./ Masukkan karot, jejari ketam, jagung dan cendawan, masak seketika. Kemudian masukkan garam, lada sulah dan minyak bijan. Padamkan api dan akhir sekali masukkan selada.

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Cadangan asal ialah untuk membuat steamboat, tetapi kehabisan gas dapur steamboat, malas untuk mencari saya transform bahan-bahan ini kepada sup. Mudah aje main campak-campak aje. Biasala sup sebegini enak dimakan panas-panas bersama nasi panas. Lebih enak dipotong cili padi bersama kicap cair dijadikan sambal menyicah bahan-bahan sup.

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Next Post - Kurma Ayam

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PENNES TOMATO SAUCE

I

Try this Penne with Tomato Sauce recipe from Every Day with Rachael Ray, I have tested in my kitchen, wola..... fantastic and the children love it. I omitted wine and replaced with 3 tbsp  chili paste to suit my family taste bud.

INGREDIENTS
1 pound penne

2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
3 tbsp chilie paste

2 garlic cloves, finely chopped

1 small onion, finely chopped

½ cup soft sun-dried tomatoes, chopped

One 28-ounce can crushed tomatoes - I used Prego

½ cup heavy cream 

Freshly ground pepper

1 cup fresh basil, torn or shredded (about 20 leaves) 

Grated Asiago cheese, to pass around the table

preparation

1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
2. While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion  chili paste and sun-dried tomatoes and cook for 7 to 8 minutes, stirring occasionally. Stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.
3. Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table.

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   Cara mudah menyediakan pasta penne, tanpa daging hanya menggunakan tomato segar dan cheese. Resipi asal dari program Every Day Racheal Ray, mudah membuat dan sedap. Saya membuat beberapa perubahan untuk sesuaikan dengan selera kita orang Melayu. Saya tambahkan cili dan buangkan wine. Resipi asal tidak menggunakan cili. Semua bergantung kepada selera masing-masing.

   
   

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   Next Post - Crab Stick Soup

   

   
   

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SAMBAL TUMIS UDANG/ SHRIMP SAMBAL

Look at the colour, you know it's hot.....yeah it's Prawn/Shrimp Sambal that goes well with Nasi Lemak or rice. I cooked this to supplement my Chinese course menu. It will be much better if you can add in some "petai" to infuse the sambal with its exotic flavour and aroma. I couldn't find any "petai" so I made it plain. Good sambal udang depends so much on how you put the right balance between spicy, sour, salty and tint of sweetness from the fresh shrimps. Try this recipe from PATYSKITCHEN.

INGREDIENTS

1 kg medium size shrimp / 1 kg udang segar

1 onion cut round / 1 biji bawang besar potong bulat

3/4 cup cooking oil / 3/4 cawan minyak masak

3 tbsp palm sugar / 3 sdb gula merah

2 tbsp sugar / 2 sdb gula

5 tbsp tamarind juice / 5 sdb air asam jawa

salts to taste / garam secukup rasa

Ingredients to be blended

35 dried chilies - soak / 35 biji cili kering

3 onions / 3 biji bawang besar

1" shrimp paste (belachan) / 1"belachan.

PREPARATIONS

1. Combine all spice paste ingredients in a blender and blend well./ Blend semua bahan belnd hingga halus
2. Heat up cooking oil, add in the blended spice paste and stir-fry until fragrant. / Panaskan minyak dan tumis bahan blend sehingga garing dan naik baunya.
3. Add in shrimp & continue to stir-fry for about 2-3 minutes./ Masukkan udang dan kacau rata. Masak 2-3 minit. 
4. Add in water, tamarind juice, bringing it to a quick boil. Add in salt, sugar & kaffir lime leaves. Dish out & serve hot./ Masukkan air, air asam jawa  dan terus masak. Masukkan garam dan gula secukup rasa. Akhir sekali masukkan hirisan bawang besar dan padamkan api.

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Sambal Udang ni saya masak bersama dengan Chinese Course Menu saya ari tu. Orang Melayukan macam mana pun tekak ni mesti nak kena dengan yang pedas-pedas. Ramai yang tahu membuat Sambal Tumis, tetapi tahukah apa yang membeza sambal tumis dari dapur A ke dapur B, bahan sama tetapi kenapa yang A lebih sedap dari yang B? Tahu apa rahsia sambal tumis sedap?????.

Hemm.... ini yang saya pelajari dari arwah umi, kalau hendakkan sambal tumis sedap...

1.  Paling penting pilih cili yang tidak pedas. Biasanya warnanya agak gelap sedikit dan kerinting. Rebuskan cili untuk elakkan dari rasa maung cili.


2. Pastikan semasa menumis, biarkan bahan tumis tu betul-betul naik minyak dan garing. Ini bukan sahaja mencantikkan sambal malah cili benar-benar masak untuk mengelakkan sakit perut dan cirik berek.

3. Pastikan anda menbuat keseimbangan antara rasa, pedas, masin, masam dan manis. Manis pada sambal biarlah manis yang datang dari udang bukan dari gula.

Pastikan 1 dan 2 dipraktikkan dengan sempurna, insyallah Sambal Udang anda akan jadi WORLD SAMBAL UDANG. Sambal Udang yang manis boleh membantutkan selera. SELAMAT MENCUBA!!!!!!!

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Next Post - Pennes With Tomato Sauce

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RENDANG AYAM / CHICKEN RENDANG

I was on my blog walking, stopped at My Kuih Story,- owner and author Rosdi Eunos, nice and interesting blog. I couldn't help looking at his chicken rendang...OMG....so tempting, I wanted to do the rendang immediately but then again time .... santan....bla..bla .. were my constraints. The problem with me everytime I wanted to cook rendang, I want everything fresh especially santan.  The only time that I can have the time and fresh santan is over the week end or my off day. Thank god managed to do that last Saturday.

Rendang need no introductory to Malaysian and Indonesian. Just like a Roasted Turkey in Thanksgiving menu, Rendang is a main dish for Malaysian or Indonesia during Eid Mubarak or Idil Fitri. This dish goes well with Ketupat or Nasi Impit and it won't complete celebrating Eid Mubarak without this dish.There are few version of Rendang, the dry rendang, the wet rendang, the rendang with kerisik (dried and grinded coconut), without kerisik...and many..many more. All depend on what your preference are. I preferred the in between, not too dry and not to gravy.. so here goes the Rendang the PATYSKITCHEN way....

INGREDIENTS

1 whole chicken cut into 12 / 1 ekor ayam potong 12

3 cups thick coconut milk / 3 cawan santan pekat

3 cups thin coconut milk / 3 cawan santan cair

3 turmeric leaves slice thinly / 3 helai daun kunyit mayang halus

5 kaffir leaves / 5 helai daun limau purut

1 large asam keping / 1 asam keping

Ingredients to be blend

7 lemmongrass/ 7 batang serai

2 large onions / 2 biji bawang besar

5 cloves garlic / 5 ulas bawang putih

2" turmeric root / 2" kunyit hidup

1" galangal / 1" lengkuas

7 candlenut / 7 biji buah keras

30 dried chilies / 30 batang cili kering

17 bird's eyes chilies / 17 biji cili padi

PREPARATION

	Blend the spice ingredients until fine. Put the chicken, spice blend, and coconut milk in a pot and stir over medium heat and bring to boil. /Blend semua bahan, masukkan dalam kuali besar bersama santan dan masak.
	Reduce heat and cook until the gravy thickens. Add tumeric leaves, kaffir lime leaves, asam keping ,salt and sugar to taste. Cook until the meat becomes tender and the gravy is thick. / Kecilkan api masak sehingga kuah pekat, masukkan daun limau purut, hirisan daun kunyit, asam keping, garam dan gula secukup rasa. Masak sehingga daging empuk dan kuah pekat.

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Jalan-jalan Blog walking, cari resipi baru, cari kawan baru, singgah sebentar di dapur My Kuih Story milik Rosdi Eunos, Alahai terpandang rendang ayam dia, ya allah sedap sangat nampak, terliur sangat-sangat, nak buat masa tak mengizinkan, saya ni pula pesyen kalau masak, semua bahan nak fresh, ayam nak fresh, santan nak fresh, kalau kerja memanglah tak ada harapan nak ke pasar jadi saya tunggu masa yang sesuai aje nak masak ayam rendang ni. Alhamdullilah ari Sabtu baru-baru ni aje baru  berkesempatan buat. Untuk resipi ini saya tidak menggunakan kerisik. Hajat tu nak makan dengan Nasi Impit tapi tak kesempatan nak buat jadi rendang ayam ini makan dengan nasi, buat lauk aje.


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Next Post - Sambal Tumis Udang

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