Roots, barks, herbs and chicken. Pretty much the centrality for Chinese Ginseng Chicken Soup. Of course, we do have a choice to the high rank and grade Korean ginseng (Korean Radish Soup), but for me personally, its a big no due to its bitterness and strong content. I in fact have tasted Korean ginseng tea and soups which I really couldn't digest and trust me, I almost not only throw up, I actually felt as though my body is on fire. Chinese ginseng (Chinese Chicken Herbal Soup) on the other hand is mild even in soups and I also fancy those home made healthy and nutritious Chinese soups, including the vegetarian variants (Chinese Vegetable Noodle Soup, Old Cucumber Soup, Chinese Tofu Soup & Burdock Root Soup).
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Sunday, March 2, 2014
Sunday, October 20, 2013
Ayam Pongteh
Me and my Nyonya cooking. Guess there is no end and if you are asking me, I don't think I will put a bracket to Malacca or Penang calling and coming Nyonya dishes. We did speak about Nyonya cuisine in quite a length previously (Chicken Vindaloo, Kuih Buah Melaka & Penang Assam Laksa) and in other recipes as well? Henceforth, lets just put a stop to speaking further on the same thing over and over again (Devil's Curry, Dried Shrimp Sambal, Masak Lemak Ikan Asin Nenas & Nyonya Lam Mee) instead of getting to the gist of this Ayam Pongteh. What is Ayam Pongteh or Pongteh Chicken? Basically, chicken cooked alongside potatoes, taucheo/fermented soy paste, chilies, vinegar and other kitchen friendly user ingredients, and for the end result of broad and wide burst of spiciness, saltiness and and nuttiness (Ayam Masak Tiga Rasa, Chilli Chicken, Ayam Goreng Berempah, Ayam Masak Merah & Chicken Devil Curry).
Monday, October 7, 2013
Chicken Vindaloo
Tuesday, August 6, 2013
Chilli Chicken
Thursday, March 21, 2013
Indian Masala Chicken Curry
Guys, especially those of you who cook regularly, tell me. What can potentially be different for any kinda Indian Masala Curry? If you are asking me, masala is basically a composite of various types of spices. You can of course opt for ready made spice mixtures (Butter Chicken) or even you can mix the types of spice powders (Mutton Bone Marrow Curry & Cashew Masala Chicken) and definitely nothing like a home made masala (Navratan Korma) or curry paste (Thai Chicken Green Curry). Certainly. For me personally, it all depends. Depends on my mood, depends on time I have in hand and depends too on what's already stocked up at home. It all basically depends and depends on country or area specific as well. Some spices are more in popularity in certain countries or region or each individual state.What about this Indian Masala Chicken Curry of Malaysia (Malaysian Chicken Chop) by this Malaysian (Chicken Curry With Potatoes, Curry Chicken Noodles & Indian Chicken Curry)? Alright. I was definitely in the mood for some extra work and I made the curry paste. The aromatic and full bodied curry paste in which chicken (Sweet Chilli Chicken, Ayam Masak Merah & Grilled Chicken Wings) was cooked to the right texture. Indian Masala Chicken Curry (Indian Mango Chutney)? Believe me. Oh-my-my. Just so appetizing and kicking in the customary, beautiful and lovable tastes (Baked Cornflakes Chicken, Braised Chicken Feet, Easy Chicken Kebab & Baked Lemon Chicken).
Wednesday, January 30, 2013
Nasi Goreng Tom Yam Ayam (Tom Yam Chicken Fried Rice)
This thing to cooking sometimes can wreck my life. Yes. It can. What to cook is the main dilemma and then, what about the ingredients? When I can't really decide or I really don't have the time to think so hard, I will decide. I decide on Fried Rice (Kampung Fried Rice, Lamb Fried Rice & Belacan Fried Rice). Remember, I told you before? Anything goes? Anything literally. Any ingredient and as long as you have cooked rice on standby (Anchovies Long Beans Fried Rice)? In my house, I should say there is no short of cooked rice (Malaysian Fried Rice & Anchovies Fried Rice). Well, what can you expect when both of us just so and must have rice daily? Of course, a Thai style fried rice is appreciated too (Tom Yum Prawn Fried Rice). Who wouldn't especially us typical Malaysians? We so love those, pretty much, about the same, more or less tastes like our Malaysian dishes? Especially spiciness and aroma (Thai Green Fish Curry, Spicy Thai Noodles, Thai Fish Noodle Soup, Thai Chicken Green Curry, Thai Carrot Soup, Thai Vegetable Curry & Shrimp Pad Thai Salad). Nasi Goreng Tom Yam Ayam/Tom Yam Chicken Fried Rice? Have I not said enough before (Seafood Tom Yum Soup, Tom Yam Chicken & Tom Yam Fried Mee Hoon)? Tom Yam. The wonder to Thai cuisine. The ever loved tom yam paste for chicken and leftover cooked rice frying. Oh, of course, chillies, shallots, kaffir lime leaves, fish sauce and French beans for this Tom Yam Chicken Fried Rice.
Labels:
Chicken,
Chillies,
Food,
Food and Cooking,
Fried,
Herbs,
Oil,
Rice,
Sauce,
seafood,
Shallots,
Veges,
vegetarian
Location:
Malaysia
Monday, December 31, 2012
Sambal Ayam Serai (Chicken In Lemongrass Sauce)
I love my serai, aka, lemongrass. In fact, I must proudly profess that serai one of my favourite local herbs. I think I told you before? Unless and until, I want to spend on imported ingredients which by far is only seldom or every now and then (Baked Lemon Chicken). Otherwise, its all about our easily grown, even in our small plot of land or in pots local herbs. The easiest, shall I say is lemongrass? Most probably. So, for this sambal dish, yep, me and my sambal, do I have to say, its serai again (Sambal Udang Petai, Curry Chicken Noodles, Laksam Kelantan & Easy Chicken Kebab). Crushed or smashed serai cooked alongside a chilli based gravy and in which you will find juicy and succulent chicken pieces (Ayam Goreng Berempah, Rendang Ayam & Asam Pedas Ikan). Mouthwatering and such a pride to our eyes right? You tell me.
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