Kam Heong Chicken

One of my favourite dishes to order at a Chinese restaurant!

Ingredients:
Dried prawns (soaked n chopped) - 3 tbsp
Garlic (chopped) - 2 tbsp
Shallots (chopped) - 2 tbsp
Curry Leaves
Chili powder - 1 tbsp
Bird's eye chillies (chopped) - 2
Sauce:
Meat curry powder - 1 tbsp
Oyster Sauce - 2 tbsp
Soy Sauce - 1 tbsp
Sugar - 1 tsp
Dark Soy Sauce - few drops
Water - 1/4 cup

Marinate chicken with a tbsp each of soy sauce, oyster sauce, cornflour and sesame oil. Deep fry till golden brown. Drain and set aside.
Heat up some oil and stir fry dried prawns, garlic and shallots until fragrant.
Add in curry leaves, chili powder and the prepared sauce. Stir until everything is well mixed.
Add the chicken and stir well until chicken is well coated with the sauce.
Dish out and serve with warm rice. Enjoy!

Comments

elizabeth said…

this looks so good. please make this when you come back to Puchong ok

September 16, 2010 at 5:44 PM

Allan said…

It was really good i loved eat.. I ended up finishing the whole plate after my everyone ate

September 20, 2010 at 2:51 PM

Sardine Peratal

Sardine comes very handy when there's nothing left in the fridge to cook. We normally keep a few tins for 'emergencies'. Here's a simple sardine recipe! Ingredients: Sardine - 1 big tin Onions (sliced) - 1 Garlic (chopped) - 3 cloves Dried chilies (cut into 1-inch lengths) - 3 Cumin seeds - 1 tsp Curry leaves - 1 spring Chili powder - 2 tbsp Tamarind juice - 1/4 cup Salt and pepper to taste Pour out the sardines onto a plate and remove the middle bones. Heat some oil and sauté cumin seeds, onions, garlic, dried chilies and curry leaves until fragrant. Add chili powder and tamarind juice. Keep stirring. Add a little water if necessary. Put in the sardines and break them up a little. Season with salt and pepper and cook for about 5-10 minutes. Dish out and serve.

Chicken Sambal

Phew! I'm finally able to update this blog after a 3 month hiatus! Hope you enjoy this chicken sambal recipe! Ingredients: Chicken - 15-20 medium sized pieces Dried chillies - 8-10 Red onion - 2 Garlic (crushed) - 1 clove Ginger - 2 inch piece Shallots -3 Tomato - 1 Chili sauce - 3 tbsp Lemongrass - 2 stalks Salt to taste Sugar to taste Blend half of the red onion, shallots, garlic, ginger and deseeded dried chilies with a food processor. You can also use a mortal and pestle. The latter gives a better texture and taste. Slice thinly the remaining red onion into rings. Put in the chicken and continue to stir until half cooked. Heat some oil in a pan and fry the spice paste with lemongrass until fragrant. Remove from heat and add them together with the chicken and cook well. Season with salt, and sugar. Add chili sauce and simmer on low heat until the gravy thickens. Set aside and serve.

Dry Chicken Peratal

Ingredients: Chicken – 1/2 kg medium size pieces Onions – 4 big sliced thinly Ginger-garlic paste – 3 tsp Curry leaves – 2 spring Chili powder – 3 ts p Coriander powder – 5 tsp Turmeric powder – 1 tsp Garam masala powder – 1 tsp Salt to taste Pepper to taste Marinate the chicken with 1 tsp ginger-garlic paste and salt for 1/2 hr. Cook on low heat without adding much water. Once chicken is 50% cooked, dish out and keep it aside. Heat oil in a pan, add onions, curry leaves, salt and rest of the ginger-garlic paste. Saute it for about 10 minutes until the onions turns very translucent and soft. Add all the spices and fry it for another 3 minutes. Now add the partially cooked chicken and fry it well till the chicken is well coated with the masala and is cooked well. Continue stirring. When a reddish brown color is attained, the dish is ready to be served. Garnish with chopped coriander leaves and serve with rice or chappati.

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