My Ayam Goreng Sambal Cili Merah

My Ayam Goreng Sambal Chili Merah

This dish Cik Ngah tried yesterday, inspired by Sambal Hijau's recipe. Good to eat with hot rice and also a simple but delicious dish for picnic or home away food. Also it is suitable for all ages as it is not to hot for the children to handle!!

Reason being, you can prepare the red chilies sauce ahead before your travelling day. Just bring the prepared sauce along and you can add fried fish, chicken or beef when preparing your home away meals for your family...

Okay, enough said, here is how you can prepare the dish. Give it a try will you? 

Ingredients;

1/2 bird of chicken, clean and chopped as desired.

10 fresh red chilies, halved and seeded

(Add bird-eyed chili padi if you want the dish to be extra hot...)

1 medium size red onion, peeled and sliced

3 cloves garlics, peeled 

1 cube non-msg chicken stock (Cik Ngah used Maggi)

1 teaspoon Belacan powder

1/2 piece of asam keping

2 teaspoon Perapan Garam Kunyit to marinate the chicken

(or make your own by combining tumeric powder, salt, lime juice, garlic and ginger into a paste, the easiest one is just by using tumeric powder and salt)

Vegetable oil for frying and sauteing.

Preparation;

1. Rub the chicken with Perapan Garam Kunyit and set aside to marinate.
2. In a wok, heat about 3 tablespoons vegetable oil, stir-fry chilies, onion and garlic until fragrant,.
3. Remove from heat, sieved the fried ingredients and set aside to cool. Save the oil for later use in the wok.
4. Deep fry the chicken pieces until cooked or until golden colour. Remove the chicken and set aside.
5. Put all fried ingredients into a chopper or dry blender, blend until all ingredients form a chili paste.
6. Heat the left over oil from step 2, saute the chili paste for about 3-5 minutes. You can add more oil if needed.
7. Add chicken stock, belacan and asam keping, stir until well combined. Add salt and sugar to taste if needed. (Cik ngah did not add any...)
8. Add the fried chicken pieces, stir to coat the chicken with the sauce. Done!
9. Or, prepare the chicken in your desired dish plate, pour the sauce onto the chicken pieces. Done!

My Rendang Pucuk Ubi

First time makan rendang pucuk ubi ni dekat Restoran Rebung Chef Ismail kat Bangsar tu. Cik Ngah suka sangat, tapi tak tahu macamana nak buat dan tak terpikir nak cuba buat. Cik Ngah tak ingat, sebenarnya Cik Ngah tengah cari resepi apa, tapi terjumpa resepi Rendang Pucuk Ubi ni. Setelah diteliti bahannya, tidaklah susah sangat so Cik Ngah cubalah.... Alhamdulillah mejadiler rendang pucuk ubiku yang pertama kali ku buat.

My Rendang Pucuk Ubi yg terlebih pedas!!!!!!

Hasilnya seperti gambar sebelah ni...sedap!!! macam yang dekat Restoran Rebung tu!! he he he, perasan!

Boleh cuba dan resepinya seperti berikut;

Bahan-bahannya:
3 ikat pucuk ubi-ambil yg muda (bersihkan dan ketepikan)
Santan dari 3 biji kelapa atau santan segar RM4.00
5 ulas bawang kecil 
2 batang serai dititik
Segenggam ikan bilis
Segenggam cili padi
1/2 in kunyit hidup
1 keping asam jawa
1 kiub ikan bilis
Sedikit gula melaka
Garam secukup rasa

Cara Penyediaan:

1. Kisar cili padi, kunyit hidup dan kiub ikan bilis.
2. Masukkan santan, bahan kisar, serai, ikan bilis dan asam jawa dalam kuali dan masak dengan api sederhana sehingga kering, naik minyak.
3. Masukkan pula gula melaka dan garam secukup rasa.
4. Akhir sekali masukkan pucuk ubi, kacau rata dan masak sehinggak kering dan pucuk ubi menjadi garing....
5. Selamat menjamu selera....

My Lemon Oreo Cheesecake

My Lemon Oreo Cheesecake...hemmmmmm!
I seriously need a new camera!

Cheesecake ni request dari Hubby. Dah lama dah dia tanya boleh tak buat cheesecake, Cik Ngah janji akan cuba. Berbekalkan resepi yg Cik Ngah kumpul masa belajar di Liverpool dulu, and a few modifications maka terhasillah 'My Lemon Oreo Cheesecake'.  

The original recipe call for soft cheese and graham crackers and is called Clasic Cheesecake. Cik Ngah substitute with cream cheese block and oreo cookies. First time buat, kira oklah menjadi!! Resepi seperti berikut;

Ingredients;
100g butter, melted
250g crushed oreo cookies (with cream)

500g Cream cheese, room temperature
2 tbsp plain flour
100g caster sugar
3 eggs separated
100ml sour cream
1 tbsp grated lemon rind
3 tbsp lemon juice

Method:

1. Mix crushed oreo cookies with melted butter thoroughly and press into 9 inches springform tin and set aside.
2. For added deco, Cik Ngah line the cheese cake with oreo cookie pieces.
3. Beat egg whites until hard peak form.
4. Beat cream cheese with flour, caster sugar, egg yolks, lemon rind and juice, and sour cream until light and fluffy.
5. Mix well with egg whites and pour into the tin.
6. Bake for 40 minutes and then check, it should be set but slightly wobbly in the center. Leave in the tin to cool.
7. Refrigerate over night before serving.