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Posts Tagged ‘malay food’

ayam percik – pre-grill, originally uploaded by pearlyn83.

ayam percik – post-grill, originally uploaded by pearlyn83.

ayam percik, originally uploaded by pearlyn83.

Selamat Hari Raya Aidilfitri to all my Muslim friends! To those who do not know, Hari Raya Aidilfitri also known as Hari Raya Puasa literally means Fasting Day of Celebration. This is because during the month before Hari Raya – the Ramadan month, it is compulsory for Muslims to fast from dawn to dusk. Hence, at the end of the month, they celebrate by gathering with family members and friends to feast together.

I’ve mentioned in my previous post that during the Ramadan month, many food bazaars will pop up all over the place, selling delicious food. Last time, one of my favourite and a must every time I visited the bazaars was Ayam Percik – a Malaysian East Coast specialty. It’s a Malay style chicken which is marinated in a spicy coconut gravy and traditionally BBQ-ed over charcoal. Yum!

This is a long overdue post. During the Ramadan month, Krystal was tempting me for days with photos of Ramadan bazaars posted in various blogs, making my mouth water and craving getting stronger daily. I couldn’t control my craving any longer, hence decided to create my own Ayam Percik. Our friends (Duy and Jeeuk) invited us over to his place for dinner – but instead of them cooking, I was to cook there. Since Jeeuk missed nasi lemak a lot, I made sambal and served it with coconut rice.

    Ingredients:

    • Chicken Maryland
    • 2 Teaspoons Tamarind Pulp
    • Lemon Grass,(bruised)
    • 1 Cup Water
    • 1 Cup Thick Coconut Milk
    • 1 1/2 Tablespoons Sugar
    • Salt to Taste

    Marinade:

    • Salt
    • Sugar
    • Chili Powder
    • Turmeric Powder

    Spice Paste:

    • Candlenuts
    • Garlic
    • Dried Chillies, soaked in Hot Water
    • Red Chillies
    • Ginger
    • Shallots

    Method:

    • Mix the marinade, combine with the chicken and season overnight.
    • Chop the spice paste ingredients and blend finely.
    • Heat Oil in a frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes. Add water and cook for another 3 minutes. Add coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
    • Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked.
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    Roti Jala & Chicken Curry, originally uploaded by pearlyn83.

    Roti Jala is a net-like, lacy-like crepe served with curry commonly. It’s a dish served at many Malay stalls – especially common during Ramadan month at the Buka Puasa bazaars. For those who do not know, Ramadan month is the fasting months for the muslims. This was always one of my favourite time in the year as many food bazaars will pop up like mushrooms after rain. Different housing estates will have certain stretch of roads closed up for a food bazaar. It’s the food heaven for every food lover – whether it’s sweet or savoury, you’ll meet your every desire.

    Anyway, back to roti jala. To make the net-like crepe, there’s special cup to use. When I first made these,jalacup.jpg I didn’t have the special mould so I had to modify and invent my own cup by using a styrofoam cup. The effect was horrendous! 🙂 If the hole was too small, the batter will come out in trickles; if it was too big, it’ll flow like a river. After many failures, I finally succeeded. My life is a lot easier now. When I went back to Malaysia, I bought the mould so now I can finally make proper roti jala.

    Ingredients:

    • 2 cups plain flour
    • 2 eggs
    • 2 cups coconut milk
    • 1 cup water
    • A pinch of salt
    • A pinch of turmeric powder

    Method:

    • Sift flour, salt and turmeric powder into a large mixing bowl. Add in eggs, water and coconut milk. Stir to form a batter. Strain batter for any lumps.
    • Heat a frying pan with oil on medium-low heat.
    • Pour a ladleful of batter through the roti jala mould and in a circular motion, form the lacy, net-like crepe in the pan.
    • Cook until set then turn it out onto a plate. Fold the crepe into quarters to form triangular shapes or into rectangular shapes.
    • Stack on a plate and serve with curry.

    Note:

    • Do not add too much turmeric powder. About 1/2 tsp should be more than enough. The batter might not look yellow enough, but when u leave it a little longer, the colour will seep in.
    • There’s no need to cook the crepe on both sides. They should be cooked till just set as roti jalas are not supposed to be brown like roti canais.

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