Chicken Tempra (Re-post)

I have posted this recipe earlier when I cooked this for the last year Mid-autumn festival reunion dinner.  Since everybody liked it very much, I am planning to cook this for this Chinese New Year when I am back home to my mum's house for the celebration.  Then, it crossed my mind that I can actually re-post this for Sonia's blog event on Chinese New Year Delights 2013.

For those who have participated in Yummy Little Cooks's event on Malaysian Food Fest (Melaka Month), I am sure they are very familiar with this simple and yummy nyonya dish.  However, those who haven't try it, do give it a try and you will not regret!  And you will thank Cindy for this very delicious dish!

Ingredients :

- 1 whole chicken (washed and cut into pieces and marinated with jintan manis)

- 1 big onions (washed and sliced)
- 1 bombay onion (washed and sliced)
- garlic (finely chopped)
- ginger (washed and crushed)
- 2 bird's eye chilies (cili padi - chopped)
- cooking oil

Seasonings : (to taste)
- Fennel powder (jintan manis) - I used it to marinate the chicken

- Caramel sauce
- Soy sauce
- Salt
- Brown sugar (I used 5 tablespoons)
- Water (mixed with brown sugar, add enough water to cover the chicken and you would not regret cos' the gravy is very yummy)
- 1/2 cup of lime juice

Method :

 

1) Heat oil in a wok or pan. Fry onions till fragrant. Then, add ginger, garlic and chili. Fry until aromatic.

2) Add in marinated chicken and stir fry for a while.

3) Add in seasonings and water except lime juice. Cover and let it simmer over medium low heat until the chicken is cooked and tender.

4) Lastly, add lime juice. Stir and mix well.

5) Dish out and serve.

I am submitting this post to Chinese New Year Delights 2013  hosted by Sonia aka Nasi Lemak Lover.

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Braised Chicken with Eggs (Kay Hong Minus the Pork Belly)

The first time when I saw Phong Hong's post on Kay Hong (Terengganu Braised Chicken) at Terengganu Food Fest 2012 , I told myself I must try this dish. Too bad, I only tried last week and unfortunately without the pork belly as I have forgotten that day happened to be 'No Pork' day at the wet market. So, I just made do with just the chicken. On the other hand, I think this dish is also suitable for those who don't take pork.

I adapted this recipe from Phong Hong and at the same time from Daphne Hwee Lan Chua with some slight modification.

Ingredients :

 

 

- 1 whole chicken (cut into bite sized pieces)
- 10 hardboiled eggs (shelled)
- 10 shallots (finely sliced)
- 5 cloves garlic (minced)
- 2tbs preserved bean paste (tau cheong) to taste

- dark soya sauce (to taste)
- Palm sugar (gula Melaka) to taste
- Salt (to taste)
- Oil
- Water (enough to cover the chicken. Add more if you like to have extra gravy)
Method :

1) Heat oil in a wok or pot and fry the shallots until half brown. Then add in minced garlic. Fry until aromatic
2) Then, add tau cheong. Keep stirring over low-medium fire until fragrant.

3) Add in gula Melaka. Keep stirring until all the gula melaka is melted and started to caramelize.

4) Add the chicken and dark soya sauce. Stir well.

5) Add water, salt and hard boiled eggs.
6) Cover and bring to a boil. Simmer until the chicken is cooked and tender.

 

I have no regrets to cook this dish even though it is without the pork belly as it is indeed very delicious. I believe with the pork belly, it will be even better. Will cook it again but this time it will be with the pork belly.

Cook extra so that you can keep it overnight as it tastes even better. Yummy yummy!!

Serve it with steamed rice.

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Chicken Tempra (Nyonya Dish)

This is the best dish and loved by all; adults and children during our Mid-autumn festival family gathering! The gravy is especially yummy yummy! I can just eat the rice with the gravy alone! Thanks Cindy for your recipe. I have modified the recipe according to our taste.

Ingredients :

- 1 whole chicken (washed and cut into pieces and marinated with jintan manis)

- 1 big onions (washed and sliced)
- 1 bombay onion (washed and sliced)
- garlic (finely chopped)
- ginger (washed and crushed)
- 2 bird's eye chilies (cili padi - chopped) I only used 1 chili as some of the children couldn't take too spicy
- cooking oil

Seasonings : (to taste)
- Fennel powder (jintan manis) - I used it to marinate the chicken

- Caramel sauce
- Soy sauce
- Salt
- Brown sugar (I used 5 tablespoons)
- Water (mixed with brown sugar, add enough water to cover the chicken and you would not regret cos' the gravy is very yummy)
- 1/2 cup of lime juice

Method :

1) Heat oil in a wok or pan. Fry onions till fragrant. Then, add ginger, garlic and chili. Fry until aromatic.

2) Add in marinated chicken and fry for a while.

3) Add in seasonings and water except lime juice. Cover and let it simmer over medium low heat until the chicken is cooked and tender.

4) Lastly, add lime juice. Stir and mix well.

5) Dish out and serve.

Sambal Petai Udang

Last week, we went back to Taiping and my 3rd sister-in-law (my hubby's sister) cooked this Sambal Petai Udang for us.  She knows that we love her Sambal Petai Udang.  San Jie, thank you!!!!  Love you <3

This is her special recipe :

Ingredients :

                          

                                 

- Petai
- Medium sized shrimps - washed and cleaned
- Ikan Bilis (anchovy) - washed
- Homemade sambal paste

Seasonings :
- 1tbsp tamarind paste + 3tbsp water, remove seeds = tamarind water
- Soy sauce to taste
- A pinch of salt

Cooking Oil

Method :

1) Deep fried ikan bilis till golden brown. Then, set aside.

2) Heat some oil in a wok. Add in homemade sambal paste. Stir fry till fragrant.

3) Add in prawns, petai and tamarind water. Mix well. Then, add in the remaining seasonings.

4) Add in fried ikan bilis and mix well.
5) Dish out and serve with nasi lemak or rice.