Hot and Spicy Chicken

This is not the first time I cooked this dish.  However, this time instead of using dried chilies, I used  homemade chili paste.  Guess what?  My children like it and in fact it's better than using dried chilies.  Well, I am going to use chili paste whenever I cook this hot and spicy chicken again.  Besides, using homemade chili paste is also suitable for kids learning or can't take too spicy food.  This recipe is actually adapted from YumYum No. 55, page 15 with minor changes.  I added extra lemongrass as I love lemongrass and I used chili paste instead of dried chilies.

Ingredients :

- 1/2 chicken (cut into bite sized)

- 6 lemongrass (crushed)

- 2 tbsp homemade chili paste (click the link for the recipe)

- 1 big onion (cut)

- 1 tomato (cut)

- 6 cherry tomatoes (halved)

 - water 

Seasonings : (to taste)

- soy sauce

- salt

- sugar

Method :

1)  Heat up oil.  Saute onions, lemongrass and chili paste until fragrant.  Then, add tomatoes and chicken. Stir and mix well.

2)  Add seasonings and water.

3)  Cover and continue to cook for about 20 minutes or until chicken is soft and the gravy is reduced to half.  The gravy is great.  So, if you like gravy, add more water.

4)  Dish up and serve.

You can adjust the spiciness according to your taste.

I am linking this to Cook Your Books #1 organised by Kitchen Flavours.

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LATEST HIGHWAY CODE (This is ingenuity working)

I received this from a friend via e-mail and I know I must share this with my readers.  Do read on and have a good laugh.  ENJOY ...

No wonder many failed in their driving test!!!!!!!

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Easy Homemade Chili Paste

I always make sure I must have 1 or 2 tubs or bottles of  homemade chili paste in my fridge.  This is because I prefer homemade than those commercial chili boh.  It is so convenient if you have an ever ready homemade chili paste in your fridge.  You can serve it with noodles, as a dipping sauce, cooking, etc.  Moreover, it is so easy to prepare!

Ingredients :

- 300g dried chillies (soaked in hot water and seeded)

- 350g fresh red chillies (halved and seeded)
- 20 shallot (peeled)
- 20 cloves garlic (peeled )
- a pinch of salt
- 1 or2 tbsp cooking oil

Method: 

1. Put everything into a blender and blend until smooth.  If too dry, add 1 or 2 tbsp of water.

2.  Heat a wok and stir the paste over low heat for 2-3 minutes. Remove and set aside to cool.
3. Transfer the paste into small containers and store it in the fridge. 

4.  It stays good for about 1 to 2 months in the fridge.  You can also store it in a freezer too.

Isn't it easy?  Try it and you will not regret.  Adjust the measurement of the ingredients according to your taste.  Sometimes I add some lemongrass into it and at times I just estimate with whatever is available.

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