Malay Spicy Chicken

Found this recipe from Asian Flavours by Connie Clarkson. She is originally from Singapore and her recipes are good.

Serves 4

500g chicken drumsticks and wings

Seasoning: mix together the following:

2 cloves garlic pounded

Thumb-size ginger – juiced

1 tbs lime/lemon juice

½ tsp sat

Spice paste: blend together the following:

6 small red chillies

8 shallots

6 cloves garlic

2 tomatoes

1 tbs sugar

Salt and pepper to taste

¼ cup lime/lemon juice (after the above paste has been sautéed in oil)

Method:

Wash chicken and drain. Rub chicken with salt and let it brine for about 1 -2 hours. Wash away salt and wipe dry the chicken. Then season chicken with garlic, ginger, lime juice and salt.

Saute spice paste in 2 tbs vegetable oil in medium low heat till fragrant and juice from tomatoes reduced. Mix in lime/lemon juice and let cool. When cooled, add spice paste to chicken and marinade for at least 30 minutes.

Preheat oven to 180C and cook chicken on a rack for 30-35 minutes or until tender and golden brown.

Serve hot with steam rice, spicy egg plant and blanched green vegetables (eg choy sum or spinach)

Lomaikai (steam glutinous rice with chicken)

This is my favourite breakfast in Malaysia when I was young. It comes steaming hot from the steamer with other dimsum delights such as BBQ pork buns etc. My father's favourite too.
Marinate chicken with ginger juice, sugar, salt, white pepper, sesame oil, oyster sauce, soya sauce and dark soya sauce for about 30 minutes.
Soak 12 mushrooms in hot water for 2 hours till soft. Alternatively simmer mushrooms for 15 minutes, then cut into half or bite size depending on the size of mushroom. Squeeze out water in mushrooms, marinate with sugar and corn flour.
With some oil in pan, fry Chinese sausages till crispy. Remove and let cool, then cut them into slices.
Cut BBQ pork (you can make your own "charsiew" or you can buy them from a chinese BBQ shop) into bite sizes.
Saute some ginger and garlic in 1 tbs oil and then add marinated chicken, mushrooms, BBQ pork, Chinese sausages. Add about 1 cup of water to get some juice. Simmr for about 5 minutes and then thicken with 2 tsp tapioca flour dissolved in water.
Use 1 kg glutinous rice which I soaked overnight. I sauté some diced ginger and garlic in 1 tbs vegetable oil and 1tsp sesame oil till fragrant, then add the drained glutinous rice and stir for about 2 minutes. Add 1 tbs soya sauce, 1 tbs thick soya sauce and 2 tbs salt and stir till the rice is slightly crunchy. Then transfer the rice into a roasting dish and steam the glutinous rice for 15 minutes with 2 cups of water added to the rice.
Use metal or porcelain rice bowl, brush the sides with oil to prevent the rice from sticking to the side of bowl after it is cooked, place some meat (chicken, mushrooms, sausage, egg, charsiew) at the bottom of bowl and then add rice on top. Press the rice down with the ladel. Steam for 20 mins.
1 kg glutinous rice can make 12 bowls, depending on the size of the bowl. Use about 2 chicken thighs, deboned and cut to bite size, 3 strips (about 3" length) of BBQ pork, 3 sausages, 12 shitake mushrooms.

Pan fried Hapuka

One of my favourites. Fresh Hapuka pan fried and drizzled with soya sauce and crispy garlic flakes.

Use paper towels to dry the moisture thoroughly before sifting cornflour on both sides. Then as it fries in the pan at medium high, grind some salt and pepper on top. This really gives it added flavour. Make sure it is well brown and crisp on both sides, especially the skin. Add more oil as you go along to ensure the part of the skin is immersed in oil. Takes about 4 minutes on each side. Prepare some brown garlic flakes.

To prepare the sauce:

2 tbs soya sauce

1tsp mirin

1tsp sake

1tsp Chinese wine

1tbs red wine

1tsp sugar

1tsp balsamic vinegar

1tsp Worchester sauce

½ tsp corn flour

Heat 1tsp of garlic oil in a saucepan and add the sauce. Simmer over low heat and then spoon onto pan fried fish. Add garlic flakes to garnish.  I will add some ginger juice next time.