Chicken in Taucu-Chilli Sauce

IMG-6366.JPG

Ingredients

  • 1 whole chicken (cut in 24 pcs)
  • 4 large onions (cut into quarters)
  • 4 garlic cloves
  • 1 inch ginger
  • 3 – 4 tbsp cooking oil
  • 2 tbsp Taucu (fermented soybean paste)
  • 3 tbsp chilli paste
  • Salt to taste
  • 10 curry leaves
  • Spring onion for garnishing (chopped finely)

Method 

  1. In a blender, add in the onions, garlic and ginger with a quarter cup of water and blend until smooth. Set aside.
  2. Heat up your pot over medium heat and add in the cooking oil.
  3. Pour in the blender items and allow that to cook until fragrant. This will take around 4-5 minutes. You also want to make sure that most of the excess water from the mixture has evaporated.
  4. Add in the curry leaves and stir for another minute.
  5. Mix in the chilli paste until fully incorporated. Allow this to cook for about 2 minutes.
  6. Add in the taucu and mix thoroughly. Allow this to cook for about 2 minutes as well.
  7. Add in the chicken and mix well. You want the sauce to be fully coated onto each piece of chicken.
  8. If your pot has a lid, close it and allow it to cook for about 7-10 minutes stirring occasionally.
  9. Take the lid off and allow this to cook for another 5-7 minutes or until the chicken is fully cooked.
  10. Add salt to taste and garnish with spring onions.

img-6349

Notes

  • You can use chicken parts such as breast, thighs or wings here if you like. You would need about 2 kg of this.
  • When cooking this dish, it’s best to use a pot with a large base so that the chicken can cook faster.
  • If you’ve never seen taucu before, its texture is sort of like a thick brownish paste. You can probably find this at the Asian supermarket or the Asian aisle at your local grocery store if you’re in the UK.
  • There are two types of this fermented soybean paste – the smooth kind and the one with soybean bits in them. I always opt for the smooth one.
  • Taucu is already salty so I don’t usually add salt at the end. But this is just my preference. Add more salt if you need to.
  • You can make your own chilli paste if you can’t find any in your local store. To do this, wash a handful of dried chillies (roughly chopped) thoroughly and add it into a pot of boiling water for about 5 minutes. Drain the water out and add the chillies into a blender or food processor with 2 –  4 tbsp of water. If you have remaining chilli paste, you can just transfer it into a container and store it in your freezer for later use. I usually make chilli paste in bulk!
  • Obviously, this is best eaten with rice!
Advertisements

Malaysian Fish Curry

IMG-6340.JPG

Mamak Style Fish Curry! 

Ingredients 

  • 1 kg Spanish Mackerel (about 4 – 5 fillets)

              Salmon or Indian Mackerel also works well here

  • 1 tbsp Halba campur (mixed spices)
  • 2 medium onions (sliced finely)
  • 3 cloves garlic (minced)
  • 1 inch ginger (minced)
  • 1 – 2 tbsp cooking oil
  • 6 – 7 curry leaves
  • 2 – 3 heaping tbsp Fish curry powder
  • 2 tbsp tamarind paste
  • 4 tomatoes (quartered)
  • 8 Okra (ladies fingers)
  • Salt to taste

Method

  1. Prepare the tamarind juice by adding the tamarind paste into a bowl with 1 – 2 cups of water and squeezing out the juice from the flesh of the tamarind. Remember: Do not consume the seeds! You may refer to my Ayam Masak Kicap recipe to recall how to prepare this.
  2. Heat up your pot over medium heat and add in the cooking oil.
  3. Sprinkle in the halba campur and toss it around for about 30 seconds. You may refer to my Easy Vegetable Curry to recall the spices needed to make this.
  4. Add in the onions, garlic and ginger and allow this to cook until translucent. This will take around 3 – 4 minutes.
  5. Add in the curry leaves and stir for about a minute.
  6. Add in the curry powder and sieve in the tamarind juice. Make sure none of the seeds get into the mixture.
  7. Stir this around until it comes to a simmer. Your heat should still be on medium here.
  8. Add in the tomatoes and allow this to cook for about 2 – 3 minutes. Our aim here is to release the tangy taste from the juice of tomatoes.
  9. Add in the salt and stir.
  10. Once you see that the skin of the tomatoes are peeling, gently add in the fish and okra into the mixture. You want the fish to be completely immersed in the gravy. Add in more water if needed.
  11. Allow this to cook for about 10 minutes or until the fish is thoroughly cooked through.

Notes

  • This is best served over hot rice (obviously!).
  • Sometimes I like dipping toasted bread into the gravy if I don’t feel like eating rice.
  • If you can’t find okra, you may substitute this with brinjal (aubergine).
  • I personally like my fish curry on the more sourish side but if you find this too sour, you may add a few tsp of sugar if you need to.
  • This is sort of my version of a Mamak style fish curry for days when I miss going to the Mamak stalls back home in Malaysia or when I’m too lazy to go to an actual Mamak when I am in Malaysia. (P.S. a Mamak is sort of like a hawker stall in Malaysia).

 

Speedy Soy Black Pepper Chicken Wings

IMG-6287

Ingredients 

  • 1 kg Chicken wings (4 – 5 pcs)
  • 1 large onion (sliced finely)
  • 2 garlic cloves (diced)
  • 1 inch ginger (diced)
  • 1/4 cups dark soy sauce (kicap manis)
  • 1 tbsp coarse black pepper
  • 1 tbsp cooking oil
  • 1 carrot (sliced into coins)
  • Salt to taste

Method 

  1. Heat up your pot over medium high heat and add in the cooking oil.
  2. Add in your onions, garlic and ginger to the pot and allow it to cook until translucent. This will take about 2 minutes.
  3. Add in the chicken and soy sauce along with 1 – 2 cups of water depending on how runny you like your dish to be. Allow this to cook for about 7 – 10 minutes stirring every 3 minutes or so.
  4. At this point, the contents in the pot would start to boil. Add in the carrots and mix well. Continue cooking for another 5 minutes.
  5. Sprinkle in the black pepper and salt and stir. Cook for another 2 – 3 minutes and serve.

IMG-6295


Notes

  • Besides chicken wings, you can use cubed chicken breast or thighs as well. I used chicken wings as its faster to cook and it’s quite cheap in the UK.
  • You can garnish this with some spring onion or coriander on top.
  • This is best served with rice.
  • When I make this dish, I usually make it a little runnier as I like to pour the gravy over my hot rice.
  • However, if you accidentally added too much water, you can thicken this with a couple tsp of cornstarch or allow the contents in the pot to simmer over medium to low heat in step 4.

Malaysian Fried Noodles (Bihun Goreng)

IMG-6232.jpg

Ingredients

  • 200 g rice vermicelli noodles
  • 2 medium onions (sliced finely)
  • 3 garlic cloves (diced finely)
  • 200 g bean sprouts (washed, drained)
  • 1 boneless chicken breast
  • 5 stalks chives (cut into 1 inch strips)
  • 2 tbsp cooking oil
  • 1 tbsp chilli paste
  • 2 – 3 tbsp dark soy sauce
  • Salt to taste
  • Handful coriander for garnishing (chopped finely)
  • Fried shallots for garnishing

Method 

  1. Cook the noodles based on package instructions. Drain and set aside.
  2. Cut the chicken into small cubes – preferably into 1/2 inch cubes.
  3. Heat your pan over medium heat and add in your cooking oil.
  4. Add in the onions and garlic and cook until translucent.
  5. Pour in the chilli paste and allow that to cook for about 2 minutes.
  6. Add in the chicken and mix well. Allow the chicken to cook fully. This will take around 7 – 10 minutes.
  7. Add in the noodles and stir until fully incorporated.
  8. Throw in the chives and drizzle the soy sauce into the pan. Make sure that everything is well combined.
  9. It’s best to keep stirring this mixture so that it doesn’t stick to the bottom of your pan. Cook this for another 4 – 5 minutes.
  10. Pour in the bean sprouts and mix well. Allow this to continue cooking for another 2 minutes and turn off the heat. We want to make sure that the bean sprouts are still crunchy.
  11. Add salt to taste and add in the coriander, and fried shallots on top.

IMG-6222


Notes

  • If you don’t have fresh chives, you can substitute this with 2 tsp of dried chives.
  • You can make your own chilli paste if you can’t find any in your local store. To do this, wash a handful of dried chillies (roughly chopped) thoroughly and add it into a pot of boiling water for about 5 minutes. Drain the water out and add the chillies into a blender or food processor with 2 –  4 tbsp of water. If you have remaining chilli paste, you can just transfer it into a container and store it in your freezer for later use. I usually make chilli paste in bulk!
  • Enjoy this with an omelette or hard boiled egg on the side.
  • To make it extra fancy, squeeze some lime on top and slice some chillies for that added kick.

 

Tomato & Spinach Stir-fry Noodles

IMG-5919.JPG

Ingredients 

  • 200 g noodles of choice (I used Rice Vermicelli)
  • 1 large onion (diced finely)
  • 4 – 6 handfuls baby spinach (washed)
  • 1 cup tomato chunks (in a can) or passata
  • 1 tbsp cooking oil
  • 2 tsp dried oregano/basil/thyme
  • Salt & pepper to taste

Optional Add-in Protein

  • 1 (120 g) can Tuna in water
  • 1 cup leftover shredded chicken

Method 

  1. Cook your noodles based on its package instructions and set aside.
  2. Heat up your pot over medium heat and add in the oil.
  3. Add in the onions and cook until translucent.
  4. Pour in the tomato chucks/passata into the pot and allow that to simmer for about 5 minutes.
  5. Add in your dried herb of choice and stir in the noodles until fully combined.
  6. If you are adding in protein, add it into your mixture and allow this to cook for another 5 minutes.
  7. Add in the spinach a handful at a time and stir well.
  8. It’s best not to overcook the spinach. Don’t allow it to fully wilt while stirring in your hot pot. I find the best way to ensure this that once all your spinach is in the pot, allow it to cook for about 1 – 2 minutes and switch off the heat.
  9. Add salt and pepper to taste.

Notes

  • This makes 3 servings.

Tuna Fried Rice

IMG-6015.JPG

Ingredients 

  • 1 (120g) can Tuna packed in Oil
  • 2 cups cooked rice (leftover rice is best)
  • 1 large onion (diced finely)
  • 1 cup frozen corn
  • 1 cup frozen green peas
  • 2 tbsp chilli sauce
  • 3 tbsp tomato sauce (ketchup)
  • 2 tbsp light soy sauce
  • salt & pepper to taste

Method 

  1. Heat up your frying pan over medium heat.
  2. Drain the oil from the can of tuna into your pan.
  3. Add in your onions and allow that to cook until translucent.
  4. Pour in the rice, corn and green peas and mix until fully combined. Allow this to cook for about 5 minutes.
  5. Stir in the tomato sauce, chilli sauce and soy sauce. Ensure everything is fully incorporated.
  6. Break the tuna chunks in the can so that it does not end up in clumps in the pan. I did this with the back of a fork.
  7. Add the tuna into the mixture and allow this to cook for another 5 – 7 minutes.
  8. Add salt and pepper to taste.

Notes 

  • If your fried rice happens to be a bit dry, add in some sesame oil or more tomato/chilli ketchup. I personally add in sesame oil if this does happen to me when I make this as it adds a bit more flavour.
  • This dish makes 3 servings.

IMG-6023.JPG

Chickpea Kurma

IMG-5597

Ingredients

  • 1 large red onion (diced)
  • 3 garlic cloves (diced)
  • 1 inch garlic (diced)
  • 1 400g can chickpeas (rinsed, drained)
  • 5 curry leaves
  • 2 tsp halba campur (mixed herbs)
  • 2 heaping tbsp meat kurma powder
  • 1 tbsp garam masala powder
  • 2 dried tamarind slices
  • 1 cup frozen green peas
  • Salt to taste
  • 1 tbsp cooking oil

Method

  1. Add in your cooking oil and heat your pot over medium heat.
  2. Sauté the onions, garlic and ginger for about 3 minutes.
  3. Mix in the halba campur and curry leaves.
  4. Add in the kurma powder and garam masala powder with 1 cup of water. Allow this to simmer for about 3 to 5 minutes. Mix well.
  5. Add in the chickpeas and frozen peas. Mix until well combined. Allow this to cook for about 10 minutes.
  6. Add in the tamarind slices and salt to taste. Continue cooking for another 2 minutes and enjoy!

Notes

  • I used the same brand of meat kurma powder  (Baba’s) as seen in my chicken kurma recipe.
  • This recipe makes 3 servings.
  • Best eaten over warm rice with a garnish of coriander.
  • Total cost: £ 2.50

IMG-5594