If you are in the mood for some exotic and rich flavors from South East Asia, do try my Chicken Rendang Recipe.
Rendang is a reduced, thickened meat stew, cooked in coconut milk and spices. Popular in Malaysia, Indonesia and Singapore, you can find unique versions in the different territories.
The distinctness in flavors of each region is attributed to the unique rempah (spice paste) that is used. The different ingredients that go into the rempah, create varied flavors for this dish with a long history.
One thing is common. The use of the freshest ingredients, which include fresh turmeric root, ginger, and galangal. Lemongrass, garlic, shallots, kaffir lime leaves and fresh along with dried chilies are used. Spice powders are absent or seldom used in this dish. Coconut milk and/or roasted coconut paste (kerisik) is also used.
The trademark thick and fiber-rich gravy coats the meat pieces, which are slow-cooked until very tender. A wide wok or skillet is preferred to a deep pot or cooker. Constant stirring is required for a process that can be time-consuming.
A skillful hand is required to make a good rendang. You need to roast the coconut precisely, in order to create a good kerisik. And constant checking and stirring over low heat to ensure the gravy nor the meat is sticking to the pan. Even the slightest scorching os this spice paste can ruin the flavor. You also need some practice, to keep the thick coconut milk from curdling. Maintenance of low heat is of utmost importance.
As the gravy dries up and thickens and braises the meat in the process, the brilliantly tender meat is richly flavored with the rempah ingredients. Absolutely delicious, with steamed rice or Nasi Kunyit (Turmeric Rice), Ketupat (Steamed Pressed rice) or as an addition to Nasi Padang (Miniature banquet consisting of rice with many optional side dishes).
Rendang is believed to have originated in West Sumatra, Indonesia. It can be cooked with Buffalo meat, Beef or Chicken.
Chicken Karahi – Dhaba Style. What’s not to love about Super Quick Punjabi Khaana?
A Punjabi dhaba is a roadside eatery in parts of India and Pakistan that served Punjabi food. Usually found on highways and at truck stops on the linkways between cities, towns, and villages.
They were in fact first opened to feed the truckers on their long-distance trips. The truckers were mostly Punjabi and hence was born this form of Punjabi authentic-fast food, offering wholesome home-style meals quickly at any hour of the day.
No longer a pit stop for the truckies, Punjabi Dhabas’s are now frequented and enjoyed by one and all, making this apart of the Punjabi social as well as food culture!
This Wok-tossed chicken can be prepared super fast and comes in handy when you are pressed for time. Serve with chapatis, flatbreads… Check out the quick video!
Chicken Changezi is an extremely popular dish in Delhi, that has been served for generations. It has a notoriously suspicious looking crimson color, due to the cooking down of the tomato gravy in ghee. The name ‘Changezi’ is due to the fact the the dish originated during the times of the fearsome Mongolian warrior and conquerer, Genghis(Changez)Khan. It was however, not made for him as been widely misconstrued.
In actuality, Genghis Khan never invaded Delhi. He in fact only went as far as the Indus and then turned back. The dish however must have been a hit, since it has prospered for so long, but in all likeliness the warrior himself would not have fancied the dish, with its typical Indian spices and richness, quite foreign to the Mongolian seasonal diet consisting mostly of meat and dairy, influenced by both China and Russia.
Chicken Changezi is rich, creamy, and quite delicious, served with flatbreads like Naan or Tandoori Roti. It is not so spicy, due to the addition of Kaju (Cashew) paste, milk and cream. Here is the recipe for this tangy, creamy and rich Restaurant style dish. Check out the Video below to see how to make it!!!
Kori Gassi | Mangalorean Chicken Curry is a speciality of the Bunt community in Mangalore, India. Translated, ‘Kori’ means ‘Chicken’ and Gassi is ‘Curry’. The use a dried red chillies and coconut is vital in the authentic taste of this unique and tasty curry. Often served with Rice Balls (Pundi), or a local Rice Roti , known as Kori Rotti. It also goes really well with thin rice Crêpes (Neer Dosa) . At my place we have it with Kaima Pathiri / Nura Pathiri. The combination is absolutely splendid!
Mee Goreng Ayam | Malaysian Fried Noodles with Chicken.
Simple and Tasty street food or hawkers food that can be made in your kitchen TODAY! Very basic ingredients in an Asian kitchen. Translated, ‘Mee’ is noodles and ‘Goreng’ means fry. The stir fried noodles with chicken is extremely quick and easy to make as you can see when you watch my video.
Mee Goreng is popular in Malaysia, Indonesia and Singapore. I love how Malaysian cooking balances sweet, spice and sour in so many dishes, so perfectly. I started to learn Malaysian Cooking when I first moved to Singapore over fifteen years ago. I had a few good Singaporean and Malaysian neighbours back then who introduced me to so many things. We would shop, market and cook together. It was so much fun. I have lost contact with them over the years and often hope they will find me through my blog someday. I wonder if they are still cooking the Middle eastern and Indian dishes that I taught them as I am still whipping up a lot of what I learned from them.
Chicken Lasagne – Care to Indulge?
Lasagne or Lasagna? The famous Italian dish of meat sauce and layered sheets of pasta, is loved by people all over the word. However, did you know, that you may be referring to it wrongly? My friends in the Middle East , India , and even in South East Asia, we often refer to the dish as ‘ Lasagna ‘.
However, this is actually incorrect because , Lasagna is the singular form and refers to a sheet of the pasta. ‘ Lasagne ‘ refers to the dish which uses multiple sheets of pasta. Truth is though, that the word Lasagna is used much more, but as a devoted foodie, it is my duty to let my readers know of the difference.
Chicken Lasagne is popular with those who do not eat beef, which is more commonly used. I received many requests to post a chicken-pasta dish. So here is my version of Chicken Lasagne, and I assure you it is extremely delicious and everyone will be impressed if you make it for them. Quite indulgent, with butter, cream and cheese. Not the every day meal, that’s for sure. Creamy, warm and simply Yummy. Yay! Let’s go. Check out the video below.
Masala Chicken Roast. Get Ready to be Yummified, once again!
It is common for chicken, seafood or lamb dishes that are stir-fried to be termed as ‘ROASTS’ in India. These roasts, consist of smaller sized pieces of protein, covered in a dry – semi dry gravy. Try this simple, lip smacking preparation of chicken in a tomato based – spice masala.
This Masala Chicken Roast, will steal the show! Great, served with rice and other sides. It is also a good side along with Roti’s or other flatbreads.
Hainanese Chicken Rice – This Traditional Chinese preparation of Chicken with Rice is considered one of the national dishes of Singapore.
Here, the chicken and the rice share the spotlight. The chicken is prepared in accordance with traditional Hainanese methods, by poaching the entire chicken at sub-boiling temperatures. Ginger, garlic, spring onion and in some cases, pandan leaves are used to flavor the chicken and rice. The resulting rice is oily, flavorful, fragrant and sometimes known as “oily rice”.
In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to high-end restaurants. it is also one of the few local dishes served onboard Singapore Airlines.
The dish is served with a few common accompaniments. The chilli-ginger sauce, dark soya sauce, light soy sauce with a dash of sesame oil, fresh cucumber slices, braised dark soy hard boiled egg and sautéed baby bok choy.
The choice of white (steamed) or roasted chicken is commonly available at almost all eateries. The variants are honey roasted chicken and crispy chicken with lemon sauce.
Here, we take a look at the original white poached chicken, the chicken is silky smooth and oh so tender. Quite unique. If you love Asian food, you must try this one. Scroll down for video.
Singapore, being such a cultural melting pot, has a lot to offer in the food scene! There are so many local delights as well as cuisine-fusion varieties available. The Chinese, Malay and Indian as well as the Peranakan food stalls are a plenty. I feel lucky to call this place home. A foodie’s dream land, really.
Today I am sharing, the recipe for a trendy style Biryani Rice that is showing up in many of the Indian Stalls here. Butter Chicken Biryani.. It combines the method of cooking the ‘Nasi Minyak’, or Malaysian Ghee Rice and a diversified and simplified version of the Indian Butter Chicken. Unlike traditional Indian Biryani dishes, here the rice and chicken is cooked separately and simply served together. The aroma itself is is quite drool worthy. You are going to love how easy and quick this is to make!!! Let me know in the comments section if you try it. ( Scroll down for the video).
Hot Garlic Chicken | Indo Chinese Chicken In Hot Garlic Sauce
Hot Garlic Chicken for any day of the week! I do believe with all my heart that Indo-Chinese cuisine is one of the best fusion cuisines ever created!!! My family loves – good Indo Chinese any day of the week! You all have your favorites, When it comes to fried rice or noodles, we all have a particular side dish that we always order along with that, now don’t we? This one is totally like the ones they serve at your favorite restaurant. Try this Hot Garlic Chicken and let me know. It’s hot but not numbingly so. My 9 year old loves it! The chicken is batter fried and then cooked along with this sauce that mostly tastes of garlic, chilli paste and tomato sauce..spicy, sour, ever so slightly sweet all in perfect balance.