Thursday, May 07, 2009
Perhaps because of the swine flu, we have been eating alot of chicken lately. We didn't get paranoid because I have complete trust in AVA. It is just that I found the RIGHT stall to buy chicken. At least a decent size at a decent price. I am so sick of people cheating me so since now I know the seller is honest and reliable, he will be my regular chicken supplier. My kids actually prefers white meat than red. Besides minced beef, they are not keen on the rest. I conclude it as being lazy to chew especially my son. Perhaps I have I have to be blamed as I used to double minced red meat for his meals. Anyway, we are having chicken again. This time round, I tried out a nonya dish called Ayam Sioh. I would love to take a spicy recipe as hubby love spicy food but I have to refrain from eating anything with chillies under the doctor's instruction. Spicy food is supposed to trigger my itch, thus I am now monitoring whether this fact is true. The picture from the book looks so delicious and hope mine is to you too. Recipe adapted from Nyonya Specialities What you need: 1.6kg chicken, cut into parts 220g tamarind pulp (mixed with 350ml water, squeezed and strained) Seasoning 3 tbsp ground coriander 10 tbsp sugar 1 tbsp salt 2 tbsp dark soy sauce 1 rounded tsp pepper 170g shallots, finely pounded Method Wash chicken and drain. Combine seasoning ingredients and tamarind water. Add chicken pieces. Leave marinated chicken overnight or at least 10 hours, chilled. transfer chicken with marinade onto a pot and cook for 20 mins over moderate heat. Reduce heat to low and cook for another 20 - 30 min or until chicken is tender. Set aside to cool. Heat some cooking oil and pan fry the chicken pieces. Serve with rice.