腌鸡肉的那些香料我没丢弃,放入油里一起炸, 炸好后就成香香脆脆的配料,捞饭一起吃一级棒! |
香兰椰浆饭+叁巴虾+马来香料炸鸡+玫瑰酸柑饮料 |
马来香料炸鸡
(Recipe adapted from Nasi Lemak Lover, with some adjustments)
鸡腿 660克(5个)
孜然粉 3/4茶匙
茴香粉 3/4茶匙
芫荽粉 3/4茶匙
辣椒粉 3/4茶匙
黄姜粉 1/2茶匙
咖喱粉 2 茶匙
盐 3/4茶匙
香料糊:
蒜头 4瓣
红葱头6粒
蓝姜 1/2寸
姜 1/2寸
香茅 4棵
水 3汤匙
做法:
1. 用香料及香料糊把鸡腿腌制数小时。
2. 在锅里以中低火烧热适量的油,把腌好的鸡肉一块块地放入油锅中,炸至金黄色(约10至15分钟)。趁热食用。
Ayam Goreng Berempah | Malay Spiced Fried Chicken
(Recipe adapted from Nasi Lemak Lover, with some adjustments)
Ingredients:
660 g drumsticks (5 drumsticks)
3/4 tsp cumin powder
3/4 tsp fennel powder
3/4 tsp coriander powder
3/4 tsp chili powder
1/2 tsp turmeric powder
2 tsp curry powder
3/4 tsp salt
Spice paste:
4 garlic cloves
6 shallots
1/2 inch galangal
1/2 inch ginger
4 lemongrass
3 tbsp water
Method:
1. Marinate chicken pieces with all ingredients for several hours.
2. Heat oil in a wok (sufficient to fry all chicken at one go) over medium to low heat, put marinated chicken into hot oil piece by piece, deep fry till golden brown (about 10-15mins). Serve hot.
This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.
Wow!!! I saw the chicken drumstick and thought, WOW. Then I saw the rest of the meal and went double WOW!!
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