蘑菇酱鸡扒 Chicken Chop with Mushroom Sauce

蘑菇酱是我喜欢的酱汁之一，每次家里烤鸡的话大多数都会准备蘑菇酱来配搭。由于烤鸡会花比较长的时间，所以这次我就简单点，准备了煎鸡扒。昨日准备了煎鸡扒配蘑菇酱，再加上蒜香四季豆和马铃薯泥，一餐很丰富的晚餐。这蘑菇酱是以炒面糊加鸡高汤的方法煮成的，不过如果嫌麻烦的话可以看这里的做法，以罐头鸡味酱汁来代替，这样就不需要自己炒面糊。


上完这帖子爱心厨房就要放假了，和家人出去游玩几天，回来后我就会宣布部落格三周年庆抽奖活动的得主，之后整个五月我都不会再上帖子了，想好好休息一下，做一些自己想做的事情。

祝大家劳动节快乐！Happy Labour Day!

蘑菇酱鸡扒

材料：
去骨鸡全腿 4个
盐 3/4茶匙
干迷迭香 3/4茶匙
黑胡椒 1/2茶匙

土豆泥：
中等马铃薯 4粒（去皮，切成块状）
牛奶 1/4杯，或更多
牛油 2汤匙，或更多
盐和黑胡椒 适量

蒜香四季豆：
四季豆 200克（除去头尾）
蒜头 4瓣（剁碎）
盐和黑胡椒 适量

蘑菇酱：
牛油 3汤匙
面粉 4汤匙
褐蘑菇 150克（切片）
白蘑菇 150克（切片）
市售鸡高汤 2又1/2杯
新鲜百里香 2小枝
盐和黑胡椒 适量

做法：
1. 以盐、黑胡椒和干迷迭香将鸡腌制至少30分钟。以中高火烧热烤镬，将4汤匙油加入烤镬，然后放入鸡肉煎至两面呈金黄色，盛出保温。

2. 蘑菇酱：以中火烧热平底锅，加入牛油溶化。把蘑菇加入煮至软和呈褐色，及蘑菇渗出来的水已蒸发。加入面粉以小火拌炒，炒大约5分钟，不时搅拌一下。接着把鸡汤慢慢地加入，一边加入一边搅拌直到面粉糊完全溶化于鸡汤中。加入百里香，以盐和黑胡椒调味，转至小火煮至酱汁浓稠即可。

3. 马铃薯泥：煮滚一锅水，放入马铃薯及1茶匙的盐，煮至马铃薯软透变软即可。将马铃薯捞起，沥干水份，然后放回锅里，开着小火，让多余的水份挥发，熄火。用马铃薯压泥器把马铃薯压成泥，然后加入牛奶和牛油，以木匙搅拌成幼滑的泥状即可。加入少许盐和黑胡椒调味。

4. 蒜香四季豆：煮滚一锅水，加入1汤匙油和1茶匙糖，放入四季豆川烫2至3分钟，沥干备用。以中火烧热锅，加入1汤匙橄榄油烧热，放入蒜头爆香。加入四季豆，以大火炒2至3分钟，以盐和黑胡椒调味即可。

5. 上桌：将鸡扒盛入盘，淋上蘑菇酱，伴与配菜，乘热享用。




Chicken Chop with Mushroom Sauce

Ingredients:
4 deboned chicken whole legs
3/4 tsp salt
3/4 tsp dried rosemary
1/2 tsp black pepper

Mashed Potatoes:
4 medium potatoes, peeled and cut into chunks
1/4 cup milk, or more
2 tbsp butter, or more
Salt and black pepper to taste

Sautéed Green Beans with Garlic:
200 g green beans, trimmed and discarded the ends
4 cloves garlic
Salt and black pepper to taste

Mushroom Sauce:
3 tbsp butter
4 tbsp plain flour
150g brown button mushrooms, sliced
150 g white button mushrooms, sliced
2 and 1/2 cups store-bought chicken stock
2 sprig of fresh thyme
Salt and black pepper to taste

Method:
1.  Marinate the chicken with salt, black pepper and dried rosemary for at least 30 minutes. Heat a grill pan over medium high heat, add 4 tbsp of oil to the grill pan. Place the chicken in the pan and cook till golden brown on the both sides. Dish out and keep warm. 

2. Mushroom Sauce: Heat butter over medium heat in a pan. Add mushrooms and cook until the mushrooms are soft and browned, and the liquid from mushrooms has evaporated. Stir in the flour and cook for about 5 minutes, stirring occasionally. Slowly pour in the chicken stock and whisk until smooth. Add thyme and season with salt and black pepper. Turn to low heat and simmer until the mushroom sauce is thickened, stirring occasionally.

3. Mashed Potatoes: Bring a pot of water to boil. Put the potatoes and 1 tsp of salt into the pot, cook until the potatoes are tender. Drain the potatoes and place them back to the pot. Return the pot to the stove and cook over low heat to evaporate any excess moisture.
Mash potatoes with potato masher until no lumps remain. Add milk and butter potatoes, stir with a wooden spoon until smooth and creamy. Season with salt and black pepper

4. Sautéed Green Beans with Garlic: Bring a pot of water to the boil. Add 1 tbsp of oil and 1 tsp of sugar. Blanch the green beans for 2 to 3 minutes, drain and set aside.
Heat 1 tbsp of olive oil in a pan over medium heat, add garlic and saute till fragrant. Add the green beans and cook over high heat for 2 to 3 minutes. Season with salt and black pepper and the side dish is ready.

5. To Serve: Transfer the chicken chops to serving plates, pour the mushroom sauce over the chicken, and serve hot with the side dishes.


Servings: 4

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.

韩式调味炸鸡 양념통닭 Korean Seasoned Fried Chicken | Yangnyeom-tongdak

早前在城中的著名购物广场看见韩式炸鸡店，虽然每次经过那家店我都很想尝试，不过带着小宝贝的话就很难要吃炸鸡了，毕竟她的年纪太小了也不适合吃。几乎每个星期都会经过那家韩式炸鸡店，可是又不能进去，这种感觉真的是很折磨人，所以最后我打算自己做，无论如何都得尝试一下韩式炸鸡的味道。Maangchi的食谱我看中了很久，可是却不想油炸食物所以就迟迟未动手，这次决定豁了出去，也不管厨房会不会弄得油油了。韩式炸鸡分成好几种，我这次尝试的是调味炸鸡，裹在炸鸡外面的酱辣辣甜甜的，加上烤香的芝麻，口感吃起来更美味，绝对是下酒的最佳菜肴。


据说“炸鸡和啤酒”的热潮是由韩剧《来自星星的你》带起的，其实之前我也没看过这部剧，对这部剧比较有印像的原因是剧里女主角用的YSL52的唇膏风靡一时，就连Youtube也有不少模仿女主角彩妆的视频。其实那时我也跟了风，到处寻找这款唇膏，在本地找了好几个地方都没有，最后是老公出国公干时帮我买回来的。至于剧中的炸鸡和啤酒呢我就没有太留意，只是知道是因剧中女主角的一句台词：“下雪了，怎么能没有炸鸡和啤酒呢?”而掀起炸鸡配啤酒的热潮。也因这次准备韩式调味炸鸡，我特地去看这部剧，怎知看了后就开始着迷了，迷到有点不能自拔的感觉，准备好炸鸡后就一面吃炸鸡一面煲剧。

你想不想来份ChiMaek？

ChiMaek其实是Chicken（炸鸡）

和Maekju（啤酒）的合成词。

照片中的其实不是啤酒，而是Shandy。
上次吃水牛城辣鸡翅时就开了瓶啤酒，结果喝不完浪费了，
所以这次就换成Shandy。

开动了！

韩式调味炸鸡 양념통닭 

(食谱参考Maangchi，做一些更改)

材料：
鸡翅 800克（分成翅棒腿和鸡中翅）
盐 1/2茶匙
黑胡椒 1/2茶匙
马铃薯淀粉 1/4杯
普通面粉 2汤匙
粘米粉 2汤匙
苏打粉 1/2茶匙
鸡蛋 1/2粒，稍微搅拌
烤香芝麻 适量

酱汁：
食油 1/2汤匙
蒜头 2瓣（剁碎）
番茄酱 3汤匙
玉米糖漿 4汤匙
韩式辣椒酱 2汤匙（苦椒醬)
苹果醋 1/2汤匙

做法：
1. 将鸡翅、盐 、黑胡椒、马铃薯淀粉、普通面粉、粘米粉、苏打粉和鸡蛋混合，以手拌匀。

2. 在锅里放入适量的油烧热，大约烧热7至8分钟，放入一小块鸡肉试油温，如果油开始冒泡即可开始炸。以炸两次的方法来炸鸡翅，首先以大火炸约8分钟，然后取出沥掉油份，放置一旁数分钟，之后再将鸡翅放回油锅以大火炸多8分钟或至炸成金黄色及香脆。

3. 炸鸡翅的同时，可以先准备酱汁。在一个平底锅里烧热油，加入蒜头爆香，然后将其余的材料加入，以小火煮大约7分钟。

4.当鸡翅炸好后就将其放入锅内，搅拌均匀至让鸡翅沾上酱汁即可。 撒上烤香芝麻，乘热享用。


份量：2

Korean Seasoned Fried Chicken | Yangnyeom-tongdak

(Recipe adapated from Maangchi, with some adjustments)

Ingredients:
800 g chicken wings, cut into 2 pieces, the "flat" and the "drum"
1/2 tsp salt
1/2 tsp black pepper
1/4 cup potato starch
2 tbsp plain flour
2 tbsp rice flour
1/2 tsp baking soda
1/2 egg, lightly beaten
Toasted sesame seeds for garnish

Sauce:
1/2 tbsp cooking oil
2 cloves garlic, minced
3 tbsp tomato ketchp
4 tbsp corn syrup
2 tbsp Korean hot pepper paste (Gochujang)
1/2 tbsp apple cider vinegar


Methods:
1. Add salt, black pepper, potato starch, plain flour, rice flour, baking soda and egg to the chicken wings. Mix well by hand and completely coat the chicken.

2. Put enough cooking oil in a wok or frying pan and heat it up. After it’s heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it’s the right temperature to start frying. Fry them using the double-frying method. Fry the chicken wings for 8 minutes over high heat. Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes. Fry them again for another 8 minutes until all pieces look golden brown and are crunchy outside.

3. While the wings are frying, you can prepare the sauce. Heat oil in a pan and add minced garlic, saute till fragrant, Turn to low heat, add the remaining ingredients and simmer the mixture for 7 minutes.

4. When the wings are cooked, transfer the chickens wings to the pan and toss to coat. Sprinkle with some toasted sesame seeds and 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.

夏威夷鸡扒 Hawaiian Chicken Chop

之前去波德申游玩时在那里的酒店餐厅用餐，当时就点了夏威夷鸡扒，我还蛮喜欢那里的夏威夷鸡扒，淋酱的味道酸酸甜甜的，很开胃。回来后就有点想念那鸡扒的味道，所以就尝试在家自己煮。餐厅的版本是一块鸡扒配一些黄梨块、薯泥和炒蘑菇、洋葱和青椒，配菜方面我只做了炒蘑菇、洋葱和青椒，而薯泥我就嫌麻烦所以没准备。


食谱里的淋酱是我自己调的，所以味道未必和餐厅的一样。晚餐时帮老公的鸡扒淋上酱汁，结果老公说鸡扒原本就很够味了，不加酱汁也可以，我就笑他说如果没加酱汁就不算是夏威夷鸡扒了，只能是普通的煎鸡扒而已。这次的鸡扒煎的很成功，可能是用Grill Pan的关系，鸡皮表面有着美美的烧烤痕迹，而且吃起来非常脆。从黄梨圈、鸡扒到炒蘑菇和蔬菜都是用同一个Grill Pan，不需用到太多的锅具，清洗起来也比较轻松。

夏威夷鸡扒

材料：
去骨鸡全腿 3个
罐头黄梨圈 6片
盐 1/2茶匙
干迷迭香 1/2茶匙
黑胡椒 1/4茶匙

炒蘑菇、洋葱和青椒：
洋葱 1粒（切片）
青灯笼椒 1粒（去籽切丝)
白蘑菇 150克（切片）

淋酱：
黄梨汁 1杯
黄糖 1/4杯
番茄酱 1/4杯
Lea & Perrins喼汁 1汤匙
粟米粉 1汤匙（与2汤匙水混合均匀）

做法：
1. 以盐、黑胡椒和干迷迭香将鸡腌制至少30分钟。以大火烧热烤镬，把黄梨圈放入，烤至两面都有很美的烧烤痕迹，盛出备用。将3汤匙橄榄油加入烤镬，将火力调至中高火，放入鸡肉煎至两面呈金黄色，盛出保温。

2. 炒蘑菇、洋葱和青椒：在同一个烤镬放入洋葱，炒至软，然后加入蘑菇炒至软和呈褐色，之后加入青灯笼椒再炒多1-2分钟，加入盐和黑胡椒调味即可。

3. 淋酱：将所有淋酱（除了粟米粉）放入一个锅里，煮至滚，加入芡汁勾芡，煮至酱汁浓稠即可。

4. 将鸡扒和黄梨圈盛入碟中，加入淋酱，伴与配菜，乘热享用。



Hawaiian Chicken Chop

Ingredients:
3 deboned chicken whole legs
6 slices canned pineapple rings
1/2 tsp salt
1/2 tsp dried rosemary
1/4 tsp black pepper

Sautéed Mushroom with Onions and Green Pepper:
1 onion, sliced

1 green bell pepper, seeded and cut intro strips

150 g white button mushrooms, sliced

Gravy:
1 cup pineapple juice1/4 cup brown sugar

1/4 cup tomato ketchup
1 tbsp Lea & Perrins Worcestershire Sauce
1 tbsp corn starch, mixed with 2 tbsp of water

Method:
1.  Marinate the chicken with salt, black pepper and dried rosemary for at least 30 minutes. Heat a grill pan over high heat, place the pineapple rings on the grill pan and cook until they have a nice grill marks on both sides. Dish out and set aside. Add 3 tbsp of olive oil to the grill pan, lower the heat to medium high. Place the chicken in the pan and cook till golden brown on the both sides. Dish out and keep warm. 

2. Sautéed Mushroom with Onions and Green Pepper: In the same grill pan add onions and sauté until soft. Then add mushrooms and saute until tender and brown. Add green bell pepper and sauté for another 1-2 minutes. Season with salt and black pepper and the side dish is ready.

3. Gravy: Combine all gravy ingredients (except corn starch) in a saucepan, bring to a boil then stir in the cornstarch slurry and cook until the gravy is thicken.

4. Transfer the chicken chops and pineapple rings to serving plates, pour the gravy over the chicken, and serve hot with the side dish.

Servings: 3

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.

南乳炸鸡翅 Deep-Fried Chicken Wings with Red Fermented Bean Curd （空气炸锅版 / Air Fryer Version）

之前用Air Fryer炸水牛城辣鸡翅，对于那效果我很满意，所以我又用南乳腌制另一批鸡翅，照板煮碗用一样的方法来炸鸡翅。不过加了不少调味料来腌制，鸡肉很快就炸得上色，所以炸的时候就得很小心，不然一下子就会炸得很黑黑的。煮了个包菜煎蛋，加上南乳炸鸡翅和ABC汤，简易的两人晚餐就完成了。

南乳炸鸡翅

材料：
鸡翅 6个（切成两块）
面粉 1/3杯

腌料：
南乳 2块（压烂）
南乳汁 1汤匙
糖 1茶匙
麻油 1汤匙
绍兴酒 1汤匙
白胡椒粉 1/4茶匙
五香粉 1/4茶匙
蒜茸 1汤匙

做法：
1. 以腌料将鸡翅腌制至少4小时或放入冰箱至过夜。将鸡翅放入夹链塑料袋中，加入面粉，密封后上下翻动摇勻，让鸡翅均匀地沾上面粉。从塑料袋中取出的翅膀，抖去多余面粉，然后将鸡翅排在烤盘上，放入冰箱冷藏至少1小时。

2. 把空气炸锅预热至200°C。将鸡翅铺排在空气炸锅的烤盘或炸篮里，烤10分钟，然后把鸡翅翻过另一面，再炸10分钟或直到鸡翅炸成金黄色，盛出然后乘热享用。




Deep-Fried Chicken Wings with Red Fermented Bean Curd

Ingredients:
6 chicken wings, cut into 2 pieces
1/3 cup plain flour

Marinade:
2 pieces red fermented bean curd, mashed into paste
1 tbsp red fermented bean curd sauce
1 tsp sugar
1 tbsp sesame oil
1 tbsp Shao Xing wine
1/4 tsp white pepper powder
1/4 tsp five spice powder
1 tbsp minced garlic

Method:
1. Add all the marinade ingredients to the chicken wings and marinate for at least 4 hour or overnight in the fridge. Place the chicken wings into a resealable plastic bag, add flour and shake to mix. Remove the chicken wings from the bag, shake off the excess flour and place the chicken wings on a baking tray, refrigerate for at least 1 hour.

2. Preheat air fryer oven to 200°C. Transfer the chicken wings to the air fryer grill pan / basket. Fry the chicken wings for 10 minutes, then turn the chicken wings over, and fry for another 10 minutes  or until the wings are golden brown. Dish out and serve immediately.

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.

水牛城辣鸡翅 Buffalo Wings （空气炸锅版 / Air Fryer Version）

Buffalo wings是老公的最爱，每次到餐厅用餐如果有这道菜的话，老公必定会点的。很久以前曾试过自己做Buffalo wings，不过那时买不到卡宴辣椒酱，只用了普通的辣椒酱来代替，所以味道不是很像。早前从About Food那里看到正宗水牛城辣鸡翅的做法，令我大感兴趣，去了一趟超市买齐了所有材料就在家里动手做Buffalo wings。对于不熟悉Buffalo wings的朋友可以看看下面这一段简介，这样就可以对Buffalo wings更了解。


水牛城辣鸡翅Buffalo wings，是採用鸡翅的中下部（分flats和drums），不上面粉油炸，再上以辣椒為原料的酱汁及其他调味。虽然各家有各自的酱汁配方，原本的酱汁只有：辣椒酱、白醋、牛油盐和蒜头五种材料。如果辣汁已经混合上醋，就只需要再加溶化了的牛油。故名思义，此菜源于纽约州水牛城，而时至今日一切以此种酱汁调味的食品都可成为“buffalo”。点此菜时，辣度亦可按口味增减（例如挑战级「suicidal」、特辣「hot」、中辣「medium」或微辣「mild」）。正统的鸡翅，不论hot、medium或者mild都用一样的汁料。辣度靠增加辣椒或其他香料，反之则增加牛油份量。上菜时以芹菜和蓝奶酪酱（有些餐厅以农场沙拉酱Ranch dressing）伴食。（资料来源维基百科）

一般Buffalo Wings都是以蓝奶酪酱为蘸酱，一开始时我就打算用市售农场沙拉酱来代替，因为不想花太多时间准备一小碗的蘸酱，而且材料买了后也有可能用不完会浪费，不过在找农场沙拉酱时就刚好看到蓝奶酪酱，所以最后还是用了蓝奶酪酱。我做了两次Buffalo Wings，第一次完全跟回About Food的食谱，食谱的酱汁和在餐厅吃到的很相似，不过味道会比较酸点。我是用Air Fryer来炸，第一次的时间掌握得不是很好，裹上酱汁后发觉酱汁不是很粘附鸡翅上，而且没有了脆脆的口感。上网参考了其他的食谱，发现了好几个有用的贴士，所以在第二次做Buffalo Wings时我先将鸡翅腌制一下，之后就放入冰箱冷藏，结果炸出来的鸡翅比较脆。而酱汁方面我也做了一些调整，卡宴辣椒酱其实是带酸味的，所以我就省略了白醋，吃起来不会那么呛，而且加了一些蜂蜜让酱汁比较浓稠些，也比较容易粘附在鸡翅上。这个版本的Buffalo Wings我蛮喜欢的，也蛮满意，鸡翅吃起来外脆内软，而味道微酸带点辣，合我口味。

蓝奶酪酱 + 卡宴辣椒酱

水牛城辣鸡翅

材料：
鸡翅 5个（分成翅棒腿和鸡中翅）
面粉 1/4杯
西芹条和红萝卜棒 适量
蓝奶酪酱 适量

腌料：
盐 1/4茶匙
卡宴辣椒粉 1/4茶匙
蒜粉 1/4茶匙
黑胡椒 1/4茶匙

酱汁：
卡宴辣椒酱 4汤匙（Frank's Red Hot原味）
牛油 2汤匙
蜂蜜 2汤匙

做法：
1. 以腌料将鸡翅腌制至少1小时。将鸡翅放入夹链塑料袋中，加入面粉，密封后上下翻动摇勻，让鸡翅均匀地沾上面粉。从塑料袋中取出的翅膀，抖去多余面粉，然后将鸡翅排在烤盘上，放入冰箱冷藏至少1小时。
2. 把空气炸锅预热至200°C。将鸡翅铺排在空气炸锅的烤盘或炸篮里，烤15分钟，然后把鸡翅翻过另一面，再炸10分钟或直到鸡翅炸成金黄色。
3. 炸鸡翅的同时，可以先准备酱汁，将所有酱汁材料放入一个小锅里，以小火煮至牛油融化。当鸡翅炸好后就将其放入一个大碗内，淋上酱汁，搅拌均匀至让鸡翅沾上酱汁即可。
4.将水牛城辣鸡翅放入一个大碗里，伴以芹菜和红萝卜棒一起食用，并以蓝奶酪酱为蘸酱。

Buffalo wings

Ingredients:
5 chicken wings, cut into 2 pieces, the "flat" and the "drum"
1/4 cup plain flour
Some celery and carrot sticks
Some blue cheese dressing

Marinade:
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp black pepper

Sauce:
4 tbsp cayenne pepper sauce (Frank's Red Hot Original)
2 tbsp butter
2 tbsp honey

Method:
1. Add all the marinade ingredients to the chicken wings and marinate for at least 1 hour. Place the chicken wings into a resealable plastic bag, add flour and shake to mix. Remove the chicken wings from the bag, shake off the excess flour and place the chicken wings on a baking tray, refrigerate for at least 1 hour.

2. Preheat air fryer to 200°C. Transfer the chicken wings to the air fryer grill pan / basket. Fry the chicken wings for 15 minutes, then turn the chicken wings over, and fry for another 10 minutes or until the wings are golden brown.

3. While the wings are frying, combine all sauce ingredients in a small saucepan, simmer over low heat until the butter is melted. When the wings are cooked, transfer to a mixing bowl, pour the sauce over and toss to coat.

4.  Transfer the buffalo wings to a large bowl, serve with celery and carrot sticks on the side, and with blue cheese dressing for dipping.

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.

干咖哩鸡面 Dry Chicken Curry Noodles

我喜欢吃咖哩面，无论是汤的或是干捞都喜欢，一月时就一次过准备了咖哩叻沙和干咖哩鸡面。由于时间关系当时只来得及上咖哩叻沙的帖子，而干咖哩鸡面的贴子却没来得及准备好，也因此错失了参与一月的小拇指活动。趁这个小拇指的主题是鸡肉，我就赶紧把贴子写好上菜，不然再拖下去可能又会拖多几个月了。


有时懒惰时我都喜欢准备面食当晚餐，一来不必准备这么多样菜，二来又可以确保家人用餐时食物还是热腾腾的。这干咖哩鸡面其实满容易准备的，只需煮好一锅的干咖哩鸡，烫个面和长豆，再加入市售的的炸腐竹就可以食用了。

干咖哩鸡面 

材料：
云吞面 4-5团（每团约86克）
长豆 200克（洗净，切2寸长段，川烫至熟）
青葱 1棵（切花）
红辣椒 1条（切圈）
炸腐竹 适量

捞面酱料：（1人份）
老抽 1茶匙
蚝油 1/2茶匙
酱油 1/2茶匙
麻油 1茶匙
胡椒粉 少许

咖哩鸡：
鸡全腿 3个（斩件）
中型马铃薯 3个（削皮切块，然后炸至八分熟）
新鲜椰浆 1粒椰子的份量（大约1杯）
清水 1 1/2杯
盐 适量

咖哩糊：
Baba's 牌鸡肉咖哩粉 6汤匙
Baba's 牌古玛粉 3汤匙
辣椒粉 1汤匙
（加入一杯的水搅拌成糊）

香料：
红葱头 10粒（切碎）
蒜头 3瓣（切碎）
肉桂 2支
八角 2个
香茅 3支（去白色部份而已）
咖哩叶 4支（只取叶子）

做法：
1. 咖哩鸡：
加入2汤匙的油在锅里，以中火烧热，加入香料炒至香。然后再加入咖哩糊，炒至油浮面.加入鸡肉块和马铃薯，拌炒大约5分钟。之后加入清水，以大火煮滚，然后再转至中小火，加盖焖煮15分钟直到鸡肉熟透和马铃薯变软。加入适量的盐调味，最后加入椰浆，继续焖煮10分钟即可。

2. 准备干捞面:
先煮滚一锅水，然后预备一个碗里，加入捞面酱料，把云吞面弄散，投入滚水里，以筷子拨散，煮大约60秒。面煮好后用筛捞起，立即用自来水冲洗数秒，然后再浸入滚水中烫一烫，捞起沥干水份。把煮好的面倒入已加入酱料的碗里，捞至均匀。


3. 上桌
将捞好的面放入一个碟子里，勺入咖哩鸡，放入炸腐竹和川烫过的长豆，撒上青葱和红辣椒，即可享用。

份量：4-5人份

Dry Chicken Curry Noodles

Ingredients:
4-5 fresh wonton noodles (about 86g each)
200g long bean, washed and cut into 2" length and blanched
1 stalk spring onion, chopped
1 red chili, chopped
Some deep-fried beancurd sheet

Noodle sauce: (per serving)
1 tsp dark soy sauce
1/2 tsp oyster sauce
1/2 tsp soy sauce
1 tsp sesame oil
A dash of white pepper

Chicken curry:
3 chicken whole legs, cut into pieces
3 medium potatoes, peeled and cut into chunks, deep fried till almost cooked
Fresh coconut milk from a coconut, about 1 cup
1 1/2 cups water
Salt to taste

Curry paste:
6 tbsp Baba's chicken curry powder
3 tbsp Baba's kurma powder
1 tbsp chili powder
(made into a paste with 1 cup of water)

Spices:
10 shallots, finely chopped
3 cloves garlic, finely chopped
2 cinnamon sticks
2 star anise
3 stalks lemongrass, white part only
4 sprigs curry leaves, use only the leaves

Methods:
1. Chicken Curry:
Heat 2 tbsp oil in a wok over medium heat. Add spices and saute till fragrant. Then add the curry paste and continue to fry till oil separate. Add chicken and potatoes, stir fry for about 5 minutes. Add water and bring to a boil then cover with lid and continue to cook for 15 minutes over medium low heat until the chicken meats are cooked and the potatoes are tender. Season with salt. Add coconut milk, cook for another 10 minutes.

2. To prepare dry toss noodle:
Bring a large pot of water to the boil. Prepare the noodle sauce in a bowl. Loosen 1 portion of noodle, then put the noodle into the boiling water, stir with a pair of chopstick, cook for about 60 seconds. When the noodle is cooked, drain the noodle using a sieve, and immediately rinse it with running tap water for few seconds. Then quickly dip the noodles in the boiling water again for few seconds and drain. Place the cooked noodles into the bowl with prepared sauce and toss well.

3. To serve:
Transfer the noodles to a serving plate. Pour the chicken curry over and garnish with some deep-fried beancurd sheet, blanched long beans, spring onions and red chillies. Serve immediately.


Serving: 4-5

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.

香辣红番茄鸡 & 番茄饭 Ayam Masak Merah & Nasi Tomato | Malay Red Cooked Chicken & Tomato Rice

除了香料炸鸡，另一个我比较喜欢的马来式鸡肉料理就是香辣红番茄鸡。一直以为香辣红番茄鸡会很难煮，不过看了食谱后发觉一点也不难。吃香辣红番茄鸡当然少不了番茄饭，所以我就准备了这两样来当晚餐。这香辣红番茄鸡的酱汁很下饭，微酸带辣，而且加入了椰浆，让酱汁吃起来的口感更浓郁。一瓶番茄酱在这一餐里一次过就搞定了，还好我有预先买多一瓶来备用，不然煮到一半不够番茄酱真的不知如何是好。这次也是来个马来式的晚餐，除了香辣红番茄鸡和番茄饭，我还准备了仙草玫瑰奶饮料(Air Bandung Cincau)。

香辣红番茄鸡

(食谱参考Table for 2 or more，做了一些更改)

材料：
鸡全腿 4个，约1公斤（每个切成两块）
盐 1茶匙
黄姜粉 1茶匙
胡椒粉 少许

香料(A)：
红葱头 4个
蒜头 3瓣
姜 1/2寸
红辣椒 2条

香料(B)：
桂皮 2寸
丁香 4个
小豆蔻4个
洋葱 1粒（切片）

番茄酱 1杯
純番茄汁 1/4杯
辣椒酱 1/4杯
椰浆 200毫升
水 1/2杯
盐 1/2茶匙或适量
白糖 1 1/2汤匙
冷冻青豆 1杯

做法：
1. 用盐、黄姜粉和胡椒粉把鸡腿腌制至少30分钟。
2. 把香料(A)磨成糊。烧热油锅，把鸡腿表面煎成金黄色（不用熟），取出备用。
3. 把多余的油倒出来，只留2至3汤匙的油在锅里。
4. 以中火炒香香料糊，然后加入香料(B)和洋葱片，炒至洋葱片变成透明状。
5. 把其他材料（除了青豆）加入，再把鸡腿放入，煮至酱汁稍微收干即可。
6. 加入青豆，稍微煮一下子就可熄火。盛碟即可享用。

Ayam Masak Merah | Malay Red Cooked Chicken

(Recipe adapted from Table for 2 or more, with some adjustments)

Ingredients
1 kg chicken parts (4 chicken whole legs)
1 tsp salt
1 tsp turmeric powder
Dash of pepper

4 shallots
3 cloves of garlic
1/2 inch ginger
2 red chilli

2 inches cinnamon
4 cloves
4 cardamoms
1 red onion sliced

1 cup tomato ketchup
1/4 cup tomato puree
1/4 cup chilli sauce
200 ml coconut milk
1/2 cup water
1/2 tsp salt, or to taste
1 1/2 tbsp sugar
1 cup frozen green peas

Method:
1. Marinate chicken with salt, turmeric and pepper for at least 30 minutes.
2. Mill shallots, ginger, garlic and chilli. Heat wok and put in ½ cup of oil. Pan fry chicken pieces until the skin turns golden. Dish up. It’s ok if the chicken is not cooked thoroughly and still oozes some blood.
3. Pour away some of the oil, leaving behind about 2-3 Tbsp of oil.
4. Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and continue to sauté until the onions looks translucent and wilts.
5. Put in the rest of the ingredients, except peas. Return chicken into the wok to cook until the gravy reduces to preferred amount.
6. Put in green peas and let it cook for a while. Dish up and serve.




番茄饭

(食谱参考my little favourite DIY，做少许更改)

材料：
印度香米 2杯，洗净沥干
菜油 1汤匙
食油 1汤匙
番茄 1粒（切丁）
洋葱 1/2粒（切片）
红葱头 2粒（切碎）
姜 1块，拇指般大小（稍微拍烂）
純番茄汁 2汤匙
番茄酱 2汤匙
清水 2 1/2杯

香料：
桂皮 2寸
八角 1个
丁香 2个
小豆蔻 3个

调味料：
胡椒粉 1/4茶匙
盐 1/2茶匙
糖 1/4茶匙

做法：
1. 在一个锅里烧热食油和菜油，加入香料、红葱头、洋葱、番茄和姜爆香。
2. 拌入米和调味料。
3. 倒入番茄酱和純番茄汁，搅拌至均匀。
4. 将所有混合物倒入饭锅里，加入清水开始煮饭。当饭煮好后用饭匙拌一拌，趁热伴与香辣红番茄鸡一起食用。




Nasi Tomato | Tomato Rice

(Recipe adapted from my little favourite DIY, with some adjustments)

Ingredients:
2 cups Basmati rice, washed and drained
1 tbsp margarine
1 tbsp oil
1 tomato, diced
1/2 onion, sliced
2 shallots, chopped
1 thumb sized piece of ginger, smashed
2 tbsp tomato puree
2 tbsp tomato sauce
2 1/2 cups water

Spices:
2 inches cinnamon stick
1 star anise
2 cloves
3 cardamons

Seasoning:
1/4 tsp pepper
1/2 tsp salt
1/4 tsp sugar

Method:
1. Heat up a pan with oil and margarine. Add spices, shallots, onion, tomatoes and ginger. Saute untill fragrant.
2. Stir in rice to mix and add seasoning.
3. Pour in combined tomato mixture. Stir well to mix.
4. Transfer all the mixture into a rice cooker pot, add the water to cook the rice. When the rice is cooked, fluff the rice with a paddle and serve hot with Malay Red Cooked Chicken.

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.