Wishing my readers and everyone around the world a Happy Eid Al-Adha and Selamat Hari Raya Aidil Adha! Taqqaballahu minna wa minkum. May Allah accept from us and you.
- Nov
- 06
- 2011
happy eid al-adha | selamat hari raya aidil adha
- Nov
- 05
- 2011
ayam lemak cili padi | spicy chilli chicken in coconut turmeric gravy
Ever since pregnancy, my tolerance for spicy food has really hit the roof! I need to have my daily dose of spice so I tend to add sambal or chilli in a lot of the food I eat. One of many Malaysian spicy dishes I absolutely love is ayam lemak cili padi or in english, spicy chicken in coconut and turmeric. The smell and flavour really compliments one another and is quite addictive. I learnt this recipe from my step mum, who by the way, is a fantastic cook mashallah. She said the key to make an excellent ayam lemak cili padi is to make sure you fry the chicken first then the rest of the ingredients follow…
AYAM LEMAK CILI PADI/SPICY CHILLI CHICKEN IN COCONUT TURMERIC GRAVY
Adapted from my step mumServes: 4
Prep time: 15 mins
Cook time: 1 hourIngredients
1 kg chicken thigh, cut into curry pieces (with bones)
2 tsp turmeric powder (to marinate chicken)
1 tsp ginger paste (to marinate chicken)
1 tsp garlic paste (to marinate chicken)
1 tsp salt (to marinate chicken)
1 cup veg oil (for deep frying chicken)
3 kaffir lime leaves
1/2 tin coconut milk (200ml)
1 tsp of shrimp paste (belacan)
2 medium potatoes, quartered
2 cups chicken stock
1 tsp saltTo blend until a fine paste:
2 tbsp dried small prawns
5 candlenuts
1 red onion
4 cloves garlic
2 tsp turmeric powder or 3cm fresh turmeric
3cm ginger
3-5 cili padi (birds eye chilli -warning: they are very spicy)
Method
1. Marinate chicken pieces with ginger, garlic, turmeric and salt for at least 30 minutes.
2. Heat up 1 cup veg oil and fry the marinated chicken. Only fry till it is 3/4 cook and leave aside to cool.
3. Remove half of the oil and fry the blended ingredients till aromatic. This should take about 5-7 minutes.
4. Add the kaffir lime leaves, turmeric powder and cook for a few minutes until the oil separates.
5. Add the fried chicken, potatoes and chicken stock and bring to a boil.
6. Simmer on a low heat and add the coconut milk, stirring occasionally for 30 minutes.
7. Season well with salt and serve with rice.
- Nov
- 04
- 2011
in my deen
Narrated Abu Huraira:
The Prophet SAW said, “When it is a Friday, the angels stand at the gate of the mosque and keep on writing the names of people coming to the mosque in succession according to their arrivals. The example of the one who enters the mosque in the earliest hour is that of one offering a camel (in sacrifice). The one coming next is like one offering a cow and then a ram and then a chicken and then an egg respectively. When the Imam comes out (for Jumua prayer) they (i.e. angels) fold their papers and listen to the Khutba.”
Hadith Bukhari 2:51
- Nov
- 03
- 2011
flame grilled eggplant
This is my husbands favourite when he wakes up on a lazy Sunday. Flame grilled eggplant/aubergine sort of like a dip. But then an eggplant dip is called baba ghanoush which is made with tahini and other seasonings. This one here, is basically just an eggplant with oil and salt. Easy to make but very smelly when cooked on a flame. Not to mention the burnt skin goes everywhere. But it taste so good!
Just pop it on the stove like this. Turn it around after a few minutes. It needs to shrink in size and start peeling before you remove it.
Then start peeling the skin off. Beware, its very hot!
Use a fork to give it a good mash and season well with olive oil and salt. I added a couple of garnishes for some extra colour – for photos sake, but its not necessary. Serve with Lebanese bread and you have yourself a quick and easy healthy brunch!
RECIPE FOR FLAMED GRILLED EGGPLANT
Adapted from my Lebanese Mother-in-lawIngredients
1 large eggplant (1/2 kilo)
2 tbsp olive oil
2 tsp saltMethod
1. Wash the eggplant and put it directly on the stove. Leave for a few minutes then turn around until all sides are equally cooked. Eggplant should shrink in size and the skin should start peeling off.
2. Remove from flame onto a wooden chopping board and leave to cool for a bit before starting to peel the entire skin off.
3. Place the filling on a plate/bowl and use a fork to mash.
4. Season well with oil and salt.
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