BAKED AYAM PERCIK

After cooking chicken with various flavours using the oven that turned out so, so tasty and good [Roast Meat Recipes], this is another baked chicken [Ayam Percik] that I prepared recently. The usual method of preparing this chicken is by grilling over charcoal fire.

I came across this recipe which is by baking, that suit me well. The recipe uses whole chicken but here I used chicken whole legs and marinate it with only half portion of the marinade. The balance I set aside to prepare this dish again. As usual, we had this baked version of Ayam Percik with steaming hot rice, a stir fried cabbage and some sliced tomatoes.
The chicken is succulent, full of flavours, aromatic and tasty. Again, another awesome meal for the family which is fuss free and healthy.

NOTE: the marinade below is enough for whole chicken, use half of it if you are cooking only 3 chicken whole legs.
Recipe adapted from Yum Yum Magazine No. 77 [modified]
Ingredients
[serves 3]
3 pieces chicken whole leg with skin – trim off excess fats
Marinade – Blended and Mix together all ingredients
3 pips garlic
1 onion
2 stalks lemongrass
1 small piece ginger
1 small piece galangal
10 dried chillies – soaked and drained
1 tsp each turmeric powder, cumin powder
3 tbsp coconut milk powder 
1 ½ tsp salt to taste
½ tbsp sugar
1 tbsp assam jawa paste dissolved in 200 ml water, strain and discard the seeds
Some shredded spring onions 

1. Rub marinade all over chicken pieces and marinate for at least 3 hours or overnight in the fridge.
2. Lightly greased a baking tray, place chicken pieces on top with or without skewers.
3. Baked in preheated oven at 220 degrees C for 20 -25 minutes, then switch oven to grill function and grill chicken for another 5-10 minutes to brown or until cooked through. 
4. Meanwhile, boil marinating sauce in a saucepan until thick, set aside to serve.
5. Remove from oven and serve with steaming hot rice or mashed potatoes and fried vegetables or fresh salad. Drizzle thickened sauce over chicken. Serve.
   
   
   
   

Click here to see more Roast Meat Recipes

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours

BAKED HONEY CHICKEN

This is another easy roast chicken whole leg recipe with some simple ingredients yet it is so delicious and tasty to serve with rice and a vegetable dish or vegetable salad. This makes a complete meal that is fuss free and well appreciated by the young at home.

We had this baked chicken with rice, a stir fry broccoli/mushroom dish and some freshly cut tomatoes. Awesome meal.  Too excited to enjoy my meal right away, no time for too many photo shots, hahaha!

Recipe adapted from Yum Yum Magazine No. 77 [modified]

Ingredients

[serves 3]

3 pieces deboned chicken whole leg with skin – trim off excess fats

Marinade - combined

1-2 tbsp grated garlic

1-2 tbsp grated shallots

1-2 tbsp grated ginger

1-2 tsp coriander powder

1 – 1 ½ tsp salt to taste

4-5 tbsp honey

3 tbsp lemon juice

Some chopped spring onions or coriander leaves

1. Marinate chicken pieces with marinade for at least 3 hours or overnight in the fridge.
2. Line a baking tray with aluminium foil, place chicken pieces on top, keep aside the marinade.
3. Baked in preheated oven at 200-210 degrees C for 20 minutes, then switch oven to grill function and grill chicken for another 5-10 minutes to brown or until cooked through. 
4. Meanwhile, boil remaining marinade in a saucepan until thick, set aside.
5. Remove from oven and serve with rice or mashed potatoes and fried vegetables or fresh salad. Drizzle thickened sauce over chicken. Serve immediately.
   
   
   

Click here to see more roast meat recipes

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours

FRIED SLICED PORK WITH SPRING ONIONS

This is another very easy meat dish to prepare yet surprisingly fragrant, delicious and tasty with rice....

A quick stir fry dish that can be done within minutes. Best to use pork tenderloin for quick cooking. If using other cuts, add more water to braise until tender then add the spring onions before dishing up.

Recipe adapted from Yum Yum Magazine No. 67 [modified]

Ingredients

[serves 3]

300 gm pork tenderloin [Li Chi Rou] – thinly sliced

1 tbsp chopped ginger

1 red chilli – sliced

2 stalk spring onions – cut 1 inch length

1 tbsp oil

Seasoning [combined]

2 tbsp shaoxing wine 

½ tsp salt to taste

1. Heat oil in a non-stick wok, sauté ginger until aromatic. Add in sliced pork and stir fry over high heat until cooked and brown.
2. Add in wine and salt as seasoning, add in red chilli and some water.
3. Stir fry until sauce is almost dry and coats the meat well.
4. Lastly add in spring onions. Stir to mix and dish up to serve with rice.
   
   
   
   
   

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours

FRIED RICE WITH SALTED EGGS

After trying some of the fried rice recipes in my collection that turned out yummy, this is another tasty fried rice which I prepared for Sunday lunch. Compared with the earlier 2 recipes Nyonya Style Fried Rice and Thai Pineapple Fried Rice, this one has 2 more ingredients [young corn and frozen green peas] which you may obtain from leftovers after cooking other dishes or you can keep them for other fried rice recipes like Yang Chow Fried Rice or Fried Rice Ala Kampung so that these ingredients won’t be left to waste.

I find this fried rice good, it is tasty, savoury and extra fragrant with the addition of the salted eggs.

Ingredients

[serves 2]

3 cups cooked cooled rice [from about 1 cup uncooked rice]

1-2 salted eggs – steamed, shelled and diced

1 egg – mix with dash of pepper

2-3 tbsp oil

50 gm prawns – diced

2 young corns – diced [I used canned ones]

3 tbsp frozen green peas [I used canned ones]

Seasoning [combined]

1 tbsp each light soy sauce and oyster sauce

1 /4 tsp each of salt, pepper and msg [sugar]

Garnishing – some chopped spring onions and red chilli

1. Heat 1 tbsp oil in a non-stick wok, pour in egg and scramble until almost cooked. Dish up.
2. Reheat wok with 1-2 tbsp oil, sauté prawns and sweet corns until prawns are cooked. Add in rice and stir constantly until fragrant.
3. Add in seasoning, salted eggs and green peas, toss over high heat until well combined. Add in scrambled eggs and fry until rice is light.
4. Dish up to serve, garnish with spring onions and chilli.
   
   
   
   
   
   
   

Click here for other Fried Rice Recipes

Tips – for best results in frying rice, use cooked rice that is cooled or preferably kept overnight and always stir ingredients well after each addition over medium to high heat.

THAI PINEAPPLE FRIED RICE

Fried rice is a tasty and delicious dish using cooked rice with a variety of ingredients like vegetables, meat, seafood and eggs.  It is easy to make and absolutely delicious and can be served as lunch or dinner.
This Thai version fried rice is easy to prepare and acceptable with many people.  A little spicy with the chilli flakes and extra heat comes from the small chillies.  The pineapples are soft and sweet, blends well with the savoury taste of fish sauce.

Overall, it is appetisingly good and delicious especially aromatic with the use of sesame seed oil and toasted belacan.
Ingredients

[serves 2]

3 cups cooked cooled rice [from about 1 cup uncooked rice]

2 eggs 

3 tbsp oil

1 tbsp sesame oil

75 gm chicken fillet – diced

75 gm prawns – diced

150 gm ripe pineapple - diced

1 tbsp chilli flakes or powder [add more if you like it more spicy]
1 tbsp chopped chilli padi

1 tbsp toasted shrimp paste [belacan]

Seasoning [combined]

2 tbsp fish sauce
1 tbsp toasted belacan
1/4 tsp pepper
dash of msg
Garnishing – some chopped spring onions

1. Heat 1 tbsp oil in a non-stick wok, pour in eggs and scramble until almost cooked. Dish up.
2. Reheat wok with 2 tbsp oil and sesame oil, fry prawns and chicken for a minute.
3. Add in rice, chilli flakes and mix well.  Add in pineapples and toss well to combine ingredients.
4. Add in seasoning and chilli padi, cook over medium low heat and toss well to combine. Return scrambled eggs  to wok and fry until rice is light.
5. Dish up to serve, garnish with spring onions.
   
   
   
   
   
   

Click here for other Fried Rice Recipes