Jun 092017

Kicap chicken is popular in Malaysian cuisine and it is prepared using chicken cooked in dark and sweet soy sauces. This goes well with steamed white rice.

Kicap Chicken 3

Ingredients

  1. Chicken (cut into cubes) – 1 kg
  2. Onion(chopped) – 2
  3. Tomato(chopped) – 2
  4. Ginger-garlic apOD109328602582045000ste- 1 tbsp
  5. Kashmiri chilly(piriyan Mulaku ) – 8
  6. Kashmiri dry chilly – 2
  7. Peppercorns – 1tsp
  8. Dark soy Sauce –2 tbsp
  9. Sweet Soy Sauce(Kicap Manis) – 1 tbsp
  10. Vinegar-2tsp
  11. Spring onion – To Garnish
  12. Capsicum/Bell Pepper(Green,cut lengthwise),carrot (cut lengthwise) – To Garnish
  13. Salt
  14. Peanut Oil

Kicap Chicken 1

Preparation

  1. Clean and wash chicken and cut into medium sized cubes.
  2. Grind ginger-garlic aOD109328602582045000pste,Kashmiri chilly peppercorns into a fine paste. If you don’t have kashmiri chilly,you can add 1 tbsp kashmiri chilly powder.
  3. Heat oil (In Malaysian cuisine, they use either peanut or groundnut oil )in a pan. Add dry kashmiri chilly and saute well till light brown.remove from pan and keep aside.
  4. In the same pan,add chopped onions and saute till golden brown.
  5. Add chilly paste and cook on low flame for 10-15 minutes.let it dry and color changes to dark red.
  6. add chopped tomatoes to it and saute well.
  7. Once it is done,add chicken pieces and stir well to get coated with masala.
  8. Add dark soy sauce and sweet soy sauce to it and mix well.Check for salt.Add if required.
  9. Add fried dry red chilly to it and mix.
  10. cover and cook on low flame without adding water.stir in between.if you need to add water just sprinkle some water and cook.
  11. once it is cooked well,add vinegar to it and mix well.
  12. Garnish with spring onions,carrots and capsicum
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , ,
Oct 222014

This tea time snack is easy to make with less ingredients.It is prepared using coconut and rice flour and deep fried in oil.

Thenga vada (3)

Ingredients

  1. Rice flour (fine powder) – 3 cups
  2. Grated coconut – 1/2 cup
  3. sesame seeds/Ellu –1/2 tsp
  4. cumin seeds/jeerakam – 1/2 tsp
  5. Butter –4 tbsp
  6. Turmeric powder – 1 pinch
  7. salt
  8. oil

Thenga vada (4)

 

 

 

 

 

Thenga vada (1)

 

Preparation

  1. Boil water and add rice flour into it and make a smooth dough like idyappam dough.
  2. Add ingredients 2 to 7 listed above and mix well using hand.
  3. Make medium balls out of the mix and flatten it between the palms to make vada shape.
  4. Heat oil in  a kadai and fry the vadas till golden brown.
  5. Serve as a tea time snack.
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Rating: 4.5/5 (2 votes cast)

Posted by prajusha Tagged with: , , , ,
Jun 082014

This is a variety of stew prepared using potato and fenugreek leaves.

 Aloo Methi Stew (3)

Ingredients

  1. Potato(cut into cubes) –2
  2. Spring onion(cut into 1’pieces) – 4tbsp
  3. Coriander powder – 1 tsp
  4. Red chilly powder – 1tsp
  5. Turmeric powder- 1/2 tsp
  6. Garam masala powder – 1tsp
  7. Methi leaves/Fenugreek leaves – 1/2 cup
  8. Coconut Milk(thick) – 1 cup
  9. Oil
  10. salt

 

Aloo Methi Stew (5)

 

Preparation

  1. Boil potato and keep aside.Heat oil in a pan.Add chopped spring onion to it and saute well.
  2. Add turmeric powder,chilly powder,coriander powder,garam masala and salt.
  3. Once the raw smell goes,add fenugreek leaves to it and mix well.
  4. once it is done,add boiled potato cubes to it.Mix well
  5. Add thick coconut milk to it.if you want,you can add little water to it.
  6. let it cook for 2 minutes and remove from fire.
  7. serve with roti.
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Rating: 3.3/5 (3 votes cast)

Posted by prajusha Tagged with: , , , , , , ,
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