Nasi ayam - In search of… | ...Still crazy after all these years!

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In search of… | ...Still crazy after all these years! Posted: 03 Jun 2014 09:05 AM PDT In my previous post, I mentioned that Melissa wanted to have ayam penyet for lunch but our search for a good one in one part of the town centre proved futile so we had no choice but to have something else instead. So that evening, we headed to this place… …which is located in what they call the Wonderful area in Ulu Sungai Merah by virtue of the presence of the supermarket and departmental store plus a restaurant by that name there. Being out of the way, we seldom venture there though we did drop by once and what we had that day was not all that great, not something that would get us coming back for more. The place was actually quite dead in the daytime unlike at night, when it would come alive when all the restaurants, coffee shops and stalls there would be crowded with folks looking for a bite to eat. Yes, there is a spelling error in the name and that probably stems from the problem that some people seem to have in pronouncing the letter z so they would say jero instead of zero or joo instead of zoo. We got there before 6.00 p.m. but no, all the stalls were not open for business yet so we went and browsed around the supermarket and came back half an hour later. No, they were still not ready yet, the people at this particular stall… …but they did say that it would not be very long before they could start serving so we placed our orders and sat down to wait. Melissa and I had their nasi ayam penyet berempah (RM8.00)… The chicken was great with whatever that they used to season the thigh and the meat was nice and tender, not dry. I loved the sambal, very hot and spicy…though Melissa loved the one at Bandong a lot more and both of us liked the banana leaf-wrapped rice there with its special texture and fragrance. Besides, it certainly is a lot more expensive here. However, as far as my missus was concerned, this place would win hands down as she ordered the nasi ayam penyet bakar pedas (RM7.00) and got this… …plus a plate of plain rice. They did warn that it was going to be very very very spicy and that, in fact, was the reason why she enjoyed it all the more. There can be no denying that we did enjoy the dinner and we probably would come back again for this or perhaps we might check out the other stalls or this Indian section at the other end… …to see if there would be anything else that we would enjoy. By the time we finished, it was already dark… …but we did stop by the Giant Hypermart nearby on the way home to pick up a pack of their croissants (RM5.00 for 4) and the next morning, I made this for breakfast… …with mashed egg and cheese and coleslaw dressing plus a bit of chopped cucumber and shallots and lettuce. Somehow, I thought that though the croissant still had the nice flaky texture, oven-toasted, it seemed to lack the buttery fragrance that it used to have. Still, so far, this is the best we have in town so as they say, beggars can't be choosers. Anybody knows where I can get really good croissants here? Like this: Like Loading... Related . Bookmark the .

Malay Fried Chicken Rice (<b>Nasi Ayam</b> Goreng Kampung) - The <b>...</b> Posted: 27 Aug 2013 12:00 PM PDT This is something you should definitely try at least once. Flavorful fried chicken is accompanied with a savory sweet chili sauce and served with white rice steamed in chicken stock and aromatics, with a side of chicken soup to wash it all down. Every single aspect of this meal is a treat to the senses.  It is time consuming but you will notice more or less the same ingredients used for the marinade, rice, soup and sauce, so if you have it all prepped and ready to go it's a lot less work than it looks. Don't be intimidated by the sheer quantity of ingredients! Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung) Author: The Cooking Jar Serves: 2 Ingredients 1 lb. chicken drumsticks / breasts with skin on Sliced tomato (optional) Sliced cucumber (optional) Marinade 1½ teaspoons garlic, minced ½ teaspoon ginger, minced 1 tablespoon thick soy sauce 1 tablespoon thin soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil Chicken rice 1½ cups long grain rice 1 tablespoon butter 1½ teaspoons garlic, minced ½ teaspoon ginger, minced ½ teaspoon lemongrass, minced 1 star anise 2 green cardamoms ½ cinnamon stick 2½ cups chicken stock Salt to taste Chicken soup 2 cups chicken stock 1 shallot, sliced ½ star anise ¼ cinnamon stick 2 cloves 1 bay leaf ½ teaspoon fried shallots 1 tablespoon cilantro Salt to taste Chili sauce 3 tablespoons chili paste / Sriracha sauce 2 tablespoons chicken stock ½ teaspoon garlic, minced ¼ teaspoon ginger, minced ½ teaspoon white vinegar 2 teaspoons sugar ¼ teaspoon salt Instructions Fried chicken Marinate the chicken for at least 30 minutes, preferably overnight Deep-fry the chicken until the chicken is cooked through and skin is crisp and brown Set aside Chicken rice Rinse the rice in water until the water runs clear. Drain and set aside Over medium high heat, saute chicken rice aromatics in butter: garlic, ginger, lemongrass, star anise, cardamom and cinnamon stick until fragrant Add rice and stir to coat, cooking for a minute Transfer to a rice cooker, pour in chicken stock and season with salt if needed Dish and serve with fried chicken drizzled in chili sauce and a side of chicken soup. Garnish with sliced tomatoes and cucumber Chicken soup Over medium high heat, add shallots, star anise, cinnamon, cloves and bay leaf to the chicken stock and bring to a boil Season with salt if needed. Remove aromatics, dish and top with fried shallots and cilantro Chili sauce Blend all the ingredients into a smooth paste 3.2.2499

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