Saturday, 19 July 2014

Nasi ayam - Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung) - The ...

Nasi ayam - Malay Fried Chicken Rice (<b>Nasi Ayam</b> Goreng Kampung) - The <b>...</b>

Malay Fried Chicken Rice (<b>Nasi Ayam</b> Goreng Kampung) - The <b>...</b>

Posted: 27 Aug 2013 12:00 PM PDT

Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung)

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. 

Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung)

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)

Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung)

Author:

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

  1. Marinate the chicken for at least 30 minutes, preferably overnight
  2. Deep-fry the chicken until the chicken is cooked through and skin is crisp and brown
  3. Set aside

Chicken rice

  1. Rinse the rice in water until the water runs clear. Drain and set aside
  2. Over medium high heat, saute chicken rice aromatics in butter: garlic, ginger, lemongrass, star anise, cardamom and cinnamon stick until fragrant
  3. Add rice and stir to coat, cooking for a minute
  4. Transfer to a rice cooker, pour in chicken stock and season with salt if needed
  5. Dish and serve with fried chicken drizzled in chili sauce and a side of chicken soup. Garnish with sliced tomatoes and cucumber

Chicken soup

  1. Over medium high heat, add shallots, star anise, cinnamon, cloves and bay leaf to the chicken stock and bring to a boil
  2. Season with salt if needed. Remove aromatics, dish and top with fried shallots and cilantro

Chili sauce

  1. Blend all the ingredients into a smooth paste

3.2.2499

<b>Nasi Ayam</b> Bakar Sambal - inid2tell - Blogger

Posted: 11 May 2014 09:00 AM PDT

I went to The Spring, where the food bazaar had been relocated to upstairs ... and well, I did like the new look of the place! Especially eye-catching were those cage-like enclosures for people to sit on. Great for those who like novelty .... or those who get a kick for being birdies in a cages ....

Sugarbun, The Manhattan Fish Market, Kluang Station, and eventually Kenny Rogers Roasters have been relocated there as well.

From the "Indon" stall, I ordered Nasi Ayam Bakar Sambal ... it looked great in the picture .... but this was what I got ...

My serving of Nasi Ayam Bakar Sambal, RM10.00


Well ... it's just plain old nasi ayam penyet, with grilled chicken instead of deep-fried smashed chicken. I was not too impressed with the presentation, nor with the taste of the food. The chicken and the sambal hardly made an impression, but the little tofu square did. It was piping hot when I bit into it, and I loved the distinctive taste of soy in it. The cabbage, of course, looked downright unappetising.

I was also very uncomfortable with the word "Indon", which to me sounded rude and degrading. Why not just stick with "Indonesian"?

<b>Nasi</b> Lemak Lover: Soto <b>Ayam</b> (Yellow Spicy Chicken Soup) 马来 <b>...</b>

Posted: 09 Jul 2014 11:13 PM PDT



During Ramadan (fasting month), I am continuing cooking Malay cuisine. This time I get my hands on this Soto Ayam, one of the chicken soup that my family like. When we visit Malay's friend house during Raya (Muslim New Year), if we see they serve this Soto ayam, sure we enjoyed very much.

The recipe is rather long, so I have to split into two part. Yesterday i shared with you the bergedil (potato patties) . Today i share with you how to make the chicken stock and the rest.

These are part of the ingredients used. I reduced the amount of spices used, as we are not use to too strong spices taste of chicken soup.




Use kampong chicken (free range chicken) for best chicken soup..

Remember to rub the cooked chicken with some salt, after deep fried, it was yummy!


Easy ketupat using store bought ready pack, just need to boil it. Allow few hours to completely cool down before slice.

Deep fry glass noodles (So on), do not wash it before fry.


This sambal kicap is a must. I add many spoons of this sambal when I enjoy the Soto, simply Shiok!


My family enjoyed this Soto Ayam very much, yum!


Soto Ayam (Yellow Spicy Chicken Soup) 马来香料鸡汤 

*serve 5

A) 1 packet of Ketupat (rice cake), boiled for 90mins (followed to the instruction on the package), cool down for at least 3 hours before slice.

 

B)To make the chicken stock 

1kg chicken ( I use kampong chicken (free range chicken), about 3 large pieces) 

Blend into spices paste

1 onion

5 garlic

10 shallots

½" ginger

1 sprig of parsley leaves (daun soup)

5 candlenut ( buah keras)

1tsp coriander seeds (biji ketumbar)

1tsp cumin powder (jintan putih)

1tsp fennel powder (jintan manis) 


Spices

1tbsp white peppercorns, crush coarsely

1 small cinnamon stick (kulit kayu manis)

1 star anise (bunga lawang)

3 Cloves (bunga cengkih)

3 cardamom (buah pelage)

2tsp salt or to taste

2.5lt water 

Method


  1. Heat 3tbsp cooking oil in a stock pot, sauté spices paste till aroma.
  2. Add in all other spices (except peppercorns) and chicken, lightly fry till colour changed.
  3. Add in water and bring to boil. Once boiled, add in peppercorns and salt, and change to low heat, simmer for an hour.
  4. Remove chicken and drained, rub with some salt. Set aside the soup.
  5. Once chicken has cooled down, deep fry till golden brown. Shredded the chicken meat and set aside.

C) Sambal kicap ( sweet soy sauce chili sauce) 

10 small green chilies, chopped finely

2 garlic, chopped

3tbsp kicap manis (sweet soy sauce)

3 tbsp Soto stock (from above)

Juice from 3 kasturi limes 

Method- mix all together, adjust the seasoning by adding more sweet soy sauce or lime juices 


D) Pegedil (potato patties), refer recipe here

E) 70g glass noodles (soon), deep fry without washing with water, store in air-tight container

F)) fried peanuts, chopped parsley leaves, fried shallots, bean sprout (taugeh) 

To serve- add fried glass noodles, fried shredded chicken, ketupat and bean sprouts in a serving dish, scoop stock over, top with pegedil, peanuts, chopped parsley, fried shallots and sambal kicap, enjoy! 


Recipe adapted from Amie'sLittle Kitchen with minor changes, by Sonia a.k.a Nasi Lemak Lover
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