百香果烤鸡 Roasted Chicken with Passion Fruit

圣诞节少不了烤鸡，百香果烤鸡，酸酸甜甜香香。。。

百香果烤鸡【Roasted Chicken with Passion Fruit】

材料 : 

鸡腿  6支

腌料 ：

百香果  5-6个（取汁和籽）

蒜头  10瓣（磨成泥）

黑胡椒碎，盐，糖 (各适量)

橄榄油 (少许)

刷表层 ：百香果腌料汁 + 蜂蜜

做法 :

1. 将鸡腿洗净抹干，均匀涂抹上腌料，腌制隔夜。
2. 在烤盘上倒些橄榄油，排入腌好的鸡腿。

3. 放入预热烤箱180°C，烤20分钟。

4. 取出，刷上百香果腌料汁，再放回烤箱烤10分钟或至熟即可。

圣诞烤鸡 Christmas Roasted Chicken

每年的圣诞，除了蛋糕曲奇甜品，还有少不了的烤鸡。

圣诞烤鸡

材料 :

全鸡  1只

玉蜀黍  2根 (切4段)

红萝卜 2条（切块）
马铃薯 3个（去皮，切块）

番茄  3粒（切块）

蒜头  1整颗（横切一半）

调味料 : 黑胡椒碎，盐，橄榄油 (各适量)

腌料 ：黑胡椒碎，盐，蚝油

做法 :

1.  将鸡只洗净抹干，均匀涂抹上腌料，腌制隔夜。
2. 在烤盘上倒些橄榄油，放入玉蜀黍、红萝卜、马铃薯、番茄和蒜头，撒上盐和黑胡椒，搅拌均匀。

3. 把腌好的鸡放在蔬菜上面，放入预热烤箱180°C，烤1个小时至熟即可。

Christmas Roasted Chicken

Ingredients :

1 whole chicken
2 sweet corns, cut into 4
2 carrots, cut into pieces
3 potatoes, peeled，cut into pieces
3 tomatoes, cut into pieces
1 bulb of garlic, cut in half

Seasoning : black pepper，salt，olive oil

To marinate chicken : black pepper，salt，oyster sause


Method :

1. Rub the chicken with the marinades. Keep in fridge for overnight.
2. Put some olive oil on baking pan, arrange in the sweet corns, carrots, potatoes, tomatoes and garlic, spread some salt and black pepper, mix well. 

3. Place the chicken on top of the vegetables. Roast in preheated oven at 180C for 60 minutes. 

妈蜜鸡 Marmite Chicken

妈蜜鸡。。最近爱上的一道菜肴，

配上热腾腾的白饭，十分好味。

妈蜜鸡

材料 ：

鸡  500克 (切块)
白芝麻  适量


腌料 ：

蚝油  1茶匙
生抽  1茶匙
麻油  1/2茶匙
胡椒粉  1茶匙
玉米粉  1大匙 


酱料 ：(调匀)

妈蜜酵母精华   1大匙
麦芽糖  1大匙
蜜糖  1大匙
生抽  1大匙
胡椒粉  少许
清水  适量


做法 ：

1. 鸡肉加入腌料腌至少1小时或以上。
2. 热油锅，放入鸡肉炸熟至金黄色，捞起沥干油份。 
3. 把酱料倒入锅中煮至浓稠，倒入鸡肉块翻炒均匀，撒上白芝麻即可。


Marmite Chicken

Ingredients ：

500g chicken，cut into pieces
sesame seeds


Marinade ：

1tsp oyster sauce
1tsp light soy sauce
1/2tsp sesame oil
1tsp pepper
1tbsp cornstarch


Marmite sauce ：

1tbsp marmite yeast extract
1tbsp maltose
1tbsp honey
1tbsp light soy sauce
pepper
water


Method ：

1. Marinate chicken at least 1 hour or more.
2. Heat up oil，deep fried chicken until golden brown. 
3. Add in marmite mixture in a wok，cook until sauce has slightly thickened，add in fried chicken stir well，sprinkle sesame seed and serve.

烤香茅鸡串 Grilled Lemongrass Chicken Skewers

烤香茅鸡串

材料 : 可以做出20串 

鸡肉碎  750克

蒜头  1+1/2 大匙 (切碎)
姜  1大匙 (切碎)
红辣椒  2条
巴西叶  2大匙 (切碎)

香茅  2茶匙 (白色部份, 切碎)

鱼露  1茶匙
酸甘汁  1大匙
盐  适量
鸡蛋  1个
香茅  10枝

抹面（A) ：

糖  2茶匙
香茅  1茶匙 (切碎)

水  3茶匙
油  3茶匙

做法 :

1. 香茅洗干净后， 用擀面棍把香茅稍微上下杆一下， 以释放香味。 把香茅切半备用。 
2. 鸡肉碎加入 蒜头碎， 姜碎， 辣椒碎，香茅碎，  巴西叶， 酸甘汁， 鱼露， 盐。混合好。
3. 鸡蛋打散后加入。混合。 
4. 手掌放些油， 把肉碎包裹着香茅， 然后放入冰箱30分钟备用。 
5. 预热烤箱180'C. 鸡肉串两面都抹上(A), 烤10分钟， 翻面，再抹上 (A), 继续烤10分钟或至熟。

Grilled Lemongrass Chicken Skewers

Ingredients :

750g chicken mince
1+1/2 tbsp garlic paste
1 tbsp ginger paste
2 red chillies
2 tbsp basil leaves, finely chopped
2 tsp lemongrass stalk, very finely chopped
1 tsp fish sauce, optional
1 tbsp lime juice
salt
1 egg
10 nos lemongrass stalks

For the basting liquid :

2 tsp sugar
1 tsp finely chopped lemongrass stalk
3 tsp water

3 tsp oil

Method :

1. Wash the lemongrass stalks and pat dry. Run a rolling pin along the length of the stalks in order to release the aromatic oils. Cut the stalk into 2 (each piece should be about 5 inches long) and set aside.
2. Into the chicken mince, add the ginger garlic pastes, chopped red chillies, finely chopped basil, lemon juice, salt and fish oil, if using, and mix well.
3. Lightly beat the egg and add it to the chicken mince. Mix well.
4. Dab a little oil over your palms, shape each ball of mince around one end of the lemongrass stalk and place over a baking tray lined with aluminium foil. Cover and chill in the fridge for at least 30 minutes or longer.
5. Pre-heat the oven/grill to 180 deg C. Brush the top side of the skewers with the basting liquid and grill for 10 minutes. Turn them over, brush with the basting liquid and grill for a further 10 minutes or until done.

(Recipe adapted from here & here)

蓝花饭 & 咖哩鸡 Butterfly Pea Flower Rice & Curry Chicken

蓝花饭

材料 :

白米  2杯

清水  3杯
蓝花  20朵


做法 ：

1. 蓝花加清水1杯，煮滚2分钟，过滤取蓝花汁。
2. 将米洗净，沥干水份，加入蓝花汁和清水，用电饭锅煮熟。


咖哩鸡

材料 A :

鸡肉  1公斤
马铃薯  4粒 (去皮，切块)
咖喱叶  5枝
辣椒糊  4-5汤匙
Baba's肉类咖哩粉  4-5汤匙
椰浆  250毫升
清水  500豪升 +-


材料 B : (捣烂)

葱头仔  250克
蒜  5瓣
香茅  5枝


调味料 : 盐, 糖, 生抽


做法 :

1. 烧热油，先爆香材料Ｂ。
2. 加入鸡肉拌炒至转白色，加入咖喱叶，辣椒糊和咖哩粉拌匀。
3. 倒入清水和马铃薯, 加锅盖焖煮至熟软。

4. 最后加入椰浆和调味料煮滚即可以盛起。

Butterfly Pea Flower Rice

Ingredients :

2 cups rice
3 cups water
20 butterfly pea flowers ( bunga telang biru )


Method :

1. Boil butterfly pea flowers with 1 cup water for 2 minutes, discard flowers and retain the blue water.
2. Wash and drain the rice. Combine with the water and butterfly pea flower water and cook the rice as usual.

Curry Chicken

Ingredients A :

1kg chicken, cut into bite-size pieces
4 potatoes, peels and cut into chunks
5 sprig curry leaves
4-5 tbsp chilli paste

4-5 tbsp curry powder
250ml coconut milk
500ml +- water


Ingredients B : (pound)

250g shallots
5 cloves garlic
5 stalks lemongrass,  bruised


Seasonings : salt, sugar, light soy sauce

Method :

1. Heat oil in a wok, sauté the pound ingredients B until fragrant.
2. Add in chicken pieces, curry leaves, chilli paste, curry powder and stir fry.
3. Pour in water and potatoes, cover the lid and simmer till the chicken is cooked.
4. Add in coconut milk, seasonings and bring to boil. Dish out and serve with butterfly pea flower rice.

东炎烤鸡 Tom Yam Baked Chicken

Jingle bells，jingle bells，Jingle all the way.....

好喜欢十二月这月份，因为有温馨的圣诞节。。。

东炎烤鸡

材料： 

6 个大鸡腿

腌料 :

 

东炎酱  2汤匙

小葱头  8-10粒（去皮）

蒜头  5瓣（去皮） 

红辣椒  3条（去籽）

指天椒  4-5条

柠檬叶  4 片 (切细）

蜜糖  2汤匙

盐  少许

做法：

 

1. 将所有腌料放入食物搅拌器搅打至成酱。（不可加水）

2. 把腌料抹在鸡腿表面上，腌最少2个小时或最好腌一个晚上，更入味。

3. 鸡腿裹上锡箔纸（可放上香蕉叶），预热烤箱200c，烤30-35分钟即可。

 

 

注 ： 根据自己的喜好以及所选用的东炎酱调整味道。

 

 

 

Tom Yam Baked Chicken

6 large chicken drumsticks with thigh

 

Ingredients for marinade:

 
2 tbsp Tom Yam paste
8-10 shallots (skinned)
5 clove garlic (skinned)

3 red chillies (seeded)
4-5 small hot chillies/cili padi
4 pieces kaffir leaves (cut into smaller pieces)2 tbsp honey
some salt

Method: 

1. Blend all the marinade ingredients until fine and in paste form. (Do not add water when blending them)
2. Rub the ground ingredients on chicken and marinate for at least 2 hours or preferably over night.
3. Preheated oven at 200c，wrap the chicken seperately with aluminium foil (can line it with a piece of banana leaves if you want-optional) and bake for 30-35 mins.
Serve warm with steamed rice or we can just eat the chicken alone.

Note :  Adjust the flavour according to your own preference and it's also depend on brand of Tom-Yum paste used. When the chicken is cooked, there will be some chicken juice inside the aluminium foil. Don't throw that away, that's the best Tom-Yum soup you can ever have!

 

（Recipe adapted from Cooking Crave）

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

越式香茅鸡 Vietnamese Spicy Lemongrass Chicken

越式香茅鸡

香茅酱材料 ： （可煮2-3次的份量）
 
香茅  4-5根（取白色部份）
辣椒干  25条/20克 （不嗜辣可以减到15-20条）
生姜  1+1/2寸
蒜  8 瓣
食油  1/2杯 


做法 : 

1. 把香茅外面比较老的一层去掉，然后切下白色尾端部分，切成片，加点水和辣椒，姜，蒜头一起打成糊状，这个酱不必打得非常细，有点粗粗的纤维是可以的。
2. 倒入锅里，先把糊糊稍微煮干，然后倒入1/2杯的食油，拌匀，小火煮至干香为止。

注：做好的香茅辣椒酱，可以冷藏一个月左右。这个香茅酱还可以用来做香茅牛肉，香茅虾，香茅鱼块等。 


香茅鸡的材料： 

自制香茅酱  2大匙
鸡肉  600克
咖喱粉  1茶匙
洋葱  1粒 (切碎)
香茅  2-3根（取白色部份） 


调味料 : 

酱油/鱼露  2茶匙
盐  1/2茶匙
糖  1/2茶匙 


做法 : 

1. 把鸡肉切块加入胡椒粉和盐腌十分钟备用。
2. 热油锅，倒入鸡肉和香茅翻炒。
3. 鸡肉变色后加入洋葱，炒至洋葱变软，加入咖喱粉翻炒。
4. 加入香茅酱，拌炒均匀，倒入小半杯水和调味料，煮至收汁，试味。 



Vietnamese Spicy Lemongrass Chicken 

Spicy lemongrass paste ingredients ：（2-3 times cooking）

4-5 lemongrass（white part only）
25 pieces dried red chili（reduce for lesser heat）
1+1/2 inch of ginger
8 cloves garlic
1/2 cup cooking oil 


Method ： 

1. Remove the outer part of  lemongrass if it is dried or dirty, clean and slice the lemongrass, ground it together with all other ingredients listed into a paste. It is OK if the paste is a little coarse.
2. In a cooking pan, bring the paste to boil and cook until liquid evaporates as much as possible.
3. Add 1/2 cup of cooking oil, stir well and reduce the heat to medium low, continue cooking until the paste become dry.

Note : This Paste could be stored in the fridge for about 1 month, and the same paste could be use to make Lemongrass chicken, Lemongrass Shrimp/beef. 


Spicy Lemongrass Chicken Ingredients：

2 tbsp spicy lemongrass paste
600g chicken pieces/chicken breast pieces
1 tsp curry powder
1/2 onion, chopped
2-3 lemongrass （white part only） 


Seasonings： 

2 tsp soy sauce / fish sauce
1/2 tsp salt
1/2 tsp sugar 


Method：

1. Marinate chicken with a pinch of black pepper powder and salt for 10 minutes. 
2. Heat up a cooking pan and cook the chicken pieces and lemongrass with a little oil, cover with lid if needed.
3. Add in onion and curry powder cook for another minute.
4. Add spicy lemongrass paste and stir well，add about 1/2 a cup of water and seasonings. When the liquid reduced to the thickness of your liking, taste and dish up.

(Recipe adapted from Echo's Kitchen)