Home cooking - Malaysian Style - Very Spicy BBQ Chicken

3 posts / 0 new
Last post
RobynH's picture
RobynH
Offline
Joined: 2016-02-27 11:10
Home cooking - Malaysian Style - Very Spicy BBQ Chicken

Very Spicy Malaysian Chicken - BBQ or not 

 

 

Many years ago I found this particular recipe and I thought I would share:

  • 4 Chicken Legs or a combination of chicken legs and chicken cutlets or either or - both are good

Note - for the BBQ I would suggest the skin on - but this dish can be done in the oven as well - in which case I use skinless*

Marinade

  • 6 cm piece of ginger
  • 2 red chillies - deseeded
  • 3 shallots
  • 1 teaspoon of salt

Sauce

  • 5 shallots
  • 2 red chillies deseeded
  • 3 cm fresh ginger
  • 1 tablespoon of brown sugar I use raw sugar
  • 1 tablespoon of tamarind paste
  • 1 tablespoon of cooking oil
  • 300 mls of coconut milk

Methodology

  • Make cuts in the skin and meat of the chicken
  • Grind marinade ingredients into a paste and then rub on the chicken. Grill on rack in oven or cook on bbq until the skin is charred in places, then turn and repeat on the other side.
  • While this is happening make the sauce. Chop the spice paste ingredients and grind finely.
  • Heat oil in pot and fry the spice paste for 3 to 4 minutes until fragment. Add coconut milk and simmer - until reduced by half. Season with salt and pepper to taste. Cook for 5 to 7 minutes until sauce thickens.
  • Coat each piece of grilled chicken in the sauce and then finish cooking by roasting at 250c for 30 minutes or until cooked through. Baste a few times with more sauce as it cooks or bringing remaining sauce to simmer and thickens.

 

As an alternative to white rice, the original recipe suggested yellow rice - but yellow or white rice works well with this dish.   

Yellow Rice

  • 1 tablespoon of oil
  • 3/4 teaspoon of turmeric
  • 1 cup of long grain rice - but Basmati Rice is fine
  • 2 cups of water
  • 1/2 teaspoon of salt

Methodology

  • In medium saucepan heat oil, add turmeric and rice and cook stirring for 30 seconds. Add water and salt, cover, bring to boil. Stir one then cover again, reduce heat to low. Cook covered without stirring until water is absorbed for about 12 to 15 minutes. Let rice sit, covered for 10 minutes.
jacob burton's picture
jacob burton
Offline
Joined: 2015-05-25 20:37

Great recipe! Thanks so much for sharing it with the SC community!

RobynH's picture
RobynH
Offline
Joined: 2016-02-27 11:10

You are welcome Chef Jacob - but I am having problems with inserting the pictures - if you could possibly help that would be great!  

It is not my recipe though - but I don't remember whose recipe it is - I found it on line some years ago, and have cooked it occasionally.  My guests enjoy it.  However, I was stunned at the price of shallots recently - like $8.00 for a box of 8.    Could you use a red onion or would that not work?   

Happy cooking! 

Robyn

RobynH's picture
RobynH
Offline
Joined: 2016-02-27 11:10

You are welcome Chef Jacob - but I am having problems with inserting the pictures - if you could possibly help that would be great!  

It is not my recipe though - but I don't remember whose recipe it is - I found it on line some years ago, and have cooked it occasionally.  My guests enjoy it.  However, I was stunned at the price of shallots recently - like $8.00 for a box of 8.    Could you use a red onion or would that not work?   

Happy cooking! 

Robyn

Newest Forum Topics

Cooking with wine? - Say a red wine reduction 

 

I have a question for you please.  Every so often I cook with red wine in my food - not all the time - but sometimes.   I would like to know whether or not - you would use a cheap bottle of red - I usually buy a cleanskin - half the price of a decent bottle of shiraz as an example - and have never felt as though the quality of the wine is not good enough.  I was following a forum elsewhere - where someone posted that you should never use cheap wine.   

Comments: 2

Very Spicy Malaysian Chicken - BBQ or not 

 

 

Many years ago I found this particular recipe and I thought I would share:

Comments: 2

I don't know about you, but I love looking on the internet and trying out new things.   

I have three go to celebrity chefs who have a tonne of informative youtube channels -In no particular order I look for Marco Pierre White, Gordon Ramsay and Jamie Oliver -  however, have you ever decided to look at more than one chef's video, and do a combination of what they suggested?  That is exactly what I did a couple of weeks ago - and it was such a good outcome - I thought I would share: 

Steak 

Comments: 0

Chinse anyone?   

I cooked last night for dinner Chinese Pork dumplings.  They are easy to make with minced pork meat, water chestnuts and spring onion mixed in.  I will admit that I did not, make the dough but bought dumpling wrappers from the local Chinese shop.  I wil often freeze a batch and eat a batch - if that makes sense.  

I also used my slow cooker, to create a Chinese Beef dish.  It is a very simple receipe - that I use by taste: 

Ingredients

Comments: 4

Has anyone tried doing Octopus? I know there are two (at least) ways: Sous vide followed by drying and searing;  or old school cooking for longer, or pressure cooker. Just wondering what people have found most useful as I have all options, but would love to hear other's experience.

thanks

darcy

 

Comments: 1