Showing posts with label Guest Post. Show all posts
Showing posts with label Guest Post. Show all posts

Friday, November 2, 2012

Lisa's Guest Post #2 ~ Indonesian Crushed Fried Chicken / Ayam Penyet


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I am honoured to have the talented Tika Hapsari Nilmada of Cemplang Cemplung to be my guest.

Tika who hailed from Indonesia is a super talented young mom, who manages her time between her career, her family, housekeeping, cooking and her hobby which is photography... Tika bagged many awards throughout her blogging/ photography years.
Her cooking skills and her photos are an inspirational to late bloomers like me... Hop over to Tika's kitchen and check out her delicious authentic Indonesian cuisine in her blog.

I'll say no more... I hand over the'podium' to Tika with her mouth watering, authentic Indonesian Crushed Fried Chicken or Ayam Penyet...

"One of Indonesian most popular meat based dish is fried chicken. From roadside stalls to biggest restaurants have fried chicken on their menu list. 
Indonesian fried chicken is totally different with the ones we often see and eat in fast food restaurants. We, here in Indonesian, seasoned the chicken meat with spices, I mean lots of spices :D. 

Therefore, along with this post I keep my promise to Lisa to write about Indonesian Ayam Penyet / Indonesian crushed fried chicken with sambal. Thank you, Lisa.

Various style of fried chicken offered by each region in Indonesia. We have fried chicken in yellow spices, fried chicken in crispy flakes and many more. Every region has its own spices, cooking styles and recipes. Indonesian fried chicken in yellow spices needs two processes of cooking before serving. 
First, chicken braised with ground spices before we can deep fry them. Despite I  don’t like fried chicken too much, but I’ll enjoy it if it served with coconut scented rice or sambal. 
For the sambal itself, I remember I had a dinner with friends few years ago. We ate crushed fried chicken with special sambal and somehow the taste of the sambal still remain in my memory and my taste buds.

The crushed style dishes offer more variations nowadays and fried chicken is not the only option. When it comes to business competition, people become creative to invent new products. 

Surely, customers will get the benefits from this situation. 
Usually all crushed dishes such as tempe, tahu (tofu), meat ball, duck or even catfish use the same chilli sambal. 
The chilli sambal is super hot but it will make you eat more and more :D And guess what, the chilli sambal in this recipe has the same taste as the one I tried long time ago. What a nice coincidence !

So, here is the traditional and humble side dish from Indonesia where you eat it with your right hand (forget the spoon, fork and knife). 

It normally served on a traditional pottery serving plate. 
Don’t forget the warm rice and raw salad..."

oooh... I can't wait to try Tika's Crushed Fried Chicken or Ayam Penyet drooling

Hope you enjoyed Tika's post as much as I do... 
Thank you Tika for the lovely post big hug

Lisa H.xox


Ayam penyet / Crushed fried chicken with sambal

makes 4
Click here to print the recipe

Ingredients :
1 whole chicken, cut into four pieces
2 salam leaves / Indonesian bay leaves
3 lemongrass, take the white part and crush
2 cm of galangal, crush
6 kaffir lime leaves, remove the center vein
1 liter of water
2 ½ tsp salt
1 tsp sugar
oil for deep fry

Grind to make paste :

12 shallots
5 cloves garlic
4 candlenuts, fry without oil
2 cm turmeric, roasted
1 tsp coriander seeds

Sambal :

20 bird’s eye chilies
6 red chilies
4 shallots
10 cloves garlic
1 tsp shrimp paste
½ tsp sugar
4 tbsp oil to saute

Methods :

Chicken :
  1. In a pot, put all ingredients and spices paste, bring to a boil. Don’t forget to stir from time to time to ensure even cooking. 
  2. Cook on medium heat until the water has evaporated. 
  3. Remove from the heat. 
  4. Let it cool completely.
  5. Heat the skillet over medium heat and add oil into the skillet. 
  6. When the oil is hot enough, add the chicken pieces and deep fry until golden brown. 
  7. Remove from heat and place them on a cooling rack to drain excess oil.
Sambal :

  1. grind all ingredients into a fine paste (I use mortar and pestle). 
  2. Heat the oil in the wok over medium heat. 
  3. Add the grind sambal and stir about 5 minutes. 
  4. Transfer the sambal onto the mortar. 
  5. Place the fried chicken over the sambal and crushed it using the pestle. 
  6. Serve on a plate with raw salad.

Tuesday, September 11, 2012

Guest Post 5: La Kitchen and Butter Chicken

It's my turn to Showcase my kitchen in 'Ribbon and Circus' monthly 'La Kitchen'...

Thank you, Faizah 
Its been a great pleasure to participate ...

the Blurb...
Something about me…  
Hiya… I am Lisa, the Food-blogger ~ “From My Lemony Kitchen…” I was born and bred in the Land of Paddy Fields (Kedah, Malaysia) and happy settling down in .................
continue reading... here ...



Butter Chicken/ Murg Makhani 
(serve 4-6)
For Printable Recipe here

1 kg chicken thigh – cut into 3cm bite size

Juice of I lemon
1 teaspoon of chilli powder
2 teaspoon paprika
6 cloves
10 peppercorns
3 cm cinnamon stick
3 cardamom pods
2 bay leaves
1 teaspoon cumin
2 teaspoon coriander seeds
½ teaspoon turmeric powder
½ cup almond meal
250 ml plain yoghurt 
3 tablespoon canola oil
2 brown onion – thinly sliced
3 cloves of garlic - pound
2cm ginger - pound
500g fresh tomatoes - blend

½ litre chicken stock

90-100g melted butter

Salt to taste

Coriander leaves to garnish

  • Roast or pan fry cloves, peppercorns, cinnamon stick, cardamom pods, bay leaves, cumin and coriander seeds till slightly darken and aromatic.
  • Once cooled, using the coffee grinder and grind to fine powder.
  • Pan fry the almond meal till aromatic (alternative: roast almond about a handful of almond (10-15 almonds) and grind)
  • Mix all the ingredients: chicken pieces, lemon juice, chilli powder, paprika, the grinded spices, yoghurt, almond meal. Cover and refrigerate overnight.
  • Heat oil in deep pot, on medium heat.
  • Fry the chopped onion until it turn pale brown in colour.
  • Add in pounded garlic and ginger. Fry for another minute or two.
  • Add chicken pieces and cook until it turns slightly opaque.
  • Add in fresh tomatoes, chicken stock and the remaining yoghurt mix.
  • Bring to a quick boil, stir and reduce heat to a simmer.
  • Uncover and cook till the gravy is reduced to half and slightly thicken.
  • Add salt to taste
  • Dish out onto heatproof glassware, pour the melted butter and placed under the broiler for 2 minutes to brown the top.
  • Garnish with chopped coriander
  • Serve immediately with savoury rice or Naan.

Saturday, March 10, 2012

Guest Post #4 ~ Kuih Spera

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I was so thrilled when I received Pepy’s invite to be her guest post late last year, however due to my tight schedule I was unable to fulfill my part of the bargain immediately.

3 months later and here I am…

Thank you Pepy for the invite and my big Thank you, hugs and kisses for being so patience and understanding…big hug

I invite you to Pepy's Indonesia read the rest of my post (click here)
and while you are there... do check out her mouthwatering Indonesian cuisine...drooling

Enjoy ...

Tuesday, December 6, 2011

Lisa's Guest, Post # 1 ~ Malaysian-Thai Chicken Curry

I came across Leemei and her famous blog ~ My Cooking Hut, in early 2008. I was her silent reader... who would browsed through her blog, looking for recipes as well as admire her amazing photos; food she cooked and places she travelled to.
Then in 2009, I 'broke my silence' happy... and started to communicate with Leemei through her blog... followed by email, Facebook and Twitter... we became friends in the cyber world... lets hope that one day, we'll  meet in the 'Real' world...big grin

I am so thrilled to have Leemei as my first Guest... Thank you, my dear Leemei.
About Leemei...
She is a Freelance recipe contributor, food stylist and photographer... 
Her cookbook ~ Lemongrass and Ginger will be available in April 2012....  am so proud of my fellow 'Anak Kedah'...big hug

"Lemongrass and Ginger Cookbook: Vibrant Asian Recipes,  It contains 224 pages, published by Duncan Baird. There are more than 100 clear, easy-to-follow recipes that are diverse, delicious and imaginative. Packed with inspiring, authentic dishes (many with a modern twist), this is a must-have book for the modern kitchen!"
Pre-order your copy at Amazon (UK, US and Canada), Barnes and Noble and Book Depository (UK and US)

Let's welcome Leemei with her mouthwatering Malaysian- Thai Chicken Curry...

I don’t quite remember how it all started. It was back in 2009, when I was reminiscing some Malaysian food, I stumbled upon a food blog that got my eyes glued on instantly! What got me so excited was when I learnt that Lisa, who writes From My Lemony Kitchen, hails from Kedah! I felt so happy and lucky to have found a food blogger, who comes from the same hometown and knows the food in the region as well as me!

Ever since I stumbled upon Lisa’s blog, I never stop paying frequent visits whenever I could. Lisa is based in Perth, Australia and I am on the other side of the world; when it’s bright and shine down under, it’s always the other way round in London. But, that is not at all a problem as Internet is 24/7 for us!

Quite a while ago, Lisa has written a wonderful piece of article and recipe – Bihun Sup (Rice Vermicelli in Beef Broth) on my blog.

Today, I was really happy to be a guest on Lisa’s wonderful blog. Thank you, Lisa, for such great opportunity to be featured on your blog!

At first, I wasn’t sure what recipe I would make. Then, I thought I would make something that would relate to where we both come from. Kedah - one of the states in Malaysia that is bordering Thailand. So, Thai food isn’t something uncommon. In fact, some of the dishes are very much influenced by Thai.

I put on my thinking cap, trying to recall some dishes that contain the ingredients used in Malaysian and Thai food. Then, I had a sudden flashback of a dish. I wasn’t quite sure the name but I know it’s a curry dish. It’s not a curry with lots of gravy, it’s rather a ‘dry’ curry. The image of the dish appeared quite blurry in my head. I called my mom and asked her about if it was something she used to make. She said no. But, I swear that I tasted it before. Perhaps, in my dream?

I have no idea what to call it. It is like a cross between Malaysian Rendang curry and Thai green curry. Could it be something that I created and tasted in my dream? I can’t answer this question either. It just seems a little bizarre but there is no way for me to track down the origin of this recipe. Guess, it doesn’t matter, does it? As long as it tastes fantastic, that’s all it matters! big grin

Let me clarify, when I said it’s like a cross between Malaysian Rendang curry and Thai green curry - is simply because the used of toasted grated coconut that is added at the end of the cooking process, which is normally done in making Rendang. The resemblance of the Thai green curry element is the use of coriander leaves and kaffir lime leaves.

I have chosen to use coconut cream in this recipe because it’s thick and creamy, which gives a very nice texture, taste and shine to this type of gravyless curry. A lot of times, when I go to supermarket to get some coconut milk, I usually see 2 different terms used on the labels: coconut cream and coconut milk.

Coconut cream is equivalent to the ‘first press’ of the fresh coconut milk, which is always very thick and concentrated. Coconut milk or the ‘second press’ of the coconut milk, which has some water added to it, so it appears less concentrated and creamy.

Nowadays, a lot of canned coconut milk have thick layer on the top (when you don’t shake the can before opening). You can actually scoop this layer and use as coconut cream. Or if you want to make a curry with lots of gravy, then use the combination of the cream and milk.

I can’t stress more how this dish is so versatile as you could eat it with boiled rice or even with noodles or pasta! I have made it pretty mild (but my other half, who is French, said it’s spicy according to his palate!) Perhaps, I should say it’s mild curry, according to a Malaysian’s palate but medium spiciness generally? If you like spiciness like me, you can add a bit more chilies (fresh or dried)!

Recipe (Serves 4)

1 tbsp sunflower oil
200ml coconut cream
450g chicken thighs, skinned, deboned and chunkily cut
1 tsp chilli powder (optional)
2 tbsp toasted grated coconut
4 kaffir lime leaves, cut into thin strips
salt and pepper
Spice paste:
12 shallots, roughly chopped
3 red chillies, deseeded and roughly chopped
1 lemongrass, roughly chopped
3 kaffir lime leaves, roughly chopped
a small handful of coriander leaves with stems
  1. Put all the ingredients of the spice paste into a food processor and blend until they become a smooth paste. Set aside.
  2. In a deep pan over medium-high heat, add the sunflower oil and the spice paste. Gently cook, stir occasionally, for about 4-5 minutes until the paste becomes fragrant.
  3. Add half of the coconut cream, mix with the spice paste and cook for further 3-4 minutes until fragrant and the oil starts to rise to the surface. 
  4. Add the chicken, mix thoroughly to coat all the chicken pieces with the spice paste. Cook for 8-10 minutes until the chicken turns opaque and cooked through.
  5. Add the rest of the coconut milk.
  6. Season with salt and pepper.
  7. Add the chilli powder, if used.
  8. Stir and bring to the boil for a few seconds, lower the heat to medium and cook for about 10-15 minutes until the sauce starts to thicken.
  9. Add the toasted grated coconut and mix well.
  10. Transfer to a serving plate, sprinkle over the kaffir lime leaves strips.
  11. Serve warm.

Friday, September 16, 2011

Guest Post # 3~ Lemang/ Glutinous Rice wrapped in Banana Leaf


I am so excited to be invited by Rosa of Rosa's Yummy Yum to write and share with everyone about a traditional Malaysian delicacy, Lemang... (pronounce as Le-Mung).  Lemang is a 'must-have' dish during Eid celebration. drooling

Being far away from home, with only glutinous rice, coconut milk and banana leaves easily available, I managed to re-create Lemang at home...
To my fellow Malaysians who reside overseas...and at times have that 'craving' for Lemang... fret no more... you too can make Lemang without bamboo and a huge bonfire in your back yard.thumbs up

So let us head over to Rosa's Yummy Yum  blog to enjoy my Homemade Lemang.
And while you are there, do check out Rosa's exciting photographs of her mouth-watering food and her beautiful homeland of Switzerland... Everytime I look at her beautiful photos .... I was somehow lost in the land of my imagination... and kept on seeing Maria singing away with Von Trapps children... (nevermind that Sounds of Music was filmed in Austria...)

Click here for Beef Rendang Recipe...

Tuesday, August 30, 2011

Guest Post #2 ~ Ayam Masak Merah


I guess the best way to describe Ayam Masak Merah would be ~ Fried Chicken cooked in rich-creamy Spicy-Tomato sauce.

Mentioned Ayam Masak Merah to a Kedahan (Kedah is a state in the far North of Malaysia),  would immediately evoke memories of ‘Traditional Malay Weddings’ and perhaps Hari Raya / Eid Celebration. 

Yes… Ayam Masak Merah is not an everyday affair in a typical household in Kedah. It is a unique dish to be enjoyed on special occasions… served with Nasi Minyak / Savoury Rice, fresh salad of cucumber, pineapple, cut-up chillies and red onions.

Ayam Masak Merah has unique flavours, the taste is beautiful and unforgettable although it shares some basic similar spices (cinnamon, cloves, star anise and chillies) to Chicken Curry. It is distinctively different, be it in the texture of the chicken or the tantalizing flavours in the sauce.

The chicken pieces are rubbed in with turmeric and salt and are deep fried till golden in colour. Deep frying seals the juice as well as it gives the chicken pieces, a firmer texture to every bite. The pieces are then added to the simmering sauce. This gives the chicken, its rich flavour, with its subtle heat from the chillies, sweet and sour-ish taste from the tomato soup combine with creaminess from coconut milk.

Moslems in Malaysia and around the world will be celebrating Hari Raya Aidil Fitri,/ Eid Mubarak soon, perhaps Ayam Masak Merah could be one of the dish that you might want to cook and join in the Celebration.
The recipe for Ayam Masak Merah courtesy from my sister... who happened to be a great cook.
I am submitting this to Suresh Chong of 3 Hungry Tummies for the Muhibbah Malaysia Monday..
Eid Mubarak …

Monday, March 21, 2011

Guest Post #1 ~ Bihun Sup (Rice Vermicelli in Beef Broth)


I am honoured to be invited... by Leemei of My Cooking Hut to be her guest... my first Guest Post.big grin..

Lets hop on here... to read my post on Bihun Sup/ Rice Vermicelli in Beef Broth.
Thank you... Leemei.big hug



Yellow Vermicelli:
300-400g dried vermicelli
2 tsp turmeric powder

Beef broth:
1 kg shin boneless/gravy beef (or 500g shine boneless/gravy beef and 1 kg chuck bones)
1 cinnamon stick
2 star anise
6 cloves
25g of ginger, bruised
150g shallots, blended
15g garlic cloves, blended
pinch of salt

Sambal (chilli paste):
2 tbsp chilli powder
5 tbsp of cooking oil
2 garlic cloves, peeled and chopped
3 tsp brown sugar
3-4 tbsp tamarind paste
pinch of salt

2 spring onions, chopped
some coriander leaves, chopped
some pickled radish


1. Place the dried vermicelli in a pot or suitable heatproof container. Fill up the container to submerge the vermicelli. Then, add the turmeric powder, Mix well so we will not end up with blotchy vermicelli. Soak for 2 hours. After 2 hours, drain the vermicelli in a colander and return the drained vermicelli to the pot/container. Add boiling water and leave for 3 minutes. Drain again and rinse under cold water and set aside.

2. To make the stock, fill a pot with 2 litres of water and add the shin boneless/gravy beef and bones if using. Over high heat, bring to the boil for a few seconds. Then, cover with lid and lower the heat to simmer for at least 1 hour or until the meat is cooked and tender.

3. Take out the beef and put on a plate. Cover with cling film immediately so the meat will not dry up. Add the cinnamon stick, star anise, cloves and the blended shallots and garlic. Season with salt. Bring to the boil, then lower the heat to simmer for another 1 hour. Add 250ml of water if required.

4. Meanwhile, to make the sambal, mix the chilli powder with 2 tablespoons of water and mix into a paste, set aside for later use. Heat up a wok over medium to low heat and put the oil. Add the garlic and cook until fragrant and slightly golden brown. Add the chilli paste, cook for about 10 minutes or until fragrant and keep stirring to make sure that the paste will not be burnt. Add the sugar and tamarind paste. Season with salt. Remove from the heat once when paste has thickened, set aside.

5. Just before serving and once the stock is ready, slice or shred the beef and put on a plate. Divide the yellow vermicelli into individual bowls, put some shredded beef, then garnish with spring onion, chopped coriander leaves and pickled radish. Bring the stock to a vigorous boil and ladle generous amount of the beef broth into bowls. Add the sambal.