RECIPES - CHILI PASTE

CHEF SELECTION

Ayam Masak Kapitan

Sebutan KAPITAN itu sebenarnya gelaran diberi oleh penjajah Portugis kepada ketua suku kaum orang Cina seperti di Pulau Pinang, Melaka atau Singapura. Suku kaum Cina yang terkenal ialah Hokkien, Hakka, Foo chow dan Teochews. Di Pulau Pinang majority suku kaum adalah Hokkien. Bahasa Hokkien adalah bahasa perdagagan orang Cina di Malaysia. Banyak juga terdapat sebutan bahasa Melayu dalam bahasa Hokkien ini. Sejarah Peranakan Baba-Nyonya ini pula bermula dari kurun ke-15 lagi. Bahasa dan adat Melayu adalah pegangan mereka ini sama seperti Peranakan India Islam yang digelar,”Jawi Pekan”, Peranakan India beragama Hindu digelar “chitty” dan juga Peranakan Eurosian yang beragama kristian digelar, “Kristang”. Perkataan, “Baba” dari perkataan Persia dan “Nyonyas” dari perkataan Jawa. Masakan Baba-Nyonya menggunakan bahan-bahan campuran Cina-Melayu tetapi rasanya Melayu Nusantara. Suku kaum Baba-Nyonya ini ramai di Pulau Pinang, Melaka dan Singapura. Resepi Masakan terkenal seperti, “Laksa Asam”, “Laksa Santan”, “otak-otak”, “kueh lapis”, “ayam masak kapitan”, “ayam masak buah keluak”, seperti ini semua adalah antara resepi hebat dari Baba-Nyonya yang terkenal di dunia. OK setakat ini penerangan yang mamak haji tahu sebelum kita lihat resepinya:


Braised Lamb Shanks with Apricot and Plums in Curry Sauce


Chettinad Chicken Varuval

Chettinad cuisine is one of the spiciest and most aromatic cuisines in India. It is renowned for the use of fresh ground herbs and spices. Chicken Varuval is one of the most popular Chettinad cuisines. The combination of fennel seeds, mustard seeds, cumin seeds, dry chili and coriander seeds create the unique aroma & flavor to this dish.


Chinese Sesame Chicken With Garlic and Chili Paste

A spicy Chinese dish made with chili paste and topped with toasted sesame seeds


Cauliflower pakora/Gobi pakora

Cauliflower pakora / Gobi pakora is a delicious and crispy fritter where batter coated blanched cauliflower/ gobi is fried in oil. This pakoda/ pakora/ pakodi is such an easy and handy snack recipe to satisfy that small evening hunger with the few basic ingredients that can be easily pulled out of the pantry. The important thing about this recipe is the fritters are naturally colored and we have not added any food color making it safe for health. Everyone prepares pakoda in various styles meaning the batter has different content, but this particular recipe is in style which is always relished by family gathering.


Cucur Bawang Rangup

Salah satu menu paling simple, paling mudah ialah cekodok. Ada pelbagai cara dan resipi untuk bikin cekodok. Dan che mat sendiri tiada resipi khusus, yang mana aku buat dan menjadi, itulah resipinya. Biasanya cekodok atau jemput2 atau cucur, anda boleh adun cair atau pekat. Kalau nak cucur yang lembut, buat adunannya lembut, kalau suka pejal sikit, bancuhan biar pekat sedikit. Telur dan serbuk penaik antara bahan yang memainkan peranan penting untuk mendapat cucur yang lembut. Ada juga yang bancuh dengan air panas.

Dalam cucur ini, che mat masukkan juga 1 genggam ikan bilis. Anda boleh ganti dengan udang hidup, kalau dapat udang bersaiz kecil. Kalau udang anda guna besar, kerat2 biar kecil. Ada yang komen di FB, cucur macam ni sedap kalau dimakan dengan kuah kacang, tapi che mat makan sama sambal tumis sotong, ehemm, sedap you!


Malaysian Style Chicken Varuval

Chicken Varuval Malaysian style uses a marinate that include meat curry powder. Most of the authentic variant are without this item. This Malaysian curry powder improves the overall flavor with its mix complex of herbs and spices. Apart from this, other ingredients like turmeric powder, salt, ginger, and garlic paste (or minced) are quite similar to the original version.

I have seen some people do not marinate the chicken. The raw chicken chunks are added directly to the herbs and spices in the pan. While this is an easy way to prepare Chicken Varuval, marination will improve the flavor of the chicken. You can use breast meat or bone-in chunks. Bone-in chicken tastes better as the bone improves the flavor during cooking.


Mee Goreng Mamak (Indian Fried Noodles)

Mee Goreng Mamak is an extremely popular hawker centre comfort food in Singapore and Malaysia. outdoor food centre that served a gamut of dishes, ranging from Mee Goreng Mamak to Hainanese Chicken Rice to Satay. You name it, they had it! The word mamak is a colloquial term for the Tamil Muslim stall owners which is derived from the Tamil term for uncle, “mama”. Of course in Asian cultures, as kids, we are encouraged

Whatever’s at hand, whether it’s meat, seafood or vegetables. What distinguishes it from Chinese and Malay noodles besides the spices used, is the addition of potatoes and tomato ketchup that results in a slightly heavier and tangier dish. A small amount of curry powder is also sometimes used although I usually don’t bother. Flexibility in terms of the “filling” used is a huge plus when you’re making any kind of noodle dish. What I mean is, use whatever vegetables or meat you have at hand and usually a handful per diner is a perfect gauge of how much you need.


Oriental Authentic Garlic Soya Chicken

This Garlic Soy Chicken proves how a simple Asian inspired glaze can turn simple boring chicken thighs into delicious, super flavorful, tender chicken thighs that will be the star of your dinner.


Spiced Smoked Duck Breast with Butternut Squash Puree, Quill Egg & Morrels Mushroom

Duck is without doubt my favourite meat and one of the most versatile, it is expensive but well worth it if prepared right. This recipe uses Suji’s pure chili paste marinated with mix spice duck breast with sweet butternut squash, quill egg and morrels mushrooms.


Spicy Lamb Dalcha Served with Pilaf Rice

Pictorial


1. Take all your ingredients

2. Add in oil (heat) then add in onions and chillies

3. Add in tomatoes

4. Ginger garlic paste

5. Spice powders

6. Garam masala powder

7. Add in mutton pieces

8. Mix well

9. Pour water

10. Add in the dals

11. Veggies

12. Bring to boil again and leave

13. In a separate pan, heat some oil and fry onion till golden brown

14. Add in the fried onion, mint and coriander leaves

15. Ready for serve

Prepared by: Chef Shanmugam Rajoo (SKY Culinary Solution)