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Malaysian Recipes. Issue 5
Hello my friends and a very big welcome to my new subscribers. I hope you will enjoy my publications and find some really good and interesting ideas to cook in your kitchens. If you would like to taste the very tasty dishes from Malaysia, you had come to the right place where you can enjoy the food immediately and at anytime you like.
Date :30.04.2004
Next Issue : 7.05.2004
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In the last few issues we have tried beef, fish & egg in our cooking. Today recipe we will use chicken as our dish. I hope you will enjoy this issue and have a wonderful weekend ahead.
Contents:
1. KANCAH CHICKEN
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KANCAH CHICKEN
Preparation time: 15 min
Cooking time: 40 min
Serves 4 - 6
INGREDIENT
1 medium-sized chicken (cut into 8 pieces)
2 coconut (grated & dry-fried till light brown) or 5 oz/ 150 g desiccated coconut.
1 lb/500 g potatoes (peeled, very thinly sliced & deep-fried)
1 tea spoon tamarind paste (mixed with a little water & strained)
1 tea spoon salt
3 cups/750 ml water
3 tea spoon oil
POUNDED INGREDIENTS
8 cloves garlic
1 tsp pepper
10 can die nuts
15 dried chilies (soaked)
2 in/5 cm galangal
2 lime leaves
COOKING INSTRUCTION
1. Pound dry-fried coconut till fine Set aside.
2. Heat 3 tablespoon oil and fry pounded ingredients till fragrant.
3. Add in chicken and coconut.
4. Pour in water and cook till chicken is tender and gravy thick. Stir in tamarind water and salt
5. Serve chicken garnished with fried potato slices.
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Malaysian Recipes is published by ARRAH, Editor & Contributing Author. Weekly Friday, 10:00 PM, GMT.
You can send your feedback to malaysianrecipes@thefinestezine.com .
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