Saturday, 28 February 2015

Fried Masala Chicken Briyani / Bryani Ayam Goreng Masala

As usual … Its my way and my style of cooking this Bryani rice. But I can assure you; the taste is awsome.

For rice
2 cups Basmathi rice - soak for 30 minutes
2 pcs bay leaves
3 pcs anis star
2 pcs cinnamon stick
3 pcs cardamom
3 pcs cloves
1 tbsp oil or ghee
Salt to taste

1. After 30 minutes; Strain the rice and set aside
2. Add water into the pot; add in all other ingredients and bring to boil.
3. Add the rice; at cook for about 20 minute or until its 70% cooked.
4. Drain the rice; set aside


for Fried Chicken
6 pcs Chicken thigh  - (or any parts-about 1 kg)
1 tsp Briyani masala (or garam masala)
1 tsp chili powder
1/4 tsp turmeric powder
1 tbsp ginger garlic paste (1" ginger + 4 pcs garlic)
 Salt to taste

1. Add all the ingredients and marinade for about 30 minutes
2. Deep fry until its 70% cooked. set aside


Bryani Rice ingredients
2 Large onion - Chopped
1 bunch mint leaves - chopped
1 bunch coriander leaves - chopped
1 cup plain yogurt
2 tomato - chopped

1 cinnamon stick
2 anis star
2 cardamom
2 cloves

1 tsp briyani masala
1 tsp coriander poder
1 tsp chili powder
1/2 tsp turmeric powder

( C)
1 tbsp lime juice (or orange juice)
A pinch of Saffron - soak with 2 tbsp hot water
chopped coriander/ mint leaves
Fried onion
Chicken stock (optional)

1. Heat 2 tbsp oil in a pot, add in items (A); followed by chopped onion and green chili. Stir until fragrance and then add in item (B); continue stirs.

2. Add coriander & mint leaves (leave some for garnishing) ; tomato, yogurt; lime juice and 1/2 cup of water. Season with salt and chicken stock granules

3. Add the fried chicken; slowly stir it and then spread the chicken evenly.  Top up with rice. 

4. Garnish with chopped mint and coriander, fried onion. Sprinkle with saffron. You can add raisin and cashew nuts if you like. Cover it tightly and let it cook with slow heat for another 30 minutes or until its ready. Do not stir as this will break the rice.

5. Bryani is ready to be served

Bahasa Melayu

Bryani Ayam Goreng Masala

Bahan2 utk nasi (di masak sehingga ¾ masak)
2 cawan Beras Basmathi – direndam selama 30 min
2 helai daun salam
Rempah 4 jenis (kayu manis, cengkih, pelaga & bunga lawang)
1 sudu ghee
Garam secukup rasa

(Bila hampir masak; angkat dan toskan)

Bahan untuk ayam goreng
1 kg Ayam – di potong
1 sudu makan garam masala
1 sd makan serbuk cili
¼ sd teh serbuk kunyit
1 sd makan halia/ bwg putih yg di tumbuk
Garam & perasa

(Gaul semua bahan dan goring ayam hingga 80% masak; angkat dan asingkan)

Bahan tumis
3 bunga lawang
3 buah pelaga
2 kayu manis
3  bunga cengkih
3 biji timato – di potong dadu
2 biji bawang besar – di cincang
4-5 biji cili padi

1 sd kecil serbuk cili
1 sd kecil serbuk ketumbar
1 sd makan garam masala

1 cawan dauh pudina yg di cincang
1 cawan daun ketumbar yg dicincang
1 cawan yogurt
1 tsp Lemon juice
garam secukup rasa
Saffron (direndam dengan sedikit air panas)
Bawang goring

1. Panaskan minyak, tumis bawang bersama perencah 4 jenis hingga naik bau. 

2. Masukkan serbuk cili, serbuk ketumbar, garam masala; tomato , cili padi,  yogurt, air limau serta 
    daun ketumbar dan pudina yg telah di cincang tadi. Gaul rata dan masukkan garam & serbuk perasa.

3.  Ratakan ayam (seeloknya jgn biarkan bertindan. Masukkan nasi yg separuh masak keatasnya. 

4. Taburkan bawang goring, daun pudina, daun ketumbar, saffron dan sedikit ghee. Tutup rapat dan 
     masakkan selama 15 minit dgn api yang perlahan

5. Selamat mencuba

** Boleh ditambah dgn kacang gajus, kismis.

Chinese Cakoi

It has been a while since I last update this blog. Today I decided to make this for tea. This is my first trial for this bread;… it turns out well. Actually there are numbers of recipes for this cuisine. I pick the easiest one since this is my first time making this bread

500gm self raising flour
1 tsp instant yeast
1/2 tsp soda bikarbonat
1 cup water
1 tbsp sugar
1 tbsp olive oil

1. Add all the ingredients and knead slowly to make a dough. It will be a bit sticky and soft.
2. Cover the dough with plastic or towel. Let it rest for about 4 hours.
3. Once its rise; knead one more time and roll it about 1 cm thick. Then cut into strips and place 2 strip on top of each other. Allow it to rest for another 10 minutes.
4. Heat up oil in wok; for deep fry
5. Use a chopstick or satay stick; press the dough the stretch it. Twist a bit then slowly drop it in the wok. Fry it until golden brown.
6. Serve while still hot.