Both names are very deceiving don't you think? I mean, when I myself say honey chicken my head will instantly picturing honey chicken from chicken rice shop and when I say oil rice I will be imagining a rice which is sooo oily and unhealthy. Combine the two?eyew!
So I guess certain dishes in Malaysia are just meant to be called by their own names and should never be directly translated like what I just did T_T
Now now, what i had for today's iftar is Nasi Minyak & Ayam Madu. These are the typical wedding dishes you'll eat at a Malay wedding ceremony but you just can't get enough of them! My first time cooking it was with my friends wayyy back in Terengganu. I was so amaze that they can cook wedding dishes! I mean Nasi Minyak kot! *and Ayam Madu here refers to a twisted version of Ayam Masak Merah*. And this dishes is incomplete without sambal belacan!*grilled prawn paste mix with smashed chillies* See? Asian dishes should be taken as they are. If you try so hard to translate it, it will turn into a very weird dish name.
Eyew again. ><"
I got the chicken recipe from Puan Hanieliza. There are quite a lot of her recipes that I've tried and it turned out delicious! What I really like about her recipes are that they are so simple and yet the results are WOW! I took most of her recipes from Forum Cari and I've tried them since I finished school. Thank you Puan Hanieliza! You may not know me and we may never met before but ur recipes gave positive impacts in such a tremendous ways and only Allah can repay you :)))
However, I adjusted her chicken recipe a bit just because my little sibling doesn't it veggies. So I have to eliminate the peas.
Here goes, the ingredient:
Skinless chicken (mix with tumeric powder and fry)
To blender:
20 dried chillies (but I'll put more next time because I want it to be more fiery..25-30 perhaps..hehe)
1 onion
3 garlic
Spices:
1 inch of cinnamon stick
1 star anise
1 cardamom
3 cloves
5 tablespoon tomato sauce @ ketchup
5 tablespoon honey
salt
1 c water
Method:
1. Leave about 2/3 cup of oil after frying the chicken and put in spices until it looks drier but careful not to burn them. *You can smell the fragrant smell of spices at this point*
2. Quickly put in blendered ingredients and by using medium heat stir until it is slightly dry and until there's oil popping out of the wok *naik minyak hehe* This particular stage will take about 5 minutes. So please bear with your spatula and keep stirring. You know you should be doing the next step when the strong smell of dried chillies had lessen or better yet, gone.
3. Put in ketchup, honey, salt and water to taste.
4. Let it boil and put in fried chickens.
4. Mix well and it's ready to be served!
Nasi Minyak
4 cups of washed rice ( if you want better result, use Basmathi rice)
4 tablespoon of margarine @ butter @ ghee
spices *same with the above*
1 onion-blendered
3 garlic-blendered
2 tomatoes-blendered
1/2 cup of evaporated milk
salt
optional:
raisins
pandan leaves (I forgot to put both that's why they are in optional section :P)
Method:
1. Using a rice cooker, heat the fat and put in spices. When the smell is up put in onion, garlic and when they turn slightly dry, put in blendered tomatoes,milk, salt and rice. Put in water and mix well.
If you're putting in pandan, put it together with onion and garlic and if you're putting in raisins, put it after the rice.
That's all for one big hearty meal :D
