AYAM BEREMPAH SERAI RANGUP

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Lemongrass Spiced Fried Chicken /Ayam Berempah 

A -Ingredients - Main and other ingredients

• 4 pieces of chicken thighs
• 3 tablespoons rice flour
• 6-8 pieces of curry leaves
• Sufficient oil for frying

B- Spices Ingredient for marinating 

• 3 teaspoons chicken curry powder
• 1 teaspoon turmeric powder
• 1 tablespoon chili powder
• 1/2 tablespoon coriander seed powder
• 1/2 tablespoon cumin powder
• 1/2 tablespoon white cumin powder

C- Aromatic Ingredient blender

• 2 inches lemongrass stalks
• 5 onion cloves 
• 3 cloves garlic 
• 2 cm ginger 
• 50 ml ayam brand coconut cream 

D-Seasoning Ingredient 

• 1 teaspoon of salt
• 1 tablespoon chicken granules 

Ingredients - For making Lemongrass Floss

• 10 -12 lemongrass stalks
• Clean, cut lemongrass 2 cm long. Pound the lemongrass in a mortar until crushed.
• Marinate lemongrass with some marinade mixture paste. Best marinated overnight.

Direction

• Clean, score/slit the middle of the chicken thighs, Use a kitchen roll towel to wipe dry.
• Add spices, aromatic, and seasoning  to marinate mix evenly.
• Marinate chicken thighs for 2 hours or better overnight
• Coat with rice flour and mix evenly before frying. 
• Heat oil in wok and fry the chicken until browned.
• Use the same oil fry the curry leaves and remove from the pan.
• Then fry the marinated lemongrass, Keep on frying so that it does not clump until crisp.
• Toss fried chicken with curry leaves and fried lemongrass.
• Ready to be serve. 

Fry the marinated lemongrass, Keep on frying so that it does not clumps.

 

Fry the curry leaves and remove from the pan.

Toss fried chicken with curry leaves and fried lemongrass.

Refreshing Lemongrass Pandan Grass Jelly

               

                      Refreshing  jelly with smooth and jiggly texture 

Lemongrass Pandan Grass Jelly 

Ingredient A:

• 180 gram Konnyaku jelly powder 
• 850 ml plain water  
• 3 stalk Lemongrass
• 8 pandan leaves 
• Grass Jelly/Cincau (Store bought)

• Jelly Mould 

Method:

• Bring a pot of water to  boil add in lemongrass and pandan to boil for 10 minutes. 
• Add in jelly powder. stiring continously to prevent mixture from form forming lumps. 
• Once it is dissolve and switch off the heat. Strain and pour into a jar . 
• Place cincau in mould. Pour the mixture into mould until full.
• Set aside to set and cool down before placing into refrigerator.
• For best result, leave the  jelly in the refrigerator overnight.

Chocolate Butter Cake

                                                                 

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Chocolate Butter Cake

Ingredient 
125 g salted butter 
110g caster sugar 
3  eggs 
110 g Self Raising flour
40 gram Dark Coin Chocolate. 
20 g milk 

Note: For Step by Step Direction refer Video.

Direction

• Blend butter and then add castor sugar by batches
• Add in one eggs at a time until well combine until complete
• Add in flour gradually by batches into the butter batter mixed until well combine.
• Add in melted chocolate. Pour batter into disposable aluminium tray.
• Drop the baking pan on table for 3-4 times to burst large air bubbles.
• Bake for 10 or 15 minutes until surface fully firm, Using a sharp knife make a slit in the center. Place back and continue to bake until done.
• And remove from oven, allowing it to cool down. 

Oven Heat

Preheat Oven 160c-10 minutes. Select upper and lower heat. 

Bake at 160°C for 55-60 minutes at the medium rack. 

Pan Used:

Aluminium baking tray. Base : 66mm x 157mm (Capacity : 600ml)

No greasing needed. 

Pandan Kuih Talam (my way)

 

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Pandan Kuih Talam my way

A: Ingredient : Bottom layer (Green)
40 g of wheat flour
20 g of rice flour
30 g of corn flour
30 g tapioca Flour
150 ml pandan extract (from 8 pandan leaves)
250 ml of sugar syrup (80 g Castor sugar + 250 ml of water)
1/2 teaspoon of edible kapur. (flat not full or heap do not add more than this)

B: Ingredients: Top Layer (white coconut milk)
¾ cup of Rice Flour (metric cup)
1 box of coconut milk (0r 2ooml)
1 box of water measure using a box of coconut milk
1/2 teaspoon salt

C: Other ingredients
20 chinese tea cups
Enough cooking oil to coat a cup of Chinese tea.

Direction :
1. Put all the ingredients of part A into a bowl until well mixed.
2. Heat up pan, stir until mixture slightly thick. switch off heat immediately. Filter.
3. Prepare Chinese teacup and brush a little oil cooking oil. Heat briefly for 1 minute.
4. Pour batter into a cup of steamed chinese tea for 10 minutes. 5. Put all ingredient B into a bowl stir until well mixed.
6. Heat up pan, Stir until mixture slightly thick. switch off heat immediately. Filter
7. Pour the batter over green layer and steam for 5 minutes or set.
8. Remove from the steamer and allow it to cool before removed from the cup before serve.