MY ASIAN RECIPE

AYAM GORENG BEREMPAH (spiced fried chicken with lemongrass.) Ingredients 1. Chicken diced 2. Ginger 2 inch 3. Onion - 2 4. Garlic - 5 pods 5. Lemongrass - 4 6. Coriander seeds - 1 1/2 tbsp. (roasted and pounded) 7. Anise seeds - 1 1/2 tbsp.. (roasted and pounded) 8. Curry leaves 9. crushed chillis 1 tbsp. 10. Turmeric powder 1/2 tsp 11. Sugar to taste (optional) 12. Chilli powder / Curry powder To make the paste 1. Dry roast coriander seeds and anise seeds and pound it to smooth powder and keep aside. 2. Grind ginger, onion, garlic and lemongrass with a little water to a smooth paste. 3. Add all the ingredients into a bowl (Chicken, grinded ginger, onion, garlic and lemongrass paste,  grinded coriander, anise seeds powder, curry leaves, crushed chillis, turmeric powder, salt, sugar (optional) and chilli powder) and mix the ingredients well with the chicken and marinate for 30 minutes. 4. Heat oil in a  pan with medium heat.  Fry all the chick

CHETTINAD CHICKEN CURRY (It is a classical indian recipe, from the region of Chettinad, India. It is one of the most flavorful dish from South India cuisine.) Ingredient 1. Chicken - 1/2 kg 2. Onions - 2 sliced 3. Tomatos - 2 medium sized (diced) 4. Ginger garlic paste - 2 tbsp. 5. Curry leaves - 1 sprig 6. Oil - 2 tbsp. 7. Turmeric - 1tsp 8. Lemon juice - 2tbsp 9. Coriander leaves - 2tbsp (chopped) 10. Chilli powder / curry powder (optional) 11. Salt to taste Chettinad Masala 1. Coriander seeds - 3tbsp 2. Dry chilli - 4 3. Fennel seeds - 2tsp 4. Cinnamon stick - 1 5. Whole peppercorn - 2tsp 6. Cardamom - 3 pods 7. Star Anise - 1 8. Clove - 4 9. Fresh coconut 1/4 cup grated Preparations 1. Clean chicken and marinate with salt, turmeric and lemon juice for 30 minutes. 2.Dry roast all the masalas for "Chettinad Masala"  except grated coconut in a pan until it turns              golden brown. Add coconut and roast again until the coconut turns

KANGKUNG BELACAN (Water spinach with shrimp paste) Ingredients 1. kangkung (water spinach) 2. Red onion 3  3. Garlic 2 pods 4. Thai chillis 3 5. Belacan (shrimp paste) 6. Water 1/2 cup 7. Salt to taste 8. Sugar (otional) 9. Shrimp (optional) Preparations 1. Pound red onions, garlics, thai chillis and belacan (shrimp paste) and keep aside 2. Heat oil in a pan,  saute the pounded ingredients till the raw smell goes off. Add shrimp and cook for 2 minutes. 3. Add a water and kangkung (water spinach). Mix with the ingredients and close the lid for 10 minutes. 4. Add salt, sugar. Let it simmer for another 3 minutes. 5. Serve with hot rice.