Oyakodon Recipe

Ingredients:

• 1/4 small onion, cut into rings
• 8 oz chicken thigh or leg, fat trimmed and cut into bite-sized pieces
• 3 large eggs, lightly beaten
• Scant 3/4 cup water
• 1 stalk scallion, cut diagonally

Sauce:

• 1 1/2 tablespoons Mizkan Bonito Flavored Soup Base
• 1 1/2 tablespoons Mizkan Honteri Mirin
• 1 teaspoon sugar
• 1 teaspoon soy sauce

Method:

Combine all the ingredients in the Sauce in a small bowl. Stir to combine well.

Heat up a small saucepan on high heat and bring the water to boil. Add the sliced onion, chicken, the Sauce, and cook for 2 minutes, or until the chicken is cooked. Skim off the scum.

Pour the eggs slowly in a circular motion, covering the chicken. Lower the heat to simmer and cover the saucepan with its lid. Cook for 2 minutes, or until the eggs are cooked. Add the scallions.

To serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs. Serve immediately.

Recipe adapted from RasaMalaysia

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20:50

Baked Garlic Parmesan Chicken

INGREDIENTS

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry bread crumbs
• 2/3 cup grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves                

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bow l, blend the olive oil and garlic. In a separate bow l, mix the bread crumbs, Parmesan cheese, basil, and pepper. 
3. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. 
4. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

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01:41

Fried Chicken with Spices (Ayam Goreng Berempah)

Ingredients A (To Blend)

• 1 inch of Ginger
• 1 inch of tumeric
• 3 stalks of lemongrass
• 5 garlic

Ingredients B

• 4 -5 Pieces of Chicken (4 atau 5)
• ½ tbsp fennel
• ½ tbsp cumin
• 1 tbsp coriander seeds
• 1 telur
• Curry Leaves
• Salt to Taste

Directions

1. Marinate chicken with ingredients A & B for 2 hours.
2. On medium heat, fry marinated chicken till crispy. 
3. Serve while still hot. 

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01:30

ARAB RICE

INGREDIENTS FOR RICE AND CHICKEN

• 1 kg basmati rice (wash and drain)
• 1.5 liter water (for chicken stock)
• 2 whole chicken (cut into 2 or 4 pieces)
• 1 small tin green peas
• 1 cup raisins
• 3 red chilli
• 3 green chilli
• 3 tbsp oil
• 5 tbsp ghee
• 2 tbsp powdered sweet cumin
• 1 tbsp cumin (mix with abit of water)
• Red Food Colouring
• Fried Sliced Onions (Bawang Goreng)
• Salt and Sugar to taste
• 2 medium sized purple onion (cut into rounds)
• 1 small tomato (cut into cubes)
• 1 green chilli (cut coarsely, increase quantity if you want to increase spicyness)

Ingredients for Sautee

• 5 purple onions
• 3 garlic
• 3 cm ginger
• 2 inch cinnamon stick
• 3 star anise
• 5 clove flower
• 3 cardamom
• 2 tsp sweet cumin
• 1 tsp cumin
• 1 small bundle of Coriander leaves (sliced thinly)

Ingredients for Salatoh Sauce

• Ripe tomato
• Green Chilli
• Garlic

Ingredients for Zabadi Sauce

• Yogurt
• Cucumber
• Carrot
• Large Purple Onion
• Tomato
• Lime

Directions to Prepare Chicken Stock

1) Prepare a pot of water to be boiled. Amount of water depends on the type of rice you will be using.

2) Put in the chicken without waiting for the water to boil.　

3) Put in the large onion and tomato into the pot.

4) Put in the sautee ingredients into the pot too and stir.

5) Close the pot and allow the chicken to cook for 30 mins with medium heat.

6) After 30 mins, remove chicken from pot and set aside.

Directions to Prepare Rice

1) Put in the sautee ingredients in a pan.

2) Pour oil into the pan and sautee ingredients till fragrant.

3) Stir in the sauteed ingredients into the pot of chicken stock with salt to taste.

4) Add cumin that have been mixed with water earlier. Mix well.

5) Add red chilli, green chilli, water, sugar and salt. Allow it to boil.

6) Wash rice

7) Put in the washed rice into the chicken stock and cook rice like you normally would.

8) Once the rice is cooked, garnish with coriander leaves, fried sliced onions, green peas and raisins.

9) Place a few drops of food colouring into the rice and mix well. Allow rice to cook.

10) Close the rice pot and lower the heat till fully cooked.

11) Stir the rice once again to allow the rice to be evenly cooked.

Cara-Cara untuk Memasak Ayam

1) Line chicken on a tray. Sprinkle chicken with a little cold water and heat oven to  200°C.

2) Rub the entire chicken with a little salt that have been premixed with red food colouring.

3) Bake chicken in oven till fully cooked.

Directions to Prepare Salatoh Sauce

1) Mix all ingredients.

2) Add in water and salt.

3) Blender all ingredients. Ready.

Directions to Prepare Zabadi Sauce

1) Mix yoghurt and finely sliced cucumber

2) Mix in sliced carrots.

3) Finally, this sauce will be served with sliced cucumber, onions, tomato and lime.

Note: Cooking Arab rice is almost the same as cooking Chicken Rice, but the chicken is cooked with the sautee ingredients and later on the stock will be used to cook the rice. 

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23:05