Chicken Makhani ~ Indian Butter Chicken

Chicken Makhani... the first time i heard about this dish was a few years back when my sis came back from her 3-month course in India. She was head over heels with this dish that she almost jump in joy when she managed to find a restaurant in town that serve this dish. Soon the dish becomes our all time family fav! My version of chicken makhani is a little bit sourish and best eaten with cheese kulcha / naan cheese. The combination of creamy cheesy naan and chicken makhani is superb.. do try it .. :)

Chicken Makhani & Smoked Cheese Kulcha

Ingredients:

2 pieces of chicken breast - sliced and seasoned with salt, pepper and corn flour.
1 large red onion
2 shallots
3 garlic
1cm ginger
1 tbsp masala powder
1 tbsp fennel powder
1 black cardamon pots
2 star anise
1 cinnamon stick
1 tsp smoked paprika
1 cup greek yogurt
1 can of Heinz Tomato Soup
butter , olive oil.
1 bay leave
fresh crack black pepper

Method:

1. Heat olive oil and stir fry chicken breast till half cooked.

2. Scoop and set aside.

3. In the wok, stir fry the onions, shallots, garlic, ginger, cinnamon stick,

star anise, black cardamon pots.

4. In a bowl, mix all the powder together with water.

5. Pour the mixture into the wok when the onions turn slightly golden.

6. Once oil surfaces from the mixture of spice powder, pour the can of tomato soup.

7. Let it bubble for a few minutes.

8.  Put in bay leave, chicken breast and greek yogurt.

9. Add in salt and brown sugar to taste.

10. Stir fry for a few minutes. 

11. Add in a slab of butter and freshly cracked black pepper.

~ bon appetito ~

Fried Glutinous Rice Flakes

Glutinous Rice Flakes or what we called Emping is one of the traditional dish in the northern part of Peninsular Malaysia particularly in Penang, Kedah and Perlis. How these green flakes are served as a dish depends on which state you are in. In Kedah and Perlis, mostly, emping is preferred to be eaten as a sweet dish where it is served with fresh grated coconut, sugar and a bit of salt. As for Penangites, we like it to be a little bit spicy and crunchy.

Sold in packets, you need to discard the husks from the flakes.

Basically fried emping is done just like you fry fried rice. The only difference is that, the ingredients need to be dry in order to have crunchy emping :)

Ingredients:
1/2 packet of emping
omelette (separate d egg whites n yolk to have the different colour effect) ;)
fried minced beef (fry mince beef with salt and pepper till the juices dry up)
diced carrot, cabbage
sliced spring onion and chinese celery
diced big yellow onion
chilly paste made of 4 red chillies, 3 garlic & 4 shallots.
salt & sugar to taste










Methods:

1. On a medium heated pan, toast the flakes till slightly golden / crunchy and put aside.

2. Heat oil in a wok and put in the chilly paste, a little sugar and salt.

Fry till fragrant.

3. Once the paste is done - fragrant and the oil arises to the surface, put in the fried mince beef, carrots & cabbage. Stir for a few minutes.

Then, put in the diced big onion.

4. Put in the flakes and mix well. 

Remember, the heat should be medium.

5. Finally put in sliced spring onion and chinese celery.

Serve hot to savour the crunchiness of the flakes ~ kruk kruk kruk.. ;)

 serve with julienne omelette, red & green chilly (optional )

~ Bon Appetito ~