👉 Nora Liban's Kitchen Home Page
(Recipe is in English and Bahasa Malaysia)
Hello wonderful people. This is Nora Liban. Welcome to Nora Liban's Kitchen @ Norma Bty Kitchen. Thank you so much for coming by and I really appreciate it. If you are here for the first time, for your info, I've been posting recipes in my blog since 5th November 2020. My passion is cooking and I believe that everything I do with passion will make me feel fulfilled and satisfied/happy. Personally, "quality matters" to me and I'll be sharing only the best quality recipes with you guys in the future. I hereby assure you that I'll be updating my blog from time to time with new recipes@my own version of recipes or a modified version, therefore stay tuned with Nora Liban's Kitchen.
Here's another interesting recipe for you. It's "Tamarind Chicken Sambal". I love "Sambal" so I've decided to create a new version of this recipe by adding Galangal, Kaffir lime leaves and fresh turmeric with it ....wowwww, the taste is so good. It goes well with any types of bread, fried rice and steamed white rice. I like to serve this dish with steamed basmathi rice. Let's get started.
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Ingredients A
(Bahan-Bahan A)
1). 1 Whole Chicken - 1.4 kg, cut into 14 pieces/
(Ayam - 1.4 kg, potong 14)
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Ingredients B
(Bahan - Bahan B)
1). Dried Chillies - 60g, soaked in hot water and drained. If you want it to be extra hot then add more chillies /
(Cili kering - 60g, rendam dalam air panas dan toskan. Tambah cili kalau nak extra hot).
2). Fresh Turmeric - 10g, sliced /
(Kunyit hidup - 10g, hiris)
3). Galangal - 40g, sliced /
(Lengkuas - 40g, hiris)
4). Garlic - 10 cloves, sliced /
(Bawang Putih - 10 ulas)
5). Shallot(s) - 25 pieces/210g, sliced
(Bawang Merah - 25 biji/210g, hiris)
* Put ingredients B in a blender and blend until fine.
*(Masukkan B dalam blender dan kisar halus)
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Ingredients C
(Bahan - Bahan C)
1). Onion - 2 pieces, sliced /
(Bawang besar - 2 biji, hiris)
2). Torch Ginger Flower - 2 stalks /
(Bunga Kantan - 2 biji)
3). Kaffir lime leaves - 3 pieces /
(Daun limau purut - 3 keping)
4). Tamarind paste - 1tbsp /
(Pes Asam Jawa - 1 sdm)
5). Lemongrass - 3 stalks, bruised /
(Serai - 3 batang)
6). Water - 700 ml /
(Air - 700 ml)
7). Cooking oil - 6 tbsp /
(Minyak - 6 sdm)
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Seasonings
(Bahan Perasa)
1). Chicken Seasoning powder - to taste)
(Serbuk perasa ayam - ikut citarasa)
2). Salt - to taste /
(Garam - ikut citarasa)
3). Brown Sugar - to taste /
(Gula Perang - ikut citarasa)
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Method
Cara membuat👇👇
1) . Heat 6 tbsp of oil in a wok and stir fry sliced onion until fragrant.
**(Panaskan 6 sdm minyak dan tumis bawang besar hingga wangi).
2). Add in B ( blended ingredients), stir fry over low heat until the oil separates from the blended ingredients.
**(Masukkan B, tumis dengan api kecil hingga pecah minyak).
3). Add the Chicken pieces and stir well. Cook the Chicken over low heat until it begins to excrete liquid.
**(Masukkan ayam dan gaul rata. Masak ayam dengan api kecil hingga empuk).
4). Add in water followed by tamarind paste, Chicken stock, salt and brown sugar.
**(Masukkan air, diikuti dengan pes asam jawa, stok ayam, garam dan gula perang).
5). Bring to boil over medium to high heat then add in torch ginger flower and continue to cook it over medium heat.
**(Masak dengan api sederhana dan besar hingga mendidih . Masukkan bunga kantan dan kemudian masak dengan api sederhana.
6). Stir occasionally until the gravy thickens then add 3 pieces of Kaffir lime leaves and stir briefly.
**(Gaul sekali-sekala hingga kuah pekat. Selepas itu masukkan 3 keping daun limau purut dan gaul rata).
7). Turn off the heat. Ready to be served.
**(Padamkan api. Sedia untuk dihidang).
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