chicken

Crispy Chicken with Plum Sauce

Ingredients:

400g chicken boned thighs, cut into medium strips

1 garlic clove, finely chopped

½ – 1 cup water

2 tsp cornflour mixed with 1/4 cup water

1 tsp sesame oil

1 spring onion, finely chopped

1 TBSP toasted sesame seeds, crushed

Lettuce

Chicken Marinate:

1 tsp light soya sauce

Pinch of salt

Pinch white pepper

2 TBSP potato starch (or cornflour)

2 tsp cooking oil

Plum Sauce:

500g ripe plums, stoned and halved

½ red onion, finely chopped

1 TBSP fresh ginger, finely grated

½ cup brown sugar

½ cup white rice vinegar (or white spirit vinegar)

¼ cup water

1 tsp dark soya sauce

2 tsp five spice powder

½ tsp dried chilli flakes

1 tsp salt

Method:

  1. Combine all the sauce ingredients in a large saucepan and bring to a boil, then reduce to a rapid simmer and cook until the plums collapse when prodded with a spoon (approx. 20 mins). Using a hand blender, pulse until the sauce smooth.
  2. Whilst the sauce is cooking marinate the chicken. Season the chicken strips in the soya sauce, salt and pepper. Sprinkle over the potato starch and coat the meat. Finally add the cooking oil.
  3. To a stable wok, add enough cooking oil to shallow fry the chicken in batches until crispy. Once all the meat is cooked, return the crispy chicken to the hot oil, and briefly fry for a second time. Drain the chicken and set aside.
  4. Place a wok on a medium flame, then add a splash of oil followed by the chopped garlic. Sauté till fragrant then add the prepared plum sauce. Bring to a boil and add between ½ and 1 cup of water. Return to a boil and add the cornflour slurry. Continue cooking till the sauce is thick and glossy. Add the sesame seed oil.
  5. Arrange the lettuce on a platter and heap the chicken in the middle. Pour over the sauce then garnish with spring onions and crushed sesame seeds.
  6. Serve immediately.
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Bánh Mì (Vietnamese Sandwich)

Ingredients:

400g boneless chicken thighs, or pork neck steaks

1 large fresh baguette, cut into 4

Mayonnaise

½ cucumber, cut into batons

1 large green chilli, finely sliced

Fresh Coriander (Cilantro)

Maggi Seasoning Sauce (sub: light soy sauce)

Optional Extra: Chicken liver pâté

Pickled Carrots:

2 large carrots

½ cup white sugar

1 cup white rice vinegar

½ TSP salt

Marinate:

2 TBSP light soy sauce

2 TBSP fish sauce

2 TBSP brown sugar

2 stalks lemongrass (outer skins removed), finely minced

2 garlic cloves, finely minced

½ TBSP sesame seed oil

1 TBSP cooking oil

Salt and ground white pepper, a pinch of each

METHOD:

  1. Thinly shred the carrots using either a mandolin or by hand. In a pot, heat up the sugar, vinegar, and salt until the sugar dissolves. Leave to cool then pour over the carrots. Leave to pickle overnight, or for at least a couple of hours. 
  2. If using pork, slice the meat thinly across the grain. If using chicken, leave the thighs whole. In a mixing bowl, combine all the marinate ingredients. Add the meat and mix well. Leave to marinate for as long as possible – preferably overnight, or for at least a couple of hours.
  3. Heat a griddle pan till just smoking, lay the marinated meat in a single layer onto the pan. Leave to sear for 2 minutes, then flip the meat over for another couple of minutes, or until the meat cooks through and is slightly charred. Place the cooked meat in a bowl and leave to one side to rest.
  4. Spread the mayonnaise on both sides of the baguette, the sprinkle over a few drops of Maggi Seasoning Sauce/light soy sauce over the mayo. Optional: spread a generous amount of chicken liver pâté on one side of the baguette (on top of the mayonnaise).
  5. Divide the meat between the 4 sandwiches. If using chicken, cut the meat into medium bite-sized chunks.  
  6. Top with the pickled carrots, sliced chilli, coriander and cucumber.
  7. Place the top half the baguette over the sandwich and give it a light squish to help the favours meld.

Kari Ayam (Malaysian Chicken Curry)

Some curries are made for dunking and Kari Ayam is most definitely one of these!

All about the rich kuah (gravy), Kari Ayam is a perennial favourite of mine. Simple, tasty and delicious, this classic Malaysian is a staple of many a family feast, simple breakfast, or for me, picnics. Wonderful served at room temperature, this dish was a feature of most of our family picnics – I have vivid memories of tucking into tubs of if with chunks of soft white bread whilst sitting on the boulders at our local waterfalls. It was always a messy affair, but nothing a quick rinse under the falls couldn’t cure!

Not to be confused with the famed Nyonya classic Kari Kapitan, Kari Ayam leans more towards Malay/Indian flavours as it omits the belacan, 5-spice powder, and lime juice. Another distinct difference is the inclusion of potatoes – something I was reminded of when rebuked by the queen of Nyonya cuisine, Pearly Kee, for suggesting otherwise!

Whilst delicious eaten on the day of cooking, like all curries this dish will be improved immeasurably given time to rest before being served. Overnight is ideal, but even a couple of hours will do wonders. If left in the fridge, reheat gently before serving with fresh white bread, roti jala, roti canai or rice.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Click here for the recipe

Khao Soi Gai / Chiang Mai Chicken Noodles

Though longstanding regional rivalries make it painful for me to admit, of all Malaysia’s neighbours, Thailand is undoubtedly our closest culinary contender when it comes to claiming the crown of being South East Asia’s greatest food destination.

Arguably the other great S.E. Asian powerhouse of complex flavours, Thai food may be geographically akin to Malaysia, yet the two cuisines remain fiercely distinct. Of course, it will shock no one to know that, for me, Malaysian food comes out tops over our Northern neighbour every time, even though it’s a closer run race than you’d imagine! What ultimately clinches it for Malaysia is it’s diversity. Of course there are many regional Thai dishes that reflect the local communities, but for the most part Thai food is represented as a unified national cuisine, unlike the wonderfully muddled menagerie that is Malaysian food.

Of course, one thing the two have in common, are noodles.

A self-professed noodle-eating fiend, I wholeheartedly believe that noodles make good cuisines great, and Thailand is responsible for some of the best noodles out there: Pad See Ew and Pad Kee Mao are personal favourites, and I’m even partial to wolfing down a decent Pad Thai. But aside from the famous wok-fried varieties, heartier and soupier Thai noodles seem more elusive than you’d expect. Thankfully, Khao Soi (or Chiang Mai Noodles), pick up the slack rather nicely.

Arguably Thailand’s most famous soup noodles, Khao Soi is also one of the easiest Thai dishes to make at home. Hailing from the country’s Northern region, versions of this wonderful dish can also be found in neighbouring Lao and Myanmar. Whilst most of the ingredients are accessible to anyone with a local Asian Supermarket, Khao Soi‘s laksa-like broth is nevertheless a heady brew of aromatics and depth. Makrut (Thai) lime takes centre stage here, adding a vibrancy to an otherwise rich coconut broth. As such, fresh Makrut Lime Leaves are essential, though the Makrut lime zest is easily replaced with regular lime.

Another ingredient not to be omitted are the fried wonton skins – of course these add some crunch, but ultimately when soaked in the spicy broth, they are transformed into deep-fried nuggets of joy – pure yumminess.

As I said previously, with dishes like Khao Soi, sometimes Thai food really does give us Malaysians a run for our money!

Click here for the recipe

Mee Soto

For me, Sunday mornings are all about Sunday lunch.

With little else to distract me, I usually spend my Sunday mornings trawling through my legion of cookbooks searching for a spark of culinary inspiration: that fresh idea; the perfect meal to which I can dedicate these otherwise idle hours to. Alas, more often than not these weekend aspirations come to naught, and instead I find myself reverting to firm favourites for my Sunday feast. Of course there’s nothing wrong with that, but occasionally my lunch musings do hit the mark and I discover a dish I just have to have.

Most recently this inspiration took an Indonesian turn and I found myself dedicating my morning to making a dish I had never actually had before: Mee Soto. Also popular in Malaysia and Singapore, I was of course familiar with this classic Indonesian staple, yet for all my years living in the region it had somehow eluded me. Unfortunately, with a lifetime of local dishes to discover, my 16 years in Malaysia was never going to be enough to try them all! Not one to dwell on missed opportunities, I decided this was the Sunday I finally found out what all the fuss was about!

Rightly framed as the ultimate Indonesian comfort food, Mee Soto is virtually interchangeable with the more widely known Soto Ayam. The soto, or soup, that forms the base of both dishes is almost identical, though the latter is distinctly soupier and is served with either rice vermicelli or compressed rice cakes. As its name suggests, Mee Soto is instead served with heavier, chewier, wheat noodles and considerably less soto – making for a more substantial meal.

With either dish, the soto is undoubtedly the star of the show: fragrant and nourishing, this heady broth is a powerhouse of flavour. Spiked with many of the classic spices associated with regional curries, this chicken broth is flavoursome without being heavy, as it omits coconut milk which is ubiquitous in most local curries. In its absence, however, it is essential to import as much flavour as possible from the chicken. To this end, it is important to use chicken with both skin and bone, or if using skinned boneless chicken, a good stock is required to achieve the requisite depth of flavour.

Another aspect of the broth worth considering is the spice paste – traditionally this is added to the boiling broth without being sautéed first, however I prefer to fry off my spice paste before adding the liquid. Perhaps it is all my years of diligently sautéing my rempah, but it is a habit I find hard to kick as doing so elevates and intensifies the spices – plus I find the flavoured oil adds just a little extra body to the broth.

With all great noodle dishes, toppings are of course essential, but ultimately variable depending on the cook – Mee Soto is no different. The typical garnishes are a collective variation of the following: blanched beansprouts, coriander leaves, garlic chives/spring onions, sliced boiled egg, crispy shallots, and fried potato cakes. Aside from the potato cakes and boiled eggs (which add body to the dish), by all means let your personal taste guide you in your choice of toppings.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Click here for the recipe

Ayam Masak Lemak Putih

A common perception of Malay food is that it is an invariably spicy affair; for the most part it’s absolutely true – we do love our chilies and we certainly aren’t shy about using them in eye-watering quantities.

Nevertheless, Malay food is a diverse cuisine and there are, in fact, a number of delectable dishes for those of us looking for something a little less “pedas” (hot). Despite bearing all the hallmarks of a classic Malaysian curry, Ayam Masak Lemak Putih (Coconut Milk White Cooked Chicken) is, in fact, perhaps one of our mildest offerings, and is a great option for introducing your non-Malaysian friends to our incredible flavours. Of course, mild in no way means meek, and this wonderful dish is every bit as alluring as beef rendang and kari kapitan.

Brimming with nuance, on the face of it Ayam Masak Lemak Putih resembles a traditional Indian korma. Both mild and comforting, despite their inherent similarities what really sets these dishes apart is their flavour. Unlike its more famous doppelgänger, instead of cream or yogurt, Ayam Masak Lemak Putih is braised in a fragrant brew of coconut milk and classic South East Asian aromatics such as galangal, lemongrass and lime.

Another distinction between the two is the consistency of the sauce.

Unlike a korma, which is typically thick, Ayam Masak Lemak Putih‘s rich and moreish sauce is both looser and lighter; making it perfect for either drowning your rice in it, or as I love to do, moping up it with good white bread or, better still, some flaky roti canai.

Admittedly, despite its name my version of Ayam Masak Lemak Putih tends to err on the side of gray as apposed to actually being white; please don’t get hung up on the colour, or its name – especially when it’s something that tastes as good as this! The “white” is a product of using a copious amount of lemak (coconut milk) in the sauce, but outside Malaysia this can be an extravagance too far, and frankly it’s unnecessary. Of course if you do happen to have a glut of coconut milk available, by all means increse the quantity for a truly authentic look.

Note: Like most Malaysian curries, this dish will benefit from a rest before serving. As there is little or no chili in the sauce, a couple of hours resting time should suffice, though overnight is, of course, always ideal.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Click here for the recipe

Marmite Chicken 妈蜜鸡

I’m not sure why, but recently I’ve been in a distinctly Marmite state of mind.

Perhaps its the riots and lockdowns talking, but I think we can all agree these are dark and polarising times. Indeed, seen from that perspective 2020 is turning out to be the most “Marmite” year of them all! Dividing more than it unites, this dark concoction of Brewer’s Yeast claims no middle-ground; making it the pantry poster-child of this “love it or loathe it” culture we seem to find ourselves living in. Alas I adore Marmite, but as a Year, it can go straight to the back of the shelf…but not before I drone on about one of my favourite recipes: Marmite Chicken!

Arguably one of the last ingredients you’d associate with Asian food, Marmite Chicken is a surprisingly popular dish in the Chinese restaurants of Malaysia. Robust, and un-apologetically marmity, this dish isn’t for the fainthearted – but then again neither is Marmite! Much like Horlicks Chicken, there is naturally an element of the novel in play here, but don’t let that put you off. Of course it goes without saying that non-Marmite lovers beware: this may not be the dish for you!

This surprisingly easy dish is, in fact, a triumph of crispy deep-fried chicken morsels, contrasted with, and smothered in, an addictive umami sauce. Balancing both sweet and salty, this certainly isn’t the dubious fusion hash you’d expect it to be. As with similar dishes, Marmite chicken is best plated on  some fresh lettuce, sliced cucumber, and even tomato – anything that will absorb that wonderfully sticky sauce!

Serve with: plain rice, mapo tofu and something “neutral” like Sichuan Cabbage, or egg foo young,

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

To discover other delicious Chinese recipes from The Muddled Pantry, please click here

Click here for the recipe

Ayam Lada Hitam (Malaysian Pepper Chicken)

For better or worse, sometimes you can smell your dinner a mile away, as is certainly the case with Ayam Lada Hitam (Malaysian Pepper Chicken)!

Fragrant, fiery, and flavoured to the extreme, Asian pepper dishes are often divisive; with most of us either loving or loathing it. Deployed sparingly as a form of seasoning, the use of pepper in Western cooking is actually quite limited – perhaps a relic of the days when the spice was highly valued, and its use judicious. At its abundant source, however, pepper can be added with abandon and is often used to add heat to a dish, instead of just being a seasoning to enhance flavour. Unlike the heat produced from chilies, pepper’s burn is slower, deeper, and more aromatic – adding a pervasive undertone to a dish that chili does not. Personally I’m an avid fan, but I have to admit that when it comes to pepper, you can easily have too much of a good thing. Like most things in life and cooking, balance is key and in this recipe that is somewhere in-between the toasted spiced oil and the heat of the pepper.

Adapted from an early recipe from my Aunt, the acclaimed food writer Rohani Jelani, Ayam Lada Hitam is old-school Malaysian cooking at its best. Packed with flavour and simple to make, this dish doesn’t require any specialist Asian ingredients – making it a great option for those of us with limited access to such.

Ayam Lada Hitam remains a home-cooking classic, albeit one that is rarely mentioned in the culinary lexicon of modern Malaysia. It’s a shame really, as this spicy dish is worthy of its place at the table, and easily holds its own against stalwarts such as beef rendang and curry kapitan. Best served alongside a mild vegetable dish like sayur lodeh, or something sweet like kari nenas (Pineapple Curry), Ayam Lada Hitam makes a great addition to any Malaysian meal.

A word of warning though: come makan-time, just be prepared for a knock at the door, as your whole neighbourhood will have smelt what’s cooking for dinner!

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Click here for the recipe

Lai Yao Kei 奶油鸡 (Malaysian Butter Chicken)

Butter Chicken, but not as most of us know it!

Now obviously I’m a tad biased, but when I fancy some Butter Chicken it typically isn’t the Indian variety I’m hankering after. More often than not, what I’m really craving is actually something altogether different.

Indeed, Lai Yao Kei (Malaysian Butter Chicken) is about a million miles away from what most of us imagine when we think of Butter Chicken. In fact, I’d go so far as arguing this wonderful Malaysian dish, is in a league of its own. Unlike the oft mangled classic that is Indian butter chicken, the Malaysian version is an altogether different beast.

Unlike the Indian alliteration, there are no overnight or penetrative marinates here. Instead, flavoured morsels of chicken are ready for the deep-fryer in less than an hour, and smothered in a super quick creamy aromatic sauce. Infused with the unmistakable aroma of fresh curry leaves, and spiked with the heat from fresh chilies, the sauce itself is actually very simple and comes together in minutes.

Though you’d think the butter would be the star of the show here, it is actually the evaporated milk that steals the limelight. Admittedly, evaporated milk is probably the last ingredient you’d expect to find in a savoury sauce, but trust me, it works a treat and will blow your mind!

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Click here for the recipe

Dak-dori-tang 닭도리탕 (Korean Spicy Chicken Stew)

North or South, Koreans share a universal love for spicy food, and it doesn’t get much more fiery than this hearty stew.

Dak-dori-tang (spicy chicken stew), also known as dak-bokkeum-tang, is a perennial Korean classic, and though the recipe varies across the peninsula it is almost always both fierce and comforting at the same time. Traditionally made from a whole chopped chicken, onions and potato, the recipe can be adapted to your tastes and needs. Though skinned chicken breasts can be used, I personally prefer using boned thighs – they hold up better against the robust sauce, and don’t tend to dry out during the intense cooking process. With regards to the vegetables, again the recipe can be modified to include almost anything you have to hand: carrots, daikon, leeks – all make excellent additions.

Though classified as a stew, dak-dori-tang is actually more of a braise as the liquid is reduced over a high heat, leaving you with a thick and spicy sauce. As the cooking time is quite short (about 30 minutes), it is best to par-cook the harder vegetables before adding them to the sauce. If you opt to use bone-in chicken, it is important to use equal size pieces, making sure that they are well-browned beforehand and you adjust the cooking time accordingly.

Dak-dori-tang 닭도리탕 (Korean Spicy Chicken Stew)

Dak-dori-tang made with chicken pieces on the bone.

Although spicy by nature, dak-dori-tang is no less delicious when made slightly milder, if preferred. Despite their volcanic appearance, Korean chili powder (gochutgaru) and chili paste (gochujang) are actually not anywhere near as hot as they look, making it is quite easy to adjust the dish’s heat without being at the expense of flavour. They actually add a wonderful earthy, smoky undertone, and are definitely worth a trip down to your nearest Asian Supermarket. Though generally quite expensive, both have a very long shelf-life and if you plan to make Korean food they are essential Pantry items. Keep an eye out for Chinese brands as these are often considerably cheaper than their Korean counterparts, with no discernible difference in taste. On that note, a word of warning: under no circumstances should you substitute gochutgaru with any other type of chili powder. Anything else will be way too hot and will undoubtedly be the ruin of your dinner.

Disaster awaits all who are even tempted to try…

For more Korean recipes from The Muddled Pantry, please click here.

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Serve with: freshly cooked white rice along with a select of banchan (Korean side dishes) – I suggest some simple stir-fried cabbage and, of course, a generous portion of mak kimchi!

Click here for the recipe