Homemade Spiced Chicken Nuggets

I love fried food, no doubt about that,
anytime, anyday, anywhere.

Bought chicken nuggets never attract me,
for me they are tasteless, and most of the time
can't even taste the chicken.  I mean how much chicken content in it?
Not to mention the level of sodium and preservatives.

So I made this homemade chicken nuggets
from chicken breast fillets.
I wish I could use madras curry powder
and add dried chilli into it, but then my son can't enjoy it.
You can add those if you like it spicy :-)
This one I made it without curry powder
and used coriander powder instead.


Here is the recipe

Ingredients:
1 chicken breast fillet

Flour Mixture:
1/2 cup of plain flour
1/2 cup of rice flour
1 tsp of very coriander powder
1/2 tsp of turmeric powder
salt and pepper to taste
Mix them together well.

Method:
Heat pan then add enough oil for deep frying,
once the oil is hot, lower the heat to medium,
Deep chicken breast pieces into flour mixture
and fry them, continue until finished
and do not over-crowd the pan.
Dry them on paper towel.

You can eat it just like that, or with tomato sauce or chili sauce.


... enjoy...

Chicken and Piquillo with Basil Pesto Plus Mashed Potato Pea and Bacon

Chicken and Piquillo with Basil Pesto

Mashed Potato, Pea and Bacon

This is a twist of an easy peasy yummy "Turkey Involtini" recipe from Super Food Ideas :-)

I should used Turkey Breast instead of Chicken Breast

Since I couldn't open the Piquillo jar (I have arthritis), I did not fold Piquillo and Basil Pesto into the pounded chicken breast.  

I add fried bacon into the mashed potato and pea.

yummoooo :-)

 

Mashed Potato, Pea and Bacon

Ingredients:

8 small Potatoes

1 cup Frozen Peas

Sour Cream, as needed

Parmesan Cheese, as much as you like :-)

4 shoulder bacon, finely chopped

Method:

Spray frying pan with cooking oil.

Fry bacon until golden and crispy, set aside. Keep the oil.

Washed Potatoes, put in a sauce pan, cover with cold water.

Bring to boil until potatoes cooked, add frozen peas for the last 4 minutes.

Drained. Put the sauce pan back on top of the stove, mashed.

This will also dry excess water.

Mix all together in a serving bowl 

including sour cream and parmesan cheese, mix well.

Chicken and Piquillo with Basil Pesto

Ingredients:

2 chicken breast fillets, sliced thinly.

2 tbsp basil pesto

150 gr piquillo, quatered

Olive oil spray

Method:
Use the same pan that you used to fry bacon, add more cooking oil spray if needed.
Fry chicken breasts until cooked on both sides.
Put them on serving plate.
Put piquillo and drizzle with basil pesto.
Ready to serve.

~ Enjoy~

Crispy Fried Chicken

Crispy Fried Chicken

I got this recipe from Mbak Retno of Kedai Hambug,

who always have great recipes with beautiful tempting pictures too.

Mbak Retno, thank you for sharing (^_^)

You can click here for her recipe.

I made this about 2 nights ago and we all love it!

Below is her recipe too but I add few more ingredients:

Ingredients:
600 gr chicken breast fillet, thinly sliced to 15-20 pieces

Coating Batter:
10 tbsp plain flour
4 tbsp corn flour
2 tsp baking powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper (I did not add this so my toddler can eat it too)
1 tsp ground black pepper

1 tsp of ground coriander (I add this)

Crispy Flour Mixture:
10 tbsp plain flour
3 tbsp corn flour
1 tsp baking powder
1 tbsp salt

1 tbsp of shredded coconut (I add this)


Method:
Prepare hot oil for deep frying.
Dip sliced chicken into coating batter, then roll and coat with crispy flour mixture.
Deep fry in hot oil until golden brown.
Once cooked, drained.
Ready to serve.

_ - Enjoy - _

Oven Fried Chicken

Oven Fried Chicken

I believe this is a healthier alternative to Oil Fried Chicken.

This recipe is using Julie Goodwins' technique in her recipe, Oven Fried Chicken.

I used Indonesian Fried Chicken seasoning for this.

Here is my recipe:

Ingredients:

6 Chicken drum sticks

50 gr butter, melted

breadcrums

fine dessicated coconuts

1 sachet of Indonesian fried chicken seasoning

Method:

Preheat oven 200C or 180C fan forced.

Lay baking paper on baking tray.

In a mixing bowl, combined breadcrumbs and fine dessicated coconuts. (Sorry Friends, I don't have the exact measurement for this, but I used 1:1 for the comparison, perhaps that can be used as guidance)

Rub chicken with melted butter.

Put chicken in breadcrumbs mixture, press lightly so chicken covered well with it.

Placed them on baking tray.

Put them in the oven for 30 minutes on each side.

I was worried that the chicken won't cooked thoroughly,

then I continue to cooked them 15 minutes on each side.

Use skewers to check, if the it comes out clean / clear juice

that means the chicken pieces are cooked.


My family loved it, and I definitely will make it again ^_^


(^_^) Have a Bless Day to You All, Whoever Read this Post (^_^)

~ ~ Enjoy ~ ~

Easy Peasy Rendang Grilled Chicken

Easy Peasy Rendang Grilled Chicken

Ingredients:
2 chicken maryland
1 package of Rendang spices (available at Woolworth's)
Rice Bran oil, as needed

Method:
Wash the chicken, pat dry with kitchen tissue.
Rub chicken with rendang spices, marinade overnight in the fridge.
The next day, take the chicken out, put them on baking tray.
Drizzle with oil.
Grilled at 200C for 40 minutes, turning occasionally until cooked.
Served with steamed rice.

^ Enjoy ^



 

Ayam Panggang Kecap

Budi Sutomo's Chicken Satay with Cashew Nuts Sauce

Chicken Wings in Hoisin Sauce

Fried Chicken Wings Laksa

Indonesian Food Feast

Nasi Uduk Kuning (Turmeric Coconut Rice)

My Shredded Chicken

Pork Rendang

recipes to follow

Rice Vermicelli Chicken Noodle

Shredded Chicken

Shredded Chicken

Ingredients:

4 chicken thighs, skinned

7 kaffir lime leaves

3 small cloves of garlic, thinly sliced

4 shallots, thinly sliced

1 bird eye chili, sliced

1 long red chili, sliced

1 knob of galangal, bruised

1 lemongrass, bruised

1 tsp of tamarind puree

Chicken stock

2 tbsp of sweet soy sauce

1/2 tsp of sugar

2 tsp of salt

2 tbsp of rice bran oil

1 litre of water

Method:

Boil chicken until they are cooked.  Take chicken out, let it cool and shredded.

Keep the stock.

Heat oil in a pan over high moderate heat,

add kaffir lime leaves, garlic, shallots, 

bird eye chili, long red chili, galangal and lemongrass.

Sautee until soften, add shredded chicken, mix well.

Add tamarind puree and about 2-3 tbsp of chicken stock, mix well.

 Add sweet soy sauce, sugar and salt, about 2-3 tbsp of chicken stock, mix well.

Add 2 tbsp of dessicated coconut.

Mix well and sautee until liquid absorp.

Ready to serve.

Chicken Breast Marinated in Chinese Style

 Chicken Breast Marinated in Chinese Style

Normally we used pork, but I don't really like pork so I used chicken breast.

If you'd  like to have it moist, use pork belly or chicken thigh fillets.

  Ingredients:

1 Chicken breast, sliced
1 pc red fermented bean curd & 1 tbsp of its juice
1 tsp five spice powder

1 tsp sugar 

1 tbsp oyster sauce
1 tbsp of sambal oelek/chili paste
**you don't have to use this chili paste if you don't like it spicy**

Rice brand oil

Method:

Combined all ingredients, except rice bran oil.

Mix them well, marinate them in the fridge for 24 hours.

After that, heat oil in a pan, fry the marinated chicken in batches.

Then ready to serve (^_^)

...: Easy right? :...

 After marinated for 24 hours

 Ready to serve ... yum!!

This is the fermented bean curd.

Besides for cooking, if you like the taste, you can eat it directly too.

Drumsticks in Green Chili

Drumsticks in Green Chili

The green chili is Padangnese famous green chili.

Padang is located in West Sumatera, Indonesia.

Since it is green chili, I should have used green tomatoes as well,

but I couldn't found green tomatoes here,

so instead I used red tomatoes.

 Ingredients & Method for chicken:

Water.

1-2 tsp of salt.

4 pcs of drumsticks, skinned, bones on.

Rice bran oil.

Put water in a pot and add drumsticks in it.

Water must covered drumsticks.

Add 1-2 tsp of salt and bring to boil.

Once drumsticks are cooked, drained, set aside.

Heat oil in a pan.

Pan fried drum sticks and set aside.

Ingredients & Method for Green Chili:

15 pcs of green chilis

1 tsp of salt

1/2 tsp of sugar

7 kaffir lime leaves, scored the leaves

1 lime wedge

1 tomato, chopped

8 shallots

Water & Rice Bran oil, as needed

First, in boiling water and add green chili and shallots in it.

Boiled until softens.  Drain, set aside.

Coarsely pound them using mortar and pestle.

Heat 2 tbsp oil in a pan, add pounded green chili, shallots,

tomato and kaffir lime leaves until fragrant.

Cook for 3 minutes further until tomato soften.

Add salt and sugar, mix well.

Cook for 1 minute further.

Switch off the stove.

Serve with lime wedge.

 Green chili and shallots in boiling process

 Sautee them with tomato and kaffir lime leaves

 Ready to serve

Chicken and Pickled Mustard Soup

Chicken and Pickled Mustard Soup

This is one of my Mum's recipes.  I love all of Her recipes, whenever I cook it, it "takes me back home"

**Miss you a lot Mum**

These are rinsed Pickled/Salted Mustard

in Indonesia we call it Sayur Asin

it made of Sawi Pahit / Mustard Green / Gai Choy

At home, we can buy it fresh but here they come in packages

like in below pictures:

The above are without chili, I did buy few with long red chilis in it.

I like it but not my husband :-) too spicy for him :D

This soup is very easy to make, here is the recipe.

Ingredients:

4 chicken thighs, skinless, bone intact

1 package of pickled mustard

2 litre of water

2 tsp of salt

**For vegan, just replaced chicken with tofu**

Method:

In a pot, put chicken, add 2 litre of water and pickled mustard.

Bring all to boil until chicken cooked.

Once chicken cooked, add 2 tsp of salt.

Mix well, simmer for 1 minute.

Ready to serve with steamed rice.

~easy, just put everything in a pot~

Soto Ayam - Encore!

Soto Ayam

This one is my 'Cheat' Soto Ayam

 because I used instant Soto Ayam Seasoning.

 I did make a Homemade one before.

I think the taste is not too bad with instant seasoning.

Usually we have this with vermicelli,

but I did not add vermicelli in it.

Soto Ayam is originally from Java Island, Indonesia.

I prefer to call it a clear yellow color chicken soup.

You can taste salt, sour, and spices in it.

Nice to have this dish during winter :-)

The Soto Ayam instant seasoning I used

Serve: 2

Ingredients:

1 package of Soto Ayam instant seasoning.

1.5 ltr of water

Hard boiled eggs

 4 chicken thighs, skinned, bones on

4 potatoes

1 tomato, cubed

1/2 package of bean sprout

cabbage, shredded

For Garnish:

fried shallots

celery, finely chopped

Sambal oelek

Method:

Put water and chicken thighs in a pot. Bring to boil until chicken cooked.

Shred chicken once cooled.

Boiled potatoes with the skin on.

Once cooked, drained, let it cool, skinned, and cubed.

Bring chicken stock to boil, add bean sprout and cabbage.

Cook for 1 minute, use slotted spoon to take them out.

In a serving bowl, add potato, tomato,

cabbage, bean sprouts, chicken,

pour chicken stock, put eggs,

garnish with celery and fried shallots.

If you like chili, add sambal oelek.

Ready to serve.

Nasi Uduk / Rice cooked in Coconut Milk

Nasi Uduk

Nasi Uduk is Indonesian food, considered traditional too from Jakarta.

It is actually rice cooked in coconut milk with lemongrass and bayleaf with a little bit of salt.

I cooked this dish before.  But I found this time I cooked it a bit different and got much better result, fluffy soft cooked rice.

You can have Nasi Uduk with yellow fried chicken, prawn crackers, peanut sauce, potato fritters, vegetable fritters, petai beans, tofu and eggs cooked in soy sauce (Semur Telur dan Tahu) shrimp paste chili, and Indonesian sour soup.


The one I make this time is a simple one.
Nasi Uduk, Chicken in Bali Spice, Spiced Fried Eggs,
Prawns Crackers, Peanut Sauce, and
garnish with fried shallots.






For Nasi Uduk:

Prepare steamer.

Wash 3 cups of rice, transfer them into the pan,
pour 270 ml of coconut milk, add 2 bruised lemongrasses
and 4 dried bayleaves, add about 350 ml of water.
Put them on the stove with high heat, keep stirring,
once boiling, lower the heat to medium, keep stirring until all liquid absorb into the rice.


Once water in the steamer is boiling vigorously,
transfer the rice onto it, let it steam for about 20-25 minutes,
or until rice is fully cooked.

Cooked Nasi Uduk

For Chicken in Bali Spice:

Prepare chicken thigh fillets, cubed.

Transfer chicken into a pan, add water enough to cover the chicken.

Put it on the stove, let it boil until chicken fully cooked.

Once the stock is reduced to half, add BAMBOE BALI SPICE.

Mix well, close the lid, let it simmer is low heat until liquid evaporated, stir ocassionally.

To make the peanut sauce I make it the same as peanut sauce for Ketoprak.

For Fried Eggs:

Combined 2 large eggs, 1/2 tsp of garlic powder, 1/2 tsp of salt.

1 tsp of sambal oelek (yes I love chili), 1 tsp of coriander seeds,

a dash of ground white pepper.

Mix/whisk all well.  Then heat the pan, add 2 tbsp of rice bran oil,

pour egg mixture, the fried until cooked.

Bubba's Mie Godog Jawa

Bubba's Mie Godog Jawa /

Javanese Steamed Noodle

Click here for this recipe.

Quick Noodles