Monday, November 14

Ayam Paprik - quick version

hello all, been weeks since i last updating my blog. quite busy lately with overload works at the office and all tiresome when i reached home. too tired that i felt lifting fingers on my keyboard would make me tired some more. hehe. anyway, this is the simple & quick dish i made when i have limited stock in the fridge and a short time available. this dish should be rich with vegetables but like i mentioned, this is a quick version one but taste absolutely splendid!

4 pieces of chicken - cut into smaller pieces
salt & turmeric powder
*mix chicken with salt & turmeric and fry. fry until about 3/4 cooked and not too brown. set aside.

paprik sauce:
5 shallots (i love shallots, that's why i use it quite a lot)
3 garlics
1 inch of ginger
*pounded them together
1 1/2 tbsp ground bird-eye chilli paste (*you can substitute it with red chilli paste if you not a fan of spicy)
2 tbsp oyster sauce
2 tbsp chilli sauce
2 tbsp ketchup
1/2 cup of water
1 stalk lemongrass - pound with pestle on its head to release flavors
3-4 kaffir lime leaves
salt & sugar to taste

carrot - diced
cauliflower - florette
long beans - diced
tomatoes - wedges
*vegetables are optional. doesn't have to put everything

1- heat oil and add in pounded items. stir until fragrant and color turns a bit brownish.
2- add in bird-eye chilli paste. stir until chili is cooked by seeing an oil forms on the surface.
3- pour in all other items including hard vegetables: carrot, cauliflower, long beans. stir for a while for the ingredients to be well mixed with each other.
4- add in fried chicken pieces.
5- turn the heat to low and let the gravy simmer until chicken is fully cooked and vegetables are tender.
6- when chicken are cooked, add in tomato wedges and sliced onion, stir for awhile and turn off heat.
7- serve with hot steamed rice.

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