Sunday, April 09, 2006

Long Overdue Recipes: Nasi Ayam


So sorry if I took so long to post the recipe, as my dear wife said...busy laa..need to finish up my MBA assignment.

Ok, the following are the enjoy cooking:

Nasi Ayam Abah's Style

- 1 medium size chicken (under normal circumstances, this can feed 5-6 adults), cut into halves. Remove excess fat and wash through with flour and lime (to remove the smell). Rinse and put aside.
- Get two slices of ginger (say 2 inch each) and 3 big cloves of garlic (smacked).
- For the base soup, put the chicken inside a soup/cooking pot, thrown in the smacked ginger and garlic and pour in generous amount of plain water and simmer for 30 - 45 mins. Along the way, put a dash of coarse salt and ground white pepper. (optional), towards the end, can also put it a cube or two of the chicken stock (or can also use the concentrated chicken stock in liquid form).
- Once the chicken in cooked (use a fork to poke into the chicken flesh), remove the chicken from the soup pot into a strainer and leave it to cool. Get some table salt and smeared it all over the chicken and put it aside.
- At this point the chicken part of the Nasi Ayam is done. Pls note that my version does not require the chicken to be deep fried.
- Ok the Nasi part. Wash rice (how much depends on how many people, normally for 1 medium size chicken, 3-4 pots would suffice) and strain. Ok, we can do this 2 ways, either use the chicken soup (made earlier) to cook the rice, or use plain water but would require some liquid chicken stock. I would normally opt for the 2nd approach (as it is easier). So, pour in some liquid chicken stock (at this point, the water has been poured earlier in the rice cooker along with the rice). Also 2 slices of ginger and 2 cloves of garlic (smacked). A bit of margerine, a dash of sesame oil and table salt, and last but not least the "pandan" leaves for the aromatic smell (all go into the cooker) and press the cooking button.
- For the chilli dipping. Blend together some garlic, ginger, red chilli and sugar. Put in some of the chicken soup for the sauce base. Once done, add in some table salt, and a generous amount of lime juice and give it a good stir.
- For the soy sauce. Mix a good amount of light and thick soy sauce, oyster sauce, ground white pepper and some crushed garlic (or finely chopped garlic). Again use the chicken soup for the base. Lastly, add in some honey to give that sweet tangy taste.
- The chicken is done, the Nasi is also done as well the sauces. So now "makan" time. Ok before we all tuck in, chop the chicken into small portions and arrange them nicely on a plate. Prior to that, slice some cucumbers and tomatoes (can also add in lettuce) and put them along the circumference of the plate. Place the chicken portion in the middle and sprinkle some chopped spring onions and parsley (daun saderi, can also use corriender leaves/daun ketumbar). Last 2 things to do, pour on top of the chicken just a little bit of the chicken soup as well as the soy sauce....and viola the Nasi Ayam Abah's style. (for sample photo of serving, please refer to our earlier posting)

1 comment:

Syikin said...

nak bg cadanganlah kalau blh buat, cubalah utk resepi site ni, wat printable view...senang saya nak print it out, ini utk org maleh salin cam saya.