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Posts Tagged ‘shallots’

Chicken satay, one of my favorite hawker foods in Malaysia, is marinated chicken/beef/pork meat skewed on a bamboo stick and grilled. The meat is flavorful enough, but we like to dip it in satay sauce. In Malaysia, if you go to eat satays, the vendor will bring up a batch of freshly grilled satays, individual satay sauce for each person, and condiments– chopped pieces of cucumber, pineapples, onion and let’s not forget the ketupat (rice cubes)! You can eat as much or as little as you’d like because only the eaten ones count towards your bill– when you are ready to pay, the vendor will collect and count all the empty skewers and tell you the total price. I remember when I was little, the satay costed RM0.10 for each skewer and the condiments (except ketupat) were free, but not anymore…

Malaysian Chicken Satays, served with satay sauce, cucumbers and ketupat (rice cubes)

Malaysian Chicken Satays, served with satay sauce, cucumbers and ketupat (rice cubes)

Malaysian Chicken Satay Recipe (makes about 100 skewers)

Ingredients:
6 lbs of boneless chicken thighs– cut across the grain, to strips of 1 inch width– see note below
about 100 bamboo skewers (10 inch)– rinsed

marinade (blend fine):
5 stalks (about 1 bunch) lemon grass
6 gloves garlic
12 shallots
3 tbsp ground coriander seeds
12 tbsp sugar
2 tbsp soy sauce
1 tbsp salt
1 1/2 tsp turmeric powder
enough oil to facilitate blending

Method:

  1. Marinate chicken meat in the marinade for 24 hours. Skew the meat on bamboo sticks (about the length of 5 inches). Be sure the top end piece of meat is securely skewed or it may fall off during grilling. The skewing is a very time consuming process so extra pair of hands helps! After skewing, chicken satays can be wrapped up and bag in batches, and keep frozen.
  2. When it’s time to grill, turn your grill on high heat. Brush chicken satays with some oil and grilled on high heat, uncovered, until the meat is just cooked. Always keep an eye on the satays because the meat is thin and they cook fast. Serve immediately with satay sauce and condiments (pineapples, cucumber, onion and ketupat).

Regina’s Note:

  • Chicken thighs: I don’t trim off the chicken fat because they give more flavor and prevent the meat from drying during grilling.
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I tried this recipe before using just duck legs, but this time I decided to do it with the whole duck– which means I would have to chop the duck myself. As you can see, my chopping skill is very bad… oh well, my family don’t care much as long as it tastes good! 🙂

Malaysian 'Lor Ark' (whole duck)

Malaysian 'Lor Ark' (whole duck)

Malaysian ‘Lor Ark’ Recipe– from Hochiak! Delicious Asian Foods

Ingredients:
1 whole duck (approx 2 kgs)
3 inches galangal (lengkuas)
8 shallots
4 cloves garlic
50 grammes 5 spice powder
3 tablespoons dark soya sauce
2 tablespoons sugar
salt to taste
1 litre hot water
4 tablespoons cooking oil

Method

  1. Clean duck thoroughly by rubbing it with some salt. Rinse. Rub about 30 grammes of 5 spice powder over the duck and allow to marinade for 1 to 2 hours.
  2. Pound the galangal, garlic and shallots separately.
  3. Heat 2 tablespoons of oil in wok and saute shallots till aromatic. Remove shallots. Add garlic and saute till aromatic. Remove garlic. Add galangal and saute till aromatic.
  4. Return shallots and garlic into the wok and stir together with galangal till even. Add dark soya sauce and sugar. Stir well.
  5. Add duck and coat it with mixture. Allow duck to cook and shrink slightly. Control heat so that duck does not burn. Once duck has shrunk slightly, add about 200 ml water and allow it to boil. Continue with another 200 ml and repeat process till 1 litre of water used. The water should be filled up to at least half the duck. Add remaining 5 spice powder and reduce heat to simmer.
  6. Stew/simmer for 1.5 hours turning every 10 minutes. Add salt to taste and water if it is drying out.
  7. Remove duck and drain off excess gravy. Allow to cool before serving with gravy (sieve gravy to remove spices before serving).

Regina’s Note:

  • If after 1.5 hours of stewing and the liquid is still watery, remove the duck and just cook down the liquid until it thicken a little (if you have chicken hearts or gizzards on hand, you can add in this time to stew). When the sauce thicken, return the duck back to wok to stew for a little while, then the duck and the sauce will be flavorful.
  • Don’t throw away any sauce leftovers– it’s good for stewing eggs and tofu!

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I got the idea from Chinese stewed duck ‘Lor Ark’ posted by pablopabla in his blog Hochiak! Delicious Asian Food. I made the stewed duck before and it turned out delicious, so I did it with chicken wings this time. I also added some chili powder for a little kick in flavor. Overall this dish turned out delicious too, and with the leftover sauce and some tofu and hard boiled eggs, I got another yummy simple dish– stewed eggs and tofu.

Stewed Chicken Wings

Stewed Chicken Wings

Stewed Chicken Wings Recipe

Ingredients:
15-20 chicken wings (mid joints)
1 inch ginger
1/2 inch galangal
4 cloves of garlic
8 shallots
1 tsp five-spice powder
2 tbsp dark soy sauce
2 tbsp sugar
salt to taste
chili powder (optional)
4-5 cups hot water

Methods:

  1. Clean chicken wings and season with five spice powder for 30 minutes.
  2. Blend ginger, galangal, garlic and shallots in a blender, adding just enough water to facilitate blending.
  3. Heat up a wok and add some oil. Fry the blended paste until fragrant, add dark soy sauce and sugar, stir well.
  4. Add chicken wings and stir until the skin is cooked and shrink slightly. Add hot water and bring to a boil. Then reduce heat to medium and cook until the wings are done and sauce thicken slightly. Turning occasionally so the wings won’t stick to the bottom. Add salt and chili powder to taste. (if the wings are done and the sauce is still watery, remove the wings and continue cooking the sauce, until it thicken slightly).

Note:

I didn’t have fresh shallots this time so I used fried shallots in my pantry, just added it after I added the chicken wings to the wok.

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