Friday, September 10, 2010
I was going to pray at the as-sabereen mosque but then I saw lots of cars already had to park on the main road, I then decided to go to ISGH. There was no one at ISGH. I open my email and double check on the prayer time. I was early then because the prayer will start at 9 am and t was only 8 am at that time.
The recipe for this hot and spicy Red Chicken is as follows:
20 pieces red hot Cherry Peppers
2 tablespoons chopped garlic
2 tablespoons belacan or shrimp paste
2 tablespoons chopped lemongrass
1 stalk lemongrass
1 cup olive oil.
5 pieces chicken drumsticks
5 pieces chicken thighs
1/2 teaspoon grated fresh ginger
Salt to taste and 1 tablespoon sugar
Clean and remove the cherry peppers' seeds.
Blend cherry peppers with onion, garlic, shrimp paste and 2 tablespoons chopped lemongrass.
In a big wok, heat olive oil.
Fry the chicken until both sides half way brown. Set aside.
In the same wok with the used olive oil, heat blended mix until dry and the olive oil is separated to the surface.
Add fresh grated ginger and 1 stalk lemon grass.
Stir occasionally so that the bottom is not burn.
Add salt and sugar to taste.
Add the half way cooked chicken.
Let it simmer on low heat for about 15 minutes.
3 cups shredded carrots
3 medium size onions
1 tablespoon chopped garlic
1 teaspoon turmeric powder
1 tablespoon Worcestershire sauce
1 packet fish ball
2 pieces firm tofu
2 pieces fresh red hot peppers
6 cups coconut milk
salt and pepper to taste
In a big pot, add coconut milk.
Then add tofu that is cubed.
Add fish balls that has been cut into half.
Add turmeric powder, Worcestershire sauce, onion, carrot and garlic.
Add salt and ground pepper to taste.
Keep stirring until boiled.
Turn of the stove and serve warm with the white pressed rice.
Eid Mubarak and Selamat Hari Raya dan Maaf Zahir Batin!