Good afternoon, dear friends 😀
As it is now the rainy season and the weather is quite cool, I am able to spend more time cooking in the kitchen. Also, when the weather is cool, I can make my family’s favourite fried foods that I try to minimise during the hot season as they will tend to cause sore throats (i.e. heatiness in the body).
Right now, I have boiling away on my stove my family’s favourite soup known as ABC Soup, which is made up of potatoes, carrots, tomatoes, big onions and pork ribs and boiled over a low fire for about 3 hours. I have also cooked some Fried Chicken which I call it “a la Malaysian style” because you can find this dish in the other cultures like the Malays, Indians and Chinese. 😀
This is my version :-
Malaysian Fried Chicken
4 chicken legs, cut into thighs and drumsticks
– washed and pat dry with paper kitchen towels
Ingredients to be pounded or blended :-
* 3 shallots or small onions
* 3 cloves garlic
* 1 tbsp curry powder
* 1 tsp turmeric powder
* 2 tbsps oyster sauce
* 1 1/2 tsp salt
* 1 tsp pepper
* 1 tsp sugar
* 2 tbsp corn starch
1) Marinate the chicken pieces in the ingredients above for at least a few hours, the longer the better. Leaving overnight in the refrigerator is best.
2) Remove from the fridge one hour before cooking.
3) Deep fry until golden brown.
There…..that was easy, right? 😆 You can use chicken wings, too. 😉
Note – sometimes, I will wrap these chicken pieces in Pandan (Screwpine) Leaves before frying. The Pandan leaves give the chicken a wonderful, yummy aroma, thus making this dish even more delicious. Here, the chicken will be called “Pandan Chicken.” 😉
Bon Appetit! 😀