Chicken Rice (Nasi Ayam)

Ingredients :

• 2 Teaspoons Olive Oil
• 1 Small Onion -- finely chopped
• 1/2 Teaspoon Ginger -- finely chopped
• 1 Clove Garlic -- finely chopped
• 1 Cup Rice
• 1 1/2 Cups Hot Chicken Broth
• 1/2 Teaspoon Salt
• 3 Pounds Chicken -- cooked and cubed
• 1/2 Teaspoon Salt
• Soy Sauce -- to taste
  

Directions :

1. Heat oil in pan, add onion, ginger, garlic and saute for 1 minute.
   
2. Add rice and continue to fry for another 2 minutes as rice changes color.
   
3. Add broth and salt, bring to a boil.
   
4. Cover the pan, reduce heat to low and cook until all the liquid is absorbed about 12 minutes.
   
5. Give the mixture a quick stir, cover the pan and remove from heat.
   
6. Allow rice to rest for 10 minutes.
   
7. Briefly saute chicken so that it is back to a serving temperature, place over a serving of rice, sprinkle with salt and soy sauce and serve.

Honey Sauce Chicken Wing

Ingredients

• 600g–650g chicken wings
• 1 tablespoon of chopped garlic
• 1 tablespoon of chopped shallots
• 2 tablespoon of chopped ginger
• 3–4 bird’s eye chillies - chopped
• 2 tablespoon oil
• 1 teaspoon toasted sesame seeds
  

Marinade

• 1 tablespoon ginger juice
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• ¼ teaspoon of salt
• ½ teaspoon pepper
• 1 teaspoon sugar
  

Honey sauce – (combined)

• 1 tablespoon oyster sauce
• 2 tablespoon light soy sauce
• 4 tablespoon honey
• 2 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 150ml water
  

Method

1. Season chicken wings with marinade for several hours or, preferably, overnight.
2. Deep-fry chicken wings until golden brown. Drain oil.
3. Heat a clean wok with 2 tablespoons oil; lightly brown shallots, ginger and garlic.
4. Add in bird’s eye chillies and pour in combined honey sauce ingredients; bring to a boil.
5. Return pre-fried chicken wings to the wok. Cover and cook over low heat for 8 to 10 minutes or until sauce is reduced. Transfer to serving dish and garnish with a sprinklig of toasted sesame seeds.

Satay with Peanut Sauce

Ingredients :

A) Satay

1.5 kg chicken -deboned
1 stalk lemon grass
1 tsp sugar
1 tsp cummin
1 tsp coriander
1/2 tsp powdered cinnamon
2.5 cm piece fresh turmeric
8 shallots
salt to taste

(tsp - Tea spoon)

Method :

1. Cube the chicken meat, drain and put aside.
2. Grind coriander, cummin, tummeric, peanuts, salt and sugar.
3. Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil, marinate the chicken with this mixture.
4. Using special skewers, skewer 5 pieces of meat on one skewer, as in Kebabs.
5. Gril over burning coal, constantly sprinkling cooking oil over the meat using crushed lemon grass.
6. Turn over and continue grilling until the chicken is cooked.
7. Serve with peanut sauce.
   

Ingredients :

B) Peanut Sauce

1 cup sugar
1 bombay onion
1/2 cup tamarind juice
2 stalks lemon grass
2.5 cm piece ginger
3 tbsps pounded chilies
300 gms peanuts - roasted
A piece of galangal
salt to taste

Method :

1. Grind the roasted peanuts.
   
2. Put aside grind lemon grass, ginger and galangal until fine.
   
3. Slice bombay onion and stir fry until soft.
   
4. Add in ground chillies and the other ground ingredients.
   
5. Add in tamarined juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.
6. To serve, arrange a few sticks of satay on a plate and serve with abowl pf peanut sauce, cucumber . Satay also goes very well with compressed rice.