Cooking Monster: Potatoes

Chicken

Ayam Kicap Pedas

March 26, 2022

Ingredients

3 shallots

2 garlic cloves

1 inch ginger

1 potato (sliced thin)

4-6 pieces of chicken (marinated with salt and turmeric)

1 tsp blended red chillies

1 tsp black pepper

1 tbsp sweet soy sauce

1 tbsp thick soy sauce

1 tbsp oyster sauce

1 tbsp tomato sauce

1/4 cup water

2 bird’s eye chillies (sliced thin)

Instructions

Deep fry the sliced potatoes and marinated chicken and set aside. Reduce oil for the gravy.
Blend shallots, garlic and ginger with some water. Sauté the blend until fragrant.
Add in blended chillies with 1 tbsp of sugar. Fry until ‘pecah minyak’.
Add in the black pepper, sauces and 1/4 cup of water. Stir well.
Add in fried chicken, potatoes and sliced chillies. Coat the chicken and potatoes with the sauce. Salt and sugar to taste.

Potatoes

Ingredients
2 potatoes
1/2 cup anchovies
2 red shallots
2.5 tbsp chilli paste
1 tsp tamarind paste
Sugar to taste

Instructions
1) Slice the potatoes into thin wedges.
2) Deep fry the anchovies and potatoes. Set aside.
3) Heat up some vegetable oil and sauté the chopped shallots until fragrant.
4) Add in the chilli paste with 1 tsp of sugar. Fry until 'pecah minyak'.
5) Stir in the tamarind paste that has been mixed with 1/4 cup of water.
6) Add in the fried anchovies and potato wedges and mix well.

Beef

Daging Salai Masak Lemak Cili Api

July 28, 2019

Ingredients
400g beef
2 potatoes
3 red shallots
2 garlic cloves
1 tbsp ginger
2 asam keping
2 lemongrass
1 tsp turmeric powder
10-15 small green chillies
1/2 cup coconut milk

Water

Instructions

1) Heat up a pan or a grill pan and smoke (salai) the beef without oil. Smoke for a few minutes to get char marks on all sides of the beef. Set aside.

2) Let the meat rest for about 10 minutes and slice thinly.

3) Mince the shallots, garlic, ginger, chillies and turmeric powder. Smash the ends of the lemongrass. Set aside.

4) In a pot, heat up 1 tbsp of oil, put in the sliced beef, wedged potatoes, minced ingredients. lemongrass and asam keping. Add in 1/2 cup of water, close the lid and leave to simmer for a few minutes.

5) Gradually add coconut milk and water to your preferred heat and consistency. Leave to simmer on medium heat for 1 hour. Salt and sugar to taste.

Chicken

Chicken Curry

May 05, 2019

Ingredients
3-4 pieces of chicken
3 red shallots (sliced)
2 garlic cloves (sliced)
1 tbsp ginger (sliced)
2 cinnamon sticks
4 bunga cengkih
4 buah pelaga
2 tbsp curry powder (mixed with water to make a paste)
150-200 ml santan
Potatoes and carrots
Water
1 tbsp fresh curry leaves (optional)

Instructions
1) Sautee sallots, garlic, ginger, cinnamon sticks, bunga cengkih and bunga lawang until fragrant. Add in curry paste and 1/4 cup of water and continue to sauté for 1-2 minutes.
2) Put in the chicken pieces and mix well. Add in 1/2 cup of water and close the pot with a lid and leave the water to simmer for about 5 minutes.
3) Mix in chopped potatoes, carrots, half of the santan and water until all the ingredients are covered.
4) Gradually add santan and water until the consistency of the curry is to your liking. Stir once in a while until the chicken pieces are cooked through. Leave the curry to boil until the veggies are soft.
5) Stir in the curry leaves. Leave on low heat for about an hour to thicken the gravy.

Chicken

Ayam Kurma

December 29, 2018

Ingredients
2 garlic cloves
3 red shallots

2 cinnamon sticks

2 bunga cengkih

2 biji buah pelaga

4 - 6 chicken pieces
2 tbsp kurma powder or 1 small 24g packet (made into paste by adding some water)
2 potatoes
1 carrot
Water
Santan
Air asam jawa (1/2 tsp mixed with water)
4 small chillies
Salt and sugar to taste

Instructions
1) Heat up oil and sauté the garlic, shallots, ginger, cinnamon sticks, bunga cengkih and buah pelaga.
2) Add in the Kurma paste and mix well. Add in the chicken and mix for about 3 minutes so the paste covers all the chicken. Then add in 1/4 cup of water, put a lid on the periuk and leave for 5 minutes.
3) Add in water, carrot, air asam jawa, 1/4 cup of santan and mix well. The water level should cover the chicken and veggies.
4) Gradually add in more santan and water until you get the consistency you prefer. Continue stirring until veggies and chicken are cooked through.
5) Salt and sugar to taste. Add the chillies before turning off the heat.

Chicken

Ayam Masak Kicap

December 09, 2018

Ingredients

1/2 chicken

Turmeric powder

Salt

2 potatoes (wedged and fried)

3 red shallots

2 garlic cloves

1 tsp ginger

1 cinnamon stick

3 buah pelaga

4 bunga cengkih

1/2 cup sweet soy sauce

1tsp tamarind paste mixed with 1 cup water

3 bird's eye chillies

Instructions

1) Fry the wedged potatoes until golden brown. Set aside.

2) Marinate the chicken with turmeric powder and salt. Deep fry and set aside.

3) Sauté the sliced shallots, garlic, ginger, cinnamon stick, buah pelaga and bunga cengkih until fragrant.

4) Add in the sweet soy sauce, tamarind paste and water. Leave to simmer.

5) Add in the fried wedges and chillies. Salt and sugar to taste.

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Potatoes

Begedil

July 08, 2018

Ingredients
1 kg potatoes, skinned and wedged

1/2 cup anchovies, fried

1/2 cup fried shallots

Chopped spring onions

3 eggs

Instructions

1) Deep-fry the potato wedges until cooked through. Take them out and mash in a big bowl while they're still hot.

2) Grind the fried shallots and fried anchovies

3) Add in chopped spring onions, fried shallots and ikan anchovies into the mashed potatoes. Incorporate well

4) Use your hands and shape the begedil into how big you want them to be

5) Dip into the beaten eggs before frying. Deep fry until golden brown.

Cheesy Goodness

Garlic Cheddar Chicken & Seasoned Wedges

February 03, 2018

Ingredients
Chicken
4-5 pieces pf chicken
3 tbsp butter
2 cloves of garlic chopped small
1/2 cup dry bread crumbs
1/2 cup cheddar cheese
1/4 cup parmesan cheese
1/2 tsp oregano
1/2 tsp dried parsley
1/2 tsp black pepper
1/2 tsp salt

Seasoned Wedges
3 potatoes (wedged with skin on)
2 tbsp olive oil
1 tbsp black pepper
1 tbsp onion power
1 tsp paprika

Instructions
1) Preheat oven to 175'c
2) Melt the butter and chopped garlic in a microwave
3) Mix bread crumbs, cheddar cheese, parmesan cheese, oregano, dried parsley, black pepper and salt in a big bowl
4) Set up you station like so, too make things easier and quicker. Cover the chicken first in the garlic butter and then coat it with the dry mixture

5) Arrange in a baking dish, sprinkle any leftovers of the cheese and crumb mix on top of it.

6) In a separate bowl, mix the potatoes and the seasoning ingredients well. Arrange on a baking tray

7) Bake for the potatoes for 40 minutes and the chicken for an hour.

Beef

Beef Curry

September 11, 2017

Ingredients
400g sliced beef
3 red shallots (sliced)
2 garlic cloves (sliced)
1 tbsp ginger (sliced)
2 cinnamon sticks
4 bunga cengkih
4 buah pelaga
2 tbsp curry powder (mixed with water to make a paste)
150-200 ml santan
Potatoes and carrots
Water
1 tbsp fresh curry leaves (optional)

Instructions
1) Sautee sallots, garlic, ginger, cinnamon sticks, bunga cengkih and bunga lawang until fragrant. Add in curry paste and 1/4 cup of water and continue to sauté for 1-2 minutes.
2) Put in the beef slices and mix well. Add in 1/2 cup of water and close the pot with a lid and leave the water to simmer for about 5 minutes.
3) Mix in chopped potatoes, carrots, half of the santan and water until all the ingredients are covered.
4) Gradually add santan and water until the consistency of the curry is to your liking. Stir once in a while until the beef slices are cooked through. Leave the curry to boil until the veggies are soft.
5) Stir in the curry leaves.

Chicken

Soto Ayam

July 09, 2017

Ingredients

1 packet of mihun (serves 6-8)

Kuah Soto

1/2 chicken, cut small

4 tbsp rempah soto, mixed with water to make a paste

2 Knorr chicken cubes

3 cinnamon sticks, 3 bunga lawang, 4 bunga cengkih

4 garlic cloves

5 red shallots

Salt and sugar to taste

Begedil

1 kg potatoes, skinned and wedged

1/2 cup anchovies, fried

1/2 cup fried shallots

Chopped spring onions

3 eggs

Kuah Kicap

1/2 cup fried shallots

250-300 ml sweet soy sauce, depending on how the chillies

Juice from 2 small green limes

15 - 20 small green chillies, depending on the heat

3 cloves of garlic

Garnishing

Bawang goreng

Shredded chicken, (boil 500g of chicken meat)

Spring onions

Tauge (celur)

Instructions

Kuah Soto

1) Sauté the sliced shallots, garlic, cinnamon sticks, bunga lawang and bunga cengkih until fragrant. Add in the soto paste, stir well. Add in water and leave the soup to boil

2) Add in chicken pieces and chicken stock cubes

3) Leave until chicken are cooked through. Salt and sugar to taste. You can keep adding the rempah soto if the soup still tastes bland

Begedil

1) Deep-fry the potato wedges until cooked through. Take them out and mash in a big bowl while they're still hot.

2) Grind the fried shallots and fried anchovies

3) Add in chopped spring onions, fried shallots and ikan anchovies into the mashed potatoes. Incorporate well

4) Use your hands and shape the begedil into how big you want them to be

5) Dip into the beaten eggs before frying

Kuah Kicap

1) Fry the garlic cloves in a pan, without oil, with the skin on until the skin turn brownish

2) Take the out, smash, remove the skin and chop roughly

3) Blanche the chillies with hot water for a bit to remove any strong smell

4) Blend everything together until you get a thick consistency

Prepare the min according to the package. Top your bowl with the garnishing!

Chicken

Roast Chicken and Potatoes

November 03, 2012

Ingredients

4 chicken pieces

Lemon juice from 1 medium-sized lemon

2 cloves of garlic, minced

1/2 tsp crushed ginger

4 tbsp BBQ sauce

1 tbsp olive oil

Ground black pepper

3 sprigs of fresh Rosemary

4 large potatoes

Oregano

Salt

Instructions

1) Marinade the chicken with lemon juice, minced garlic & ginger, BBQ sauce, olive oil, a sprig of rosemary leaves and 1 tsp of black pepper. Cover and refrigerate for about 2-3 hours

2) Preheat the oven to 200'c. Transfer the chicken into a baking dish greased with some olive oil

3) Cube the potatoes and mix them in the leftover marinade from the chicken. Add in about a tsp of oregano with a pinch of salt & black pepper and some more rosemary

4) Arrange in the same baking dish. Place a whole rosemary sprig and the squeezed lemon too. Roast for 1 hour

Beef

Shepherd's Pie

July 08, 2012

Ingredients
Mashed Potatoes
8 large Russet/Holland potatoes
1 cup fresh milk
6-8 tbsp butter

Meat Sauce
5 cloves garlic, chopped small
2 big yellow onions, chopped small
500g minced meat
2 tomatoes, diced
350g tomato puree/spaghetti sauce
1/2 cup sliced button mushrooms
1/2 cup mixed vege
Black pepper
Oregano
Salt

Instructions
Mashed Potatoes
1) Boil the potatoes together with the skin until fork-soft

2) Take them out, peel the skin, cut into wedges and mash while still hot. Add in butter and milk and continue mashing until smooth. Set aside

Meat Sauce
3) Heat up some oil in a pot, add in the chopped garlic and onions until fragrant
4) Add in the minced meat and stir until brown. When its half-cooked, add in the diced tomatoes and stir until they wilt
5) Add in the tomato puree or spaghetti sauce, slice mushrooms, 1 tsp black pepper, 1 tsp salt and 1 tsp oregano. Mix well
6) Add in the mixed vege. Cook until the sauce reduces and thickened. Set aside

7) Pre-heat the oven to 200'c with the bottom heat first
8) Grease the bottom of the bakingware (I got 3 out of this recipe) with a thin layer of butter
9) Pour 3-4 laddles of the meat sauce and cover with a layer of mashed potatoes, about 1.5 inch

10) Spread mozarella cheese and sprinkle some oregano on the top

11) Pop it in the oven for 25 minutes on the bottom heat and switch to the top heat for another 10 minutes

Older
Stories

Ayam Kicap Pedas

Sambal Goreng Kentang

Daging Salai Masak Lemak Cili Api

Chicken Curry

Ayam Kurma

Ayam Masak Kicap

Begedil

Garlic Cheddar Chicken & Seasoned Wedges

Beef Curry

Soto Ayam

Roast Chicken and Potatoes

Shepherd's Pie

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