Ayam Goreng Kunyit

We just whipped this up in a hurry for dinner tonight. We had defrosted about 12 pieces of chicken drummets and mid-wings to make Chicken in Chinese Wine, but as we decided instead to buy fried rice for dinner, I decided that fried chicken would go better with it.

I had kunyit powder or tumeric powder on hand since the last time I made Ayam Lemak (another post for another day. ;P), so we used it as a simple marinate for this dish.

Ingredients:

1/2 tbsp Kunyit Powder (aka Tumeric powder)

12 pieces Chicken Drummets/Mid-wings

2 tsp cooking oil + cooking oil for frying

Salt to taste

Method:

1. Dry the chicken pieces with a kitchen paper towel. This will help the kunyit adhere to them.
2. Using a glove - kunyit leaves a stubborn yellow stain - marinate and coat the chicken with the kunyit powder, 2 tsp of cooking oil and salt. We were in a hurry, so we only marinated for about 10 minutes. If you could, marinate as longer. Nonetheless, the 10 minutes marinate still tastes so good. =)
3. Heat oil up and fry the chicken pieces until done. Keep to medium heat and fry about 8-10 minutes each batch. Drain well to leave behind a crispy, yummy Ayam Goreng.

And it will be a long time when we next buy Ayam Goreng from any Nasi Padang stall. ;P

Banana Balls or Jemput Jemput Pisang or Cekodok Pisang

The hubby had a craving for banana balls... and I had over-ripe bananas with a wish to be made into anything other than banana cake or remaining a fruit. So after a thorough search online for banana balls, I finally found it in Mama Fa Mi's fotopages.

I've modified her recipe a little, especially since the bananas I had were very sweet and the amount was way more than her 3 ripe bananas. That said, this is really a recipe for the impatient cook - it takes less than 5 minutes to get the preparation done and all it takes is to fry up the banana balls.


Ingredients:
350g ripe bananas, mashed
1 1/2 cup flour
1 1/2 tbsp milk powder
3/4 tsp Baking powder
2 tbsp Sugar
1/4 tsp Salt
Oil for frying

Method:
1. Sift flour, baking powder and milk powder.
2. Mix the mashed banana, sugar and salt well.
3. Add the dry ingredients to the banana mix. Make sure that the overall mixture is neither too dry nor too wet.


4. Heat the oil and drop tablespoonfuls of the mixture into it. Once the batter balloons and turns a golden brown, scoop it up and drain it well.


5. Enjoy!


It's a heavenly taste - wonderful bite of banana, soft, yet chewy in texture. And it I mention that it's so simple to make? *g*

Brenda's Bergerdils

Otherwise known as potato patties, these Bergerdils are easy to make and oh-so-yummy! The addition of chopped onions into the patties give these little potatoes a nice kick.

Brenda's Bergerdils
Ingredients
3 largish Russet Burbank potatoes (steamed and peeled)
3 1/2 tbsp dried shrimps (washed, blended, and fried with a very little amount of oil)
1onion, chopped
1 egg
1/2 tsp pepper
3 pieces of cream crackers, crushed (I use Hup Seng brand, and they come in packs of 3 crackers. See pic below.)

1 egg beaten with 40ml water for coating
Oil for deep frying

Method
1. Mash the potatoes and leave them to cool. You don’t have to mash them especially fine.
2. Throw in the dried shrimps, onion, crushed cream crackers (hey, alliteration! *g* I just smash the packet around and throw in the crushed crumbs into the mix), egg and pepper into the potato and mix the lot well. The ingredients flavour the potato enough that you do not have to add any more salt.
3. I like even-sized bergerdils, so I weigh them to about 50g and shape them into flattened balls. It helps in shaping if your hands are slightly wet, so after shaping about 3 or 4 bergerdils, I wash my hands to wet them. If you're making these as finger food, weigh them in at about 30g to make smaller bergerdils.

4. In a wok or pan, make sure the oil reaches about half the height of the bergerdil. Since most of the ingredients of the bergerdil cooks rather fast, the idea is to brown the bergerdil, rather than to deep fry them.
5. Dip the bergerdil into egg mixture and fry till golden brown.

6. Once removed from the wok, let the bergerdils cool on a wire rack to retain most of its outer crisp. You can eat the bergerdil warm or at room temperature (although I love eating them warm).

Bergerdils make excellent party food because they can be made in advance and warmed up before serving. And who doesn't love fried potatoes? heh