Daddy's "Pad Thai-style" baked chicken

Fried chicken drumsticks, wings and even drummettes are a favourite of Singaporeans and Malaysians. There are many varieties of fried chicken abundantly available throughout the Malay Archipelago. I thought that I'd try something different for a change and bake chicken with the distinctive flavour of Thailand and try to give and impression that its fried. Children of all ages love this timeless recipe and adults just can't get enough of this.

 Ingredients:

•  1 1/2 lbs of chicken (drumsticks, wings or even drummettes)
•  3 Tbspns of Fish Sauce
  ( Asian family is good quality, even Knorrs)
•  2 tspns of Chilli powder (increase according to taste)
•  1 whole lime (juice squeezed out and pitts removed)
•  1/2 tspn of salt (according to taste)
•  1 Tbspn of tabasco sauce
•   2 Tbspns of olive oil (or cooking oil)

**NOTE** 
The olive oil or cooking oil in the mix, helps to prevent the chicken from sticking to the bottom of the pan or grill


Preparation:

1.  In a large mixing bowl place the cleaned chicken and add the above seasonings. Mix well. The mixture should be bright red in colour but then again it depends on the type of chilli powder that you are using.
   
2.  The chilli powder can be increased according to taste preferences.
3.  Let sit for a minimum of 3 hours (overnight in the refrigerator is preferable)
4.  Preheat oven at 400 C. I like to use conventional roast but on bake is fine as well.
   
5.  Place the chicken in a baking tray and bake for 20 mins on one side.
6.  Turn the chicken over on the other side and bake for another 20 mins.
7.  At this point, the chicken is cooked and dark red in colour.
8.  Turn the oven onto grill/or High for another 10 mins turning the chicken over at the 5 min mark or untill the chicken is bright and crispy.

**Serving Suggestion**
Place the chicken on a flat plate on a bed of lettuce.

 

Prawn (Chemeen) Masala Curry

Ingredients

• 2 lb - Prawns, de-shell & de-vein
• 2 tbsp - Coriander powder
• 1 to 2 tsp - Red chili powder
• 1/2 tsp - Turmeric powder
• 2 to 3 pinches - Hing (asafaetida) powder
• 6 to 8 - Green chilies, slit in center
• 1 inch piece - Ginger, grated
• 4 big pips - Garlic, grated
• 4 big - Shallots, chopped
• 1/4 cup - Coconut, cut into small bits
• 2 sprigs - Curry leaves
• 1 piece - Kodampuli (the black pulli pieces), or ½ inch Tamarind paste soaked in water
• 1 cup - Thick coconut milk

Preparation:

1. Heat oil in a kada (wok), add curry leaves and coconut bits. Then add green chili, ginger, garlic and shallots. Stir and fry for a minute. 
2. Meanwhile in 1/2 cup water, cook kodampuli for a minute in the microwave.
3. Now add all the powder one by one. Stir, fry and cook the masala for minute. Then add the cleaned prawns, stir and mix well with the masala. Pour in the kodampuli with water and cook the prawns till half done.
4. Pour in the coconut milk and cook the prawns till the gravy thickens up and the prawns is fully cooked
5. Garnish with cilantro

Serve with rice, chapati or appam. Can also be eaten with rice.

Grilled Tandoori Chicken

Ingredients:

• 1 spring chciken cut into quarters
• 1 1/2 tbsp lime juice (fresh limes)
• Salt to taste
• 1 cup whipped yoghurt
• 2 tsp garlic (ground)
• 2 tsp ginger (ground)
• 2 tsp coriander powder
• 2 tsp tomato sauce
• 2 tsp red chilli / paprika powder
• 1 tsp cumin powder
• 2 1/2 tsp tandoori masala powder (Superstore/Save-On Foods)
• Oil/ghee(clarified butter) for brushing the bird

Preparation:

1. Make slanting gashes on the chicken on all sides.
2. Marinate the chicken in the combined masala for about 4 hours.
3. Prepare a baking dish and brush the bottom of the dish with a little oil.
4. Carefully place the chicken pieces in the center of the dish and brush with some ghee on top.
5. Pour any remaning marinade into the dish and bake in a moderate oven at 375 deg F till the chicken is done and becomes golden brown at the top.
6. You might have to turn the chicken over a couple of times to get a uniform browning effect.

*** NOTE: You can also bbq-grill the chicken for better effect. ***

Yoghurt and Tamarind Marinated Grilled Chicken

Ingredients:

• ¾ cup plain yogurt, stirred
• 1 Tbsp tamarind paste (available at most Asian grocers)
• 3 Tbsp finely chopped garlic
• ¼ cup canola oil
• 1 ½ Tbsp salt
• 1 ¼ tsp ground chilli powder or cayenne pepper
• 1 Tbsp garam masala or ground cumin
• 2 ¼ lbs boneless chicken thighs (about 6 ounces per serving)
• 1 lemon, in 6 wedges (optional)

Preparation:

• In a large mixing bowl, combine yogurt, tamarind paste, garlic, oil, salt, cayenne and garam masala.
• Add chicken thighs and mix well.
• Make sure chicken is well covered in the marinade.
• Cover the bowl with plastic wrap and refrigerate for at least 4 hours and up to 8 hours.
• The longer the chicken marinates, the stronger the flavours will be.
• Preheat a grill, barbeque or stovetop cast-iron grill to high heat.
• Remember to turn on your exhaust fan if you are grilling on your stovetop, since the cooking process will be smoky.
• Grill marinated chicken thighs on one side for about 2 minutes, and then turn over.
• Grill the other side for 2 minutes and turn over again.
• Grill each side again for 2 minutes, for a total of 4 minutes per side.
• Poke the thighs with a knife to be sure they are cooked through.
• If the meat is still pink, grill each side for 1 minute more.

*If your tamarind paste has the texture of a fruit smoothie rather than a thick jam, use 2 Tbsp instead of 1 Tbsp.

Egg and Potato Sambal

Ingredients

• Egg - 6
• Potato- 2 big
• Onion- 1 big
• Garlic- 1 inch
• Ginger- 1 inch
• Turmeric powder- 1/2 tsp
• Red Chili Powder- 2 Tspn
• Cinnamon stick - 1 stick
• Cloves- 4 pc
• Cardamom- 2 pcs
• Cooking Oil - 3 Tbspn

Instructions:

1. Boil the eggs and remove the shells. Give four cuts surrounding the eggs with a sharp knife. The cut should not be more then 1/2 cm deep. Mix 1/2 tsp turmeric powder and 1/4 tsp salt.
2. Cut the potatoes into small cubes (1/2 inch by 1/2 inch). Mix 1/2 tsp turmeric powder and 1/4 tsp salt.
3. Heat 1/4 cup cooking oil in a pan and deep fry the potatoes. Remove the potatoes when done and then fry the eggs in the same oil. When done keep it aside.
4. In a separate frying pan (kadai) heat the 3 tbsp oil. Fry the finely sliced onions, grated garlic and grated ginger till golden brown.
5. Add 1/2 tsp Turmeric powder, 2 tsp Red chili powder. Fry it low heat with adding little water frequently. Do not allow the spices to stick.
6. When the oil starts rising to the top, add the fried potatoes and eggs.
7. Then grind the cloves, cinnamon, and cardamom and add it to the eggs.
8. Add 1/2 cup water.
9. Bring it to boil and let it then simmer for 10 minutes.

Serve with hot rice, Naan or Paratha

Chilli Chicken Fry (Chicken Fry 55)

Ingredients:

• Boneless Chicken: 500g
• 1 Egg
• 1 Tbspn corn flour
• 2 Tbspn Chilli powder
• ½ tsp Turmeric powder
• salt as needed
• 7-9 red chilli
• 1 Tbspn crushed ginger
• Oil for frying
• 1 Tbspn Butter

Preparation:

1. Cut boneless chicken into small cubes.
2. Add chilli powder, turmeric powder and salt to chicken.
3. Mix corn flour and egg properly and add to chicken and mix.
4. Marinate for 30 minutes.
5. In a pan heat oil and deep fry chicken cubes until cooked.
6. Drain the oil and keep aside.
7. Slice red chillies into half.
8. Heat another skillet and melt butter and add sliced chillies and finely crushed ginger.
9. Fry for one minute.
10. Add fried chicken pieces and fry under medium flame for five minutes or until chicken pieces takes up the flavour of chilli and ginger.
11. Garnish with chopped cilantro and serve hot.

Tips:

• Amount of chilli can be adjusted according to your taste.
• Amount of corn flour can be adjusted to make a thin coating on the chicken pieces.If the coating is too thick ,it will not taste as nice.