What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Ayam Berempah
Malaysian Fried Chicken
Ayam Berempah Or Malaysian Fried Chicken is one of the most flavourful and aromatic fried chicken you can find. It is packed filled with spices and herbs, with a light crunchy shell all binding juicy pieces of Chicken. Not to mention it comes with SUPER EXTRA KRISPEE bits that you and your kids will love. SOO MUCH BETTER THAN KFC.
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This is paired beautifully with any dish you could ever imagine. You would not believe how good this chicken is unless you try it, Malaysians even have this for breakfast as a measure of how good it is.
Lets Fight KFC
1.
Peel and quarter your onions. Peel your garlic and your ginger. Slice your ginger into little pieces.
2.
Add your onions, garlic and ginger into a blender along with 1ts of cumin powder, 1ts of turmeric, 1tb of curry powder and 1/2tb of salt as well as 3-5tb of water.
3.
Blend the mixture up till smooth, if its not blending well add in a bit more water.
Ingredients
1.
400g of Chicken Thighs
2.
1 Onion
3.
5 Cloves Garlic
4.
1 Thumb Size Ginger
5.
1ts Cumin Powder
6.
1tb Curry Powder
7.
1ts Turmeric Powder
8.
5tb All Purpose Flour
9.
3tb Corn Flour
10.
Curry Leaves
4.
Wash and prep your chicken into pieces. If your using boneless cut them into 1 inch cubes.
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"I used boneless chicken thighs but you can use whatever chicken you want, usually they use chicken thighs or drumsticks but I'm lazy so I went with boneless chicken thighs."
5.
Pour your spice mixture over the chicken and add in 3tb of corn flour and 5tb of all purpose flour. Mix the mixture well and ensure the chicken is evenly coated.
6.
Heat up a pot of oil on high heat enough to cover at least half the chicken.
7.
Slowly layer your chicken into the oil and fry them till cooked through. Boneless about 5-8 minutes and bone in 12-15 minutes depending on the size.
8.
Once red and KRISPEE set aside to drain on a wire rack.
9.
Add the spice mixture into the oil and with a pair of chop sticks or spoon break the mixture apart as it fries. This gives you those lovely crunchy bits that we all love. Fry till KRISPEE and set aside to drain.
10.
Throw in some curry leaves and give it a quick fry, drain and set aside.
11.
Plate up with your lovely pieces of chicken, topped with the fried curry leaves and those little crunchy bits.
annnddd this is how you beat KFC
This is the perfect dish to pair with NASI LEMAK or even with FRIED MEE HOON.
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Do comment down below if you have any questions.
Happy Cooking,