Smoor Ayam Food

SMOOR (INDONESIAN CHICKEN AND RICE)

Steps:

• (NOTE: I have successfully tried this recipe in a crockpot. Simply throw it all in (including raw onions), mix, and cook on high 4 hours. You do not need to add water, but you can add up to 1/2 cup of you want a lot of juice.).
• Fry onions in a little oil on high until light brown. Add chicken pieces. Mix. Add enough water to cover chicken. Add all other ingredients and mix. Simmer about 45 minutes on medium heat.
• In the meantime, rinse 2 cups of jasmine rice and cook in the rice cooker.
• Serve the chicken pieces on a bed of rice. You can add additional sambal if you like it hotter.

SMOOR AYAM

Steps:

• Heat enough cooking oil to moisten chicken.
• Cook chicken until half-done.
• Remove.
• Heat more cooking oil and stir-fry onion and garlic till fragrant.
• Return chicken to the wok with onion and garlic.
• Stir-fry for approximately another two minutes and add tomatoes.
• Add ketjap manis by pouring around the wok's edges.
• This will prevent you from using too much.
• Add water enough to cover the chicken and stir.
• Add nutmeg, salt, and pepper.
• If you think the sauce is too watery, let it simmer uncovered to allow excess water to evaporate.
• Serve immediately with fragrant rice.
• This recipe works well with potatoes too-- simply substitute some of the chicken with potatoes.
• Easy alternative for those too lazy to cook rice separately.

SATE BABI (OR AYAM)

Steps:

• Cut the pork up, into cubes.
• Make a marinade from the remaining ingredients.
• Add the meat and leave to marinate for 30 minutes minimum.
• Skewer the meat onto metal or bamboo/wooden skewers, if you use the wooden soak for half an hour in water, keep the marinade.
• Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.
• Baste with the remaining marinade during cooking.

AYAM PANGGANG (BARBECUED SPICY CHICKEN)

Steps:

• Pound or blend the garlic and ginger together, mix with lime juice and salt and rub into the chicken.
• -Set aside.
• To prepare the spice paste, put the chillies, shallots, garlic and tomatoes in a steamer and cook for 5 minutes.
• Slit the large red chillies and discard the seeds; remove the seeds from the tomatoes.
• Put steamed items in a blender and process coarsely.
• Heat oil in a pan and stir fry the blended paste over low heat for about 5 minutes, until fragrant.
• Add lime juice, sugar, salt and pepper to taste.
• Cook the chicken over charcoal for 5 minutes, turning halfway through. Rub the chicken thoroughly on both sides with the cooked spice paste and leave for 5 minutes to allow the flavours to penetrate.
• Return chicken to the barbecue and cook until tender and golden brown on both sides.
• Hint: The spice paste can be prepared several hours in advance.

CHICKEN MALAY PENANG (GULAI AYAM)

Steps:

• Pound or grind shallots, chillies, ginger, galangal, garlic and candlenuts into a paste.
• Add coriander, cummin, fennel and turmeric together in a small bowl and set aside.
• Heat oil in wok and gently fry shallots and chilli paste for 2- 3 minutes until fragrant.
• Add dry spices and fry, stirring occasionally for another 2 minutes.
• Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices.
• Add thin coconut milk and salt.
• Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened.
• (Approximately 20 minutes) Add thick coconut milk and cook for 2- 3 minutes.
• Serve with rice.