Ayam Goreng Balado (Padang Balado Style Fried Chicken)

Ingredients:

• 3 tbsp tamarind water
• 1/2 tsp ground coriander
• 8-10 large red chilies, seeded and chopped
• 1/2 tsp salt
• pinch turmeric
• 1/2 tsp ground white pepper
• 6 shallots or 2 onions, thinly sliced
• vegetable oil for deep-frying
• 1 tsp salt
• 2-1/2 to 3-pound chicken, cut into serving pieces
• 2 tbsp vegetable oil

How To:

1. To make the marinade, mix together the tamarind water, turmeric, salt, coriander, and pepper in a bowl. Add the chicken pieces, and marinate for 2 hours or overnight in the refrigerator.
2. To make the chili sauce, in a frying pan fry the chiles and shallots or onions in the oil, stirring continuously, for about 5-6 minutes. Add the salt. Set aside.
3. Drain the chicken from the marinade. Discard the marinade. Deep-fry the chicken, a few pieces at a time, until the skin is golden brown and the bones are crisp. Put all the fried chicken in a large bowl and pour the chile sauce over it. Using two large spoons, turn the chicken pieces over and over until they are evenly coated.
4. This dish should be eaten with the fingers, either as a snack or as a main course with fried rice or fried noodles.

Content source:
http://www.recipehound.com/Recipes/3432.html

Image source:
http://blog-food.blogspot.com

Pallu Mara (Yellow Tamarind Fish Soup)

Pallu Mara is traditional dish from Makassar, my hometown... :)

It's Delicious...


Ingredients:

• 1 fish or fish steaks weighing 2 kg (4.5 lb)
• 1 tsp turmeric
• 10 red chillis
• 8 shallots or 2 onions
• 3 cloves garlic
• A piece of root ginger or 1 tsp ginger powder
• 1.5 cups tamarind water
• Salt

How to:

1. Clean the fish and rub it with the turmeric and salt.
2. Seed the chillis and cut them lengthwise into two.
3. Slice the shallots (or onion), garlic and ginger.
4. Put the garlic and ginger with half the sliced shallots and five chillis at the bottom of your fish pan.
5. Lay the fish or fish steaks on top of these.
6. Put the remaining chillis, shallots, garlic and ginger on top of the fish, and pour the tamarind water over everything.
7. If you are using ginger powder, disolve this in the tamarind water first. Add some more salt. Cover the pan and cook slowly for 40 to 50 minutes.
8. Shake the pan gently from time to time and make sure the fish is not burnt.
9. You can add a little more water during cooking if you think the fish is becoming too dry and is in danger os burning. This fish should be served the next day, cold.
10. Remove the solids that have been cooked with it, put it in a serving-dish and garnish with sliced tomatoes.

Content source:
http://all-food-recipes.info

Image source:
http://www.ihsmakassar.com/news/mar200513c.htm

Gulai Kepala Ikan (Fish Head Curry)

Ingredients:
1 (850g) Fish Head, cut into 2-4 pieces
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves
10 Salam leaves or bay leaves as substitute
Lime juice and salt



Spices (ground)

• 10 Dried red chilies
• 1/2 tbsp Chopped turmeric
• 1/2 tbsp Chopped ginger
• 7 Shallots
• 3 cloves Garlic
• 1 tbsp Coriander, roasted
• 1/2 tsp Cumin, roasted
• 1/4 Aniseed, roasted
• 1 tsp Peppercorns, roasted
• 1 tbsp Dried Carambola
• Salt

Method :

1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
2. Drain, then rub the fish head with pounded coconut.
3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
4. Allow to simmer.
5. Add fish head and carambolas, and bring to the boil.
6. Stir from time to time, then add salam leaves.
7. Simmer until the fish is cooked and the gravy is a little oily.
8. Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

Content source:
http://www.asianonlinerecipes.com

Image source:
http://warunglele.com