Saturday, October 1, 2016

麻辣咖喱鸡 Spicy Kapitan Chicken


To accommodate for the maids and gardener, we occasionally cook 2 too 3 meat dishes throughout the week. The meat dishes are either chicken or prawns as red meat is not favored by most of them. 
尽管家中所煮的食物偏向多素少肉,但是为了配合女佣和园丁们家里每一个星期里都会煮2至3道的肉类给予他们。由于他们不爱吃红肉,一般上都是以鸡或虾为主。


Although fish seems to be another good alternative but somehow my hubby could never tolerate the fishy aftertaste of the fish bought in Jakarta.We have tried many ways to cut down the fishiness through numerous cooking methods with little success. Since then we have banned the cooking of fish at home with the exception of canned tuna and anchovies.
虽然鱼会是一项较健康的选择,坏在丈夫不能接受之前印尼所购买的鱼类,不管怎么调味,用尽多种的煮法都不能去掉浓厚的鱼腥味。之后家里除了罐头金枪鱼及江鱼仔外就不再买任何的鱼类来煮了。

This is an adapted version with reduced spiciness for my hubby. Feel free to adjust the chili paste to your preference.
这是特别煮给丈夫的‘减辣’版本咖喱鸡。您若偏爱吃辣可以增加辣椒酱的份量。


麻辣咖喱鸡
Spicy Kapitan Chicken

Ingredients 材料
(A)
500g Chicken Pieces 鸡肉块
250g Potatoes 马铃薯 (cut to bite size 切块)
4 Cloves Shallot 小葱 (finely sliced 切丝)
1 Tbsp Corn Oil 玉米油
2 Tsp Chilli Paste 辣椒酱

(B)
1 Bulb Shallots 小葱一粒
4 Cloves Garlic 蒜头4片
2 Cm Fresh Ginger 鲜姜
2 Cm Fresh Tumeric 南疆
2 Stalks Lemon Grass 香茅
1 Tsp Belacan 马来栈粉
3 Dry Red Chili 红辣椒干

(C)
200ml Coconut Cream 浓椰浆
400ml Water 清水 
2 Tsp Salt 盐
1 Tsp Sugar 砂糖
2 Tsp Dark Soy Sauce 黑酱油
1 Tbsp Tomato Ketchup 番茄酱
1 Tbsp Lime Juice 柠檬汁
2 Kaffir Lime Leaves 青柠叶 

(D)
1 Tsp Oyster Sauce 蚝油
2 Tsp Soy Sauce 酱清
Pepper 胡椒粉少许


Method 做法


Combine all ingredients (B) into a blender and grind into paste. Set aside.
把材料B混入食物搅拌器,搅碎成泥后搁置备用。

Cut chicken to bite size. Marinate with (D) for 2 hours before cooking.
鸡肉切块,把所有的酱料D混入,混匀搁置2小时后才采用。

Boil potatoes in a saucepan with hot water for 10 mins until tender. Dish up.
马铃薯放入个已煮滚热水的锅内以中火煮10至七分熟,捞起待用。


Heat up 1 Tbsp Oil (A) in wok, add lime leaves (C), curry paste (B) and chili paste (A). Stir fry under medium heat for several minutes until fragrant and the paste volume slightly reduced.
将材料A的1汤匙玉米油加入炒锅烧热,然后加青柠叶C,之前搅碎的咖喱拌料B继续以中火翻炒数分钟,等到咖喱料出味即可。

Add shallots, chicken and potatoes (A). Continue stir frying for several minutes before adding 1/2 of the water (C) and mix until even. Simmer under medium low heat for 2 minutes.
这是便放入小葱头A,鸡肉块A及马铃薯A继续翻炒几分钟后才拌入1/2的清水C炒匀。再继续焖煮两分钟。


Season with (C) salt, sugar, water and coconut cream. Continue to stir fry for another minute before adding (C) ketchup, dark soy sauce and lime juice to taste. Cover and cook over low heat until chicken is cooked.
拌入材料C的盐,砂糖,剩余的1/2份清水和浓椰浆。又再翻炒一分钟,加入材料C里的番茄酱,黑酱油和柠檬汁调味。盖上锅盖用小火焖煮至鸡肉熟透为止。

Serve with rice or roti.
可以配拌饭或面包享用。






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