Fried Chicky Chick & Nyonya Mee Siam

Heh? Salah liao, not that cheeky chick (cheekopek) lah. It's the fried chicken wings I meant.



Ayam Goreng ala Cik Niss

What I Need:
500 gm fresh chicken wings, washed & drain
2 tsp tumeric powder (serbuk kunyit)
2 tbsp chilli powder (you might want to add more)
2 tbsp corriander powder (serbuk ketumbar)
1 tbsp extra virgin olive oil (minyak zaiton)
2 tbsp honey (madu)
2 tbsp salt
1 tsp grounded black pepper (serbuk lada hitam)
Some curry or corriander leaves, chopped (daun kari/ daun ketumbar)
Sprinkle of corn flour (tepung jagung)
Some oil for deep frying

How To:
1. Mix all ingredients except corn flour & oil. Marinate for about 1 hour.
2. Heat oil in deep pan in low heat. Sprinkle corn flour to marinated chicken before the frying process begin.
3. Fry chicken wings for about 4 mins on bothsides or until golden brown. Don't panic if result turns darker due to the honey. Serve hot.



While boiling the eggs, the man leaves a spider web on it!!

Okay back to the topic, to all the ahpeks out there, presenting... the Mee Siam cooked by the nyonyas specially to get the ahpeks back from the mahjong table, hehe. Just kidding man, ini tak boleh jadi man...



What I Need For The Mee Siam:
400gm Beehoon, soaked with hot water for 5 mins & drained
6 tbsp cooking oil
400gm bean sprout, optional (taugeh)
3 tbsp Mee Siam *gravy
Salt & sugar to taste
Handful of chives, cut 1/2" (daun kuchai)
40gm shallots, peeled & washed ** (bawang merah daaa..)
2 tbsp salted soya bean, washed & strained ** (taucho)
2 tbsp chilli paste **
Some water **
**to be blended

How To:
1. Heat oil in a wok and fry blended items until fragrant. Taste with salt and sugar.
2. Under a small fire, add in bee hoon and stir until well blended.
3. Pour in Mee Siam gravy to soften the beehoon slightly. You might need to add in a bit more gravy gradually if the beehoon is still stiff.
4. Add in the bean sprout (taugeh) and chives (daun kuchai).

For The *Gravy:
6 tbsp cooking oil
500ml chicken broth (or substitute to 1 cube chicken stock dilute with 3 cups water)
2 tbsp tamarind, make a juice with 1/2 cup water, squeezed and starined (asam jowo)
125ml thick coconut milk
3 tbsp chives, cut
Salt & sugar to taste
150gm shallots, peeled & washed **
3 tbsp salted soya bean, washed & strained **
1 tbsp srimp paste ** (belachan)
4 candlenut ** (buah keras)
2 tbsp chilli paste **
**to be blended

How:
1. Heat deep pans with cooking oil; Fry blended ingredients till fragrant. Taste it with salt and sugar.
2. Pour in chicken broth and tamarind juice till boils.
3. Upon boiling point, add in coconut milk, stir well until slightly simmer.
4. Put off the fire and throw in the leftover chives.



Best served with:
Fried bean curd (tauhu), small limes, chives, eggs & sambal chillies.....slurrrppp!!



Mee Siam versi Nyonya
(woopss..not to forget my all time favourite self-made crispy shallots!)