Chicken Sambal Fried Rice (One Pot Meal)

Wow, I'm so excited because this is my first ever guest post and I'm glad that I'm doing it for sis Love. The moment she messaged me regarding the guest post I agreed immediately without even thinking whether I would be able to prepare a special dish for her. Sis Love is someone very dear and special to me, you know why? I got to know the blogging world after visiting her blog in 2010, before that I seriously didn't something called blog existed and hers was the first Indian blog I ever got to know. Thank you so much sis, you must be surprised to know this info because I think I have never told you this.

I always admire her photography skills from the day I got to know her not forgetting her wonderful recipes that she posts, all the clicks makes you crave for some. I was planning for so many days on what to cook for the guest post since she's someone special to, then I thought since both of us are chicken lovers, cooking a chicken dish would be apt for it. I have decided that I should make a one pot meal, so I made Chicken Sambal Fried Rice to celebrate our friendship/sisterhood. Do visit sis Love's Love2cook Malaysia for the recipe.

Do try and let me know how it turned out for you!

Karuvadu Varuval/ Salted Fish Fry

Ingredients:
200g of salted fish (soaked in hot water for 30 minutes if salty)
2 tbsp of chilli paste
3 onions (sliced)
1 tsp of chilli sauce
2 cups of water
Oil to fry

Drain the salted fish and shallow fry until golden and keep aside. Blend chili paste and 2 sliced onions with 1 cup of water. Heat oil and fry balance of the sliced onions until translucent then pour the blended paste and balance 1 cup of water until, boil this until the raw smell is gone and sambal thickens, now add in the chilli sauce and mix well. Add the fried salted fish and pour slightly more oil so that the paste will be really cooked and color turns darker just like in the picture above. You can remove the excess oil after cooking, the sambal should completely cover the salted fish until then you have to let the gravy thicken. Now our Karuvadu Varuval is ready to be served.

I have used salted shark fish/sura

Do try and let me know how it turned out for you!

Spicy Chicken Sambal

After one week of being fully vegetarian for Thaipusam my husband have requested me to cook Spicy Chicken Sambal for lunch. I have prepared this dish to go with rasam and plain rice, it tasted awesome. Let's see how to make this dish;

Ingredients:

4pcs of chicken whole leg (cut into small pieces)

3 large onions( cut into thick slices)

25 pcs of dried chilli

1 tbsp of chilli sauce

1 tsp of brown sugar

1/2 tsp of white vinegar

4 tbsp of meat curry powder

Salt to taste

Oil to fry

Marinate the chicken pieces with salt and meat curry powder, add a little water and keep it aside. Then fry the chicken until chicken is 3/4th cooked, place the fried chicken on kitchen towel to blot the excess oil.

Boil dried chilli for 10 minutes until its soft and drain the water, then blend with little water to form a smooth paste.

Heat oil and fry onions until translucent, now pour in the chilli paste with some water and let it boil until the raw smell of the chilli gone. Then add fried chicken, chilli sauce, brown sugar, white vinegar and salt to taste, let the sambal simmer and thicken.

Now our Spicy Chicken Sambal is ready to be served. Do try and let me know how it turned out for you!

Soy-made Chicken Sambal (Vegetarian)

Another week for Thaipusam celebration, I'm sure many of our Hindu friends have started fasting and being vegetarian for this much awaited festival. Cooking vegetarian dishes on these days can be boring if you don't try different varieties of dishes, in Malaysia soy made products are easily available especially in super markets and grocery shops. Last Sunday, I went to shop for these items and grabbed a few packs of soy chicken, fish and tofu to cook for the whole week.

The first dish for this week will be Soy-made Chicken Sambal, it may look spicy but actually it was more to a milder version of sambal compared to the usual ones I cook. now let's look at how I made this mouth-watering dish;

Ingredients:

250 g of soy-made chicken

1 large onion sliced (optional)

1/4 cup of canned green peas

2 tbsp of chilli powder (mix with water to make into paste)

1 tsp of chilli sauce

1 tsp of soft brown sugar

Salt to taste

Oil to fry

Water

In a pan, heat oil and fry the soy chicken and keep aside. In the same pan, reduce some oil and add in sliced onion fry until translucent then add chilli paste. Fry until the raw smell of the paste is gone then add some water and fried soy made chicken, let it boil. 

When its boiled and oil separates add in chilli sauce, soft brown sugar and salt to taste let it simmer for another 5 minutes. Now the gravy will thicken, adjust the seasoning and finally add the canned green peas and cook for 2 minutes. Our Soy-made Chicken Sambal is ready to be served. 

Do try and let me know how was it!

Potato and Anchovies Sambal

Ingredients:

2 cups of dried anchovies
2 large potatoes (diced small)
2 large onion (sliced thinly)
20 pcs of dried red chilli
1 tbsp of soft brown sugar
1 tbsp of chilli sauce
1 tsp of shrimp paste
3 cups of water
Salt to taste
Oil to fry

Soak and clean the dry anchovies and drain and keep aside.  Blend dried red chilli, 1 onion, shrimp paste and water until its fine and smooth.

Deep fry the anchovies until its crispy and set aside. Heat oil and fry the balance onion, then add potatoes and fry for a minute. Now add the blended items in this and let it boil until the raw smell of the chilli is gone, let the gravy reduce to half then add salt, brown sugar, chilli sauce.

Mix everything well and add fried anchovies, let the gravy completely thicken. Now our Potato and Anchovies Sambal is ready to be served.

Do try and let me know how was it...

Home-made Sambal

As you all know I do share many recipes on Malaysian Favorite Sambal dishes, this time I'm sharing with you how to make Plain Home-Made Sambal which you can add anything like eggs, prawns, chicken, fish, squid, tofu and anything you wish. This is a very simple recipe but its quite time consuming and needs a lot of patience to get the right consistency.

Now let's check how to make this;

Ingredients:

20 pcs of dried red chilli

1 tbsp of ginger garlic paste

2 large onions sliced

1 tbsp of chilli sauce

2 tsp shrimp paste

2 tsp of soft brown sugar

3 cups of water

2 tbsp of oil

Salt to taste

Blend together red chilli, 1 onion, shrimp paste and water until fine and smooth, keep aside.

In a pan, heat oil and fry onion until translucent then add ginger garlic paste, pour the blended items and let it boil until it reduces to half the quantity. Now add soft brown sugar, chili sauce, salt and let it completely thicken. The sambal should be thick and oil separated from the sambal, check for seasoning if you are happy with the taste then dish it out.

Now our simple Home-made sambal is ready to be served. Do try and et me know how was it!

Nasi Lemak/ Coconut Rice with Prawn Sambal

One food Malaysians can't live without is Nasi Lemak or Coconut Rice. Nasi Lemak is usually served with variety of dishes Chicken Sambal, Squid Sambal, Prawn Sambal, Anchovies Sambal, Hard Boiled Eggs, Fried Groundnuts, Fried Anchovies, Fried Eggs, Clams Rendang, Beef Rendang and many more to list down.

I have served my Nasi Lemak with prawn sambal, hard boiled eggs, fried groundnuts and fried chicken nuggets. Okay now let us look at how to prepare the rice for Nasi Lemak first;

Ingredients:

2 cups of rice (soaked and drained)
3 shallots finely diced
1 lemon grass sliced thinly
1 pc of ginger sliced thinly
1/2 cup of coconut milk
2 1/2 cup of water
5 pcs of cloves
1 tbsp of ghee
Salt to taste

I have used rice cooker to cook this. In a rice cooker, heat ghee and add all the aromatics (lemon grass, shallots, ginger, cloves) and fry for a minute. Add in rice, water and coconut milk with some salt to taste and cover until rice completely cooked. 

The rice should be fluffy and not too moist nor grainy. Let rice to cool and use chopstick or fork to separate the grains, let it cool down before using a spoon to serve the rice. Now our Nasi Lemak rice is ready to be served.

Prawn Sambal;

250g of prawns (soaked and drained)
3 large onions sliced
1 small piece of belacan/shrimp paste
30 pcs dried red chili (depending on preference)
1 tbsp of chili sauce
1 tsp of brown sugar
2 cups of water
Salt to taste
Oil to fry

Blend shrimp paste, dried red chili and 1 onion with 2 cups of water until fine and set aside. I'm making a watery chili paste so that I don't have to add water later while cooking the sambal.

In a pan, heat oil, add balance 2 onions and fry for until onions turn translucent, now add the chili paste and let it boil and water almost evaporates. Now add the prawns and let it simmer, finally add salt, brown sugar, chili sauce and let the sambal thickens.

I have added 30 pcs of dried red chili because I prefer it spicy, you can reduce if you can't consume very spicy sambal.

Now our prawn sambal is ready to be served with Nasi Lemak, garnish with hard boiled egg, fried groundnuts and what ever you prefer to go with Nasi Lemak..

Do try and let me know how it turned out!

Spicy Prawn Sambal

Yesterday was a busy day for me, came back home at 11 pm after work so I couldn't cook anything for meal. So today I have, cooked my husband's  favorite Prawn Sambal. As you all know I love to cook variety of sambal, I have bought large prawns for this dish.

Come let us look at how I cooked this;

Ingredients:

500g of large prawns (de-shelled and deveined)
3 onions sliced
1 tbsp of chili sauce
1 tsp of brown sugar
1 tsp of salt
3 tbsp of oil
1 cup of water

To be ground fine for sambal:

2 large onions sliced
5 cloves of garlic
20 pcs of dry red chili
1 cm shrimp cube (belacan)
1 cup of water

Grind all the ingredients for sambal into a fine paste and set aside

Heat oil in a wok and fry onion until translucent

Pour in the blended ingredients and let it boil until it thickens

This is almost thickened

Add brown sugar and salt

Now add chili sauce

Add 1 cup of water and let it simmer and thicken again

Add cleaned prawns when the sambal thickens

Our Prawn Sambal is ready to be served

Yummy, do try and let me know how it turned out!

Tofu Sambal

Tofu or also known as bean curd is an important source of protein especially for vegetarians, it has very low calorie and suitable for people on diet. It can be steamed, fried, stir fried, curry, sambal and many more style of cooking. Today I have made Tofu Sambal, usually this is what we prefer to eat on vegetarian day, it tastes so good if served along with sambar, sothy or any non-spicy dish. Let us look at how I made this dish.

Ingredients:

4pcs firm tofu (cut into triangle)

2 onion sliced

20pcs dry red chili

5 garlic cloves

1 tbsp chili sauce

1 tbsp oyster mushroom sauce

1 tsp soft brown sugar

1 cup water

2 tbsp oil

Salt to taste

Shallow fry tofu and keep aside, do not over fry just until golden color. Blend fine dry chili, 1 onion and garlic with a cup of water.

In a pan, pour oil saute balance onion and blended chili mixture, boil until the chili mixture is perfectly cook and raw smell is gone. Now add chili sauce, mushroom sauce, brown sugar and salt until the gravy thickens, Once thicken add fried tofu and let simmer for 10 minutes so that the tofu will immerse in the gravy.

Now our Tofu Sambal is ready to be served. Do try and let me know how it tastes.

Egg and Prawn Sambal

My family loves sambal dishes a lot, all sort of sambals are can be made egg, chicken, prawn, squid, anchovies, tofu and many more. The secret to get best sambal is proper cooking of chili paste until it's really dry and the raw smell gone. Today I have combined prawn and eggs for sambal, want to know how did I make this? Let's check my recipe.

Ingredients:

3 eggs boiled and peeled

250 g prawns shelled 

1 onion sliced

20 dry chili (depending on preference)

5 cloves garlic

1 small piece of shrimp paste

2 tbsp tamarind juice

1 cup water

1/4 cup oil

1 tsp brown soft sugar

Salt to taste

Blend dry chili, garlic and shrimp paste with 1/2 cup of water into fine paste. I like my sambal spicy so I have added 20 dry chili.

In a pan, pour oil add onion and saute for a minute, now add in the blended chili paste and pour balance 1/2 cup of water and let it boil and thicken. The oil will be floating at this moment, you can skim out the excess oil before serving but do not reduce the oil before everything cook as you won't be getting perfect sambal.

Add in egg and prawn, pour tamarind, sugar and salt accordingly. Do not over cook the prawns, just let it turn pink and its ready to be served.

Do try and let me know how it turned out.