Oven – New Malaysian Kitchen

Healthy Malaysian ‘Fried’ Chicken | Ayam Goreng Berempah – No Oil, No Breadcrumbs, Keto-friendly

Sara Khong — Thu, 03 Sep 2020 12:00:01 +0000

While I adore Malaysian street food, I cannot deny that many are not good for health if eaten excessively. But I’m a greedy person. I want to enjoy my Malaysian food and yet maintain my good health. So I always find ways to make my favourite Malaysian food healthier.

Malaysian Spiced Fried Chicken, or Ayam Goreng Berempah in Malay, is something I make very often. I teach the recipe along with nasi lemak at my cooking class. The result? Sometimes, I eat it almost every day!

So I came up with a healthier version of it. This is one of my proudest inventions. I even shared this recipe with Nicol David in our Cook Off Challenge. Check out my Youtube video tutorial to see how I do it!

HOW IS IT HEALTHY?

BAKED Insted of deep-frying it in oil, I bake it
COATED WITH SEEDS To get the crispy texture, instead of coating it in breadcrumbs, I coat it in seeds
SPICES I use a lot of powdered spices including turmeric
NO OIL I don’t use any oil. Sometimes I like to good oil e.g 1 tbsp of coconut oil

TOOLS

AirFryer/ Oven
Blender
Knife + chopping board

RECIPE CARD

Healthy Malaysian Fried Chicken With Lemongrass & Curry Leaves

3rd September 2020

Difficulty: Easy

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By: Sara Khong

Ingredients

Spices for chicken
Chicken leg / chop, deboned - 1 piece
Curry powder - 1/2 tablespoon
Chili powder - 1/2 tablespoon
Turmeric powder - 1/2 tablespoon
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Garlic powder - 1 tsp
Ginger powder - 1 tsp
Fine sea salt - 1 tsp
Coating
1 lemongrass
3/4 cup of sunflower seeds
2 sprigs of curry leaves

Directions

Step 1 PREP: Chop chicken into four pieces. Whisk egg. In a bowl, mix breadcrumbs, smashed lemongrass, and curry leaves. Blend coriander and cumin
Step 2 MARINADE: Mix all the spices in a large bowl. Put in chicken and coat thoroughly. If you have the time, marinade it for 30 minutes. You can also leave it overnight. If you don’t, it’s okay.
Step 3 COATING: Dip marinated chicken in whisked egg. Then coat the chicken in the mixture of sunflower seeds, lemongrass, and curry leaves
Step 4 FRY: Fry in the Airfryer at 200°C for 10 mins.

SHORT RECIPE

Marinade 1 chicken leg (chopped into 4) in 1/2 tbsp curry powder + 1/2 tbsp curry powder + 1/2 tbsp turmeric powder + 1 tbsp coriander powder + 1 tsp cumin powder + 1 tsp garlic powder + 1 tsp ginger powder + 1 tsp sea salt. Mix well. Dip chicken in egg. Then into coating of 1 lemongrass (pounded and stripped) + 3/4 cup blended sunflower seeds + 2 sprigs of curry leaves.

With a bit of tweaks, it’s possible to make our favourite food healthier.

Do try it and let me know how you like it!

The post Healthy Malaysian ‘Fried’ Chicken | Ayam Goreng Berempah – No Oil, No Breadcrumbs, Keto-friendly appeared first on New Malaysian Kitchen.

Homemade KFC Cheesy Potato Wedges

Sara Khong — Fri, 07 Dec 2018 01:00:40 +0000

My family cooks everyday. My mother goes to the market almost daily to get fresh produce. We have slow-boiled soup often and make our own fermented food like kimchi from scratch.

While homemade food is staple, fast food is like a treat. We love our McDonald's and KFC, and enjoy our sundaes, fries, and crispy fried chicken.

One of my absolute favourite from KFC is their cheesy wedges. While experimenting in the kitchen, I accidentally stumbled upon a recipe that reminds me a lot of KFC cheesy wedges. The cheese sauce only requires 7 ingredients

The secret lies in the type of cheese that we use. I was using all types of cheese and found that sliced American cheddar cheese works best. Any other cheese will not be the same. The next secret? Garlic powder. This natural seasoning makes food as flavourful as commercially made ones.

So, here you go, a recipe that taste much like KFC cheesy wedges we so love!

TOOLS

Pot
Whisk

RECIPE CARD

KFC Cheesy Wedges

7th December 2018

Servings: 4

Prep: 5 min

Cook: 30 min

Total: 35 min

Difficulty: Easy

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By: Sara Khong

Ingredients

BAKED POTATOES
2 potatoes (350 g) potatoes, peel potato and sliced into wedges
1/4 tsp Salt
1/4 tsp Paprika
1/2 tsp White pepper
1/2 tbsp Oil
CHEESE SAUCE
5 slices (100 g) American cheddar cheese
1/2 tablespoon corn starch
1/2 cup Evaporated milk
1/2 tbsp Chili sauce
3/4 tsp garlic powder
1/4 tsp white pepper powder
1/4 tsp salt

Directions

Step 1 SLICE & SEASON POTATOES: Peel potatoes and slice into wedges. Place into a mixing bowl and season with salt, paprika, pepper, and oil. Toss to combine.
Step 2 BAKE POTATO: Line baking tray with aluminium foil. Place potatoes in one layer and baked at 200°C for 30 minutes.
Step 3 TEAR CHEESE: Tear cheese into small pieces into a pot. Add cornstarch. Toss to combine.
Step 4 ADD MILK: Add 1/2 cup evaporated milk into the pot.
Step 5 COOK: Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin at first but will thicken after heating.
Step 6 SEASON: Season with chili sauce, garlic powder, white pepper, and salt. You may want to, thin to desired consistency with additional evaporated milk.
Step 7 SERVE: Pour cheese sauce over baked potato and drizzle with mayonaise.

SHORT RECIPE

CHEESES SAUCE: Tear 5 slices of American cheddar cheese. Add 1/2 tbsp corn starch + 1/2 cup evaporated milk + 1/2 tbsp Sriracha hot sauce. Cook on low heat & whisk for 5 min until thicken. Season with 1 tsp garlic powder + 1/2 tsp white pepper + 1/4 tsp salt.

STEP-BY-STEP

1. SLICE & SEASON POTATOES: Peel potatoes and slice into wedges. Place into a mixing bowl and season with salt, paprika, and pepper. Toss to combine.

2. BAKE POTATO: Line baking tray with aluminium foil. Place potatoes in one layer and baked at 200°C for 30 - 40 minutes.

3. TEAR CHEESE: Tear cheese into small pieces into a pot. Add cornstarch. Toss to combine.

4. ADD MILK: Add 1/2 cup evaporated milk.

5. COOK: Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 2 minutes). Mixture will look thin at first but will thicken after heating.

6. SEASON: Season with chili sauce, garlic powder, white pepper, and salt. You may want to, thin to desired consistency with additional evaporated milk.

7. SERVE: Pour cheese sauce over baked potato and drizzle with mayonnaise.

COOKING TIPS

Sliced American Cheddar Cheese You have to use this cheese. I found that sliced and grated cheese tastes different.
Add more milk to thin its consistency. The cheese sauce thickens when it cools down or when you refrigerate it. To thin it to the consistency that you like, add more evaporated milk (instead of water)
Refrigerate You can refrigerate the cheese sauce for a few days. I've tried it without much trouble. However, I suggest that you don't keep it more than one day.

It's a great recipe to bring to a party. You can pour the cheese sauce over anything - sausages, pasta, or even vegetables like broccoli. I served it to my friends with some homemade nuggets and all of them love it. Try it at your next potluck party!

The post Homemade KFC Cheesy Potato Wedges appeared first on New Malaysian Kitchen.

Easy Teriyaki Chicken in AirFryer

Sara Khong — Tue, 25 Jul 2017 01:00:46 +0000

For years I’ve been persuading my busy friends to occasionally make home-cooked food to nourish themselves. I know it’s hard – most of them are young professionals with no time, skills, or interest to cook.

But learning to cook for yourself (even if once in a while) is very important. It makes you more aware of what you put into your body. If you’re busy chasing money, you really do need an exceptionally strong and healthy physique.

So I simplified my Teriyaki Chicken recipe and make it in the Airfryer. Even if you don’t know how to turn on a stove, what more fry an egg, you can make this. It’s a matter of mixing a few seasonings into a bowl, and placing the chicken into the appliance. This recipe only took 5 mins hands-on time.

TOOLS

Airfryer (using the grill pan) This is the model that I am using
Paper towel (optional)
Fork (optional)
Small bowl
Tablespoon
Serving plate
Mitten/ cloth (to remove bowl)

ACTIVE TIME

5 minutes

RECIPE CARD

Easy Teriyaki Chicken in Airfryer

25th July 2017

Servings: 1

Total: 15 min

Difficulty: Easy

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By: Sara Khong

Ingredients

1 boneless chicken thigh, 250 g
1/8 tsp salt
Teriyaki sauce:
1 tbsp soy sauce
1 tbsp mirin
3/4 tbsp sugar
3/4 tbsp sake
3/4 tbsp honey

Directions

Step 1 SALT CHICKEN. Rinse chicken. Pat dry with paper towels. Poke holes with a fork on the skin side. Rub chicken with a pinch of salt.
Step 2 MAKE TERIYAKI SAUCE: In small bowl, add ingredients to make teriyaki sauce.
Step 3 FRY CHICKEN :Place the chicken skin down on the grill pan (not the basket one which wouldn’t crisp up the skin). Place it at a corner to make space for the bowl of sauce. Cook at 180°C for 5 minutes.
Step 4 COOK SAUCE: Open the Airfryer drawer while it’s still cooking, and place the bowl of sauce inside. Push it back in and let it cook for another 10 min.
Step 5 SERVE: Remove the chicken onto a place. If you like, slice it into bite-size pieces (I use a pair of scissors). Remove the bowl with a mitten and pour over chicken. Garnish with chopped spring onions (optional)

SHORT RECIPE

Poke skin with fork & sprinkle 1/8 tsp of salt of 1 chicken thigh. Add in a bowl: 1 tbsp soy sauce + 1 tbsp mirin + 3/4 tbsp sugar + 3/4 tbsp sake + 3/4 tbsp honey. Place chicken skin-down on Airfryer grill pan. Set to cook @ 180°C for 5 min. After 5 min, put in bowl of teriyaki sauce to cook for another 10 min. Slice & serve.

COOKING TIPS

Crispy skin The original recipe marinate the chicken with sake for 10 minutes. However, to achieve the kind of crispy skin that I love, I omitted that step. I also make sure I pat dry the chicken and place the skin on the grill pan.
Slice and garnish for better presentation. The dish looks so much better after you slice it and garnish with some spring onions. I like to cut it with a pair of sharp scissors, and pluck spring onions from my mini herb garden at home. But its totally optional. After all, I came up with this dish for people who have very little time, but would like to cook something simple at home.
Using non-refined sugar. I try to limit the use of refined sugar in my cooking. I’m thinking to try using brown sugar or molasses. I believe it’ll taste good too.
Fish. If you don’t like chicken, you can use fish instead (actually that is my preferred choice). Try mackerel or salmon.
Non-stick pan. If you don’t have an Airfryer, you can still make this dish. I recommend that you use a non-stick pan.

Good luck and have fun!

The post Easy Teriyaki Chicken in AirFryer appeared first on New Malaysian Kitchen.

Green Tea & Nutella Cake

Sara Khong — Mon, 01 May 2017 04:03:29 +0000

I love anything with green tea in it. This winning combo of green tea and Nutella is amazing. I like the deep and bitter taste of green tea powder; the nutty sweetness of Nutella; and its moist texture. If you love green tea as much as I do, a slice of this cake is not enough.

The best part is it’s so easy to make. Frankly, I do not have much patience in baking (even when I cook, I’ll like to get it done as soon as possible). The entire idea of my website and my book, Malaysian Meals in 30 minutes, is to make easy, quick and delicious recipes. This recipe from ‘New Japanese Kitchen’ by Kyoko Rabbetts is something I foresee I’ll make again and again.

TOOLS

Oven
Stand mixer/ large mixing bowl
Cake tin (15 cm x 10 cm x 7 cm)
Sift
Mixing bowl (to sift flour, baking powder and green tea powder)
Parchment paper
Aluminium foil

RECIPE CARD

GREEN TEA & NUTELLA CAKE

1st May 2017

Servings: 4

Prep: 10 min

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By: Sara Khong

Ingredients

90 g Cake flour
10 g (2 tsp) Baking powder
10 g (2 tsp) Matcha (green tea powder)
120 g Butter, unsalted
110 g Granulated sugar
3 tbsp Milk
2 Eggs, large
1/2 tsp Salt
4 tbsp Nutella

Directions

Step 1 GATHER INGREDIENTS & TOOLS. Leave ingredients outside to room temperature.
Step 2 PREHEAT OVEN: Preheat oven to 180°C.
Step 3 PREP INGREDIENTS: Break two eggs into a bowl. Measure 120 g of butter and 110 g of sugar. Line the bottom and the side of the tin with parchment paper. Use butter to stick the paper to the tin.
Step 4 Measure flour and sift into a large mixing bowl. Add 2 tsp of baking powder, 1/2 tsp salt and 2 tsp of matcha powder.
Step 5 Whisk butter until pale. Add sugar and continue to whisk for another 5 minutes in medium speed, then add milk and eggs. Combine flour, baking powder and matcha from the bowl. Whisk until light and fluffy. (About 15 min)
Step 6 Pour batter into cake tin. Pour half the batter into a cake tin. Place a layer of Nutella on top of the mixture (avoid the edges). Pour in the rest of the batter. Cover cake tin with foil. Tear aluminium foil and loosely cover the tin.
Step 7 Bake for 25 to 30 minutes at 180°C.
Step 8 Test doneness. Stick a bamboo skewer inside the cake. Poke at the edges to avoid the Nutella layer. If nothing sticks to it, its ready to be removed from the oven. Otherwise, bake for a while more.
Step 9 Serve. Let it cool and cut into slices. Slather with more Nutella if you like.

SHORT RECIPE

Whisk 120 g butter until pale. Add 110 g sugar – whisk 5 min. Add 3 tbsp milk + 2 large eggs + 90 g sifted cake flour + 2 tsp baking powder + 1/2 tsp salt + 2 tsp matcha powder – whisk until light & fluffy. Pour half the batter into cake tin. Add 4 layer tbsp of Nutella. Pour the rest of the batter. Cover tin with foil. Bake for 25 min at 180C.

BAKING TIPS

If you don’t have a stand mixer, stir the batter in a large bowl and spatula (When I was little, this is how we make cake). A stand mixer only make baking faster. Nowadays, many of us seem to think that we can’t bake a cake because we don’t have a machine! Though honestly I will be very reluctant to bake a cake without it…
If you don’t want your cake to be too sweet, you can omit the Nutella. This is probably what I’ll do the next time I bake it. I can always slather Nutella on the cake after baking it.

Enjoy!

The post Green Tea & Nutella Cake appeared first on New Malaysian Kitchen.