My Favourite Recipe in the World, Aspen Woolf

RECIPE FORUM Your Favorite Recipes
1

Here is an Indian Fried Chicken recipe that I got from a friend. You can adapt using boneless chicken…

12 chicken drumsticks
1 teaspoon(s) green chilly paste
1 tablespoon(s) garlic paste
2 teaspoon(s) ginger paste
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
½ teaspoon(s) turmeric powder
1 teaspoon(s) hot spice mix (garam masala) powder
salt and freshly milled pepper to taste
1 tablespoon(s) clarified butter (ghee)
2 teaspoon(s) lemon juice
finely chopped fresh coriander and onion rings to garnish
Make incisions in the chicken drumsticks with a knife.
Mix together the next eight ingredients to form a marinade. Rub the marinade into the chicken and keep aside for about 2 hours.
Heat the oil for deep frying and fry three to four drumsticks at a time till they are cooked through and evenly browned. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.
Serve hot sprinkled with the lemon juice and garnished with coriander leaves.
TIPS:
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same.
The amount of green and red chillies can be increased or decreased as desired.

Sauce:

1 tablespoon vegetable or olive oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon fennel seeds
1/2 teaspoon asafoetida
1/2 teaspoon garam masala
475ml (16 fl oz) water
225g (8 oz) caster sugar
3 tablespoons tamarind paste

Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida and garam masala; cook and stir for about 2 minutes to release the flavours.

Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to the boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Let me know what you think?

2

This recipe sounds very good, thank you for the post!

Pat

3

Thanks Pat, check this one too!

Hot & Sour Thai Beef Salad with Roasted Rice

Marinated Beef
80ml ketjap manis
2tbs grated ginger
3 cloves garlic, finely chopped
800g beef fillet, trimmed of fat & sinew

Mix together, and marinate overnight. Sear in a hot pan, then roast in a 180C oven for 15 minutes, rest, cool completely and then slice.

Hot & sour dressing
100ml lime juice
40ml fish sauce
2 red birds eye chillis, finely chopped
2 green birds eye chillis, finely chopped
4 tsp gula melaka syrup*

Mix together. Taste for balance of flavours.

Salad
1 telegraph cucumber, cut into 4 cm batons.
1 medium red onion, finely sliced
100g green beans, blanched and sliced
1 Ѕ cups coriander leaves
1 Ѕ cups mint leaves
1 cup watercress sprigs (I used rocket leaves)
3tbs ginger, cut into julienne strips
1 long mild red chilli, cut into julienne strips
4 fresh kaffir lime leaves, with the rib removed, finely shredded
1 lemongrass stalk, white part only, finely chopped
2tbs roasted rice powder* (I used chopped cashews)

Place the beef slices in a bowl. Pour on the dressing and allow to macerate for a few minutes. Add the salad veges and toss. Garnish with the roasted rice. Serves 6.

*Gula Melaka Syrup
300g dark palm sugar, roughly chopped
150ml water
10g dried mandarin peel, or the peel of 1 fresh mandarin, chopped
1 cinnamon stick, roughly chopped

Place all ingredients in a non-reactive pan, bring to the boil, simmer to reduce syrup by 1/3 (the consistency of runny honey). Remove from heat and pour into a clean container (leave the peel & cinnamon in it). Once cool, store in the fridge. Keeps for around 2 weeks in the fridge.

*Roasted Rice Powder
100g jasmine rice
15g sea salt

Spread rice on a baking tray and roast in a 200C oven until golden brown, about 15 minutes. You’ll need to shake the tray to roast evenly. Cool, then grind to a fine powder with the salt in a mortar or spice grinder. The finer you grind, the better the result.

Aspen Woolf.

4

Thanks Aspen! By the way what is ketjap manis?

Pat