Nasi Katok | Brunei скачать в хорошем качестве

Nasi Katok | Brunei

Did enjoy this recipe? If so, check out the cookbook with a bunch more recipes just like this. INGREDIENTS: CHILLI: 2 red onions, chopped 2 white onions, chopped 7 garlic cloves, peeled and chopped 5 red chillies, chopped 10 green chillies, chopped Small thumb of ginger 1 teaspoon shrimp paste 1 teaspoon sugar 1 teaspoon tamarind paste Oil FRIED CHICKEN 1 kg boneless chicken thigh, cut 1 cup plain flour 1 cup rice flour 1 cup corn starch 1 tablespoon salt 1 teaspoon chilli powder 1 tablespoon turmeric powder 2 tablespoons black pepper powder 2 eggs, whisked Oil, frying METHOD: CHILLI 1. In a food processor, blend shallots, onion, and garlic, adding water throughout until a puree is formed. Pour into a separate bowl. 2. Again, in a food processor, blend red chilli, green chilli, and ginger, adding water throughout until a puree is formed. Pour into a separate bowl. 3. Pour the oil into a pan and cook the onion mixture until fragrant. When the oil surfaces, add the chilli mixture and bring to a boil. 4. Add sugar and tamarind paste, letting the mixture simmer for 5-10 minutes. FRIED CHICKEN 1. Combine the plain flour, rice flour, corn starch, salt, chilli powder, turmeric powder, and black pepper powder into a mixing bowl with a whisk. 2. To begin frying, prepare a bowl with the eggs. Place the flour mixture and cut the chicken beside the stove as well as a plate lined with a paper towel to soak up excess oil. 3. Pour oil into a large pot and turn the stove on a low-medium heat. 4. While waiting for the oil to heat up, begin to bread the chicken by dipping a cut piece into the eggs and place it in the flour mixture, patting to ensure the flour adheres to the chicken. This process is repeated twice to add crispiness. 5. With tongs slowly place the breaded chicken piece into the bubbling oil, and fry till golden brown or for 5-8 minutes. Flip the chicken to allow an even cook all over. 6. Repeat for all pieces.