MasyaAllah I have been blessed with friends who has been nothing short of amazing and generous.
A few weeks ago, Mira and Ery surprised me with a Taiyaki pan! It’s been sitting in my eBay cart for the longest time! but I didn’t really see a need for it to checkout. Thank you Mira and Ery! We love it! More tea time treats!
Yesterday we pulled it out and make it! I’m not a big fan of red bean. So I decided to make my favourite cheese Taiyaki!
It came out amazing! I used the recipe from Chopstick Chronicles. Link is here. The only thing I change is using cake flour instead of plain flour. And I was too impatient to let it rest for 30mins. So I just did it anyways and it turns out great!
Can’t believe i have never tried making these amidst my kitchen experiments! In Indonesian, its called Ayam Cabe Hijau! We used to always go to Garamerica for good indo food and have these! Such a simple dish to cook 😉
I’ll try my best to translate the recipe in English!
1 whole chicken cut into 8 pieces
2 tablespoon of Tumeric powder
2 Teaspoon of Salt
A tablespoon of lime juice
5 Kaffir Lime Leaves
1 Stalk Lemongrass Bruised
10 Green Chillies
5 Bird Eye Chillies (Depends on how spicy you like it)
8 Shallots (I use a large brown onion)
5 cloves of Garlic
3 Candlenuts (I opt it out as I don’t use it)
A teaspoon of Tumeric Powder
A teaspoon of salt
A teaspoon of sugar
Marinate Chicken with salt, turmeric powder and lime juice for about 10minutes. Deep fry or Air fry (20mins) marinated chicken until it is golden.
Heat oil in wok and sautéed all the items that has been blended. Once Fragrant, add in the Kaffir Lime Leaves and the bruised lemongrass. And fry ingredients until it’s cooked (usually when the colour gets darker).
Add in the fried chicken and mixed well until its fully cooked. Serve with plain rice.
- 1 pound boneless, skinless, chicken breasts or thighs, cut into ½ – ¾ -inch cubes
- Marinade *See recipe below.
- 1 tablespoon peanut or vegetable oil
- 8 Chinese dried red chilies, split length wise and seeds removed
- 1 teaspoon Sichuan peppercorns
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- Sauce *See recipe below.
- 3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips
- 1/3 cup unsalted dry-roasted peanuts
- 2 teaspoons soy sauce
2 teaspoons Chinese rice wine
- 2 teaspoons corn starch
- 1 teaspoon Sichuan pepper corns
*Instructions: Whisk the ingredients together until the corn starch is dissolved.
- 1 tablespoon
Chinese black vinegar (Balsamic Vinegar as Substitu
- 1 tablespoon chicken stock/broth
- 3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
- 3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
- 2 teaspoons cornstarch
- ½ teaspoon sesame oil
*Instructions: Whisk the ingredients until the corn starch is dissolved.
- Massage the chicken with the marinade in a small bowl for half a minute. Allow the chicken to marinate for at least 20 minutes.
- Heat the oil in a wok on high heat. Once the wok starts smoking, turn the stove top off. Add the red peppers and peppercorns to the pan quickly stirring for 1 minute being careful to not burn the dried chilies.
- Add the chicken to the pan and turn the heat back on to medium high.
- Once the outer later of the chicken is cooked and no longer raw, add the ginger and garlic. Cook for an additional 2 minutes, stirring occasionally.
- Slowly add the sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
- Once the chicken is done cooking, add the green parts of the scallions and peanuts. Cook for a minute or two longer.
- Serve immediately.