#娘惹文化 #娘惹菜 #星马料理

[Material]

Drumsticks 3 pcs
Salt
Lemon Juice
Turmeric Powder
Dried Shallot 40 grams
Garlic 20 grams
Candlenut 3 pieces
Turmeric 10 grams
Galangal 20 grams
Ginger 20 grams
Red Chilli 30 grams
Dried Chilli 15 grams
Belachan 15g
Oil 1 tbsp
Bay Leaves 2 pcs
Cardamom 5 pcs
Cloves 3 pcs
Star Anise 2 pcs
Cinnamon 1 stick
Lemongrass 2 sticks
Red Onion 1 pc
Pandan Leaves
Tomatoes 2 pcs
Plain Yogurt 50ml
Salt 1 tsp
Sugar half tbsp
Coconut Milk 300ml
Lime Juice
Lemon Leaves

00:00 Introduction

[Steps]

00:22 How To Prepare The Drumsticks
Sprinkle some Salt and Lemon Juice on the Drumsticks to wash away the frozen smell
Pat dry
Sprinkle some Salt and Turmeric Powder to mix it up
Marinate them for two hours

01:14 How To Make The Blended Chilli
Blend the following
* Dried Shallot 40 grams
* Garlic 20 grams
* Candlenut 3 pieces
* Turmeric 10 grams
* Galangal 20 grams
* Ginger 20 grams
* Red Chilli 30 grams
* Dried Chilli 15 grams (scoop out seeds, soak in boiling water until soft)
* Belachan 15g (stirfry first)
* Oil 1 tbsp

02:26 How To Deep Fry The Drumsticks
If the Drumsticks were kept in the refrigerator, they must be left to room temperature before they can be fried
Heat the frying oil to 170 degrees
Fry the Drumsticks at 160 degrees
Fry until the Drumsticks are seventy percent cooked, or both sides are golden brown, set aside

03:00 How To Fry The Spices
Filter off the residue and remove the excess Oil, leaving about 80ml
Saute a Red Onion (shredded)
Let the Onion turn golden brown then put in
* Cardamom 5 pcs
* Cloves 3 pcs
* Star Anise 2 pcs
* Cinnamon 1 stick
* Pandan Leaves

03:56 How To Fry The Blended Chilli
Stirfry until the smell of spices has been released, put
* Bay Leaves 2 pcs
* The blended Chilli mixture
* Lemongrass Root 2pcs (crushed)

04:16 How To Season The Sauce
After Stirfrying for about 20 minutes, the Chilli Paste and the Oil begin to separate
Put two blended Tomatoes
Plain Yogurt 50 ml
Stir fry for about 15 minutes, and you will see the Oil and Chilli Paste separate again
Remove the Pandan Leaves
Sprinkle a teaspoon of Salt and half a tablespoon of Sugar down
Put the Drumsticks down
Turn to low heat and add half of the Coconut Milk (150ml)
Cover and cook for 12 minutes
Then put the remaining Coconut Milk down (150ml)
Add a Lime's Juice
Slice Lemon Leaves into stripes and sprinkle in
Cook for two or three minutes more
Done

[材料]

鸡腿三只
盐
柠檬汁
黄姜粉
干葱头40克
蒜头20克
烛果三粒
黄姜10克
南姜20克
姜20克
红辣椒30克
干辣椒15克
马拉盏15克
油一汤匙
油 80 毫升
桂叶两片
绿豆蔻五粒
丁香三粒
八角两颗
肉桂一根
香茅两根
大红葱一颗
斑兰叶一撮
蕃茄两个
原味酸奶 50 毫升
盐一茶匙
糖半汤匙
椰奶 300 毫升
青柠汁一粒
柠檬叶 4 片

[做法]

处理鸡肉
洒点盐和柠檬汁捽鸡腿把雪藏味洗掉
印干
洒些盐和黄姜粉把它捽匀
腌它两小时

制作辣椒材料
搅碎以下
* 干葱头40克
* 蒜头20克
* 烛果三粒
* 黄姜10克
* 南姜20克
* 姜20克
* 红辣椒30克
* 干辣椒15克 将籽挖走用滚水浸软
* 马拉盏15克 先炒香
* 加一汤匙油

炸鸡腿
如果放鸡腿在雪柜腌一定要晾到变室温才可以拿去炸
油温用 170 度落镬炸鸡
炸的时候保持在 160 度左右
炸到它七成熟或是两边都变金黄色捞起备用

煮汁
把油渣隔走把多余的油拿掉剩下大概 80 毫升
爆香一粒大葱切丝
大葱转金黄色就放
* 绿豆蔻五粒
* 丁香三粒
* 八角两颗
* 肉桂一根
* 斑兰叶一撮

炒辣椒
炒到嗅到香料的味道已经散发出来放
* 桂叶两片
* 刚才搞碎了的辣椒材料
* 香茅根部两条 (扑开)

为汁调味
炒到大概20分钟辣椒和油便开始分开了
放两粒搅碎了的蕃茄
原味酸奶50 毫升
大概炒多15分钟就会再次看到油和辣椒分开
夹走斑兰叶
洒一茶匙盐和半汤匙糖下去
把鸡腿放下去
转小火再放一半椰奶椰奶150ml
把盖盖上煮12分钟
之后再把剩下的椰奶放下去 椰奶150ml
再加一粒青柠汁
把柠檬叶切成丝洒进去
把它兜匀多煮两三分钟
完成

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我们叫做 Go Chopsticks 因为
筷子是一对的代表我们同心为你带来美食
而 Go 就是不局限于语言地域文化而是用行动到各地探索美食

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