Paella alla Valenciana, Valencian Paella with Chicken, Rabbit, Snail and Vegetables

paella valenciana recipe chicken rabbit snails spanish rice

Paella alla Valenciana Recipe, with Chicken, Rabbit, Snail and Vegetables

Paella alla Valenciana or Valencian paella is a famous Spanish rice dish. Paella is both a Valencian and a Catalan word which derived from the  French word paelle and Latin word patella for pan. There are three widely known types of paella; Valencian, Marisco and Mixta (Mix). Valencian paella consists green veggies and land-based protein, Marisco paella consist almost seafood, while Mixta paella consist the mixed ingredients.

recipe paella valenciana rabbit snail paella spanish rice saffron

Recipe Spanish Valencian Paella with Chicken, Rabbit, Snail and Vegetables

Paella alla Valenciana or authentic Valencian Paella using short-grain white rice like bomba, calasparra or arborio rice along with land protein and veggies. Common meat on it is rabbit, chicken, or duck, but the authentic version may contains game meat like hare, venison, pheasant, quail, or land snails. The common veggies for Valencian paella is many kind of beans, broccoly, carrot, artichoke, fern, bell pepper, tomato, or green peas. Other optional ingredients on valencian paella is chorizo or meat sausages.

canned snail escargot for paella recipe

Wongcoco Escargot, Canned Snail or Escargot in Chilli Sauce

escargot snail recipe canned wongcoco

Escargot or Snail for Spanish Valencian Paella

Valencian paella without escargot or land snail or bekicot in Bahasa is not quite “alla valenciana” for me. Paella with  mostly snails rather than meat is consider as poorer version, however, sometimes used nothing more than snails for meat. Finding escargot isn’t that easy in Indonesia, unless you’ve generous enought to visiting inported gourmet supermarket. I purchased a couple of small tin of escargot snail or daging bekicot kalengan once i luckily spot it on Carrefour Supermarket Palembang. This canned escargot or snail in chilli sauce is a product of WONG COCO®, a trusted Indonesian food company. If you lucky enought to access the live snail, you should keep it on a clean box without any food for cleaning it’s intestine prior to cooking. You could use the African land snail that available in most asian country too, i’ve using it for my French Style ESCARGOT Recipe and i guess like it for it’s chewy and yet crunchy texture.

recipe paella valenciana spanish saffron rabbit chicken snail escargot

Recipe Valencian Paella with Red Rice, Chicken, Rabbit, Snail and Vegetables

Valencian paella seasoning basically contains saffron threads, fresh rosemary, sweet or smoked paprika powder, garlic, shallots, salt, freshly grounded peppercorn, olive oil and water or stock. Saffron is the key ingredients of authentic paella, nothing could replace the pungent safranal aromas, but you can replace it with turmeric powder only for it’s yellow color. I guess you should invest on good grade Spanish or Italian saffron called “zafferano dell’Aquila” for your kitchen spice rack, trust me, it’s worth for the money.

recipe valencian paella chicken rabbit snail spanish rice

Recipe Paella Valenciana with Chicken, Rabbit, Snail and Veggies

Making paella alla valenciana is quite tricky, simply because it’s contains several meat and vegetables that needed different time to cooking. Basically, the tougher meat and veggies is sauteed and cooked in liquid  with the rice, while the easily cooked ingredients is  placed over the  nearly cooked rice. I’m using short grain red rice for making this paella recipe, that’s why i need prolonged the soaking process for about 1 hour instead of 30 minutes. The asian red rice contains more fibre then it isn’t as easy to tenderised the regular short grain rice. You could see the  step by step pictorial making paella on my Seafood Paella alla Marisco Recipe.

recipe valencian paella ala valenciana italian saffron rice

Paella alla Valenciana

bottom scrapped rice valencian paella recipe socarrat

Soccarat, The Best Part of Paella: Toasted, Charred and Slighly Blackened Rice in The Bottom of The Pan

The best part of paella is the layer of charred and toasted (blackened) rice at the bottom of the pan called socarrat in Spain. The The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not, but you can made the socarrat by exposing the the pan over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, remove it from the heat, then the paella must then sit with lid covered for about ten minutes  before serving. Some recipes call for paella to be covered and left to settle for five or ten minutes after cooking.

recipe paella valencian spanish snail escargot chicken

Recipe Valencian Paella with Chicken, Rabbit. Snail and Vegetables

Recipe Paella alla Valenciana, Valencian Paella with Chicken, Rabbit, Snail and Veggies Recipe:

Ingredients:

  • 1 1/2 cups short grain red rice (you can replace with regular short grain rice)
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup chicken breast, diced
  • 1 cup rabbit meat, diced
  • 1/2 cup snail meat (approzimately 20 snails), cleaned
  • 2 chorizo, cut 1 inch thick
  • 1/2 cup diced carrot
  • 1 cup diced broccoly florset
  • 1/4 cup diced french bean
  • 1/4 cup diced  fern
  • 1 medium tomatoes, diced
  • 10 cherry tomato, halved
  • 1 tbsp fresh rosemarry, finely chopped
  • a pinch of saffron, soaked in cold water
  • 2-3 cups chicken broth
  • 2 tbsp olive oil
paella valencian recipe ingredients

Paella Valencian Ingredients: chicken meat, rabbit meat, and canned snails or escargot

How to Make Valencian Paella:

  • Wash and clean the red rice in running water until the water is comes clear, let is soaked in water for about 1 hour prior to cooking, drained well
  • Heat up the olive oil in a pan, fry the chicken and rabbit at medium heat until golden brown.
  • Add the garlic, onion, shallots, carrot, snail or escargot and chorizo half way, sautee until the shallots and onion is tenderand translucent
  • Add the red rice and saute it until  slighly browned and toasted.
  • Pour 1 cup stock, season it with soaked saffron, rosemarry, salt and peper,  let it boil and simmer for approximately 10 minutes until most of the liquid has evaporated.
  • Add another cup of broth and bring it to boil and evaporates
  • Add the rest of the ingredients in the pan, pour the remaining stock and cover the paella with lid, let it simmer until the rice is tender
  • Add more water if necessary until the rice is throughly cooked
  • For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call socarrat, if the rice starts to burn remove the pan from the heat immediately.
  • Remove the pan from the heat and let it rest for about 10 minutes prior to serving.

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Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

Dried scallop porridge or conpoy congee is one of the most earthy and comforting chinese dry seafood delicacy. Just like my JEONBOKJUK or Korean Abalone Porridge, this scallop porridge or conpoy congee is considered as a immune system booster for elderly people, newly giving birth mother and also post sickness patients. In chinese descent culinary, dried scallop is one of luxury items. Luxurious ingredients deserved to be paired with my Homemade Superior Stock/Broth that made of  beef bone marrow, malay/kampung chicken, and mushrooms and conpoy soaking liquid. Actually, i used to made a superior stock with crumbled dried scallop/conpoy, but fot this recipe i let the scallop whole.

Dried Scallops Conpoy

Dried Scallops Conpoy

Dried Scallops (Daging Kerang Kampak Kering)

Dried Scallops (Daging Kerang Kampak Kering)

Conpoy is actually dried scallop that made of the adductor muscle of scallops or shell clams that preboiled and then dried with under the sun ray or electric oven. Once the liquid content reduced, the flavour is contentrated, that’s what made the smell of dried scallop or conpoy is pungent, oceanic and reminiscent of certain salt-cured meats. Dried scallop got a concentrated rich and umami  taste due to its high content of  amino acids, such as glycine, alanine, and glutamic acid that easily blown your taste buds.

conpoy porridge recipe dried scallops rice porridge

Chinese Conpoy Porridge Recipe Dried Scallops Rice Congee

I’m using an kerang kampak (axe clams) dried scallop for this poriddge  recipe. This scallop also called kerang kapak in Indonesia or callo de hacha Scallops in Mexico. The shape and the size of the kerang kampak scallops is a sort of kidney. This scallop is much more bigger than common scallop, as you seen the comparison beetween the axe clams scallop with  the medium size common scallop on photograph above.The shell of kerang kampak could reach more than 30 cm and the size of the scallop (abductor muscle) could reach 10 cm. Since finding dried scallop is not that easy in Indonesia, i dried it for myself, beside i can make sure there’s no additive and also preservatives on my dried scallop.  The medium size of regular scallop on the second photograph cost me about 22 USD for only a 100 grams, pretty damn pricey!.
Soaking and Preparing Dry Scallops before Cooking

Soaking and Preparing Dry Scallops before Cooking

How to soaking and preparing dried scallop before cooking is another following step that actually a key for making a delicious porridge. I like to soaked the scallop in the fridge overnight, you can add some ginger and also rice wine on this step to reduce the fishy smells. Once the dried scallop is soften you can shredded it or cooked it whole. NEVER WASTE THE DRIED SCALLOP SOAKING LIQUID! make sure you retain the soaking water as it will be highly flavored and can be added to whatever you are cooking. For preparing the rice for making the porriddge, mix the rinsed rice with a bit of oil and salt before boiling it. The rice will be broken down very quickly and produce a very nice starchy texture.
Recipe Dried Scallops Rice Porridge Conpoy Congee

Recipe Homemade Dried Scallops Rice Porridge Conpoy Congee

Rice porridge with dried scallop or conpoy congee is called bubur kerang scalop in Bahasa Indonesia. You could find this menu on several kopitiam or chinese cofee shop in your town. Conpoy rice porridge is usually served as a morning supper. Common condiment fot it is sambal (chilli sauce), runny poached egg, cakweh (deep fried savoury buns) and garnished with chopped  chillies, bawang goreng (deep fried shallots), garlic chieves and scallion. A dash of white peppercorn and also sesame oil as a last touch made it just perfect.

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe:

INGREDIENTS:

  • 100 gr prepared/rehydrated dried scallop or conpoy
  • 100 gr rice, cleaned in running water until the water is clean, soaked 30 minutes and drained, rub with 1 tsp salt and 1 tbsp oil, set aside
  • 1/2 deboned kampong/malay chicken breast (similiar with free range chicken)
  • 3 chinese mushrooms, soaked 30 minutes before cooking, thinly slice
  • 2 bulbs or garlic (yes, you it’s BULBS, not cloves!)
  • 3 shallot, finely chopped
  • 3 cm ginger, bruised
  • 2 tsp sesame oil
  • 1 tbsp shaoxine rice wine
  • 1 tbsp light soy sauce
  • 8 cups SUPERIOR STOCK
  • salt and pepper to taste

INSTRUCTION :

  • Heat up the oil in the wokpan until sizzling hot, quick saute the garlic, shallot and the ginger until slightly browned
  • Add the mushrooms and chicken breast , continue saute for about 2 minutes, set aside
conpoy dried scallop rice porridge recipe

Step By Step Chinese Style Dried Scallops Rice Porridge Recipe

  • Meanwhile, put the soaked rice, SUPERIOR STOCK,  garlic bulbs, prepared dried scallop, and the soaking liquid into a crockpot or heavy bottom pan, bring it to boil
  • Put the sauteed chicken breast mixture into the pot
  • Add the oyster sauce, rice wine, soy sauce and season with salt and pepper
  • Pour the chicken stock into the pan, bring  to boil
  • Simmer and continue stirring to prevent the rice sendiment sticking in the bottom of the pan
  • If you like , pour the raw egg just before it serve and cover the pan
  • Serve with the garnish

Garnish for serving:

  • poached  egg
  • sambal
  • chopped bird’s eye chillies
  • chopped garlic chieves

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Porcini Mushrooms and Brown Rice Risotto Recipe with Crispy Smoked Chicken Breast

porcini mushrooms risotto brown rice risotto italian rice recipe

Porcini Mushrooms Brown Rice Risotto Recipe with Crispy Smoked Chicken Breast

Porcini mushrooms risotto is one of my favourite Italian rice-based dish since it got a earthy porcini fragrance.  Porcini mushrooms or Boletus edulis, commonly known as penny bun or cepes. Considered as a pricey gourmet mushrooms in many western cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. Porcini mushrooms most often dried, packaged and distributed worldwide. Drying keeping its flavour and it is then reconstituted by soaking in water and used in cooking. Porcini mushrooms got  meaty texture, with a smooth and creamy nutty flavour, and also earthy pleasant aroma.

dried porcini mushrooms risotto cepes

Dried Porcini Mushrooms for Risotto

I purchased  a couple pack of  Borde Cepes-Extra Porcini Mushrooms or dried porcini/cepes mushrooms in Grand Lucky Supermarket, Jakarta,  for about 5 USD for tiny 28 gr package. Pretty pricey, but i guess it’s worht for the price, besides, it’s not easy to find a gourmet mushrooms in Indonesia, even in Jakarta. I guess this is away cheaper than porcini mushrooms that i’m use fo making Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing that i’m brought from Ebay.

porcini risotto cepes brown rice italian recipe

Brown Rice Risotto Recipe with Porcini Mushrooms and Smoked Chicken Breast

brown rice beras coklat

Brown Rice, Beras Coklat

I’m using short grain brown rise because i’m concern about my weight lately. Brown rice is got it’s outer hull removed, but the underlying bran and germ layers are left on the grain. This made brown rice is more nutritious than white rice because the bran contains vitamins, minerals and oils. It also has more fiber than white rice.  The glycemic index of brown rice slightly lowerthen white rice, but since the brown rice got additional fiber and nutrients contains, you may eat less and your stomach is fullfilled longer within and thus have a lower glycemic load from brown rice. Brown rice more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport. Brown rice should be placed in dark, airthight and cold place because it can easily oxidized and ruined in a room temperature, that’s why you should refrigerate it in a tupperware or another airthight box if you lived in tropical country like Indonesia.

porcini mushrooms risotto brown rice

Porcini Mushrooms Risotto with Brown Rice and Crispy Smoked Chicken Breast

For the crispy smoked chicken breast topping, i made it from scratch. The recipe and process similiar to my Homemade Smoked Beef and Tea Smoked Salmon. The chicken breast is cured with salt and spices for about 3 days and then smoked in a wok with a mixture of rice, tea and some wood chips as a smoke agent. Right after the smoking process was completed, i sliced it thinly and sprayed it with some EVOO and let it oven baked in 180°C for about 10 minutes until crispy.

brown rice risotto soak rice before cooking

Soaked Brown Rice 30 Minutes Prior to Cooking Risotto

soaked dried porcini cepes mushrooms risotto recipe

Soaked Dried Porcini Mushrooms Overnightin Fridge Prior to Cooking Risotto

Brown Rice & Porcini Mushrooms Rosotto Recipe:

  • 1 cups Brown Rice (any short grain rice), soaked 30 minutes before cooking
  • 1 pack dried porcini mushrooms (28 gr), soaked overnight with 1 cup water (DO NOT discard the soaking liquid)
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 2 cups chicken or vegetable broth
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup dry white wine
  • 50 gr blue cheese (about 4 tbsp), or any kind of cheee
  • salt and pepper to taste

Instruction:

  1. In a medium saucepan bring the broth and soaking liquid to a boil. Reduce heat to maintain a gentle simmer.
  2. In another medium saucepan, heat up the butter and olive oil.
  3. Add the chopped onion and garlic,  stirring occasionally, until tender, for about 3 minutes.
  4. Add the porcini mushrooms and and stirring occasionally, until wilted and tender, about 5 minutes.
  5. Add the brown rice and stir to combine thoroughly and to ensure that each grain of rice is coated with butter.
  6. Add the wine and cook, stirring, until the liquid is absorbed.
  7. Add 1 cup of the broth and cook, stirring, until liquid is absorbed.
  8. Repeat with a second cup of broth. After that batch is absorbed repeat with 1/2 cup amounts until the rice is tender, about 25 minutes total.
  9. Stir in the blue cheese
  10. Serve the brown rice and porcini mushrooms risotto immediately with crispy smoked chicken breast

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Tinola Manok Soup Recipe: Earthy Philippines Ginger Flavoured Chicken Soup with Chilli Pepper Leaves and Green Papaya

tinola chicken recipe soup philliphine ginger green papaya chili leaves

Chicken Tinola Manok Soup Recipe

Tinola manok in Tagalog, or la uya in Ilocano is a chicken soup originally from Philippines cuisine. Traditionally, tinola manok is cooked with chicken, wedges of green papaya, and chilli pepper leaves. The basic tinola soup broth flavored comes from ginger, garlic, onions and fish sauce. This earthy and comfort chicken soup recipe  usually served in rainy season. Tinola manok or chicken tinola is usually served as an appetizer soup in Phillipines restaurant.

tinola chicken soup recipe ginger green papaya chilli leaf

Chicken Tinola Soup (Tinolang Manok) Recipe

Tinola manok is  actually a flexible dish, you can substitude with available ingredients nearby. Chicken can be substitude with pork or even frog.  Green papaya or unmatured/young and unripe papaya can be substitute with chayote squash. The chili leaves can be substiture either with spinach or moringa leaves or known as marungay in Cebuano or daun kelor in Bahasa Indonesia.  I’m using ayam kampung or malay chicken, this chicken similiar to free ranged chicken that got leaner and thoughter meat than regular chicken. The flavour is much more superb than the regular chicken, but it takes much more longer cooking period to release all the collagen the flavour, that’s made this soup is taste so special.

green papaya unripe fruit tinola soup recipe

Green Papaya

How does chilli leaves taste, that’s my first question when i firstly known about tinola soup. First you should know that the leaves of any chili pepper plant are edible. The chilli pepper leaves got mildly bitter taste and nothing hot like the fruit, but i can taste the very mild peppery when you bite the matured leaves. Chilli pepper leaves can be used as a regular green veggies like stir fry or even veggies fritter. Chilli leaf is also used in korea as a ingredient for making kimchi.

chili pepper leaf leaves with fruit

Chilli Pepper Plant

chilli pepper leaf leaves

Chili Pepper Leaves for making Chicken Tinola Soup (Tinolang Manok)

Tinola manok or sometimes pronounced as tinolang manuk is usually got a clear broth. The chicken is usually boiled in separated pan and don’t forget to put the chicken pieces right after the water boiling. Once  the chicken is boiled, some dirty scum and also foam wil be floating  on the top of the broth. Skim off all of it  with a large spoon. When the foam stops (about 15 minutes), reduce heat, cover the soup and let it simmer for another 10 minutes. The chicken tinola soup broth got light ginger and garlic flavour, that’s why usually i just stir fry the garlic, onion and ginger just until fragrance and not even slightly browned and than pouring water for boiling the chicken. This following technique made a tasty chicken tinola soup with pleasant clear broth.

chicken tinola soup recipe phillipines tinolang manok recipe

Chicken Tinola Soup (Tinolang Manok) Recipe

Chicken Tinola Soup (Tinolang Manok) Recipe:

  • 1 Chicken, cut into bite size
  • 1 small green papaya, sliced into small pieces (about 2 cups)
  • 2 cups chilli pepper leaves
  • 3 cloves garlic, bruised
  • 6 cm ginger,  thinly sliced
  • ½ onion, roughtly chopped
  • 2 tbsp fish sauce
  • 1.5 L water
  • salt and pepper to taste

Instruction:

  • Heat up oil in a wok pan, saute the onion, garlic and ginger until fragrance, DO NOT let it BROWNED
  • Add the water, bring it to boil
  • Put the chicken pieces, season with salt, peper and fish sauce, let it boil once again
  • Skim off and discard any scum and foad that floating on top of the broth
  • Once the foam is not shown, reduce the heat and put the lid cover, let it simmer for almost tender enought
  • You can strain the broth and keep the chicken pieces, discard the ginger, garlic and onion *optional
  • Put it the chicken piece into the broth again, put the green papaya and bring it to boil until the green papaya is tender enought
  • Nearly done, add the chilli pepper leaves and bring it to boil once again
  • Turn off the heat and serve immediately

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Stir Fried Oyster Mushrooms (Split Gill Fungus) Recipe, Resep Tumis Jamur Grigit

oyster mushrooms stir fried recipe white mushrooms chinese garlic chilli

Stir Fried Oyster Mushrooms (Split Gill Mushroom) with Garlic, Chilli and Oyster Sauce

Stir fried oyster mushrooms with chilli, garlic and oyster sauce is quicky and tasty dish that popular in Indonesian kitchen. This  homey vegan (or not) dish is can be done as quick as you clicking your fingers. Oyster mushrooms is one of the major potential sources of vitamins B12(Methylcobalamin) for vegan dieters. I’m using jamur grigit, a spicies of tinu oyster mushrooms for this recipe,  but you can easily replace it with oyster mushrooms, abalone mushrooms or any edible mushrooms.

stir fried oyster mushroom recipe chinese stir fry white mushrooms

Resep Tumis Jamur Grigit a.k.a Tumis Jamur Tiram

Jamur grigit (Schizophyllum alneum or Schizophyllum commune) or tiny oyster mushrooms are edible wild mushroom. Jamur Grigit is well known as Split Gill Mushroooms, Kanglayen in India, Khurakding in Philippines  and Het Bee in Thailand. Others  Indonesian name of Jamur Grigit is Jamur Gerigit, Tihau Grigit, Dan Cubit (Mandailing), JamurCubit, Tihau Tikus (Borneo), Tirau Gerigit, Jamur Gigit (Riau), Jamur Kembang (Java), Keho Talade (Ternate), Ngawate (Halmahera), Kulat Diceng (Sulawesi). Jamur grigit has  tiny size, fan or oyster (or kidney)-shaped cap spanning about 2-3 cm diameter. The flesh is white, firm, and varies in thickness due to stipe arrangement. Jamur grigit found throughout the world and it’s commonly found on rainy season in tropical country. Mostly,  this species  dwelled on rotten and decayed hardwood trees. Jamur grigit ia consedered delicacy  because it’s got meaty texture with earthy and pleasant aromas. Even western gastronomies list it as inedible mushroos, this is apparently due to differing standards of taste rather than known toxicity, being regarded with little culinary interest due to its tough texture. Split gill mushroom in fact, edible and widely consumed in Mexico, India, Indonesia and elsewhere in the tropics. Recent studies said that jamur grigit got Schizophyllan (SPG, sizofiran, sonifilan), an isolate of Schizophyllum commune, has been researched clinically proven got  anticancer activity.

jamur grigit Schizophyllum commune

Jamur Grigit (Schizophyllum commune), Split Gill Mushrooms

jamur gerigit resep tumis kulat tihau tikus

Harvesting Jamur Grigit (Panen),

The jamur grigit cap is shell-shaped, with the tissue concentrated at the point of attachment, resembling a stem. It is often wavy and lobed, with a rigid margin when old. It is tough, felty and hairy, and slippery when moist. It is greyish white and up to 4 cm in diameter. The gills are pale reddish or grey, very narrow with a longitudinal split edge which becomes inrolled when wet; the only knows fungus with spit gills that are capable of retracting by movement. It is found predominantly from autumn to spring on dead wood, in coniferous and deciduous forest.

Schizophyllum commune split gill mushrooms

Jamur Grigit or Split Gill Mushrooms on Mango Tree

jamur grigit split gill mushrooms

Jamur Grigit: The Foraging Harvest

I’ve got a gigantic mango tree in front of my mother’s house in Muara Dua which my father plant by himself about 35 years ago. Due to the security concern, my father had to cut it off and the tree is left into decayed  in my own yard. After about 1 month the Jamur Grigit shown on mango tree surface. This tiny oyster mushrooms got blooming in the morning when the rain is came on the night before. The jamur grigit spit gills capable to retracting when it’s dried or exposed with sun ray. Thas why i need to wake up firstly in the morning and hand picked the jamur grigit, since i’ve got about 2 pounds of it and not using it all directly, i just sun dried about half of it to make it lass for another dish. If you want to use it, just simply rehydrate it overnight in te fridge, discard the sinking debris and drain the mushrooms well. The jamur grigit soaking liquid can be use to give the extra flavour too, don’t get rid of that. You can make a vegan meat just by pounded the mushrooms until it got shredded fleshy meat  texture and than mix it well with flour that called kanglayen Paaknam in Manipur cuizine, India.

resep tumis jamur grigit oseng tihau grigit

Resep Tumis Jamur Grigit

Stir Fried Oyster Mushrooms/Split Gill Mushroom Recipe :

Ingredients

  • 2 cups  Split Gill or Oyster Mushrooms ( Jamur Grigit/Jamur Tiram)
  • 100 gr chicken fillet (daging ayam), thinly sliced, *omit this for a vegan
  • 1 tbsp dried shrimp (ebi kering), soaked, finely chopped, *omit this for a vegan
  • 4 cloves of garlic (bawang putih), finely chopped
  • 3 shallots (bawang merah), finely chopped
  • 1/2 cup lemon basil leaves (daun kemangi), roughly chopped
  • 3 or more cayenne/chilli pepper (cabe merah), deseeded, finely chopped
  • 1 tbsp cooking oil (minyak goreng)
  • 1 tbsp of oyster sauce (saus tiram)
  • 1/4 cup water (air)
  • 1 tsp sesame oil

Instructions

  1. Clean and cut the mushrooms as needed.
  2. Heat up the cooking oil in a wok or big frying pan, stir fry the garlic and shallots until slightly browned
  3. Add the dried shrimp and chilli, saute another 2 minutes
  4. Add the chicken and mushrooms,  stir fry for about 3 minutes
  5. Add the water, bring to boil, cover for 4 minutes.
  6. Add the oyster sauce, season with salt and pepper, pour the sesame oil
  7. Just before serving, add the chopped lemon basil leaves

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Sweet & Tangy Chicken Curry (Malbi Ayam) ala Dentist Chef

sweet tangy chicken curry recipe

Sweet and Tangy Chicken Curry

Malbi is a sweet curry stew that consist a rich spice with a sweet and slighly tangy after taste.  Malbi is a herrtitage recipe from Palembang, South Sumatra Province in Indonesia. Malbi is similiar to Smoor (Dutch) or Semur (Indonesian) that usually made of beef. Slightly different with my Semur Daging Sapi (Indonesian Braised Beef Shank in Sweet Soy Sauce), Malbi contains  coconut milk and much more richer spice, while Semur is more peppery. Despite the common taste of malbi, i like it even more with rather peppery and tangy  aftertaste. The sweet taste comes from kecap manis or sweet soy sauce and palm sugar while the tangy or polite sour after taste comes from asam gelulur or dried sliced Garcinia atroviridis. You can replace the asam gelugur with tamarind paste or lime juice.

sweet chicken curry recipe

Sweet Chicken Curry in Thick and Rich Coconut Milk & Spices

Malbi ayam or chicken sweet and tangy curry cooking technique is similiar to Kalio (Brown Rendang or Stewed Beef in Spicy Brown Coconut Curry). The chicken is stewed or slow cooked with a constant gently stirring to prevent the spices burned out. Gently heat is needed to make the coconut milk got caramelized and formed a thick and oily broth. Just like other typical Indonesian dish, this sweet chicken curry is usually serve with a lot of deep fried sliced shallot and chopped spring onion.

resep malbi ayam kari ayam manis

Malbi Ayam Khas Palembang

I like to make sweet chicken curry with ayam kampung or malay chicken.  I like to cut the kampung chicken into  a bite size to reduce the cooking time.  Since the kampung chicken is leaner and rather though, you need about 1- 1.5 hours to make it tender and needed more if you cut it into regular size. If you using the regular chicken, it takes nothing more than 40 minutes.

sweet chicken curry indonesian chicken stew recipe

Sweet and Tangy Chicken Curry fron Indonesia

Ingredients:

Sweet and tangy Chicken Recipe:

  • 1 kampung chicken (about 1 kg), cut into 20 section (bite size)
  • 2 daun salam (Indonesian bay leaves)
  • 2 sereh (lemongrass), bruised
  • 2 tbsp kecap manis (sweet soy sauce)
  • 2 tbsp gula merah (palm sugar)
  • 300 ml santan kelapa kental (thick coconut milk)
  • 2 slice asam gelugur *optional*
  • 1 tbsp kelapa sangrai (toasted and grounded coconut pulp) *optional*
  •  3 cm cinnamon stick
  • 1 star anise
  • 2 tbsp oil
  • 2 cup  water
  • salt to taste

Sweet Chicken Curry Spice Paste Recipe:

  • 12 bawang merah (shallots)
  • 8 bawang putih (garlic)
  • 3 cabe merah (chillies) *optional*
  • 1 tbsp lada (white peppercorn)
  • 3 cm ginger
  • a pinch of fennel seed
  • a pinch of caraway seed

Garnish:

  • deep fried shallot
  •  chopped spring onion
  • cilantro leaves or flat leaves parsley

Instruction:

How to make sweet chicken curry :

  • Heat op oil in a heavy bottom sauce pan, saute the spice paste until fragrant
  • Add the bay leaves, cinnamon stick, star anise and coconut milk, continue to saute another 5 minutes
  • Add the chicken and the rest of ingredients, bring to boil
  • Simmer and continue stirring until the chicken is tender
  • Serve with garnish and steaming hot rice

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