Coconut Chicken With Chilli Apricot Chutney Recipes

Try this delicious Coconut Chicken With Chilli Apricot Chutney Recipes. Chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours.

Ingredients

  • 1/2 cup plain flour
  • 2 1/2 cups shredded coconut
  • 2 eggs
  • 750 g chicken breast fillets, thinly sliced lengthwise
  • 1 vegetable oil, for deep frying
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon dried chili pepper flakes
  • 1 red onion, roughly chopped
  • 400 g dried apricots, roughly chopped
  • 1/2 cup white sugar
  • 1/2 cup rice wine vinegar

Directions

  • Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1 minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.
  • Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.
  • Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.
  • Fry in batches putting them in the oven on the baking tray until you are done.

Time

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Nutrition / Serving

  • Calories 1000.6
  • Cholesterol 214.5 mg
  • Sodium 320.3 mg
  • Carbohydrate 130.2 g
  • Protein 53.3 g

Original recipe makes 4  Servings

Sayur Asem Indonesian Vegetable Sour Soup

How to prepare sayur asem indonesian Vegetable Sour Soup recipe. This vegetable soup is a must-have item on the menu of every West Java (Sundanese) restaurant in Indonesia.

Ingredients

  • 1 teaspoon tamarind pod
  • 200 ml warm water
  • 1 shallot, sliced
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, peeled and sliced
  • 1 red chili pepper, seeded and sliced
  • 3 tablespoons raw peanuts
  • 1 teaspoon shrimp paste
  • 1/2 teaspoon salt
  • 5 cups low-fat chicken broth
  • 1/2 cup salted peanuts, coarsely chopped
  • 2 tablespoons brown sugar
  • 1 chayote, peeled, seeded, and sliced thin
  • 1/2 cup frozen green beans, ends trimmed
  • 1/3 cup frozen corn kernels

Directions

  • Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
  • To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
  • Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
  • Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
  • Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
  • Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

Time

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Nutrition / Serving

  • Calories Calories 267.5
  • Cholesterol 0.0 mg
  • Sodium Sodium 531.1 mg
  • Carbohydrate Carbohydrate 22.5 g
  • Protein Protein 10.0 g

Soto Ayam Indonesian Chicken Soup Recipes

Soto Ayam, Indonesian Chicken Soup Recipes is a yellow spicy chicken soup with vermicelli, commonly found in Indonesia. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Occasionally, people will add “koya”, a powder of mixed prawn crackers with fried garlic or bitter Sambal (orange colored). Krupuk are a very common topping.

Ingredients

  • 1/3 cup peeled garlic clove
  • 1 cup sliced shallot
  • 1/4 cup salted roasted macadamia nuts or 1/4 cup blanched almond
  • 6 slices fresh galangal or 6 slices fresh ginger, thinly sliced
  • 1 teaspoon ground turmeric
  • 1 tablespoon salad oil
  • 2 1/2 quarts fat-skimmed chicken broth
  • 1 stalk fresh lemongrass (12-15-inches) or 3 slices lemon peel, yellow part only (1/2 x 4-inch)
  • 1 1/2 lbs chicken breasts
  • 4 -6 ounces dried bean thread noodles (saifun, garnish)
  • 1 salt, to taste
  • 1 fresh ground black pepper, to taste
  • 3 cups finely shredded cabbage (garnish)
  • 3 cups bean sprouts, rinsed and drained (garnish)
  • 1 cup thinly sliced green onion (both parts, garnish)
  • 1 cup diced roma tomato (garnish)
  • 1 cup chopped fresh cilantro (garnish)
  • 4 large hard-cooked eggs, shelled and cut into wedges (garnish)
  • 2 cups potato chips, garnish (optional or 2 cups shrimp chips, garnish (optional)
  • 1/2 cup fried shallot (garnish)
  • 1 lime wedge (garnish)
  • 1 chili sambal oelek chili paste (Asian red chili paste, garnish) or minced fresh hot chili pepper (garnish)

Directions

  • In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
  • Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
  • In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
  • Stir in broth, cover, and bring to a boil.
  • Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
  • Crush stalk with the back of a knife, then cut into 3-inch pieces.
  • Add to broth.
  • Add chicken breasts to broth.
  • Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
  • Lift out chicken and let cool at least 10 minutes.
  • Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
  • In a bowl, pour 5 cups hot water over bean thread noodles.
  • Let stand until the noodles are tender to bite, about 5 minutes; drain.
  • If desired, snip through noodles with scissors to make shorter strands.
  • Season broth with salt and pepper to taste.
  • Return to a boil over high heat.
  • Tear the chicken into shreds.
  • In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
  • Pour hot broth into a tureen or pitcher.
  • Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
  • Ladle or pour hot broth into bowls.
  • Sprinkle with potato chips and fried shallots.
  • Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

Time

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Nutrition / Serving

  • Calories 513.9
  • Cholesterol 213.9 mg
  • Sodium 1408.0 mg
  • Carbohydrate 35.9 g
  • Protein 40.6 g

Original recipe makes 6 – 8 Servings

Indonesian Spicy Fried Boiled Eggs ( Telur Balado ) Recipes

Indonesian Spicy Fried Boiled Eggs ( Telur Balado ) Recipes is Originated from North Sumatra (Padang or Minang). this humble dish can be easily bought from many street vendors (warung nasi).

It can be cook easily for the beginner and it usually served with steamed rice or Indonesian fried rice. It is sometimes completed with prawn crispy in the inside. However, many region in Indonesia also have his recipe food in their dishes with different recipe.

Ingredients

  • 1 cup vegetable oil for frying
  • 6 hard-boiled eggs, shells removed
  • 6 red chile peppers, seeded and chopped
  • 4 cloves garlic
  • 4 medium shallots
  • 2 tomatoes, quartered
  • 1 teaspoon shrimp paste
  • 1 1/2 tablespoons peanut oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon white sugar
  • 1 salt and pepper to taste

Directions

  • Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
  • Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

Time

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Nutrition / Serving

  • Calories 237 kcal
  • Cholesterol 229 mg
  • Sodium 178 mg
  • Carbohydrate 13.1 g
  • Fat 17.3 g
  • Protein 9.1 g

Original recipe makes 8 Servings

Indonesian beef rendang recipes

Indonesian Beef Rendang Recipes is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.

Long hours to cook, but believe me, it is worth the efforts! From northern part of Indonesia, most Western people love this dish very much. They try so badly to find the exotic spices in their home country! Serve with rice.

Ingredients

  • 4 fresh banana peppers, seeded and chopped
  • 4 shallots, chopped
  • 5 cloves garlic, chopped
  • 2 tablespoons salt
  • 1 teaspoon ground red pepper
  • 2 pounds beef tenderloin, cut into 1 1/2 x 2-inch cubes
  • 1 (1/2 inch) piece galangal, thinly sliced
  • 3 stalks lemon grass, chopped
  • 6 lime leaves
  • 1 teaspoon ground turmeric
  • 3 (15 ounce) cans coconut milk

Directions

  • Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste.
  • Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.
  • Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.

Time

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Nutrition / Serving

  • Calories 672 kcal
  • Cholesterol 81 mg
  • Sodium 1826 mg
  • Carbohydrate 12.9 g
  • Fat 60.3 g
  • Protein 24.7 g

Original recipe makes 8 Servings

Delicious Szechwan Shrimp Recipes

Delicious and easy-to-follow Szechuan Shrimp Recipes. This Szechuan shrimp recipe is low fat, flavorful, and a good source of protein. Szechuan shrimp is easy to make and a great way to keep a diet interesting!

Ingredients

  • 4 tablespoons water
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 1/4 cup green onions
  • 4 cloves garlic, minced
  • 12 ounces cooked shrimp, tails removed

Directions

  • In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  • Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Time

  • Preparation :
  • Cook : 10 Minutes

Nutrition / Serving

  • Calories 142 kcal
  • Carbohydrates 6.7 g
  • Cholesterol 164 mg
  • Fat 4.4 g
  • Fiber 0.4 g
  • Protein 18.3 g
  • Sodium 500 mg

Original recipe makes 4  Servings