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Friday, August 8, 2014

Pedal Ayam Masak Kicap (Chicken gizzard in soy sauce) 马来红烧鸡胗



I was at a Ramadhan-FB-pictures-lead-craving-for-Malaysian-foods phase for couple of weeks. That explains the frequent posting of Malaysian dishes here lately. Here today is yet another typical Malaysian dish, Chicken gizzard in soy sauce.

Chicken gizzard is not a common ingredients in my kitchen, mainly due to the reason that I have reduced eating organ meat for a long time. One day when I was shopping for grocery, I saw this cleaned and packed gizzard and thought to myself, it has been a long time since I have this. 

I bought one packet and made this pedal ayam masak kicap for lunch.

这几个星期都还处在思念开斋节美食的情况中,去超市买菜的时候看见处理得很干净的鸡胗,就拿了一盒。

我好多年不怎么吃动物内脏了,但这道红烧鸡胗是我在家乡的时候很喜欢的一道菜,所以也好多年沒吃過這道菜了。回家我就做了這個紅燒雞胗。炒個菜,就著米飯吃得可香了!



Ingredients:
300-350 gm of Chicken Gizzard 
2 Bombay onion (1 cut into rings, another one grind into paste)
2-3 cloves of garlic, sliced thick
1 red chili, sliced
2 green chili, cut into half   Optional
1 tsp of turmeric powder
A pinch of salt

Seasoning:
1 tbsp of light soy sauce
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp of chili powder  (reduce for lesser heat)
1-2 tsp of sweet/dark soy sauce
1 tsp of oyster sauce
salt to taste   Optional
sugar to taste (depending on sweetness of your dark soy)

材料:
300-350 gm 鸡胗 
2 只中型的洋葱 (一只切圈,一直用搅拌机加点水搅拌成糊。)
1 tsp 姜蒜蓉
2-3 只蒜瓣 切片
1 红辣椒 切片
2 青辣椒 切段  Optional
1 tsp 黄姜粉
盐 适量

调味:
1 tbsp 酱油
1-2 tsp 黑酱油/甜酱油
1 tsp 蚝油
1 tsp 芫荽粉
1/2 tsp 孜然粉
1 tsp 辣椒粉  (不喜欢辣的可以不放或者减量)
盐适量   Optional
糖适量 (根据甜酱油的甜度调整)




1. Wash and clean chicken gizzard thoroughly, pressure cook the gizzard with 1 tsp of turmeric powder and a little salt for 10 minutes or until tender . Drain and set aside.

1. 把鸡胗洗净处理好,加水,黄姜粉和一点盐入高压锅压10分钟,或至鸡胗变软。沥干备用。



2. In a cooking pan, heat up 2 tbsp of oil and fry garlic until slightly golden brown, turn the heat down to low and add coriander, cumin powder and chili powder. Give it a quick stir, do not burn the spices, it can be bitter.

3. Pour in onion paste with 1 tsp of ginger garlic paste, continue cooking until oil breaks at the side of pan (oil starts showing at the edge of paste).

4. Add the gizzard pieces, stir well and cook for 5 minutes, add a little water if needed. Season with dark, light soy sauce and oyster sauce. Adjust the taste with salt if needed. 

5. Add green chilies and cook for few minutes, add sliced red chili and onion rings, give it a quick stir before turning off the stove.

Serve with steamed white rice.

2. 在一口锅里热上2 tbsp的食油,把蒜片加入稍微煸炒至金黄色,把火关小,加入芫荽粉,孜然粉和辣椒粉,快速翻炒,不要糊/焦了,糊了的香料会带苦。
3. 把刚刚搅拌好的洋葱糊和1 tsp的姜蒜蓉一起倒入锅里煮至边上泛油。
4. 把鸡胗加入锅里,继续煮5分钟,如果有必要,加一点水。加入黑酱油,酱油和蚝油调味。如果需要可以加点盐。
5. 加入青辣椒,继续煮几分钟,然后加入红辣椒和洋葱。快速翻炒一会儿即可。
 
和白米饭一起吃。





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