Saturday, August 24, 2013

【黑椒鸡扒】Chicken Chop with Black Pepper Sauce ala Malaysian Style



宝宝不晓得是不是正值猛长期,这几天每晚都夜奶无数,而且每次都要吸好久。无奈的妈妈只好边夜奶边拿着手机阅读。也就是这阵子开始读了几个菲律宾的美食博客。看着看着我就开始想念东南亚的美食了。奇怪的是,一直萦绕我脑海不去的却是这款鸡扒。

这道美食在马来西亚是有名的“西餐”。西餐厅里,咖啡馆里,甚至小贩中心里的西餐摊子都可以看见它的踪影。是各个民族非常喜欢的一道美食。出国这么多年,却从来没有在美国或欧洲的餐厅里看见过一样的做法。想想应该是一款被本土化了的西餐了。

想念那个诱人的味道,我忍不住今天就做了这个鸡扒。NS非常欣赏,下午给做了4 oz的还吃不够,晚餐又让做了两块 4 oz的才过了瘾。吃完还问以后可以经常做这个鸡扒吗?

I was reading a couple of food review blogs from the Philippines and was amazed by the similarities between Malaysian and Filipinos cuisines, some of the name of dishes were similar if not exactly the same. I had a lot of fun peeking into the day to day lives of the people in my once neighboring country, was completely immersed in the wits and humors of those bloggers too! 

Odd enough, after plenty of reading, it wasn't the typical Malaysian/South East Asian food that caught my attention. It was somewhere between Chicken Adobo (which I fully intended to try soon), Afritada, Crispy Pata, Lechon and Pancit that I started craving for this particular Chicken dish -- Chicken Chop ala Malaysian Style.

This is a "Western" food as far as Malaysian are concerned, it is sold in most restaurants, cafe or even hawker stalls in Malaysia. A steak house without Chicken Chop? Not a good steak house!

As I was standing in the kitchen chopping, seasoning, stirring and reflecting on my past life, I realized that I have never seen this Chicken Chop anywhere in the menu of restaurants here in the States let alone in Europe! 

Then I started thinking of the reasons behind and slowly it started making sense! Malaysia is so diverse in culture that the Malay (Muslim) doesn't consume pork and many of the Indian and Chinese do not consume beef due to religion and beliefs. So it is only natural that the restaurants find the need to create a chicken dish that suits the majority! 

So I think the Chicken chop was a derivation of pork chop, well, I could be wrong though. This Chicken "western" dish was a marriage of the west and the east, a western dish with a local twist!

Today's recipe of my chicken chop was an impromptu and it turned out exactly the way I liked! 
I made this for lunch and NS requested for it again for dinner, I doubled his portion in the evening with lots and lots of vegetables, he managed to clean his plate too! 

材料:
4 块 去骨Chicken Thigh
 
鸡肉腌料:
1 大勺 姜蒜蓉
1 大勺 番茄酱/Ketchup
1 大勺 酱油
1 大勺 蚝油
2 大勺 鸡汤/Chicken Stock
1 小勺 辣椒粉
1 小勺 甜酱油/黑酱油
1/4 小勺 或适量盐
 
黑椒酱汁:
1 小勺 橄榄油
1 小勺 黄油/Butter
1 大勺 面粉/all purpose flour
1/2 中型 洋葱 (切丝)
1 小型 番茄  (切碎)
1 杯 鸡汤/Chicken Stock
2 小勺 番茄酱/Ketchup
2 小勺 酱油
2 小勺 黑胡椒粉

Ingredients:
4 pieces of chicken thigh (deboned)

For Marinate of Chicken:
1 tbsp of tomato ketchup
1 tbsp of light soy sauce
1 tbsp of oyster sauce
2 tbsp of chicken stock
1 tsp of chili powder
1 tsp of dark soy sauce
1/4 tsp of salt or to taste

For the gravy/Sauce:
1 tsp olive oil
1 tsp butter
1 tbsp all purpose flour
1/2 medium onion (Slice thinly)
1 Small tomato  (diced)
1 cup of chicken stock
2 tsp of tomato ketchup 
2 tsp of light Soy Sauce
2 tsp of crushed black pepper 


1. 鸡腿肉去骨,用刀背或锤棒把鸡肉稍微剁剁,把鸡肉打松。把鸡肉用所有的腌料腌20分钟左右,我腌了一个小时。

1. Debone the chicken thigh and pound the chicken a few times using meat mallet or the back of your butcher cleaver.

2. Marinate chicken with all the ingredients listed under for marinate, marinate the chicken for at least 20 minutes, I did mine for 1 hour.


2. 然后开始准备酱汁,把洋葱切丝,番茄切碎。在一口小锅里,热上黄油和橄榄油,加入面粉然后不断搅拌至面粉变金黄色,加入洋葱继续煸炒至洋葱变软后加入鸡汤和番茄丁,如果你喜欢酱汁更稀一些,可以加点水,继续搅拌,煮滚。加入酱油,番茄酱和黑胡椒调味,继续煮至浓稠即可。
 
3. 热上一口平底锅,加一点点的油,把鸡扒两面中火煎熟即可,不要煎过火,不然鸡排就不嫩了。每一面大概5分钟左右。 取出煎好的鸡扒,浇上黑椒汁,加上配菜,开吃!

3. Meanwhile, prepare the black pepper sauce, slice and dice the tomato and onion.

4. In a sauce pan, heat up butter and olive oil, add the all purpose flour and quickly stirring using a whisk, when the flour turn yellowish in color, add sliced onion, continue to stir until onion turned translucent. 

5. Pour in chicken stock and a little water if you wish to have thinner gravy, stir well and bring to boil.

6. Season with soy sauce, tomato ketchup and black pepper. Cook until thicken.

7. Heat up a frying pan, drizzle a little oil, place the chicken pieces in the pan. At medium heat, cook the chicken few minutes each side until the chicken is cooked. Do not over cook the chicken otherwise it can be too chewy and rubbery.

8. Place the chicken on a serving plate, pour some gravy over it and serve with some side dishes of your choice.


今天的配菜是蒸青菜和烤薯片,真好吃!

Mine was served with some steamed vegetables and a grilled potato chips ... it was sooo delicious!!


中文 -- 黑椒鸡扒


10 comments:

  1. 这个我喜欢哦,配上你的烤马铃薯,一流啊

    ReplyDelete
  2. Wah ye ke?Tak sangka pula tiada resepi macam ni di US. Kiranya ini resepi ciptaan Malaysialah ye..

    Ina, Shah Alam

    ReplyDelete
  3. How much do you think the calories for this dish?

    ReplyDelete
    Replies
    1. Hi Danny, that I really don't know, but this isnt the deep fried version, so maybe slightly better?

      Delete
  4. A comment that is meant tobe here was accidentally typed in the "Taiwanese spring onion pancake" page

    ReplyDelete