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Raihanna

Smashed Chicken

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Assalamualaikum,

Here is another recipe. Now for the main course. It can be alternative menu from your usual ones and of course 100% halal ;)

 

 

Smashed Chicken

 

ayam-penyet.jpg

 

Category: Poultry (Chicken)

Difficulty: Medium

Preparing time: 45 minutes

Servings for 4 people

 

Ingredients

- 1 whole Chicken, cut into 4 or 8 pieces (as desired)

- 300 ml of coconut milk

- 200 ml of water

- 1 Salaam leaf (or you can substitute with Bay leaf)

- 2 stalk of fresh Lemongrass, bruised

- Lime juice from 1 fresh lime

 

Spice Paste

- 4 cloves of garlic

- 2 Candlenuts

- 1 teaspoon coriander

- 2 teaspoon salt

 

For Spicy Sauce

- 5 red chillies

- 4 bird's eyes chillies

- 3 shallots

- 1 cloves of garlic

- 1 teaspoon salt

- 1 teaspoon palm sugar

 

Directions

1. Grind or blend the spice paste.

2. Boil the Chicken with the spice paste, coconut milk, Salaam leafs, Lemongrass and water. Cook until it's tender and spice is absorbed.

3. When the chicken already cooks, leave it cold for a moment.

4. Heat the oil in non-stick frying pan, fry the chicken until it's brown and crispy. Set aside and serve.

5. Prepare the spicy sauce by grinding roughly all the ingredients. Then sauté with small amount of oil until it's fragrant for couple of minutes. When it's ready sprinkle with lime juice and then serve.

 

Hope you enjoy it! ;)

Wassalam

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PropellerAds

Wa alaikum assalam sister

 

Looks delicious, but there are several ingredients that is hard to find at my end. Any substitute for lemongrass and coconut milk?

What's Candlenuts?

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Assalamualaikum,

Don't worry, Brother, there will be always substitute for anything ;)

 

Substitute For Lemongrass

 

Preserved Lemon

 

✜ 1 Stalk = 1/2 a preserved lemon

 

Keep in Mind:

 

Preserved lemon will give the dish the desired citrus tang, without completely overpowering the dish.

Use both the peel as well as the pulp of the preserved lemon in the dish.

This substitute works best in recipes that has prawns or other seafood in it.

 

Arugula and Lemon Zest

 

✜ 1 Stalk = 1 arugula leaf + 1 teaspoon of lemon zest

 

Keep in Mind:

 

Arugula has a very sharp peppery taste, so make sure that you do not overuse it.

Always use fresh lemon zest for this substitution.

This substitution works well in broths and fish stews.

 

Fresh Ginger and Coriander Stalks

 

✜ 1 Stalk = 2 teaspoons of fresh ginger + 2 teaspoons of coriander stalks

 

Keep in Mind:

 

Coriander stalks have more flavor and should be used instead of the leaves.

This substitute is best used in soups and broths.

 

Dried Lemongrass

 

✜ 1 Stalk = 1 teaspoon of dried lemongrass

 

Keep in Mind:

 

Since drying a herb or plant concentrates the flavors of the herb, you need to use only a little amount of dried lemongrass in your dish.

Dried lemongrass has a more pronounced herbal and citrusy flavor, so you need to be careful with the quantity you add to your dish. Too much of it can completely overpower the dish.

This substitute is best used in poultry and meat dishes which has a sauce base.

 

Lemon Juice, Lime Zest, and Kaffir Lime Leaf

 

✜ 1 Stalk = 2 tablespoons of lemon juice + 1 tablespoons of lime zest + 1 Kaffir Lime leaf

 

Keep in Mind:

 

Make sure that you tear the Kaffir lime leaves before adding it to the soup.

When using lemon juice, use freshly squeezed lemon juice instead of the bottled variety.

This substitution is best used in curries and soups.

 

Lemon Balm

 

✜ 1 Stalk = 4 lemon balm leaves

 

Keep in Mind:

 

Lemon balm has a delicate citrus fragrance and flavor, so it should be added towards the end of the cooking process.

Lemon balm should ideally be chopped and then added to a dish.

It is best used in desserts.

 

Lemon Verbena

 

✜ 1 Stalk = 2 Lemon Verbena Leaves

 

Keep in Mind:

 

Since lemon verbena has quite an intense flavor and fragrance, use only a small amount as substitute in your dishes.

For using lemon verbena, tear or chop the leaves and add to your dish.

This substitute can be used in curries, sauces, and savory cakes.

 

It might be a good idea to grow a lemongrass plant in a small pot in your home. They grow well in all types of soil and requires very little care. You can also stock up on fresh lemongrass whenever you find it and freeze it for future use :)

 

 

Substitute For Coconut Milk

 

Substitute #1

Canned coconut cream is easily available in grocery shops. You can use 3 tbsp. of canned cream of coconut and add hot water to it. This is a perfect coconut milk substitution. It will replace one cup of coconut milk.

 

Substitute #2

Another best substitute for coconut milk is using low fat milk. Take one cup warm low fat milk and add 3 tbsp of canned cream of coconut. Mix well to form an instant substitute for 1 cup of coconut milk.

 

Substitute #3

Using the coconut juice or coconut water is a great option for coconut milk. It will best retain the taste of coconut milk in the recipe. To get that similar coconut flavor in your recipe use equal amount of coconut juice, same as the amount of coconut milk which you were going to use. You can get fresh coconut juice from a coconut or buy it from a store as well.

 

Substitute #4

Another substitute to coconut milk is using unsweetened soy milk. Here is a small recipe that you can use the product as a substitute for coconut milk. Take half cup plain soy milk and add one tsp artificial coconut flavor. Add a bit of sweetener and little cornstarch for thickening purpose. The substitute is ready. If you use vanilla, sweet rice milk or sweet soy milk, then do not use a sweetener.

 

Substitute #5

Another substitute for coconut milk is, using one cup of whole milk and adding one tsp. of coconut extract to it. This will replace one cup of coconut milk. Evaporated milk is also known to be one of the best coconut milk substitute. Mix 1/4 cup of evaporated milk with 3/4 cup of water and use as a substitute for coconut milk. This substitute works best in chicken curry recipes.

 

Substitute #6

Yogurt can also be used as a substitute for coconut milk. To make, use one cup yogurt and add 1 tsp. coconut extract to it and mix well. You can also use one cup evaporated skim milk instead of yogurt and add 1 tsp. coconut extract to it. Both yogurt and evaporated skin milk will give a thick consistency to the recipe. Use these in same amount as coconut milk is to be used.

 

Substitute #7

You can mix one part powdered coconut cream and add four parts hot milk to it to form mixture that can substitute coconut milk. Instead of milk you can opt for the following. Mix one part powdered coconut cream and add four parts of hot water, stir well and use in the recipe.

 

And about candlenuts, here it is:

candlenuts.jpg

 

Candlenut trees are native to the tropical northern rainforests of Australia, the Moluccas Islands, Malaysia, and are found on many islands in the South Pacific. The botanical name Aleurites is derived from the Greek word for ‘floury’ in reference to the silvery, powdered appearance of its young leaves. The common name is derived from the tradition of making a crude candle by threading the midrib of a palm leaf through the raw nut like a wick and lighting it. Due to the high oil content in the nut this device will burn like a candle. Candle nuts have been used in the manufacture of paints, varnish and soap, and the oil extracted for lamp oil. Roasted candle nuts have been a source of food for the Australian Aborigines and other Pacific peoples. Candle nuts are cream-colored, soft, oily seeds within a hard-shelled nut which comes from a tropical tree related to the castor-oil plant. The nut is similar (though “rougher”) in flavor and texture to the macadamia nut, which has a similarly high oil content. It is mildly toxic when raw. Like many members of the Euphorbia family, the fresh nut is toxic, losing its toxicity on roasting or cooking. Uncooked candle nuts have little discernible fragrance and a soapy, bland flavor. Roasted slivers or shavings of candle nut have a pleasing, nutty, almond-like flavor without the background bitterness characteristic of almonds. The surrounding fruit is not eaten by humans. Due to their high oil content, candle nuts are prone to rancidity, so it is best to buy small quantities and store them in a cool dry place. As you may not be sure as to whether the nuts have been roasted prior to shelling, be sure to cook them to remove any toxicity before eating.

 

Don't hesitate to ask more if there is another question :)

Wassalam

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