Saturday, January 19, 2008
Deep Fried Belacan Chicken
Try a Malaysian inspired deep fried chicken - with a special marinade. The most loved Belacan aka Shrimp Paste. Chances are, you will love the taste so much, you will never like normal fried chicken as much anymore.
Well maybe some of disagree. But then again, try my mum's belacan chicken. And tell me what you think of the taste! It does not taste of belacan at all. It enhances flavour to the chicken and add that deep colour when fried. That's what makes it super tasty. The smell is lingering that you'll awake your neighbour to hunger! Now this is finger-lickin-good-chick!
:: Ingredients ::
Chicken cutlets (my favourite part would be the wings!)
1 small cube of belacan, lightly "barbequed" on the stove to bring out the aroma)
A dash of salt
1 red chili, 2 shallot, 2cm ginger (mince in a food processor)
1/2 cup plain flour
1 tablespoon honey
1 teaspoon dark soy sauce
(these measures are approximates)
1. Combine all above into a large bowl and marinade the chicken for 1 hour (the longer, the tastier).
2. Prepare to deep fry the chicken, in a wok or a deep fryer. The oil must be very hot in order to fry the chicken pieces.
3. When the oil is hot and ready, place the chicken pieces in the hot oil and fry until darkened, like you see in my pictures.
Tip: Before you serve, drain the excess oil from the chicken by placing it on a kitchen towel. That works for me. Don't let the oil stay on as deep frys tend to get on the oily side.
Very simple and very delicious belacan chicken in 3 simple steps. :-)
Serve as an entree, or with rice with some vegetables to balance the set!
We had this today for lunch, to greet my Uncle who just dropped by from Chicago. Also on my delicious lunch was a special Chinese Chicken & Ginseng Soup and Sweet & Sour Deep Fried Fish which I will share with you all soon.