Cooking Delicious Tips

FEAST OF FLAVOURS From the INDONESIAN VS

CHICKEN WITH TOMATO SAMBAL From the Italian

This dish of tender chicken with an appetising sauce that is mildy spicy and tangy goes brilliantly with plain, steamed rice.

Ingredients

·         Spring Chickens

·         Salt

·         Freshly crushed black pepper

·         Lime Juice

·         Vegetable oil

·         Chicken stock

·         Shallots

·         Garlic

·         Tomatoes

·         Sweet soy sauce ( kecap manis )

Spice Paste

·         Red chilies

·         Bird’s eye chilies

·         Shallots

·         Garlic

·         Dried prawn ( Shrimp ) terasi

Method :

·         First, Season chicken pieces with salt, pepper and lime juice. Refrigerate or leave in a cool place for 30 minutes

·         Meanwhile, prepare spice paste. Combine all ingredients In a stone mortar or blender ( processor ) and grind into a very fine paste

·         Heat half the oil in a large, heavy saucepan and sauté spice paste over medium heat until fragrant

·         Add Chicken pieces and saute until they are evenly coated with spice paste

·         Stir in stock and bring to the boil, then reduce heat, cover and simmer until chicken is tender and most of the liquid has evaporated

·         Remove chicken from saucepan and keep warm, then add remaining oil to saucepan and heat

·         Add all remaining ingredients and sauté for 1 minute or until they are warmed through. Adjust seasoning to taste before serving

·         Garnish, if desired, with a sprig of lemon basil.

Italian chicken in a pan

Ingredients :

·         6 boneless chicken breast fillets, skinned

·         Seasoned flour

·         1 egg, beaten

·         Dried breadcrumbs

·         ¼ cup/ 60 ml/2 fl oz vegetable oil

·         500 g/1 lb bottled tomato pasta sauce

·         6 slices prosciutto or ham

·         6 slices mozzarella cheese

·         6 sprigs fresh sage

Method :

·         Place chicken between sheets of greaseproof paper and pound lightly to flatten. Dust with flour, then dip in egg and finally coat with breadcrumbs.  After that place on a plate lined with plastic food wrap and refrigerate for 15 minutes.

·         Heat oil in a large frying pan over a medium heat, add chicken and cook for 2-3 minutes each side or until golden. Remove from pan and set aside

·         Add pasta sauce to pan and cook over a medium heat, stirring, for 4-5 minutes or until hot. Place chicken in a single layer on top of sauce, then top each fillet with a slice of prosciutto or ham, a slice of cheese and a sprig of sage.

Source :

Chef Heinz von Holzen. Feast Of Flavours from the Indonesian kitchen. Marshall Cavendish Cuisine

Chef express. Cre