Wednesday, 4 October 2017

Ayam Sio

There is this nice lady that shared her Ayam Sio recipe and I quickly jotted it down so that I can cooked for my family today.

Thanks Esme Lim for sharing this great recipe.

Findings: I omitted the frying part as I was running out of time.   Besides, a little saltier than our usual, this dish is super delicious.  It goes really well with rice.  

Definitely a keeper!

What you need:

5 boneless chicken thigh
25 shallots
5 tbsp ketumbar (coriander seeds)
3 tbsp preserved salted yellow bean (taucheo)
5 tbsp dark soya sauce
1 tbsp vinegar
4 tsp white pepper
¾ packet of tamarind pulp
700ml water
7 tbsp brown sugar
2½ tsp salt (will reduce this to 1½ tsp) 


Wash chicken parts and drain dry.

Rinse coriander seeds.  Drain dry completely before toasting in the wok.  Keep stirring over low heat for 1 min.  Pound while it is still hot until fine.  Set aside.

Soak tamarind in 700ml water for 20 mins.  Squeeze and sieve pulp.  Set aside.

Pound shallots until fine. 

Mash the bean with vinegar. 

In a big bowl, pour in tamarind juice, sugar, salt, pepper, shallots, coriander powder, mashed beans and mix well.

Put in the chickens and marinate it for 5 hours.

Transfer to wok, cover and let it simmer over med heat.  Turn once or twice to ensure it is fully cooked (about 20 mins).

Remove chicken from wok and continue to simmer the gravy for another 3 mins, uncovered.  Set aside.

In a clean wok, heat oil and grill the chicken meat until golden brown and fragrant over low heat.  (about 10 mins).  Remove and set aside to cool.

Once cooled, cut into bite size and pour gravy over.

Garnish with cucumbers or tomatoes.


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