Skip to main content

Chicken in Spicy Torch Ginger Flower Sauce ~酸辣姜花鸡(强推)

This is a lovely recipe and i would highly recommend you to give it a try. Just cook it, you will love it! Even my boys love it! The torch ginger flower buds bring a special fragrance to this dish, EXTREMELY FRAGRANT!!  The recipe uses fresh chili and dried chili but i omit the fresh chili and reduce the dried chili to about less then half the amount.This is for my kids version :p (less spicy) If you prefer more spicy just stick to the original recipe.

Chicken in Spicy Torch Ginger Flower


~酸辣姜花鸡~


菜市(tamu)卖的姜花。一把3支姜花,价格RM5。
我晓得蛮贵就跑去,另一档买,花虽然
不很美但是
比较便宜。。RM2。。呵呵!


Torch Ginger Flower selling the local wet market.
A bundle of 3 flowers, selling at RM5. i found it is quite
expensive so i go further down to look around. Found 
another person selling at RM2, Quickly grab..haha!

Ingredients for the sauce

Grind the ingredients into find paste.


Saute spice mix with some cooking oil.


Spice mix is ready!! Oh!! this is extremely
fragrant.

Shallow fry the chicken.


Let's Eat!! More steam rice please ^_^
Comfort Malaysian meal !!

Chicken in Spicy Torch Ginger Flower Sauce  ~酸辣姜花鸡(强推)
Adapted from 3 hungry tummies
Serve: 3 to 4

Ingredients:
1.5kg of chicken thighs, excess fat removed
(i used 3 chicken whole legs @about 1 kg)
1 Tbsp turmeric powder
2 cloves garlic, pounded
salt and pepper to taste
oil for frying
1/2 cup of mint leaves, shredded
1/2 cup of Vietnamese mint leaves, shredded
(i do not have these, so i omit both :p)

For the torch ginger flower sauce;
1 torch ginger flower bud (bunga kantan) chopped
1 lemon grass (white part only) chopped
10 cloves garlic, chopped
10 shallot, chopped
thumbs size piece of galangal (blue ginger), chopped
thumbs size piece of ginger, chopped
3 red chilies, chopped (i omit this)
25 dried chilies, boiled for 10 minutes and drained well
(i used 15 dried chilies and i deseeded it before boiling it)
1 Tbsp toasted shrimp paste (belacan)
1/2 cup tamarind concentrate
(i add 1/2 cup water to diluted the tamarind concentrate and strain out the tamarind paste)
1/2 cup plum sauce (i use LKK brand)
salt to taste
oil for cooking

To Do:
1) Marinate chicken with salt, pepper and turmeric powder for an hour.
2) Blend the spices in batches until smooth. ( i added some oil into the blender for easier blending)
3) Saute spice mix with some cooking oil, stirring constantly on medium heat until oil separates. (about 12 to 20 minutes) Add in plum sauce, tamarind paste and the rest of the ingredients.Taste the spice mix mixture to your liking. It should be spicy, sweet, sour and extremely fragrant.  (mine is less spicy ^_^)
4) Shallow fry chicken pieces in batches until golden and crispy. Drain well and set aside.
5) Add chicken to the pot of spicy mixture and coat well with the super duper delicious sauce.
6) Serve hot with steam rice.



This post is linked to Little Thumbs Up event hosted by Sweet Home-Chefs
with her February 2016 theme - Chrysanthemum and edible flowers
organised by Zoe from Bake for Happy Kids and myself, my little favourite DIY
Please link your post - this 


Interested to join us?? Just cook or bake with Chrysanthemum and edible flowers and link with us at this post. Please do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month
2) Please mention Little Thumbs Up in your post
3) Please also paste the Little thumbs Up badge in your post and link back to , Bake for Happy Kids and me my little favourite DIY

**What is coming up next?? 
We are having Joyce from Joy 'n' Escapade, in the next coming event. It is wonderful to have her to host in March with her theme HONEY!! 
**********************************************************************
Happy Leap Year 2016!
(got this cute pic form google)

Comments

  1. mui mui, I can imagine how fragrant the rempah is with bunga kantan added! I love the smell and taste of bunga kantan and it always remind me of asam laksa. I must give this recipe a try!

    ReplyDelete
  2. Hi Doreen,
    Oooh, I can almost smell the fragrance of the bunga kantan! Your chicken dish looks so delicious, must cook more rice!

    ReplyDelete
  3. Definitely will try this once I get hold of the torch ginger flowers.

    ReplyDelete
  4. Good Ideal, 这也是花也!哈哈哈 。。。。。 很棒的分享。

    ReplyDelete
  5. Hah! I'd be asking for second helpings! Yum stuff, Doreen!

    ReplyDelete
  6. Wow, Doreen! I don't know what to say as all I was thinking is SEDAP!!! LOL!

    ReplyDelete
  7. Yum, I can imagine the aroma of the bunga kantan in this delicious gravy! No doubt the chicken will be gone in a flash. Thanks for sharing Doreen.

    ReplyDelete

Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil