This recipe is a dedication to Hasimah’s dad who recently passed away. Dishes such as Malaysian Spicy Chicken, Fried Chilli Eggs and Spicy Malay Noodles come across the ocean from Malaysia and Singapore to Broome from Hasimah’s father. Sadly he has passed away, however his dishes will be remembered and shared with great fondness and appreciation.
Preparation
Cooking
Ingredients
Spicy Chicken
Ingredients:
- 2 kilos chicken wings (chopped in segments)
- 1 cup vegetable oil (for frying)
- 1 can tomato puree
- 1 stalk lemon grass (finely chopped)
- 1 onion (chopped)
- 2 cloves garlic
- 1 knob ginger
- 5-6 dried chilli (soaked and water)
- 1 red fresh chilli (chopped)
- 1 green fresh chilli (chopped)
- 2 slices of blachan (prawn paste block)
- Bunch of coriander
- 1 large tomato (chopped)
- 1 Tablespoon white sugar
Spicy Chilli Eggs
- 6 hard-boiled eggs
- ½ cup of vegetable oil
- 2 cloves garlic
- 1 knob of ginger
- 3-4 dried red chilli (soak in water)
- 1 x red fresh chilli
- 1 x green fresh chilli
- 1 x slice of blachan (prawn paste)
- Salt
Spicy Malay Noodles
- 1 x packet rice vermicelli (thin type – soak in water)
- 5 dried red chillies (soak in water)
- 3 cloves garlic
- 1 knob of ginger
- 1 red chilli (seedless and chopped)
- Bunch of bok choy (chopped)
- Handful of ikan billis (dried anchovies)
- Handful of bean sprouts
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Spicy Chicken
Add oil to heated wok until it begins to sizzle.
Add the chicken wings and brown about 5 minutes- turning over constantly.
In a blender add all the spice ingredients and blend for a minute until all ingredients are blended.
Take chicken out of wok and set aside.
Put the spicy sauce mix into the wok with the residue oil left from the browning of the chicken wings and cook through until the oil rises to the top on a medium heat.
Add the tomato puree and stir through.
Add salt to this mix and stir through,
now add the semi cooked chicken wings back into the work and cook for a further 5 mins until the chicken is cooked – stirring constantly.
Add a few pinches of sugar to break the bite from the chilli if needed.
Turn off stove and let sit for 10 mins before serving.
Serve with steamed rice (medium or long grain) or your choice of fresh salad.
Spicy Chilli Eggs
In blender add all the spice ingredients: garlic, ginger, dry chilli (removed from water) blachan, blend well then set aside.
In wok heat oil, when it starts to sizzle add the boiled eggs and move around until they are browned.
Remove from heat.
Add the spicy sauce into the wok with the residual oil left from the eggs.
Stir until the oil rises to the surface and then add the eggs to the wok.
Now add the tomato sauce to the wok and stir in well, making sure to cover all the eggs with the spicy mixture.
You can add sugar to the mix to cut down the bite of the chilli.
Turn off stove and let sit for 10 mins before serving.
Serve with steamed rice (medium or long grain) or your choice of fresh salad.
Spicy Malay Noodles
In blender put in all the spicy ingredients and blend well, set aside.
In the wok, heat the oil and add the spicy sauce to it,
Keep stirring well until the oil rises about 3 minutes on medium heat.
When the oil rises add the chopped bok choy, and the ikan billis, bean sprouts.
Strain rice vermicelli and add to the sauce mix for a few minutes and it is cooked.
Serve with steamed rice (medium or long grain) or your choice of fresh salad.
