smamat's FotoPage
Simple illustrated recipes
By: smamat smamat

[Recommend this Fotopage] | [Share this Fotopage]
View complete fotopage

Sunday, 26-Nov-2006 21:06 Email | Share | Bookmark
Chicken Black Pepper (Ayam Lada Hitam)

Stir fry ingredients
Stir it, baby!
Chicken and carrot
Cook til chicken is tender and sauce reduced
Serving suggestion
Today I cooked three things: Chicken Black Pepper, Mixed Pickle and Blueberry Soup.

An unlikely combination, I know, since the first two is Malaysian and Bluberry Soup is the Swedish blåbärsoppa!

You'll love the combination of sweet and peppery taste of the Ayam Masak Lada Hitam (Chicken Black Pepper). You can use readily ground black pepper but it's best if you mill it fresh.

The mixed pickle (Acar Rampai) is normally made for special occasions such as weddings; perhaps because the pickle is normally eaten to accompany food that is made for these occasions such as nasi minyak (aromatic yellow rice) and nasi dagang (steamed purple rice). I will put up the recipe for these dishes later.

Anyway on to the Chicken Black Pepper recipe:

500g chicken pieces (any part will do)
1 carrot (julienne cut)
1 tbsp thick soya sauce
2 tbsp oyster sause
1 tbsp cornflour (mixed into paste with half cup cold water)
2 tbsp whole black pepper (milled or finely crushed) - 1 tbsp if using ready-ground
3 tbsp vegetable oil
salt to taste

[stir-fry ingredients]
5 purple Asian shallots (or 3 normal shallots, or 1 red onions)
2 cloves garlic
1 inch ginger
1 onion

[garnish - optional]
2 spring onions - cut into 1 inch pieces
1 tomatoes - cut into 6 wedges
2 red chillies - cut into rings

1. Clean and cut the chicken (I prefer leaving it on the bone).
2. On medium heat, heat the oil and fry the stir-fry ingredients until soft.
3. Add chicken and carrot, and leave on medium heat until chicken flesh turns white.
4. Add soy sauce, oyster sauce and cornflour paste, stir in the ground pepper and mix well.
5. Cook until the chicken is tender and the sauce reduced.
6. Season to taste with salt (don't need more pepper!), add the garnishing and serve with rice.

Note: it's best if you can find purple Asian shallots, any good Asian grocers stock them. But failing that, you can substitute them with the common shallots and these tend to be larger in size than their Asian counterparts, so 5 Asian shallots will be equivalent to 3 normal shallots. Otherwise, you can use one red onion instead but it won't be as good.


View complete fotopage

© Pidgin Technologies Ltd. 2016