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*May 2009* COTM Cradle of Flavor: Poultry

foxy fairy May 1, 2009 06:04 PM

**May 2009 Cookbook of the Month is Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore by James Oseland.

Please post your full-length reviews of recipes here for poultry dishes from Chapter 11, page 266 - 297. Please mention the name of the recipe you are reviewing and the page number, if possible, as well as any modifications you made to the recipe.

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Thanks for participating!

  1. t
    tartetatin May 3, 2009 04:52 PM

    I made the Javanese Chicken Curry (pg. 275, sorry, I forgot the page reference on my other posts).
    I really liked this curry. Though it was very subtle, I enjoyed it as itI allowed me to start getting accustomed toappreciate the flavours I was tasting in the food.
    I followed the recipe, except that I don't have holland chilies, so I used a smaller and hotter one. I also used frozen lemongrass, which I bought with the other supplies that I purchased for this book - I thought it would be better to buy frozen as a lot of recipes seem to call for it and I am not always close to a store that sells good quality fresh lemongrass.
    The curry was very mild and subtle. The hotter chile helped make it a little more interesting, but I actually enjoyed the mildness of it.
    If I make this dish again, which I will, I will use thighs and legs, as I think dark meat works better in this dish. The breast was a little tough and dryish.
    Overall, I really liked this dish. You must be prepared to stay close to your stove while it is cooking, as it is very important to keep it at a simmer and not let it boil. I served this dish with steamed jasmine rice, which I made according the Oseland's recipe. The rice was delicious and perfectly cooked.

    7 Replies
    1. re: tartetatin
      LulusMom May 3, 2009 05:14 PM

      Thanks for the report. I'm making this tomorrow and am slightly disappointed to hear that it is subtle. I'll be using serranos (can't find any hot red peppers here), maybe will use a bit more than he calls for. And especially thanks for the warning on staying in the kitchen. I'm thinking of serving this with a baguette, since I'll be making the nasi goreng (fried rice) as a main later this week and don't want to OD on rice. I'll sleep on it ...

      1. re: LulusMom
        t
        tartetatin May 3, 2009 06:40 PM

        Lulusmom - you could always add a little more heat, perhaps some dried chilies. I found the sauce to be a little thin - after finishing the meal, I took the leftover chicken out of the dutch oven and simmered the sauce for about an hour to thicken it up a bit. I was very pleased with the result. I think the leftovers will be very good. I don't know if this helps, but depending how thick your coconut milk is, you might want to thicken up the sauce a bit.
        Also, I removed a substantial amount of oil that rose to the top of the pot as everything was cooking. I must have removed about 1/2 cup of fat from the chicken and coconut - I don't think it affected the flavour cuz there was lots of fat left :)

        1. re: tartetatin
          LulusMom May 4, 2009 02:31 AM

          Wow - thanks for those tips. Very odd about the oil. I'll be on the lookout.

          1. re: LulusMom
            t
            tartetatin May 4, 2009 04:47 AM

            The fat separates out from the coconut milk and the chicken and rises to the top of the sauce. Oseland says that he wouldn't recommend spooning too much of it out as it adds to the flavour of the sauce, but I found that my sauce was still very flavourful!

      2. re: tartetatin
        LulusMom May 5, 2009 06:02 AM

        Javanese Chicken Curry. LOVED it!!! Thanks to previous reports and warnings on the lack of kapow. Because of those reports I added a bit of ground cumin and cayenne while the chicken was simmering. Heavenly, I mean I really loved this, but it defniitely needed the extra spice. It *did* get pretty oily, but I noticed that the author notes not to toss too much of this because it is very tasty. And it was, but also very rich because of it. Husband didn't go back for seconds - not sure if it was the richness or that he just wasn't crazy about it, but I'm guessing the former. Lulu, for some bizarre reason, said she didn't like it (she's not averse to spice and gobbled up the fish stew from the same book last week). Served this with baguette and that worked really well (there is a similar chicken dish at our local malaysian restaurant, and they serve that with roti) and a crisp white. We agreed that maybe a red would have worked better.

        1. re: tartetatin
          jen kalb May 5, 2009 08:04 PM

          I made the Javanese Chicken Curry (Opor Ayam) for dinner tonight. This dish has a whole bouquet of vegetable fragrances with minimal "spice" - a bit of ground unroasted coriander, two cinnamon sticks and a bit of chile (I used two red thai bird chiles) were it for the spice.. It made me think of a person in a village going out and collecting a few tubers (galangal and ginger), gathering some garlic and shallots and grinding it all up, plucking a few leaves and herbs (daun salam, kaffir lime, lemon grass), cracking and grating a coconut and finally, killing a chicken and cooking it. The dish had lovely full herbaceous scents and I am sure it will be even better tomorrow.

          I have a few quibbles with the cooking instructions in this recipe- first, its really hard to get all the chicken "browned" in 10 min if the chicken is piled up in the pan and you dont want to overcook the spice paste. It took a good bit longer (and by the way, the chicken was not very brown but was obviously well on its way toward being fully cooked by the time this process was finished.

          Second, the heat levels specified were consistently too low (at least on my stove) to accomplish the stated tasks properly. I had to turn up the heat to medium to cook the paste and raised it further, almost to med high, to brown the chicken and later to cook the gravy to the right consistency. For that step, 40 min was about right, I eventually turned it up to med-high to complete it`-. I dont know what kind of stove Oseland was testing on, but it must have been hotter than mine!

          At the end, there was very little gravy and very little oil - I only saved about 1/3 of my can of coc milk to add at the end.

          I used all dark meat ($.79 for a large pack of leg quarters and thighs which I chopped up a bit. I skinned almost all of the meat before cooking and that worked fine.

          1. re: jen kalb
            foxy fairy May 10, 2009 09:37 AM

            jenkalb -- I enjoyed your image of the villager collecting all of the goodies for this recipe.

            I reviewed the Javanese chicken curry the other day (below) and I found the same problem with "browning" the meat. Next time I think I will do it in batches as I do in other stews, etc with a large quantity of thighs.

            I will make this again, but I think the spicier option noted at the end of the recipe :)

        2. Gio May 4, 2009 05:33 AM

          Kevin's Spiced Roast Chicken with Potatoes, Penang Style, Pg. 287

          For my first attempt at Indonesian cooking I couldn't have chosen a more delicious dish. We loved everything about this even though I had to use black soy sauce instead of double black, but that's the only thing I had to substitute.

          To start with a chicken is marinated for 1 -2 hours unrefrigerated in a combination of:
          Soy sauce, double black SS, Worcestershire, bay leaves, cinnamon sticks, whole cloves, small halved yellow onions and crushed black pepper...some inside the cavity and some out. The chicken is turned in the marinade every so often to completely cover the meat and onions. Preheat the oven to 450F then the chicken goes onto a shallow roasting pan rubbed with softened butter and with a few onion halves and cinnamon sticks inside the cavity and the rest scattered all around the chicken. Pour the remaining marinade over the chicken, cover loosely with aluminum foil and roast for 20 minutes. Turn the chicken over, baste with pan juices, cover and roast for another 20 min.

          Meanwhile the potatoes are scrubbed, left unpeeled and boiled till just tender, at which time they are added to the roasting pan and basted. The chicken continues to roast, uncovered for about another 20 minutes....when cooked, place the chicken on a serving platter and pour 1/2 of the juices over and allow to rest for about 10 minutes. The veggies can be placed in a bowl or around the chicken. It's a beautiful thing to see. The chicken is a lovely brown shade and so are the potatoes and onions. This was a delicious, succulent, juicy dish I will definitely make again.... with the double black soy sauce, though.

          I was going to make steamed rice but we thought because of the potatoes and onions that would be sufficient, and it was. However, I also made stir-fried Shanghai choy which I will report on in the appropriate thread. Oh, DH served Singha Thai beer, a lager - no Tiger beer at the store. Just let me say that it was cold and not sweet. DH called it water.....It didn't interfere with all the flavors of the food and that was a good thing.

          21 Replies
          1. re: Gio
            The Dairy Queen May 5, 2009 11:54 AM

            Oh, I've been anxious to see how this turned out. Yay! Thank you for trying it and thank you for reporting back.

            As a side note, I notice a lot of folks are indicating that the flavors aren't as bold as they'd hoped. I haven't yet tried cooking anything from the book (and don't know how much I'll be able to get in, actually, though I really, really want to), but my limited experience in Indonesia (really, only Bali) is that the flavors are much more subtle and muted than, say, Thai food, with which I was more familiar. I took me awhile to learn to appreciate that. The Balinese people are a gentle folk, and it's as if the food reflects this.

            ~TDQ

            1. re: The Dairy Queen
              greedygirl May 5, 2009 12:13 PM

              I think this is a great point TDQ - it's like we're all expecting lots of spice but maybe the dishes are more subtle than that. Also it seems that the sambals and pickles are what adds the heat. I don't have a lot of experience of the region's food, but I'm going to a Malaysian restaurant on Saturday with a friend from Singapore so I'm hoping to learn a whole lot more.

              1. re: greedygirl
                Gio May 5, 2009 05:54 PM

                I have to say this chicken dish is truly a delectable dish. I do hope you will try it. The 2 hour marinade is key to make sure the chicken is infused with the flavors of the spices. I think some people may equate Spicy to mean Hot. When in reality there's a vast difference..The dish IS spicy but not hot. Think pumpkin pie without a lot of sugar.

                1. re: Gio
                  greedygirl May 6, 2009 02:03 AM

                  I'm afraid the pumpkin pie reference is lost on me, Gio! But I think I know what you mean.

                2. re: greedygirl
                  c
                  cpw May 6, 2009 07:17 AM

                  We frequent a Malaysian restaurant in chinatown and most of the dishes there are very strongly flavored. There isn't too much of spiciness, but the flavors are so bold that they are almost pungent. The only dish which is mild in this restaurant is roti canai, where roti is served with chicken and potatoes in coconut sauce.

                  I am not having a similar experiance with the book, even though I have loved everything I have made from this book.

                  1. re: cpw
                    greedygirl May 6, 2009 07:50 AM

                    Are you saying that the recipes in the book (that you've made so far) aren't boldly flavoured?

                    1. re: greedygirl
                      c
                      cpw May 6, 2009 09:24 AM

                      I think they are mild as compared to this one Malaysian restaurant I go to. But these recipes are not only delicious, but well rounded flavors.
                      Also since I don't have the book in front of me, I don't remember if everything I have cooked is Malaysian?

                      1. re: cpw
                        LulusMom May 6, 2009 09:33 AM

                        So far the dishes I've made have also been milder than I'm used to at my local Mayalsian restaurant. But since I've never been to any of these places I have no idea whether my local is authentic or not (but it IS delicious).

                        1. re: LulusMom
                          c
                          cpw May 6, 2009 10:00 AM

                          Do your Malaysian restaurant also serve Roti Canai with the side of chicken coconut saucy dish. Every Malaysian restaurant I have been to here, has this dish as an appetizer. I am wondering how authentic is dish.

                          1. re: cpw
                            LulusMom May 6, 2009 11:00 AM

                            No, they don't serve that (I wish they did - sounds fantastic). They do serve something they call roti prata, which is fairly similar to the (ramped up version I made) java chicken curry with roti pancakes. Absolutely wonderful.

                            1. re: LulusMom
                              c
                              cpw May 6, 2009 03:06 PM

                              Sounds like roti canai and roti prata are the same thing. Isn't it delicious?

                              1. re: cpw
                                LulusMom May 6, 2009 05:14 PM

                                Very much so.

                3. re: The Dairy Queen
                  NYchowcook May 10, 2009 10:25 AM

                  Not spicy?? Heh, heh. Try the West Sumatran variation of the chicken curry, as I did. Whoo hoo! Spicy-hot. Love those chiles! (You can use up to 25 thai chiles!)

                  Also, the grilled coconut chicken can vary in spicy heat since you have a range of 2-6 Holland chiles and 5-15 green Thai chiles.

                4. re: Gio
                  LulusMom May 11, 2009 05:40 AM

                  Kevin's Spiced Roast Chicken

                  Thanks to Gio and Oakjoan's reports I decided to make this. I had seen the recipe in the book and just thought "ho hum" but am very glad I made it. Like Oakjoan I decided to skip the potatoes and go with rice (I did coconut rice) instead. I think I'd do the potatoes next time, because I bet they'd be delicious with this marinade. This is rolling of a log easy. I let it marinade longer than 2 hours - probably more like 5, and 4 of those in the fridge. I used pearl red onions - next time I'd go with bigger oniongs because as wonderful as they were, they were mostly mush by the time the chicken was ready. Still and all, really good. Husband loved this. He said it didn't taste particularly asian to him, and I think I'd basically agree. Made more of the asian slaw from Fish without a Doubt to go with this (what can I say, we love it and it is such an easy side).

                  1. re: Gio
                    NYchowcook May 29, 2009 03:15 PM

                    I made Kevin's Spiced Roast Chicken with Potatoes, Penang Style (Panang, Malaysia), p. 287

                    If I had any hesitation, OakJoan's cheer leading tipped the scale.

                    It is my new very favorite dish of all in the book so far! The worcestershire is perfect, and though I rarely use cloves, they went great along with cinnamon sticks. I didn't have small onions, just went with what I had on hand, which was fine. Otherwise, I did everything as directed though I used fingerling potatoes and ended up having to marinate the chicken overnight. I was worried the flavors might get too intense, but not the case. I like the technique of boiling the taters first before adding to the roasting pan. Next time I might use even more onions because they turn out so perfectly and infused w/ flavor.

                    In the third round of roasting -- about 20 mins after the foil was removed -- I found the chicken getting too dark, so I returned the aluminum foil to the bird, covering lightly and turning the temp down to 400 degrees. Also, in the first round after 20 minutes, it seemed there was very little liquid and one corner was burning, so I tossed in a bit of water.

                    This was heavenly. Good bass notes in the flavor, the chicken was juicy, the onions and potatoes divine. If anyone has doubts that chicken can be a dinner party dish, this will dispel that notion.

                    Served w/ green beans w/ coconut milk from Oseland (won't be doing that again, but that's another post), and leftover vinegar/red onion/may coleslaw from Goin. I think plain ol' boiled green beans would go well 'cause there's plenty of yummy pan juices to slosh them around in.

                     
                    1. re: Gio
                      k
                      Karen_Schaffer May 29, 2009 09:54 PM

                      Kevin's Spiced Roast Chicken with Potatoes, Penang Style, Pg. 287

                      Well, it was tasty, yes. But, um, that's a lot of soy sauce! It was by far the strongest flavor. I'm frankly dubious that the 1 tsp of Worcestershire sauce made any difference whatsoever. Those of you who love this recipe, I'd be curious to hear whether you can really taste a difference if you leave out that 1 tsp. The cinnamon, cloves, and bay leaves, those certainly add to the flavor. But the Worcestershire? I'm unconvinced.

                      Okay, so let me tell you up front all of the changes that I made, and you can decide what value my report has to you. I used a large half chicken (free-range Rocky) that had been frozen (gasp), rather than a fresh whole chicken. My standard soy sauce is Pearl River Mushroom Soy which is very viscous and flavorful, but perhaps overkill in this recipe. I marinated at room temp for 2 hrs and roasted for about 1 1/2 hrs, per the recipe. I rinsed the bag I marinated in and added that water, a couple of tablespoons.

                      I used a 4 peppercorn mix for the crushed peppercorns, partly because I had them and seldom use them, and partly because I thought my straight Sarawak black peppercorns might be a bit intense. I actually think the floral scents of the 4 peppercorn mix added to the overall flavor profile, blending nicely with the cinnamon and cloves. I also looked at the recipe and thought, "Press peppercorns on AFTER chicken is dripping with soy sauce? No way!" and did the peppercorn press before added the soy sauce. Believe me, plenty of peppercorns clung to the chicken, no problem.

                      I didn't have small onions so I chopped up whole ones, which worked fine. They weren't even overcooked at the end. I used a mix of small round red potatoes and whole fingerlings. I declined to boil them separately and simply put them in at the start to roast. They came out fine, not even slightly overcooked.Those of you who boiled the potatoes before roasting them, what do you feel was gained by that step?

                      I don't usually butter chicken skin or the breast, but I remember a previous COTM where we remarked what an flavorful combination butter and soy sauce made, so I did use some. I can't really say if it made a difference. The breast was moist and tender and the skin was flavorful but not very crisp. Not sure I'd use the butter next time.

                      So the upshot for me is that I think Pearl RIver Mushroom Soy is too flavorful a soy sauce for this recipe. If I make it again, I might do half soy and half white wine/sake or maybe even 1/3 to 2/3. I'd actually love to have more Worcestershire flavor and would consider increasing that. The cinnamon, cloves, bay leaves, and peppercorns were a great effect.

                      We'll see how the leftovers fare. I deboned the chicken and poured all of the soy sauce pan juices over them and leftover potatoes.

                      1. re: Karen_Schaffer
                        Gio Jun 21, 2009 08:46 AM

                        Karen:
                        Like Rubee I used Penzey's for the bay leaves, cinnamon stick, and whole cloves,
                        Pearl River Bridge Superior Light Soy, and Worcestershire, but
                        no double soy. In addition, I used Sechuan peppercorns, and butter which really makes
                        the dish, IMO.

                        I don't know why you had such a result. I do believe, however that sometimes modifications we make to an original recipe really make a difference. Having said that, you know I always seem to substitute one or two ingredients without any great disaster...

                        1. re: Gio
                          k
                          Karen_Schaffer Jun 21, 2009 09:14 AM

                          As I said, I think my real problem was that the Pearl River Mushroom Soy was too strong and heavy. If I had diluted it to, say, half strength, it might have been more like your Pearl River Light Soy.

                          Also, as an addendum: the clove flavor got too strong in the leftovers. I should have strained them out (obvious in hindsight).

                      2. re: Gio
                        Rubee Jun 7, 2009 04:47 PM

                        Kevin's Spiced Roast Chicken with Potatoes, Penang Style, Pg. 287

                        Count me in the camp of fans of this dish. We both thought this was great, juicy and moist with nice flavor. I used Penzey's for the bay leaves, cinnamon stick, and whole cloves, and could smell them as this was roasting and taste them in the sauce. Other ingredients were soy (I used Pearl River Bridge Superior Light Soy), Koon Chun double-black soy, Worcestershire and black pepper, with butter to rub the chicken. I used what I had, which was a 5-lb chicken, small red potatoes, and large shallots. I also roasted the potatoes along with the chicken instead of parboiling. Like NYChowcook, I added a bit of water to the pan so the marinade wouldn't burn and also had to cover the chicken for a time during the last roasting stage..

                        We both went back for seconds, and ate all of the potatoes and shallots (those were especially good). It was just two of us, so I served everything and then put the sauce in a gravy boat so we could add what we wanted. Leftover roast chicken will be good with Asian noodles, or I might make some Vietnamese summer rolls for lunch. It's going to make great stock too.

                         
                         
                        1. re: Gio
                          greedygirl Mar 29, 2010 02:33 AM

                          I made this last night and was really looking forward to it, but I found it to be merely OK and not the brilliant success I was hoping for. This may have been because I was short of time, and only marinated the chicken for a scant hour. I also found that the temperature was too high - after 20 mins the liquid had much reduced and was starting to burn in one corner so I turned it down a notch. After the second 20 mins there was hardly any sauce left so I added some water. This may be because I have a fan-assisted oven, which is pretty common in the UK but not in the US?

                          Oh yes, and I was somewhat distracted and was attempting to watch the first episode of the new Swedish series of Wallander at the same time!

                          Anyway, I found the resulting dish just tasted like roast chicken with a bit of soy sauce dumped over the top - pleasant enough but nothing to write home about. I think I will try this again but with a longer marinating time and roasting at 200 rather than 220 - all of those rave reviews can't be wrong!

                          1. re: greedygirl
                            LulusMom Mar 29, 2010 03:52 AM

                            So sorry gg. I did enjoy thisone myself but I think sometimes when I read so many rave reviews I'm expecting ambrosia, and then ... ok, just chicken.

                        2. foxy fairy May 4, 2009 07:31 AM

                          Opor Ayam -- Javanese Chicken Curry, p 275 (Java, Indonesia)

                          This was my first-ever take on Indonesian cooking. I am proud of the results, although I ended up modifying the dish a little the day after making it, because the flavors were a little too subtle for me.

                          This is GORGEOUS. See PHOTO 1.

                          Ingredients:

                          I used chicken thighs here. I was afraid of dry breast meat, as tartetatin stated above. I would definitely use all thighs again. So rinse the chicken and pat dry. I found all ingredients except the Holland chiles and the daun salam leaves, though I tried finding both with the intensity of any obsessed COTM-er.

                          Preparation:
                          First make a flavoring paste. In my mini-processor, I blended coriander seeds, 1 chile (couldn’t find the Holland, though I looked high and low), shallot, garlic, fresh galangal, fresh ginger. I had to add a little water, as Oseland suggest, one Tbsp at a time so that I could get "the consistency of creamy mashed potatoes." I ended up with just that consistency using about 2 Tbsp water. I like the clarity of his instructions.

                          I heated a couple of Tbps of peanut oil over medium-low heat (my first time using peanut oil, too) in my Le Creuset French oven. I cooked the paste as he described (see PHOTO 2). Mine took about six minutes, and I could notice the smell of cooked garlic and shallot,. Plus, at six minutes, the paste did separate from the oil, as he says it would. Then I added cinnamon stick, lemongrass, lime leaves and sauteed for a minute. Then I threw the chicken into the pot and sauteed the meat in the flavoring paste to brown. It took a little longer than the suggested 10 minutes to brown the meat. I did --not-- do this in batches. He says it's okay to pile it up in the pan in two layers, which I did, but it definitely took longer than ten minutes this way.

                          Then I added a cup of coconut milk, 1 1/4 cups water, and a little salt to the pot. I brought this to a careful low simmer and let it simmer uncovered, about 50 minutes. I was quite careful so that the coconut milk wouldn't curdle (it didn't, luckily). Then I added another cup coconut milk, heated that gently for another couple of minutes. I did NOT remove any oil.

                          As he suggests, I let this rest for at least 20 minutes before eating.

                          The Verdict:

                          My SO and I tried the Opor Ayam and we both had the same reaction. In her words, "it tastes like it's missing something. What would that be?" I like tartetatin's description of the dish as "subtle" although I admit that to me it bordered on bland.

                          The next day: still lacking in any kind of flavor punch. I gather that the dish is meant to taste that way. Definitely, it is a "silky-rich curry," as he says in the Menu Suggestions. I also realized, afterwards, that the West Sumatran version is described as "spicy-hot" so I'll try that one next time.

                          However, it was just too mild for me, and I couldn’t keep eating it that way. So I added some Aleppo chile and, for another dimension, I tossed in some pineapple and pineapple juice. With those additions, the dish was DELIGHTFUL and actually, I will definitely make it again, with more heat in the flavoring paste, and certainly the pineapple chunks and juice. I used canned, despite his protestations in other recipes calling for pineapple. But this curry was exquisite with the pineapple. We couldn't stop eating it!

                          Note: SO said the cinnamon was a really strong (but not intrusive) flavor here, though I didn’t notice it as much.

                          My favorite parts of preparing this recipe:
                          -the scent of galangal.
                          -watching the flavoring paste come together and observing it sizzling in the peanut oil (see PHOTO2)
                          -bruising the lemongrass and tying it into a knot. "Tying whole stalks into knots and adding them to dishes as they cook is an Indonesian technique that allows dishes to be subtly perfumed without being overwhelmed by the taste of the lemongrass" (Oseland 76). I used a jar to bruise the lemongrass. See PHOTO 3.
                          --the meditative quality of creating this dish. I set time aside to really enjoy the process of cooking this new cuisine. The kitchen smelled amazing, too.

                           
                          7 Replies
                          1. re: foxy fairy
                            foxy fairy May 4, 2009 07:38 AM

                            Ak! Two of my photos didn't appear.

                            Photo 1 -- Opor Ayam, Javanese Chicken Curry
                            Photo 2 -- flavor paste sizzling in peanut oil
                            Photo above -- lemongrass knot -- smells divine and so CUTE!

                            1. re: foxy fairy
                              LulusMom May 4, 2009 09:42 AM

                              Did you have the oil problem that TT had? I have to say, I'm worrying about the subtlty of this dish ...

                              1. re: LulusMom
                                jen kalb May 5, 2009 10:50 AM

                                One of the characteristics of these dishes is that with cooking the oil separates out from the coconut milk. Since spice flavors tend to be picked up in the oil you do not want to skim off all the oil (tho certainly you can skim some). Also, the oil is part of the sauce that is spooned over rice. This would be a major dietary and flavor component, esp in cultures where less protein and more rice is eaten than ours. the sauce tends to be lip smacking! Its hard to view this food outside its natural cultural context - No reason you cant fiddle with the amount of protein, sauce and rice to meet dietary concerns

                                1. re: jen kalb
                                  LulusMom May 5, 2009 11:16 AM

                                  I ended up making the chicken last night (see up-thread) and did have lots of oil, but loved the tastiness of it. Soaked on a baguette it was heaven.

                              2. re: foxy fairy
                                foxy fairy May 5, 2009 02:48 PM

                                My files were too big, so here I am trying to post the images again:

                                * Flavor paste sizzling in peanut oil
                                * Finished Opor Ayam

                                 
                                 
                                1. re: foxy fairy
                                  t
                                  tartetatin May 5, 2009 05:05 PM

                                  I had leftover Javanese Chicken Curry tonight and LOVED it! There is plenty of oil left in the dish for flavour and the other flavours of the curry have develped even further. I served it with baguette this time and sopped up the juices - with a side of sauteed snow peas (simple and delicious). I really appreciate the flavours of these dishes - fairly straigthforward to prepare yet very complex in layering of flavours. Can't wait to make another few dishes this weekend (and some sambals for extra heat!). Will definitely report back.

                                2. re: foxy fairy
                                  jen kalb May 8, 2009 07:35 AM

                                  did you use the daun salam? that adds an additional flavor dimension. A little lime juice and extra salt at the end might help too.

                                3. NYchowcook May 8, 2009 05:46 AM

                                  Grilled coconut chicken with lemon basil (p. 292)

                                  I made this in advance of COTM and would recommend it to others. I'm planning to try again.

                                  Interesting technique that creates layers of flavor and moist chicken due to simmering chicken in flavored coconut milk broth and then grilling (or you can broil)

                                  9 Replies
                                  1. re: NYchowcook
                                    oakjoan May 8, 2009 11:15 AM

                                    Kevin's Chicken redux

                                    After reading the posts about it AND finding the recipe online, I tackled this last night. The marinade was simple and I actually remembered to pour it over the chicken in plenty of time. I even remembered to turn the chicken.

                                    Although I had 3 huge onions, I had none that were small as the recipe called for. I chopped them into large chunks. The marinade is so simple and took just a few minutes to prepare. I was a bit worried about the worchestershire sauce, but it added just the right spiciness.

                                    We had it for dinner last night with a big salad and some coconut rice. I was just not in the mood for the potatoes, but will try the dish with them soon.

                                    What a delicious flavor combo - the roasted onions, the chicken and the sauce are fantastic together. Wow! is all I can say.

                                    I will probably be late posting about some of the recipes since there is only one copy of his book in the Berkeley library (none elsewhere and I WILL NOT BUY it. Say it again, Joan, be strong. I WILL NOT BUY IT!), it's out and on hold when it's returned.

                                    No photos. We were too busy wolfing down the stuff to photograph it.

                                    1. re: oakjoan
                                      Gio May 8, 2009 12:06 PM

                                      Oakjoan, dear heart, you know you'll Have To Buy it when you get it into your delicate little hands,,,,,just you wait and see. (~_^)

                                      1. re: oakjoan
                                        Caitlin McGrath May 8, 2009 01:10 PM

                                        oakjoan, I have that Berkeley library copy, but I don't think I'll really be using it this month. I'll be happy to turn it over to you if you if you want to photocopy some recipes or something. Shoot me an email (see my profile), and we'll work something out.

                                        1. re: Caitlin McGrath
                                          oakjoan May 8, 2009 11:30 PM

                                          Thanks, Caitlin! I was actually at the Berk. Lib. today and saw that it was out.

                                          I've got a number of Elizabeth David's books if she wins this next COTM and you need to borrow.

                                      2. re: NYchowcook
                                        NYchowcook May 9, 2009 05:20 AM

                                        I made the grilled chicken again, and have a photo to post.

                                        The chicken is cooked mostly in the simmering sauce, which makes it moist and flavorful, and then grilled.
                                        I didn't have lemon basil, so subbed some lemon peel in the simmering sauce.
                                        Yum!

                                         
                                        1. re: NYchowcook
                                          LulusMom May 9, 2009 05:46 AM

                                          That extra step has kept me away from this one ... is it really not that much of a pain? It certainly looks really good.

                                          1. re: LulusMom
                                            NYchowcook May 10, 2009 04:44 AM

                                            If you like grilled chicken, this is the ultimate! A pain? Hmm. I'd say no, but then I'm a hound! It's not difficult, very delicious, and I was mindful of not feeling stressed during the cooking process(!).

                                            You do however have to stay in the kitchen (or nearby) to stir the chicken every five minutes or so as it simmers in the sauce. But that's when you can prep your vegetable (for me it was baby bok choi w/ chiles and garlic)

                                            I'm in training to become a foster parent and there was discussion about "going to all the trouble to cook a meal that took 1-1/2 hours" for your kids. I kept quiet, thinking: 1-1/2 hrs, that's kinda speedy! Why, just last night I cooked chicken that took 2-1/2! But as a hound I guess I live to eat . . . and cook!

                                            That's the long answer -- not difficult and now somewhat familiar -- flavor paste, saute flavor paste, add aromatics and coconut milk and simmer (and for this dish: grill at end).
                                            I expect to make again and again because I love to grill chicken and this is so delicious -- the flavor permeates the chicken (I used thighs) and gets grilled.

                                            1. re: NYchowcook
                                              foxy fairy May 10, 2009 09:34 AM

                                              The picture of your grilled chicken looks luscious, NY chowhcook. I just tried the chicken satay the other night, which was great, and I can't wait to check out this one! I have been eye-ing the recipe every couple of days, so this seals the deal!

                                              Congratulations on your endeavour to become a foster parent!

                                        2. re: NYchowcook
                                          k
                                          Karen_Schaffer May 31, 2009 11:05 PM

                                          Grilled coconut chicken with lemon basil (p. 292)

                                          I made this recipe tonight, to great acclaim. Like the Javanese Grilled Chicken, this can be prepared in advance and then just grilled at the last minute. He doesn't actually say this, but that's what I did -- simmer the chicken in the sauce, put the chicken in the refrigerator, simmer the sauce down to thicken it, grill at will.

                                          I think that a lot of the marinade that's brushed on the chicken while grilling just ends up on the grill, but it probably adds some flavor. I had plenty left over to serve at the table as an accompanying sauce, which I thought was more effective.

                                          I was cautious with the chiles due to guest preferences, but it was still very flavorful and satisfying. I used all chicken thighs and I skinned them because I really hate flabby skin and I also wanted the sauce flavors to contact and permeate as much of the meat as possible instead of having the skin be a barrier. With the Javanese Grilled Chicken, the skin was crispy on first grilling, but got flabby & yucky in storage, yet so much of the flavor was on the skin. I kept wishing the flesh had gotten more of the benefit of the marinade and grilling, so I removed the skins for this recipe. (Not that I have a a lot of leftovers this time -- just 2 pieces!).

                                          I served this with grilled asparagus (peanut oil and double black soy again) and the Herbed Rice Salad, which was also a hit.

                                        3. NYchowcook May 10, 2009 10:29 AM

                                          Anyone going to try making the fried chicken dishes? Garlic fried (p. 283) or Nyonya-style spiced (p. 285).
                                          They look pretty good, and I'll move onto that, particularly if I have 'hounds' company.

                                          That is, after I cook the fish and the crab that's in my refrigerator. (The power went out in a storm last night so I got off track and had to go out to my favorite restaurant for dinner -- boo hoo -- American!)

                                          1 Reply
                                          1. re: NYchowcook
                                            s
                                            smtucker May 10, 2009 11:36 AM

                                            I have been eyeing both of them to be honest but leaning towards the garlic. Turns out my eating partner doesn't like coconut much.
                                            Bought a free-range chicken today.... I want to make the soup too. Am even considering using half for one, half for the other. A whole chicken is a lot for two people with one recipe.

                                            Just not enough days for everything that looks good.

                                          2. Rubee May 10, 2009 12:22 PM

                                            Javanese Grilled Chicken (ayam panggang jawaa - Java, Indonesia), p. 289

                                            Like the Grilled Coconut Chicken NYChowcook made above, this involves simmering the chicken until almost cooked, marinating, and grilling, which makes it so flavorful.

                                            The chicken I cut up was larger than the recipe calls for, about 5 pounds, so I simmered it a bit longer in the water, garlic, daun salam leaves, whole coriander seeds, fresh sliced galangal, and salt. I cooked this in the morning and then marinated it all day in a mixture of coriander, garlic, peanut oil, water, and sweet soy/kecap manis. For the marinade, I ground the coriander seeds in a spice grinder and fnished the marinade in a mortar. Later that night, we simply threw it on the grill for about 5 minutes a side - until "crisp and nicely charred" - while we enjoyed a Singapore Sling (p. 357). Delicious - so much flavor. The recipes calls for letting it rest for 10 minutes, and so it made it easy to get the side dishes ready. I served it with Javanese Fried Rice, Asian Greens with Garlic and Chiles, and two dipping sauces (Sweet Soy and Lime, and Soy, Chile, and Lime). Excellent meal. The leftover chicken is going to be great in fried rice.

                                             
                                             
                                             
                                            9 Replies
                                            1. re: Rubee
                                              NYchowcook May 10, 2009 01:03 PM

                                              What a spread!! It looks terrific.
                                              Did the soy sauce flavor predominate or was it balanced? (or did you not notice after the Singapore slings?!) There's not a lot to balance it -- or do the *%$# daun salam leaves help? (which I haven't been able to locate yet)

                                              It is a nice technique -- don't you think? -- to simmer and then grill? And yours seems even easier because you also marinate, which would theoretically allow for some time off/out of the kitchen. That is, unless you're also making two dipping sauces and 2 sides!

                                              Singapore sling, indeed! Hats off to you for the full Indonesian menu extravaganza!

                                              (We neglected to post for stocking the alcohol cabinet in our ingredient quest!)

                                              1. re: NYchowcook
                                                Rubee May 10, 2009 01:16 PM

                                                I do like the technique a lot. I can't wait to try your coconut chicken!

                                                I did notice the daun salam in fragrance with the heated broth, but not sure if I could discern the flavor of this ingredient. The broth itself smelled wonderful though. In the marinade, the sweet soy was nicely balanced with all the other flavors. I'm addicted to that kecap manis, it's so good, even as is.

                                                Now I'm hungry - I'm gong to try reheating the leftover nasi goreng with a fried egg for lunch.

                                                Mmm...those Singapore Slings were good. It's 100 degrees this weekend, I think we'll NEED another one tonight to cool us down!

                                                http://chowhound.chow.com/topics/6165...

                                              2. re: Rubee
                                                s
                                                smtucker May 12, 2009 06:23 PM

                                                Javanese Grilled Chicken (ayam panggang jawaa - Java, Indonesia), p. 289

                                                Since I had half of last night's chicken still uncooked in the fridge and left over eggplant, this seemed like the perfect dish to make tonight. And I finally got to use the elusive daun salam!!!! Since Rubee described the process so completely, I won't duplicate, but this is a really simple dish to assemble. My live-in Grillmeister was annoyed that he followed the 5-7 inches in the recipe, and didn't rely on his own experience. The chicken was a little over-charred, but it didn't taste burned at all.

                                                I found the dish a little under salted and wanted a tad more acid. The pickles took care of the acid, but on a whim, I tried a tiny dash of soy on one piece of chicken, and it just brightened the flavor. Next time, I will add a little regular soy to the marinade.

                                                Now that broth. After tasting it, there was no way I was going to send it down the drain. I have strained it, and plan to defat and use it as a stock-substitute.

                                                 
                                                 
                                                1. re: Rubee
                                                  Rubee May 15, 2009 03:17 PM

                                                  Delicious use of leftovers this week. Stir-fried some garlic and ginger in oil, Chinese leeks, added cooked Chinese wheat noodles tossed with sesame oil, and then:

                                                  Shredded leftover Javanese Chicken, p. 289
                                                  Javanese Sambal, p 119
                                                  Soy Sauce, Chile, and Lime Dipping Sauce, p. 126
                                                  Kecap manis and fresh cilantro

                                                   
                                                  1. re: Rubee
                                                    Emmmily May 16, 2009 06:15 AM

                                                    As delicious as it all is the first time around, I keep hearing that whatever people made, it tastes even better the next day as leftovers. It was true of my Soto King Chicken Soup and green bean curry too, and even better when I mixed the two together. Score another point for Oseland.

                                                  2. re: Rubee
                                                    NYchowcook May 17, 2009 09:56 AM

                                                    I made the javanese grilled chicken last night. After the coconut grilled chicken, this was like rolling off a log (to steal someone else’s phrase). Simmer, marinate and later grill.

                                                    This was delicious, if not quite as complex as the grilled coconut chicken, but it’s less hands-on time in the simmering.

                                                    Chicken is simmered in a flavored broth and then marinated on its own (I occasionally moved the chicken around and spooned the yummy marinade over – yummy because it includes kepap manis which I now adore). The marinating frees the cook to leave the kitchen for hours even and then throw the chicken on the grill when it’s dinner time. I used thighs and drumsticks because I prefer dark meat on the grill.

                                                    Unlike most simmered dishes, there’s no coconut milk. Like smtucker, I thought the broth after simmering the chicken was too flavorful to discard, so I strained it and put it in refrigerator to use later.

                                                    The simmering broth used up the last of my coriander seeds(!), so I threw some cumin seeds in the pot to make up the 2 tablespoons of coriander seeds called for in the recipe, and I had to use ground coriander in the marinade, which I think mattered not.

                                                    I served with celebration rice, and a short-cut stir-fried gai lan w/ processed garlic, red Thai chiles and sweet soybean paste (love that stuff!). Made lemongrass and shallot sambal, and sweet soy sauce and lime dipping sauce, neither of which was needed for this meal.

                                                    It was double duty for my mini-food processor for this meal; that mini-processor hasn’t been used this much before this month and now it’s my major appliance.

                                                     
                                                     
                                                    1. re: Rubee
                                                      k
                                                      Karen_Schaffer May 21, 2009 09:19 PM

                                                      I made the broth and simmered the Javanese Grilled Chicken (ayam panggang jawaa - Java, Indonesia, p. 289) last night while I made dinner, them put it in the marinade overnight. It was easy, even with a panicked hummingbird zooming around the kitchen (we managed to lure it outside eventually, silly thing). I too kept the lovely broth, and I've even kept the chicken fat that I skimmed from the top, because that has a lot of flavors in it too (not sure if I'll really use it, but what the heck, it's in the freezer now).

                                                      It was great having the chicken mostly done ahead of time and knowing all we had to do was a quick grill. I loved the slightly sweet marinade and the way it chars on the grill. Mmm, I could just keep sucking on those bones.

                                                      The chicken itself was moist and tasty, though the simmering and marinade flavors were mostly on the outer surface. Still, very tasty. This would be a great dinner for a crowd since all the work could be done the day before, and since the grilling is so short, just 5 minutes/side, it would be easy to serve quickly.

                                                      I served it with grilled asparagus which I drizzled with peanut oil and double-black soy, to keep it thematic, the quick cuke & carrot pickle, and potatoes rendang, reviewed on the vegetable thread.

                                                      1. re: Karen_Schaffer
                                                        foxy fairy May 22, 2009 01:38 PM

                                                        Karen -- that grilled asparagus sounds like a fantastic idea. I can't wait to use the different soy sauces in everyday preparations. Nice idea.

                                                        Is the hummingbird okay??

                                                        I agree on the enjoyment of "having hte chicken mostly done ahead of time and knowing all we had to do was a quick grill."

                                                        I wonder if it would work on a grill pan. I don't have the recipe in front of me. I don't have my own outdoor grill right now. But my mom does :) and I may be getting one.

                                                        *foxy** * *

                                                        1. re: foxy fairy
                                                          k
                                                          Karen_Schaffer May 22, 2009 02:04 PM

                                                          I'm sure the hummingbird was fine once it managed to find the door. They are programmed to go up to escape, but that doesn't work with a ceiling! We put some stuff near the door to lure it close enough that it would see the sky. Every few years one zooms in the open door and we go through this. Luckily, we can close the kitchen off from the rest of the house!

                                                          Oseland gives instructions for broiling the chicken as well as grilling, so you're good to go. Or bring a batch over to your mom and grill it there! Bet she'd love it.

                                                    2. s
                                                      smtucker May 11, 2009 05:42 PM

                                                      Nyonya-Style Spiced Fried Chicken [Inche Kabin]
                                                      page 285-287

                                                      served with Nyonya Dipping Sauce, Asiah's Eggplant Curry, Sweet-Sour Cucumber and carrot Pickle with Turmeric and Steamed Rice

                                                      Due to family size, I cut this recipe in half. What a mistake!

                                                      At this point, we all know the routine. Grind some spices, add shallots and grind until you have the consistency of mashed potatoes. This time, no cooking of the spices. Instead you place some coconut milk into a glass bowl, and mix in the spice mix and mix completely. Nestle the chicken into the marinade and make sure each piece of chicken is covered. I marinaded for four hours; three in the fridge, one on the counter.

                                                      When ready to cook, bring peanut oil up to 350º, pat the chicken dry and fry. While this was frying, I quickly made the Nyonya Dipping Sauce.

                                                      My dining partner, who is from Georgia [USA] and has eaten his share of fried chicken in his life had this to say, "Oh my God, this is excellent! And this dipping sauce, it takes this chicken...." and he muttered something I didn't quite catch while diving into another piece of chicken.

                                                       
                                                      9 Replies
                                                      1. re: smtucker
                                                        Gio May 15, 2009 05:45 PM

                                                        I'm making this tomorrow night. I have finally been able to get out of recuperating mode and into the kitchen after 9 days. I only hope it looks and tastes as good as yours does.
                                                        We shall see.....

                                                        1. re: Gio
                                                          Gio May 17, 2009 07:02 AM

                                                          Nyonya-Style Spiced Fried Chicken [Inche Kabin]
                                                          page 285-287

                                                          Well.... we did make this chicken dish last night and I have to say we were not amused. DH did not have the reaction SMT's dining compamion had nor did I. I don't know what went wrong.... the marinating paste was a cinch to make. I had no issues with adding water to help combine the paste,,, just a few drops did the trick. DH did not like using an inch of oil to fry the chicken and I think he reduced the amount a little. The chicken did look very much like SMT's photo but the taste.... was not as delicious as we expected. In fact there was very little flavor to speak of - it was that blah. We used a fresh organic free range 3 lb. chicken. All the ingredients were fresh and I made no substitutions. I used 5 Arbol chiles. Even the dipping sauce was just so-so. I dunno what happened, but I'll keep looking and cooking till I find something as terrific as the spiced chicken of a week ago and the curried eggplant.

                                                          Because I had a ton of Aglio e Olio left over from the previous night's dinner I reheated that as a side. It didn't help.....

                                                          1. re: Gio
                                                            s
                                                            smtucker May 18, 2009 10:53 AM

                                                            How disappointing. I feel I may have led you astray in some way, and can't imagine our different reactions.

                                                            1. re: smtucker
                                                              Gio May 18, 2009 11:12 AM

                                                              Oh you didn't lead me astray, SMT! I'm thinking we may not have marinated the chicken long enough.... just about 3-ish hours. There were a few pieces leftover and I tasted it for yesterday's lunch...sliced over a salad. I did seem to get a bit of the cumin flavor, the chicken was cooked through with no pink and very tender. DH wouldn't go near it though.

                                                              I think I'll try to find another recipe for Wednesday, preferably one for fish . I haven't done a noodle dish yet and want to do more vegetables.... I've not entirely given up, but I better space these recipes out so DH won't ask me to stop entirely.

                                                        2. re: smtucker
                                                          JoanN Jun 20, 2009 12:50 PM

                                                          Nyonya-Style Spiced Fried Chicken (page 285)

                                                          This was supposed to be my contribution to a backyard cookout that got rained out. Since it had already been marinating for nearly 24 hours and I now had nothing to do today, I fried it up.

                                                          I’m with you, smtucker. I thought it was just outstanding. Maybe not the best fried chicken I’ve ever had, but I’m not offhand recalling what the competition was. I simply cannot imagine, Gio, how you could have gotten such a different result. I used a Bo Bo chicken that was in my freezer, and although I do think it’s an unusually good chicken, I just don’t believe that it could have made that big a difference. My paste got pretty pasty without the addition of any water, but again, how much difference could that possibly make? Amount of marinating time? I’ll definitely go for the overnight when I make this again, but the three/four hours smtucker used seems to have imparted a good amount of flavor as well. And I loved the dipping sauce, too; sweet, spicy, tart. Thought it was great with the chicken. The only real disappointment was that I had no one to share it with. I’ll bet the people who were going to be at the party would have loved it as much as I did.

                                                           
                                                          1. re: JoanN
                                                            c
                                                            cpw Jun 21, 2009 04:09 AM

                                                            The chicken looks great. I am naive here, please tell me what is Bo Bo chicken.

                                                            1. re: cpw
                                                              JoanN Jun 21, 2009 06:24 AM

                                                              Bo Bo is an unusually good brand of chicken available almost exclusively (as far as I know) in NYC Chinatown. I try to pick one up whenever I go. It's truly superior when it's fresh, but even frozen it's better than the organic, free-range birds I can buy at my butcher. And it comes with head and feet, which I love having in the freezer when it's time to make stock.

                                                              I first found out about them from an article in the NYTtimes. The company has expanded considerably since then so the chickens are much easier to find than they once were.

                                                              Here's a link to the Times article if you're interested:

                                                              http://www.nytimes.com/1998/05/05/nyr...

                                                              1. re: JoanN
                                                                c
                                                                cpw Jun 21, 2009 10:28 AM

                                                                Thanks for the article on Bo Bo. I guess I will have carry more heavy stuff back from Chinatown.
                                                                It is funny what all can be done for marketing - buddhists are pretty stonge vegeterians!

                                                                1. re: cpw
                                                                  JoanN Jun 22, 2009 10:34 AM

                                                                  I'm not sure it's marketing since according to the article it's the USDA, not the Bo Bo chicken company, that has decided to call a chicken with head and feet "Buddhist-style." I wonder if it has something to do with respect for the animal.

                                                        3. Emmmily May 12, 2009 12:44 PM

                                                          The Soto King's Chicken Soup (soto ayam lamongam, pg 271)

                                                          This took some time to make but turned out well. I think I had it at a higher boil than I was supposed to, since by the time the chicken was cooked I didn't have a ton of liquid left. I also had more flavoring paste than I'd expected, so to make it less gloopy and more brothy I added some extra water in the final stages. Next time I'll try to get the paste even thinner for a better texture (though the slight graininess was exactly like what I've encountered in restaurant chicken curry soup, so I think it was supposed to be like that). It definitely benefited from an extra squeeze of lime at the end. But overall my eating partner (my dad, in town for a few days) and I both enjoyed it enough that I'll probably make it again.

                                                          6 Replies
                                                          1. re: Emmmily
                                                            Emmmily May 12, 2009 12:49 PM

                                                            Photo of the leftovers still in the pot. (I went a little overboard wit the noodles.)

                                                             
                                                            1. re: Emmmily
                                                              s
                                                              smtucker May 12, 2009 12:52 PM

                                                              That is beautiful! This soup has moved up on my "must make" list.

                                                            2. re: Emmmily
                                                              LulusMom May 12, 2009 02:46 PM

                                                              I've been wanting to make this one - thanks so much for the report. Looks great.

                                                              1. re: Emmmily
                                                                Rubee May 22, 2009 11:02 AM

                                                                The Soto King's Chicken Soup (Soto Ayam Lamongam), pg 271

                                                                I'm so glad Emmmily reported on this. It turned out to be one of my top 3 favorites from the book. Oseland tells the story of returning twice to the town of Lamongan for Achson's ("The Soto King") version of this Indonesian chicken soup. I thought the flavors and aromas were heavenly.

                                                                Since all the recipes in the book seem to be even better the next day, I made this soup over a couple of days so I could have everything ready for lunches this week. One night I made the broth and cooked the chicken. I used a 5-pound chicken, cutting up the legs and wings for Mien's Fried Garlic Chicken, and using the rest for the soup. I loved the smell of the fresh lime leaves and lemongrass as the chicken was simmering. I strained the broth, removed the meat from the bones, and then refrigerated overnight.

                                                                The next day I shredded the chicken and made the paste. I ground black peppercorns (India Special Extra Bold from Penzeys), coriander seeds, and cumin seeds in a spice grinder, and then added this to a food processor with shallots, garlic, candlenuts, and fresh turmeric (pic below), galangal, and ginger. The paste is then cooked in oil in a pan, added to the soup and shredded chicken, simmered, and seasoned with salt.

                                                                To finish, I soaked bean thread noodles in hot water, made some Crisp-Fried Shallots (p. 84), and finely chopped some celery leaves. For lunch, I just heated the soup up and put a handful of noodles in a bowl, topped with chicken, poured the broth over, and then garnished with the celery, fried shallots and lots of fresh lime juice. I served with lime wedges, sambal, and more celery leaves and shallots.

                                                                This was just delicious, so many flavors, and I loved the textures of the slippery bean thread noodles, tender shredded chicken, and crispy shallots. I liked this so much, I ended up having it for dinner too.

                                                                 
                                                                 
                                                                 
                                                                 
                                                                1. re: Rubee
                                                                  Emmmily May 23, 2009 07:39 AM

                                                                  I'm so glad yours came out well too! My cutting board is still yellow from the turmeric - that's potent stuff.

                                                                  1. re: Emmmily
                                                                    Rubee May 23, 2009 12:25 PM

                                                                    Ha - mine too.

                                                                    I didn't have this on the list to make, until you reported on it. So glad you did! And this was the first recipe I made with the fresh turmeric - I really like the fresh, less harsh than powdered.

                                                                    Now I have to make your spiced limeade - with rum!

                                                              2. Chocolatechipkt May 18, 2009 07:44 PM

                                                                I made Kevin's Spiced Roast Chicken with Potatoes, Penang Style tonight, and it was great. I pretty much followed the recipe--which was super easy--except that I used regular black soy instead of double-black. I was a little concerned that the cinnamon flavor would be too strong, but the flavors all blended together nicely, without being overwhelming, and we were all very happy. :)

                                                                http://areyouhungryyet.blogspot.com/2...

                                                                1. Rubee May 20, 2009 11:24 AM

                                                                  Mien's Garlic Fried Chicken (ayam goreng) p. 283

                                                                  Loved this simple recipe! I haven't made fried chicken in a long time, and this turned out great - crispy, juicy and flavorful. Easy too - simply marinate for an hour or two in lots of crushed garlic, salt, and vinegar (I used rice wine vinegar). I cut up a whole 5 lb chicken, and used the thighs, drumsticks, and wings for this recipe, and the rest for The Soto King's Chicken Soup (since Emmmily makes it sounds so good!) for tonight.

                                                                  I served with a dipping sauce mixing two leftover sauces (Sweet Soy and Lime p. 125 and Soy Sauce, Chile and Lime p. 126), though my husband said it didn't even need it. To round out the meal, I made baby bok choy stir-fried with garlic, chili oil, and Chinkiang black rice vinegar, and E's new favorite fried rice seasoned with Javanese Sambal (p 119), fish sauce, and kecap manis. Great dinner last night. So simple, but everything together was so good.

                                                                   
                                                                  1 Reply
                                                                  1. re: Rubee
                                                                    foxy fairy May 21, 2009 11:56 AM

                                                                    That photo looks mouth-watering! Literally. Wow.

                                                                  2. Emmmily May 28, 2009 08:33 PM

                                                                    My very own copy of Cradle of Flavor arrived from Amazon today, so I decided to celebrate by making Chicken Rendang with Cinnamon & Star Anise (pg 278). This may be my new favorite dish from this book. In the introduction he talks about "crispy-skinned pieces of chicken" - mine never quite got to that stage, more because after smelling thar delicious sauce cooking for nearly 2 hours I got impatient and started eating. The chicken was moist and tender, and the sauce was pretty incredible. I didn't end up with enough oil to have to spoon out the extra. The only substitution I did was a squeeze of lime juice instead of the asam gelugor. Served with jasmine rice and rohati's crisp-fried potatoes.

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