Ayam Percik

After hub has his craving for nasi goreng kampung, it is my turn to crave for ayam percik. When I was young, I'll anticipate for the days of the night market and this is the only thing mom will let me buy. Haven't had it for years and just feel like eating it.

But there is no night market here. So, the only way is to make it myself. Worse, the winter cold is catching up and there is no way to do it with the bbq at even 5pm coz it is already dark by then. So, I resorted to my beloved AF to do the job.

Ingredients:

• 6pcs of chicken drumstick, deboned (you can either buy one that's ready or do it yourself)
• 2tsp tamarind sauce
• 2lemon grass, bruised
• 3/4 cup water
• 3/4cup thick coconut milk
• 1.5tbsp sugar
• 1/8 tsp salt
• 3tbsp oil
• Marinate ingredients:
• 1/2tsp salt
• 1tbsp sugar
• 1tsp chilli powder
• 1tsp turmeric powder
• Ingredients to blend:
• 4 candlenuts
• 6 cloves of garlic
• 8 dried chilli, soaked in hot water
• 2cm ginger
• 4 shallots
• 2.5cm galangal

Steps:

1. Clean the chicken and pat it dry. Marinate the chicken with the marinate ingredients and set it aside to marinate for at least 30mins.
2. Place the ingredients to be blended in the blender and blend till fine.
3. Heat up the oil in the pan and then saute the blended ingredients along with the tamarind sauce and lemon grass. Fry for about 4-5mins till it is well blended. and fragrant Stir constantly to avoid it from burning. Next add in water and let it simmer for 2mins.
4. Add in the coconut milk and salt and stir till it thickens.
5. Place the chicken into the cooled down spices and cover the chicken with the spices. Place the chicken in the Air fryer. Scoop a tablespoon of the spices on top of the chicken and set to 200c for 7mins.
6. Flip the chicken over and scoop another tablespoon of the spices on top of it and set to 200c for another 5mins.

Nasi Goreng Kampung

Out of a sudden, hub asked for nasi goreng kampung and there goes, a quick search and a little modification to suit the needs for the family.

Ingredients:

• 3 cups of cooked jasmine rice
• 1 cup of ikan bilis or dried anchovies, cleaned and gutted
• 1 green chilli 
• 2 shallots (roughly 4tbsp amount)
• 4 cloves of garlic (roughly 4tbsp amount)
• 1/2tsp salt
• a big dash of pepper
• 2 eggs
• 1/2 cup veggie (any veggie, cleaned and cut to small pieces)
• 2tbsp oil
• 5 bird eyes chilli
• 1/2 shallots
• 1 cherry tomato
• 1tbsp sugar
• 1/2tbsp belacan

Ingredients:

1. Place the green chilli, 2 shallots, 4 cloves garlic and 1/4 cup of the ikan bilis in the blender. Blend till the mixture it fine.
2. Place 3/4 of the ikan bilis in a flat plate, spray with a little oil and put in the microwave. Set it on high for 4mins.
3. Heat up the wok with 2tbsp of oil. Place the blended mixture in it.
4. Saute for roughly 2-3mins till it is fragrant and a little dry. Add in the salt and give it a stir.
5. Then add in the rice and mix till it is all even. Spread it out and break in the eggs.
6. Stir the rice over the eggs and let them mix evenly until the eggs are cooked. Finally, stir in the veggie and pepper.
7. Turn off the fire and dish out to serve.
8. For the sambal, you may either blend the rest of the ingredients or pound them till it is fine. Scoop and served with the rice. Top the rice with the crispy anchovies from the microwave.

Malay Style Briyani Chicken

I love the biryani we get back in Malaysia and the one I had prepared earlier with the ready mix spices just don't taste nor looks anywhere near to that. This time, I decided to try out the recipe that calls for the preparation from scratch instead and yum... it does taste superbly good. Just be cautious that the list of ingredients may look really long.

I made it twice actually and once with chicken and the other is with beef rendang.

For the rice:

• 3 cups basmati rice, soaked at least 30mins, then washed and drained
• 1tbsp butter
• 2 pcs shallot, slice thinly
• 2 cloves garlic (I'm using Australia garlic that is rather huge, it comes out to roughly 3tbsp amount), minced
• 1tbsp ginger, minced
• 1/2tbsp cinnamon powder
• 1/2tbsp cloves powder
• 1tbsp cardamon powder
• 2tsp tomato puree
• 1/4 cup grated carrot
• 2 pandan leaves, washed and knotted
• 2 cups water
• 2 cups evaporated milk
• 1/4tsp numeric powder
• 1/4 cup raisins
• 1/4 cup of cashew nuts (I used pine nuts coz i don't have cashew at that time)
• 3tbsp chopped coriander leaves

**Note: I don't have cardamon powder so what I did was use the grinder and grind it to powder form. You may choose to place the entire cardamon, cinnamon or/and cloves in as in original form but it taste better once it is grounded to powder form

1. Heat the pressure cooker up, put in the butter and shallot. Slightly saute before adding in the spices.
2. Next add in the tomato puree and carrot and stir.
3. Add in the pandan leaves next and stir till fragrant (roughly a min) before adding in the rice,  water and evaporated milk.
4. Switch the cooker to risotto mode (KPT13mins) and leave it to cook.
5. Once done, remove and add in coriander leaves, raisins and nuts. Next fluff the rice and mix the new add on stuff evenly.

For the chicken:

• 6pcs of drumstick, marinate with minced garlic (1cloves), ginger (1cm) and 1tsp apple cider vinegar
• 1tsp oil
• 4 shallots, sliced
• 1.5tbsp minced garlic
• 1.5tsbp minced ginger
• 1/2 cinnamon stick
• 2 cardamon pods
• 4pcs of cloves
• 1/4 tsp pepper
• 3/4 tsp fennel powder
• 3.4 tsp turmeric powder
• 2 knotted pandan leaves
• 2tsp coriander powder
• 1tsp chilli powder

1. Clean the chicken and wipe it dry. Marinate it with the marinate ingredients for at least 30mins.
2. Place the chicken in the air fryer and set at 180c for 5mins.
3. Heat up some oil in the pressure cooker pot and saute the shallots, garlic and ginger.
4. After the shallots soften and it starts to give nice aroma, add in the cinnamon stick, cardamon, cloves, fennel powder, turmeric powder, coriander powder, chilli powder and pandan leaves. Stir for 1-2mins.
5. Then add in the chicken and set the pressure cooker to meat mode and KPT for 15mins.

For the beef:

• a piece of beef tenderloin roughly 400g, cut to cube (roughly 1"x1")
• 1tsp salt
• 1/2cup evaporated milk
• 1/8cup of desiccated coconut
• spices to blend
• 3 shallots
• 2 cloves of garlic
• 3tbsp of blended chilli
• 2tsp of belacan powder
• 1cm ginger
• 1tsp turmeric powder
• 1 lemongrass stem, cut to small pieces the end part (the top part bruised and leave aside)
• 2 kafir lime leaves, sliced finely
• 1 handful of vietnamese mint
• 2tbsp oil

1. Blend all the ingredients for the spices together till it forms a thick paste. If too hard to blend, add a little water (like a teaspoon or more or less).
2. Heat the pressure cooker and add in the oil to the pot. Fry the spices ingredients till fragrant.
3. Add in the desiccated coconut and fry for another 2mins.
4. Then add in the beef and coat it well with the spices. Set the cooker to meat mode and cook for 15mins.
5. Once released pressure, add in evaporated milk and salt and cook under high saute mode for 8-10mins till the sauce thicken to your preferred thickness.
6. Once done, turn off the power and stir in the kafir lime and vietnamese mint leaves.

For the pickle:

• 1 whole cucumber
• 1 whole carrot
• 4pcs of shallots
• 1tsp salt
• 1cup rice vinegar
• 2tbsp sugar

1. Cut the cucumber to roughly 3cm length, 1cm thickness size. Removed the core.
2. Season it with the salt and leave it aside for at least 10mins before washing off.
3. Cut the carrot to the same size as the carrot.
4. Slice the shallots finely.
5. Heat up the vinegar and melt the sugar in it.
6. Once the mixture cool down, place the carrot, cucumber and shallots in it. Set aside to marinate for at least 30mins before placing it into the fridge.

**Note: You can top up the veggies with the same liquid if they are still there after you finish up the veggies.

Milo Nutella Cake

Last Friday was my princess no 2's birthday and I decided to bake a cake with all her favourite stuff on it, Milo and chocolate as per her request. And this time, I used the air fryer to bake it. It cuts the baking time a lot lesser and I made a small cake so that we can finish it up within the day or next.

I had also used up the home made nutella.

The decorations are edible and made by my neighbour. I just need to arrange and stuffed it on the cake top.

The inside is so moist still with a little lava.

Ingredients:

• 60g butter (soften)
• 99g plain flour
• 1g baking powder
• 2 eggs
• 60g sugar
• 50g milo
• 50g nutella
• 10g milk

Steps:

1. Line the baking tray with paper.
2. Put all ingredients in the mixing bowl and mix on medium speed till all well mixed.
3. Pour the ingredients in the baking tray and give it a shake to remove any air bubbles.
4. Preheat the air fryer for 4mins at 180c.
5. Then place the baking tray in the air fryer and bake for 20mins at 160c.
6. Take it out to cool before removing from the tray. The cake will rise with a dome after baking and subside once cool down.
7. Decorate with your favourite topping or cream or chocolate ganache.