I hope you will enjoy this recipe.
Deep-fried Belacan Chicken
Marinade 2 tbsp ginger juice 1 tsp sugar 1 tsp light soy sauce 2 tsp belacan stock granules ½-¾ tsp pepper ¼ tsp salt 1 tbsp rice flour
Combine marinade in a mixing bowl. Put in the chicken pieces and stir to mix. Transfer marinated chicken into an airtight container and set aside for several hours or preferably overnight in the refrigerator.
Mix plain flour and tapioca flour in a deep bowl. Dip chicken into the flour mixture in batches. Shake off any excess flour.
Deep-fry chicken in hot oil until cooked through and golden brown. Drain the chicken pieces on absorbent kitchen paper. MY friends and I had a lovely dish of venison cooked in some sort of spicy tasty pepper sauce once and I would like to try making it. – JoanneP’ng
IWOULD like to learn how to make fired belacan chicken for my family as we enjoy it every time we go to a Chinese restaurant. Can you please give me a recipe? – ShantiniK 1kg chicken, cut into bite-sized pieces ½ cup plain flour ½ cup tapioca flour
Here’s a recipe for you.
Stir-fried Black Pepper Venison
300g venison 40g red capsicum, cubed 40g green capsicum, cubed 40g onion, cubed 1 shallot, sliced thinly 1 clove garlic, sliced thinly 1 tsp Shao Hsing Hua Tiau wine 1 tbsp oil 1 tsp sesame oil Marinade (A) Pinch of salt and sugar Dash of monosodium glutamate Dash of chicken stock granules ½ tsp sesame oil 2 tbsp water ½ tsp cornflour Sauce (B) 1 tsp ground black pepper 1/8 tsp pepper 120ml water Sauce (C) 1 tbsp Marmite sauce 1 tbsp oyster sauce 1/8 tsp thick soy sauce 1 tbsp sugar ¼ tsp chicken stock granules
Slice venison into thin slices and season with marinade (A) for 25-30 minutes.
Heat oil and sesame oil in a wok, add venison and fry for 1-2 minutes. Add all cubed ingredients to mix. Toss and fry briskly. Dish out and set aside.
Add shallot and garlic slices into the wok. Fry for a while until fragrant. Stir in sauce (B) and seasoning (C). Add a splash of Shao Hsing Hua Tiau wine and toss briefly. Serve immediately. CAN you please teach me how to prepare couscous? My husband and children had it at a friend’s party once and they love it. – RowentaSiew
You can try this recipe. I have served it to several friends and they like it, too.
Chickpeas with Couscous
1 cup couscous 1¼ cup fresh chicken stock 1/8 tsp salt ¼ tsp chicken stock granules 300g canned chickpeas, drained and rinsed ¼ cup currants 2 tbsp toasted slivered almonds Garnishing 1 tbsp chopped coriander leaves Place couscous in a casserole. Bring fresh chicken stock to a quick boil. Add salt and chicken stock granules. Stir to mix. Pour over couscous. Add chickpeas and stir to combine.
Cover and cook over very low heat for 4-5 minutes or until liquid is absorbed. Stir through with a fork to separate the grains. Add chopped coriander and stir again. Top with almonds and currants. Serve immediately.