Ayam Goreng Kunyit Recipe [Turmeric Fried Chicken 炸黄姜鸡]

Hello everyone, today I am going to share the recipe of a dish that I really love: Ayam Goreng Kunyit! When I was still studying in secondary school, my grandma used to cook this dish for my family and I every other week and we will finish it in a matter of minutes. After I moved to Kedah, I had many meals in Malay restaurants where they serve this dish too, but none of them taste even half as good as the one my grandmother made. Those that are sold outside are just so bland in taste and texture... and I blame that on using turmeric powder instead of using real pounded turmeric. I have been longing for my grandmother's turmeric fried chicken so I decided to make them for my family and myself last weekend when I was home. It was a last minute decision so I did not manage to consult my grandmother beforehand... but it turns out to be 90% similar. Hehehe, maybe I should cook this dish again for my grandma to try one day and see if she approves.

Can you see all the crunchy fried turmeric at the top? How to get this if you use
turmeric powder only? Impossible! Good food requires hard work too!

Ingredients: Serves 4-5 people

4 whole chicken leg

6-7 bulbs of turmeric

3 tbsp of salt

Cooking oil

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Korean Pan-Fried Zucchini (Hobak-jeon) Recipe

Hi folks, it's been awhile since I last updated this blog. Last holiday, I went to a korean BBQ buffet with my boyfie and sisters. The food was pretty average in general except the seaweed soup and the hobak-jeon! OMG, I had like 2-3 bowls of soup and so many slices of the hobak-jeon. After flying back to Kedah, I was still so hooked on to the taste of hobak-jeon. Plus, seeing it in korean dramas once in awhile just fires up my craving for it even more. 90% of the time the situation goes like this: it is late at night and you're catching up on your Korean dramas... then suddenly they show you a scene of them eating dinner and you see hobak-jeon. Damn... I went to sleep with a grumbling tummy. 

So, last weekend, I actually bought a small little zucchini and decided I need to make this dish myself. It is near impossible to get Korean food in my current city, so I just gotta take things into my own hands if I want to fix my cravings. With all that said, this is how my hobak-jeon turned out ☺

It is really just pan-fried zucchini... but oh god, it is so yummy.

Ingredients: Serves 1-2 person

1 small-sized zucchini (I used Japanese zucchini as I couldn't find the thick and fat ones)

1 egg, beaten

1 cup of all-purpose flour

Salt

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Swedish Meatballs

Hello everyone ♥ Today I am going to be blogging about meatballs and it is going to be a worth try, trust me!
This whole meatball thing started from me making a lot of fuss about not getting a chance to try the IKEA meatballs yet up until today. Well, sometimes even if you're in IKEA... you will tend to give up on waiting for the meatballs as the cafe is always so packed with humans everywhere, long ass lines and messy tables which are left like that because we Malaysians really don't know how to clean up after ourselves. I hate to admit that we take this as our 'culture'... LOL *shakes head*.

I think I actually left the cafe on two separate occasions, both 5 minutes after walking in, as I don't see any hope of even getting a messy table to eat on after actually getting my food. The crowd is really crazy especially on weekends. So, just one fine day, I decided to Google "How to make IKEA meatballs" and I found the perfect recipe that I committed myself to try. I cooked this recipe for the second time already, so I can safely say that it is really a good one! Take a look!

Ingredients:

For the meatballs: 

900g of minced beef

1/2 cup of Japanese breadcrumbs

2 large egg yolks

1/4 tsp of ground allspice

1/4 tsp of ground nutmeg

1 large onion (diced)

Cooking oil

Salt and ground black pepper to taste

For the gravy:

1/4 cup of butter

1/3 cup of all-purpose flour

3 cups of beef broth (I used beef bouillons)

3/4 cups of sour cream

Salt and ground black pepper to taste

Freshly chopped parsley for garnishing

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