Happy Wednesday!
Almost Summer break here in Canada. I got 4 cute mugs for the teachers, as thank you for a great year. Yes, I know, teachers prefer other gifts. I read an article where teachers said they don’t want more mugs, HOWEVER, I saw these super cute mugs at a gift shop and fell in love with how beautiful they are. Painted flowers, peacocks, etc. They also come with adorable boxes, with ribbons. So I decided to grab 4 mugs, different flowers each. One teacher is retiring, so for her, I got a gift set of tea cup, saucer, and a spoon instead. Her flower theme is red poppy. Just beautiful. Yesterday I already handed 1 to one of the teachers, hers was purple and blue bearded Iris theme. Seriously, these mugs/cups are just too pretty not to gift to.
Anyhoo!
I am here for recipe sharing, so enough chitchat 🤣
Today’s dish is spicy, but not too too spicy as I have kids at home. If you like spicy food and want to, add more of the bird eye chilies! The spicier the better. Yummo!
2 tbsp ghee
3 daun salam (Indonesian bay keaf)
2 kafir lime leaves
1 lemongrass, bruised
1 thumb ginger, skinned and sliced
1/4 tsp each sweet paprika powder and galangal powder
1/2 tsp each white pepper powder and turmeric powder
1 small onion
1 sweet pepper
7-10 red bird eye chilies (or more for adults)
3 candlenut
6 garlic
1/4 c water
2.5 kg chicken pieces
1 c water
Chicken bouillon powder, to taste
In a food processor, process onion, garlic, pepper, bird eye chilies, and candlenut (no substitute), with 1/4 c water, into fine paste. Pour the paste into a large pot
Add lemongrass, kafir lime, daun salam, and powders into the pot as well, along with ghee (or butter, if not cooking oil). Saute for 2 mins
Add in chicken pieces, flip each to coat with the spices, and cook for 3 mins, then pour in water, stir
Cook chicken covered for 15 mins, on low medium heat, stirring occasionally. Take off lid and season. Cover again, cook for another 15 minutes
Take off lid, turn up heat to medium-high and continue cooking, stirring occasionally, until broth is lessen and chicken cooked through
Serve with warm rice OR you can then grill and/or air fry thr chicken for 15 minutes and serve with rice!
Enjoy!
Ayam Rica-Rica
Ingredients
- 2 tbsp ghee
- 3 daun salam Indonesian bay keaf
- 2 kafir lime leaves
- 1 lemongrass bruised
- 1 thumb ginger skinned and sliced
- 1/4 tsp each sweet paprika powder and galangal powder
- 1/2 tsp each white pepper powder and turmeric powder
- 1 small onion
- 1 sweet pepper
- 7-10 red bird eye chilies or more for adults
- 3 candlenut
- 6 garlic
- 1/4 c water
- 2.5 kg chicken pieces
- 1 c water
- Chicken bouillon powder to taste
Instructions
- In a food processor, process onion, garlic, pepper, bird eye chilies, and candlenut (no substitute), with 1/4 c water, into fine paste. Pour the paste into a large pot
- Add lemongrass, kafir lime, daun salam, and powders into the pot as well, along with ghee (or butter, if not cooking oil). Saute for 2 mins
- Add in chicken pieces, flip each to coat with the spices, and cook for 3 mins, then pour in water, stir
- Cook chicken covered for 15 mins, on low medium heat, stirring occasionally. Take off lid and season. Cover again, cook for another 15 minutes
- Take off lid, turn up heat to medium-high and continue cooking, stirring occasionally, until broth is lessen and chicken cooked through
- Serve with warm rice OR you can then grill and/or air fry thr chicken for 15 minutes and serve with rice!
