Dahi Bhindi & Ayam Masak Merah for T&T

Hooked on Heat was one of the first few blogs that I came across soon after I started blogging. Meena's recipes and pictures are delightful! I was very happy to see that this month's featured blog on Tried & Tasted was HoH. Thanks to Zlamushka, the creator of the event and Kits Chow who is hosting it this month.

I tried not one but two recipes. Both came out well and are keeper recipes. Thanks, Meena! I clicked these pictures in pretty bad light and they do no justice to the dishes. Be sure to check the original pictures.

I love, love okra and was very surprised to realize that I've not posted a single okra recipe before! Remedied right now with this flavorful curry with yogurt sauce, Dahi Bhindi.

Dahi Bhindi
Original recipe here

Ingredients:

1 bag frozen , chopped okra
1 medium onion, chopped
1/2 cup yogurt, beaten
1 tsp cumin seeds
1/2 tsp grated ginger
1/2 tsp turmeric
1 tsp garam masala
1 tbsp oil
red chili powder and salt to taste

HEAT oil in a non-stick pan and saute cumin seeds till they begin to sizzle. Add onions & grated ginger, fry for 2-3 minutes on medium-high heat till transparent. Add in okra and cover cook for a few minutes till done, tossing occasionally.

ADD red chilli powder, turmeric and salt, and stir-fry for a few minutes. Slowly stir in beaten curd forming a smooth gravy base.

SPRINKLE garam masala and cook covered for another minute or two.

Over to the second recipe now, Ayam Masak Merah -
I've always enjoyed Malaysian food and the Ayam Masak Merah (chicken in red chili sauce) was certainly calling out to me! It is pretty high on the heat factor and that glass of lemonade will really help! I enjoyed this thoroughly, with white rice.

I'm a little squeamish about handling raw chicken. So instead of chopping the strips first and then frying them, I did the reverse. I cooked them first and then cut them into chunky pieces.

Original recipe here.

Ayam Masak Merah

4 chicken strips
1 medium onion
1 medium tomato
2 lemon grass stalks, discarding the rough green tops
1" ginger
2 cloves of garlic
2 tbsp sambal olek / chili paste
1/2 tsp turmeric powder
2 tbsp light cooking oil
salt, to taste
water, as needed

MARINATE chicken in salt and turmeric, and set aside for 20-25 minutes.

BLEND onion, tomato, ginger, garlic and lemon grass to a smooth fine paste, adding a little water if necessary.

SAUTE the marinated chicken in hot oil till lightly browned, and set aside. In the same pan, fry Sambal Olek and the ground paste, stirring continuously till it starts to give out oil from the sides.

ADD in chicken, salt and water if necessary, and stir fry till chicken is cooked through and the flavours absorbed. Serve piping hot with coconut rice and tall glass of iced lemonade.

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