Monday, December 13, 2010


1 whole chicken- cut into bite size marinate with turmeric powder, pepper and fish sauce
4 nos. onions - sliced
4 nos. tomatoes - quarters
5 tbsp. dried chili paste
1 - 2 tsp. brown sugar
Lime juice (I used lime powder)
some kaffir lime leaves( daun limau purut)
oil, salt and seasoning to taste.

1. Heat oil in a wok/pot. Sauteed sliced onions until soft.
2. Add in the chili paste stirring frequently for 5-10min until aromatic.
3. Add in the marinated chicken together with lime leaves and brown sugar. Stir fry a few minutes.
4. Add in enough water according to your preference for a thicker or watery sauce.
5. When mixture is boiling add in tomatoes and lime juice/lime powder. Cook sauce to thicken.
6. Season with salt and seasoning. Serve.

Serve lime juice assam chicken over cooked rice or beehoon (rice vermicelli)


Bought this taufu (bean curd) from this 'China women' at Kepong Baru wet market where it only cost rm5.00 for three packs of taufu that already nicely packed in plastic bags. This taufu come in different types or shapes. As usual I will have it in three different kind, my selection is taukua (square and firm), the 1"small square pieces taufu (the texture is a combination of taufu and taufu pox) and last the shredded type of taufu. The taufu are already slightly fried. For storage I will keep in the freezer as it will last longer. Here is the recipe for taukua (firm beancurds). 

6 pcs. fried taukua - cut into half and squeezed all the water out (it become spongy after storing in the freezer because the water are separated from the curd)
2 pcs. mock duck - cut into bite size
1 stalk of spring onion - cut into 1" length
1 bunch of coriander leaves - cut into 1" length
2 pips of garlic - chopped finely
1/2 - 1 cup of water - more water if you wanted it wet
soya sauce to taste

1. Drizzle 2 tbsp of oil in to a wok/pan put in the taufu and fry for a while so that the outer layer will have a crunchy texture and aromatic.
2. Push the taukua to the side of the wok and add in the garlic, sauteed to lightly browned.
3. Add in the mock duck, spring onion, coriander leaves, water and soya sauce to stir fry for a few seconds.
4. Season with soya sauce. Serve.

Note: Do not cook too long when the mock duck is added. I have only used soya sauce to season as the mock duck will give flavours to the dish on itself.
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