Iftar Hari Ke 18 : Agar-Agar Nata de Coco, Hainanese Chicken Rice, Popia & Air Kundur Longan

Assalamualaikum.

Mula-mula siapkan Agar-Agar Nata de Coco sebagai pencuci mulut. Kemudian buat inti popia sambil merebus ayam untuk menu Hainanese Chicken Rice. Apabila Hainanese Chicken Rice siap, popia pula digoreng. 

Amie pernah buat Hainanese Chicken Rice sebelum ini. Lihat resepinya DI SINI. 

Sumber   : Singapore Heritage Food by Sylvia Tan

Resepi     : Hainanese Chicken Rice

1 chicken, approximately 1 1/2 kg (3 lb)

2 cucumber, peeled and sliced

2 stalks coriander leaves, chopped roughly

1 tbp salt

2 stalks of spring onions,knotted

1 thumb-lenght knob or ginger, bruised

5 whole garlic cloves, bruised with skin

oil for rubbing chicken

Rice:

4 cups rice

4 cups chicken stock

3 whole garlic cloves, with skin

2 slices ginger

2 tbs oil or chicken fat

1 tsp salt

4 pandan leaves, knotted

Sauce:

10-12 red chillies

2 cloves garlic, peeled

lime juice

1/2 cup chicken stock or cooked chicken fat

3 thumb-lenght knobs or ginger

salt and sugar to taste

Rub 1 tsp salt all over chicken and stuff cavity with spring onions, ginger and garlic. Bring water in a pot large enaough to submerge the chicken to boil. Place chicken into the pot, and allow water to come to the boil again. Reduce heat, cover and simmer for another half and hour.

Remove chicken and plunge into a basin of cold water to obtain silky skin. Rub oil all over chicken and set aside. Set aside stock to flavour rice and chilli and ginger sauces.

Now make the sauce. Process ginger and 1/4 cup of stock or fat in a blender till fine. Season with salt and sugar to taste. Now process chillies with remaining stock and garlic. Add salt, sugar and lime juice to taste. Set aside.

To cook the rice, heat oil or chicken fat in a wok and brown garlic and ginger. Add washed rice grains and fry till fragrant. Add stock and cook in a rice cooker together with pandan leaves till dry and fluffy.

Chop chicken into pieces and garnish with cucumber slices and coriander. Serve with rice.

Dan Popia.... habis licin! Oleh sebab sudah tiba waktu berbuka puasa, tidak sempatlah nak make-upkan hidangan Amie.  Resepinya juga boleh lihat DI SINI.

Bahan-bahan:

50 keping kulit popia saiz sederhana

sebiji telur

minyak

sos cili Thai

Bahan inti:

1 cawan udang - cincang

1 cawan isi ayam - cincang

1 tin jagung

2 biji lobak merah - hiris halus

2 biji sengkuang - hiris halus

3 biji bawang putih - hiris halus

1 sudu serbuk pati ikan bilis

Cara:

1. Panaskan sedikit minyak dan goreng bawang putih hingga wangi.

2. Masukkan ayam dan udang. Gaul sebati.

3. Masukkan lobak merah, sengkuang dan jagung.

4. Masukkan serbuk pati ikan bilis. Gaul hingga mesra.

5. Angkat bahan tumis dan masukkan ke dalam mangkuk penapis.

6. Biarkan seketika supaya kuahnya kering.

7. Letakkan inti di atas kulit popia. Lipat dan gulung. Lekatkan dengan putih telur di bahagian hujungnya.

8. Goreng hingga kekuningan / garing.

9. Angkat dan toskan minyaknya.

10. Hidangkan bersama sos cili Thai.

Dan Air Kundur Longan buat penghilang dahaga serta mengurangkan panas badan!

Selamat berbuka puasa!