Air Fryer Chicken Kebabs

   Dah fed-up hari2 makan lauk kari... masak lemak... masak sambal... ikan goreng... ayam goreng...dan seangkatan nya...? Meh tukar selera makan Chicken Kebabs dan Nasi Arab sempoi...

  Tapi kan Along buat ni ada cerita di sebalik nya.... Sekarang ni tengah obsessed dgn toy baru... baru tak lah baru cuma sebab Along tak berblogging dah lama kan. Memang highly recommended sape2 yg belum beli ni. Sekarang ni macam2 brand bersepah kat pasaran dgn harga seratus setengah gitu pun ada. Along beli yg paling murah dan saiz 2.6 liter sahaja sebab tak ramai kepala di rumah ni. Best... nyesal tak beli awal2 dulu... segala2 nya boleh masak dlm air fryer termasuklah kek dan kuih-muih.... ni pon lum abis experiment lagi.... hahahaaaa... ketawa sebab happy!

  Kelebihan air fryer over other gadgets....
#1 Senang nak basuh... kalau bake dlm oven memang susah nak cuci oven... nak kena basuh rack dan lap sekeliling dinding oven bukan senang nak sental. Kalau tak sental nanti bila bakar kek, kek tak masak serata dan ada bau2 yg tak best masuk dlm rasa kek.
#2 You get 3 in 1... bake, grill & fry... So masakan akan garing di luar dan juicy di dalam dan kurang berminyak! Very good for reheating too! Contoh... beli KFC lepas beberapa jam dah tak rangup, panaskan shj dgn air fryer 5 minit dah rangup macam baru beli!
#3 Sangat lah jimat waktu.... separuh masa di bandingkan cara yg lain...
#4 Tak perlu lagi macam2 alat2 yg lain spt toaster, oven, deep fryer, steamer, cooker....
#5 Tak perlu nak tunggu seperti memasak di atas dapur... just set the timer & relax tunggu jer atau buat kerja yg lain sambil air fryer do the cooking!
#6 Saiz yg kecil jimat tenaga elektrik...
#7 Safety... auto-off jika di tarik bekas nya - child safety... takda risiko kebaran di bandingkan memasak di atas dapur.
#dan mungkin ada lagi kelebihan yg lain yg Along lum experiment....

  Isyk... dah lari tajuk pulak.... excited nak share dgn semua tadi tu... meh masuk balik tajuk citer pasal Chicken Kebabs pulak.... Ni resepi yg Along buat kelmarin. Waktu buat ni Along tak berapa sihat drowsy selepas makan ubat... tapi bongkok2 kat dapur sempat gak buat kebab ni sebab ringkas jer. Potong kecil sayuran dan ayam... gaul dgn bahan2 rempah nya... perap sekejap kalau nak sedap tapi kelmarin sebab tak sihat tak dan nak perap terus masuk air fryer pun sedap.... seriously resepi simple ni sangat sedap... UsuRaz meratah sampai licin... very juicy & tasty is his comment!

AIR FRYER CHICKEN KEBABS
By: Roz@HomeKreation
BAHAN2:
1 ketul Dada Ayam - potong kiub
Sayuran - ikut suka sayur apa, tapi Along letak:
- Nenas
- Timun Jepun
- Capsicum
- Cili Hijau
- Bawang Besar
- Tomato
Potong kiub kesemua sayuran
2 sb Gula Perang* (* gaul rata)
2 sb Olive Oil
2 st Garam
Spices* - ikut suka, tapi Along letak:
- Lada Hitam + Cajun + Garlic Powder + BBQ sauce + Paprika + Chili Flakes

CARA2:
1. Gaul kesemua bahan2 dgn garam, olive oil & spiced sugar*.
2. Cucuk dgn lidi & air fry 200C selama 15-20 minit.
Boleh letak tindih berlapis-lapis. Selepas 10 minit boleh buka dan jika garing, balik2an. Angkat apabila kelihatan garing.
3. Sedap di makan dgn nasi atau roti.

Nasi Arab Kuning ni enak di makan bersama kebab...

Sticky Caramel Chicken Wings (Kepak Ayam Madu) Again

This is one of my sons' favorite dishes.... it has been quite a while since I last cooked this... used to cook it quite often when the boys were young and had not left home. The last time I posted the recipe was in 2008 when this recipe was a hit.

By: Roz@HomeKreation
Source: MyResipi_Mutiarazura
Previous post: link
Translated into English by HomeKreation
INGREDIENTS:
6 Chicken Wings - cut each into two parts
2 tbsp Oil
2 cloves Garlic*
1 inch Ginger* (* pounded)
1 tbsp Soya Sauce
1 tbsp Fish Sauce
1 tbsp Chilli Sauce
1/4 tsp Ground Black Pepper (not in the original recipe)
2 tbsp Honey

METHOD:
1. Heat up oil & fry pounded ingredients & chicken wings until fragrant.
Add in soya sauce, fish sauce, chilli sauce & black pepper.
Cover until chicken is cooked. Stir occasionally to avoid burning.
Lastly add in honey & stir until sauce is thick & chicken wings are well coated.
2. Serve with white rice.

BAHASA MALAYSIA VERSION
Dah lama Along tak masak lauk ni.... dulu sewaktu anak2 masih di rumah memang selalu Along masakkan lauk kegemaran mereka ni. Lauk ni popular suatu masa dulu... Along punya last entri pun dah lama 7 tahun dahulu....

By: AlongRoz@HomeKreation
Source: MyResipi_Mutiarazura
Previous post: link
BAHAN2:
6 ketul Kepak Ayam - di potong dua setiap satu
2 sb Minyak
2 ulas Bwg Putih*
1" Halia* (* tumbuk)
1 sb Kicap
1 sb Sos Ikan
1 sb Sos Cili
1/4 st Lada Hitam tumbuk (Along tambah)
2 sb Madu

CARA2:
1. Panaskan minyak & tumis bahan2 tumbuk sehingga wangi.
Masukkan ayam dan kacau sebentar.
Masukkan kicap, sos ikan, sos cili & serbuk lada, tutup sehingga ayam masak.
Masukkan madu & kacau sehingga kuah nya pekat dan melekat pada ayam.
2. Hidangkan dgn nasi putih.

Ayam Percik Cili Padi

 I always love this delicious traditional Malay style grilled chicken.... nice aroma filled up whole kitchen with the creamy herbs sauce...

By: Roz@HomeKreation
Serves 2 persons
INGREDIENTS:
2 Chicken Thighs
10-15 Bird-eye Chilies* / Cili Padi
2 Green Chillies*
2 cloves Garlic*
½ Big Onion*
2cm Ginger*
1 Lemongrass*
1 Candlenut* (* blend) 
1/2 cup Thick Coconut Milk
1 tsp Turmeric Powder
1 Tamarind Piece
1 Turmeric Leaf
3 Kaffir Lime Leaves
Salt & Sugar

METHOD:
1. Marinate chicken with salt, sugar, turmeric powder and blended ingredients*.
2. Heat up some oil, add in marinated chicken and rest of other ingredients.
Stir well and cover until chicken is 3/4 cooked.
3. Pick out the chicken & grill 200C for 30 minutes until browned and fully cooked.
4. Serve grilled chicken with the leftover gravy.

BAHASA MALAYSIA VERSION
 Ayam Percik masakan tradisi Melayu memang sedap harum dengan keistimewaan yg tersendiri tak luput di zaman. Buat nya amat mudah dan sedap di hidangkan dengan apa2 jenis nasi.... nasi putih... nasi lemak... nasi dagang.... nasi kerabu.... apa2 nasi pun boleh.... 

Ingat lagi zaman Along kecik2, bukan main susah nak buat ni.... siap arwah Abah sediakan bara arang kat luar rumah untuk memanggang... Ayam nya pula di kepit dgn pelepah kelapa.... tapi kalau nak bandingkan, memang lebih sedap cara panggang dgn bara arang... bila lemak percik menitik, boleh dengar berdesing2 bunyi dan aroma yang membangkitkan selera..... sebab tu lah nama nya Ayam Percik kan....

By: AlongRoz@HomeKreation
Hidangan utk 2 orang
BAHAN2:
2 ketul Paha Ayam
10-15 bj Cili Padi*
2 bj Cili Hijau*
2 bj Bwg Putih*
½ bj Bwg Besar*
2cm Halia*
1 btg Serai*
1 bj Buah Keras* (* blend)
1/2 cwn Santan Pekat
1 st Serbuk Kunyit
1 Asam Keping
1 helai Daun Kunyit
3 helai Daun Limau purut
Garam, Gula

CARA2:
1. Perap ayam dgn garam, gula, serbuk kunyit & bahan2 blend*.
2. Panaskan sedikit minyak dan masukkan ayam perap dan kesemua bahan2.
Kacau rata, tutup sehingga ayam 3/4 masak.
3. Keluarkan ayam & panggang 200C selama 30 minit sehingga perang & masak sepenuh nya.
4. Hidangkan ayam panggang dgn lebihan kuah tadi. 

Ayam Masak Bali

 My eldest son must have chicken in the menu everyday.... I already  made most of the chicken dishes in this Iftar month thus far.... so looking for something different and found this one. It is somewhat new to us because it infuses few different aromas... quite strong aroma in my opinion.... nice for occasions but not too often as daily dishes.... overall I give it 5* out of five.

BAHASA MALYSIA VERSION
Sedap masak Bali ni.... haruman serai, daun limau dan daun kari memang kuat.... sesuatu yg baru untuk di cuba... tapi tak boleh buat kerap sangat masakan seperti ini.... sesuai untuk hari raya atau hidangan untuk tetamu.

By: AlongRoz@HomeKreation
Source: MamaDee@KongsiResipi
Resipi di taip semula utk mudah rujuk
BAHAN2:
8 ketul Ayam
6 ulas Bwg Merah*
2 ulas Bwg Putih*
1 sk Serbuk Ketumbar*
1 sk Jintan Manis*
1 sk Jintan Putih*
2 btg Serai* (* blend)
1 btg Serai - di ketuk2 sb Serbuk Kunyit
Kicap pekat
Cili kering
1 tangkai Daun Kari
3-4 helai Daun Limau Purut
1 Asam keeping
Garam dan gula

CARA2:

1. Perap ayam dgn bahan2 blend*, kunyit dan kicap pekat.

2. Goreng ayam sehingga masak & masukkan lebihan perapan tadi, daun kari, daun limau purut, serai ketuk, asam keeping, garam & gula.

Masak sehingga kering dan Wangi.

3. Hidangkan dengan nasi atau pulut.

 

Chicken Begedil (Begedil Ayam)

 This is Malay style fried chicken balls which are typically served with Soto or as side dish or simply enjoy on its own as snacks with chili sauce. You can replace minced chicken with minced beef if you like. The ratio of potato and meat is 2:1 so that it produces soft balls and perhaps better described as potato balls than meat balls.

By: Roz@HomeKreation
INGREDIENTS:
5 medium size Potato - peel, cut, boiled & mashed
1/2 Chicken Breast
1 tbsp Curry Powder
2 tbsp Fried Shallots
Chopped Spring Onion & Chinese Celery
1 tbsp Flour
Salt
1 Egg + dashes of Black Pepper - beaten 

METHOD:
1. Mix all ingredients, except egg, until smooth.
Roll into small balls and press slightly to flatten.
2. Dip in beaten egg & deep fry until cooked and nice golden color.

BAHASA MALAYSIA VERSION
Sekali-sekala buat Begedil guna daging ayam menggantikan daging lembu pon sedap. Boleh makan dengan soto, sebagai lauk sampingan atau makan begitu sahaja dgn sos cili. Resepi tak perlu sukatan tepat, agak2 pon menjadi tapi Along letakkan di sini buat panduan ya.

By: AlongRoz@HomeKreation
BAHAN2:
5 bj Kentang sederhana besar - kupas kulit, potong, rebus & lecek 
1/2 ketul Dada Ayam
1 sb Serbuk Kari
2 sb Bwg Goreng

Daun Bwg/Sup - cincang
1 sb Tepung
Garam
1 bj Telur - di pukul + sedikit lada sulah 

CARA2:
1. Gaulkan kesemua bahan2, kecuali telur, sehingga sebati.
Bulat2kan dan penyetkan sedikit.
2. Celup bebola ke dlm telur & goreng sehingga keperangan.

Spicy Fried Chicken (Ayam Goreng Berempah)

 This recipe produces nice aroma fried chicken with crispy & spicy coating.... love every bite of it! The way I did mine is frying it in shallow oil so that the spices will coat the chicken nicely and none wasted. Furthermore, this method the chicken meat will be juicy & not too dry. Since I did not use a lot of oil, it is important to use non-stick wok to prevent sticking and burning the spices before the chicken is cooked.

Frying in the process

By: Roz@HomeKreation
INGREDIENTS:
4 pieces Chicken Wings (can use any other parts) - cut each into two parts
4 Shallots*
1 clove Garlic*
1/2" Ginger*
1 Lemongrass* (*blend)
1 tbsp Chili paste
1 tbsp Curry Powder
1 sprig Curry Leaves
1 tbsp Rice Flour
1 tsp Sugar
Salt

METHOD:
1. Marinate chicken with all the ingredients.
2. Heat up 1 cup of oil in a non-stick wok.
Pour in chicken together with all the marinated ingredients.
Fry until chicken pieces are cooked and coating ingredients are crispy, flipping the chicken pieces occasionally.
3. Serve with rice or on its own.
************************************************************************

BAHASA MALAYSIA VERSION
Meh tengok camna Along buat Ayam Goreng berempah.... bahan2 nya biasa je tapi letak 1 sb tepung beras akan menghasilkan salutan yang rangup dan melekat pada ayam. Along goreng dgn minyak yg tidak terlalu dalam supaya salutan semua nya melekat pada ayam tapi kena guna kuali yang tak melekat supaya tidak mudah hangus. Cara ni juga akan menghasilkan gorengan ayam yang rangup di luar tapi juicy & tidak kering isi nya.

By: AlongRoz@HomeKreation
BAHAN2:
4 ketul Sayap Ayam (atau bahagian lain pun boleh) - potong dua setiap satu
4 ulas Bwg Merah*
1 ulas Bwg Putih*
1/2" Halia*
1 btg Serai* (*blend)
1 sb Cili Mesin
1 sb Serbuk Kari
1dahan Daun Kari
1 sb Tepung Beras
1 st Gula
Garam

BAHAN2:
1. Perap ayam dgn kesemua bahan2.
2. Panaskan 1 cwn minyak di dalam kuali yg tidak melekat.
Masukkan ayam berserta bumbu2 nya & goreng sehingga masak & garing.
Balik2an ayam sekali sekala.
3. Hidangkan dengan nasi atau untuk ratahan.

Chicken Curry Kapitan II (Kari Ayam Kapitan II)

 This Nyonya style curry is slightly different than the typical Malay curry with some herbal tweak making it more fragrant. I like my curry with thin gravy and we just love this version. Another version of lovely Curry Kapitan I made earlier was shared here - also very good.

Had double plate.... especially good with Malay Ulam & Sambal Belacan!

Ulam2an

By: Roz@HomeKreation
INGREDIENTS:
1/2 Chicken - cut into pieces 
2 Potatoes - cut
1 tbsp Chili Paste*
5 Shallots*
2 cloves Garlic*
1/2" Galangal*
3 Candlenuts*
1/2 tsp Turmeric Powder*
2 tbsp Curry Powder*  (* blended) 
2 Lemongrass - bruised 
Coconut Milk
1 Lime Juice
5 Kaffir Leaves
Salt

METHOD:
1.  Heat up a scoop of oil & stir-fry blended ingredients & lemongrass until fragrant.
Add in chicken & potato, stir well & cook few more minutes.
Add in coconut milk & cook until boiled and potatoes are tender.
Add in Kaffir Lime leaves, lime juice and salt.
2. Cook few more minutes and serve with white rice. 
*******************************************************

BAHASA MALAYSIA VERSION
Sekali-sekala masak kari kena cuba pelbagai version supaya keluarga tak jemu... Kali ni Along masak Kari Kapitan stail Nyonya pula. Dulu pun dah share Kari Kapitan kat sini - sedikit kelainan pun sedap gak. Kali ni selera kata nak kuah yang cair sedikit, sedap makan dgn nasi tuang kuah banyak2.... gandingkan pula dengan ulam2an dan sambal belacan.... walaaaa.... :)

By: AlongRoz@HomeKreation
BAHAN2:
1/2 ekor Ayam - potong kecil
2 bj Ubi Kentang - potong
1 sb Cili Mesin*
5 ulas Bwg Merah*
2 ulas Bwg putih*
1/2" Lengkuas*
3 bj Buah Keras*
1/2 st Serbuk Kunyit*
2 sb Serbuk Kari* (* blended) 
2 btg Serai - di ketuk
Santan Kelapa
1 bj Limau Kasturi - perah jus

5 helai Daun Limau Purut
Garam

CARA2:
1.  Panaskan sesenduk minyak & tumis bahan2 yg di blend* & serai sehingga wangi.
Masukkan ayam & kentang, gaul rata dan masak beberapa minit lagi.
Masukkan santan & masak sehingga mendidih & kentang empuk.
Masukkan daun & jus limau dan garam.
2. Masak beberapa minit lagi & hidangkan dgn nasi putih.

Salsa Chicken

 There was a leftover salsa sauce from the day before and it saved my cooking day.... just dumped chicken, brinjal, tomato & big onion into it and done! Walaaa... no sweat and enjoyable fresh home cooking dinner!

Here i paste the Salsa Sauce that I created the other day from here:

By: Roz@HomeKreation
Heat up 2 tbsp EV Olive Oil + 1 big onion (chopped) + 1 chopped Tomato + 1/2 cup Hot Peri Sauce + 1/4 cup water + Salt + Sugar. Cook until thickened.


BAHASA MALAYSIA VERSION
 Orang sibuk cam Along ni asyik cari idea short-cut jer... nak yg senang, cepat tapi nak yg sedap & segar.... Ada lak lebihan sos salsa dari hari sebelum nya... so hentam je lah masuk ayam, terung, tomato & bwg besar.... siap! Lebih baik, panas2 & lebih sedap dari makanan yg di beli....

Nak resipi Sos Salsa yg Along reka buat, leh tengok kat sini. Along letak juga sekali lagi di sini:

By: AlongRoz@HomeKreation
Panaskan 2 sb EV Olive Oil + 1 bj Bwg Besar cincang + 1 bj Tomato cincang + 1/2 cwn Hot Peri Sauce + 1/4 cwn Air + Garam + Gula. Masak sehingga pekat.

Manok Pansuh (Bamboo Chicken)

 This is Sarawak traditional dish which typically cooked in a bamboo and served during special occasions like Gawai, etcs. However, I cooked mine in a pressure cooker and managed to get the similar flavour and texture except bamboo aroma but I don't feel it such a big deal because the aroma from the herbs is sufficiently appetising. Besides that this is a healthy dish because of natural flavour and non-oily.

By: Roz@HomeKreation
Serves: 3 persons 
INGREDIENTS:
1/2 Chicken - cut to small pieces 
2" Ginger*
2 Lemongrass* (* pounded) 
1/2 Ginger Bud**
1 Turmeric Leaf**
~5 Buas Leaves** (** sliced finely) 
Tapioca Leaves
Salt

METHOD:
1. Marinate chicken with salt, pounded* & sliced** ingredients.
2. Lay tapioca leaves to cover the base of pressure cooker pot.
Arrange marinated chicken on the tapioca leaves.
Pour 1 cup of water.
Cover chicken layer with tapioca leaves.
3. Pressure cook according to your pot instruction. If using Noxxa, cook 20 minutes.
4. Serve with rice or on its own.
***************************************************************

BAHASA MALAYSIA VERSION
Minggu ni cuti Hari Gawai seminggu.... synonim dengan Hari Gawai, tetiba teringin pula nak makan lauk Ayam Pansuh yang kebiasaan nya di hidangkan oleh kaum Iban/Dayak/dll natives di Sarawak ni. Tak lengap duduk di Sarawak ni kalau anda tak merasa masakan ni. Walau pun bahan2 nya simple tetapi rasa ayam nya manis dan harum apabila di masak di dalam buluh seperti membakar lemang. Nak bakar dalam lemang banyak pula kerja nya.... so Along pun experiment & masak dalam pressure cooker.... alhamdulillah, rasa nya 99% perfect to my liking... ayam nya lembut, 'manis' dan sebati dengan bau2an herba. Masakan begini juga lebih sihat sebab tidak berminyak.

By: AlongRoz@HomeKreation
Saiz hidangan: 3 orang
BAHAN2:
1/2 ekor Ayam - potong
2" Halia*
2 btg Serai* (* tumbuk) 
1/2 btg Bunga Kantan**
1 helai Daun Kunyit**
~5 helai Pucuk Buas** (** sliced finely) 
Daun Ubikayu
Garam

CARA2:
1. Perap ayam dgn garam, bahan2 yg di tumbuk* & dihiris**.
2. Susun daun ubikayu menutupi dasar periuk tekanan.
Susun ayam yg diperap di atas lapisan daun ubikayu.
Tuang 1 cawan air.
Tutup lapisan ayam dengan daun ubikayu secukup nya.
3. Masak dengan periuk tekanan seperti arahan periuk masing2. Jika menggunkan periuk Noxxa, masak selama 20 minit.
4. Hidangkan dengan nasi putih atau di makan begitu sahaja.

Ayam Panggang Kabsa

 This roasted chicken is truely rich and tasty..... I love the aroma of the Arabic spices... mild and not too overpowering.... A perfect match to the Arabic Rice that I made several days ago!

By: Roz@HomeKreation
INGREDIENTS:
2 Chicken Thigh - sliced 
4 tbsp Yoghurt
1 tbsp Kabsa Spice
Olive Oil
Salt

METHOD:
1. Marinate chicken with all ingredients for an hour.
2. Bake until done.
3. Serve with Arabic rice. 

Marinated chicken

BAHASA MALAYSIA VERSION
Sedap nya Ayam Panggang Kabsa ni.... perapan dengan yoghurt dan rempah2 nya tu amat berperisa dan rangup bila di panggang.... serasi dengan hidangan Nasi Arab.

By: AlongRoz@HomeKreation
BAHAN2:
2 ketul Paha Ayam - kelar 
4 sb Yoghurt
1 sb Rempah Kabsa
Minyak Zaitun
Garam

CARA2:
1. Gaul ayam dgn kesemua bahan2 & perap selama sejam.
2. Bakar dalam oven sehingga masak.
3. Hidangkan dengan Nasi Arab. 

Buttermilk Chicken

 Wanna prepare at home this famous dish? Try my version.... I like it spicy hot but you can adjust the amount of chilies to your liking.

By: Roz@HomeKreation 
INGREDIENTS:
1 Chicken Breast - cut to bite size 
1 Egg White
1/2 cup Kentucky Flour
2 tbsp Butter
1 clove Garlic - chopped 
2 sprigs Curry Leaves
3 Chili Padi
1/2 cup Evaporated Milk (adjust amount to get preferred consistency) 
Salt & Pepper

METHOD:
1. Marinate chicken pieces in salt, pepper & egg white for 5-10 minutes.
Roll in Kentucky flour & deep fry until cooked & crispy on the outside.
2. Melt butter & stir-fry garlic, curry leaves & cili padi until fragrant.
Gradually add in milk while stirring, seasoned with salt & pepper and stir until thickened.
3. Pour onto fried chicken and serve with white rice.
*******************************************************

BAHASA MALAYSIA VERSION
 Tetiba teringin nak makan lauk Ayam Buttermilk bila nampak Siti Ameera tayang hari tu... buat nya tak susah.... Along belajar ni dari member lama dah dulu tapi seperti biasa kena adjust bahan dan citarasa sendiri. Yang served kat hotel sedap juga lah dan ada juga Along cuba kat beberapa restoran tapi cam tak sempurna je... isyk, baik buat sendiri.... meh tengok resipi Along ni & cuba lah, kot2 sesuai dgn selera anda juga.

By: AlongRoz@HomeKreation 
BAHAN2:
1 ketul Dada Ayam - potong kiub kecil
1 bj Putih Telur
1/2 cwn Tepung Kentucky
2 sb Butter
1 ulas Bwg Putih - cincang
2 tangkai Daun Kari
3 bj Cili Padi
1/2 cwn Susu Cair Evaporated (kurangkan/tambah mengikut kepekatan yg di kehendakki) 
Garam & Serbuk Lada

CARA2:
1. Perap ayam dgn garam, serbuk lada & putih telur selama 5-10 minit.
Golekkan ke dlm tepung Kentucky & goreng sehingga masak & garing.
2. Cairkan butter & tumis bwg putih, daun kari & cili padi sehingga wangi.
Masukkan susu sedikit demi sedikit, tambah garam & lada, kacau sehingga pekat.
3. Tuangkan ke atas ayam goreng & hidangkan segera dgn nasi putih.

Ayam Penyek

 I made this to go along Nasi Lemak that I posted earlier here. Posting the recipe herewith after a request from FB reader. It is just a simple recipe but sometimes the simplest is the best.

By: Roz@HomeKreation
INGREDIENTS:
2 Chicken Thigh (made of 1/2 chicken)
1 piece Turmeric Root*
4 Red Chilies* (* blend / pound)
1/2 tsp Sugar
Salt

METHOD:
1. Slice chicken on its surface to create few lines of shallow slits.
Rub chicken with salt, sugar & blended ingredients.
Rest for about 10 minutes.
2. Deep fry until cooked & crispy on the outside.
3. Lift out from oil and smash lightly with back of chopper before serving.
*******************************************************************************

BAHASA MALAYSIA VERSION
Along kongsikan resipi ni untuk tunaikan permintaan seorang sahabat fb.... Resipi nya sempoi je mengikut peredaran selera... kekadang dah tak selera pula bau2 rempah dan nak yg simple2, pekena pula dengan nasi lemak hari tu yg dah cukup harum, memang sesuai lah dengan Ayam Penyek yg sempoi ni. Lagi pun dgn keadaan Along yg semedang bz ni, buat masakan mudah2 je lah.... Kalau pandai imbangkan rasa pedas & garam nya, sedap lah jadi nya dan harum kunyit bila di goreng.

By: AlongRoz@HomeKreation
BAHAN2:
2 ketul Paha Ayam (1/2 ekor Ayam bahagian bawah) 
1 ketul besar Kunyit Hidup*
4 biji Cili Merah* (* blend/tumbuk) 
1/2 st Gula
Garam

CARA2:
1. Ayam di kelar2 & lumurkan dgn garam, gula & bahan2 tumbuk.
Perapkan 10 minit.
2. Goreng dgn minyak dalam sehingga garing.
3. Angkat & penyekkan dgn muka parang sebelum di hidangkan.

Crispy Fried Chicken Feet (Kaki Ayam Goreng Rangup)

 For chicken feet lovers, here is another way to enjoy it... apart from making into soup or other cooked dishes, you can also dip into batter and deep fry... really nice! Thanks sis Hanifah for sharing the idea in facebook.

By: Roz@HomeKreation
INGREDIENTS:
Chicken Feet
1 lemongrass
1 slice Ginger

MY FAVOURITE BATTER RECIPE: (refer here)
2 tbsp Margarine
6 tbsp Plain Flour
1 tbsp Chili Powder
1/4 tsp Salt
Water

METHOD:
1. Pressure cook chicken feet with lemongrass, ginger and salt until tender.
2. Rub margarine into flour until resemble bread crumbs.
Add in rest of ingredients to form runny batter.
3. Dip cooked chicken feet in batter and deep fry until crispy.
******************************************************************** 

BAHASA MALAYSIA VERSION
Hidangan kali ini hanya untuk peminat2 kaki ayam sebab ramai gak orang yang tak pandai makan part ni. Part ni adalah bahagian ayam yg paling tinggi kadar lemak nya, so makan ala kadar je tau walaupun sedap sangat. Goreng garing macam ni lagi lah tak ingat dunia...hehe. Kalau buat sup tu bukan main lagi terasa lemak nya (tu yg sedap sangat tu) tapi kalau goreng macam ni garing rangup tak jemu makan banyak pun cam tak cukup....hehehe. TQ KakHanifah yg kasi idea untuk goreng kaki ayam. Kat Sarawak panggil Cucur Kaki Ayam....hehe.

By: AlongRoz@HomeKreation
BAHAN2:
Kaki Ayam secukup nya
1 btg Serai
Sehiris Halia

TEPUNG GORENG KEGEMARAN ALONG: (refer here)

2 sb Majerin

6 sb Tepung Gandum

1 sb Serbuk Cili

1/4 st Garam

Air

CARA2:
1. Rebus kaki ayam dgn serai, halia & garam dlm periuk tekanan sehingga lembut.
2. Gaulkan majerin dgn tpg sehingga berderai dan campurkan bahan2 yg lain untuk mendapatkan tepung goreng yang cair.
3. Celup kaki ayam yg telah di rebus tadi & goreng dgn minyak dalam sehingga rangup.