【宫保鸡丁】Gong Pao Chicken

 

天凉了总想吃点味道重一些的，高热量的菜。宫保鸡丁刚好满足了所有要求，我觉得自己做的比餐厅的还要好吃哦！

When the weather gets cooler, I always crave richer, higher-calorie dishes. 

Kung Pao Chicken perfectly fits the bill, and I think my homemade version tastes even better than the ones in restaurants!

【盐酥鸡】Taiwanese popcorn chicken

 

前不久我家附近开了一家米线馆，就去尝尝鲜，吃饭的时候被告知如果给他们家在谷歌上留个评语，就可以免费获得一份盐酥鸡。

想着店子比较新，就上网留了个言。后来随餐送的盐酥鸡味道比较咸，也不是在台湾时吃的盐酥鸡口味。虽然盐酥鸡在台湾本土做法调味也各有不同，但是这家米线店做的盐酥鸡对我而言只能叫做炸鸡块。

回家后我就一直想着自己做一次盐酥鸡，这几天刚好家里有鸡腿肉，就来做个好吃的盐酥鸡吧！

A restaurant recently opened near my home, so I went to try it out.  As I was ordering, I was told by the waitress that if I leave a review for the restaurant on Google, the restaurant will serve a plate of Taiwanese popcord chicken for free.

So I left a review online and get served a small plate of popcorn chicken. The popcorn chicken that came with my meal was rather salty, and tasted nothing like the popcorn chicken I'd had in Taiwan. 

Since I've been wanting to make popcorn chicken at home. And I happened to have some chicken thighs at home, so I decided to make some delicious popcorn chicken at home!

【酸甜鸡块】Sweet and sour Chicken

孩子回马来西亚经常吃不惯餐厅里的炒菜，尤其是带着骨头和皮的肉类料理，他压根就不敢尝试。据说这是外国出生的孩子的通病。

每次和家人出去餐厅吃饭的时候只有古老肉是唯一一个能入他法眼的菜。回美后他偶尔还会让我给他做，我也经常为了方便，用鸡腿肉做这款酸甜鸡块，也非常美味好吃呢！

Whenever my son visited Malaysia, he struggles to enjoy most of the dishes in restaurants, especially dishes with bones and skin cooked in it. 

 

The only dish that he could enjoyed was the good old sweet and sour pork/Gu lou Yuk. He liked it so much that even after returning to the United States, he still asks for it at times.

I have made the dish using chicken thighs many times, and personally think it is juicier and equally delicious!

Pedal Ayam Masak Lemak Cili Api【椰香鸡胗咖喱】

Masak lemak 按字面翻译是用椰浆烹制的咖喱菜，据说起源于马来西亚的森美兰州，是米南加保族的特色菜。 这道菜可以用各种食材烹制，如鸡肉 、鱼肉牛肉或各式海鲜。

其底料基本一样，用生鲜姜黄、朝天椒 以及其他香草和香料制作而成。 

这道菜也会被称为 masak lemak cili api (padi)，cili api指的是在这道菜中使用的朝天椒，表示这道菜的主旋律为辣和椰香味。 

这款咖喱菜在马来西亚很受欢迎，通常搭配参巴酱、米饭和蔬菜沙拉 (ulam)一起吃。

前两天韩国超市的鸡胗打折，我买了两盒回来换个口味做了这款简单的咖喱。又是一款下饭菜呀！

Masak lemak is a type of curry dish in vibrant yellow color, tasting spicy and creamy at the same time. It is said to have originated from the state of Negeri Sembilan in Malaysia, and is a specialty of the Minangkabau people. 

This curry is made with fresh turmeric, bird's eye chili, and other herbs and spices, it can be prepared with a variety of ingredients such as chicken, fish, beef or various types of seafood and vegetables. 

This dish is also known as masak lemak cili api (padi). The cili api/padi here refers to the chili peppers used in this dish, which is bird's eye chili, a type of chili pepper notable for its hot flavor. Which means that the main theme of this dish will be spicy aromatic.

This curry dish is very popular in Malaysia and is usually served with sambal, rice and fresh vegetables (ulam).

【印尼碎碎鸡】Ayam Penyet

 

印尼饭菜里我最喜欢吃的就是这款碎碎鸡饭了，没有之二。它有着所有我喜欢的东南亚元素，香辣美味，加上我喜欢的炸豆腐和炸丹贝和清爽的沙拉，完全满足了我的味蕾和胃。

平时我都是到离家半个小时车程的印尼超市买费城过来的碎碎鸡饭盒，刚好豆果美食上我有个可爱的粉丝让我写这款碎碎鸡的食谱，要求了快一年了。刚好这周做了一批芭蕉叶丹贝，就做一次碎碎鸡吧！

Nasi Ayam Penyet is my absolute favourite Indonesian dish, which is second to none. It has all the Southeast Asian elements that I liked. Spicy and savory, together with my favorite fried tofu and tempeh, and a refreshing salad on the side. It is a complete satisfying meal to the taste buds and the stomach.

I usually get my Ayam Penyet fix from an Indonesian supermarket half an hour away from home. It just so happens that I have a lovely fan from a China cooking app that has been asking me to write a recipe on Ayam Penyet for almost a year now. 

Since I just made a batch of Tempeh this week, it is a good time to make this Ayam Penyet since the side is ready. And a good chance to crossout one of my to do list.

Ayam masak merah & Nasi tomato 【马来红炒鸡块&番茄香饭】

Ayam masak merah ('red-cooked chicken' in Malay) is a Malaysian chicken dish, cooked in spicy red chili sauce. It is often paired with tomato rice – a type of savory rice cooked with tomato paste, milk, dried spices. The duo is in my opinion, the best combo and hits the spot whenever I crave for some Malaysian dishes.

I made a batch of Homemade Tomato Paste last year with the last harvest of the tomatoes from my backyard.  I use it to make both the Ayam Masak Merah and Tomato rice and it turned out so well. You can also use the shop bought tomato paste, it will taste just as good, I promise.

Ayam masak merah（马来语中的“红炒鸡块”）是一款用辣椒酱烹制的鸡肉料理，和番茄焖饭搭配食用。在我看来，这个组合是我想吃马来美食时的最佳选择，香辣又饱腹，感觉就像回到家乡了一样。

去年秋末我把我家后院最后收获的西红柿用来做了几瓶番茄酱。 今天用它来制作 Ayam Masak Merah 和番茄焖饭，效果非常好。 你也可以用市售的番茄酱，味道差别不会太大。

【药材鸡爪】Steamed Chinese Herbal Chicken Feet

春节的时候和朋友约了去一家港式早茶店吃点心，点了这道药材鸡爪，我非常喜欢。就试着在家做一次，我觉得自己做的更好吃呢！

I went to a Dim Sum place nearby with some friends during the Chinese New year. We ordered this herbal chicken feet and I really like it a lot. 

I try making it at home few days back and I think my version tastes better!

Chicken Jalfrezi 【Jalfrezi 炒鸡块】

According to Wikipedia : Jalfrezi recipes appeared in cookbooks of British India as a way of using up leftovers by frying them with chilli and onion. 

This English-language usage derived from the colloquial Bengali term jhāl porhezī: jhāl means spicy food; porhezī means suitable for a diet.

Jalfrezi is usually prepared by stir-frying the ingredients, a technique introduced to the region by Chinese cuisine.

据维基百科记录：Jalfrezi 食谱首次出现，是在英属印度的食谱记载中，是一种用辣椒和洋葱快炒剩菜的一种烹饪方式。

英语名字则源自孟加拉语 jhāl porhezī：jhāl 为辛辣； porhezī 是食物的意思。

Jalfrezi 是通过快炒的方式烹制的，相信是由中国菜烹饪方式引入的一种烹饪技巧。

【药材蒸鸡】Steamed Chinese Herbal Chicken

天冷的时候就想吃点热热的高蛋白的滋补美食，这款药材蒸鸡就非常完美。腌一腌就能蒸的做法也很方便简单，非常好吃。

When the weather is cold, all I wanted to have is some hot, nourishing food. This herbal steamed chicken is simply perfect. 

The method of cooking this chicken is also very convenient and simple, simply perfect!

【马来椰香烤鸡】Ayam Percik/Malaysian Grilled Spiced Chicken With Coconut Milk

这款烤鸡是在家乡时夜市里很受欢迎的一款美食，出国后我很喜欢做了来宴客，因为可以事前准备好，宴客当天烤熟即可，非常方便。

You can find this grill chicken in almost all the night and morning market in Malaysia, it is often sold together with Satay. 

I like preparing this grilled chicken for BBQ and party here in the States, it could be prepared in advance and grilled to charred and done before serving. Very easy and well loved by guests.

【小鸡炖蘑菇】Chicken With Dried Mushroom Stew

几年前出差的时候认识了一位哥哥，他是东北人。因为工作时间比较长，我们几个同事经常下班后一起吃饭，渐渐地就成了好朋友。我哥回中国后每次往美国寄货的时候总会夹点东北的特产给我，野生榛菇是必定不会少的。

前几天去亚洲超市囤点粮食的时候买了一只走地鸡，那么好的榛菇当然要好的鸡肉才配得上罗！今天午餐就吃小鸡炖蘑菇，真香！

A few years back, I went to work on a project in upstate New York and met a few clients from the

North Eastern part of China, since we were all working on a project and were also staying in the same hotel, we also had dinner together every evening and eventually became friends.

Once the project was over and the clients back to China, we were still keeping in touch and one of them keeps sending me stuff from China whenever he has a shipment to send to USA. 

Wild Zhen Mushroom (榛菇) is one of the special items from North Eastern China that he has sent me, the comment way to cook it is with chicken and make into a stew, very delicious and precious.

Hakka Style Braised Duck 【客家卤全鸭】

Braised duck is one very common dish Malaysian Chinese prepared for the Chinese reunion dinner. I personally liked to have it the next day, the taste of it will be fuller.

This recipe I am sharing today was given to my mom by my aunt, slightly different than my mom's recipe, it is very tasty.

卤全鸭是马来西亚华人过节时都会煮的一道菜。选择肉质比较紧实的番鸭来制作，口味丰富，隔天吃更是美味。

今年过年我妈口传了阿姨家的卤鸭秘方，和平常妈妈做的有点不一样，味道更醇厚，非常好吃。

Braised Chicken Wings with Red Wine 【贵妃鸡翅】

I have half a bottle of leftover red wine from our weekend get together, since I don't drink, I used the wine to make this Red wine braised Chicken Wings. It is a very good way to use the left over wine!

The dish has a very interesting name in Chinese，it is called Imperial Concubine Wings as it is said that Imperial Concubine Yang (杨贵妃) in Tang dynasty loved to have chicken wings and loved it braised in red wine/grape wine, that is where the name of this dish came from.

相传，杨贵妃生平最爱吃两种美食，第一种是荔枝，第二种就是鸡翅。

杨玉环曾一度失宠，京剧艺术家据此演义《贵妃醉酒》这出戏、该剧主要是表现杨玉环在宫内备受宠幸，偶尔尼疏，在百花亭独饮，不觉沉醉而哀怨自伤。

后来，有厨师受到这出戏的启发而创制了“贵妃鸡翅”一菜。此菜用葡萄酒煮制鸡翅，具有贵妃醉酒之色韵，巨翅善飞，飞与妃音喻，故得名。

Pineapple Chicken Satay & Pineapple Satay Sauce 【黄梨沙爹/黄梨沙爹酱】

I had the famous Kota Laksamana Pineapple Satay during my last visit to Malaysia, it was really nice as the pineapple sauce really adds not only flavor but a good refreshing touch to the skewers!

I created the recipe few weeks back when my friend invited us over for a BBQ at her house. The chicken marinated with some Pineapple turned out really tender and the sauce really compliments the satay, all the guests liked it very much.

今年春节回乡的时候和朋友们到马六甲吃了这款有名的黄梨沙爹。加了黄梨制作的酱料吃起来很清爽，不油腻，也不容易上火。

回美之后有一天朋友请我们到她家一起烧烤聚餐，我就做了这款黄梨沙爹，加了黄梨酱腌制的鸡肉烤好非常的嫩。沾了好吃的黄梨沙爹酱，当天来的客人们都很喜欢哦！

Tea Smoked Chicken 【茶叶熏鸡】

I made this tea smoked chicken twice when I visited my family back home last month, everyone loves the richness in flavor and its juiciness.

Such an easy and delicious dish deserves a special place in my blog!

春节回乡时给家人做了这款茶叶熏鸡，大家都说非常好吃，后来又再做了一次，也是一上桌就吃光了。是道很省事，又很惊艳的宴客菜哦！

Ayam Goreng Berempah（Malaysian Style Spiced Fried Chicken) 【马来香料炸鸡】

This spiced fried chicken was made last weekend to go with some steamed rice and lentil soup, my all time favorite combination. This fried chicken is normally served back home with Nasi minyak or Nasi Lemak.

I made this mainly for me, hubby tasted it and loved it.  I ended up sharing a little more than half of my yummy fried chicken with him. 

这款炸鸡是我给自己做的午饭，它是椰浆饭 和马来油饭很好的一个菜肴，是我自小很喜欢的一道美食。做这个炸鸡的小贩会把炸鸡时掉在油里的香料一起捞起来滴干油，这样的香料渣渣特别下饭，有的人还会特别要求小贩多给一些呢！
 

做这款炸鸡的时候本来还觉得我腌得有点多了，结果一炸好俊爹跑到厨房取了好几块，边看电视边当零嘴给吃了，吃饭时还跟我分了一大半去。

看来这款炸鸡可以再做哦！

Three-cup chicken 【三杯鸡】

The first time I tried Three-cup chicken was made by a Taiwanese friend. It was a love at first sight！ It goes so well with steamed rice and I can't seems to have enough of it!

I planted some Thai basil this summer and made this dish a couple of times!

Original recipe posted on September 2009.

第一次吃三杯鸡是爱厨做的，真的非常好吃。后来根据她网站的食谱做过好几次，俊爹也都很喜欢。

今天把家里几棵九层塔比较大的叶子剪下来做这个三杯鸡都不怎么够，妈妈说九层塔是越摘越长的。

自家无公害九层塔做的三杯鸡，好吃下饭哦！

食谱来源 （根据自己口味做了点调整）爱厨网站 -- 

http://www.euphocafe.com/recipe/recipe.asp?rid=26

Vietnamese Spicy Lemongrass Chicken【越式香茅鸡】

This Vietnamese Lemongrass is a mandatory order whenever we visit our favorite Vietnamese Restaurant here in NJ. We loved it so much that I decided to recreate the sauce at home. It turned out so good and it was a instant hit at home !

Note: The original recipe was created on 2/15/2011 and was liked and followed by many bloggers.

我们家附近有一家越南餐厅做的香茅鸡特别好吃，我一直很想要自己在家做一次，找了好些食谱都觉得跟我们喜欢的有点出入。今天趁着周末，我就自己研究了一番，做出比较满意的香茅酱。

今晚的晚饭就是香茅鸡啦！老公吃了两大盘呢！

注：原食谱创作于 2011年2月15日，受到许多网友的喜爱，非常谢谢大家的支持哦！

【印式奶油鸡块】 Butter Chicken （Murgh Makhni)

印度奶油鸡块大概是很多人第一次接触印度菜时都会尝试的一道菜。它相对温和的味道，比起其他香辣的印巴菜更容易入口。

这道菜在家做也不难，是个请客时不错的选择噢！

Butter chicken is probably one of the first Indian/Pakistani dishes that many people encounter when they tried to experience Indian cuisine. Most likely to be one of the not so exotic ones compared to it's much spicier peers.

I was often asked about this dish and its recipe, it is about time to write one! I just love that when someone asked for it, I can just send out a link!

Chicken Tikka Masala

Chicken tikka is a a great starter to have for party, left over could be store in the fridge for 2-3 days and quickly turn into this yummy Chicken tikka masala, a good gravy dish to go with homemade naan!