Ayam Goreng Halia

This is one of my favourite menu during confinement, Ayam Masak Halia becoz its kinda hot and spicy and good for your body. Halia or ginger has been used traditioinally as an ingredient for many remedies.


This is 10 minutes menu:

Just heat 2 tbs of oil, fried chicken with garlic, onion, ginger, lemongrass, tumeric powder, sliced chillies and tomato, put some water, Cover the pan/pot
Let it cook until the meat is tender, add a pinch of salt.
Done

Lunch Set: comprises of: Ayam Masak Kunyit, Ikan Pekasan goreng, Kangkung goreng


My ikan pekasam has been brought all the way from Aloq Staq to Putrajaya and wrapped in multi layered newspaper so that the aroma won't distrub other passenger of bas ekspress..hahah...and bila goreng, the smell will filled your entire house...

Ikan pekasam need to be accompanied with sambal belacan...never alone..baru kick..and of coz some ulam-ulaman, since I don't have ulam raja or pucuk pegaga..timun pun jadilah

On the right side is my daughters fav- buah naga / dragon fruit..we loves this type with bright colour compared to the white flesh...

Rassam

Rassam is similar to Thai's staple : tomyam...but less spicy and no lemon grass or chicken and beef..its purely a soup to go with beef menu.


Ingredient for rassam : chillie, rassam mixture, garlic, tamarind juice, tomato, curry leaves, water and salt to taste...and some sliced onion and a pinch of tumeric powder for the colour


Crushed garlic


End product

Just fried the mixture together with garlic for one minute, add some tamarind juice, add some water and let it boil, then put some cut tomato and sliced onion, pinch of salt





Lunch set: comprises of: Fish curry (ikan merah), rassam, ommelette and sardin (?)