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Tori no tatsuta age – deep fried marinated chicken to me is a very underrated Japanese fried chicken dish. At a glance it looks very similar to the more popular tori no karaage. Both are bite-sized fried chicken thigh, both are popular izakaya fare, but I think tori no tatsuta age wins in term of flavor.

Tori no Tatsuta Age – Deep Fried Marinated Chicken Making tatsuta age marinating sauce

The main difference between tatsuta age and karaage lies in the marinating sauce. To make tatsuta age, you need to first marinade pieces of chicken thigh meat in soy sauce, mirin, sake, and ginger juice. Ginger juice is basically strained liquid of grated ginger, so you start by grating fresh ginger, and then strain to get the juice. A 30 minute marinate is typically enough, though it won’t hurt if you marinate for up to 2 hours.

Tori no Tatsuta Age – Deep Fried Marinated Chicken Katakuriko (potato starch)

Once the chicken is properly marinated, pat them dry, and transfer into a ziplock bag. Into the bag, add about half a cup of katakuriko, which is potato starch. Most Asian markets stock this starch, but if that is a hassle, corn starch does a wonderful job as substitute. With the chicken and starch in the ziplock bag, give it a vigorous shake so every piece of chicken is coated with the starch.

Tori no Tatsuta Age – Deep Fried Marinated Chicken Egg white scallion ginger batter and deep frying

Once they are coated, it is close to ready for deep frying. I typically start heating my pot of oil while I make the batter. Whisk egg whites until foamy, then add even more katakuriko (or corn starch), thinly sliced scallions, and grated ginger. Mix well, and this is the batter for the chicken. Once the oil is hot (~ 170 Celsius / 340 Fahrenheit), coat the chicken pieces in the egg white batter, and fry in the hot oil until golden brown.

Tori no Tatsuta Age – Deep Fried Marinated Chicken Open some cold beers

Like I said, tori no tatsuta age is a popular izakaya fare. Meaning, the best way to enjoy these fried chicken is with copious amount of cold beer. Or some hot sake if that is more your thing. But summer is approaching, and the weather is definitely getting warmer, so excuse me while I gobble down my fried chicken with some beer

Tori no Tatsuta Age - Deep Fried Marinated Chicken
Author: Daily Cooking Quest
Recipe type: Snack
Cuisine: Japanese
Prep time:  15 mins
Cook time:  10 mins
Total time:  25 mins
Serves: 4
 
Ingredients
  • 500 gram chicken thigh meat, cut into bite sizes
  • 2 tablespoon each: soy sauce, mirin, sake
  • 1 teaspoon of ginger juice (grate some fresh ginger, about 1", then strain to get the juice)
  • ½ cup katakuriko (potato starch), or substitute with corn starch
  • enough oil for deep frying
Batter
  • 2 egg whites
  • 3 tablespoon katakuriko (potato starch), or substitute with corn starch
  • 2 tablespoon thinly sliced scallions
  • 1 tablespoon grated ginger
Instructions
  1. Marinate chicken thigh with soy sauce, mirin, sake, and 1 teaspoon of ginger juice. Set aside for 30 minutes, up to 2 hours.
  2. Pat dry the chicken and transfer to a zip lock bag, along with ½ cup of katakuriko. Shake vigorously to coat the chicken.
  3. Heat a pot of oil for deep frying, and meanwhile, make the batter by whisking egg whites until frothy, then stir in katakuriko, scallions, ginger, and mix well.
  4. Once the oil is hot (~ 170 Celsius/340 Fahrenheit), coat the chicken pieces in the egg white batter, and fry until golden brown.
  5. Serve immediately. The best way is to open some cold beer (or hot sake) to savor the fried chicken.
3.5.3239

 

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When you need a quick chicken dish, this ayam nasu palekko – Makassar spicy chicken dish, might just be your answer. It is very fragrant and very citrusy from lemongrass and kaffir lime leaves. It is also savory, sweet, spicy, and tangy. Basically it has everything, and I am sure the umami is built in somewhere, because we sure couldn’t stop eating this and it was a very very satisfying lunch

Ayam Nasu Palekko – Makassar Spicy Chicken How many chilies !?!?

Confession time! The original recipe calls for 30 bird eye chilies, with all the seeds! Across so many Indonesian regional cuisines, dishes from Makassar tend to be over the top in the use of chilies. I have yet to come across even one dish with anything less than 20 bird eye chilies. Even most Indonesians that don’t grow up in Makassar will invariably use less chilies. I use a grand total of 3 bird eye chilies, and even my hubby already complains that it is a bit too much, haha

Ayam Nasu Palekko – Makassar Spicy Chicken Chicken thigh vs. chicken breast

Most Asian, Indonesian included, prefer chicken thigh. Thigh meat tends to be juicier and tenderer. But if all you have is some skinless boneless chicken breast, it will work too since the cooking time for this dish is pretty quick and the breast shouldn’t dry out too much. But, if you can, stick to chicken thighs

Ayam Nasu Palekko – Makassar Spicy Chicken The recipe: ayam nasu palekko – Makassar spicy chicken

Ayam Nasu Palekko - Makassar Spicy Chicken
Author: Daily Cooking Quest
Recipe type: Main
Cuisine: Indonesian
Prep time:  10 mins
Cook time:  10 mins
Total time:  20 mins
Serves: 4
 
Ingredients
  • 600-700 gram chicken thigh meat, cut into bite sizes
  • tamarind juice (from 1 tablespoon tamarind + 4 tablespoon water, mixed well and strained)
  • 3 tablespoon oil
  • 1 lemongrass, bruised and knotted
  • ½ inch galangal, cut into thin slices and bruised
  • 1 tablespoon palm sugar (or coconut sugar/brown sugar)
  • ½ tablespoon salt
  • 1 teaspoon ground pepper
  • 3-4 kaffir lime leaves, shredded
  • ¼ cup cilantro leaves, roughly chopped
Spice paste (grind together the following)
  • 100 gram shallot
  • 5 cloves garlic
  • 3-30 red bird eye chilies, seeded
Instructions
  1. Massage chicken thigh with tamarind juice. Set aside for 10 minutes.
  2. Heat oil in a frying pan over medium high heat. Sauté spice paste, lemongrass, and galangal until fragrant and the spices are cooked. About 3 minutes.
  3. Add chicken with all the tamarind marinade to the pan, season with palm sugar, salt, and pepper. Stir, cook until chicken is fully cooked, and the sauce is reduced by half.
  4. Turn off heat, add kaffir lime leaves and cilantro. Stir to mix evenly, then transfer to a serving platter and serve immediately.
3.5.3239

 

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Pineapple jam sticky rice flour bread rolls. I have plenty of pineapple jam leftover from making pineapple jam squares, so I turn them into fillings for this bread rolls that is slightly unusual than my regular ones because the addition of sticky rice flour (a.k.a. glutinous rice flour) to make it slightly chewier, but ultimately, still very delicious.

Pineapple Jam Sticky Rice Flour Bread Rolls Homemade pineapple jam

Maybe because I grow up eating homemade nastar (Chinese pineapple tart), where the pineapple jam is heavily infused with cinnamon and cloves, I can never dig store-bought pineapple jam. It must be home made, or I would rather use other kind of jam, or filling for this bread. Whichever route you take, just make sure you have about 1 cup of jam for filling. And the jam needs to be chilled first, so they are not too runny.

Pineapple Jam Sticky Rice Flour Bread Rolls Bread dough with sticky rice flour

This bread dough has sticky rice flour in it to give it a slightly chewier texture. I usually use the one from Erawan, but I guess other brands should work just as well. If you want to ditch the sticky rice flour, just substitute with the same amount of bread flour. In which case, the bread roll texture will be more like regular Asian bakery style bread. So don’t worry too much about it.

Pineapple Jam Sticky Rice Flour Bread Rolls Egg wash and black sesame seeds

I like applying egg wash to my bread because the sheen once baked is just very attractive, and to me, they make the bread looks delicious. It is not a must, so if you are not used to applying egg wash to your bread, you can definitely skip it. Also, the black sesame seeds are purely for decoration. You can use slivered almonds if you wish, which I think is another great option.

Pineapple Jam Sticky Rice Flour Bread Rolls The recipe: pineapple jam sticky rice flour bread rolls

Pineapple Jam Sticky Rice Flour Bread Rolls
Author: Daily Cooking Quest
Recipe type: Bread
Prep time:  30 mins
Cook time:  20 mins
Total time:  50 mins
Serves: 16
 
Ingredients
Yeast solution
  • 1 cup warm milk (38 Celsius / 100 Fahrenheit)
  • 7 gram active dry yeast
  • 10 gram sugar
Bread
  • 300 gram bread flour
  • 60 gram sticky rice flour
  • 40 gram sugar
  • 5 gram salt
  • 1 egg
  • 45 gram (~ 3 tablespoon) unsalted butter, soften
  • 1 cup pineapple jam, chilled (or use other jam/filling of your choice)
Optional
  • 1 egg, lightly beaten
  • black sesame seeds
Instructions
  1. Mix together warm milk, active dry yeast, and 10 gram sugar. Set aside until foamy, about 10 minutes.
  2. In a large mixing bowl, whisk together bread flour, sticky rice flour, 40 gram sugar, and salt. Make a well, then add the yeast solution and egg. Knead for about 10 minutes. Then add the butter, and knead again for about 15-20 minutes, or until soft, smooth, not sticky, and elastic (what bakers termed window pane stage).
  3. Divide the dough into 16 equal portions, and set aside for 15 minutes.
  4. Rolls each portion into a circle, top with about 1 tablespoon of pineapple jam, pinch to seal, and gently roll into ball shape. Place in a greased 8"x8" square pan. Repeat for the other 15 portions.
  5. Cover the pan with a wet kitchen towel/saran plastic. Let the dough proof until volume is doubled, about 1 hour in a warm kitchen.
  6. Preheat oven temperature to 180 Celsius (350 Fahrenheit).
  7. Optional: brush the top of bread dough with egg wash, and sprinkle with some black sesame seeds.
  8. Bake the bread in preheated oven for about 20 minutes, or until golden brown.
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Most Indonesians prepare nastar (pineapple tarts) for festive occasions, such as Chinese New Year, Christmas, or Idul Fitri. They are delicious, but can be time consuming to make. I only make nastar once a year, and for any other day when I need a quick nastar fix, I make this pineapple jam squares instead. They are just as delicious, but come together very easily and quickly.

Pineapple Jam Squares Homemade pineapple jam

I prefer making my own pineapple jam because I can control the sweetness, and also because I like infusing the jam with cinnamon and cloves. If you have favorite pineapple jam recipe for making nastar, feel free to use that, but do stop the cooking process while the jam is still quite spreadable. Unlike nastar, the pineapple jam for this recipe needs to be spreadable. If your jam is too stiff, you can always add a bit of water to soften. Or, if it is spreadable but cold because it is just out from the fridge, simply scoop out the required amount, and microwave for 30 seconds or so to soften it a bit.

Pineapple Jam Squares Cookie dough

The second part of the recipe is the cookie dough. It is a very simple dough, almost short-bread like, but healthier because of oats! You need all-purpose flour, oats (old fashion is best, but use whatever you have), brown sugar (dark is best, but light is okay too), baking powder, salt, unsalted butter, and egg. Just mix everything together into a coarse crumbly texture to make the dough. A spatula is all you need, very simple.

Pineapple Jam Squares Putting it together

Grab an 8″ square cake pan, line it with parchment paper. You want the paper to overhang so you can just grab the overhang to release the baked cookie. Press 2.5 cups of cookie dough into the pan to make the base, then spread the 1 cup of pineapple jam, and cover the jam by crumbling the remaining cookie dough on top. Bake in preheated 180 Celsius (350 Fahrenheit) oven for about 40-45 minutes until golden brown. Be sure to let the cookie cool completely before removing it from the pan, and cut neatly with a knife into squares. Cut into tiny 1″ squares to get 64 squares. Or go bold and cut the whole pan into large 9 squares!

Pineapple Jam Squares The recipe

Pineapple Jam Squares
Author: Daily Cooking Quest
Recipe type: Dessert
Prep time:  15 mins
Cook time:  45 mins
Total time:  1 hour
Serves: 9-64 squares
 
Ingredients
  • 225 gram (~ 1½ cup) all-purpose flour
  • 135 gram (~ 1½ cup) oats
  • 100 gram (~ ½ cup) brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 tablespoon (1 stick) unsalted butter, melted
  • 1 egg
  • 1 cup pineapple jam (*)
Instructions
  1. Preheat oven to 180 Celsius (350 Fahrenheit), and line a 8"x8" square cake pan with parchment paper with an overhang to make it easier to release from the pan later.
  2. In a large mixing bowl, mix together all-purpose flour, oats, brown sugar, baking powder, and salt. Pour melted butter and mix well, then add the egg and mix again. This is our cookie dough mixture.
  3. Place 2½ cup of the cookie dough mixture into the prepared pan, press to make the cookie base.
  4. Spread the pineapple jam over the cookie base, then crumble the remaining cookie dough mixture on top of the jam.
  5. Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown.
  6. Remove from oven and let the cookie cool completely in the pan.
  7. Gently remove cookie from pan (that's why you want the paper overhang, to make this step easy), cut neatly into squares.
  8. You can cut however large or small you want, from 1"x1" tiny squares (64 tiny squares total), all the way to large 9 squares. Store leftovers in air-tight container.
Notes
(*)Store bought, or use my recipe (http://dailycookingquest.com/by-category/vegetarian/pineapple-jam)
3.5.3239

 

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If you take classic teriyaki sauce and amp it up with onion and garlic, you get this even more delicious onion teriyaki sauce. Here I pour the sauce over simple pan chicken breasts to get this pan fried chicken onion teriyaki sauce, and I serve this with steamed white rice to soak up all the sauce. This onion teriyaki sauce is definitely a keeper and you will want to pair it with beef steaks, or pork chops, or even pan fried tofu!

Pan Fried Chicken Onion Teriyaki Sauce

Pan Fried Chicken Onion Teriyaki Sauce
Author: Daily Cooking Quest
Recipe type: Main
Cuisine: Japanese
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 4
 
Ingredients
Pan fried chicken
  • 1 pair skinless boneless chicken breast, cut into 4 steaks
  • salt
  • pepper
  • all-purpose flour
  • 2 tablespoon unsalted butter
  • 2 tablespoon olive oil
Onion teriyaki sauce
  • 4 tablespoon each: soy sauce, sake, mirin
  • 2 tablespoon each: rice vinegar, sugar
  • 1 onion (~ 200 gram), diced
  • 1 garlic, grated
Instructions
Pan fried chicken
  1. Sprinkle each steak of chicken breast with salt and pepper, and dust lightly with all-purpose flour.
  2. Heat butter and olive oil in a frying pan over medium high heat. Fry chicken until golden brown, about 2-3 minutes per side. Set aside.
Onion teriyaki sauce
  1. In the same frying pan, boil together all onion teriyaki sauce ingredients.
  2. Reduce heat to a simmer and continue cooking until sauce is halved and thick.
  3. Turn off heat.
To serve
  1. Cut chicken into bite size pieces and arrange in a serving platter. Pour onion teriyaki sauce over chicken. Serve immediately.
3.5.3239

 

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Spicy lemongrass roast chicken. These roast chicken are very flavorful, and cooked in a cast-iron skillet from stove top to oven. Super easy and you will want to make them again and again and again.

Spicy Lemongrass Roast Chicken What’s in the marinade?

Let me start listing the ingredients for the marinating sauce. You need chilies (I use 2 bird eyes, you can use any red chilies of your choice), garlic, shallot (or onion), lemongrass, and kaffir lime leaves (or lime zest). You will also need oil, sugar, fish sauce, and oyster sauce. Simply blitz away everything in a food processor, then mix this with skin-on bone-in chicken thighs. Minimum marinating time is 2 hours, but if you have the time, please leave it overnight for maximum flavors.

Spicy Lemongrass Roast Chicken Oven proof skillet or pan

You will need a skillet or pan that can move from stove top to oven, and I highly prefer using a cast-iron skillet for job like this. It is best if you can choose a pan that the chicken can fit quite comfortably, not too snug, and not too loose. I find that for 4 chicken thighs, a 10.25″ cast-iron pan does the best job.

Spicy Lemongrass Roast Chicken Sear first, then into the oven

Cooking these chicken cannot be easier. Start by preheating your oven to 350 Fahrenheit (180 Celsius). Once the oven is hot, heat 2 tablespoon of oil over medium high heat in a cast-iron skillet and place the chicken thighs skin-side down and sear for 5 minutes. Turn off the stove, flip the chicken, then add all the remaining marinating sauce. Bake (roast) in oven for 25 minutes, or just until the chicken is cooked.

Spicy Lemongrass Roast Chicken Serving the roast chicken

Remove roast chicken from oven, tilt the pan so you can spoon sauce over the chicken. Transfer to serving plate, garnish with thinly sliced scallions (and more chilies if you want). I usually serve these roast chicken with steamed white rice.

Spicy Lemongrass Roast Chicken The recipe: spicy lemongrass roast chicken

Spicy Lemongrass Roast Chicken
Author: Daily Cooking Quest
Recipe type: Main
Cuisine: Thai
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 4
 
Ingredients
  • 4 skin-on bone-in chicken thighs
Marinating sauce
  • 1 shallot (~ 50 gram)
  • 3 cloves garlic
  • 1 lemongrass
  • 2 kaffir lime leaves, remove ribs (or zest of 1 lime)
  • 1-3 red bird eye chilies (or any red chilies)
  • 1 tablespoon oyster sauce
  • 1½ tablespoon fish sauce
  • ½ tablespoon sugar
  • 1½ tablespoon vegetable oil/canola oil
Garnish (optional)
  • thinly sliced scallions
  • thinly sliced red chilies
Instructions
  1. Place all marinating sauce ingredients in a food processor and puree into a paste, then transfer to a mixing bow and add chicken thighs. Mix really well, and let rest in the fridge for at least 2 hours, preferably overnight.
  2. Preheat oven to 180 Celsius (350 Fahrenheit).
  3. Heat a 10.25" cast iron skillet over medium high heat. Add 2 tablespoon oil (vegetable/canola) and swirl it around, then add chicken thigh skin-side down, reserving the marinade. Cook undisturbed for 5 minutes.
  4. Turn the heat off, flip the chicken, then add reserved marinade to the skillet. Transfer to the preheated oven and roast for 25 minutes, or until chicken is cooked through.
  5. Remove skillet from oven, tip it to spoon the sauce from the bottom of the skillet, then pour sauce over chicken.
  6. Transfer to serving plates, garnish with scallions and/or red chilies. Serve with steamed white rice.
3.5.3239

 

 

 

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It is finally getting warm and I am in the mood for some really easy and simple chicken recipe that can be done in under 30 minutes from start to finish. This hoisin & five spice broiled chicken is a really versatile recipe that you can cook in an oven broiler, or with a charcoal grill if you are in the mood for outdoor BBQ, and even pan frying!

Hoisin & Five Spice Broiled Chicken One great easy sauce

The key to this delicious chicken lies in the sauce. But as you can see, this marvelous sauce doesn’t need complicated ingredients at all. Just from the title, you know you will need some hoisin sauce and five spice powder. The rest is easy, just some brown sugar (dark is better, but light is okay too), Shaoxing wine, pepper, sesame oil, and garlic. And we are going to use this sauce to baste during broiling (or grilling), and also to coat the chicken once they are out from the oven (or grill).

Hoisin & Five Spice Broiled Chicken Suggested sauce pairing

These chicken can hold their own without any need of additional sauce. But if you love some spicy kick, feel free to dunk them in some sambal oelek (or sriracha) and even more hoisin sauce. A bit of thinly sliced scallions goes really great with these as well.

Hoisin & Five Spice Broiled Chicken The recipe

Hoisin & Five Spice Broiled Chicken
Author: Daily Cooking Quest
Recipe type: Main
Cuisine: Chinese
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 8
 
Ingredients
  • 8-10 (~ 1 kilogram) chicken drumsticks
  • salt
  • 3 tablespoon brown sugar
  • 3 tablespoon hoisin sauce
  • 1½ tablespoon Shaoxing wine
  • ¾ teaspoon five spice powder
  • ½ teaspoon white/black pepper
  • ¾ teaspoon sesame oil
  • 3 cloves garlic, minced
  • 2 scallions, thinly sliced (optional, for garnish)
Instructions
  1. Preheat oven broiler, and line a rimmed baking sheet with aluminum foil.
  2. Sprinkle each chicken drumstick with salt, then arrange on the baking sheet.
  3. Mix together brown sugar, hoisin sauce, Shaoxing wine, five spice powder, pepper, sesame oil, and garlic. Divide this into two portions. We will use one portion for basting, and the other portion to coat the broiled chicken.
  4. Brush the top side of the chicken with basting sauce, then broil for 10 minutes. Flip the chicken to the other side, then baste the top side again with basting sauce. Broil for another 10 minutes. Your chicken should be cooked by the end of 20 minutes broiling time. If not, just broil again for a couple minutes longer.
  5. Remove broiled chicken from oven, then with a clean brush, give each chicken a coat of sauce that we set aside earlier. Arrange on a platter, sprinkle with sliced scallions, and serve immediately.
3.5.3239

 

 

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