Assalamoalykum. In this next chapter of Ramadan An event to share, we have Hafizah Yahya of Fiza’s Cooking from Malaysia. She is the author of two cookery books and today she is sharing celebrations of Ramadan & Eid at her end. Over to you Hafizah
Hello foodies, I am Hafizah Yahaya, author of Fiza’s cooking since 2012. I work full time and had wrote two recipes book which is published by GrupBukuKarangkraf, one of the famous publishing company in Malaysia. I am a mother of four sweet children and extremely passionate about cooking and baking. I live in the island of Langkawi, which is one of the most beautiful islands in Asia and have been awarded by UNESCO as a Geopark Island since 2007.I would like to thank to Huma for inviting me to be a part of her Ramadan celebrations by doing a guest post on her blog. Malaysia is a country of Asia and there may be readers who do not know much about my country.
Islam was brought to Malaysia in 12th century by Arab traders. About 60 percent (more than 50% of which Malays) of the multi-cultural population of Malaysia are now Muslims and Islam is the official religion recognised by the Malaysian government. Hence, the month of Ramadan and the festivities of Eid UlFitr are very important in Malaysia.
Ramadan is also the time of the year when you can find the best Malay food at the Bazaar Ramadan, the Ramadan food markets, that pop up everywhere in the country. Due to the multi-cultural society of Malaysia these markets can be visited by anyone, not only Muslims.
Fasting in Malaysia is quite a challenge due to the hot and humid weather. The sacrifice during the month of Ramadan is supposed to remind people of those who are less fortunate and to learn to be humble again. But Ramadan also means a time to get to together with friends and family to break the fast together in the evening. Although I spend my all day in the office, I prefer to cook breakfasting meal for my family by my own.
Since I live in the north of Peninsular Malaysia and near Southern Thailand, my food tastes somewhat influenced by the flavours of Thai food and today I want to share a Thai chicken Briyani recipe or in Thai language they called it KhaoMokGai.
Here’s what you will need:
KHAO MOK GAI/THAI CHICKEN BRIYANI
- 1 chicken – Cut 12
TO MARINATE WITH CHICKEN
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- Clean the chicken and pat dry with kitchen paper. Stir the ingredients B and marinate for 1 hour or overnight.
- There are a lot of fry in oil until golden brown, remove and drain.
- 2 tablespoons ghee + 2 tablespoons cooking oil – for frying
- 2-inch cinnamons stick
- 3 cardamoms
- 3 star anise
- 1/2 large onion – diced
- 4 cloves garlic – crushed
- 2 cloves garlic – crushed
- 1 tablespoon curry powder
- 1/2 milk
- 4 1/2 cups water
- 1 cube of chicken
- Salt to taste
- 2 bay leaf / bay
- Heat the ghee pot and fill with cooking oil. Saute star anise, cinnamon and cardamom until fragrant and enter the material in mash, curry powder and bay leaf.
- Add rice and stir well to mix with spices stir earlier. Pour the milk and water into a pot and add the salt and chicken cubes.
- Next bunk fried chicken in the pot and cook the rice as usual.
- When the rice has cooked, remove the chicken and serve with rice and spicy sauce.
- ¼ cup sugar
- 1 tsp salt
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- 2 sprigs of chives – in slices
- 3 sprigs of cilantro – in slices
- ½ inch ginger – peeled and sliced
- 2 green chillies – in slices (I used cayenne)
How to make:
- Mix the salt and water in a saucepan, stir over medium heat until sugar dissolves, then add the vinegar and stir again until smooth
- Blend all ingredients B and pour the mixture into the cooked sugar mixture and serve with rice and chicken.