Inchi Kabin

Beer with Fried Chicken ?

When in the pub many tend to order finger food, not too light and not too filling. I often came across the menu stating Inchi Kabin...so, happily ordered this so called Penang delicacy. Hmm...just another crispy fried chicken. Many claimed they serve Inchi Kabin.

Erh...my first exposure to this dish is when I was a little boy, tagging along with my dad every Sunday to this restaurant, just by the beach in Tanjung Bungah, Penang. I don't really liked it because of the smell and the pungent sauce to go with it...at the age of six I wouldn't know how to appreciate this kind of food. Today, after a few beers, bring it on,...the aromatic rich spices and pungent mustard..

...that's Inchi Kabin to me !

Preparation: Cut Chicken into small chunks. Get all the spices in place, you might confused over which is which. Cumin, Coriander, Fennel (slightly toss & pound), Chilli Powder, Turmeric Powder, Cinnamon Powder, Clove Powder and Shallots (pound) 

Once everything is ready, combine the chicken, all the spices, shallots, coconut milk, salt, pepper and sugar into a zip bag. Let it marinate over night for best result ! I tried 4hours, one of my friend, the owner from ad hog says...CANNOT !

Heat up the oil and deep fry the chicken till almost done. Remove and set aside. Allow the temperature of the oil to heat up, and in goes the chicken again. When fry for the second time the chicken will be crispy. 

Voila ! Get ready the sauce: 1tsp Mustard Powder, 1pc Red Chilli, 5tbsp Lea & Perrins Worcestershire Sauce, 2tsp Sugar and 2tsp Lime Juice. 

When the Chicken is done,...get ready the Sauce. 

When Chicken and Sauce are done,...get ready the Carlsberg !  

Ingredients

1.2kg Chicken

50g Shallots
1/2 Coconut Milk
1tsp Fennel Powder, (toss & pound)
1tsp Cumin Powder, (toss & pound)
2tsp Coriander Powder, (toss & pound)
1tsp Turmeric Powder
2tsp Chilli Powder
1/4tsp Cinnamon Powder
1/4tsp Clove Powder
1cup Oil 
1tsp Salt
1tsp Sugar
1tsp Pepper

Sambal Tumis Prawn

Check out my all time favorite dish...Sambal Tumis Prawn !

Comes with the Three "S"...spicy, sour and sweet. Well, it's one of the easy dish to cook and it's very appetizing. I would normally cooked this dish and just goes with the rice.

Check out how simple it is...

Preparation: Prawn, Spice Paste (Blend Chilli, Shallot, Garlic, Shrimp Paste), Tamarind (soaked) and Onion.

Heat up oil and saute the blended spice paste in low fire for 20min, or till the oil separates from the spice paste. Add it the Onion and stir for another 3min.

Mix in the tamarind juice and let it come to a boil, In goes the Prawn and simmer until the Prawn is cooked. Season to taste with salt and sugar.

Serve it hot with steam rice !

Serving for 4paxs

Ingredients
700g Prawn
80g Onion, sliced
30g Tamarind Pulp, soaked
1tbsp Sugar. to taste
1tsp Salt, to taste
250ml Water
5tbsp Oil

Blended Spice Paste
50g Chilli
60g Shallot
20g Garlic
20g Shrimp Paste, toasted   

Lap Mei Fan (Waxed Meat Rice)

From the previous post Chinese Sausages, once you xplored...,ate it,...now cook it !

Check out nyonyachef version of Claypot Lap Mei Fan ! 

Blanch the Pork Sausage and Goose Liver Sausage in boiling water for 3mins. Remove and put aside.

Heat up the claypot. Fry the Sausages for couple of minutes and remove. With the oil from the Sausages, fry the minced garlic till fragrant. 

Rinse the rice and drain it. Throw in the rice and cover with water. Cook in low to medium fire for 15 to 20mins. Slice the Pork Sausages, Goose Liver Sausage and Waxed Duck, arrange them on top of the rice and continue cooking till the rice is fully cooked.  

In a small bowl mix the Soy Sauce, Oyster Sauce, Pepper, Salt, Sesame Oil and Chinese Wine. Pour the mixture on the hot rice and sprinkle coriander leaves. 

Ingredients

2cups Basmati Rice

30g Garlic, (minced)  

1 Waxed duck 

1 Chinese Pork Sausage

2 Chinese Goose Liver Sausage

1tbsp Light soya sauce

1tbsp Oyster sauce

1/4tsp Salt

1/4tsp Pepper

1tsp Sesame Oil

1tbsp Chinese Wine