Ayam Masak Oh (A Malacca Nyonya Dish)

When we were young, my mom would cook this soupy chicken with potatoes with lots of ginger and garlic. And we love it! I remember flooding my rice with the soupy gravy and would happily slurp on the leftovers the next day. The adults, of course, they would not "flood" the rice with the soup, but would eat this dish with rice and some sambal belacan as a condiment.

This is one of the Nyonya dish from my childhood that I cook quite often at home. I love the soupy gravy, the potatoes and the ginger, eaten with sambal belacan or on lazy days, with sliced birds's eye chillies and soy sauce. Sometimes when I made this, I would travelled back in time with fond memories and "flood" my rice with the soupy gravy, mixed with the longing of going back in time when my mom was around.

I would be the one who would finish every last piece of the ginger.

Ginger

Fermented soya bean paste and pounded garlic

And this dish uses quite a lot of ginger, surprisingly, this dish is not really gingery-hot. If you are concerned about the spiciness from the ginger when serving this to kids, you may cut down on the ginger, but it would be rather mild and lack the added "oomph"! 

Have you heard of this Nyonya dish before? Do you have your own family recipe for this dish? Or perhaps may have seen it from some recipe books,  but my mom's version uses lots of ginger. The garlic are pounded to a paste and sometimes, some additional garlic cloves are sliced to be fried together with the julienned ginger, optional.  You might want to give it a try, this is really a simple and yummy dish, one that most kids would love. I could happily eat the whole bowl pictured above as it is without any rice. Love it! 

I'm linking this post to Little Thumbs Up event, the ingredient for this month is Ginger, hosted by Chef and Sommelier, organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y.

Ayam Masak Oh
half a chicken
3"-4" piece root ginger, slice to about 3/4 cup of julienned ginger strips
2 heaped tablespoons fermented soy bean paste
6-8 cloves garlic, pounded to a paste
2-3 cloves garlic, sliced thinly
4-5 potatoes, peeled and quartered
3 cups water
1 tsp black soy sauce
2-3 tablespoons canola oil
light soy sauce to taste, if necessary

1. Prepare the chicken : Discard the fats and skin. Chop chicken to medium-sized pieces.
2. Heat oil in a deep saucepan or medium stewing pot. Add ginger and sliced garlic, saute until light brown and fragrant, do not let it be too brown. Reduce heat to low and add in soy bean paste and garlic paste, stir to combine about 1-2 minutes until fragrant. Add in the chicken pieces, stir until chicken are fully coated with the paste and no longer pink.
3. Add in water. Increase heat to medium-high, cover and let it come to a boil. Reduce heat and let simmer for 5 minutes. Add in black soy sauce and potatoes. Stir and cover, simmer for about 20 minutes until potatoes are tender and chicken is cooked. Taste for saltiness, you may add a little light soy sauce if necessary, though I usually do not need to add anymore as the fermented soy bean paste is already salty.
4. Enjoy with plain rice.

Cook-Your-Books #2

Cook-Your-Books is all about cooking or baking from your many cookbooks or magazines that you have collected over the years. If you love collecting cookbooks, read them like novels and trying out new recipes, then this is the perfect place to share. It's time to get those books (or magazines) out of the shelves, and start using them. Bake or cook anything from any of your books or magazines, and link your posts to Cook-Your-Books here at Kitchen Flavours. The linky will start on the 10th of every month right up to the end of the month. The submission with the most views will be featured at the next Cook-Your-Books.

Thank you to all for sharing all the delicious yummies from your cookbooks!

Featured posts for this month
The three most viewed posts from Cook-Your-Books #1

Sri Lankan Tamarind Fish Curry by Lena from Frozen Wings
Lena says "It is fairly simple to cook this sri lankan tamarind curry. Start by frying the fenugreek, followed by the garlic and onions and just pour the rest of the ingredients to make the curry, simple right? Curry dishes endanger my waistline but such appetising dish, how to resist? how to stop?" 



Green Bean Chang by Kimmy from Cooking Pleasure
Kimmy says "substituting with 'Sushi' rice is a good choice  for those who love rice dumplings yet cannot eat glutinous rice."



(Low Fat) Cinnamon Coffee Cake by Zosia from Are You Cooking?
Zosia says "There's a time and place for butter and sour cream rich coffee cakes with multiple components and an over the top streusel, but I love this simple little cake with it's moist, soft crumb, caramel flavour and bold cinnamon sugar."



Thank you to everyone for sharing all the delicious yummies from your cookbooks!

It's now time to link-up!

A little note when submitting your post to Cook-Your-Books

1. Linky for submissions will start on the 10th of every month right up to the end of the month. The submission with the most views will be featured at the next Cook-Your-Books.
2. All submissions must be new and current posts, within the current month. Old posts will be deleted. Please link directly to your post, not your homepage.
3. Please mention from which book or magazine you are cooking or baking from.
4. Please mention Cook-Your-Books in your post and link it back to Kitchen Flavours. You may display Cook-Your-Books badge anywhere in your post.
5. Please leave a comment after you have linked.
6. Optional, but it would be great if you could visit at least one link, everyone loves visitors.

Link-up with Cook-Your-Books #2 from 10th - 31st July 2013 !

Cinnamon-Sugar-Doughnut Muffins : Bake-Along # 47

It's my turn to select a bake for this week's Bake-Along, and I've chosen Cinnamon-Sugar-Doughnut Muffins. Do you love eating doughnuts? I would fall into the category of like, not love eating doughnuts! The doughnuts which I sometimes buy are the ones that are very fluffy and soft which can be found in almost most bakeries and even in the morning market. I have tried other versions like the Dunkin' Donuts and Big Apple Donuts, and these Cinnamon-Sugar-Doughnut Muffins are similar in texture and taste.

I have baked these in mini muffin pans, made half a recipe and yields about 28 mini muffins. For half a recipe I have reduced the sugar to 1/4 cup. After baking, the muffins are cooled, then dunk in melted butter and rolled on a sugar-cinnamon mixture.

It may look like there's a lof of sugar, but it is not overly sweet, as I have reduced the sugar in the batter and the doughnut muffins, before the coating of cinnamon-sugar, is not sweet at all, so with the cinnamon-sugar coating, it is just right. So if you are thinking of eating these doughnut-muffins without the cinnamon-sugar coating, then I would suggest to follow the full measurement of the sugar in the recipe. But eating this with the cinnamon-sugar coating tastes much yummier than eating them plain. These doughnut-muffins are light crisp on the outside with soft cakey texture on the inside.  Overall, these are good with a cup of warm tea.

Please visit my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking based on a theme, Theme : Fruit Buckle. Select any Fruit Buckle recipe of your choice and Bake-along with us and link your post to the our blog-hop linky which will start on  24th July right up to 2nd August. Everyone is welcome! 

A friendly reminder when linking to our blog hop :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, related to the current bake or theme provided by us. Unrelated post will be deleted.
3. Feel free to display our Bake-Along badge in your post.

Cinnamon-Sugar-Doughnut Muffins
(adapted from "The Back In The Day Bakery Cookbook", Cheryl and Griffith Day)
For The Muffins :
3 cups unbleached all-purpose flour
1/4 teaspoon baking soda
2-1/2 teaspoons baking powder, preferably aluminium-free
3/4 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
3/4 cup plus 2 tablespoons whole milk
2 tablespoons buttermilk
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs

For The Doughnut Coating :
8 tablespoons (1 stick) unsalted butter, melted
1 cup sugar mixed with 1 tablespoon ground cinnamon

To make the muffins :

Position a rack in the lower third of the oven and preheat the oven to 350F. Lightly spray 12 large muffin cups with vegetable oil spray.

Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamom. In a medium bowl, combine the milk and buttermilk.

In a large mixing bowl, using a handheld mixer on medium speed, cream the butter for 2 to 3 minutes. Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in colour. Add the eggs one at a time, beating just until combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix.

With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Bake for 20 to 25 minutes, until the tops are firm to the touch and lightly golden.

While the muffins bake, set up two bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar.

Let the doughnuts cool completely on a wire rack. Dunk them in the melted butter, then coat them with the cinnamon sugar. The muffins can be stored in an airtight container for up to 2 days.

kitchen flavour notes :

• for half a recipe, I used only 1/4 cup sugar for the batter.
• 1/3 cup plus 3 tablespoons milk, and 1 tablespoon yohurt.
• pinch of nutmeg powder

#61/100

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