Chicken Vadai

Chicken patties or i call them chicken vadai are one easy peasy recepi to serve as snack,appetizer or as an side dish for your rice. This versatile chicken vadai are perfect to try with minced chicken. You may mince your own or, better still to save time store bought. I minced my own chicken and thank you to my mincer for doing a wonderful job. 

This vadai can be made with fish,prawn,crab,mutton or fish. It's crispy on the outside and juicy inside. The mixture resting time is important, to make sure the mixture well marinated with the seasoning. This enhance the flavor of this delicious vadai. Feel free to spice up the vadai by replacing green chilly with bird eye chilly or even chilly flakes. This succelent flavourful chicken vadai completed our Sunday lunch with a long burppppp 😂.

Ingredients

500g minced chicken

2 green chillies

1 onion,chopped

1"inch ginger, grated

2 sprig curry leaves,chopped

1 tsp cumin seeds

2 tbsp coriander leaves

1/2 tsp garam masala

1/4 tsp turmeric powder

Salt to season

2 eggs,beaten

1 cup bread crumbs

Methods

In a large bowl combine minced chicken,onion,cumin seeds,grated ginger,curry leaves,coriander leaves and green chillies. Mix well.

Add the salt,turmeric powder and garam masala. Mix well to combine. Cover and rest for 10-15 minutes.

Pinch a lemon sized ball and flatten with your palm into 1/2 inch thick disc.

Dunk the patties in the beaten egg and coat with bread crumbs. Repeat the process with remaining mixture.

Heat oil on medium flame and fry the patties into batches. 

Fry on both sides till golden and the chicken are done.

Transfer to a tray lined with kitchen towel to absorp excess oil.

Serve hot with chilly sauce.

Pulut Inti

 

Pulut inti or steamed glutinious rice top with sweet coconut filling is one of Malaysian favourite. Usually, found neatly packed with banana leaves and the topping peeping out. Most kuih or snack stalls have this delicious pulut inti in their menu. This simple local delicacy is a favourite for many and indeed satisfying dish as it's own. 

Instead of using gula melaka, i opted for Indian jaggery which have a beautiful caramel flavour and deep dark colur. I steam them on individual mould and top with delicious sweet coconut topping for our Sunday breakfast.

Ingredients

350g glutinious rice, wash & soak for 4 hrs

200ml coconut milk

3 pandan leaves,knotted

1/2 tsp salt

1 banana leaf, cut into square

Coconut Filling

1 cup freshly grated coconut

100ml water

3/4 cup palm sugar

1/4 tsp salt

2 pandan leaves, knotted

Methods

Mix coconut milk with salt and keep aside.

Lay the banana leaf in a 8"inch baking square pan. Drain the glutinious rice and place on the prepared baking tin with pandan leaves. Steam for 20 minutes. Remove from steamer and add the coconut milk mixture. Give a good stir and steam again for 15 minutes. Remove from steamer.

For Coconut Filling

In a pan, add palm sugar, pandan leaves,white sugar and water. Boil for 10 minutes. 

Once the mixture started to thickened add grated coconut and salt. Stir and cook on low heat for 3-4 minutes. Transfer to a plate.

Serve the steamed glutinious rice top with coconut filling.