Robin's Portuguese Chicken @ City Square, Johor

Robin's Portuguese Chicken
J2-10/11, Level 2
City Square, 80000 ,
Johor Bahru.

Just come here for a try and is recommended by Paik See...Quite pack with people during lunch time and they serve set lunch...

All you need is to choose your tart or chicken

Portuguese Tarts

Yummy ~ soft inside and crispy outside

Portuguese Chicken Wing

I like it as it is something different from normal roast chicken or bbq chicken

Rating: /10

Heng Hainanese Chicken Rice Balls @ Melaka Raya

Heng Hainanese Chicken Rice Balls
536 Jalan Melaka Raya,
75000, Melaka,
Malaysia
Tel:- 06-2836607

When you mention about chicken rice balls in Malacca will sure recall Chung Wah Restaurant or Hoe Kee both at Jonker Street. Often both places will be crowded with people and may need to wait for very long for a table.

Would like to share with you all that I found another restaurant which is really not bad. Its strategically located at Jalan Melaka Raya where you just go down straight from Amboi. Its a 2 shop lot restaurant where one of it equip with air conditioned so you can enjoy your meals more comfortably.

The serves both steam and roasted chicken

Chilli paste for chicken rice is quite important and homemade Heng chilli is quite good.

Rice Balls (Great)
- love the rice balls and I gulp down more than 10 balls that meal -

Fresh Vegetable (Average)

Steam Chicken (Great)
- evenly chop and nicely serve, tender juicy chicken with its soy sauce -

Roast Chicken (Great)

Overall, for the portion they serves and condition of the restaurant do feel nice having chicken rice balls there.

Rating: 8 /10

Spicy Roasted Chicken Wings

Ingredients
8 chicken wings

Marinade
1 tbsp chilli powder
1 tbsp meat curry powder
2 tbsp chilli sauce
1 tbsp tomato sauce
1 tbsp oyster sauce
½ tsp pepper
1 tbsp fish sauce
1½ tbsp sugar
2 tbsp honey

Method
Rinse the chicken wings and cut off wing tips. Pat dry with several pieces of paper kitchen towels. Combine marinade in a mixing bowl. Add chicken wings to the marinade. Toss and rub marinade all over the chicken wings. Leave in the refrigerator for 3-4 hours. Lightly grease a wire rack and arrange chicken wings over. Roast in a preheated oven at 200°C for 25 minutes. Halfway through, remove the chicken wings out and brush the pieces with the remaining marinade mixture. Continue to roast until the chicken wings are cooked through or golden brown.

Thanks to Amy Beh

Sam Pui Kai (Three Cups Chicken)

Ingredients
1 kg chicken, chopped into fairly large pieces
100ml premium light soy sauce
100ml sesame oil
1 tbsp coarsely chopped garlic
5cm piece ginger, sliced
5–6 stalks spring onions, cut into 4cm lengths
100ml Shao Hsing Hua Tiau wine
1 red chilli, cut into slices for garnishing

Seasoning
1 tbsp sugar or to taste
1/2 tsp salt or to taste
100ml water

Method

Season chicken with premium light soy sauce and set aside for 10–15 minutes. Fry garlic, ginger and half portion of spring onion in sesame oil till fragrant. Add chicken and fry for another 1–2 minutes. Pour in wine and add seasoning. Cook over medium low heat until it comes to a boil. Reduce the heat and simmer covered for 30 minutes, stirring occasionally. When the gravy has been reduced, add the rest of the spring onions. Dish out and serve with a sprinkling of sliced red chillies.

Thanks to Amy Beh

Sumac Chicken & Barberry Rice

Ingredients (Serves 4-5)

2 cups Basmati rice, washed and rinsed well

2¼ cups water

1½ tsp salt

3 tbsp ghee

¾ tsp ground saffron dissolved in 3 tbsp hot water

1 medium onion, thinly sliced

1½ tbsp olive oil

1¼ cups dried barberries, cleaned, washed and drained

3 tbsp sugar

¼ cup toasted pistachios, chopped

Method

Combine first 4 ingredients in the rice cooker; start the cooker. When it switches off, pour saffron water over rice. Keep pot covered for 10 mins, then fluff up rice with a fork. Sauté onion in oil; add barberries and sauté for just 1 min over low heat (they burn easily). Take off heat and mix in sugar. Place rice on a platter in alternating layers with the barberry mixture. Garnish with pistachios.

Ingredients
4 whole boned chicken thighs

4 tbsp ground sumac

1 tsp sugar

Salt and freshly ground black pepper to taste

Olive oil

Lemon juice

Method

Combine sumac, sugar, salt and pepper and rub over chicken; set aside for 5 mins. Heat enough oil in a frying pan to shallow fry chicken for 3-4 mins on each side until cooked through. Rest 5 mins, then cut each thigh into strips. Drizzle with lemon juice and serve with the barberry rice.

Thanks to Marty

Salt-baked Chicken (Yim Kok Kai)

Ingredients
1 kg organic or free-range chicken, washed and patted dry

Marinade
1 tbsp ginger juice
1 tbsp Chinese cooking wine
½ tsp ground white pepper
1 tsp sugar

Stuffing
20g codonopsis root (dong sum)
10g angelica root (dong quai)
1 tbsp wolfberries (kei chi)
15g Solomon’s seal (yok chok)
2 pieces greaseproof paper measuring 60x30cm
1 tbsp potato flour, mixed into a gum paste with a little hot water
3.5 kg coarse rock salt

Method
Combine the marinade ingredients; rub or coat chicken with the marinade. Wash the stuffing ingredients and place into the cavity of the bird.

Set the chicken on the two pieces of parchment paper for a double-layer wrap. Fold the paper, overlapping, around the chicken to form a parcel. Seal with the gum paste to form a water-tight parcel.

Place the rock salt into an old wok. Heat salt over medium flame, stirring continuously for five to eight minutes. Make a well in the middle of the hot salt, place the chicken parcel in, and cover completely with salt. Cook, covered with a lid, over low heat for 35 to 40 minutes. Turn chicken over once halfway through the cooking time, making sure no juices spill out. Remove and serve warm.

Thanks to Julie Wong & Debbie Teoh

Claypot Chicken Rice

The town of Kampar is generally cre­dited as the home of claypot chicken rice, but similar one-pot rice meals such as this are common in China. The pot arrives at the table piping hot, and an aromatic blast hits you when the lid is lifted, sending those salivary glands into overdrive.

Ingredients

500g (2 pieces) chicken whole leg

Marinade
¼ tsp dark soy sauce
1 tbsp oyster sauce
¼ tsp ground white pepper
1 tbsp ginger juice
1 tsp sugar
1 tsp sesame oil
1 tsp cornflour
½ tsp salt
300g long grain rice
420ml water

Sauce (mixed together)
1 tbsp oyster sauce
½ tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp hot water
1 tsp sesame oil
½ Chinese sausage (lap cheong), sliced
2 pieces salted fish (optional)
chopped spring onions for garnishing

Method
Cut chicken into smaller pieces. Combine the marinade ingredients and marinate chicken in it for one hour in the refrigerator.

Wash the rice in several changes of water and place into a claypot with 420ml water. Cook, covered, over medium heat, until water is almost absorbed. Add the chicken with its marinade, the Chinese sausage and salted fish (if using), over the rice, and drizzle in about two tablespoons of the sauce. Lower the heat and cook, covered, until rice and chicken are cooked, about 10-15 minutes. Flake rice, cover lid and cook for a further five minutes. Remove from heat and top with spring onions. Serve immediately.

Thanks to Julie Wong & Debbie Teoh

Braised Chicken With Chestnuts

Ingredients
750g chicken, chopped
300g fresh chestnuts
5 slices ginger
1 tsp chopped garlic
A dash of Shao Hsing Hua Tiau wine (optional)
2 stalks spring onions, cut into sections

Seasoning (A)
1 tsp light soy sauce
1/8 tsp salt
¼ tsp sugar
1/8 tsp pepper
1 tsp sesame oil
1 tsp ginger juice
1 tsp cornflour

Sauce (B)
2 tbsp oyster sauce
1 tbsp light soy sauce
1/8 tsp pepper
½ tsp chicken stock granules
150ml water

Method
1. Shell and skin chestnuts, then deep-fry in hot oil for less than a minute. Put the prefried chestnuts in a small pot of water and cook until done.
2. Remove and leave aside.
3. Marinate chicken with seasoning (A) for at least an hour. Deep-fry the chicken pieces in hot oil for a while. Dish out and put aside.
4. Leave 1-2 tablespoons oil in a wok and fry ginger and garlic until fragrant. Add a dash of Shao Hsing wine, if using.
5. Add chicken and pour in combined sauce (B). Bring to a boil, then reduce the heat and braise for 20 minutes until sauce is reduced. Add chestnuts and continue to simmer for 10 minutes more. Put in spring onion then dish out and serve.

Tok Kechik’s Spicy Chicken Rendang

Ingredients

Chicken - cut into 12 pieces

6-8 pieces of chicken liver (washed and drained)

15 shallots

10 cm ginger

8 stalks of lemon grass

(divide all three items equally into two parts; one part to be sliced finely, blend the other part coarsely)

2½ cm fresh turmeric

1 handful grated coconut (pounded or blended)

20 dried chillies (pounded or blended)

5 pieces turmeric leaves (finely sliced)

1 piece asam keping (sliced tamarind fruit)

Coconut milk from 2 coconuts (make sure it is not too thick or watery)

salt and sugar

Method

1. Put all the ingredients in the frying-pan.
2. Cook it to a boil. Once it starts boiling, lower the heat.
3. Cook it with low heat while making sure that the ingredients are stirred occasionally so that the ingredients at the bottom of the pan won’t get burnt.
4. Let the gravy thickens or you can cook the rendang until it is dry, according to your preference.

Lumpia Sariwa (Fresh coconut heart, fine strips of chicken and shrimp wrapped in fresh spring roll)

Ingredients

Filling:
1.2kg coconut heart, julienned
100g carrots, julienned
200g chicken meat, finely diced
100g shrimps, finely diced
5g garlic, chopped
5g shallots, chopped
30g oil
30g chicken stock

Fresh lumpia wrapper/crepe:
1 cup flour
1/2 cup cornstarch
3 eggs
2 cups fresh milk
salt to taste

Peanut sauce:
2 tbsps peanut butter
1 litre chicken stock
10g chopped garlic
3/4 cup sugar
4 tbsps light soya sauce
a dash of ground white peppercorn
cornstarch for thickening
10 pieces of iceberg lettuce

Method

To prepare filling:

Lightly saute garlic, shallots, chicken, shrimp, carrot and coconut heart. Add chicken stock and leave to simmer. Adjust seasoning, then leave aside to cool.

Top a piece of lumpia wrapper with lettuce. Place filling on top and roll up the lumpia wrapper the way you would roll popiah but with one end open. Serve with peanut sauce.

To prepare lumpia wrapper:

Mix ingredients well and strain. Pour a thin layer into warmed non-stick pan to cook. Remove the crepe before it turns golden brown. Repeat steps until mixture is finished.

To prepare peanut sauce:

Place all ingredients together in a pot to boil. Stir the mixture gradually. Thicken the mixture with cornstarch.

Special Fried Chicken

Ingredients
4 chicken whole legs
4 screwpine leaves Marinade
1 tbsp chilli paste
2 tbsp pounded garlic paste
1 tbsp ground ginger
1 tsp salt
½ tsp pepper
¼ tsp sugar
Oil for deep-frying

Dipping sauce
3 red chillies
2 cloves garlic
1cm piece ginger Seasoning
1 tbsp vinegar
2 limes, squeezed for juice
Salt and sugar to taste

Method

1. Scald chicken pieces in a pot of boiling water for 4-5 minutes. Remove and set aside.

2. Rub chicken with marinade ingredients and tie a piece of screwpine leaf across. Leave aside for 20 minutes.

3. Heat enough oil in a wok. Deep-fry chicken in medium low heat for 7-8 minutes. Increase the heat and fry chicken again until golden brown and crispy outside.

4. Serve with dipping sauce.

Dipping sauce

Combine chillies, ginger and garlic in a food processor. Blend to a fine paste. Adjust with lime juice, vinegar, sugar and salt to taste.

Chicken Briyani

Ingredients
1 chicken (Cut into pieces)

4 slices of ginger (made into a paste)

4 cloves of garlic (made into a paste)

1 red chilli and 1 green chilli (slit halfway)

4 small tomatoes

3 tsbp meat curry powder

Coriander leaves

Mint leaves

4 tbsp plain yogurt

1 tsp pepper

1½ cups of water

10 tbsp of ghee

Ingredients for frying
1 big onion- slice thinly

1 stick cinnamon

4 cloves and 4 cardamoms

6 almonds and cashew nuts (ground fine)

1½ tbsp tomato paste

2 medium sized onions sliced thinly and fried till golden brown

2 tsp briyani spices

Ingredients for rice
600g Basmati rice

2 tsp yellow food colouring

3 tsp rose water

Method
Combine chicken with the garlic-ginger paste, chillies, tomatoes, meat curry powder, coriander leaves, mint leaves, yogurt, pepper, salt and ½ cup water. Heat ghee in a pot and add ingredients for frying till golden brown. Add chicken and fry, turn the pieces over a few times. Add one cup water and bring to boil. When boiling,lower heat, add ground almond and cashew nuts, tomato paste, fried onion slices and briyani spices. Leave chicken to simmer till almost dry. Then boil a large saucepan full of salty water. When water is boiling, put in the rice and boil till almost cooked. Remove from heat and drain water. In the pot used to cook the chicken, add one layer of rice and one layer of chicken. Mix yellow food colouring and rose water. Scatter mint leaves on the rice and cook over low heat till rice is cooked.

Chicken Rendang

Ingredients

1 chicken – cut into 12 pieces, washed and drained
6 pieces chicken liver – cleaned

Blend together:
15 dried chillies
15 shallots
6 cloves garlic
2cm ginger
5cm lengkuas or galangal
1 tsp black pepper – finely pounded
1cm fresh turmeric
2 tbsp cooking oil
3 tamarind pieces
Salt to taste
Sugar (optional)
300ml coconut cream
2 cups water
8 kaffir lime leaves – sliced finely

Method:
In a pan, heat the cooking oil and fry the blended ingredients until the oil surfaces and the paste is fragrant. Add the tamarind pieces, salt and sugar (if using), then let the paste simmer until more oil surfaces. Add the chicken pieces and fry until the meat turns opaque. Add the coconut cream and water and let the dish come to a boil. Lower the heat and add in the chicken liver and cook until the gravy is dry or, if you like, let some of the gravy remain. Dish out and serve.

Roast Chicken with Grapes and Orange

Ingredients:
1 chicken (about 1.25kg)
60ml honey
juice and zest of half an orange
a bunch of green grapes
1 tbsp butter
salt and pepper
oil

Methods:
1. Rub chicken with salt and pepper.
2. Combine honey, butter, orange juice and zest in a pan, add in crushed grapes.
3. Simmer the ingredients, and then add salt to taste.
4. Leave the sauce aside while stuff the rest into the cavity of the chicken.
5. Rub chicken with oil, then roast it for 45 minutes.
6. Baste the chicken with the sauce several times during cooking.
7. Serve with rice or mashed potato, and include the cooked grapes and sauce.