>> Thursday, May 28, 2009
Gosh! My blog is dying!
This is my first post in May (3 days before June). Can you imagine that? I let my blog dying! I even let my camera crying for not touching her (yup I prefer my camera to be female) for quite some time.
Frankly writing, I lost my mood not only in food photography, but in photography as well. If it's not because my dear friends Ayin at AG'S Food, Dheeta at ...mLebu paWoN... and Shinta at .:Berkreasi di Dapur Mungil:.. who organizes an event called "Masak Bareng Yuukk..!!!" (Let's Cook Together), this blog will not have its May posts. I pulled myself together to photograph this food just to be able to join the event. So please mind the quality of the photos.
The dish on the photo above called Ayam Bumbu Paniki (Chicken ala Paniki) originally from Manado, North Sulawesi. Paniki actually means bat (but not the one from Gotham City). According to the owner of the recipe, Mrs. Baasje, the Manadonese or Minahasan eats everything, including bat. But they eat only the one that eats fruits. If you want to know more, please read the story here.
I did slightly modification only in amount of the ingredients and substituted the lemon juice with palm vinegar as I ran out lemon or lime at that time. I added more coconut milk and chili, but you can adjust the chili according to your taste bud.
Thought it was my firs time cooking chicken ala paniki, but it turned delicious. Hope that I can eat chicken ala paniki from the native North Sulawesi *wink to her*
I'll write you down the recipe before the laziness will strike me back *LOL*
Ayam Bumbu Paniki (Chicken ala Paniki)
Recipe by Mrs Baasje, slightly modified by me
1 kg chicken thighs, skin out, halves
500 ml coconut milk
1 tbsp palm vinegar
3 lime kaffir leaves
Black pepper powder as needed
1 tbsp oil
Salt as needed
Spices, grind into paste:
3 cloves garlic
1 knucklebone ginger
½ knucklebone turmeric
3 kemiri (candlenuts)
15 bird eye chilies
5 red chillies
Lemongrass, take the white part
1. Heat oil in a wok pan. Add ground spices and stir for 1 minute.
2. Add chicken thighs and other ingredients. Bring to a boil. Reduce the heat and continue to cook over small heat until the gravy reduces and oily. Turn off the heat.
3. Serves with warm steamed rice.
PS: I grilled the leftover chicken ala paniki on the next day, it was a very good idea as it tasted even better. Yummy.