Tandoori Shrimp and Chicken with Mint Sauce

Tandoori is a firm favourite at home. I usually make chicken tandoori, but this morning the shrimp caught my attention at the grocery store - since I'm making the paste for chicken tandoori, I thought why not add in some shrimp as well!

The truth is, it's been awhile since I baked some tandoori at home and my eldest who can eat tandoori everyday (no kidding!) was asking me two evenings ago if I was going to make some soon! So what's a mom to do? Bake some tandoori, of course!

And so it was a carbo-free lunch this afternoon - I did not get any naan bread to go along with the meat and the kids did not mind. The tandoori fan had four pieces!

I made mint sauce to go along with it - I added some yogurt to the original recipe and it was perfect. Honestly, I can have spoonfuls of the sauce on its own! Here, I diced some cucumber and tomatoes and used the mint sauce as dressing.

The tandoori chicken recipe was taken from a famous Malaysian food blogger site, Mat Gebu. I have translated the recipe into English below:

Chicken Tandoori

Ingredient A

500 grams chicken pieces

3 tablespoons fresh lemon juice

1 1/2 teaspoon salt

1/4 teaspoon tumeric powder

Ingredient B

1/2 cup plain yogurt

1 1/4 teaspoon coriander powder

1/4 teaspoon cumin powder

1/2 teaspoon paprika

red colouring (optional)

Ingredient C

1 inch ginger

3 cloves garlic

1 red chillie

1/2 tablespoon cooking oil

slices of lime

Method:

In a large bowl, add lemon juice, salt and tumeric powder to chicken pieces. Marinate for 15 minutes.

Meanwhile pound Ingredient C with mortar and pestle and add them to a bowl filled with Ingredient B. Mix B and C together. Add B and C mixture to the bowl of chicken and marinate further for 30 minutes.

Put them on the oven grill and brush some cooking oil. Bake at 200C until done.

Serve with lime slices.

Mint Sauce

1 cup packed fresh mint leaves (250ml
1 shallot finely chopped
1 small fresh red Thai Chile,coarsely chopped,seeded (1 to 1 ½ teaspoons) (5to7ml)
1 large garlic clove, chopped
¼ cup fresh lime juice (60ml)
2 tablespoons water (30ml)
2 teaspoons sugar (10ml)
¾ teaspoon ground cumin (4ml)
¾ teaspoon salt (4ml)

Strip mint from stem and add to blender with chopped shallots, garlic, chili, sugar, water, cumin, salt and squeeze in lime juice. Blend and pour into a bowl for dipping.

is best eaten the day it is made (the colour will turn overnight). Keep chilled, covered.

Makes about ½ cup (125ml)

Rendang Ayam

Rendang Ayam or Chicken Rendang is one of the speciality and must-have dish during Eid , better known as Hari Raya in Malaysia. When I was growing up, they were only available then, when mom would cook chicken and beef rendang by the kilos (sometimes up to 20!!) to serve family and friends. Refrigerated, they keep well for days too.

Rendang is now available most of the time, not just during Eid. Being the sentimental that I am, I had resisted the idea of eating rendang outside of the festive season!! However in recent years, I have given up resistance LOL. I think part of it is because my children loves them so much. Their grandmother often make rendang for us and we'd always have frozen rations in the refrigerator.

I love my mom's rendang, but have recently discovered another way of preparing it from a colleague, Fatimah. While mom's rendang uses dried red chillies which gives it a deep brown color, this recipe only uses green cili padi. I love this even more (shhhhh...don't tell mom!!).

Here's the recipe!!

Rendang Ayam

1 whole chicken, cut into 10 pieces (about 1 kg)

(To blend in food processor)
8 stalks lemongrass
10 shallots
6 cloves of garlic
2" ginger
2" galangal or blue ginger
1" turmeric
20-30 cili padi (the more, the hotter!!)
3/4 - 1 cup water

40 gm kerisik
300 ml coconut milk (I used packed, low-fat)

1 large turmeric leaf (sliced thin)
6 kaffir lime leaves
Salt and sugar to taste
4 tablespoons cooking oil

Clockwise, from top centre: lemongrass, shallots, garlic, turmeric leaf (under shallots and garlic), cili padi, galangal, ginger, tumeric, kaffir lime leaves.

Below: turmeric leaf sliced thinly. Mom would disapprove of this - she'd cut hers much thinner!

Below: pre-packed kerisik. To make your own, go here.

In a large wok or wide pot, pour processed ingredients, chicken and coconut milk and cook over medium heat. Stir occasionally and bring it to a boil. When the spice and coconut milk mixture turns into a  thick, liquid gravy; add kerisik, salt and sugar to taste, kaffir lime leaves and sliced turmeric leaf. Keep on stirring occasionally to avoid gravy from sticking to the wok. As the chicken begins to dry up, add cooking oil and stir for 2 minutes. Turn off heat. Traditionally served with nasi impit during the festive season, rendang is also eaten with warm rice. I love to just have the thick gravy with bread!

This is my second Muhibbah Malaysian Monday post and I can't wait to see the other Malaysian dishes cooked up by participating bloggers during the round-up early next month! Thanks to Shaz of Test with a Skewer and Suresh of 3 Hungry Tummies!!