Ayam Goreng Berempah

 

https://youtube.com/shorts/YSAizaobZfE?si=O20TV6yiIieDSDmp

Tips Che TA  goreng - basuh dgn cuka. Ayam kena kering. Haup sikit dgn cuka sikit. 

New resipi ayam berempah ( seekor potong 10)

Cucuk isi dgn garfu so blh serap. Resipi ni pakai telur, garam masala, tepung ayam kfc, tepung jagung,tepung beras, blend dgn daun kari, separuh utk buat goreng so wangi. Blend bwg separate. 5 btg Serai dan lengkuas,halia blend kasar utk serat.

Ada letak rempah beriani

https://youtu.be/BmIBctdtgQQ?si=2PAqgLGw_9IjX6sj

https://www.youtube.com/watch?v=j412Cc1K7Ag 

https://www.rasa.my/cara-mudah-perap-masak-ayam-berempah-yang-sedap/

Bahan-bahan

• 1 ekor ayam, dipotong 12 bahagian ( ayam basuh, kering dan massage dgn garam)Rest 30 mins before perap
  
• 3 biji bawang putih
• 5 bawang merah besar
• 20g halia , maybe kunyit
• 4 batang serai
• 15g lengkuas
• Ketumbar, Jintan manis serbuk or ground
• 2 batang daun kari, daun sahaja
• 2 sudu besar serbuk kari ayam atau daging, sikit garam garam masala..maybe kari ikan?
• 2 sudu besar gula/gula melaka
  
• 1 sudu besar garam + serbuk perasa ayam
• 1 sudu besar lada hitam
• 3 sudu besar tepung jagung ( rangup) 
• 3 sudu tepung beras
  
• 2 Tepung KFC bestari
• 3 biji buah keras ( optional)
• 2 biji telur ( optional)
• Sedikit asam paket ( optional) 
• Serbuk cili/ Cili kering sikit ( Optional)
• Minyak masak, cukup untuk mengisi kuali kira-kira 3cm mendalam
• Warna merah oren ( optional ) 

 Bahan perap using additional optional resipi :

1 sudu each serbuk kari, tepung beras & tepung jagung , garam, daun kari, serbuk perasa.

Kaedah

1. Dalam pengisar, masukkan bawang putih, bawang merah, halia, serai dan lengkuas, dan kisar sehingga halus. Jika perlu, tambah sedikit air ( Che Nom letak asam jawa sikit utk ayam mudah masak dan sedap )untuk membantu proses pengadunan. Tuangkan campuran ke dalam mangkuk.
2. Masukkan daun kari, serbuk kari, serbuk pati ayam, gula, garam dan lada hitam ke dalam adunan. Kacau sehingga sebati.
3. Masukkan ayam ke dalam campuran dan salutkan ayam dengan sama rata. Tutup dan simpan dalam peti sejuk sekurang-kurangnya 2 jam atau, sebaik-baiknya, semalaman.
4. Bila dah keluarkan ayam diperap tadi, make sure room temperature couple hour. So bila goreng, dalamnya pun goreng jugak dan tak hangus. Panaskan minyak dalam kuali sehingga ia panas dan bersedia untuk menggoreng, kira-kira 180°C hingga 200°C. In a wok, heat up a large amount of peanut oil or any mild vegetable oil (canola, soybean and the like, NOT olive oil) until hot but not smoking. It has reached the correct temperature when you drop a small curry leaf in and it sizzles and bubbles.
5. Berhati-hati bila memasukkan ayam ke dalam kuali, dan jangan isi kuali dengan terlampau banyak ayam. Ayam boleh dimasak berkumpulan jika kuali anda tidak cukup besar.
6. Terbalikkan ayam setiap 4 hingga 5 minit untuk memastikan ayam dimasak dengan sama rata. Warnya kulit ayam yang sudah masak adalah perang keemasan gelap, dan suhu dalaman harus di antara 66°C hingga 73°C. Ia akan mengambil kira-kira 15 hingga 20 minit untuk ayam masak dengan betul, bergantung kepada saiz dan potongan ayam anda.
7. Rehatkan ayam goreng berempah yang dimasak di atas beberapa tuala kertas untuk mengeluarkan minyak lebihan sebelum dihidangkan.

Tips Tambahan dari Chef

1. Nak tambah lagi perisa ayam goreng berempah anda? Cuba gaulkan dan masak sekali dengan ketumbar, jintan manis, buah keras, dan asam jawa.
2. Pastikan kuali yang anda guna sesuai untuk menggoreng. Kami terangkan di artikel ini tentang tip-tip untuk memilih dan membeli kuali berkualiti yang paling sesuai dengan kehendak anda.
3. Anda juga boleh gunakan beg ziplock untuk perapan ayam anda. Ia mengambil kurang ruang di dalam peti sejuk berbanding mangkuk besar.
4. Tidak mempunyai termometer memasak? Anda juga boleh membuang sedikit perapan ke dalam minyak untuk pastikan jika minyak sudah sedia untuk menggoreng. Berikut adalah cara untuk memastikan minyak telah sedia:
   • Minyak mula menggelegak sekitar perapan bermakna ia sesuai untuk menggoreng
   • Tiada apa yang berlaku bermakna minyak tidak cukup panas
   • Minyak mula berasap bermakna minyak adalah terlalu panas dan akan membakar ayam anda pula.
5. Tutup tangan anda dengan lengan panjang atau kain untuk melindungi dari percikkan minyak panas. Atau gunakan spatula atau penyepit yang panjang.
6. Untuk pastikan ayam anda masak sepenuhnya tanpa termometer memasak, pilih bahagian paling tebal ayam dan potong. Daging yang masak akan berwarna putih dan pejal, dengan jus ayam yang tidak berwarna. Jangan hidangkan ayam yang kurang masak!
7. Nak banyak serat..goreng tepung berlebihan it.
8. Tutup kejap ayam goreng dalam kuali utk cepat masak. (kejap ja)
   

For Air Fryer and Baked Oven.

Ayam perap seperti biasa semalamam dengan campuran di atas.

Baked Oven boleh campur dgn Tepung gandum and tepung jagung gaul dgn campuran atas selepas ayam di perap. Buat KFC rangup. Suhu 450 F, put butter on the pan. After butter melted, then susun chicken . Baked for 30 mins. Half way, terbalik other side.

Air Fryer, letak butter in the fryer with 400 F. Dah melted then letak chicken yg dah perap. Fry for 20-25 mins. Half Way using.

https://www.mamadingskitchen.com/recipes-blog/ayam-bakar-berempah-spiced-baked-chicken

Ingredients

1 whole chicken, chopped into big pieces/4 chicken thighs

To be blended/pounded~

6 cloves garlic. peeled and chopped

10 shallots, peeled and chopped

10 stalks lemongrass, sliced (white part only)

4 fresh red chillies, sliced

4 cm piece of fresh ginger

2 tbsp coriander seeds/ biji ketumbar

1 tbsp star anise/bunga lawang

1 tbsp cloves/bunga chengkih

2 cm piece of fresh turmeric/2 tbsp turmeric powder

1 tbsp curry chicken powder (optional)

2 tbsp chilli powder (optional)

1 cup water

Dry ingredients ~

2 chicken stock cubes

2 tsp salt or to taste

2 turmeric leaves, stem removed and sliced finely

8 stalks curry leaves, stem removed

8 tbsp cornstarch

Method

01 Place all the ingredients for blending into the blender. Blend until you get a fine paste.

In a large bowl, place the chicken pieces/chicken thighs. Pour the blended spice paste onto the chicken. Mix to coat the chicken well. Prick the chicken pieces all over with a fork so that they will be well marinated.

02 In a separate bowl, mix all the dry ingredients together. Pour the mixed dry ingredients into the other bowl with the chicken.

Mix well and set aside to marinate for 30 mins or longer.

03 Preheat your oven to 230 C.

Place the marinated chicken on a wire rack placed over your baking tray. Bake at 230 C for 20 mins.

04 Flip the pieces over and bake for another 20 mins or until the chicken is cooked.

To test for doneness, prick the thickest part of the chicken with a skewer or a knife. If the juices run clear(not bloody), remove from the oven and serve.

For 40 lb (18 kg) quarter-leg chicken—roughly 80–100 pieces depending on size—here’s a good Ayam Goreng Berempah quantity for a catering/event batch.

🌿 Ayam Goreng Berempah – 40 lb Chicken

Chicken

40 lb quarter-leg chicken

6–7 tbsp salt

3 tbsp turmeric powder

Blended rempah

2.5 lb red shallots 3 lbs - 1.3 kg

1.5 lb garlic / 680 - 400 g

1.5 lb fresh ginger - 300 g

1.5 lb galangal

1.5 lb lemongrass, white tender part - 680 g - 1.2 kg replace galangal 

½–¾ cup ground coriander

¼ cup ground cumin

¼ cup ground fennel

½ cup turmeric powder

¾–1 cup chili powder (optional, for a little color/spice)

½–¾ cup salt, adjust to taste

½ cup sugar

For the crispy rempah crumbs

1.5–2 lb rice flour

1–1.5 lb cornstarch

1–1.5 lb extra blended lemongrass/shallot mixture

½ cup curry powder (optional)

2–3 cups water, added gradually to make a loose batter-like mixture

For frying

About 3–4 gallons cooking oil, depending on your fryer/pot.

🍗 Method

Blend shallots, garlic, ginger, galangal and lemongrass until fairly fine.

Mix the blended ingredients with coriander, cumin, fennel, turmeric, chili powder, salt and sugar.

Coat all 40 lb chicken very well with the rempah. Marinate at least 6 hours, preferably overnight.

Before frying, mix some of the rempah marinade with rice flour and cornstarch plus a little water. You want a thick, slightly lumpy mixture—this is what creates the crispy berempah bits.

Fry chicken in batches at around 325–350°F, making sure the thickest part reaches 165°F.

Fry the loose rempah mixture separately in small portions until golden and crispy. Drain well.

Sprinkle the crispy rempah generously over the fried chicken.

For catering: I would keep the chicken pieces and crispy rempah separate until closer to serving. This helps the chicken stay crispy instead of becoming soggy.

If you're making this for ASEAN Day, I can also �⁠scale this into an exact commercial recipe for 40 lb chicken, �⁠including how many pounds of shallots, lemongrass, ginger and galangal to buy and �⁠the marinating/frying schedule for the day before and event morning.

Assam Pedas

 

Bahan-bahan yang perlu disediakan ialah:)

1. Ikan perlu dicuci & rendam dengan air asam jawa dulu. minyak masak-2 senduk sederhana besar untuk 1 periuk sederhana.(bergantung juga pada kuantiti ikan yang hendak dimasak)

2. bawang kecil atau bawang besar- kuantiti bergantung kepada berapa banyak yang korang nak masak.selalunya untuk 4 orang makan dalam 4 hingga 5 biji. orang tua2 cakap kalau nak sedap lagi lebihkan sikit bawang merah tu. bawang perlulah dikisar atau ditumbuk sampai lumat.

 3. bawang putih- kuantiti kurang daripada bawang merah dalam 3 atau 4 ulas. bawang perlulah dikisar atau ditumbuk.

4. halia/lengkuas. Kunyit. Sikit cili api kalau nak-kuantiti dalam separuh daripada ibu jari. Perlu dikisar atau ditumbuk.

5.lada kering- hendaklah dipotong dan direbus sehingga masak. kemudian barulah blender sampai halus.masa nak blender tu letak la sedikit garam dan minyak supaya lada tersebut tahan lama.

6.garam- digunakan untuk menambah kesedapan asam pedas.bubuh secukup rasa. 

7. halba-kuantiti secubit sebagai perasa dalam masakan.

8. serbuk kunyit- kalau ikan korang dah perap dengan serbuk kunyit untuk hilangkan bau hanyir x perlu letak lagi serbuk kunyit dalam masakan korang. 

9. asam jawa atau asam keping- kalau korang suka guna asam jawa boleh jugak. kuantiti dalam 2 cubit pun dah cukup.

10. bahan utama-ikan, ayam atau daging bergantung pada kuantiti yang anda mahu. jika anda nak masak ikan asam pedas seperti ikan pari atau ikan mayung, ikan tersebut hendaklah diperap dengan kunyit supaya dapat menghilangkan bau hanyir. Atau arwah mak cakap basuh dengan asam jawa.

11. daun kesum/Seai / daun limau purut- digunakan sebagai perasa dan menambahkan bau pada asam pedas. kalau x ada daun kesum asam pedas kurang kick. Janganlah letak bunga kantan...tak ori rasanya

Cara-cara memasak:)

1. panaskan minyak dalam periuk atau kuali.

 

2. masukkan lada kering yang telah dikisar. kuantiti dalam 2 senduk. kalau nak pekat tambahkan lagi lada.biarkan sehingga garing dengan nyalaan api kecil sahaja. Letak serai 2 batang kasi bau wangi.

3.masukkan bawang merah, bawang putih dan halia,lengkuas, yang telah dikisar/tumbuk. Biarkan sehingga naik bau.Daun limau purut

4.masukkan ikan yang telah diperap, ayam atau daging. biarkan sehingga mendidih.

5.bubuh halba,sedikit garam dan serbuk kunyit.  ( Optional ) mmg tak letak

6. kemudian masukkan asam jawa atau asam keping. Lebih asam..letak lebih.

7. tambahkan sedikit air bersesuaian dengan kepekatan yang korang nak.

8. last sekali masukkan daun kesum untuk penambah bau. biarkan selama 5 minit.

Note :

Ikan dalam gambar beli di SW market, San Gabriel. Nampak macam Ikan Pari TAPI DIPANGGIL Skatewing. Isi nampak merah and fresh ( macam dm gambar).Ikan pari Malaysia lagi sedap dari ini. Tapi apa2 pun, janji dapat rasa Ikan Pari..bukan senang dapat ni.

 

Rendang Ayam Man

  

https://dailymakan.com/rendang-ayam-hari-raya-special/9919/

Resepi Rendang Ayam ( 1 ekor potong 18/24 )

Bahan-bahan kisar halus :

8 biji bawang merah 

6 ulas bawang putih 

3 batang serai

3 inci halia / besar ibu jari

3 inci lengkuas / besar ibu jari

3 ketul kunyit hidup / besar ibu jari

Cili merah - 2

Cili Api/ padi - 5 ikut kepedasan

4 biji buah keras

Ketumbar, Jintan Manis, Jintan Putih. 1 sudu besar setiap satu. Sangai dulu sblm blend/tumbuk

Lada Hitam - 1 sudu besar

Rempah Kari - 2 sudu besar

Bahan-bahan lain :

1 mangkuk kecil cili kisar  - Asing / Cili Kering - Ikut kepedasan blh blend sekali diatas

4 helai daun limau purut

1 ekor ayam, potong kecil

1 1/2 biji perahan pati santan – 300 ml kotak Kara Santan

2- 3 sudu besar kerisik

2-3 keping asam gelugur

Garam dan gula secukup rasa

Hirisan halus daun kunyit

Susu Cair - 1 tin? 

Cara penyediaan :

Kisar bahan-bahan untuk kisar halus, dan ketepikan.

Panaskan minyak dalam kuali dan tumis bahan kisar halus sehingga pecah minyak,dan naik bau.

Masukkan cili kisar , kari, dan daun limau purut yang dicarikkan.

Masak lagi sehingga warna berubah menjadi sedikit gelap dan pecah minyak.

Masukkan pula ayam, dan masak sehingga ayam kecut.

Masukkan pati santan, asam gelugur, dan kerisik.  Gula / gula melaka, garam, serbuk perasa/ kiub ayam. Masak sehingga kuah pekat.

Lasr masuk Susu Cair. Masak hingga kering. Tabur dengan hirisan daun kunyit.

Chocolate Chip

  Tried : 

https://www.modernhoney.com/the-best-chocolate-chip-cookies/

Next try :

https://www.jessicagavin.com/the-best-chewy-chocolate-chip-cookies/

https://www.jessicagavin.com/browned-butter-chocolate-chip-pecan-cookies/

Ingredients

• 1 ¾ cups (248 g) all-purpose flour
• ½ teaspoon baking soda
• 14 tablespoons (210 g) unsalted butter, divided. ( 1 cup is 16 TBSP or 226 g)
  
• ½ cup (100 g) granulated sugar
• ¾ cup (149 g) dark brown sugar, packed
• 1 teaspoon (6 g) kosher salt
• 2 teaspoons (10 ml) pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 ½ cups (336 g) semi-sweet chocolate chips
•  

• Instructions

  • Line 2 large baking sheets with parchment paper, set aside.
  • Whisk flour and baking soda together in a medium bowl, set aside.
  • Heat 10 tablespoons of butter in a medium skillet over medium heat until melted, about 2 minutes. Don't let the butter get too hot, just melted. Remove skillet from heat.
  • Stir the remaining 4 tablespoons of butter into warm butter until completely melted. Transfer to a mixing bowl.
  • Add granulated sugar, brown sugar, salt, and vanilla to the bowl of butter and whisk until fully incorporated.
  • Add egg and yolk, whisk in a stand mixer on medium-high speed until smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes.
  • Whisk for 30 seconds and let stand another 3 minutes. 
  • Repeat process of whisking and resting 2 more times until mixture is thick, smooth and shiny (4 times total).
  • Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.
  • Stir in chocolate chips, giving the dough a final stir to ensure no flour pockets remain.
  • Transfer mixing bowl to refrigerator and allow to cool for 15 to 30 minutes, or until dough is chilled and is easy to roll in your hands. The dough should not feel overly sticky.
  • Divide into 16 portions, each about 3 tablespoons and roll into a ball. If the dough starts to warm and get sticky as you roll, place on a sheet tray and refrigerate for 15 minutes.
  • Tear the dough balls in half by pulling gently from both sides. Press the two halves together again with the lumpy torn sides facing upward to expose the chips and give a more rustic appearance. You can add more chips on top so they pop out on the surface.
  • Allow portioned dough to chill covered and refrigerate for an hour or longer on a sheet tray.
  • Arrange dough balls 2-inches apart on lined baking sheets, 8 portions per sheet. Smaller baking sheets can be used but will require baking in 3 batches.
  • Adjust oven rack to middle position and heat to 375°F (191ºC).
  • Bake cookies 1 tray at a time until golden brown and edges have begun to set, but centers are still soft, 10 to 12 minutes. Rotate baking sheet halfway through. The cookies will look slightly underdone in the center but will deepen in color and deflate slightly once cooled.
  • Let cookies cool for 3 minutes on the baking sheet, then transfer them to wire racks.
   

 

Mee Bandung

  

https://youtu.be/jerIgc7me10

MEE BANDUNG MUAR
Ingredients:
1 kg yellow noodles
10 pieces dried chili (remove seeds, boil and sieved)
1 clove garlic (crushed)
5 pcs red onions
½ cup dried shrimps, boiled with a cup of water (alternatively use sotong rendam, boiled, in the style of Mee Bandung Tanjung Agas, Muar)
½ cawan fresh prawns
1 cup of beef - boiled (thinly sliced 3mm)
Chinese Cabbage (Sawi) - cut 1 inch length
Cabbage - sliced ½ inch
¾ - 1 cup sugar
3 - 4 cups beef stock
1 tablespoon)oyster sauce
Tauhu goreng
Eggs
Salt
Vegetable oil
Other ingredients such as shredded chicken, fishballs, squid etc, can be added according to individual preferences.
Daun sadri & daun bawang, (optional, sliced)
Technique:
Blend dreid chilli, dried shrimp and its stock, sugar, garlic & red onion.Marie cookies
Heat up vegetable oil in wok (kuali).
Fry all grounded ingredient till light brown.
Add in oyster sauce.
Add in shrimp and boild sliced beef.
Add in sawi sawi dan cups of beef stock and salt. Simmer until slightly thick.
Serving suggestion:
Serve by portion, boil an egg in gravy for each serving. An authentically cooked Mee Bandung Muar will have the egg yolk about half cooked.
Take a portion of gravy for one person meal. Heat it and add in an egg till half boiled. Add in vegetables till soften and lastly add in yellow noodles.
Serve in a flat bowl with half boiled egg on top, sprinkle with daun sup & daun bawang.

Tips:
Authentically prepared Mee Bandung Muar do not include sour ingredients such as tomato puree/tomato sauce/cili sauce/and tamarind paste (asam jawa). This is done by some stalls in KL and this actually spoil its authentic taste.
tambah biskut marie lagi sedap waktu blend.

Dinner Rolls Bread

  

https://www.youtube.com/watch?v=UDsYheHNE1o&list=LL&index=4

 

Ingredients 310g Bread flour 30g Sugar 3g Salt 4g/0.32 tsp Dry yeast 

1 Egg 170g Milk 20g Unsalted butter 50g Cream cheese

Let mixer run until smooth Add:1.5 Tbsp Butter Let mixer run until smooth Place in oiled bowl and cover and allow to rise for 1 hour at room temperature Remove dough and divide into 8 equal portions Knead down into balls and place in covered pan and let rise for 15 minutes Knead down into balls again and place in baking dish, cover and  let rise for 30-40 minutes more Dust with flour Bake at 300 degrees for 20 minutes Remove from oven and allow to cool on rack.

 

Tamales Chicken Green Chiles

  

Dec 22,2023 follow recipes use vegetable oil

https://youtu.be/t5bMtwNNCVU?si=De7z_bs1ixr6_UR8

7 cups of Maseca for tamales 

6 1/2 cups of chicken brought 

2 1/2 cups of vegetable oil 

1/2 union 

2 tbs of baking powder 

1 tbs of salt

Corn husk in the boiling water for 30 mins. Hempap heavy stuff on top. Chicken boil cook for 45 mins. Then shredded, mix cumin ,salt ,pepper ,chicken seasoning and mix with salsa verde. Taste the mix.

Ingredients

https://vt.tiktok.com/ZSPgPFro9/

• 60 dried corn husks (about 8 ounces)

• 8 cups masa harina for tamales ("para hacer tamales")

• 1 tablespoon baking powder

• 2 teaspoons salt

• 7 to 8 cups chicken or vegetable broth

• 1 cup unsalted butter, room temperature

• 1/3 cup nonhydrogenated shortening

Instructions

Soak corn husks in a large pot of very hot tap water for 15 minutes. Drain husks and peel them apart, discarding any corn silk you find. Rinse the husks well and return to the pot, cover with hot water and soak for 30 minutes.

Meanwhile, in a large bowl, whisk together the masa harina, baking powder and salt. Stir in the broth and mix with a wooden spoon or your hands until all of the dry flour is absorbed and holds together when squeezed.

Using the whip attachment of a large (6-quart) stand mixer, beat the butter and shortening for 2 minutes on medium speed. Switch to the paddle attachment. With the mixer on medium speed, slowly add golf ball-size pieces of the masa mixture, stopping from time to time to scrape down the sides of the bowl. Beat until light and fluffy, about 10 minutes (the consistency of the dough should be somewhere between spackle and Play-Doh). You may need to add additional broth or warm water to the mixture to get this consistency. Transfer the dough to a large bowl and cover with plastic wrap until ready to use. (The tamale dough can be made up to 1 day in advance and kept in refrigerator until ready to use.)

Drain the husks and pat dry and fill with masa and choice of filling.

• • NOTES

    *Before adding the salt, make sure your chicken broth is not too salty, if you are unsure about it, then first add the broth, mix the dough and then taste to see if it needs salt. Try to use a homemade chicken broth if possible to enhance the flavors of the dough. Some cooks in Mexico use powdered chicken bullion to add more flavor to the dough. If you want to use that option do not add salt.

    **In this recipe, I’m using picadillo, but you can use shredded chicken with green salsa, or pork in red salsa, poblano peppers with cheese. Even refried beans taste delicious in tamales

• 
  

  

  
  

  

  
  

  
  

   

  Directions

• 1.
  Combine all the dried chiles in a large Dutch oven for 250 F for 12 mins ( dont burn it ) or cast iron skillet and cook/fries over medium-high heat, flipping chiles frequently, until slightly darkened and aromatic, about 3 minutes. The oild left over can fries Onion, Garlic. Put aside then Tomatoes if want.
  
• 2.
  Transfer chiles to a medium saucepan and cover with 4 cups water. Bring to a boil over high heat, then reduce heat to low and simmer until chiles are very soft, about 20 minutes. Tomatoes can boil it together ( I didnt fries the tomatoes ) Strain chiles through a fine-mesh strainer set over a medium bowl. Transfer chilies and 1 cup of steeping liquid to the jar of a blender.
• 3.
  Add garlic , Onion, black pepper, bay leaves and cumin. Then tomatoes . Puree until smooth. Using a rubber spatula, push sauce through a fine-mesh strainer set over a medium bowl. Discard solids in strainer.
• 4.
  Heat oil from earlier ( or want to add a bit ) in a large Dutch oven over medium-high heat until shimmering. Add red chili mix sauce and cook, stirring constantly, until thickened to the consistency of tomato paste ( or can put Salt cracker to make it thicken ), about 5 minutes. Stir in chicken stock and bring to a boil. Put chicken shredded in sauce, reduce heat to medium, cover, and cook until thickest part
• 5.
  Set aside.
• 
  
• 6.
  Working one at a time, place a corn husk on work surface. Place 2-3 tablespoons of tamale dough on larger end of husk and spread into a rectangle approximately 1/4 inch thick, leaving a 1-inch border around edges of husk. Place a heaping tablespoon of filling in a line down center of dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip pulled from another husk around tamale. Repeat with remaining husks, dough, and filling.
• 7.
•  
  Fill a large pot with 1 inch of water and bring to a boil. Rest tamales upright in a steamer insert or on rack above the water level. Cover and steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Remove tamales from steamer and let rest until dough firms up, about 15 minutes. Serve immediately or store in refrigerator for up to a week or freeze for up to four months. Defrost and reheat tamales in steamer until warmed through or in microwave on high for 2 minutes.
  

  
  

  

  
  

  
   

  FILLING Chilli Cheese :

  • ▢ 3 Poblano Peppers
  • ▢ 1 Queso fresco or Queso Ranchero
  • ▢ 1 ¼ cup of Salsa**
  • ▢ 16 Corn Husks plus extra to tie the tamales and for the steaming pot.

  OPTIONAL:

  • ▢ Extra salsa and Mexican Cream to drizzle your tamales.

  Instructions

  • Roast the Poblano peppers, either in your broiler or on a stovetop flame. Place inside a plastic bag for 3 minutes to steam.
  • Gently remove skins and seeds from the Poblanos, with your hands then cut them into strips.
  • Place corn husks in a large stock pot filled with hot water to soften. Once softened, drain them and set aside.
  • In a large bowl, beat the lard until it’s full, about 6 minutes. After beating the lard, add the cornflour for tamales along with the baking powder. Mix well using a spatula.
  • Pour the warm chicken broth and mix well until you form a soft dough. Keep mixing for about 5-6 minutes. The dough has to be soft and fluffy. Season with salt.
  • Chop the Queso Fresco (cheese) into 1-inch pieces and place in a bowl.
  • Gather the dough, salsa, cheese, peppers strips, and corn husks to assemble the tamales. Place a steamer in a large stock pot or line with aluminum foil at the bottom. Cover the rack with corn husks. Fill with hot water just below the steamer rack. Place a small coin at the bottom of the pot, that way if the pot needs more water, the coin will rattle and make noise. When adding more water to the pot, make sure to add it as close to the wall of the pot as possible.
  • To form the tamales, using a large spoon, spread about 3 tablespoons of corn dough. Then add 1 tablespoon of salsa. Top with some pieces of Queso Fresco and Poblano Peppers strips.
  • Fold the right side of the corn husk to the center of the Tamal and do the same with the left side. Fold over the narrow end of the husk towards the center and tie the tamal using a thin strip of corn husk. Repeat this process to from all the tamales.
  • Place the tamales inside the already-prepared steamer and cook for 60 to 65 minutes. Check steamer occasionally and add hot water as needed.
  • To check if the tamales are ready, remove one using kitchen tongs and place on a plate. Let it rest for 5 minutes. If the husk doesn’t stick to the tamal when removed, then your tamales are ready.
  • Serve with red or green salsa.

  Notes

  * I’ve made these tamales using vegetable oil instead of lard, and they still come out really great. Just make sure your broth is full of flavor since the lard gives lots of flavor to the dough and without it, it’ll taste plain. ** You can also use Salsa Verde. Make extra salsa for serving along with the tamales when ready.