This is a great way to fry chicken. The longer you marinade, the better the taste. And its great with white rice, beriyani rice or tomato rice. Even nasi lemak.

The best part of the chicken is the crispy stuff that made up the marinade…mmm so crunchy!

INGREDIENTS

1 chicken, skin off

1/2 medium sized onion

3 cloves garlic

2” ginger

4 lemon grass

2 tbsp curry powder

2 tbsp thick soya sauce

2 tbsp honey (optional)

Salt to taste

Oil for frying

DIRECTIONS

Cut the chicken into small pieces (like you would make a curry), wash well and drain.

Cut the onion, garlic, ginger, and lemon grass into cubes and blend everything. Do not use any water. Add the curry powder, soya sauce and honey (if using) and mix well. Add salt to taste.

Mix well with the chicken pieces, place in a bowl and leave in refrigerator to marinade overnight.

To fry, heat oil (not as much as for deep frying) and pour everything into the pan and let it fry on medium heat till chicken is cooked and the marinade crispy.

Hubby’s fish fritters recipe was just right. It was easy to make and I was excited about trying out our new food processor..

These fritters are also great as an appetiser or can be served as tapas preceeding a meal..

INGREDIENTS

1 pack of white fish fillet (484 gms)

2 cloves garlic, minced

A handful of fresh parsley, chopped

Salt to taste

Canola oil for frying

DIRECTIONS

Cut the fillet into chunks, place in food processor and mince it. Add garlic and parsley and process further till everything is mixed well.

Dip hands into a bowl of water and pick up a ball of mixture with wet hands and form into patties.

Heat oil in a shallow pan or wok and fry until golden brown.

When cooked, drain on a kitchen towel and serve warm with a salad.