Recipe: Roast Chicken with Indonesian Sweet Tamarind marinade + Healthy Quinoa Salad + WORLDFOODS Giveaway

Thankfully, my kids are pretty adventurous when it comes to food, and whenever I cook them something "new", they will be very excited to try it out. It was chicken drumsticks day again, and this time I am marinating the chicken in a delicious concoction which includes the WORLDFOODS Indonesian sweet tamarind marinade sauce. 

Roasted chicken with Indonesian sweet tamarind sauce

As I read the word "tamarind", my mouth was already watering as I can imagine how appetizing this would taste. Tamarind has a wonderful sweet and sour taste. For the marinade, I also added in some light soy sauce, garlic, grated ginger, coarse black pepper and black treacle (or molasses). The latter gives a nice smoky quality to the roasted chicken.  Simply marinate the chicken for at least 30 minutes, and it's ready for the oven.

The roasted chicken was absolutely fantastic - so flavorful, sticky and juicy. Definitely finger licking good! I served the chicken with a simple quinoa salad, which is both healthy and easy to put together.

I had some leftover sauce, so a couple of days later, I used it in my stir fry chicken dish. Really simple and scrumptious too! This sauce is definitely versatile, and full of flavour - 1 bottle of sauce for 2 meals for a family of 4 is definitely good value for money.

Stir fried chicken with WORLDFOODS Indonesian tamarind sauce

GIVEAWAY!
Once again, thanks to WORLDFOODS, I have 2 bottles of this Indonesian sweet tamarind marinade sauce to giveaway. All you need to do is leave a comment below stating "I want to enter this giveaway" with your name and e-mail address. This giveaway is open to Malaysia only. 2 winners will be drawn (1 bottle each) at random on 9 April 2014 and notified via email. Those who have entered previously can enter again :)

And the winners of the giveaway are: Esther (No.7) and Loh Sook Peng (No.11). Thanks to all who entered! Please reply to the email that I have sent to you.

Note: WORLDFOODS products are food allergens free, trans-fat free and gluten free with no artificial preservatives, coloring or flavouring, as well as being suitable for vegetarians, vegans, coeliacs and Muslims. In KL, WORLDFOODS products are available at Village Grocer (Bangsar Village 1, Sunway Giza, Mt Kiara), Jaya Grocers (Intermark, Empire Shopping, Plaza Jelutong) and Hock Choon @ Ampang.



Roast chicken with Indonesian sweet tamarind sauce
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 25-30 minutes
Serves 4-5


Ingredients
6 chicken maryland, separated into drumsticks and thighs, washed and patted dry

For the marinade
1/2 cup WORLDFOODS Indonesian sweet tamarind marinade sauce
1/4 cup light soy sauce
4 cloves garlic, minced
2 tsp grated ginger
1/4 tsp coarse black pepper
2 tbsp black treacle (or molasses)


1. Mix marinade ingredients in a large bowl. Make a few shallow scores on the chicken skin. Place chicken pieces into the marinade, and turn them around so that they are well coated. Leave to marinate for 30 minutes.

2. Preheat oven to 190°C (roast mode). Arrange marinated chicken onto a tray lined with foil, then brush with some of the marinade. Set aside some of the marinade for later. Place tray in oven and cook for 15 minutes, then remove and brush remaining marinade and cook for a further 10-15 minutes, until chicken is cooked and the skin is sticky and crispy.

3. Serve with quinoa salad.

Healthy quinoa salad
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4

Ingredients
100g organic quinoa
1 Japanese cucumber
1/3 carrot
6 cherry tomatoes
A handful fresh parsley
1 tbsp fresh mint
3 tbsp extra virgin olive oil
1 1/2 tbsp white balsamic vinegar
Salt

1. Place quinoa in a fine-mesh strainer and rinse under tap water for 2-3 minutes. Add rinsed quinoa and 200g water to a saucepan and bring to the boil then lower to medium heat. Simmer for 15 minutes, or until the quinoa becomes translucent and the white germ forms a visible spiral on the exterior of the quinoa grain.

2.. Drain well using a fine-mesh strainer, then return the quinoa to pot and cover, letting it fluff up for 10-15 minutes. Mix together the quinoa with all the other ingredients and dress with olive oil and white balsamic vinegar. Season, to taste, with salt and freshly ground black pepper.

Stir fried chicken with Indonesian sweet tamarind sauce
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 3-4


Ingredients
1 large piece chicken breast (approx. 500g), cut into small chunks
2 tbsp cooking oil
3 cloves garlic, finely chopped
1 large onion, cut into 1/8ths
2 spring onion, cut into 1 inch lengths
1/3 cup WORLDFOODS Indonesian sweet tamarind sauce
1/8 tsp coarse black pepper
1/2 tsp chicken stock granules


1. In a wok, heat oil over medium high heat. Add the garlic and onion, and cook for about 2 minutes, until the garlic is lightly golden. Add the chicken, and stir fry for about 4-5 minutes, or until cooked through.

2. Add the WORLDFOODS Indonesian sweet tamarind sauce, and stir to coat well. Season with black pepper and chicken stock granules. Add the spring onion and cook for a further 30 seconds. Serve immediately with rice.



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*This recipe was featured on Asian Food Channel's FB page on 6 April 2014.

Recipe: Kimchi Jjigae (김치찌개 Korean Kimchi Stew)

Say goodbye to hot sunny days and hello to cool, rainy days.

Now that the weather is cooler, we enjoy having hot soup or stew for dinner. We have loads of matured kimchi left in the fridge, so we made some kimchi jjigae aka Korean kimchi spicy stew for dinner.

When making kimchi jjigae, you can use a variety of different meats and seafood such as pork, chicken, canned tuna or prawns - our choice this time is prawn and chicken. Make sure to use matured kimchi as it gives the stew a stronger, more intense flavour. You can control the level of spiciness by how much gochujang (hot pepper paste) or gochugaru (chilli powder) you put in. We love to have lots of tofu in our jjigae.

Not only is it easy to make, it is so very comforting and delicious. Kimchi jjigae is wonderfully appetizing with a sourish tinge from the matured kimchi. It is a fantastic one-pot meal which you can enjoy in less than 30 minutes.

All we need is a bowl of rice and a big (or maybe two) bowl(s) of kimchi jjigae and we're happy campers :)

Kimchi jjigae 김치찌개 (Kimchi spicy stew)
Recipe by Baby Sumo, adapted from here
Preparation time: 10 minutes
Cooking time: 15 - 20 minutes
Serves 2-3 as main meal


Ingredients
2 tbsp vegetable oil
150g lean pork or chicken breast, sliced thinly

8 king prawns, peeled and deveined, with tails intact
1 onion, halved and sliced thinly
150g matured kimchi
1 clove garlic, crushed
100ml kimchi juice
500ml water
1 tbsp cooking wine (I used Shaoxing wine)
1 tbsp miso or doenjang
2 tbsp light soy sauce
1 1/2 tbsp gochujang (hot pepper paste)
1 piece beancurd, cubed
2 stalks spring onion, sliced
1 red chilli, sliced
1/2 tsp gochugaru (or chilli powder)


1. Marinate the pork/chicken with the Shaoxing wine.

2. Heat the oil in a small, deep pot and fry the pork/chicken, kimchi and garlic for 3-5 minutes. When the meat has browned, add the kimchi juice, onion, water, gochujang, miso/doenjang, and soy sauce, stirring everything together to combine.

3. Bring to boil and taste for spiciness. If you prefer your soup spicy, then add some gochugaru.

4. Allow the soup to simmer for 10-15 minutes, then add the tofu and cook for another 2 minutes. Add the prawns, and cook for a further 30 seconds, or until cooked.

5. Serve immediately with rice. Garnish with the spring onions and red chillies.

Note: If you do not have gochugaru, you can replace with chilli powder. See here on how to make your own kimchi.

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