My colleague asked me to try this recipe that he got from his late uncle. Apparently, the original Inche Kabin is not a Peranakan Cuisine but more towards Hainanese cuisine.
Not sure how true that is but ask any elderly hainanese chef and they said that is true.
Anyway, I tried cooking this with slight modification and lost the recipe for the sauce.
Ingredient needed
Boneless Chicken meat ( I opted for boneless thigh meat )
Curry Powder ( Meat )
Tumeric Powder
Chilli Powder
Ginger Juice
Shallot - pound for juice
Soy Sauce
Ginger
Mixed all ingredient and let marinate for minimum of 2 hours. Baked at 180 C for 15 minutes.
I dont have the actual measurement. So, please use your own judgement. Baking time is approximately depending on how thick your meat is. I roughly cuts the meat to about 50 gm in weigh.
To serve, since I dont have the sauce, use a skewer with some onion quaters, capsicum, cucumber, button mushroom ( can ) and some cherry tomato for extra flavour and crunchiness.
Cheers !
looks nice wor! kasih saya satu?
ReplyDeletethis one looks nice :)
ReplyDeletenice nice, looks like kebabs?
ReplyDeletehee hee, u invent new dish? Inche kabin kebabs?
ReplyDeletei also wan... :)
ReplyDeletehehehhe..i didnt invent...someone's recipe. Taste nice though
ReplyDeleteInche Kabin chicken?? wow! could have fooled me! Interesting way of cooking and serving it. Great for parties!
ReplyDeleteaudrey, it was served in my friends party and they all like it so much, i asked for his recipe. still waiting for the dip recipe.
ReplyDeleteand all these while i thot inche kabin is deep fried one!
ReplyDeleteThat sounds great!!
ReplyDeletehey, found my way here from a couple of links while blog hopping...great work! Love the photographs...reminds me of home :)
ReplyDeletekeep it up!
Adding you to my Blogroll if you dont mind
cheers~