Malaysianchickenpizza Recipes

MALAYSIAN CHICKEN CURRY

Steps:

• Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
• Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
• Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
• Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.

MALAYSIAN CHICKEN PIZZA

Steps:

• Preheat oven to 500°.
• Combine first 8 ingredients in a bowl; stir well with a whisk.
• Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.
• Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.).
• Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.
• Pizza Dough:.
• Dissolve sugar and yeast in water in a large bowl, and let stand 5 minutes. Stir in 2 3/4 cups flour, salt, and olive oil to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
• Place dough in a bowl coated with cooking spray, turning to coat. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.).
• Punch dough down; divide in half. Roll each half into a 12-inch circle on a lightly floured surface. Place dough on 2 (12-inch) pizza pans or baking sheets each coated with cooking spray and sprinkled with 1/2 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes.
• Note: To save half of dough for later, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature, and shape as desired.

BAJA CHICKEN PIZZA

Steps:

• PREHEAT oven to 400 degrees F. Spray large skillet with cooking spray. Add chicken; cook on medium heat until chicken is cooked through, stirring occasionally. Stir in salsa. Reduce heat to medium-low; simmer 5 min.
• SPOON chicken mixture evenly over crust; sprinkle with peppers and cilantro. Top with cheese.
• BAKE 10 to 15 min. or until cheese is melted.
• TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp.

MALAYSIAN CHICKEN PIZZA

Steps:

• In a small bowl, combine the first 8 ingredients. Stir well with a whisk and set aside. In a medium nonstick skillet coated with cooking spray, cook chicken over medium heat until browned, about 2 minutes. Remove chicken from the pan.
• Pour the rice vinegar mixture into the pan and bring to a boil over medium-high heat. Cook the mixture until it thickens to a syrup, about 6 minutes. Return the chicken to the pan and cook until chicken is fully cooked through, about 1 minute.
• Position an oven rack at the bottom of the oven and preheat to 500 degrees F.
• Sprinkle the cheeses over the pizza crust, leaving a 1-inch border, and top with the chicken. Bake for 12 minutes on the bottom rack of the oven. Remove from the oven and sprinkle with green onions. Place pizza on a cutting board and let stand for 5 minutes before serving.
• In a small pot, warm the water to 100 to 110 degrees F. In a large bowl, dissolve sugar and yeast in warm water and let stand for 5 minutes.
• Lightly spoon flour into dry measuring cups and level with a knife. Add flour, cornmeal, oil and salt to yeast mixture; stir until soft dough forms. Turn dough out onto a floured surface and knead until even, about 5 minutes. Add bread flour as needed to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray and turn to coat.
• Cover and let rise in warm place (about 85 degrees F) free from drafts until doubled in size, about 45 minutes. Gently press 2 fingers into dough; if indentation remains, dough has risen enough. Punch dough down into the shape of a ball.
• Lightly re-spray bowl; place dough in bowl, turning to coat again. Cover; let the dough rise again in a warm place (about 85 degrees F) free from drafts for another 30 minutes.
• Place the dough on a lightly floured surface and roll out to a 12-inch crust. Top the dough according to pizza instructions.

MALAYSIAN CHICKEN WINGS

Steps:

• In a small sauté ; pan over low heat, toast the cumin, fennel seed, coriander seed and chilies, then grind them in a spice (or coffee) grinder.
• In a large bowl, combine the kecap manis, fish sauce, soy sauce, sugar and food coloring, if using. Add the ground spices, ginger and garlic. Stir until the sugar has dissolved. Put the chicken wings in a container large enough to hold the wings and sauce. Pour the sauce over the wings and toss to coat. Place a piece of parchment paper over the wings, then top with a plate to keep them submerged. Refrigerate for 24 to 48 hours, stirring occasionally.
• Preheat the oven to 375 degrees. Place a wire rack on a parchment-lined baking sheet. Lay the wings, skin side down, on the rack. Cook for 20 to 25 minutes.
• Bring the marinade to a boil in a heavy-bottomed saucepan. Lower the heat and simmer until it reduces by about half into a thick glaze. Strain through a fine sieve into a large bowl. Add half of the aromatics in the sieve back into the glaze and stir. Toss the cooked wings in the glaze.