Good morning ladies and flamboyant gentleman ,

Let us celebrate this beautiful and sunny Sunday morning with something for each of us to try it out ....so are you ready ? here is a recipe which is faboulously delicious ..coz its sweet and thick ( hah ,,,nampak air liuh dah meleleh liao ) ...well after all our mothers used to say that this is ONE of the ways to get to the man's heart ..thru his stomach loh ....where else leh ...

Djej Matisha Mesla

( Honey Chicken with Almond ) from Middle East .....

Note - In Magribi madu is used to menaikkan rasa kekacang or buah/biji kering like almond, walnut, pistachio, prun, kismis etc etc. While orang Arab , Parsi and Ottoman use kekacang to make the sauce thicker ( oh la la ).

Ayam 1 ekor ( 1.3- 1.5 kg ) dipotong empat ( if you use half chic then reduce other ingredient
accordingly using your gay sense lah )

Mentega 3 sudu besar

Bawang 1 biji dikupas and parut

Kulit Kayu Manis 1 ½ sudu teh ( 2 sudu if you can take it baby, coz not everyone can handle the smell, if u cant find the serbuk , u tumbuk lah sendiri)

Serbuk Kunyit ¼ sudu teh

Serbuk Halia ¼ sudu teh

Bawang Putih 1 ulas ( cincang halus )

Tomato 1.5 kilogram masak ranum,buang kulit dan cincang halus

( buang air dari tomato so that it wont be too watery )

Madu 2 sudu besar

Garam secukup rasa

Badam (almond) 100 gram, digoreng kekuningan Bijan 1 sudu besar, bakar sebentar di oven or di
goreng sebentar

( don't play play when you handle bijan coz they can get hangus very fast so you have to constantly kacau them )



To start with , turn on a happy song to put you in the mood . Sorry lah .all the love songs wont work coz they are all so sad one. A latin / samba song will do. The chef said you must put all the kok kok keh ( aka ayam ), mentega ,bawang besar,kulit kayu manis, kunyit, halia,bawang putih and tomato in a periuk and tutup and renih. But common cooking instinct will automatically make us tumis the ingredient first before putting in the wet wet tomato.

From my experience its okay that you tumis little before putting in the tomato - don't worry the chicken whont bite you for not following the instruction strictly ..hehehe .Also I prefer to goring the ayam little before putting in the tomato , so that you make the rasa masuk deep deep inside. While you renih the ingredients , you have to kacau kacau them with love ( change position sikit loh
..else boring mah ..use your imagination lah ). When the "kok kok keh" is empuk, bring it to a plate.

Now we will do the kuah, remember that we only remove the ayam and the kuah is still in the periuk huh. Renih lagi dan lagi until the kuah is more pekat ( it will be more pekat if you follow what I said just now , throw away the excess juice from tomato. )When you see its gelap sikit , put in the honey and garam and kacau with utmost passion. Kacau flat flat ( or rata rata ) .

Now we are almost there ..oh yes ..oh ya .oh baby ...just tuang all the ingredients on the ayam and sprinkle the 'hard' badam ( almond ) and cute bijan ( sesame ) just like the flower girl during the wedding loh ( to have a beautiful effect on your dish ) .as long as you use lots of love while you cook ..its gonna turn out well. Good luck

love,

keny.