Simmered 'Bishop Nose' With White Chili

Here in Sabah, 'buntut ayam’ or also known as 'bishop nose' in the West are one of the popular part of the chicken. If you visit the night markets you will see many stalls selling grilled food, and one which that will always available are the grilled 'buntut ayam'... 'Buntut Ayam Panggang' was the favorite of many. Although this part is fatty and tasteless, it will turn into appetizing dish after marinated with certain ingredients.  It not only popular when grilled, some may deef-fry it after coated with well seasoned flour mixture. It necessarily tastes good too but it quite greasy for me...

This is how I cook my own version of 'buntut ayam'.  The simple way is to simmer it until some of its natural oil is squeezed out. Have you ever tried it?  No added oil, I think this is the best way to cut out the oil content and plus it's much easier to cook it this way.

  1. 500g buntut ayam @ bishop nose
  2. 200g white chili 
  3. 200g pineapple (slice)
  4. 1 red chili (slice)
  5. 2 cloves garlic (mince)
  6. 1/2inch ginger
  7. 150ml water

  1. 1tsp light soy sauce
  2. 1tbsp dark soy sauce
  3. 1tbsp oyster sauce
  4. Some sugar to balance taste

  • Clean the 'bishop nose'. Rub with salt and rinse. Marinate with seasoning ingredients, garlic and ginger.  Set aside.
  • Halve and remove seeds from the white chili to reduce the spiciness.
  • In the preheated wok put in all 'bishop nose'.  Stir-fry briskly over high heat for a while. Allow to simmer over low heat until the bishop nose squeeze out it natural oil.
  • Pour in water, bring to boil. Add in white chili, sliced pineapple and sliced red chili. Mix well.
  • Covered and continue to simmer for another few minute or until the white chili are tender. Serve at once.


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