Chi Pao Kai (paper wrapped chicken)

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Chi Pao Kai (paper wrapped chicken)

Ingredients
3-4 chicken drumsticks (cut into your preference size)
spring onion

Seasoning
2 tsp Maggi seasoning powder
2 tsp dark soy sauce2 tsp pounded ginger and garlic
1 tsp sesame oil
2 tsp oyster sauce
1 tbsp chinese cooking wine
Some pepper and salt to taste
1 tsp sugar
1 tbsp corn flour

12-14 pieces grease proof baking paper

Marinade chicken pieces with seasoning ingredients for 4 hours, brush a bit of oil on each baking paper.Place a piece of Chicken on each piece of baking paper and spring onion.

Fold paper to enclose the ingredients ( envelope wrapped) Repeat for the rest of the chicken.

Air fry chicken in pre heated air fryer (200 C) for 20 minutes on both sides)

Serve hot with Sambal Belacan

Steamed Prawns With Glass Noodles and Garlics

Ingredients
10 big prawns
60 g glass noodles
5 cloves garlic – minced and fried till golden4 cloves garlic – minced
1 big fresh red Chilli – sliced
1 stalk spring onions – diced
Sauce
2 tbsp light soy sauce
2 tbsp chicken stock/water
1 tbsp sugar

Methods
1) Soak glass noodles in warm water for about 10 minutes until softened. Use a pair of scissors to cut into 2 to 3 sections. Drain and set aside.
2) Rinse prawns and pat dry. Trim of the feelers and legs.Cut the shells along its back. Then use a knife to make an incision by cutting the flesh about 3 quarters if the way into the prawn flesh, from the head to nearly all the way down to the tail. Remove the vein. Open the flesh and slightly press to flatten. Set aside.
3) Put all the sauce Ingredients in a saucepan. Cook until sugar has dissolved.
4) Place glass noodles on a plate with prawns on top in one layer. Evenly put all the minced garlic (fried and raw) on the prawns. Steam in a wok or steamer for 10 – 12 minutes, or until Prawns turns pinkish. Don’t overcook. Sprinkle with spring onions and drizzle the sauce over it. Serve hot

Banana Chocolate Chips Muffin

Ingredients
3 large ripe bananas (mashed)
190 g plain flour
65 g castor sugar
65 g brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
75 g melted butter
1 large egg
160 g chocolate chips

Method
1) Pre-heat oven to 200 C.
2) Line muffin tray with muffins paper cup.
3) In a mixing bowl, add in shifted flour, salt, sugar, baking powder, whisk to well mix.
4) Add egg, vanilla essence, melted butter and mashed bananas to flour mixture, mixed till almost combined.
5) Add chocolate chips and fold to well mixed. Do not over mix.
6) Divide into muffin liners. Bake for 15-18 minutes.
7) Allow to cool for 5 minutes before transferring to wire rack to cool completely.

 

Steamed Vegetables Pau

Ingredients
Dough
180 ml warm water
1 tsp instant yeast
1 tbsp sugar
1 tbsp vegetable oil

300 g All purpose plain flour
20 g corn flour
1/4 tsp salt
1/8 tsp baking soda.

Method

1) In a bowl, whisk water, yeast and sugar together till yeast dissolves. Let the mixture sit until foamy with bubbles. Add in 1 tbsp of oil, set aside.
2) In a mixing bowl, add in sifted flour, salt, baking soda, mixed well with a whisk. Stir in the yeast mixture with a spatula. After the dry and wet ingredients are incorporated, knead the dough with your hand until it becomes smooth and soft. Add a bit of flour if the dough looks sticky, or if it is too dry add a bit of water.
3) Continue kneading until the dough is smooth and soft. It should be soft but not sticky.
4) Brush with 1 tsp of oil, cove with plastic wrap, proof as room temperature until it doubles in size (about 1 hour). Once it has risen, punch it down and knead for a few minutes to get rid of all air bubbles. Divide into 12 equal dough balls or more if you want smaller pau. Cover with a clean kitchen towel.

Assembling and cooking the pau.
1) on a lightly floured board, flatten each round dough balls with a roller and fill with vegetable filling. Gather the edges of the dough around the fillings by pleating the edges. Pinch and twist the pleats to enclose the filling.
Place paus on small rounds of grease proof paper and arrange well in steamer rack in a wok, a multi level metal steamer or a bamboo steamer. Steamed over rapidly boiling water for 12 minutes. Off heat and Let the pau rest inside the steamer for 5 minutes. DO NOT REMOVE THE COVER. (If you remove the cover too early, the paus will collapse and lose their fluffiness.

Vegetables fillings
400 g shredded turnips (mangkuang)
30 g shredded carrots
30 g shredded cabbage
3 soaked dried mushrooms – cut into thin strips
10 g dried shrimps
2 garlics – minced

Salt and sugar to taste
1/2 tbsp chicken powder
1 tsp oyster sauce
Pinch of pepper

1 tsp corn flour ( mixed with 1 tbsp of water)

Heat 1 tbsp of oil in a wok and saute garlic and dried shrimps till fragrance. Add in the rest of the ingredients and stir fry till vegetables starts to soften, add in 30 ml if hot water and bring to a boil. Add in the seasoning, adjust to your preference. Thicken with corn starch water, stir to well mix. Dish out to cool down before use.

Grilled Green Curry Chicken (Ayam Bakar Curry Hijau)

Ingredients

4 chicken whole leg – washed abd and trimmed off excess fats

 

Broth

4 shallots – sliced thinly

2 cloves garlics – sliced thinly

2 stalks lemongrass – bruised

3 pcs Kaffir Leaves

150 ml coconut milk

1 packet Dancing Chef Green Curry Paste

1 tbsp gula melaka

Salt to taste

1 Kayu Manis

750 – 800 ml water

 

50 – 80 g peanut – pounded coarsely

 

Toppings

1/2 cucumber – sliced

 

Flour Coating mixture

 

100 g riceflour and

80 g tempura flour

1 tsp salt

 

Method

1) Bring broth ingredients to a boil in a pot. Add chicken legs and boil for 20 minutes.Off heat, covered and leave the chicken legs in broth until completely cooled. Take out chicken legs and set aside.

2) Just before deep frying, coat chicken with flour coating mixture. Set aside for 20 minutes.

3) Deep fire over low medium heat and drain on kitchen paper. Use a meat mallet to pound the fried chicken and serve with rice, green curry peanut sauce and cucumber.

 

Green Curry Peanut Sauce

Strain the broth, bring to a boil, add in peanut, stir to mix well and thicken with cornflour mixture (if needed). Taste accordingly and adjust to your preference.

Curry Potatoes Bun

Ingredients
Fillings
450 g potatoes – peeled, cut into cubes and steam till half cook
150 g chicken breast meat – cubes
4 tbsp meat Curry powder (mixed with 5 tbsp of water)
1 large onion – chopped
2 cloves garlic – minced

Seasoning Ingredients
2 tsp chicken powder
1-1/2 tsp light soy sauce
Salt and sugar to taste

Dough ingredients
320 g bread flour
80 g plain flour
20 g sugar
1 tsp salt
2 tsp instant yeast
220 ml fresh cold milk
1 egg
30 butter soften at room temperature
1 egg – beaten for glazing

Method
1) Heat oil in a wok and saute onions and garlic till fragrance, add in curry paste, saute over low heat till aromatic. Add chicken, briefly fry for a while, add in potatoes and 50 ml water, mix well.
2) Add in seasoning to taste and cook till potatoes is soft. Dish out and set aside to cool completely.
Dough
1) Mix all dry ingredients and egg in a mixing bowl, add milk, mix to form a dough. Place dough on the table and add soft butter Knead to become a smooth and elastic (for about 20-25 minutes).
2) Place dough into a big bowl, cover with cling wrap and let it proof for about 50-60 minutes till double it’s size.
3) Knock down the dough, rest for 10 minutes, divide into 12, 60 g each roll into ball, rest for another 10 minutes.
4) Flatten the dough with roller pin and wrap with Curry fillings. Seal the opening tightly, rolls into ball and leave to proof on baking tray lined with parchment paper for 2nd proofing 45 minutes.
5) Egg wash and bake in preheated oven at 180 C for about 15-20 minutes or till golden brown

Hot Plate Egg Tofu aka Teppan Egg Tofu

Ingredient

2-3 Japanese Egg Tofu
100 g minced chicken meat or pork
(Marinade with a bit of salt, soy sauce, pepper and corn flour)
50 g small Prawn – deveined and shell Ed)

Sauce Ingredients
1 tbsp Oyster sauce
2 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tsp pepper
1 tbsp fish sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1 tsp sugar
500 ml chicken stock or water

2 tbsp corn flour (mixed with 3 tbsp water)

A mixture of cauliflower and broccoli (blanched in boiling water with a bit of salt and oil)
Some green peas
3 fresh shitake mushrooms – sliced
1/2 carrot – sliced
Baby corns ( optional)
Red capsicum ( optional)

1 stalk spring onions – cut

2 garlics – minced
2 shallots – sliced thinly

2 eggs – beaten lightly

Method
1) Cut tofu into slices of 1.5 cm thick. Heat enough oil to fry the tofu till golden on both sides. Drain and set aside.
2) Using 2 tbsp oil from oil used to fry tofu. Saute garlic, shallots and mushrooms till fragrant. Add in minced meat, continue to saute for another minute.
3) Add sauce Ingredients, stir to mix well, bring to a boil, once it begins to boil, add in cauliflower, broccolli, capsicum, green peas, baby corns, carrot, pour in corn starch, stir till gravy thickens.. Set aside
3) Heat frying pan with oil till hot, pour in beaten egg, add in the fried tofu slices. Pour the prepared gravy over the pan. Topped with chopped onions

Pumpkin Mee Hoon Kueh

Ingredients
Pumpkin dough (A)
250 g plain flour
1/2 tbsp tapioca flour
1 large egg
100 g , peeled, steamed pumpkin
1/2 tsp salt
90-100 ml water
1 tbsp oil
(B)
3 litres Ikan Billis broth
Choy Sim or Sayur Manis
(C)
300 g minced meat (season with a bit of salt and corn flour)
10 medium size Prawns (optional), blanched
5 dried shitake mushrooms ( soaked and shredded)
1 tbsp Oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
(D)
1 bowl crispy Ikan Billis
1 bowl fried onions
(E)
100 g fresh red Chilli
10 Chilli padi
1/2 inch roasted Belacan
6 -7 limau kasturi, squeeze juice

Method

1)Mix A In a large mixing bowl and knead into a smooth dough. Boil broth, tear dough to your desire thickness and size, put into broth, add in choy sum or Sayur Manis, bring to boil.
2) Heat 1 tbsp of oil in wok. Stir fry meat until fragrant, add in (C) ingredients. Stir fry until cooked. Add in 1/2 cup water, simmer till sauce thickens.
Serve hot with prawn, (C), (D) and (E)

Crispy Apam Balik aka Min chiang Kue

Ingredients
170 g all purpose flour
100 g rice flour
30 g corn flour
2 tsp double action baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla essence
60 g sugar
200 ml water

Fillings
120 g melted butter
150 g fine granulated sugar
1 cup chopped peanuts
Cream sweet corns (optional)

Method
1) Mix all ingredients together, strain and leave in the fridge for at least 3-4 hours or overnight.
2) Heat a small non stick pan slightly ( just enough for the batter to stick to the pan)
3) Pour in a 4 oz ladle and swirl pan so that batter is coating the edge. Remove the excess batter and sprinkle in some sugar on the pancake.
4) Cook till the bottom of pancake is golden brown.
5) Sprinkle. with melted butter, chopped roasted peanuts and cream sweet corns.
6) Fold the pancake into half and serve hot.

 

Butter Sugar Bun

Ingredient

Tangzhong
35 g bread flour
170 ml water

Main dough
320 g bread flour
1-1/8 tsp instant yeast
25 g brown sugar
2 tbsp milk powder
3/4 tsp salt
1 large egg – lightly beaten
65 ml fresh milk
35 g butter

Topping
30 g salted butter – cut into cubes
30 g brown or coarse sugar

Method
To make tangzhong
In a saucepan, combine flour and water, whisk until no lumps. Cook over medium low heat, stirring consistently until the mixture becomes thicker. Remove from heat and transfer to a clean bowl to cool down.
Bun
1) Line a baking pan with parchment paper.
2) Add all ingredients in a mixing bowl, hand knead till it comes together and beginning to become elastic and tacky. If it’s too dry, add 1 tbsp of milk at a time.
3) let it ride in a warm place for 1 hour or until double in size in a large greased bowl, covered with cling film or kitchen towel.
4) punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 12 equal portions. Shape each dough into a ball. Flatten the dough and shape it into an oval shape. Place the buns in the prepared baking pan. Let it ride for another 50 minutes or until double it’s size.
5) Pre heat oven 180 C , 15 minutes before baking.
6) slit centre of the bun with scissor, brush with egg wash. Place the butter cube onto the slit and top with brown sugar.
7) Bake in preheated oven for 15-20 minutes or until golden brown.
8) Remove from the oven and transfer onto wire rack to cool.