450 g minced chicken meat (marinade with 1 tsp corn flour)
1 big onion – diced
500 g San Remo Spaghetti
680 g Prego Fresh Mushroom Italian sauce
1 can button mushrooms – sliced
3 big tomatoes -diced
4 tbsp olive oil
300 g medium prawns (washed n with shell intact)
2 medium size sotong – cut into rings
Chilli Padi – minced (optional)
Some Cheese Ball and Mushroom ball (optional)
Salt and sugar to taste
Mixed Italian Herbs
1) Bring a large pot of water with some salt and oil to a boil, add spaghetti and cooked till al dente or cooked through. Drain and set aside.
2) Blanched tomatoes in boiling water for 2 minutes and rinse through cold water, peel the skin off and diced.
3) Heat olive oil in a wok and saute the onions till it turns transparent. Add minced chicken meat and stir-fry till it turn opaque.
4) Add prawns, sliced button mushrooms, chopped tomatoes, Italian sauce. Mix evenly and bring to a boil. Lower heat and simmer till prawns turns pinkish.
5) Add sotong and season with salt and sugar. Sprinkle some Italian herbs. and stir to combine mixture thoroughly. Simmer for a further 2 mins or till the sotong is cooked. ( I add in some mushrooms balls and cheese balls). Add some water if the mixture is too thick.
6) To serve, put some spaghetti in a serving plate, pour some mixtures over it and topped with minced chilli padi and parmesan cheese.
200 g chilli padi
6 g belacan – toasted
10 red chillies
3 cloves garlic
10 calamansi – extract juice
3 slices crispy salted fish
1 tbsp sugar
1) Soaked red chillies and chilli padi in water for 30 minuted. Put all in a blender together with the salted fish, calamansi juice and garlics. Blend into a fine paste.
2) Add toasted belacan and sugar, blend for 3 secs till everything is mixed evenly.
3) Store in an air-tight container.
*Instead of using the blender, you can also pound all the ingredients with a pounder.
1 whole Kampong Chicken (cleaned and cut into halves)
3 cups rice
3 tbsp cooking oil
1/2 tsp each – salt, pepper, corn flour and sesame oil
1 tbsp honey
1 tbsp light soy sauce
3 pandan leaves – knotted
4 cloves garlic – minced
3 shallots – sliced thinly
1 inch ginger – minced
3 pieces coriander roots
1/2 tsp each – salt, sugar
1 tsp Knorr seasoning powder
31/2 cups chicken stock
3 tbsp light soy sauce
1 tbsp sesame oil
1 tsp sugar
1 tsp Hua Tiao Jiu
100 ml chicken stock
(Bring to a boil and set aside)
1) Wash the rice and place in a container for steaming.
2) Marinate chicken with salt, pepper, corn flour, sesame oil, honey and soy sauce for 1 hour in the fridge.
3) Heat oil or chicken fats in the wok and stir fry minced shallots, garlics, ginger, coriander roots, lemongrass until fragrant. Season with salt, sugar, pepper and Knorr seasoning powder. Stir fry for 2 minutes and pour the mixtures into the rice. Add the chicken stock and pandan leaves.
4) Stir the ingredients to mix well. Place the steaming tray on a steamer and steamed over rapidly boiling water till the stock has evaporated.
5) Place the marinated chicken on top of the rice and continue to steam till chicken is cooked through. (To test whether the chicken is cooked, use a chopstick to prick through the thicker part of the chicken, if there is no red liquid oozing out, this mean it is cooked.)
6) Remove the chicken from the rice and brush with sesame oil while it is still hot. Chopped to bite size and place on serving plate. Pour the drizzling sauce over it. Serve hot with rice ball and chilli sauce.
(the liquid or essence from the steaming chicken enhance the taste of the rice).
To make rice ball, while the rice is still hot, wet your hands and sccoop some rice to shape into a ball. (your desire size ie. big or small)
Kao Yok (pork belly with yam).
Chicken Breast Meat With Yam.
500 g pork belly
2 pieces chicken breast meat
1 yam – peeled and cut into 4 x 6 cm slices
2 tbsp light soy sauce
pinch of pepper
1/4 tsp five-spice powder
1 tbsp corn flour
Oil for deep frying
11/2 cube Red Nam Yee (mashed with a spoon)
1 tsp 5-spice powder
1 tsp sugar
1 tbsp ligh soy sauce
1 tbsp thick soy sauce
1 tbsp Kicap Manis (Kipas brand)
1 tbsp oyster sauce
300 ml water
2 tsp sesame oil
2 shallots – minced
2 cloves garlics – minced
1) Bring a wok or saucepan of water to a boil and blanch the pork and chicken breast meat for 5 minutes. Drain well and prick the skin and the meat with a fork to enable the seasonings to penetrate.
2 Marinate pork and chicken meat with light soy sauce and pepper for about 1 hour or more.
3) Heat oil in the wok until hot and deep-fry yam slices until lightly browned. Drain from oil and set aside.
4) Put in seasoned pork and chicken meat, deep fry till lightly browned. Remove from oil and soaked in cold water to wash the and regain moisture in deep frying. Remove the pork and chicken meat, pat dry and slice pork into 1/2 inch thick slices. Apply the same to the chicken meat.
5) In a heat-proof dish or bowl, arrange the pork alternately with yam in a circle to fill the dish. Do the same with chicken meat.
6) Heat wok with 2 tbsp oil and saute minced onions and garlics till fragrant, add nam yee and the rest of the sauce ingredients. Let the mixtures come to a boil, then thicken with corn flour mixture. Pour sauce over the assembled pork and yam.
7) Cover with aluminium foil and place in a steamer and steam pver medium heat for 1-1/2 hours or until pork is very tender. Remember to check water level occassionaly and add more if needed.
8) Carefully place a serving plate over it and invert the dish. Be very careful as the dish is very hot. Serve with rice or mantao.
2 tbsp Miso Paste
1 box tofu (for soup) – cut into cubes
1/4 red carrot – sliced thinly
1/4 white carrot – sliced thinly
3 knots kelp – soaked in water till soaked – cut into thick strips
4 pcs long bok cabbage
salt to taste
1.5 litre chicken stock
1) Bring chicken stock to a boil. Put in red and white carrots, kelps, chicken and long bok. Simmer over medium heat for 5 minutes.
2) Place the miso paste on a sieve, lower the sieve into the soup and using a spoon mashed it. This is to ensure there is no lumps. Add tofu.
3) Simmer for 8-10 minutes. Season with salt . Serve hot.
Crispy Briyani Chicken.
Crispy Briyani Chicken Cutlets.
8 pieces drumstick – washed and cut a few slits on thick part
2 breast meat – slice into halves and use a mallet to tenderize it
2 tsp turmeric powder
1 tsp salt and pepper
1 tsp corn flour
Flour mixture (combined)
2 tbsp rice flour
1 tsp corn flour
4 tbsp flour
1 tsp pepper
1 tbsp Briyani powder
1/2 tsp chilli powder
1 tsp baking powder
2 egg whites
Salt to taste
Enough water for mixture
Blended ingredients (into a paste)
1 big onion/5 shallots
2 inch ginger
1) Put chicken in a big container together with the turmeric powder and salt, mix evenly.
2) Add in the rest of the ingredients, add water bit by bit and mix evenly with the thickness of the flour. If flour mixture is too thick, add more water.(If too watery, it will slip off from the chicken, if too thick , it will look like a fritter.)
3) Covered the container will cling wrap and refrigerate for at 4-5 hours.
4) Heat enough oil in wok, make sure the oil is hot before frying. Deep fry till golden brown or chicken meat is cooked through. Drained and serve hot.
As for the cutlets, deep fried till golden and crispy, drained, put on serving plate and serve with rice and salad
500 g Kangkong – discard tough fibrous stems and cut into 4 inch length
3 tbsp oil
2 tbsp dried shrimps -soaked and pound coarsely
Salt and sugar to taste
1 tbsp belacan powder
4 cloves garlics
2 red chilli
4 chilli padi
1) Wash the kangkong thoroughly and drain in a colander.
2) Heat wok with oil till hot, reduce heat and stir-fry pounded ingredients for 1 minute. Add pounded dried shrimps and stir-fry until aromatic.
3) Add belacan powder, mix and stir fry for 1 minute. Add kangkong, salt, sugar , toss over high heat until limp and cooked before transferring to a serving plate.
1/2 green papaya- shredded
2 green mangoes – shredded
1/2 carrot – shredded
3 long beans – cut into 2 inch in length
2 pcs bunga kantan – sliced thinly
1 tbsp dried shrimps – toasted and pounded coarsely
5 tbsp roasted peanuts – pounded coarsely
1 tbsp ikan billis – fry until crispy
6 cherry tomatoes
6 medium prawns (shelled and blanched till cooked) – optional
coriander leaves – shredded
Sauce Ingredients (blend into a mixture)
2 limes juice
3-4 tbsp fish sauce
2 cloves garlics
2 tbsp palm sugar
4 chilli padi
1) Pound the long beans with a mallet to tenderize.
2) In a deep bowl, add shredded mango, papaya, carrots, long beans, bunga kantan, dried shrimps, roasted peanut, cherry tomatoes, lightly pound the mixtures, pour in the blended mixtures.
3) Using a spoon, pound lightly, make sure the dressing is coating all the ingredients evenly. Dish out to serving plate.
4) Sprinkle crispy ikan billis, peanuts, coriander leaves on top.
500 g Kway Teow
250 g medium prawns (peeled and deveined)
250 g bean sprout (taugeh)
150 g cockles (shelled)
55 g chives (ku chai) – cut into 2 inch in length
2 fish cakes – sliced
2 chicken sausage/lup cheong – sliced thinly
2 tbsp cai bo – rinsed
1 tbsp soy sauce
3 tbsp sweet sauce (Kipas brand)
1 tsp sugar
2 tbsp water
4 tbsp oil
10 dried chilles soaked and drained
1 tsp shrimp paste – crumbled
1) Combined all sauce ingredients and set aside.
2) To make the chilli paste, blend the chillies and shrimp paste, adding a little water if necessary. Heat 3 tbsp oil in a wok over low heat and fry the chilli paste until well cooked and the oil separates. Set aside.
3) Heat 1 tbsp oil and fry half of the garlic and cai bo until fragrant. Add half chilli paste and prawns, sausages and fish cakes, frying over high heat until prawns are seared. Add half of the kway teow and sauce. Toss over high heat for a few minutes before spreading the noodles evenly over the wok.
4) Make a well in the centre, drizzle in a tsp of oil, scamble the eggs, then combine with the noodles. Add half of the bean sprouts, cockles and chives, season with salt and stir fry over high heat for 1 minute. Divide into 2 serving plates.
5) Clean pan and repeat with the remaining half of the ingredients.
150 g ikan billis – washed and fried till crispy – set aside
200 g peanuts – fried till crsipy (set aside)
1 potato – peeled and sliced thinly – fried till crisp (set aside) – optional
1 tbsp tamarind paste (mixed with 2 tbsp water)
3 tbsp sugar
1 tbsp gula melaka
salt to taste
Oil for frying
1 big onion
5 cloves garlics
3 tbsp chilli paste
1) Heat oil in a wok, fry blended ingredients till fragrant and oil separates, add tamarind water, sugar, salt. Stir fry till paste is a bit dry sticky. Let it cool down before adding the peanuts and ikan billis.
2) Toss and mix thoroughly, make sure the peanuts and ikan billis and potato are well coated with the sambal paste.