Crispy Thai Red Curry Chicken Wings With Rice Balls

Crispy Thai Red Curry Chicken Wings With Rice Balls.jpg

10-12 chicken wings – washed and pat dry
1 packet  Dancing Chef Thai Red Curry paste
150 ml coconut cream (Kara brand)
150 ml water
3 pieces kaffir leaves

Blended Ingredients
3 shallots
2 cloves garlic
1/2 big onion
2 tbsp chilli paste
1 stalk lemon grass
1 inch galangal
50 ml water

Batter Ingredients
150 g crispy tempura flour
1 egg white
125 ml of the curry gravy

1) Season chicken wings with a dash of salt and corn flour and set aside for 20 minutes.
2) Mix Thai Red Curry paste with the blended ingredients in a big mixing bowl. Add chicken wings and stir to combine with the mixture evenly. Marinade for at least 3 hours in the fridge.
3) Boil chicken wings with blended ingredients, water and coconut cream for 10-15 minutes. Switch off heat.Covered and leave the chicken wings in gravy till completely cooled. Set aside chicken wings. Bring  gravy to boil when ready to eat.
4) Marinate chicken wings with batter until ready to fry. Deep fry over low medium heat till crispy and golden brown. Drained on paper towel.5) Serve hot with rice balls dredge with gravy, sliced tomatoes and fried fish.

Braised Enoki Mushrooms With Spinach

Braised Enoki Mushrooms with spinach

1 packet spinach
100 g enoki mushrooms
100 g shredded chicken meat
3 cloves garlic – minced
Salt to taste

Sauce Ingredients
1 tbsp mushroom sauce
1 tbsp oyster sauce
1/2 tbsp abalone sauce
1 tsp sesame oil
80 ml chicken/vegetable stock
Dash of pepper

1 tsp corn flour (mixed with 1 tbsp water)

1) Wash spinach and discard roots. Cut into sections. Blanch in a pot of boiling water (with dash of salt, sugar and oil) for about 1 minute. Drained and transfer to serving plate.
2) Heat oil in a wok and saute the garlics till aromatic, add sauce ingredients and bring to a boil. Add enoki mushrooms and shredded chicken meat and simmer over low heat for 8 minutes. Taste accordingly and season with salt if needed.
3) Lastly thicken with corn starch and dish out to serving plate with spinach surrounding it. Serve hot.

Braised Mushroom & Shredded Chicken Meat Hor Fun or With Chicken Feet

Braised Mushrooms, & Shredded Meat Hor Fun                                       Braised Mushrooms & Shredded Chicken Meat Hor Fun

Braised Mushrooms, Shredded Meat & Chicken Feet Hor Fun                                         Braised Mushrooms, Shredded Chicken Meat & Chicken Feet

1.5 kg Hor Fun
2 pieces chicken breast meat
Braised Chicken feet (optional)
A bunch of chye sim
8 hard boiled shelled eggs
Crispy Fried Shallots
Sambal Belacan
150 g bean sprouts

Sauce Ingredients
6-7 dried shitake mushrooms – soaked till soft
1500 ml chicken/vegetable stocks
1 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp each – oyster and abalone sauce
1 tsp 5-spice powder
1 tsp  coarsely crush peppercorns
1 inch galangal- bruised
5 cloves garlic- bruised
3 shallots – bruised
1 stalk lemon grass – bruised
1 tsp sesame oil
3 small rock sugar
Salt to taste
Potato starch for thickening

1) Make the sauce by combining all sauce ingredients together and bring to a boil and simmer until sauce thickens. Add in the hard boiled egg and stir to mix with the gravy.
Take out the mushrooms and sliced it.
2) Season chicken breast meat with pinch of salt, pepper and corn flour. Poach in boiling water till cooked through, set aside to cool completely and shredded it.
3) Blanched the chye sim a wok with oil and salted boiling for 1 minute, drained and soaked in cold water. Use the same pot of water to blanch the Hor fun and bean sprouts for about 1-2 minutes. Drain and dish them out to individual serving plate.
4) Ladle the gravy over it and arrange the shredded chicken, mushrooms, chye sim, egg & chicken feet on top. Serve hot with crispy shallots and sambal belacan on the side.

Daing Na Bangus (Fried Crispy Milk Fish)

Daing na Bangus (milkfish).jpg

1 medium size milk fish – scaled, gutted and butterfly)
1 big onion sliced
1 tomato – quartered
Oil for frying

Sauce Ingredients
3 tbsp soy sauce
1 tbsp black vinegar
3 tbsp white vinegar
1 tsp salt
1 tsp black peppercorn – crushed
3 cloves garlic – minced
1/2 tsp sugar

1) In a deep and wide plate,mixed sauce ingredients together and stir till salt and sugar has dissolves completely. Add fish and make sure it is fully submerged with the sauce. Marinade for at least 4-5 hours or overnight in the fridge.
2) Drain fish from the marinade sauce and wipe dry. Heat oil in a wide saucepan over medium heat and fry the fish skin up first for 3 minutes. Carefully turn the fish over and let it fry for 4 minutes. Next turn it back skin side up and fry till crispy.
3) Remove and drain on paper towel. Serve hot with a squeeze of lemon and tomato and onions on the side.

Pumpkin Soup

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Ingredients (Blended)
400 g pumpkin – sliced
1 potato -sliced
1 onion
2 cloves garlic
750 vegetable/Swenson chicken broth (1 Knorr Vegetable cube  & 800 ml water)
1 tsp black pepper
Salt to taste
2 tsp olive oil
Coriander leaf

1) Heat oil in a sauce pan and pan fry onion, garlic, pumpkin and potato till soft and tender Once cooked, allowed to cool completely. Mash the pumpkin and potato with an hand mixer or processor.
2) Add all ingredients to the blender and blend until smooth.Adjust the consistency of the soup by adding more or less of the vegetable broth.
3) When you are ready to serve, bring the pumpkin soup to a quick boil and serve with a sprinkle of black pepper on top. Add coriander leaves for additional flavor.

Assam Pedas Ikan Tenggiri/Stingray

Assam Pedas singtray 1

Assam Pedas stingray

Assam Pedas stingray.jpg


Assam Pedas Stingray.jpg

4 slices Ikan Tenggiri /500 g stingray
10 small ladyfinger – washed and steamed half-cooked
1/2 pineapple – sliced
1 brinjal (optional)
1 bunga kantan – halved
1 big tomato – quartered
4 sprigs laksa leaves (daun kesom)
salt and sugar to taste
500 ml water (400 ml fresh coconut water + 100 ml water) or plain water
100 ml coconut cream (optional)
125 ml tamarind water (2 tbsp tamarind paste)
3 pieces dried tamarind (assam gelugur) (optional)

Blended Ingredients
25 dried chillies – soaked in hot water till soft and cut/3 tbsp chilli paste
2 fresh red chillies
3 pieces candlenut (buah keras)
2 tbsp ikan billis
1 tbsp dried shrimp
2 stalks lemongrass
1 inch galangal
1 inch ginger
1 inch fresh turmeric
1 big red onion
6 small shallots
3 cloves garlics
1 inch toasted belacan
50 ml water

1) Soak Ikan Tenggiri/stingray in lime/tamarind water for 10 minutes (this is to remove fishy smell). Coat with 1 tsp corn flour and set aside.
2) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add tamarind water, water, ikan billis cube,  assam gelugur and laksa leaves. Bring to a boil and lower heat to medium, add pineapple, brinjal and simmer for 5 minutes.
3) Add Ikan Tenggiri/stingray and tomatoes, season with salt and sugar. Taste accordingly and simmer till stingray is just cooked. Add steamed ladyfinger and cooked for a further 2 minutes.
4) Serve hot with white rice and crispy salted fish.



Earl Grey Tea Jelly With Longan

Earl Grey Tea Jelly.jpg Earl Grey Tea Jelly 1.jpg

2-3 earl grey tea bag
1 packet jelly powder (10 g)
700 ml water
300 ml longan syrup
1 can longan (drained and  retained the syrup)
1 jelly mould
Sugar to taste (optional)

1) Pour water and tea bag in a small pot and bring to a boil. Covered and off heat and leave aside for 20 minutes.
2) Discard tea bag and add longan syrup and jelly powder. Bring to a slow boil over low heat. Simmer till jelly powder has dissolved completely. (Add sugar if you a sweeter taste but I did not add as I want retain the original taste of the tea).
2) Line longan in a the jelly mould. Pour the jelly liquid into the mould and leave to cool. then set in the refrigerator and unmould before serving.

Steamed Tofu With Crabmeat & Tang-Hoon (vermicelli

Steamed Tofu With Crabmeat & Tung-fen.jpg

1 big firm tofu
250 g Nai Bai (blanched in boiling water with salt, sugar and oil for 2 minutes) drained and set aside)
1 tbsp shredded carrot
2 pcs dried shitake mushrooms (soaked till soft and chopped coarsely)
3 tbsp crabmeats
10 g tang hoon (soaked till soft and cut into 1 inch in lenght-wise)
1 tsp corn flour
1/2 egg white
1 tbsp wolfberry
1 tbsp minced garlic

Seasoning ingredients
Salt to taste
1 tsp mushroom granules
pepper to taste
1 tsp corn flour
1/2 tsp Knorr All in seasoning powder

Sauce Ingredients (Gravy)
1 tbsp oyster sauce
1 tbsp mushroom sauce
1 tbsp abalone sauce
1 tbsp light soy sauce
Pepper to taste
50 ml water
11/2 tsp corn flour (mixed with 1 tbsp water)
( Heat 1 tsp oil in a saucepan and saute garlics till fragrant, add sauce ingredients and bring to a boil. Once sauce thickens, off heat.)

1) In a mixing bowl, mash tofu with a fork, add in carrots, mushrooms, tang-hoon, crab meat, egg white and seasoning ingredients. Blend well and pack the mixture firmly into a steaming bowl.
2) Steamed over rapidly boiling waterm for about 20-30 minutes. (mixture will become firm). let it cool for 15 minutes before un-moulding.Run a butter knife around the edge. Cover with a plate and turn upside down. Gently shake it until tofu comes off.
3) Garnished with blanched vegetables (of your choice) and ladle gravy over it. Topped with wolf berry and serve hot.

Prawns In Sweet & Spicy Sauce

Prawns In Sweet & Spicy Sauce.jpg

nasi lemak.jpg

500 g medium/large prawns (feelers trimmed )
Dash of salt and turmeric powder
1 tsp corn flour

Blended Ingredients
5 medium shallots
2 cloves garlics
15-18 dried chillies (soaked in hot water till soft)
2 fresh chillies
50 ml water

Sauce Ingredients
3 tbsp tomato sauce
2 tbsp Lingham Chilli Sauce
1 tsp chicken powder

1 tbsp tamarind paste (mixed with 2 tbsp water)

Salt & sugar to taste

1) Marinade prawns with salt, turmeric powder and corn flour evenly and set aside for 1/2 hour.
2) Heat oil in a wok and fry seasoned prawns until just cooked. Drained and set aside. In the same wok and use the same oil, saute the blended ingredients till aromatic and a bit dry. Add sauce ingredients and tamarind water. Stir to mix and cooked over low heat for 3 minutes. Season with salt and sugar, taste accordingly.
3) Add in pre-fried prawns and toss until well coated with the gravy and cook for 2 minutes. Dish  out and serve with white rice or nasi lemak.


Dried Assam Pedas Petai With Meat (Sliced & Minced Meat)

Dried Assam Pedas Petai.jpg

1 packet petai (washed and halved)
200 g minced chicken meat
200 g chicken breast meat – sliced thinly
(marinade meat with 1/2 tsp salt and 1 tsp corn flour)
2 sprigs laksa leaves (daun kesom)
1 big red onion – sliced
3 chilli padi – bruised
Salt & sugar to taste
50 ml water
4 calamansi juice/1 tbsp tamarind paste (mixed with 2 tbsp water

Blended Ingredients
6 shallots
3 tbsp chilli paste
3 fresh red chillies
1 inch belacan
1/2 inch galangal
1 tbsp dried shrimp (soaked till soft)
1 tsp oil

1) Heat oil in a wok and saute blended ingredients till aromatic, add meat and stir fry till opaque. Turn heat to medium and season with salt, sugar. water and laksa leaves and continue to stir fry for 2 minutes.
2) Add petai, onions and calamansi juice and briefly toss  for 3 minutes till onion is soft and gravy is a bit dry. Dish out and serve hot.