Grilled Spicy Chicken (Ayam Percik)

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Ayam Percik

4 whole chicken legs – (cut 2-3 slits in thicken part of meat)
1 piece banana leaf
1 big onion – cut into rings
1 tomato – quartered
1/2 cucumber – sliced

200 ml coconut milk
Salt & sugar to taste
3 pieces Asam keping

Seasoning Ingredients
1/2 tsp salt
1 tsp BBQ seasoning
1 tbsp corn flour
(Marinate for about 2 hours in the fridge)

Gravy Ingredients (Blended finely)
3 stalks lemongrass
5 shallots
3 cloves garlic
1 inch each: ginger, blue ginger, turmeric
15-20 dried chillies

1) Heat wok with oil and saute blended ingredients till aromatic and oil separates, add asam keping, coconut milk, salt and sugar to taste. Simmer over low heat till gravy thickens.
2) Pre heat grill to 230 C and line a baking tray with aluminium foil. Lay a banana leaf over it and brush with some oil. Place marinated chicken legs on top and grill till 1/2 cooked. Spread chicken with some cooked gravy and continue to grill till gravy sizzles and then flip chicken and do the same. (Alternatively can grill over charcoal stove or pit.
3) Grill till chicken is cooked and a bit charred. Garnished with cut onions, cucumber or tomato. Serve hot with the balance of the gravy or Sambal Air Asam Cencaluk.

Baked/BBQ (Grilled) Stingray

BBQ Stingray
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Blended Ingredients for Sambal
8 shallots
3 cloves garlic
1 inch galangal
3 stalks lemongrass
1/2 inch fresh turmeric
2 tbsp dried shrimps- soaked till soft
1 tbsp tamarind paste – mixed with 2 tbsp water
3 candlenuts
1 inch toasted belacan
15 dried chillies – soaked in hot water till soft
4 small chilli padi

2 pieces stingray (about 800 g)
(cut 2-3 slits in thicker part )
1 piece banana leaf
Aluminium foil

Seasoning Ingredients
1 tsp salt
1 tbsp Knorr Haochi Seasoning powder
1 tsp turmeric powder
1 tbsp corn flour

1 tomato – sliced
1 red onion – cut into rings
1 calamansi/lime – sliced into halves
5 pieces lady finger – sliced (optional_
1 cup petai

1) Marinade stingray with seasoning ingredients for at least 4 hours.  Place a banana leaf on a steaming plate and place stringray and a thin layer of sambal over it and steam over rapidly boiling water for 5 minutes. Remove and transfer to baking tray.
2) Heat wok oil and saute blended ingredients till aromatic and oil separates. Season with salt and sugar to your prefrence. Set aside.
2) Pre heat grill to 200 C, line baking tray with aluminium foil and place a banana leaf over it. Spread a bit of sambal over it. Place white side of stingray over it and spread sambal thickly,  spread or scattered petai or sliced ladyfinger around the side and bake for 30 minutes or till fully cooked and sambal is sizzling and abit charred.
4) Transfer stingray to serving plate and garnish with tomato, onions and calamansi or lime. Serve hot with Sambal Air Asam.

Sambal Air Asam

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1 tbsp sambal belacan (home made)
1 tbsp tamarind paste – mixed with 3 tbsp warm water
1 tsp sugar
Juice of 1 calamnasi
1/2 tomato – diced
3 shallots – sliced thinly
4 green and 4 red chilli padi – sliced thinly
1/2 big onion – sliced thinly

1) Put all the above ingredients in a mixing bowl and combined well. Adjust taste to your preference.

Fried Nam Yue Chicken Wings

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Nam Yue Fried Chicken Wings.jpg

16 chicken joint wings and 2 chicken legs – cut into bite size
Crispy tempura flour

Seasoning Ingredients (combined together)
2 cubes Nam Yee  (red bean paste)
1 tbsp Nam Yee sauce
1 /2 tbsp sugar
1 tbsp corn flour
1 egg white
1 tbsp light siy sauce
1 tsp oyster sauce
1 tsp belacan powder

1) Marinade chicken parts with seasoning ingredients and leave in the fridge for at 4-6 hourr or overnight.
2) Coat with crispy tempura flour and set aside for 10 minutes. Heat enough oil for deep frying till hot. Put in marinated chicken parts and deep fry till crispy and golden brown.
Drain on kitchen paper and serve hot with Sambal Belacan.

Coco & Milo Marble Cake

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220 g unsalted butter
90 g castor sugar
4 egg yolks
200 g self-raising flour
1 tsp vanilla
1/2 tsp baking powder
60 ml fresh milk
1/2 tsp salt

10g coco powder
10 g milo powder
(mixed with 1 tbsp hot water)

4 egg whites
60 g castor sugar


1) Sift flour, baking powder and salt in a mixing bowl. Set aside.
2) Cream sugar and butter until light and creamy, add in egg yolk one at a time and beat each one into batter before adding the next.Add in vanilla essence and beat it in.
3) Fold in 1/2 of the flour, follow by all of the milk, then the rest of the flour. Mix just until all the flour has been incorporated into the mixture.
4) Transfer 1/3 of the batter into a bowl and add in the coco & milo paste. Mix till well combined. The remaining 2/3 of the batter set aside.
5) In a clean mixing bowl, whisk egg whites till foamy, add in sugar gradually and whisk until stiff peak forms. Add 1/3 of the meringue into coco & milo batter, fold this in. Fold the remaining meringue to the white batter. Mix it in gently till no white streaks.
6) Using a small round soup ladle, ladle 1 scoop of white mixture in the centre of a  8 ” lined greased cake pan, then add 1 scoop of the coco & milo mixture on top  and repeat till all the mixture has been used up. Bang on a flat table top a few times to remove any big bubbles.
7) Bake in a pre-heated oven (170C)  for 35-40 minutes or until cake is done (a skewer inserted in the centre of the cake comes up clean).
8) Let it rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

Chocolate Chip & Raisin Muffins

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250 g cake flour
110 castor sugar
2 large eggs
120 ml corn oil/melted butter
125 ml plain yoghurt
1 tsp vanilla
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
80 g raisin
80 g chocolate chips

1) Sift flour, baking powder, bicarbonate of soda and salt into a mixing bowl. Add in sugar, raisin and mix well.
2) Whisk egg, oil, yoghurt and vanilla till well mixed.Do not overmix. Pour the egg mixture into flour mixture, Mix just combined and do not OVERMIX.
3) Using a ice-cream scoop, scoop batter into paper line muffin pan, about 3/4 full, scatter some chocolate chips on top.
4) Bake in pre-heated oven (200 C) for about 20-25 minutes or until golden brown. Test skewer till it comes out clean. Leave muffins in pan to cool. Serve warm.

Chicken Marmite (Yeast Extract)

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1/2 chicken – cut into bite size
3 cloves garlic – minced
3 shallots – sliced thinly
1 tbsp toasted sesame seed (for garnishing)
1 tbsp sesame oil
Tempura flour for coating

Seasoning Ingredients
1 egg white
1 tsp salt
1 tsp corn flour
1 tbsp light soy sauce
1 tsp dark soy sauce
1/2 tsp white pepper
1 tsp five spice powder
1/2 tsp Maggi seasoning powder

Sauce Ingredients
2 tbsp marmite
11/2 tbsp honey
2 small rock sugar
1 tsp shrimp paste
21/2 tbsp brown sugar
Dash of black pepper
100 ml hot water
(combine sauce ingredients in a bowl)

1) Mariante chicken parts with seasoning ingredients for at least 4 hours in the fridge. Coat chicken with tempura flour and deep fry until golden brown. Drain and set aside.
2) In the same wok, add 1 tbsp of sesame oil and saute garlic & onions till aromatic. Add in the sauce ingredients and bring to a boil. Lower heat to medium high and simmer till sauce thickens. Add in fried chicken, stir well to coat chicken entirely.
3) Garnish with toasted sesame seeds.

Cendol Chiffon Cake

Cendol Chiffon Cake
Cendol Chiffon Cake 1
Cendol Chiffon Cake 2

Egg yolks mixture
5 egg yolks
140 g gula melaka – shredded
100 ml coconut milk
3 pieces pandan leaves – tied into knots
50 ml corn oil
90 g superfine flour
10 g glutinous rice flour
1/2 tsp baking powder
1/2 tsp salt
100 g cendol strips

Egg White mixture
5 egg white
50 g castor sugar
1 tsp cream of tartar

1) Mix coconut milk, pandan leaves and gula melaka in a saucepan and bring to simmer until gula melaka has dissolves totally. Sieve and let it cool down.
2) Sieve flour, glutinous rice flour, salt and baking powder together and set aside.
3) Whisk egg yolk and gula melaka till well mixed, add corn oil and stir well. Add in flour and stir untl well combined, add in cendol strips, mix in gently. Set aside.
4) In a separate mixing bowl, beat egg white till frothy, add in cream of tartar and whisk till soft peak, add in sugar gradually and beat until stiff peak forms.
5) Add 1/3 of the meringue to yolk mixture and fold it in slowly till well combined. Pour the mixtures to the remaining meringue and fold in till no white streaks.
6) Pour mixture to UNGREASED 21cm tube pan and smooth surface. Bang on table top a few times to release air bubbles.
7) Bake in pre-heated oven (160 C) for 40 minutes or until cake is done. Remove from oven and inverted immediately on wire rack.

Black Pepper Chicken With Bean Sprout

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2 skinless and boneless chicken breast meats – cut into thin strips
1 big onion – cut into thin strips
1 green or red capsicum – cut into thin strips
11/2  cup bean sprout
1 stalk spring onion – shredded
2 tbsp sesame oil

Seasoning ingredients
1/2 tsp salt
1 tbsps black pepper
1 tsp corn flour

Black Pepper sauce
2 tbsp fresh black peppercorns – pounded finely (or coarsely)
1 tsp white pepper
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp kicap manis
3 small rock sugar
1 tsp Maggi seasoning
1 tbsp tomato ketchup
1 tsp oyster sauce
2 tsp corn flour

1) Marinate chicken strips with seasoning sauce for 30-40 minutes.
2) Heat wok with sesame oil and saute onion till fragrant, add capsicum and stir fry for 1 minute. Add chicken strips and stir-fry over high heat until chicken changes colour. Add black pepper sauce and stir fry for 2-3 minutes.
3) Stir fry bean sprout with a bit of oil for 1  minute and transfer to a serving plate.
3) Ladle chicken strips on top of bean sprouts and garnish with spring onion.

Banana With Pandan Chiffon Cake

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Egg yolk mixture
4 egg yolks
18 g castor sugar
40ml corn oil
1/2 tsp vanilla essence
120 g mashed banana
12 tsp pandan paste

75 g cake flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
(Sift flour, baking powder, baking soda and salt 2 times)
4 egg whites
1/4 tsp cream of tartar
60 g castor sugar

1) In a mixing bowl, beat together egg yolk and sugar till light and creamy, add corn oil and continue beating to incorporates. Add vanilla essence, followed by mashed banana and pandan paste. Mix to well combined. Fold in the flour gradually.
2) In a clean mixing bowl, whisk egg whites till foamy, add cream of tartar and continue to whisk till soft peaks form. Add in sugar gradually and whisk till stiff peaks form.
3) Transfer 1/3 of the meringue into yolk mixture, beat it in. Gently fold the remaining meringue into the batter until no white streaks remains.
4) Pour batter into UNGREASED 21 cm tube pan. Lift the pan about 10 cm off the table top and drop it onto table top to remove any air bubbles(you can also use a skewer to swirl around around batter). Repeat 2-3 times.
5) Bake at 160-165 C for 35-40 minutes (if top turns brown too quickly, cover with a piece of aluminium foil) or till cake is done.
6) Invert immediately and let it cool completely on a wire rack.