Crispy Fried Masala Chicken

crispy masala wings


Masala Chicken.jpg

8-10 chicken drumsticks (clean and make a 2-3 slits on the thicker part of the meat)/16 mid joint wings
2 sprigs curry leaves

Curry Spice Mix
1/2  tbsp chicken curry powder
2 tbsp garam masala
2 tbsp chilli powder

Blended Ingredients
4 shallots
3 cloves garlic
1 inch ginger
2 stalks lemongrass
1 inch galangal
1 sprig curry leaves

Seasoning Ingredients
1 box Meiji Low Fat Plain Yogurt
1 egg
2 tsp salt
1/2 tsp sugar
1 tsp Knorr Hao Chi All-In-One Seasoning Powder
1/2 tsp black pepper

Flour Mixture
1 cup All Purpose Flour
1/2 cup rice flour
1 tbsp Garam Masala powder
1/2  tbsp black pepper
1 tsp baking powder
11/2 tsp salt

1) In a bowl, mix the curry spices, blended ingredients together well , put them in a ziploc bag together with seasoning ingredients. Mix them well and put in the drumsticks. Combine them well and marinate them in the fridge for 4-6 hours.
2) Meanwhile, in a big mixing bowl, whisk the flour mixture together. Remove the chicken from the marinade and let the excess marinade drip off. Dredge the drumsticks in flour mixture pressing with your hands to make a thick layer of coating and gently shake off the excess flour. Rest the chicken for 10 minutes.
3) Heat enough oil in a wok and add in curry leaves, deep fry the drumsticks till crispy and cook through. Drained on kitchen paper towel.
4) Transfer to serving plate and serve hot.

Caramelized Crispy Baby Squid

Caramelized Crispy Baby Squid.jpg

1 kg baby squid
1 big onion – cut into big chunks
1/2 pineapple – cut into big chunks
1 tbsp toasted sesame seed

Sauce Ingredients
350 ml Thai Sweet Chilli sauce
1 tsp dark soy sauce
1 tbsp sugar
Salt to taste
1 tsp Knor Hao Chi All-In-One-Seasoning Powder

1) Wash and dry the squid thoroughly. Coat with some corn flour. Set aside for 20 minutes.
2) Heat enough oil in the wok over medium high heat. Deep fry the baby squid till crisp and golden brown. Drain and set aside.
3) Using the same oil, deep fry onion and pineapple over high heat for 5 seconds. Drained and set aside.
4) Heat about 2 tbsp oil in wok, add the sauce ingredients, stir to mix well. Taste accordingly and adjust to your preference. Add in the crispy squid and stir fry till the sauce caramelize and crispy.
5) Add in the fried onion and pineapple, toss to mix well. Dish out to serving plate and sprinkle with sesame seed.

Sambal Long Beans

Sambal Long Bean.jpg

300 g long beans – cut into 2 inch in lengthwise
1 tsp sugar
Salt to taste
1/2 tsp Knorr All -In-One Seasoning powder

Pounded Ingredients
2 tbsp dried shrimp – soaked till soft
5 small chilli padi/fresh red chilli
6 shallots
3 cloves garlic
1 inch toasted belacan

1) Heat enough oil in a wok and deep fry long beans for 10 seconds, drained and set aside.
2) Heat oil in a clean wok and saute pounded dried shrimps till fragrant, add in pounded shallots, garlic, chilli and stir fry till aromatic for about 3 minutes. Add in toasted belacan and continue to stir fry for 1 min.
3) Add in long beans, sugar, Knorr All-In-One seasoning powder and salt to taste. Briskly toss long beans to mix well with the sambal and fry for a further 1 minute.
4) Dish to serving plate and serve hot.

Roast Chicken

Roasted Chicken.jpg

1 chicken
5 cloves garlic – lightly bruised
2 inch ginger – bruised
2 inch galangal – bruised
1 stalk coriander leave – cut

Seasoning Ingredients (combined together)
3 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp five-spice powder
1 tbsp Roast Red Pork Seasoning Mix
1 tsp oyster sauce
1 tsp shaoxing jiu
1 tsp sesame oil
1/2 tsp salt
Pinch of white pepper

Skin Coating Ingredients (mix together)
1 tbsp oil
1 tsp sesame oil
1 tbsp honey

1) Clean the chicken and pat dry inside and out. Pour the seasoning ingredient into a mixing bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic, ginger and galangal inside the cavity and transfer to a ziploc bag. Pour the remaining mixture into the bag and marinade in the fridge overnight.
2) Remove the chicken from the bag, discard garlic, ginger and galangal. Air dry the chicken for about 40 minutes or until the skin surface is no longer wet.
3) Place the chicken in a roasting pan and roast in pre heated oven (200 C) for about 40 minutes. Remove from oven and turn the other side of the chicken and continue to roast for 25 minutes.
4) Remove from oven and brush the chicken with the coating ingredients. Put back in the oven and roast for a further 15 minutes on each side or until golden brown.
5) Remove from oven, let it cool, debone chicken or chop into bite size. Place on serving plate and top with coriander leaves.

White Carrot & Dried Cuttlefish Soup

White Carrot With Dried Cuttlefish Soup.jpg

1 white carrot – peeled and cut into big chunks
1 red carrot – peeled and cut into big chunks
200 g chicken  – cut into big pieces
2 pieces small dried cuttlefish – roasted
1 tbsp wolfberries
10 red dates
1 tsp roughly crushed white peppercorns
Salt to taste
1 Knorr Chicken cube
1200 ml water

1) Trimmed off excess fat on chicken and blanch into hot water for 1 minute, drained and set aside.
2) Put water in a deep pot and bring to a boil. Add in chicken meat, chicken cube, dried cuttlefish, red date, white and red carrots, crushed peppercorns. Bring to a rapid boil, covered and simmered over how heat for 30-40 minutes or till carrots is soft.
3) Add wolfberries and continue to simmer for 10 minutes. Season with salt, taste accordingly and adjust to your preference. Serve hot.
** You can add in sweet corn for extra sweetness.

****This is a cooling soup and it also helps in cleansing and detoxifying our digestive systems.


Crispy Noodle Tau Kwa Ball

Crispy Noodle Tau Kwa Ball.jpg

3 pieces tau kwa – mashed
120 g minced prawns/meat
1 packet Egg Noodle
1 stalk spring onion – sliced

Seasoning Ingredients
3 shallot – sliced thinly
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
11/2 eggs – beaten lightly
Salt to taste
1/2 tsp white pepper
1 tbsp corn flour

Oil for deep frying

1) Blanched 1/4 of the egg noodle in boiling water till soft, drain and cut into small pieces. As for the other 3/4 egg noodle – crushed into small pieces (for coating)
2) In a big mixing bowl, add mashed tau kwa, blanched cooked noodle, spring onion, shallots, prawns, seasoning ingredients, stir to mix and combine everything together evenly.
3) Shape mixture into small balls (like ping pong ball), rolled the shaped ball onto crushed egg noodle evenly.
4) Heat enough oil in a wok till hot, add in coated tau kwa ball and deep fry till crisp and golden brown.
5) Drain and place on serving plate. Serve hot with Thai chilli sauce or sambal or mayonnaise.





Fried Tom Yum Sotong/Squid

Fried Tom Yum Sotong.jpg

500 g sotong – cleaned and cut into rings
(coat with 1 tsp of corn flour)

1/2 green capsicum
1/2 red capsicum
3 pieces galangal
4 shallots – bruised
3 cloves garlic – bruised
1 big onion – cut into 8
1 tomato – quartered
Red/green small chilli padi (opti0nal)
100 g oyster mushroom
1 tbsp chilli paste
1 piece Knorr Tom Yum cube/paste (mix with 1 tbsp water)

Sauce Ingredients
1 tsp osyter sauce
50-100 ml water
1 tbsp sugar
1 tsp fish sauce
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
Juice of 1/2 lime (adjust to your taste)
Salt (optional)

1) Bring a pot of water to a boil, add in the sotong and blanched for 1minute,  drained and soaked in cold water for 1 minute. Drained and set aside.
2) Heat wok with 1 tbsp oil, add in onion, lemongrass, shallot, garlic, galangal, chilli paste and saute till aromatic and onion is just soft. Add in kaffir leave, capsicums, tom paste and stir to mix well. Add in water, mix well, covered and simmer for 3 minutes. (add more water if you want more gravy).
3) Add in oyster mushroom, tomato and sauce ingredients. Taste accordingly and adjust to your preference. Add in blanched sotong and lime juice. Stir to mix well and simmer for a further 1 – 2 minutes (do not over cooked or the sotong will becomes rubbery).
4) Serve hot with rice.

Crispy Fried Chicken Sambal Petai

Fried Chicken Sambal Petai.jpg

3 chicken legs – cut into bite size
1 packet petai – slit and remove white bud (blanched in hot water for 3 seconds, drain and set aside)
1 tomato – quartered
3 pieces kaffir leave – shredded thinly
2 stalks lemongrass – bruised
Juice of 1 lime
1 tbsp tomato sauce
Enough corn flour to coat the chicken

Blended Ingredients
8 shallots
4 cloves garlic
1 stalk lemongrass
3 pieces candlenut
4 red chilli padi
3 fresh red chilli
2 fresh green chilli
1 inch turmeric
1 inch ginger

Sauce Ingredients
1 tbsp gula melaka
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
Salt & sugar to taste
1 tsp oyster sauce

1) Marinate chicken with 1/2 lime juice and 1 tsp salt for 30 minutes. Rinse in water and drained.  Coat chicken with corn flour and deep fry till crisp and golden brown. Drained and set aside.
2) Heat oil in a wok and saute blended ingredients, lemongrass and tomato sauce till aromatic and oil separates. Add in petai, tomato and sauce ingredients, stir to well mixed and fry for 1 minute.
3) Add in chicken and toss well and add shredded kaffir leaves and the 1/2 lime juice. Taste accodingly and adjust to your preference.
4) Transfer to serving plate and serve hot.

Lor Mee

Ingredients –  1
300 g chicken meat – minced coarsely
500 g bamboo shoot – sliced thinly
1/2 cabbage – tear
3 pieces dried cuttlefish – soaked till soft and sliced thinly
1/2 cup black fungus – soaked till soft and trim of hard part
A handful of dried lily bud – soaked till soft
3 dried shitake mushroom – soaked till soft
3 eggs – beat lightly
Corn flour + tapioca flour (for thickening)
4 cloves garlic – minced

Ingredients –  2
1 packet Knorr Tiger Lily and Mushroom Soup
1 tsp Knorr Hao Chi All-In-One Seasoning Powder
3 litre Ikan Bilis stock (1 cube Knorr Ikan Billis & 1 cube Knorr chicken cube)

Ingredients –  3
Sauce Ingredients
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp abalone sauce
Salt to taste
1/2 tsp white pepper

1) Put Ingredients 2 in a deep pot and bring to a boil. Lower heat and simmer over low heat.
2) Meanwhile heat some oil in a wok and saute garlics till fragrant, add in dried cuttlefish and fry till aromatic. Add in mushroom, minced meat, black fungus, dried lily bub, bamboo shoots and stir fry to mixed altogether for 3 minutes. Pour this in the stock pot and bring to a boil.
3) Add in cabbage, covered and simmered over low heat till cabbage is soft. Season with sauce ingredients. Adjust to your preference. Thickened with corn starch and tapioca flour mixture. Add in the beaten egg slowly.
4) Serve hot with pan mian noodle or egg noodle (best serve with vinegar garlic and chilli sauce) .Serve as a soup itself with hot rice.

Steamed/Baked Sweet Potato Vegetable Pau

Sweet Potato Vegetable Pau.jpg
Baked Sweet Potato Vegetable Pau.jpg

170 g sweet potato (orange type)
11/2 tbsp maple syrup
240 g Hong Kong flour
1 tsp baking powder
20 g shortening
1 tsp Instant Yeast granules
100 ml water

1 piece grease proof paper (cut into 2 inches squares, brush some shortening on papers)

1) Peeled and cut sweet potatoes into small pieces. Steam till cooked and mash whilst hot. Add in maple syrup and mix evenly. Keep aside.
2) Sieve flour and baking powder on a cleab surface.Make a well in the center, add in yeast, shortening, sweet potatoes and add in water little by little.Knead dough till it is smooth and non-sticky. Cover dough to proof for about 10-20 minutes.
3) Divide dough to 14 portionsand shape into balls. Flatten each ball of dough and wrap in filling. Seal pau and place sealed surface upwards on a piece of greased greaseproof paper. Arrange on a tray, cover and proof for one hour.
4) Steam over rapidly boiling water for 10-15 minutes. Serve hot.

Fillings Ingredients
200 g sengkuang – shredded
50 g carrot – shredded
50 g bamboo shoot – sliced thinly
1 tbsp dried shrimp (soaked till soft) – minced
2 dried mushroms (soaked till soft) – sliced thinly
100 g minced chicken meat
3 shallots – sliced thinly

Sauce ingredients
1 tsp soy sauce
1 tsp oyster sauce
Salt and sugar to taste
1 tsp Knorr Hao Chi All-In-One Seasoning powder
1/2 tsp sesame oil
Pinch of pepper
1/2 tsp corn flour (mixed with 1 tsp water)

Heat oil in wok and saute shallots till fragrant, add in dried shrimps and mushroom, stir fry till aromatic.
2) Add in minced meat, vegetables and sauce ingredients, stir fry well.

Arrange pau on a baking tray lined with greased parchment paper and baked in 190 C till golden and crisp.