1.2-1.5 kg kampong chicken
1 tsp each – salt and white pepper
3 tbsp oil
350 ml coconut milk ( from 1 grated coconut)
350 ml water
A handful basil leaves
1 tbsp tamarind juice ( from 1 tsp tamarind paste and 1 tbsp water)
Salt and sugar to taste
4 fresh red chilli
5 Chilli padi
4 buah keras
1 inch galangal
1) Rub chicken with salt and pepper and grill in a 180 C pre heated oven until half cooked.
2) Heat oil and saute blended paste until fragrance. Add in coconut milk and basil leaves, simmer for 15 minutes.
3) Add in grilled chicken and simmer over medium heat until gravy thickened.
Add in tamarind juice, salt and sugar to taste and cook for a further 3 minutes.
Serve hot with rice and some pineapple slice.
120 g Cake Flour
20 g Cornflour
1 tsp baking powder
1/2 tsp salt
(combined and sieve together)
30 g almond powder
(Combined almond powder to the flour mixtures and mix well)
180 g Unsalted Butter
80 g Castor Sugar
5 Egg yolk
1/2 tsp vanilla essence
2 tbsp fresh milk
40 g Dried Cranberry
40 g Raisin
Rind of 2 Oranges
5 egg whites
60 g castor sugar
1) Pre heat oven to 170 C.
2) In a mixing bowl, cream butter and sugar till light and creamy. Add in egg yolk one at a time and mix to combine well. Add in vanilla essence and mix till incorporated.
3) Stir in flour mixtures and milk alternately and mix till well combined. Add in orange rind, stir till well combined before tossing in the cranberries. Set aside.
4) In a clean mixing bowl, beat egg whites till frothy, gradually add in sugar and whisk till soft peak.
5) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended, pour the batter back to the balance of the 2/3 meringue and fold until mixture is well blended.
6) Divide it into two greased loaf pan and bake for 35-40 minutes or when a skewer inserted in the center and comes out clean.
7) Let the cake cool completely before sprinkle the top with icing sugar and some orange rinds.
Egg Yolk mixture
250 g unsalted butter
100 g sugar
4 egg yolks
1 tsp vanilla
1-2 tbsp fresh milk
200 g fresh durian pulp (blended)
250 g self raising flour
4 egg whites
90 g castor sugar
1) Cream butter and sugar till light and creamy. Add egg yolk one at a time and beat each time after each addition until well mixed and fluffy. Add in vanilla and stir to combine well.
2) Add in flour, durian pulp and milk alternatively until all ingredients are used up, fold till incorporated with the batter. Set a aside.
2) In a clean mixing bowl, add the egg whites and beat till frothy, gradually add the castor sugar and whisk till soft peak.
3) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended. Pour the batter back to the balance of the 2/3 meringue and fold until mixture is well blended.
4) Pour the batter evenly onto a lined grease 7″ x 7 ” cake pan and baked in pre heated oven at 170 C for about 40-45 mins or until a skewer inserted into the centre of cake came out clean. (If top browns after 30 minutes, cover with aluminium foil)
5) Cool cake in the pan for about 20 minutes before transferring to a cooling rack to cool completely.
1 kampong chicken – cut to bite size and season with some turmeric powder, salt and corn flour and set aside for 30 minutes
2 potatoes – cut into small wedges
4 fresh strawberries – cut into small pieces
2 pandan leaves – knotted
2 pieces kaffir leave
3 pieces kaffir leaves – sliced thinly
270 g Strawberry Yoghurt
2 tbsp oil
3 fresh red chillies
3 small chilli padi
1/2 big red onion
3 cloves garlic
2 stalks lemongrass
1 inch turmeric
3 pieces candlenuts
2 inch blue ginger
1 small tomato
1 tbsp Kicap Manis
Salt to taste
1 tbsp iLite Cook and Bake sugar
2 tbsp gula melaka
150 ml Evaporated milk
1) Deep fry marinated chicken till golden, drain and set aside, deep fry potatoes till golden and set aside.
2) Heat 2 tbsp of the fried oil in a wok till hot, add in blended ingredients, pandan leaves and saute till oil separates.
3) Add in strawberry yoghurt, fresh strawberry, tomato ketchup, kaffir leave, mix well and add in evaporated milk, stir to mix well and bring to a simmer over low heat.
4) Add in fried chicken, potatoes, cook till gravy thickens, season with sauce ingredients, taste accordingly and adjust to your preference.
5) Stir to well combined with the chicken and potatoes. Off heat and serve hot with tomato rice.
1 kg chicken or 4 chicken legs
(cut into large pieces)
Oil for deep frying
2 sprigs curry leaves
1 tsp sugar
1 tsp salt
1 tsp pepper
1 1/2 tbsp chicken curry powder
1 tbsp each – minced shallot, garlic and ginger
1/2 egg lightly beaten
11/2 tbsp self raising flour
50 ml fresh milk
2 sprigs curry leaves – minced
100 g nestum cereal
Flour mixture (combined)
120 g self raising flour/crispy tempura flour
1/2 tsp salt
1/2 tsp pepper
2 tbsp salted egg yolk powder
2 eggs – lightly beaten
1) Marinade chicken with seasoning ingredients for at least 6 hours in the fridge.
2) Steamed chicken with marinade for 20 minutes, Remove chicken from marinade and set aside,
3) Coat chicken with flour mixture, egg washed, coat with cereal and drop into hot oil with some curry leaves. Fry over high heat for 1 minute and reduce hear to moderate and cook until chicken is golden in colour.
4) Drain well and serve hot.
500 g fresh yellow noodles
1 tbsp minced garlic
1 yellow onions – sliced
2 eggs lightly beaten
2 small Tau Kua , cut into small cubes and fried
2 potatoes- cut into small cubes and fried
200 g chicken breast meat, sliced and pan fried
100 g taugeh
100 g long bean, cut and blanched
21/2 tbsp curry paste
1-2 fresh red chilli – sliced
1 tsp dark soy sauce
1 tsp sugar
200 ml chicken stock
2 tbsp fish sauce or salt to taste
1) Heat wok with 3 to tbsp oil, add in garlic, onions, Curry paste and eggs, saute till scramble eggs form.
2) Add in noodles, season with fish sauce or salt and dark soy sauce.
3) Add in chicken stock and stir to mix well.
4) Add in taugeh, long bean, Tau kua, potatoes, chicken breast and red chilli.
5) Cook till fragrant and serve hot.
2 whole duck legs-cleaned and trimmed away any fats
(make slits on the thicker part of the drumstick)
800 g plain flour
1/2 tsp salt
300 ml water
2 sheets greased baking paper and cling wrap
1/2 tsp salt
1 tsp pepper
1/2 tbsp hua tiao chew
1/2 tbsp sesame oil
1/2 tbsp sugar
1-2 small rock sugar
1 tbsp light soy sauce
1/4 tsp dark soy sauce
6 red dates – washed , slit and seeds removed
1 tbsp wolfberries (goji)
3 slices ginger – bruised
100 ml Waist Tonic Essence
3 tbsp chicken stock
1/2 tsp corn flour (mixed with 2 tbsp water) for thickening
1) Rub seasoning ingredients on the duck legs. Place duck legs in a bowl and add in the tonic essence ingredients. Mix well and put in container and leave to marinate for about 3 hours in the fridge.
2) In a mixing bowl, add in flour and mix with salt and water to form a stiff , pliable dough. Roll out into a rectangle, big enough to wrap the duck legs.
3) Steam duck legs with the mixture over high heat for 20 minutes.
(thicken the sauce with corn starch and if it is too thick, add more chicken stock , taste accordingly and adjust to your preference).
4) Remove duck legs and wrap with 1 layer of greased baking paper and cover with cling wrap. Wrap with another layer of greased baking paper.
5) Cover the duck legs with flour paste. Place duck legs in a roasting pan and bake in pre heated oven 190 C for about 2-3 hours.
6) Crack open flour paste, remove paper and wrap, transfer to a serving plate and drizzle thickening tonic sauce over it,