Crispy Fried Cereal Chicken

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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.

Cereal Bread

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cereal bread 2

450 g bread flour
70 g Nutrimix Cereal
1 packet instant yeast (11 g)
1/2 tsp salt
2 tsp Maple syrup
480 ml warm water
30 g pumpkin or sunflower seeds

1) In a mixing bowl, add in bread flour, yeast and salt. Mix together evenly.
2) Dissolve the Maple syrup in the warm water and slowly add in to the dry ingredients.
3) Mix until you have a sticky well combined dough. (DO NOT KNEAD).
4) Transfer to a greased loaf pan lined with baking paper. Cover with dry cloth and leave to proof for about 20 – 30 minutes or until the dough has doubled in size.
5) While waiting for the dough to proof, pre heat oven to 200 C.
6) After proofing for 20-30 minutes, bake in the oven for 40 minutes.

***Best eaten when fresh but will keep for a day or two in a closed container.
After which you can make the most yummy toast bread


Butter Prawns With Fragrance Leaves, Oats & Cereals

Butter Prawns With Fragrant Leaves, Oats & Nestum.jpg

1/2 kg large prawns/tiger prawns
2 tbsp butter
2 tbsp oil

Fragrance Leaves
2 pieces pandan leaf – shredded finely
3 pieces kaffir leaf – shredded finely
2 stalks lemongrass – sliced finely
1 sprig curry leaf
5 chilli padi – sliced finely

2 tbsp quaker oats
2 tbsp nestum cereals
2 tbsp sugar
Salt to taste

1) Sprinkle some corn flour over the prawns. Heat enough oil and deep fry prawns till just cooked. Drain well and set aside.
2) Heat wok with oil and butter, stir fry shredded pandan leaves, kaffir leaf, lemongrass, curry leaves and chilli padi till aromatic, add oats and cereals, sugar and salt to taste, prawns, toss and fry briskly until fragrant and well combined.
3) Dish out to serving plate and serve hot.

Butter Cereal Oats Tau Kwa

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3 pieces small tau kwa – cut into 16 cubes
(Coated with a bit of salt, corn flour and 1/2 egg for 20 minutes)
3 sprigs curry leaves
50 g butter
4 chilli padi – sliced thinly
2 cloves garlic – minced finely

Quaker Oats Mixture
3 tbsp Quaker Oats
1 tbsp nestum cereals
2 tbsp milk powder
1/2 tsp salt
1 pinch of white pepper
1 tbsp sugar

1) Heat enough oil in a wok and deep fry tau kwa till crisp and golden. Drained and set aside.
2) Heat butter in a clean wok, add in curry leaves and minced garlic and stir fry till fragrant. Add in Quaker Oats mixture, chilli padi and briskly stir to blend well with the butter for a few minutes. (can feel the quaker oats is a bit crisp).
3) Add in the fried tau kwa and toss well to well coated with the Quakers Oats mixture for 1 minutes.
4) Dish out to serving plate and serve hot.

Butter Cereal Prawns/Chicken

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18 tiger prawns
150 g chicken breast meat – sliced into bite size

Marinade Ingredients
1 egg – light beaten
1 tsp salt
11/2 tbsp rice flour
1 tbsp corn flour

3 sprigs curry leaves
6 chilli padi – sliced thinly
50-60 butter

Cereal Mixtures
11/2 cup cereals
2 tbsp milk powder
11/2 tbsp sugar
1 tsp salt
1 tsp chicken powder
1/2 tsp white pepper

1) Cleaned prawns and trimmed off feelers and deveined. Season with with 3/4 of the marinade ingredients and use the balance to season the chicken meat. Marinade for 20 minutes.
2) Heat oil in a wok and deep fry prawns till golden and crisp. Drained and set aside. In the same oil deep fry the chicken till crisp and golden. Drained and set aside.
3) Heat butter in the wok and saute curry leave and chilli pade till fragrant. Add in the cereal mixtures and stir to mix evenly for about 1-2 minutes. Add in the fry chicken and stir fry for a seconds. Dish to a serving plate with some of the cereals.
4) Add in the fry prawns and briskly toss to combine well with the cereal mixtures. Dish to a serving plate.

Butter Cereal Prawns/Chicken With Egg Floss

Cereal Prawns With Egg Floss.jpg                                                              Butter Cereal Prawns With Egg Floss

Cereal Chicken With Egg Floss.jpg                                                              Butter Cereal Chicken With Egg Floss

500 g medium/large prawns/chicken
1/2 tsp salt
1 egg white
1 tbsp flour

Nestum Cereal (mix together)
11/2 cup nestum cereal
1/2 tsp salt
11/2 tsp sugar
11/2 tsp milk powder

2 sprigs curry leaves
3 cloves garlic – minced
4 chilli padi – sliced finely
3 egg yolks beaten

6 tbsp butter
20 ml evaporated milk/fresh milk
Vegetable oil for frying

To cook egg floss
1) Melt 3 tbsp butter with 1 tbsp vegetable oil. Pour in beaten egg yolks and stir continuously in 1 direction. Once golden, strain the oil and set aside.

1) Sprinkle prawns/chicken  with salt. Add egg white and mix thoroughly. Sprinkle with flour and mix till well coated. Deep fry till just cooked. Drain.and set aside.
2) Heat remaining butter with 1 tbsp oil, stir fry garlics, curry leaves and chilli padi till aromatic, reduce heat to low and add cereal mix. Stir till lightly golden. Curry leaves should be crisp up as excess moisture is absorb by cereal.
3) add prawns/chicken and toss till well mixed, turning off heat as soon as cereal turns golden brown. Taste to adjust seasoning.
4) Transfer to serving plate and top with egg floss.

Vegetarian Cereal Pumpkin


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Vegetarian Cereal Pumpkin

500 g pumpkin

Dried Ingredients
4 -5 tbsp nestum cereal/oats
1/2 tsp Gingen Ginger Powder
11/2 tbsp milk powder
(mixed cereal, ginger powder and milk powder together)
3 chilli padi – cut
3 tbsp margarine/butter
3 sprigs curry leaves
1/2 tbsp sugar
2 tbsp olive oil

Marinade Ingredients
1/2 tsp salt
1/2 tsp pepper
1 tbsp corn flour

1) Remove pumpkin skin and cut into bite size (your prefer size). Washed, drained and season with marinade ingredients for 20 minutes.
2) Heat olive oil in a saucepan and pan fried the pumpkins till crisp and golden on both side. Drained and set aside.
3) In the same pan, add margarine/butter on low heat, add curry leaves and chilli padi, stir fry till curry leaves is a bit crispy, add in cereal/oats mixture, stir to mix evenly and continue to stir-fry till fragrant. Season with sugar, add in the fried pumpkin and toss until well mixed.
4) Transfer to a serving dish and serve hot.

Butter Prawns With Cereals

Butter prawns
15 big prawns/tiger prawns – deveined and remove eyes
1 tbsp rice powder
Oil for deep frying
A handful of curry leaves
6 tbsp butter
2 egg yolks
4 salted egg yolks – steamed and mashed
1 tsp light soy sauce
A dash shaoxing jiu
A dash of white pepper

Cereals Mixture
3 tbsp cereals
1 tbsp milk powder
1 tsp salt
1 tbsp sugar

Minced Ingredients
3 cloves garlic
6 chilli padi

1) Put cereal mixtures in a small bowl and mix well. Set aside.
2) Marinade prawns with rice powder and a dash of salt and pepper for 30 minutes. Deep fried till shells turn red. Remove and drained.
3) Use 2 tbsp oil from frying the prawns and briefly fry the minced ingredients and curry leaves and salt till aromatic. Turn heat to medium low, add butter, cereal mixtures, soy sauce and mashed salted egg yolks. Stir fry till salted egg yolks becomes bubbly and sieved in the egg yolk.
4) Finally add in the prawns, add more salt if desired, stir around to coat and fry until the little bits of eggs start to brown.
5) Serve hot with rice.