Ayam Masak Merah Strawberry Yoghurt

Strawberry Yoghurt Chicken

Strawverry Yoghurt chicken rice

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

Blended Ingredients
3 fresh red chillies
3 small chilli padi
4 shallots
1/2  big red onion
3 cloves garlic
2 stalks lemongrass
1 inch turmeric
3 pieces candlenuts
2 inch blue ginger
1 small tomato

Sauce Ingredients
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.



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.

Black Pepper Chicken Slice Meat

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2 pieces chicken breastmeat – slice thinly
(season with a bit of salt, black pepper, oil and corn flour for 20 minutes)
2 stalks spring onions – cut into 3 inch in lengthwise
1 fresh red chilli – slice
1 big bombay onion – slice
2 cloves garlice – minch

Black Pepper Sauce
2 tbsp sweet soy sauce (Black soy sauce)
2 tbsp Worcestershire sauce
2 tbsp honey
1 tbsp brown sugar
3 tbsp pounded coarsely black peppercorn
1/2 tbsp corn flour
120 ml water
Salt to taste

1) Heat oil in wok and saute onions and garlic till fragrant. Add in slice chicken meat and saute till meat is opaque, remove from heat and set aside.
2) Bring sauce to a boil and add in the chicken meat, toss to mix well, add in spring onions and chilli, stir fry for 15 seconds and dish out.

Crispy Fried Nonya Chicken (Inchi Kabin)

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4 pieces drumstick leg – washed and cut to your prefer sizes

Spices Paste
5 cloves garlics- pounded
5 slices ginger – pounded
4 shallots – pounded
1 tbsp corn flour
1 tsp cumin powder
1 tsp fennel powder
1 tbsp coriander powder
1 tbsp chilli powder
1 tsp clove powder
1 tsp cinnamon powder
1 tsp turmeric powder
1 tsp black pepper powder
Salt and sugar to taste
100 ml santan
2 tbsp shredded white coconut

2-3 cups oil, for deep frying
2 sprigs curry leaves

Sambal Belacan – for dipping

1. Combine the spice paste ingredients in a large bowl .  Add chicken and coat them well with the spice paste. It’s better to use your hand to get the spices into every nook and corner. Marinate for 3-4 hours (preferably overnight) in the refrigerator.

2. Heat oil in a wok till hot, add in curry leaves and Fry the chicken until almost cooked. Remove them and drain.

3. Now reheat the oil and deep fry the chicken again until golden brown and crispy.

4. Remove the fried chicken and drain on paper towels. Plate the yummy inche kabin and serve warm with Sambal Belacan or sauce of your choice.


Crispy Chicken and Prawns Roll aka Ngoi Hiang

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Makes about 12 rolls

Beancurd sheet, large size, 2 sheets

400 g Minced chicken thigh meat
300 g Whole shrimp, cut into small pieces
4 pieces dried scallops – soaked in water till soft and shredded
2 tbsp crab meat
1 stalk spring onions – cut finely
1 eggs – beaten lightly
1 tbsp ginger juice
1 tsp minced garlic
10 pieces fresh water chestnut – chopped finely
1/2 carrot – minced coarsely

Seasoning for filling:
Salt to taste
1 tsp chicken powder
1 tsp mushroom granules
1 tsp white pepper
1/2 tsp five spice powder
1/2 tsp sugar
1 tsp corn flour

1 egg – beaten

1. Prepare filling. Place filling ingredients with 1 whole egg and seasonings in large bowl.  Mix well and adjust taste to you preference. Set aside for 30 minutes in the fridge.
2. Prepare beancurd sheet for rolling.  Wipe both sides of beancurd sheets with wet cloth to remove excess salt.  Fold and cut into smaller pieces. (about  8″ x 8 “)
3. Prepare to wrap. Brushed 4 corners of beancurd sheets with beaten eggs and place around 4 tbsp filling on each prepared beancurd sheet.  There is options to leave the 2 ends of roll open or seal with filling.
4. Steam the rolls over high heat for 10 mins.  Allow steamed rolls to cool to room temperature before proceed to next step.

5. Excess rolls can be stored in freezer at this stage.  To serve, frozen rolls to thaw thoroughly before deep fry in 2 manner:
(a) Cut each roll into small sections and deep fry till golden brown.
(b) Deep fry whole roll till golden brown, then cut each into smaller pieces.

Crispy Chicken In Tangy Ginger Sauce

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1/2 chicken or 600 g chicken – clean, washed and cut into prefer size.

Marinade Ingredients
3 tbsp ginger juice (pounded some ginger and squeeze for the juice)
1 tbsp Sao Xing wine or Hua Tiao jiu
1 tsp chicken stock granules
1 tsp salt
1/2 tbsp oyster sauce
1 tbsp corn flour
Adequate oil for deep frying

Tangy Ginger Sauce Ingredients
200 g shredded ginger – deep fry till crispy
5 chilli padi – minced (optional)
120 ml water
White vinegar to taste
200 g sugar
2 tbsp honey
Salt to taste
2 tbsp tomato sauce
2 tbsp chilli sauce

1) In a bowl, add chicken and marinade ingredients and marinade for 1 hour.
2) Heat wok with oil till hot, deep fry chicken pieces till crispy and golden brown, drained and set aside.
3) Heat 1 tbsp of oil in a wok and add in sauce ingredients, bring to a boil. Lower heat and simmer till sauce thicken, add in chicken pieces and toss to mix well with the sauce.
4) Dish out and garnish with crsipy shredded ginger.


Smoked Tea Leaves Chicken

Smoked Chicken 5

Smoked Chicken 3

Smoked Chicken 2

Smoked Chicken 1

Smoked Chicken

1 kampong chicken

Marinade Sauce
2 tbsp chicken rice paste
2 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp corn flour
1/2 tsp white pepper

Smoked Ingredients
2 tbsp chinese tea leaves
1 cup rice
11/2 tbsp sugar

1 old wok

1) Split chicken by cutting through the breast, wash and drip dry. Make a deep slit to the bone along the center of the drumsticks to enable the seasonings to penetrate.
2) Rub inside and outside of the chicken with the marinade sauce. Leave aside for 2-3 hours.
3) Steam over rapidly boiling water for 20-25 minutes till just cook. Remove from steaming plate and set aside.
4) Spread smoking ingredients into an old wok. Place a rack over the mixture and spread the chicken out on the rack, skin side down. Cover and smoke chicken over low heat for 15 minutes.
5) Turn chicken over half-way through smoking, after smoking chicken should take on an even golden color.
6) Serve hot.

# For crispy version, deep fry in hot oil till crispy and golden brown.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Spicy Tamarind Chicken (Assam Tumis Ayam)

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4 chicken leg – washed and cut into bite size
(season with a bit of tumeric powder, salt and corn flour for 20 minutes)
– deep fry till 1/2 cooked and set aside)

Blended Ingredients
15 dried chillies (add more if you more spicy) soaked in hot water for 10 minutes.
5 stalks lemongrass
5 slices galangal
1 inch fresh tumeric
1 bud bunga kantan
5 pieces candlenut
8 shallots
1/2 big onion
1 inch ginger
1 inch toasted belacan
1 tbsp oil
50 ml water

Sauce Ingredients
1 tbsp kicap manis
1 tbsp oyster sauce
1 tbsp light soy sauce
1 cube chicken stock
1 tbsp gula melaka
1/2 tbsp sugar
Salt to taste

2 tbsp tamarind paste (mix with 4 tbsp water)
Kaffir leaves – shredded finely

1) Heat oil in a wok and saute blended ingredients till well cooked and oil separates.
2) Add in tamarind water,  sauce ingredients , chicken and stir to mix well with the rempah. Add 50 ml water and simmer over low heat till  gravy thickens and chicken is cooked through.
3) Season with salt and adjust taste to your preference. Topped with shredded kaffir leaves.
4) Serve hot.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Salt Baked Chicken

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1 kampong or Organic chicken about 1.5 kg
3 slices tung kwai
4 slices ginger
2 pieces white parchment paper
4 kg Coarse Salt

Seasoning Ingredients
2 tbsp Rose Wine/Shaoxing Jiu
11/2 tbsp Sand Ginger Powder
1/2 tbsp ground white pepper
1 tsp sea salt

1) Clean the chicken and pat the chicken dry with paper towels.
2) Brush Rose Wine all over the chicken, including the cavity.
3) Combine seasoning ingredients together and rub the mixture all over the chicken including the cavity,
4) Sit the chicken upright (use a coke can to prop up) so that the excess liquid will drip out.  Leave the chicken uncovered and let marinade overnight in the fridge. The main objective is to dry out the chicken skin.
5) Take out the chicken the second day and set aside for 2 hours before cooking. Insert the ginger and tang kwai slices into the cavity, seal with a small sharp skewer.   Brush the chicken skin with oil and tie up the drumstick with kitchen twine. Set aside.
6) Heat the wok with coarse salt for 30-40 minutes or until very hot stirring constantly. Cover the wok. (advisable to use old wok).
7) Wrap the chicken with parchment paper 1 layer at a time. Oil the top sheet with a little cooking oil.
8) Make a well in the center of the heated salt and place wrapped chicken in it. Cover the wrapped chicken completely with salt. Leave the chicken to cook, covered, on moderate heat for 15 minutes, and remove.
9) Reheat the salt until very hot, stirring constantly ( to be sure the salt is evenly heated). Return the chicken to the wok with the the side down. Cover with salt and cook for another 20-25 minutes over low heat.
10) Remove parchment paper wrappings from chicken and discard stuffing. Cut with scissors or tear the chicken with hands. Serve hot.

Chicken Bak Kwa

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200 g chicken breast meat – remove skin
100 g chicken thigh – remove skin
(minced them manually or use a food processor, pulse to mince the meat. season with a bit of salt and corn flour)

Seasoning Ingredients
50 castor sugar
2 tbsp Honey
1 tbsp corn oil
1/2 tsp salt
1 tsp fish sauce
1 Tbs light soy sauce
1 Tbs oyster sauce
1/2 tsp five spice powder
2 drops of Chinese rose wine
1/2 Tbs Shaoxing Jiu
1 tbsp Thai Red Meat Seasoning/ a pinch of red coloring

(Equipment needed: baking paper  and a baking tray measuring 35.5cm by 25cm by 1.5cm deep.)

Glazing – 1 tbsp honey mixed with 1 tbsp oil

1) In a mixing bowl, add in the seasoning ingredients and mix well.  Add in the minced meat, stir to mix till meat is well combined with the seasoning


2) Leave the chicken meat to marinate  in the fridge for at least 3 hours.

3) Preheat the oven to 160 deg C. (top and  bottom)

4) Line the tray with a sheet of baking paper.

5) Spread the chicken meat over the bottom of the tray. Aim for a thickness of about 5mm (thickness to your preference)

6) Place the tray in the middle rack of the oven and bake for 20 minutes.

7). Remove from the oven. Slice the meat with a knife. Reset the oven to 220 C

14. Place the tray back in the oven and bake for another 10 minutes.

15. Remove from the oven, turn over the bak kwa slices, brush with honey mixed with oil and bake for another 5-8  minutes.

16. Remove from oven, place on wire rack and allow to cool completely. Store in an air-tight container.