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.



Kaffir Leaves Curry Chicken With Coconut Milk

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1 Kampong Chicken (cut into bite size)
5 potatoes (boiled in salt water till half cooked- peeled and quartered)
8 pieces kaffir leaves (4 pieces – shredded)
1 Knorr Chicken cube
1 tbsp Gula Melaka
salt and sugar to taste
1 tbsp tomato ketchup
4 tbsp oil
100 ml thick coconut milk mix with 50 ml water
50 ml  thick coconut milk

Blended Ingredients
20 dried chillies (soaked in hot hot water for 20 minutes) drained
7 chilli padi
4 cloves garlics
8 shallots
4 buah keras
3 stalks lemongrass
2 inch galangal
2 inch turmeric
1 inch ginger
50 ml water
1 tbsp oil
2 pcs kaffir leaves

1) Heat oil in a wok and saute blended ingredients and tomato ketchup till oil separates and colour of the rempah darken.
2) Add in chicken and Knorr chicken cube, gula melaka,  add enough water and diluted coconut milk to cover the chicken. Stir to mix evenly, covered the lid and cook for 15 minutes over low heat. Stir after 5 minutes.
3) Add potatoes and kaffir leaves, thick coconut milk, stir and mix evenly. Covered again and simmered over low heat till potatoes and chicken are cooked through and gravy thickens. Season with salt and sugar. Taste accordingly and adjust to your preference.
4) Serve hot, topped with shredded kaffir leaves.


Roast Chicken Leg With Rempah and Smokey BBQ Sauce

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5 chicken whole legs – washed, remove excess fats and pat dry
(poke the meaty part with a fork)

Seasoning Ingredients
1 tsp sea salt
1 tsp corn flour
1/2 tbsp McCormick Grill Mates Smokey Montreal Steak Seasoning
(marinade chicken legs with seasoning and set aside)

Rempah Paste Ingredients (Blend )
1/2 big red onion
5 shallots
3 cloves garlic
12 dried chilli – soak till soak in hot water
3 pieces candlenut
2 stalks lemongrass
1 inch galangal
1/2 inch ginger
3 pieces kaffir leaves
3 cherry tomato
1 tsp oil
50 ml water

Sauce Ingredients
6 tbsp McCormick Grill Mates Vintage Smokehouse BBQ Sauce
3 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tbsp honey
Salt to taste

Banana leaves – to place on top of aluminum foil

1) In a big mixing bowl, add in blended rempah, sauce ingredients mix well. Add in marinaded chicken legs and stir to combine well with the rempah mixture. Put in zip lock bag and let it in the fridge for at least 6 hours.
2) Pre heat oven to 220 C.
3) Line a baking tray with aluminium and place a piece of banana leaf over it. Scrape the mixture from the chicken legs and arrange the chicken legs on the banana leaf. Roast in pre heated oven for 15 minutes. (cook the rempah mixtures  with butter or oil (from the marinated chicken) to a thick paste.
4) Remove chicken legs from oven and baste with rempah paste and continue to roast till golden brown and a bit charred, periodically basting the chicken leg with rempah paste.
5) Just before serving, topped with crispy garlic flakes. Serve hot with Truffle Oil Spaghetti.

Crispy Spice & Herbs Chicken Finger

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10-12 pieces chicken fillets

Seasoning Ingredients
Juice of 1/2 lemon
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp McCormick Grill Mates Smokey Montreal Steak Seasoning
1/2 tsp McCormick Italian Blend Grinder
1 tsp minced fresh garlic
1 tsp coarsely crushed black peppercorn
1 tsp ginger paste

2 tsp corn flour
1 egg
1 tsp rice flour
2 tbsp cake flour
1/2 tsp baking soda

1/2 cup breadcrumbs
3 tbsp nestum cereals
1 tsp McCormick Italian Blend Grinder

1) Add chicken fillets in a bowl, add in seasoning ingredients. Mix well and leave aside for 20 minutes.
2) In a separate bowl, add in batter ingredients and mix well, add in marinated chicken fingers and leave aside.
3) In another big plate, mix coating ingredients well, coat marinated chicken with breadcrumbs and herbs mixture.
4) Deep fry chicken fingers till crisp and golden. Drain well and serve hot with mayonnaise, tomato ketchup or Thai Sweet and Spicy sauce.

Alternatively  you can use Air Fryer
1) Pre heat air fryer to 180 C. Line the basket of the air fryer with aluminium foil, arrange the chicken finger on the foil and lightly brushed with oil.
2) Air fry the chicken fingers for 15 minutes or until crispy and golden. Serve hot with mayonnaise, tomato ketchup and Thai Sweet and Spicy Sauce.



Chicken Rolls With Pumpkin Curry

Chicken Rolls With Pumpkin Curry

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Chicken Rolls ingredients

3 chicken legs – deboned and remove excess fat- using a mallet to flatten the meat
100 g minced chicken meat
50 g prawns – chopped coarsely
Aluminium foil

Seasoning Ingredients
1 tsp salt
1 tbsp Dancing Chef Yellow Curry Paste
1 tsp corn flour

1) Rub boneless chicken legs with seasoning ingredients and marinade for about 15 minutes.
2) In a mixing bowl, marinade minced chicken meat and prawns with 1/2 tbsp Dancing Chef Yellow curry paste and 1 tsp corn flour for 30 minutes.
3) Use aluminium foil, some marinated chicken meat mixture on chicken leg and roll it up like a giant candy. Do the same to the rest. Steam over rapidly boiling water for about 25 minutes or till cooked through. Remove and set aside to cool first.
4) Remove the aluminum foil, baste the chicken with curry gravy and grilled in pre heated oven 250 C till golden brown. Gradually baste the chicken rolls with curry gravy and egg yoik.
4) Remove from oven and slice into pieces and place on serving plate with Pumpkin Curry. Serve hot with rice.

Chicken Pumpkin Curry

2 Kampong Chicken legs – cut into bite size
250 g pumpkin – cut into big chunks with skin

4 pieces – kaffir leave
1 tbsp tomato ketchup
Salt and sugar to taste
1/2 Chicken cube

3 stalks lemongrass – bruised
1 inch galangal – bruised
100 ml coconut milk
11/2 packet Dancing Chef Yellow Curry Paste
100 ml water

1) Season chicken with some salt and corn flour and set aside for 20-30 minutes.
2) Heat 2 tbsp oil in a wok and saute Dancing Chef Yellow curry paste and tomato ketchup till fragrant over low heat.
3) Add kaffir leaves, chicken meat,  stir to mix evenly, add chicken cube, coconut milk and enough water to cover the chicken. Simmer over low medium heat till chicken is 1/2 cooked. Add pumpkin and continue to cook till chicken is cooked through and pumpkin is soft.
4) Season with salt, sugar and taste accordingly. Adjust to your preference. Add more water if you want more gravy but must Not be too watery or runny.
5) Serve hot with with Chicken Rolls and rice.

Sambal Chilli Chicken Burger

Sambal Chilli Chicken Burger

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Crispy fried chicken breast meat – shredded roughly
Burger Bun  (4 pieces)
Shredded cheese

Sauce Ingredients
2 packets Prima Sambal Chilli
1/2 onion – chopped finely
2 fresh red chilli – sliced  finely
11/2 tbsp mayonaise
Salt to taste (optional)

Crispy Ikan Billis with Peanuts
Sliced cucumber
Salad leaves

Halve burger buns and place on a lined baking sheet. Toast in preheated oven at 200°C (400°F) for approx. 4 – 6 min.
1) Heat 1/2 tbsp oil in a pan and saute onions till transparent, add in chilli and Sambal chilli paste, chicken meat, stir to mix well and simmer over low heat for 1 minute. Taste accordingly and adjust taste to your preference. Dish out and set aside to cool.
2) In a mixing bowl, add in the cool sambal mixture, mayonaise and mix well.  Lined the bottom of a toasted bun with salad vegetables, cucumber and add some sambal mixture on it.
3) Topped with some crsipy ikan billis and peanuts. Placed the 1/2 piece of the bun over it. Serve hot.

Pan Sear Chicken Meat With Creamy Black Pepper Sauce

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250 g chicken breast meat or thigh – sliced thinly
Dash of salt, pepper, corn flour

Minced Ingredients
3 cloves garlic
1/2 yellow onion – chopped finely

Sauce Ingredients
120 ml fresh milk
1 packet Prima Taste Black Pepper Sauce
1 tsp oyster sauce

1) Marinade slice chicken breast meat with salt, pepper and corn flour for 30 minutes.
2) Heat a non stick pan with butter till hot. Grilled chicken meat till light golden on both sides and arrange on a plate.
3) Combine sauce ingredients in a saucepan and bring to a boil. Drizzle the sauce over the chicken meat and serve hot with blanched vegetables of your choice.

Creamy Mushroom Chicken Soup

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2 chicken legs – cut into bite size
1/2 cup chicken stock
1/2 carrot – cut into cube
1 big yellow onion – cut into small cube
2 potatoes – cut into cube
1 can button mushroom
1 tbsp oil
1 tsp mixed herbs
1 tsp black pepper
2 bay leaves
1 cup cooking cream
Salt to taste

1) In a pot, add enough water to cover the chicken and bring to a boil, lower heat and simmer till half cooked.
2) Add in potato, carrot and button mushroom, chicken stock and cooking cream, mixed herbs, bay leaves and black pepper.
3) Simmer till chicken and potato is cooked through, season with salt, taste accordingly and adjust to your preference.
4) Thicken with corn starch and serve hot with garlic bread and salad.

Ayam Masak Lemak Merah

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1 kampong chicken – cut to bite size and season with some turmeric powder, salt and corn flour and set aside for 30 minutes
3 potatoes – cut into small wedges
1 tomato – cut in wedges
2 pandan leaves – knotted
2 pieces kaffir leave

3 pieces kaffir leaves – sliced thinly
3/4 tin tomato puree
2 tbsp oil

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

Sauce Ingredients
1 tbsp Kicap Manis
Salt to taste
1/2 tbsp sugar
2 tbsp gula melaka
150 ml Ayam brand coconut 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 tomato puree, tomato, kaffir leave, mix well and add in coconut 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.