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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Creamy Mushroom Chicken Soup 1

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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.

Fried Chicken in Spicy Coconut Milk Gravy

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1 chicken – cut into bite size
(marinade chicken with salt, black pepper and corn flour)

2 stalks lemongrass – bruised
1 inch galangal – bruised
6 chilli padi
2 kaffir leave
2 salam leave
400 ml Ayam Brand coconut milk (coconut milk + 200 ml water)
Juice of 1 lime
1 tbsp gula melaka
1/2 tsp sugar

Blended Ingredients
4 red fresh chilli
5 chilli padi
4 shallots
2 cloves garlic
10 candlenuts
1 inch fresh turmeric
1 inch ginger

1) Deep fry chicken till crisp and golden. Drain and set aside.
2) Heat 3 tbsp oil in a wok and saute blended ingredients until fragrant. Add the lemongrass, galangal, chilli, kaffir and salam leaves. Pour in the coconut milk and simmer over low heat till gravy thickens. Season with lime, gula melaka, sugar  and salt to taste.
3) Add in the fried chicken and stir briskly to well coated with the gravy.
4) Dish out to serving plate and topped with shredded kaffir leaves and slice chilli. Serve hot,

Spicy And Tangy Sesame Seed Chicken

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4-5 whole chicken legs – washed and deboned

Seasoning Ingredients
1/2 tsp salt
1/2 tsp pepper
1 tbsp Woh Hup Pure Sesame Oil
1 tbsp corn flour
1 tbsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt
(Marinade chicken legs with above seasoning sauce and leave in the fridge for at 4-6 hours)

Combine Sauce Ingredients
1 tbsp sugar
1/4 tsp salt
1 tbsp light soy sauce
1 tbsp black vinegar
1 tsp chilli oil
1 tbsp thick soy sauce

Minced Ingredients
3 clove garlic
6-7 slices ginger
2 fresh red chilli and 2 chilli padi

1 stalk spring onion – chopped
1 tbsp sesame toasted sesame seed
1 tbsp Woh Hup Pure Sesame oil

1) Pound 3/4 of the sesame seed into a paste and set aside.
2) Bring 1/2 a saucepan of water to the boil. When the water is about to boil, put in the marinaded chicken legs. When the water begins to boil rapidly, turn off the fire, cover the saucepan tightly and allow chicken legs to steep for 20 minutes until cooked through.
3) Drain chicken from stock and cut into serving size pieces and arrange on a serving plate.
4) Heat 1 tbsp sesame oil in a wok until hot. Turn off the fire and add in minced ingredients. Stir fry for 30 seconds. Stir ground sesame seed paste into combined sauce ingredients and pour into the wok.
5) Mix well and pour sauce over chicken. Sprinkle with remaining sesame seeds and spring onions.

Loh Mai Gai With Egg (Steamed Glutinous Rice With Egg)

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4 boneless chicken thigh (remove fats and slice thinly)
4 pieces shitake mushrooms – soaked till soft and slice thinly
2 chicken sausage/lap cheong – sliced diagonally
500 g glutinous rice and 100 g jasmine rice ( can omit jasmine rice coz I dun want the rice to be too sticky)
(soaked for 3-4 hours)
4-5 hard boiled egg – quartered

Marinade Sauce for chicken
2 tbsp dark soy sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp shaoxing jiu
1/2 tsp salt
1 tsp sugar
1/2 tbsp corn flour
2 tbsp ginger juice (minced some ginger and extract the juice)

2 cloves garlic – minced
2 shallots – sliced thinly

Sauce for Glutinous Rice
2 tbsp dark soy sauce (add less if you want it lighter)
2 tbsp light soy sauce
1 tsp salt
1 tsp white pepper
1/2 tsp 5 spice powder
1 tbsp corn oil
1 tsp sesame oil
2 cloves garlic – minced
3 small shallots – slice thinly
Enough water to cover the rice
1 tsp sesame oil

1 tbsp corn oil
1 tsp sesame oil

1) Combine chicken thigh, mushrooms with the marinade sauce and marinade for 1-2 hours.
2) Drain glutinous rice and place in a deep bowl, add in sauce ingredients and mix well. Heat oil in a wok and saute minced garlic and shallots till fragrant, pour over the rice.  Place rice in steamer, cover with lid and steam for about 30-40 minutes.
3) Pan fry lap cheong or chicken sauce till lightly brown over medium heat (no need to use any oil), set aside.
4) In the same wok, add sesame oil and corn oil, saute minced garlic and shallots till fragrant, add in marinated chicken and mushroom with sauce. Fry for 2-3 minutes or till sauce thickens. Off heat/
To assemble
1) Prepare small rice bowl, place a few slices of fried la[ cheong, mushroom, chicken meat and egg neatly at the base of the bowl. Fill the top with cooked glutinous rice.
2) Spoon 1 tbsp of gravy over each bowl of rice. Place the bowls in the steamer, cover with lid and steam for 30 minutes.

Ayam Percik (Roasted Laksa Paste Chicken)

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5 pieces chicken legs – remove the bone at the joints
(marinaded with a 1/2 tsp of salt and sugar)

2 tbsp Dancing Chef Laksa Paste
100 ml coconut milk
1 tsp gula melaka
Salt to taste
1 tsp sugar
1 tbsp tamarind paste (mixed with 2 tbsp water)

Pounded/blended Ingredients
1 inch ginger
3 stalks lemongrass
3 pieces candlenuts
1 inch turmeric
1 inch galangal
12 pieces dried chilli – soak in hot water till soft or 21/2 tbsp chilli paste
6 shallots
3 cloves garlic

1) In a deep mixing bowl, add in laksa paste, coconut milk, salt, sugar, gula melaka, tamarind water and blended ingredients, stir to mix well. Add in chicken legs and mix to combine well. Leave for 4-6 hours in the fridge.
2) Cooked marinaded chicken in a wok over medium low heat till 1/2 cook.
3) Transfer  1/2 cook chicken legs in a baking tray lined with aluminium foil and place a piece of banana leaf over it.  Roast in pre heated oven 230 C till charred on both sides. (roast for 30-45 minutes) and in between baste with the leftover gravy.

Braised ‘Lion’s Head Chicken Meatballs

Lion's Head Meatball
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10 medium prawns – minced finely
400 g minced chicken meat/pork
1/2 tbsp tung choy (optional) minced together with meat
3 shitake mushroom – soak till soft and minced finely
1/2 yellow onion – minced finely
9 pieces Napa Cabbage

Seasoning Sauce
1/2 tsp salt
1 tsp sesame oil
11/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp Chicken seasoning powder
1/2 tsp sugar
1 tsp Shaoxing Jiu (Chinese cooking wine)
1/2 tbsp corn flour
1 egg

1 – 1.5 litre chicken stock
1 tsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
Salt to taste
1 tsp white pepper

1 tbsp corn flour (add 2 tbsp water)

1) In a mixing bowl, add in minced meat, prawns, mushrooms and onion and add in marinade sauce. a bit of water and use your hand to blend the mixture well in one direction. Shape into 5 big meatballs. flatten a bit and coated with corn flour.
2) Heat enough oil in a wok till hot, deep fry coated meatballs till lightly brown on both sides. Drain and set aside. Wrapped one meatball with a piece of Napa Cabbage. Do the same to rest of the meatball.
3) Lay 4 pieces of Napa cabbage at the bottom of claypot, add in the chicken stock and sauce ingredients. Bring to a boil, add in meatballs and simmer for 30 minutes over low heat.
4) Thicken with corn starch and adjust taste to your preference. Serve hot.