Malaysian Mamak Fried Chicken

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2 chicken legs and 1 breast meat (can use drumstick or chicken wings)

(Cut to your prefer size)

200 ml plain yogurt

2 eggs

Some curry leaves

Pounded/blended ingredients

4 cloves garlic

8 shallots

2 inch fresh turmeric

1 inch galangal

2 inch ginger

2 stalks lemongrass (optional)

1 tbsp sugar

1 tbsp curry powder

1 tbsp Chilli powder

1 tbsp oil

Flour mixture

200 g plain flour

4 tbsp rice flour

2 tbsp corn flour

2 tbsp curry powder

1 tbsp Chilli powder

1/2 tbsp white pepper

1 tsp baking powder

1 tbsp salt


Mix yogurt with beaten egg.

Pour blended ingredients in a bowl with the yogurt mixture and mix well.

Add in chicken parts and marinade for 4 hours in the fridge.

In a large bowl, add in flour mixture, add in chicken parts and coat well, set aside for 20 minutes.

Heat enough oil for deep frying, add in curry leaves, deep fry chicken for 5-8 minutes until golden brown. Drain well and serve hot with Sambal Belacan.



Fried Satay Chicken In A Basket

Fried Satay Chicken

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500 g  chicken breast meat/boneless chicken leg, skin removed, sliced into small pieces
sliced cucumbers & red onions into rings (season with a bit of salt for 1 minutes, wash and set aside)
2 tbsp Borges Grapeseed Refined Oil
1 tbsp of shredded finely kaffir leaves
50 g peanuts (crushed finely)

Wanton Skin (round type)
Place 2 pieces on a tart mould, using same method as doing the tart shells
Bake in oven for 10 minutes 170 C. remove and set aside.

Spice paste (blended)
1 tsp ground coriander
1 ”  fresh turmeric
1 -1/2 ” blue ginger
1 tsp sugar

1 tsp ground cumin
4 fresh red chillies
2 tbsp grated gula melaka
8 shallots, peeled
2 stalks lemongrass
3 cloves garlics
1/2 tbsp Borges Grapeseed refined oil
50 ml water
1 tsp salt
1 tbsp oyster sauce
1 tbsp Kicap manis
1/2 tbsp corn flour
2 kaffir leaves

1. Combine all ingredients for the spice paste in a food processor and blend till fine.
2. Marinate the chicken with the spice paste for at least half hour or overnight.
3. Heat oil in pan and stir fry the marinated chicken for about 10-12 minutes till cooked through. Add in shredded kaffir leaves and peanuts, stir to mix well.
4) Ladle a spoonful of the satay chicken to the wanton tartshell, place onion and cucumber rings over it to look like a handle.

Sticky Honey Chicken Cubes Topped With Crispy Garlic Bits

sticky honey chicken

5 pieces chicken thigh meat – cut into cubes
Oil for deep frying
1 egg white-lightly beaten
Corn flour for coating
6 cloves garlic minced finely and deep fry till golden and crispy
Seasoning Ingredients
1/2 tsp salt
Dash of 5 spice powder (optional)
Dash of pepper
1/2 tbsp hua tiao chew
1 tsp light soy sauce
1 tsp corn flour
1 tbsp minced garlic
Sauce ingredients
5 tbsp honey
1 tsp orange/brown sugar
Juice of 1/2 lemon
1 tbsp chilli sauce
1 tbsp tomato sauce

1) marinade chicken meat with seasoning ingredients for 3 hours. Just before deep frying, stir beaten egg white into marinade. Remove chicken and coat evenly with cornflour.
2) Heat oil for deep frying until hot and deep fry chicken until golden brown. Drain from oil and leave aside .
3) In a small pan, add 2 tbsp water and 6 pieces small rock sugar, caramized it. Pour in the sauce ingredients, stir over low heat till bubbly , add in the fried chicken and toss to mix evenly with the sauce.
4) Dish onto serving plate and topped with Crispy Garlic Bits.


Roast Curry Chicken

roast chicken

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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

Blended ingredients
4 fresh red chilli
5 Chilli padi
4 buah keras
8 shallots
3 garlics
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.

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 Meat


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2 pieces chicken breast meat – 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
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

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
20 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.