Crispy Tofu With Minced Chicken Meat and Pickled Lettuce

Crispy Tofu With Minced Chicken Meat.jpg

Ingredients
1 block tofu – pat dried and deep fried till crispy and golden on both side
150 g minced finely chicken meat or pork
(marinade with a bit of salt, corn flour and water and set aside for 15 minutes)
2 cloves garlic – minced finely
1/2 can Narcissus Pickle Lettuce – minced coarsely
2 stalks spring onions – chopped

Sauce Ingredients
80 ml water
Water from 1/2 can pickle lettuce  (add more if you want more)
21/2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp kicap manis
1/2 tsp white pepper (optional)
1/2 tsp sugar

1 tbsp corn flour (mixed with 2 tbsp water)

Method
1) Heat 1 tbsp oil in a wok, add in the minced chicken meat and saute till opaque, add in minced garlic and stir fry till fragrant.
2) Add in minced pickled lettuce and sauce ingredients, mix well and bring to a boil. Simmer for 3 minutes and thicken with corn starch. Adjust thickness of gravy to your preference. Taste accordingly and adjust to your preference.
3) Place fried tofu on a serving plate and ladle the gravy over it. Topped with chopped spring onions and serve hot.

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Crispy Tofu With McComick Spices

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Ingredients

3 blocks soft tofu – cut into cubes of your preferred size
(pat dry)

Seasoning Ingredients
1 tsp McCormick Himalayan Pink Salt
2 tsps McCormick Grill Mates Smokey Montreal Steak Seasoning
1 egg – lightly beaten

Crispy tempura flour for coating

Method
1) Marinade tofu pieces with seasoning ingredients for 20-30 minutes.
2) Lightly coat the marinated tofu and set aside for 5 minutes.
3) Heat enough oil in a wok and deep fry tofu till crispy and golden. Drain well/
Serve hot with Thai Sweet and Spicy sauce.

Crispy BBQ Curry Prawn Fritters

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Crispy Prawn Fritter 1.jpg

Ingredients
12-15 large prawns – shelled and deveined (pat dry)

Seasoning Ingredients
Juice of 1/2 lemon
1 tsp turmeric powder
11/2 tbsp curry powder
1 tsp McCormick Grill Mates Smokey Montreal Steak Seasoning
4 tbsp McCormick Grill Mates Vintage Smokehouse BBQ sauce
1 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tsp minced fresh chilli
1 tsp sea salt
1 tsp corn flour
1/2 egg white

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

Coating
1/2 cup breadcrumbs
3 tbsp dessicated coconut
1 tbsp toasted sesame seed
1 tbsp minced curry leaves
1 tsp McCormick Italian Blend Grinder

Method
1) Add prawns 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 prawns and leave aside.
3) In another big plate, mix coating ingredients well, coat marinated chicken with breadcrumbs mixture.
4) Deep fry prawns till crisp and golden. Drain well and serve hot with mayonnaise, tomato ketchup, Thai Sweet and Spicy sauce or Sambal Belacan.

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 prawns on the foil and lightly brushed with oil.
2) Air fry the prawns for 15 minutes or until crispy and golden. Serve hot with mayonnaise, tomato ketchup. Thai Sweet and Spicy Sauce or Sambal Belacan.

Crispy Thai Prawn Cake

Thai Prawn Cake.jpg

Thai Prawn Cake 1

Ingredients
500 g prawns – shelled and deveined (minced finely)
1 small potato – steamed and mashed
1/2 egg white
1 tsp corn flour

Coating Ingredients
1 cup bread crumbs
1/2 cup Nestum cereal
2 tbsp dessicated coconut

Seasoning Ingredients
2 tbsp minced finely cilantro stem
3 cloves garlic – minced finely
11/2 tbsp dessicated coconut
1 tsp white pepper
3 small shallots – minced
1/2 tbsp olive oil
1 tsp baking powder
Salt to taste

 Method
1) Add minced prawns in a big mixing bowl and slam on the sides a few times till a bit sticky (like making fish paste).
2) Add in seasoning ingredients, mashed potato, egg white and corn flour. Combine and mix together well with the prawn paste to form a smooth paste. Place in the fridge for 20 minutes.
3) Place coating ingredients in big plate. Shape prawn mixture into small disc (shape to your preference), flatten a  bit and roll each patty in bread crumbs mixture.
4) Gently place it into hot oil, do not overcrowd as the prawn cake will puff up. Fry till both sides are crisp and golden brown.
5) Drain well and serve hot with Thai Spicy Sweet sauce or Sambal Belacan.

 

Crispy Spice & Herbs Chicken Finger

Crispy Spice & Herbs Chicken Finger.jpg

Crispy Spice & Herbs Chicken Finger 1.jpg

Ingredients
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

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

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

Method
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.

 

 

Crispy Ikan Billis With Sweet and Sour Sauce

Crispy Ikan Billis With Sweet and Sour Sauce.jpg
Ingredients
80-100 g ikan billis – washed , pat dry with kitchen paper towel

Sliced thinly Ingredients
3 fresh green chilli
3 fresh red chilli
1 big red onion
2 clove garlic

Sauce Ingredients
1 packet Dancing Chef Sweet and Sour Sauce
2 tsp light soy sauce
1 tsp kicap manis
Salt to taste
1 tsp sugar
1/2 tsp black pepper
Water (optional)

Method
1) Heat enough oil in a wok and deep fry ikan billis till crispy, drain well and set aside.
2) Heat 1 tbsp  butter in a wok till hot, add in slice ingredients and saute till soft and fragrant. Add sauce ingredients and stir to mix well and bring to a low simmer.
3) Add in Ikan Billis and toss briefly to well combined with the sauce.  Transfer to serving plate and serve hot.

Crispy Egg Floss Omelette Soup

Egg Floss Omelette Soup.jpg

Ingredients
Egg Floss
3 eggs – lightly beaten
1/2 tbsp corn flour mixed with 1/2 tbsp water
(Pour into  egg mixture)

Stock Ingredients
5 cups fresh chicken stock – boil chicken bones with ikan billis
1 tomato – quartered
3 tbsp chopped spring onions

2 eggs – beaten with fork

Seasoning Ingredients
Salt to taste
1 tbsp light soy sauce
1 tsp sesame oil
1/2 tsp chicken stock granules (optional)
1/2 tsp sugar

Method
1) Heat oil in a wok till hot, swirl oil with a round ladle swiftly, slow;y sieve the egg mixture from high end into the hot oil. Continue to swirl the egg with the ladle and cook till crispy and golden brown. Remove egg floss from wok and place on kitchen paper to drain.
2) Put the stock in a large saucepan and bring to a boil, add in crispy egg floss and seasoning ingredients, taste accordingly and adjust to your preference.  Simmer for about 2 minutes.
3) Stir in the beaten eggs gradually in a slow thin stream using a fork to pull the egg across the surface of the soup into strands.
4) Sprinkle in spring onions and serve hot.

 

 

Crispy Garlic Egg Noodle

Crispy Garlic Egg Noodle.jpg
Ingredients
6 small rolls fresh egg noodles (wantan mee)
1 packet Prima Hainanese Chicken Rice Paste
10 cloves garlic – minced finely
6 cloves garlic – sliced thinly
(Heat enough oil till hot and deep fry minced and sliced garlics till crispy and golden, drain well on a kitchen paper towel).

3 tbsp garlic oil
2 eggs – lightly beaten
1 fresh red chilli – sliced

Seasoning Ingredients
1 tbsp light soy sauce
1 tsp oyster sauce

Shredded Ingredients
1 cup cabbage
1 cup carrot
1 cup french beans
1/2 cup red capsicums
2 tbsp chopped spring onions

Method
1) Bring a pot of water to a rapid boil, scald noodles for about 30 seconds. Drain with a large wire mesh ladle and immediately plunge noodles into a basin of cold water for a few seconds. Drain well and place in a dish. Mixed noodle with 1 tbsp of garlic oil.
2) Heat 3 tbsp garlic oil in a wok, add in beaten eggs, stir till bubbly forms, add in shredded vegetables and saute over high heat.
3) Add in noodles, chicken rice paste and sauce ingredients, 1/2 of crispy garlics, toss well with a pair of chopsticks until noodles are well combined with the sauce.
4) Add in chopped spring onions and serve hot, garnished with balance of  crispy bits of garlic flakes and chilli strips.

Crispy Instant Noodle Vadai

Crispy Instant Noodle with Curry Paste 1.jpg

Crispy Instant Noodle With Curry Paste.jpg

Ingredients
2 packets Instant Noodle
1 big potato – steam till cook and mashed
1 egg – beaten lightly
1 packet Prima Taste Nonya Curry Paste
150 g Self Raising Flour

Minced Ingredients
1 tbsp onions
1 tbsp each – red and yellow capsicums
2 tbsp  minced chicken meat

Method
1) Cooked Instant Noodle as per packet instruction, drain and set aside.
2) In a mixing bowl, add in mashed potato, minced ingredients, egg and flour. Mixed till well combined. Add some water if mixture is too thick. Add in cooked noodle and stir to mix well into a soft dough. Shape into medium side ball.
3) Heat enough oil in a wok and deep fry noodle balls till crispy and golden. Drain well and serve hot with sauce of your choice ie chilli or tomato sauce.

Crispy Chye Por Egg Tofu

Crispy Chye Por Egg Tofu

Ingredients
4 tubes egg tofu – cut into rounds

100 g sweet chye por
3 cloves garlic –  minced

Oil for deep frying
1/2 tsp sugar

Method
1) Heat oil in a wok and deep fry tofu till golden brown, drain and arrange on a serving plate.
2) Heat 2 tbsp of the deep fry oil in the same wok, add in garlic and chye por, saute till crispy and golden, season with a dash of pepper and sugar. Drain on kitchen paper towel.
3) Dish onto fry tofu and serve hot.