Crispy Fried Cereal Chicken

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Ingredients
1 kg chicken or 4 chicken legs
(cut into large pieces)
Oil for deep frying
2 sprigs curry leaves

Seasoning
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

Method
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.

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Crispy Fried Nonya Chicken (Inchi Kabin)

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Ingredients
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

Method:
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 Spiced Chicken Legs (Ayam Goreng Berempah)

Spiced Chicken Cjop

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Ingredients
4 – 5 pieces boneless whole chicken legs
Blended Ingredients
6 shallots
4 cloves garlics
5 fresh red chillies
3 stalks lemongrass
4 slices galangal
1 tbsp oil
100 ml water
1 inch turmeric

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
Salt to taste
1 tbsp kicap manis

Flour Coating Mixture
60 g breadcrumbs
150 g crispy flour + 20 g rice flour (combined)
1 egg – lightly beaten

5 pieces kaffir leaves – sliced thinly

Method
1) In a mixing bowl, add in blended ingredients and sauce ingredients, mix to combine well. Add in the boneless whole chicken leg to the marinate and marinate for at least 6 hours.
2) Pour the marinated chicken leg and sauce into a wok and cooked till fragrant and chicken leg is 3/4 cook. Remove the chicken leg from the sauce. Reserve the sauce for later use.
(Bring the reserve gravy and 50 ml water to a boil, taste accordingly)
3) Coat chicken legs with combine flour, egg wash and coat with breadcrumbs. Set aside for 20 minutes.
4) Deep fry in hot oil till crispy and golden in colour.
6) Drain well and serve hot with gravy and topped with thinly sliced kaffir leaves.

 

Crispy Chicken and Prawns Roll aka Ngoi Hiang

ngoi hiang
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Ingredients
Makes about 12 rolls

Ingredients:
Beancurd sheet, large size, 2 sheets

Filling:
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

Method:
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 Stuffed Chicken Wings

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Ingredients
12 chicken wings – washed and deboned
Adequate crispy tempura flour for coating

Fillings
300 g prawn meats (minced)
5 water chestnuts (Chopped)
1 carrot (shredded)
1 egg (lightly beaten)
1 stalk parsley (Chopped)

Seasoning
1 tsp chicken powder
2 tsp light soy sauce
2 tsp corn flour
1 tsp sesame oil
salt and pepper to taste

Method
1) Mix ingredients for fillings in a bowl, add seasoning and marinade for 30 minutes
2) Stuff the mixture into chicken wings.
3) Coat chicken wings with crispy tempura flour and set aside for 10 minutes. Deep fry in hot oil until crispy and golden brown. Drain well.
4) Serve hot with Sambal Belacan, tomato sauce or chilli sauce.

Crispy Chicken In Tangy Ginger Sauce

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Ingredients
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

Method
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.

 

Crispy Chicken In Spicy Strawberry Yoghurt Sauce

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Ingredients
8 drumsticks
3 strawberries (Slice )
140 ml Low Fat Strawberries Yoghurt

Sauce Ingredients
1 tbsp kicap manis
1/2 tbsp oyster sauce
1 tbsp chilli sauce
1 tsp sugar
Salt to taste

Spice Ingredients (blended)
3 cloves garlic
8 shallots
3 pieces candlenut
1 tomato
4 fresh red chillies
1 inch roasted belacan
50 ml water

Method
1)  Wash drumsticks and remove any excess fats. Pat dry, make a few slits on the thicker part of the drumsticks. Season drumsticks with salt and tumeric powder for 1 hour.
2) Heat enough oil in a wok and deep fry drumstick till crisp and golden. Drain and set aside.
3) Heat 2 tbsp oil in a wok and add in blended ingredients and saute till fragrant and oil separates. Add in yoghurt, sauce ingredients, stir to mix well over low heat for 1 minute.
4) Add in fried drumsticks and toss briefly to well combine with the sauce. Taste accordingly and adjust to your preference. Add in slice fresh strawberries.
5) Serve hot with rice.

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.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Cucur Udang/Prawn Fritter

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Ingredients (A)
350 g prawns – chopped coarsely
2 red chillies
2 green chillies
1 big onion

Flour mixture
400 g crispy flour
1 tsp baking powder
2 eggs
Salt and pepper to taste
400 ml icy water

Method
1) Mix flour mixture till thick and smooth, add in Ingredients (A) and stir to mix well.
2) Heat enough oil  for deep frying. Use a teaspoon to shape the batter from (1) into a ball shape. Alternately, use a small soup ladle, heat it in oil and place a scoop of the batter)
3) Deep fry in medium heat until golden brown. Drain well on kitchen paper and serve hot with spicy chilli sauce.

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.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Crispy Mushroom Bolognese

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Ingredients
15 pieces medium fresh shitake mushrooms
(remove stems and minced coarsely)
70 gm minced chicken
2 small potato- steamed and mashed
1 tbsp minced coarsely onion

1 tbsp garlic oil
Corn flour for dusting

Seasoning Ingredients
2 tbsp San Remo Tomato and Basil Sauce
Salt to taste
1 tsp sugar
1/2 tsp sugar
1/2 tsp pepper
1 tsp corn flour

1 egg – lightly beaten
3 tbsp corn flour
4 tbsp panko breadcrums – pound till finely

Oil for frying

Method
1) Heat oil in a wok and saute onion till fragrant, add in minced meat and mushroom stem, saute till meat is opaque, set aside.
2) In a mixing bowl, add in fry ingredients, mashed potato, seasoning ingredients and mixed till well combined.
3) Lightly coat the mushroom and filled up with the mixed ingredients, lightly dust with flour, egg wash and coated with pounded panko breadcrumbs. Do the same to the rest of the mushrooms.
4) Heat enough oil in wok till hot, slowly lower the paste side down first and fried till crispy and golden, drain well on kitchen paper.
5) Serve hot with olive vegetable fried rice and dip with Thai sweet and spicy sauce.

Crispy and Spicy Fish Finger

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Ingredients
4 pieces White Fish Fillets – cut into 1/2 inch thick strips, washed, cleaned
Juice of 2 Lemons

300 g fish paste (can be bought from wet market)

Marinade Ingredients
1 tbsp Masala Powder
1 tbsp chilli powder
1/2 tbsp coriander powder
1 tbsp minced garlic
1 tbsp minced shallots
1 tsp minced chilli padi
1 tbsp minced ginger
1 tbsp minced mint leaves
Salt to taste
1 egg – lightly beaten

Flour Coating Mixture (combined)
200 g self raising flour
1 cup Panko breadcrumbs
1/4 tsp each – salt,  pepper and bicarbonate powder
1 tbsp Masala powder

Batter
80  g self raising flour
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper

Oil as required

Method:

1. Mix lemon juice and marinade ingredients  in a bowl.
2. Marinate the fish strips in this for an hour or two in the fridge.
3. Remove the fish from the marinade and keep aside to remove excess marinade.
4. Wrapped fish strips with fish paste and shape to your preference.
5. Just before frying coat the fish fingers with flour coating mixture. Dip into batter mixture and drop into hot oil. Fry over medium heat for 1 minute and reduce heat to moderate and cook until crispy and golden.
6. Remove and drain excess oil.
7. Serve hot with sambal belacan or tomato ketchup or chilli sauce.