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.



Crispy Fish Fillets with Lemon Sauce

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fish fillets with lemon sauce


400 g fish fillet (red snapper, thread fin or sea bass)
– cut into slices

Seasoning Ingrediens
dash of sesame oil and pepper
1/2 tsp light soy sauce
1 tbsp corn flour

1 egg lightly beaten

Flour mixture sifted
3 tbsp All purpose flour
1 tbsp rice flour
1/2 tsp baking powder
1/4 tsp salt

Lemon Sauce Ingredients
2 tbsp lemon juice
1 tbsp plum sauce
2 tbsp honey
1 tsp light soy sauce
1/2 cup water
1 tbsp cornflour

1) Marinade fish slices with seasoning ingredients for 20 minutes.
2) Dip marinated fish slices first in the beaten egg, then coat evenly with flour mixtures, shaking off excess flour.
3) Heat enough oil in a wok and deep fry battered  fish until golden. Remove and reheat oil till hot, put back the fish slices and deep fry till crispy and golden brown. Drain and set aside.
4) In a saucepan, bring lemon sauce ingredients except corn flour to a simmer. Gradually add in corn starch solution to thicken the sauce to desire consistency. Transfer to a small serving bowl.
5) Serve fish slice hot with the lemon sauce or drizzle lemon sauce over it just before serving.

Crispy Mash Potato With Shrimp

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Ingredients A
16 medium/big prawns (remove heads and shell except the tails)
1 tbsp corn flour
1/2 tsp each: Salt, pepper and chicken powder

Ingredients B
125 g rice flour/corn flour
350 g potato (peeled, steamed and mashed)
1 tsp chicken powder
1 tsp sugar
1 tsp pepper
A bit of salt and chicken powder
11/2 tbsp shredded chedder cheese
1 egg
1 tbsp olive oil

Ingredients C
80 g bread crumbs panko
6 tbsp rice flour
2 eggs – lightly beaten

1) Mix Ingredients A and marinate for 10-15 mins.
2) Combine Ingredients B evenly. Divide the mixture into 16 portions. With lightly greased hands, wrap the potato mixture around the prawns except the tail. Coat with rice flour, egg-wash and then bread crumbs.
3) Gently set coated prawns into hot oil on medium heat and fry till golden brown. Drain and arrange on serving plate. Serve hot with sweet and spicy sauce. The prawns should turn out with a crispy surface and soft insides.

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.

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 Spiced Chicken Legs (Ayam Goreng Berempah)

Spiced Chicken Cjop

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spiced chicken chop 5

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

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

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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 Stuffed Chicken Wings

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

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

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

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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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.


Crispy Chicken In Spicy Strawberry Yoghurt Sauce

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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

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.

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