Crispy Ikan Billis With Sweet and Sour Sauce

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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)

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

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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

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

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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

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

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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

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

4 tubes egg tofu – cut into rounds

100 g sweet chye por
3 cloves garlic –  minced

Oil for deep frying
1/2 tsp sugar

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.

Crispy Hor Fun (Flat Kway Teow) With Salted Egg Yolk and Cereal

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300 g Hor Fun (flat kuey Teow)
1 sprig curry leave – use the leaf only
3 small chilli padi – slice finely
2 cloves garlic – minced finely

Seasoning Ingredients
1 egg – lightly beaten
1/2 tsp salt
1/2 tsp pepper
1 tbsp corn flour

3 fresh salted egg yolks – steamed and mashed
3 tbsp Knorr Golden Egg powder
1/2 tbsp sugar
1 tbsp milk powder
2 tbsp Nestum Cereal
50 ml water
1/2 tsp salt

1 tbsp butter
2 tbsp oil

1) Marinade Hor Fun with seasoning ingredients and leave aside for 10 minutes.
2) Heat enough oil in a wok and deep fry marinaded Hor Fun in small batch till finish. Reheat oil and deep fry till golden and crispy, Drain on paper towel and set aside.
3) Heat oil and butter in a clean wok, add in minced garlic, curry leaves and chilli padi. Saute till aromatic, add in mashed salted egg, egg powder and stir fry till bubbly forms. Add in nestum cereal, milk powder and stir to combine well over low heat for 1 minute.
4) add in sugar and salt to taste. Stir to combine well and add in water, simmer over low heat till sauce thicken, add in the crispy Hor Fun, toss briskly to combine well with the sauce.
5) Serve immediately.

Crispy Pan Grilled Spinach Cake

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(serves 4)

200 g medium prawns – shelled, devein and minced finely
200 g minced chicken/pork
80 g Spinach (blanch, drain and chop)
80 g french bean (blanch and cut)
80 g mushrooms (soak, drain, steam cook and dice)
1 potato (steam cook and mashed coarsely)
2 tbsp diced finely carrot

Seasoning Ingredients
1/2 tsp salt
1 tbsp Huiji Honey
1/2 egg white
1/2 tsp corn flour

1 egg – beaten lightly
Crispy tempura flour batter (should not be runny)
1 tbsp flour

1) In a mixing bowl, add in minced prawns, meat, seasoning and stir to mix well.
2) Add in spinach, french beans, mushrooms, carrots, potato, stir to combine well and toss evenly. Flatten on oiled board and sprinkle with some flour. Glazed with beaten egg.
3) Heat a bit of oil in a non stick pan and fry coated side for 1 minute, flip over and coat with flour and egg , turn over to fry until cooked. Set aside to cool completely and coated with crispy tempura flour batter.
4) Heat oil in a wok till hot and and deep fry spinach cake till crispy and golden. Remove and drain well. Cut into chunks and serve with sweet and tangy sauce.

Sweet and Tangy Sauce
2 tbsp Huiji Honey
3 tbsp Thai Sweet Spicy Sauce
Juice of 1 calamansi

Mix all in small bowl till well combined.


Crispy Fried Spiced Drumstick

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12 drumsticks – washed and pat dry, using a fork to poke the thicker part of meat

200 ml fresh milk
1 tsp salt
1/2 tsp pepper

Marinade Ingredients
2 tbsp minced garlic
1 tbsp red chilli powder
2 tbsp Masala powder
1 tsp turmeric powder
1 tsp salt
1/2 tsp pepper
1 tbsp oil
1 tbsp corn flour
1/2 egg white

Flour Coating Mixture (combined)
100 g self raising flour
1 tsp baking powder
50 g rice flour
1/2 tsp salt
1/2 tsp pepper

150 g bread crumbs

2 eggs – lightly beaten

1) Soaked drumstick with fresh milk, marinade ingredients and refrigerate for about 1  hour or more.
2) Remove drumstick from milk  and place on a steaming plate. Steam over rapidly boiling water for 30 minutes. Remove from steamer and set aside to cool.
3) Just before deep frying, coat drumstick with flour mixture, egg wash and coat with bread crumbs, press lightly and set aside for 10 minutes.
4) Deep fry in hot oil till crispy and golden in colour, drain well and serve hot.


Crispy Thai Stuffed Chicken Wings (Kai Sawt Sai Tawt)

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8-10 big chicken wings – mid joints and tip only, washed and pat dry

Seasoning Ingredients
1/2 tsp salt
1 tsp fish sauce
5 pieces coriander roots – pounded
4 shallots – pounded
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp ginger juice
1 tbsp corn flour
1/2 tsp sugar

Fillings Ingredients
250 g prawns
100 g minced chicken meat (using the meat scrape from the wings)
1 tsp white pepper
2 chilli padi – minced
1 tbsp chopped coriander leaves
1/2 egg white
2 tbsp red curry paste
1 tsp corn flour

(flatten each prawn with the side of the cleaver, whack hard once or twice. Minced finely and place in a bowl with the minced chicken meat. Stir vigorously with a pair of chopstick in one direction till sticky. Add in all other filling ingredients and mix thoroughly.

1) To make chicken wing pocket, cut tendon around exposed tip of bones. Scrape out meat from each bone with a knife, twist and remove smaller bones. Cut remaining bigger bone from joint. Marinade with seasoning ingredients  for about 4-6 hours in fridge.
2) Filled chicken wings with prawn mixture till 3/4 full. Steam over rapidly boiling water for 8 – 10 minutes. Remove and set aside to cool.
3) Dredge with crispy tempura flour and set aside for 5-10 minutes, to let flour adhere well to the chicken wings
4) Tap gently to remove excess flour, deep fry wings over medium low heat till crispy and golden brown, drain well on kitchen paper towel.
5) Serve hot with Thai sweet sauce at the side.

Crispy Noodle Wrapped Prawns

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15 medium or large prawns -shelled, deveined with tails intact
1/2 packet egg noodles

Seasoning Ingredients
1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1/2 egg white
1 tsp corn flour

1) In a mixing bowl, marinade prawns with seasoning ingredients for about 20 minutes.
2) Cook noodles in a large saucepan of boiling water, following packet directions until tender. Drain. Rinse under cold water. Drain.
3) Divide half the noodles into 15 portions. Neatly wrap each noodle portion around 1 prawn. Repeat process with remaining noodles and prawns.
4) Pour enough oil into a frying pan to cover base. Heat over medium-high heat. Cook prawns, in batches, for 2 to 3 minutes each side or until prawns are pink and noodles are crisp. Drain on a plate lined with paper towel. Serve prawns with dipping sauce.