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.


Crispy Roasted Pork

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1 kg pork belly with skin

2 Stalks spring onions – cut into 3 sections
4 slices old ginger
3 star anise
1 tsp shaoxing jiu

3 tsp baking soda
1 tsp salt

Seasoning Ingredients
11/2 tbsp sugar
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp five spice powder
1 tbsp minced garlic
1/2 tsp salt

1) Bring a pot of water to a boil. Add in ginger, spring onions, star anise and pork belly. Blanch pork belly until pale and soft. Pat dry with kitchen towel.
2) Poke holes over the pork skin with a fork or skewer. Rub with salt and baking soda to season for 5 minutes. Cut a few slits over lean meat.
3) Mix seasoning ingredients well. Rub over lean meat and marinade for 2-3 hours in the fridge. Stretch it with skewer.
4) Wrap the lean meat with aluminium foil, roast in pre heated oven  (200 C) until skin has bubbled. Scratch off burnt skin and spread some oil over the skin. Baste the lean meat with leftover marinade gravy,  roast again for a further 20-30 minutes until crispy and golden brown.
5) Leave to cool before slicing it.


Fried Crispy Tofu

Fried Crispy Tofu

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2-3 blocks soft beancurd – cut into big cubes

Seasoning Ingredients
1/2 tsp salt
1 tsp Knorr Haochi Seasoning powder
1 tbsp corn flour
1/2 egg white
1/2 tsp white pepper

1) Pat dry beancurd and marinade with seasoning powder for 20 minutes.
2) Heat enough oil in a deep saucepan till hot and deep fried marinated beancurd till crisp and golden brown. Drain on kitchen paper towel, arrange on serving plate and served with chilli sauce or tomato ketchup.

Crispy Chicken Cutlet With Nuts (Cashew and Peanuts)

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Chicken Cutlet 2

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Chicken Cutlet 1

3-4 pieces boneless chicken thighs/breastmeat
100 g cashew nuts
100 g peanuts
5 tbsp flour (3 tbsp corn flour + 2 tbsp rice flour)
Oil for deep frying

Marinade Ingredients
2 tbsp light soy sauce
2 tbsp shaoxing jiu
11/2 tsp 5 spice powder
1 tsp sugar
1 egg

1) Make a few slits on the chicken and season with marinade sauce, set aside for 5-6 hours or preferably overnite.
2) Pulse the roasted cashew and peanuts in a blender or pounded till they resemble coarse crumbs.
3) Coat the marinated chicken cutlet with the nuts crumbs before coating with flour mixture. shake off excess flour.
4) Heat enough oil in a pot till moderate bubble sizzles around the chopstick. Deep fry in small batches (preferably 1 piece at a time)/
5) Deep fry till golden brown and crispy, drain well and cut into slice. Serve hot.

Crispy Ang Chow Chicken Wings

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18 pcs mid joint chicken wings
1 packet Shrimp Paste Chicken Flour
80-100 ml water

Marinade Ingredients
21/2 tbsp Ang Chow (fermented red yeast)
11/2 tbsp Ang Jiu/Hua Tio Jiu
2 tbsp light soy sauce
1 egg white
1 tsp sesame oil
1 tsp chicken powder
1 tsp sugar
1 tsp salt
1 tbsp corn flour

1) Wash chicken wings and drain and season with marinade ingredients for 6-8 hours.
2) Mix water to flour and add in marinated chicken wings in batches, deep fry till golden and crispy. Fry the second time for more crispy.
3) Serve hot with Spicy Sambal Bealacan

Taiwan Big Crispy Chicken Cutlet

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3-4 pieces chicken breastmeat
2 eggs – lightly beaten

Flour Mixture
125 g flour
125 g Sweet Potato Flour

Seasoning Ingredients
125 g light soy sauce
1 tbsp rice wine
1 tbsp sugar
1/2 tsp each – white and black pepper powder
1/2 tsp Five-spice powder
3 cloves garlic – minced finely
1 stalk spring onion
1 tsp sesame oil
(Use hand to mix and crushed the mixture thoroughly)

1) Slice the breast meat open into 3 times the size and use a meat tenderizer to tenderize the meat.
2) Marinade the breast meat with seasoning ingredients and leave in the fridge for about 4-6 hours.
3) Coat the chicken pieces with flour, egg wash and then coat with sweet potato flour, set aside until the flour surface becomes wet (make sure it stick together).
4) Heat enough oil in a wok till hot, add in the coated chicken pieces and fry till golden brown. Take out the chicken pieces and re heat oil till very hot  and re fry the chicken pieces for about 10 seconds.
5) Drain well with kitchen paper towel and cut into your desire pieces. Serve hot .