Dried Chick Ku Teh (Replica Bak Kut Teh)

Dried Chick Kut Teh.jpg

Dried Chick Kut Teh 1.jpg
Ingredients
4 whole kampong chicken legs – chopped to bite size
(marinate with a bit of salt, pepper, soy sauce and corn flour)

8-10 lady fingers – sliced

10  dried chillies – halved
5 slices of ginger – cut into thin strips
1 dried cuttlefish – soaked and cut into thin strips
A handful  of salted threadfin fish – fry till crisp and set aside (optional)
2 crispy tau kee  (optional)
2 tbsp sesame oil

Sauce Ingredients
1 tbsp of oyster sauce
1/2 tsp of sugar
2 tbsp dark soy sauce
200-300  ml bak kut teh stock (boiled with 1 satchet of bak kut teh spices, 2 pods pf garlics and 500 ml of water)
(mix together in a bowl)

Method
1) Deep fry marinated chicken pieces till golden, drain and set aside.
2) Heat a claypot with sesame oil till hot, add in soaked dried cuttlefish strips and saute till crisp, dish out and set aside. Add in ginger slices and dried chillies, saute till ginger is a bit golden. Add in fried chicken, stir to mix well and add in 1/2 of the sauce ingredients, stir to mix and bring to a boil. Lower heat , add in sliced lady fingers, tau kee and 1/2 of the fried cuttlefish, stir to combine well, covered and simmer for about 3 minutes or until the vegetables are soft and gravy is a bit dry, give a final stir (if you prefer more gravy add in the remaining stock) Taste accordingly and adjust to your preference.
3) Add in the crispy salted fish and remaining fried cuttlefish, covered and serve hot.

Dried Prawns Masala

Dried Masala Prawn.jpg

Ingredients
1/2 – 1 kg medium size glass prawns
1 big onion – sliced finely
5 cloves garlic -minced
1 inch ginger – minced
1 big tomato – chopped roughly
2 sprigs curry leaves
1/2 tsp mustard seeds

Dry Spices Powder (mixed)
2 tbsp red chilli powder
11/2 tbsp garam masala
1/2 tsp turmeric powder

Juice of 1/2 lemon or 1/2 tbsp tamarind paste (mixed with 1 tbsp water)
Salt to taste
Pinch of white pepper

Method
1) Clean prawns and deveined. Marinade with 1/2 tsp of turmeric powder, a bit of salt and 1 tbsp corn flour. Set aside.
2) Heat oil in a wok and splutter the mustard seeds and curry leaves. Add in the onions and saute till golden brown. Add in minced garlic, ginger and tomato. Cook till the tomato is soft.
3) Add in the mixed spice powder, stir to mix evenly and continue to stir fry till oil separates. Add in the prawns and mix for 2 minutes  so that the prawns is well coated with the masala gravy. Add in the lime juice /tamarind water, salt and sugar to taste. Taste accordingly and adjust to your preference.
4) Cover and let it cook for a further 8 minutes or till the prawns is just cooked. Serve hot.

Sambal Dried Shrimp Tau Kwa

Sambal Dried Shrimp Tau Kwa.jpg

Ingredients
5 pieces small tau kwa – cut into big chunks or to your prefer size
(soaked in salt water for 15 minutes – drain on kitchen paper towel)
A cup of shredded cucumber & carrots strips
Some slice cucumber – for garnishing
1 fresh red chilli – sliced
2 tbsp Sambal Dried shrimps
Juice of 1 calamansi juice

1/2 tbsp dried shrimps – soaked in water till soft and pounded

Sauce Ingredients – pounded roughly
3 shallot
2 garlics
1/2 inch ginger
2 fresh red chilli

Method
1) Coat tau kwa with corn flour and pan fried till golden, set aside.
2) Heat oil in a wok and saute dried shrimps, pounded ingredients till aromatic, add in Sambal Dried Shrimp and continue to stir fry for 5 minutes or oil separates.
3) Season with sugar, 1 tsp light soy sauce, taste accordingly and adjust to your preference, add salt if necessary. Add a bit of water if it is too dry. Stir to mix evenly, add in tau kwa , calamansi juice and toss briefly to coat well with the sauce.
4) Dish out to serving plate and topped with shredded cucumber, carrots and chilli.

 

Dry Chicken Chop Shanghai Noodle

Dry Chicken Chop Shanghai Noodle.jpg

Ingredients
5 pieces chicken leg/breast meat
Chopped spring onions
Cucumber – cut into thin strips
Carrots – cut into thin strips
Sambal Belacan (optional)
Crispy tempura flour (for coating)

Seasoning Ingredients
1/2 tsp each – salt & pepper
2 tbsp Self raising flour
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 egg – lighty beaten
2 tbsp corn flour
1 tbsp Shaoxing Jiu

(Cleaned chicken. remove excess fat, remove bones and pound meat lightly with the blunt edge of a cleaver to tenderise. Marinate with seasoning ingredients for at least 4 hours. Coat with crispy tempura flour and deep fry till crispy and golden brown. Drain and set aside).

1 packet Shanghai Noodle (340 g)
3 cloves minced garlic
4 shallots – sliced thinly
11/2 tbsp hot bean paste
90 g Sichuan vegetable, washed, cut into thin strips and soaked in water

Sauce Ingredients
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp Shaoxing Jiu
1 tbsp black vinegar
2 tbsp chilli oil
1 tsp sesame oil
Dash of white pepper
2 tsp sugar
1 tbsp corn flour

200 ml chicken stock

Method

Boil dried noodles. Drain and mix with with 2 tbsp oil.

1) Combine sauce ingredients with chicken stock.

2) Heat oil in a wok, add minced garlic and shallots and hot bean paste, and fry till fragrant. Add sichuan preserved vegetable and stir fry for one minute. Add seasoned stock and simmer until sauce thickens. Adjust taste to your preference.

3) Divide cooked noodles into 4-5 individual serving plate. Add 2-3 tbsp of the sauce into each plate and mix well. Sprinkle with chopped spring onion and top with chicken chop and garnish with cut cucumber and carrots. Serve hot with sambal belacan. (if desired)

Cuttlefish With Dried Chilli In Spicy Kung Po Sauce

Cuttlefish With Dried Chiili In Fragrant Sauce

Ingredients
2 small cuttlefish/1 big cuttlefish
1/2 cucumber – de-seeded and cut into strips
1/2 carrot – cut into strips
12-14 dried chillies (cut into halves)
1 onion – cut into cubes
2 stalks spring onion – cut into 4 cm in lengthwise
5 slices ginger
1 tbsp minced garlic
2 tbsp oil

Sauce Ingredients (combined together)
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp light soy sauce
1/2 tbsp thick dark soy sauce
1 tbsp tomato sauce
1 tsp black vinegar
1 tsp white vinegar
1 tbsp sugar
1 tbsp Hua tiao jiu/Shaoxing jiu
Dash of pepper
100 ml chicken stock
1 tbsp Lingham Chilli sauce (optional)
1/2 tbsp corn flour

Method
1) Wash the cuttlefish, remove the transparent layer of the skin. Wth a sharp knife, at a slant, make shallow criss-cross cuts on the inside surface of the cuttlefish. The cuttlefish will curl with an attractive pattern (after blancing in boiling water).
2) Cut the cuttlefish into pieces and blanch in  boiling water for about a minute, drain set aside.
3) Heat oil in a wok, fry the dried chillies for a seconds or two. Dish out leaving the oil in the wok. Heat oil again and saute ginger and garlics till fragrant, add in the sauce ingredients. Stir fry to mix for a seconds and simmer till sauce thickens. Add in the onion, cucumber, carrot, spring onion and cuttlefish.
4) Stir fry briskly over high heat until well combined. Dish to serving plate and serve hot.

Sweet & Tangy Dry Fried Prawns (Har Lok)

Har Lok 1.jpg
Har Lok 2.jpg

Ingredients
1/2 kg big prawns or 1 kg medium prawns
1 stalk spring onion – shredded
1 red chilli – sliced into strips

Seasoning sauce
2 tbsp dark soy sauce
1 tsp salt
1 tbsp corn flour

Sauce Ingredients (mixed together)
5 tbsp light tomato ketchup (add chilli sauce if you want spicy)
4 tbsp Lea & Perrins Worcestershire Sauce
21/2 tsp brown sugar
1 tsp sesame oil
1 tbsp oyster sauce

Method
1) Cleaned prawns and trimmed off the peelers. Marinade with seasoning sauce for 20-30 minutes.
2) Heat oil in a wok until hot and deep fry prawns for about 1-2 minutes. (This is to seal the  juices). Remove the seared prawns from wok and place on a plate lined with paper towels.
3) Using the same wok, add the sauce ingredients. Heat until sauce until slightly thickened. Taste and adjust seasoning.
4) Add in prawns and toss till prawns are well coated and fully cooked. Transfer to a serving plate and garnish with spring onion and red chilli.

Fried Brinjal With Dried Shrimp & Chilli Soy Paste

Fried Brinjal Wih Chili Soy Paste.jpg

Ingredients (for 4-5 servings)
500 g purple brinjal – cut into wedges or 3 inch in lengthwise
1 tbsp dried shrimp – soaked in water till soft and coarsely minced
3 cloves garlic – minced finely
3 shallots – minced finely
2 red chilli + 3 chilli padi – minced coarsely
1 tbsp soy bean paste (Tiger brand)
1 tsp sugar
1 tsp chicken powder
50 ml water

Method
1) Soak cut brinjals in salted water for 10-15 minutes. Drain well.
2) Heat wok until hot with 3 tbsp oil, reduce heat a little and add in the drained brinjals and stir fry over high heat till soft.Remove and set aside.
3) Reheat wok with oil and saute minced dried shrimps, garlics, shallots and chilli till aromatic, add in soy paste and stir fry for 1-2 minutes till fragrant. Add in pre-fried brinjal, water, sugar and chicken powder and stir to mix well. Simmered for 1 minutes, toss quickly to mix well (taste accordingly) and dish onto serving plate.

(Soaking brinjals in salt water prevent discolouring and also extracts the bitterness)

Dried Assam Pedas Petai With Meat (Sliced & Minced Meat)

Dried Assam Pedas Petai.jpg

Ingredients
1 packet petai (washed and halved)
200 g minced chicken meat
200 g chicken breast meat – sliced thinly
(marinade meat with 1/2 tsp salt and 1 tsp corn flour)
2 sprigs laksa leaves (daun kesom)
1 big red onion – sliced
3 chilli padi – bruised
Salt & sugar to taste
50 ml water
4 calamansi juice/1 tbsp tamarind paste (mixed with 2 tbsp water

Blended Ingredients
6 shallots
3 tbsp chilli paste
3 fresh red chillies
1 inch belacan
1/2 inch galangal
1 tbsp dried shrimp (soaked till soft)
1 tsp oil

Method
1) Heat oil in a wok and saute blended ingredients till aromatic, add meat and stir fry till opaque. Turn heat to medium and season with salt, sugar. water and laksa leaves and continue to stir fry for 2 minutes.
2) Add petai, onions and calamansi juice and briefly toss  for 3 minutes till onion is soft and gravy is a bit dry. Dish out and serve hot.

Dried Assam Pedas Belitung aka Chuit-Chuit

Dried Assam Pedas Belitung.jpg

Ingredients
1 kg belitung – washed and snip off the ends
1 red chilli – sliced
1 big onion – cut into rings
1 big tomato – quartered
Daun kesom
1 tbsp tamarind paste (mixed with 2 tbsp water)
Salt and sugar to taste
1 tbsp Knorr All in seasoning powder
1 piece dried tamarind (assam keping)
100 ml water

Blended Ingredients
3 shallots
2 cloves garlics
2 candlenuts
2 stalks lemon grass
15 dried chillies (soaked till soft and cut)
1/2 inch galangal
1/2 inch fresh turmeric
1 tbsp fish curry powder
1/2 in toasted belacan

Method
1) Heat oil in a wok and fry blended ingredients till aromatic and oil separates. Add daun kesom, tamarind water, water and stir to combine well and simmer over low heat for 5 minutes.
2) Add belitung, salt, sugar and all-in-seasoning powder. Toss to well mixed and simmer till sauce thickens. Add in tomatoes, 1/2 onion rings and stir briefly in order for the belitung to well coated with the mixture. Taste according. Add more water if the gravy is too thick to your liking.
3) Serve hot and sprinkle with the balance of cut onions and red chillies.

Chilli Crab With Dried Shrimp

Chilli Crab

Sweet & Sour Crabs.jpg

Ingredients
4 flower crabs/mud crabs
3 tbsp oil
4 slices ginger
2 tbsp dried shrimp – soaked till soft and pounded coarsely
Salt and sugar to taste
2 stalks each – coriander leaves and spring onion (cut into 2 inch) length
2 eggs – lightly beaten

Pounder Ingredients
4 shallots
3 cloves garlic
2 red chillies
4 chilli padi

Sauce Ingredients (combined)
3 tbsp Linggam Spicy chilli sauce
3 tbsp tomato sauce
1 tbsp oyster sauce
2 tbsp sugar
1/4 tsp pepper
1 tbsp white vinegar
1 tbsp lemon juice

Method
1) Clean crabs and crack the pincers with a pestle . Trim legs and cut into half or 4 pieces.
2) Heat oil in a wok and stir-fry pounded ingredients with ginger for 2 minutes. Add pounded dried shrimps and fry till aromatic.  Add crabs and stir briskly. Cover wok for about 5 minutes. Uncover and stir briskly again, then add sauce ingredients.
3) When crabs are bright red and nearly cooked, pour in the beaten eggs. Add spring onions, stirring to mix the sauce.
4) Dish out, garnish with coriander leaves and serve hot with rice or man tou.