Fried Assam Laksa La Mian

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Fried Assam Laksa LaMien.jpg

120 g Prima Taste Premium Non-Fried Noodle (La Mian)
(cook according to the instruction on the packet)
1 stalk bunga kantan – sliced finely (divide into 2 parts)

2 garlics- minced
3 shallots – sliced
1 stalks lemongrass – sliced finely
1/2 cup dried shrimps – soaked till soft and chopped finely
30 g Tom Yum paste
1/2 can sardines/ikan kembong – mashed roughly
2 tbsp toasted belacan
2 tbsp ‘hae ko’ (prawn paste)
juice from 5 limes or 100 ml assam water
1 tbsp chicken powder
200 ml water
4 tbsp oil

Garnishing
1/2 stalk bunga kantan – minced
1 big red onion – sliced in rings
1 small stalk lettuce – shredded
1/2 cucumber- julienned
1 red chiili – julienned in thin strips
6 chilli padi – cut finely
6 daun kesom – shredded
a handful of mint leaves
Calamansi

Method
1) Heat oil in a wok and add garlics, shallots and dried shrimps. Saute until lightly browned and aromatic. Add tom yam paste, water and belacan, stirring well to mix.
2) Add hae ko and water, season with chicken powder, stir and mix well.
3) Add in La Mian, sardines/ikan kembong and stir with a ladle and a pair of chop sticks. Add the lemongrass, 1/2 of sliced bunga kantan and lime juice. Add salt if necessary.
4) Arrange lettuce on a large plate, ladle the noodles over the lettuce and top with all the remaining garnish. Serve with calamansi on the side.

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Fried Green Curry La Mian

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Green Curry La Mian.jpg

Ingredients:
255 g Prima La Mian (Premium Non-fried Noodle)
80 g Coconut milk
50 g water
Salt to taste

Blended Ingredients
18 green chilli/chilli padi
2 inch galangal
2 stalks lemongrass
8 cloves garlics
6 shallots
20 g coriander roots/stems – chopped
1/2 tsp pepper
1/2 tsp salt
4 candlenuts
1 tsp each – coriander and cumin powder
1 inch belacan
2 kaffir leaves

80 g beansprout
1 fresh red chilli – sliced
2 fresh green chilli – sliced
150 g minced chicken meat (season with a bit of salt and corn flour)
100 g medium prawns – shelled with tail intact
6 pieces long beans – cut into 11/2 inch in lengthwise
2 tomatoes – quartered

1 handful of mint leaves

Sauce Ingredients
1 tbsp light soy sauce
1 tsp chicken granules
1/2 tbsp fish sauce
1 tsp sugar
11/2 tbsp gula melaka

Paste:
Place all the paste ingredients in the blender/processor and mix to obtain green curry paste.The above estimate gives almost 1/4 cup of paste which can be stored in a clean sterilized jar in the fridge.

Cook noodles according to instructions on pack.

Method
1) Heat 1 tbsp oil in a non-stick wok and add in 3 tbsp of green curry paste, saute till oil separates, (color will become darker).
2) Add in minced meat and saute for 1-2 minute, add in long beans, tomatoes, prawns. Stir to mix well with the paste, add in water and coconut milk. Stir to mix well and bring to a boil, reduce heat and let it simmer until vegetables get cooked.
3) Add in la mian and mix gently using a pair of chopstick till it is well coated with the gravy. Add in the sauce ingredients and cooke for a few more minutes till everything gets well blended and sauce has reduced or thickened as per taste or your preference choice.
4) Serve hot with some sliced cucumber, crispy tofu and mint leaves. Topped with sliced green and red chillies.

 

Fried Ulam Brown Rice

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Ingredients
300 g Cooked Brown Rice (preferably overnight)
1 piece deep fry Ikan Kembong or Batang fish – mashed coarsely
150 g minced chicken meat (season with a bit of salt and corn flour)
1/2 cup bean sprouts
2 tbsp kerisik
Salt, sugar and lemon juice to taste
1 tbsp olive oil
1 cup steam pumpkin – cube
1 large egg – beaten lightly

Sliced thinly Ingredients
1 fresh red chilli
2 shallots
2 garlics

Herbs leaves shredded thinly
1 small turmeric leaf
1 handful of Kesom leaves
3 pieces kaffir leaves
3 pieces kaduk leaves
1 stalk lemon grass
1/2 inch galangal

Method
1) Heat olive oil in a wok and saute sliced ingredients till fragrant, add in minced meat and stir fry till opaque. Add in egg and fish meat, stir fry for a minute.
2) Add in brown rice and stir fry briskly over high heat till well combined. Add in salt, sugar, lemon juice to taste. Adjust to your preference.
3) Lastly add in shredded herbs, bean sprouts, pumpkin and kerisik. Stir to mix evenly with the rice.
4) Serve hot with Sambal Pedas prawns.

Fried Chicken in Spicy Coconut Milk Gravy

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Ingredients
1 chicken – cut into bite size
(marinade chicken with salt, black pepper and corn flour)

2 stalks lemongrass – bruised
1 inch galangal – bruised
6 chilli padi
2 kaffir leave
2 salam leave
400 ml Ayam Brand coconut milk (coconut milk + 200 ml water)
Juice of 1 lime
1 tbsp gula melaka
1/2 tsp sugar

Blended Ingredients
4 red fresh chilli
5 chilli padi
4 shallots
2 cloves garlic
10 candlenuts
1 inch fresh turmeric
1 inch ginger

Method
1) Deep fry chicken till crisp and golden. Drain and set aside.
2) Heat 3 tbsp oil in a wok and saute blended ingredients until fragrant. Add the lemongrass, galangal, chilli, kaffir and salam leaves. Pour in the coconut milk and simmer over low heat till gravy thickens. Season with lime, gula melaka, sugar  and salt to taste.
3) Add in the fried chicken and stir briskly to well coated with the gravy.
4) Dish out to serving plate and topped with shredded kaffir leaves and slice chilli. Serve hot,

Char Kueh Kak (Fried Carrot Cake)

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Ingredients
2 cups radish cake – cut into small cubes (pan fry till light brown on both sides)

5 cloves garlic –minced
20 gm sweet chai por – rinsed and drained
1 tbsp chilli paste
2 large eggs
50 gm beansprouts
50 gm chives– cut into 1 inch lengthwise

Seasoning Sauce

1 tbsp light soy sauce
1 tbsp water
1 ½ tbsp dark soy sauce
1  tbsp fish sauce
½ tbsp Woh Hup Vegetarian sauce (Shitake Mushroom less salt)
1/2 tsp sugar

Method

1) Heat oil in a non stick wok, saute garlic and char por till fragrant, add in eggs and scramble them lightly.
2) Add in the fried radish cake before the eggs set. Toss the ingredients and add in seasoning sauce. Adjust taste to your preference.
3) Add bean sprouts and chives , stir fry to mix until cooked through.
4) Dish out and serve immediately with sambal at the side (optional).

 

Sambal Fried Rice With Golden Salted Egg Powder

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Ingredients
2 bowls cold cooked rice
1 large tau kwa – cut into small cubes and deep fry  till golden- drain and set aside
2 – 3 Ikan Kembong – washed, cleaned and deep fry till crispy

Marinade Ingredients
3 large eggs – lightly beaten
Pinch of black pepper
1/2 tsp salt
1/2 tsp Knorr Chicken Powder
1 tsp turmeric powder

3 fresh salted egg yolks – steamed and mashed
3 tbsp Knorr Golden Egg Yolk Powder
1 tbsp butter
1 tsp sesame oil
2 shallots – slice thinly
2 clove garlic – minced
1 tbsp Sambal Belacan
1 sprig Curry Leaves

A mixture of Herb Leaves
Pudina leaves
Daun kesom
Daun Kunyit

Cucumber – sliced
Tomato – sliced

Method
1) In a mixing bowl, add in cold rice and marinade ingredients, mix to combine well, make sure the rice is well coated with the eggs. Set aside for 20 minutes.
2) Heat butter  and sesame oil in a wok till hot, add in mashed salted egg yolk, curry leaves, shallots, garlic and saute till bubbly and fragrant, add in salted egg powder, stir to mix well.
3) Add in the rice, stir fry until the eggs dries up. If desired, add more seasonings and 2 tbsp  Sambal Belacan.  Stir to mix well and add in the chopped spring onion and tau kwa, stir fry for another 2-3 minutes and dish up.
4) Transfer to a serving plate, sprinkle one tbsp of Golden Salted Egg Powder over it and add crispy kembong fish, Mixed herbs vegetables, cucumber, tomato and sambal at the sides.

Ayam Goreng Madu Berempah

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Ingredients
6 drumsticks and 8 mid joints chicken wings
4 pieces kaffir leave – shredded finely
2 tbsp honey
Salt to taste
1 tsp corn flour
1 egg
Crispy tempura flour – for coating

Blended Ingredients
2 stalks lemongrass
6 shallots
4 cloves garlic
1 inch galangal
1 inch ginger
1 inch turmeric
1 tbsp Chicken Curry Powder
1 tbsp Garam Masala
50 ml water

Method
1) Clean drumstick and wings, cut a few slits on the thicker part of drumstick. Marinade with blended ingredients, egg, honey, corn flour and salt for about 4-6 hours in fridge.
2) Steamed marinated drumsticks and wings over rapidly boiling water or about 20 minutes. Set aside to cool down.
3) Before frying, coat with crispy tempura flour and set aside to 10 minutes. Heat enough oil in a wok over medium high heat and deep fry drumsticks and wings till crispy and golden. (since there is honey, adjust the heat as it will burnt very easily).
4) Drain and serve hot with Sambal Belacan.

Crispy Fried Spiced Drumstick

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Crispy Drumstick.jpg
Ingredients
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

Method
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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Ingredients
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.

Method
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.

Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)

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Ingredients
5 boneless chicken whole legs/thighs  – cut into bite size
Big Pandan leaves for wrapping

Seasoning Ingredients
3 cloves garlic – pounded
4 shallots – pounded
2 pieces coriander roots – minced
2 stalks lemongrass – pounded finely
1 inch galangal – pounded
1 tsp fish sauce
50 ml coconut cream
1 tbsp oyster sauce
1 tbsp gula melaka
1/2 tbsp corn flour

Method
1) Place seasoning ingredients in a big mixing bowl and add in the chicken meat, stir to mix well and leave inside the fridge for 2-4 hours..
2) Wrap the marinated chicken meat with pandan leaves (like ketupak or dumplings).
Drain wrapped chicken for a few minutes to remove excess marinade. Deep-fry in just smoking oil over high heat till leaves are brown and meat just cooked, 2-3 minutes. Drain. Serve immediately with the sauce on the side.