Ayam Goreng Madu Berempah

Ayam Goreng Madu Berempah.jpg

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

Crispy Fried Spiced Drumstick.jpg

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 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)

Stuffed Chicken Wings.jpg
Stuffed Chicken Wings 1.jpg
Stuffed Chicken Wings 2.jpg
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)

Fried Pandan Leave Chicken.jpg

Pandan Leave Chicken.jpg

Pandan Leave Chicken 1.jpg
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.

Fried Crispy Tofu

Fried Crispy Tofu

Fried Crispy Tofu 1.jpg

Ingredients
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

Method
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.

Fried Herbs Infused Chicken Wings/Cutlet

Fried Herbs Infused Chicken.jpg

Fried Herbs Infused Chicken Cutlet.jpg

Ingredients
8 chicken wings or
2 pieces chicken breastmeat – flatten and cut into bite size
Crispy tempura flour for coating

8 pieces red date – cut into rings
1 tbsp toasted sesame seed

Seasoning Ingredients
1/2 tsp salt
1 tbsp corn flour
2 tbsp Huji Tonic
1 egg white
2 pieces danggui – pounded coarsely
1 tbsp wolfberries  – pounded
1 tsp ginseng powder
4 red dates – pounded
2 pieces Chuan Xiong – pounded

Method
1) Wash chicken wings or breastmeat, pat dry and marinate with seasoning ingredients. Leave in the fridge overnight or at least 6 hours.
2) Before frying, coat with tempura flour and set aside for 20 minutes. Heat enough oil in a wok and fry over medium heat till golden, drain on kitchen paper towel.
3) Arrange on serving plate, sprinkle with some sesame seeds and topped with cut red date.

Ayam Kampong Goreng Berempah

Ayam Goreng Berempah
Ayam Goreng Berempah 2
Ayam Goreng Berempah 1.jpg
Ayam Goreng Berempah 3.jpg

Ingredients
1 chicken – cut into bite size
A handful of curry leaves
Oil for deep frying
Crispy tempura flour
1 egg

Seasoning sauce
1 tsp salt
1 tsp sugar
1 tsp light soy sauce
1 tsp Kicap Manis

Marinade Ingredients – Pounded/blended
8 shallots
4 cloves garlic
2 stalk lemongrass
4 fresh red chilli
3 red chilli padi
1 inch galangal
1 inch turmeric
1 inch ginger
1 tsp oil
50 ml water

Method
1) Wash chicken and drain dry. Season chicken with sauce and marinade ingredients evenly and put in the fridge for at least 6-8 hours.
2) Just before frying, coat chicken with crispy tempura flour and egg, set aside for 30 minutes.
3) Heat enough oil for deep frying, add in curry leaves and fry chicken in batches till golden and crisp. Drain on kitchen towel. Reheat oil again till hot and fry the chicken again for 3 seconds.
4) Serve hot with sambal belacan or Chilli Sauce.

Crispy Ang Chow Chicken Wings

Crispy Ang Chow Chicken Wings.jpg

Ingredients
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

Method
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

Fried Brinjal With Tom Yum Paste

Fried Brinjal With Tom Yum Paste.jpg

Ingredients
3 long brinjals – cut into 3 cm in lengthwise (match stick)
(soaked in salt water )
200 g small prawns – shelled with tail intact

Salt to taste
1 tsp gula melaka/sugar

Sliced Ingredients
4 shallots
3 cloves garlic
1 fresh red chilli
4 small red chilli padi

1 inch galangal – bruised
2 stalks lemongrass – bruised

3-4 pieces kaffir leaves – shredded roughly
21/2 tbsp tom yum paste

Method
1) Heat oil in a wok till hot and deep fry brinjals for 2 seconds, drained and set aside.
2) Heat 11/2 tbsp oil (from frying the brinjal) and sliced ingredients, galangal and lemongrass till aromatic, add in tom yum paste, stir to mix evenly and add in prawns. Continue to stir fry for 1-2 minutes, add in brinjal, kaffir leaves and toss briskly to well coated with the paste.
3) Season with sugar and salt, taste accordingly and adjust to your preference. If too dry, add a bit of water, stir to combine evenly and dish to serving plate.

Fried Tom Yum Tang Hoon

Fried Tom Yum Glass Noodle.jpg

Ingredients
200 g tung fen (glass noodle) – soaked till soft
120 g chicken breast meat – sliced thinly
1 medium squid – cut into rings
8 medium prawns – shelled and deveined
1/2 cups bean sprout
1/2 big onion -sliced
3 pieces kaffir leave – sliced into strips
4 cloves garlic – minced
1 tsp light soy sauce
1 stalk coriander leave – chopped coarsely

Chicken marinade sauce
1 tsp light soy sauce
1/2 tsp sesame oil
Pinch of salt
1 tsp corn flour

Sauce Ingredients
21/2 tbsp tom yum paste
1 tsp abalone sauce
1 tsp fish sauce
Juice of 1/2 lime
Pinch of salt (optional)
Dash of pepper
50 ml water

Sambal Belacan

Method
1) Season chicken meat with marinade sauce and set aside.
2) Heat oil in a wok and saute garlics till fragrant, add in kaffir leaves, onions, toss till onions soften.
3) Add in sauce ingredients, stir to mix evenly. Add in chicken, prawns and squid, break the chicken pieces up as you stir fry. Mix them up with the paste and keep stirring until meat turns opaque.
4) Add in tang hoon, toss to mix evenly, keep tossing and sprinkle more water if it is too dry. Add in bean sprout, salt, pepper, scoop the tang hoon over the bean sprout and cook for a further 1 minute. Toss and mix everthing together well.
5) Drizzle the light soy sauce at the side of the wok, toss to mix well. Taste accordingly and adjust to your preference.
6) Dish out to serving plate and topped with coriander leaves. Serve hot with Sambal belacan.