Pan Grilled Spicy and Tangy Prawns

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15 Medium large prawns – cleaned
3 tbsp Tom Yum Paste
1 tbsp honey
3 tbsp corn oil

3 tbsp butter/margerine
1 stalk spring onion – chopped

1) Wash and drain prawns
2) Rub 3 tbsp oil and Tom Yum Paste with honey all over prawns and leave to marinade for at least 30 minutes to 1 hour.
3) Heat 3 tbsp butter in a pan. When butter is smoking, place prawns around the pan and grilled prawns till both sides turn pink. (takes about 5 minutes).
4) Transfer to serving plate and topped with chopped spring onions. Serve hot.


Grilled Honey Stuffed Sambal Sotong

Grilled Sambal Sotong.jpg
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800 g Sotong
1/2 fresh white shredded coconut
1 piece turmeric leaf – shredded
Aluminium foil (for wrapping)
Banana leaves

Blended Ingredients
5 fresh red chilli
4 -6 chilli padi
1 inch galangal
3 stalks lemongrass
8 shallots
3 cloves garlic
1/2 inch ginger
1 inch turmeric
4 pieces candle nut
1/2 tbsp coriander powder

Sauce Ingredients
2 tbsp Huiji Honey
Salt to taste
Juice of 1/2 lime

1) Clean sotong and set aside.
2) Heat wok with oil and saute blended ingredients till aromatic and oil separates. add in shredded coconut and sauce ingredients. Stir to mix evenly, adjust taste to your preference and cook till almost dry.
3) Stuffed sotong with the cooked sambal till 3/4 full and seal off with a toothpick. Repeat the same to the rest of the sotong. (Make a few slits on the body).
4) Place the stuffed sotong on a piece of banana leaf on aluminium foil, spread the balance of sambal  all over the sotong/
5) Baked/grilled in pre heated oven 200 C for about 20-25 minutes or till cooked. DO NOT OVERCOOKED or the sotong will become rubbery.
6) Serve hot.

Grilled Marmite Chicken Wings

Grilled Marmite Chicken Wing

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16 mid joint chicken wings – washed, pat dry and cut a slit in the center

Roasted sesame seed

Seasoning Ingredients
1 tbsp minced garlic
1 tbsp minced ginger
11/2 tbsp marmite
1 tbsp oyster sauce
2 tbsp honey
1 tsp salt
1 tbsp corn flour
1 tsp  sesame oil
1 tbsp tomato sauce

1) In  big mixing bowl, add in the seasoning ingredients and mix well, add in the chicken wings and mix till well combined. Pour eveything into a zip lock bag and leave in the fridge for about 4-6 hours.
2) Line a baking tray with aluminium foil and place the baking rack over it. Place the marinated wings on the rack and grilled in the pre heated oven (225 C) for about 15-20 minutes, baste with the leftover gravy on and off.
3) Once it is golden brown sprinkle with some roasted sesame seeds.  Serve hot.

Grilled/Baked Black Promfret with Sambal

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1 medium Black Promfret/Seabass/stingray
Banana leaf
1 red onion – cut into rings
1-2 calamansi – halved

Marinade Ingredients
Juice of 1 calamansi
1/2 tsp salt
1 tsp corn flour

Pounded/blended Ingredients
8 shallots
3 cloves garlic
2 stalks lemongrass
1 inch belacan
6 fresh red chillies
4 pieces candlenut
1 tsp oil
50 ml oil

Seasoning Ingredients
1/2 tsp salt
1 tbsp sugar
Juice of 1 lime

1) Wash and clean fish. Season fish with marinade ingredients and set aside for 1 hour.
2) Heat oil in a wok and fry the fish till golden, dish out and place on a piece of banana leaf.
3) Heat 2 tbsp oil and saute pounded/blended ingredients till aromatic and a bit dry, add in seasoning ingredients and stir to mix evenly, adjust taste to your preference.
4) Spread the cooked paste over the fish and wrap it up, secure with toothpick.
5) Grilled/baked in a pre heated oven (230 C) for 20 minutes. Serve hot with cut ring onions and calamansi.

Thai Satay Chicken With Spicy Peanut Sauce


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1 kg skinless chicken breastmeat – cut into bite size
Wooden skwers  (soak in water)
1 cucuber – cut into cubes
2 big red onions – Sliced
Benefit Coco Premium Coconut Oil – during grilling

Marinade Ingredients
2 tbsp minced garlic
2 tbsp minced lemongrass (white parts)
3 tbsp Kicap Manis
2 tbsp Sugar
1 tbsp gula melaka
1/2 tsp salt
2 tbsp fish sauce
1/2 tbsp chili powder
11/2 tbsp fresh Masala powder (bought from Indian spice shop)
150 ml coconut cream
1 tsp turmeric powder
1 tsp coriander powder
1 tsp ground peppercorn
1 tbsp corn flour
2 tbsp ginger juice

Peanut Sauce
3 tbsp fish sauce
5 tbsp tamarind juice
5 tbsp creamy peanut butter
2 tbsp sugar
1 tbsp gula melaka
1 tbsp chilli powder
2 tbsp chilli oil
1 tbsp minced garlic
750 ml water (700 ml coconut cream + 50 ml water)
(Put all in a saucepan and bring to a boil over medium heat, taste accordingly)

1) Season chicken with marinade ingredients overnight or 4-6 hours. Take out the chicken meat and insert the skewer through the meat. Grill over charcoal stove 4-6 minutes on both side (brush with Benefit Coco Premium Coconut oil) or it is cooked through.
2) Serve with peanut sauce and cucumber and onions on the side.

Grilled/Baked Fish With Sambal Tom Yum & Belimbing Buluh

1 – 2 pieces Stingray/Seabass
1/2 cup of daun kesom
4 pieces kaffir leave
1 piece banana leaf
Aluminium foil
2 calamansi

Sauce Ingredients
2 tbsp Tom Yum Paste
1 tsp fish sauce
1 1/2 tbsp lime juice
Salt to taste (optional as fish sauce is salty)
1 tbsp gula melaka

6 belimbing buluh – halved or
(1 tbsp tamarind paste – mixed with 2 tbsp water)

Blended Ingredients
6 shallots
2 stalks lemongrass
15 dried chillies (soaked with hot water till soft)/
2 tbsp red chilli paste
1 inch ginger
1 inch galangal
4 cloves garlic
5 red chilli padi
2 pieces kaffir leave
1 sprig daun kesom
1 tbsp oil
50 ml water

1) Heat oil in a wok and saute blended ingredients and sauce ingredients till aromatic and oil separates, add in seasoning ingredients, stir to mix evenly and taste accordingly and adjust to your preference. Continue to stir fry sambal becomes darker in colour. Off heat and set aside to cool.
2) Place the banana leave on the aluminium foil, spread the sambal on the banana leave, place the fish on it and top with belimbing buluh, tomato, daun kesom and kaffir leaves.  Wrapped it up neatly.
3) Grilled/baked in pre heated oven (200 C) for about 30 minutes or till fish is cooked through.
4) Once cooked, squeeze some lime juice over it before serving.

Grilled/Baked Ginger & Turmeric Chicken

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5 chicken legs / 1 whole chicken (cut into 4 parts)

Ingredients A
1 tbsp light soy sauce
1 tsp sugar
1 tbsp oil
Salt to taste
1 tsp corn flour

Blended Ingredients
8 shallots
3 cloves garlic
2 tsp black pepper corns
2 cm fresh turmeric
4-5 inch ginger
3-4 fresh red chillies

1) Mixed blended ingredients with Ingredients A and add chicken legs, marinade for at least 4 hours.
2) Arrange chicken legs on greased baking tray and baked or grilled in pre heated oven for 30-40 minutes or until chicken is golden brown and crisp/cooked through.
(after 15 minutes, flip chicken and continue to grill)
3) Transfer to serving plate and topped with crispy ginger strips. Serve hot with rice and   cucumber salad.

(You can also deep fry till golden brown and crisp).

Grilled Spicy Roasted Chicken (Ayam Percik)

Ayam Percik
4 whole chicken legs – (cut 2-3 slits in thicken part of meat)
1 piece banana leaf
1 big onion – cut into rings
1 tomato – quartered
1/2 cucumber – sliced

200 ml coconut milk
Salt & sugar to taste
3 pieces Asam keping

Seasoning Ingredients
1/2 tsp salt
1 tsp BBQ seasoning (Whittingtons brand)
1 tbsp corn flour
(Marinate for about 2 hours in the fridge)

Gravy Ingredients (Blended finely)
3 stalks lemongrass
5 shallots
3 cloves garlic
1 inch each: ginger, blue ginger, turmeric
15-20 dried chillies

1) Heat wok with oil and saute blended ingredients till aromatic and oil separates, add asam keping, coconut milk, salt and sugar to taste. Simmer over low heat till gravy thickens.
2) Pre heat grill to 230 C and line a baking tray with aluminium foil. Lay a banana leaf over it and brush with some oil. Place marinated chicken legs on top and grill till 1/2 cooked. Spread chicken with some cooked gravy and continue to grill till gravy sizzles and then flip chicken and do the same.
3) Grill till chicken is cooked and a bit charred. Garnished with cut onions, cucumber or tomato. Serve hot with the balance of the gravy or Sambal Air Asam Cencaluk.

Baked/BBQ (Grilled) Stingray

BBQ Stingray
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Blended Ingredients for Sambal
8 shallots
3 cloves garlic
1 inch galangal
3 stalks lemongrass
1/2 inch fresh turmeric
2 tbsp dried shrimps- soaked till soft
1 tbsp tamarind paste – mixed with 2 tbsp water
3 candlenuts
1 inch toasted belacan
15 dried chillies – soaked in hot water till soft
4 small chilli padi

2 pieces stingray (about 800 g)
(cut 2-3 slits in thicker part )
1 piece banana leaf
Aluminium foil

Seasoning Ingredients
1 tsp salt
1 tbsp Knorr Haochi Seasoning powder
1 tsp turmeric powder
1 tbsp corn flour

1 tomato – sliced
1 red onion – cut into rings
1 calamansi/lime – sliced into halves
5 pieces lady finger – sliced (optional_
1 cup petai

1) Marinade stingray with seasoning ingredients for at least 4 hours.  Place a banana leaf on a steaming plate and place stringray and a thin layer of sambal over it and steam over rapidly boiling water for 5 minutes. Remove and transfer to baking tray.
2) Heat wok oil and saute blended ingredients till aromatic and oil separates. Season with salt and sugar to your prefrence. Set aside.
2) Pre heat grill to 200 C, line baking tray with aluminium foil and place a banana leaf over it. Spread a bit of sambal over it. Place white side of stingray over it and spread sambal thickly,  spread or scattered petai or sliced ladyfinger around the side and bake for 30 minutes or till fully cooked and sambal is sizzling and abit charred.
4) Transfer stingray to serving plate and garnish with tomato, onions and calamansi or lime. Serve hot with Sambal Air Asam.

Ayam Panggang/Grilled on Charcoal

ayam panggang
5 pieces chicken whole legs

Stock Ingredients
2 tbsp oil
2 stalks lemongrass – bruised
1 inch galangal – bruised
5 pieces kaffir leaves
200 ml santan – 1 box of Kara coconut milk
1000 ml water
6 tbsp Kicap Manis
1 tbsp tamarind paste (mixed with 2 tbsp water)
Dash of black pepper
11/2 tsp salt (to taste)
2 tbsp gula melaka

Blended Ingredients
100 shallots
4 cloves garlic
3/4 inch ginger
1 tbsp coriander powder
1/4 tsp cummin powder
1/2 tsp turmeric powder

1/2 cucumber – sliced
2 tomatoes – sliced
4 tau kua – deep fried and quartered
5 sunny side egg
Sambal Belacan

1) Heat oil in a pot, fry the spice paste for 5 minutes on medium high heat until fragrant, add lemongrass, galangal, lime leaves, water, kicap manis, tamarind water, santan, salt and gula melaka. Bring to a boil, add the drumsticks and simmer for 30 minutes or until chicken is cooked.Turn off heat, leave the chicken to soak in the sauce for sometimes in order fto let the flavour penetrate into the meat.
2) Transfer chickens to a dish/tray as you need to grill the chicken on the charcoal stove or in the oven.
3) Leave the sauce in the pot and bring to a boil. Simmer till sauce reduced to a thick paste. Spoon some of this paste onto the chicken (skin side up).
4) Grill over charcoal stove until skin caramelized  or dark brown. (be careful not to burn it).  Brush more paste on the other side and grilled again until cooked through. (Grill in the oven for 20 minutes or more).
5) Transfer to a serving plate and serve with chicken rice, garnished with cucumber, tomatoes, tau kua, eggs and a drizzle of kicap manis and sambal belacan.