Grilled Drumsticks With BBQ Italian Herbs and Sesame Seeds

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5 fresh drumsticks – washed, remove excess fats and pierce thicker parts with a forks

Seasoning Ingredients
1/2 tsp salt
11/2 tbsp minced garlics
1 tbsp minced Chilli Padi
2 tbsp lemon juice
2 tbsp sesame seeds
1/2 tbsp McCormick Grill Mates Montreal Steak Seasoning
1/2 tbsp McCormick Italian Blend Grinder
1 tbsp brown sugar

1) Marinade drumsticks with the seasoning ingredients put in a zip lock bag and left in the fridge for about 4-6 hours.
2) Lined the grill rack with aluminum foil and place the marinated drumsticks skin side up and grilled in pre heated oven 200 C for 30 minutes. Turn the drumsticks over (skin side down)  and grilled for another 25 minutes.
3) For extra crispy skin, turn drumsticks again and broil for 3-5 minutes  or until skin is browned and crisp.
4) Serve hot with pineapple salad.


Grilled/Baked Gnocchi Otah

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Grilled Otah Prawns Otah 2

300 g small prawns – minced
100 g chicken breast meat – minced
120 g Gonocchi (boiled in boiling water till it floats – drained and set aside)
Banana leaves – soften
200 ml coconut milk
3 eggs – beaten lightly
1 tbsp corn flour
2 tbsp kerisik or dessicated coconut – toasted
Salt and sugar to taste
1 tbsp gula melaka
A mixture of slice thinly turmeric leave and kaffir leave

Blended Paste
4 pieces candle nut
3 stalks lemongrass (white part only)
2 inch fresh turmeric
1 inch galangal
10 shallots
4 cloves garlic
1 inch toasted belacan (shrimp paste)
1 tbsp roasted coriander seeds
20 dried chillies (soak in hot water till soft and cut into small pieces)
4 small chilli padi (optional)
1 tbsp oil
50 ml water

1) In a mixing bowl, add in blended paste, coconut milk, eggs, kerisik, slice turmeric and kaffir leaves, corn flour, salt and sugar to taste and gula melaka.  Adjust taste to your preference. Mix with hands till well combined.
2) Pour mixture to a heated wok and stir till mixture thickens. Off heat and let it cool down.  Add prawns and chicken meat, Gnocchi to the cool down paste and mix till well combined.
3) Cut banana leaf to size 8 x 6 ” , scoop about 2 tbsp full of the otah mixture onto the banana leaf, fold the banana leaf to half and hold on to the center. Fold up the right side to the center and open up the leaf to form a parcel edge. Repeat with the left side and using a staple or toothpick, secure the parcel.
4) Repeat making the parcels until the mixture is done. Grill in pre heated oven 250 C for about 15 minutes or alternatively steam in boiling water for 8-10 minutes.
5) Serve hot.

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

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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.