No Bake Granola Bar (with Manuka Honey, Nuts and Dried Cranberries)

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85 g rolled oats
30 g dessicated coconut
30g rice krispies
150 g roasted mixed nuts (chopped walnuts, almonds and cashew nuts)
50 g mixed dried fruits ( raisins and cranberries)

100 g Reese Peanut Butter Chips

Combined Ingredients
2 tbsp brown sugar
1 tbsp unsalted butter
11/2 tbsp maple syrup
3/12 tbsp chunky peanut butter
1 tbsp vanilla essence
11/2 tbsp condensed milk
1/2 tsp salt

160 ml Manuka Honey

1) In a saucepan, add in combined ingredients and cook over low heat using a whisk to stir till brown sugar dissolves completely. Sieve and and add in Manuka Honey, stir to mix welland set aside.
2) Pan fry rolled oats over low heat for 5 minutes, stirring occasionally, add in dessicated coconut, stir to combine well. Continue to stir fry for a further 3 minutes, stirring all the well to ensure the coconut will not get burnt.
3) I a large mixing boil, add in oats mixtures, mixed nuts, rice krispies, dried fruits and honey mixtures. Toss to mix and well combined, using a spatula.
4) Line a baking tray 7″ x 7″ with aluminium foil and lightly grease the foil with some olive oil. Pour the granola bar mixtures into the prepared tray, sprinkle the Reese Peanut Butter Chips on top and spread evenly using your hand or the back of of a spatula to press down firmly.
5) Place in the freezer for 45 minutes to an hour or until firm. Remove paper from pan and cut large square into half, Then cut each ha;f into 6 rectangle. Wrap bars individually with parchment paper or plastic wraps. Store in freezer or refrigerator.

Sticky Honey Chicken Cubes Topped With Crispy Garlic Bits

sticky honey chicken

5 pieces chicken thigh meat – cut into cubes
Oil for deep frying
1 egg white-lightly beaten
Corn flour for coating
6 cloves garlic minced finely and deep fry till golden and crispy
Seasoning Ingredients
1/2 tsp salt
Dash of 5 spice powder (optional)
Dash of pepper
1/2 tbsp hua tiao chew
1 tsp light soy sauce
1 tsp corn flour
1 tbsp minced garlic
Sauce ingredients
5 tbsp honey
1 tsp orange/brown sugar
Juice of 1/2 lemon
1 tbsp chilli sauce
1 tbsp tomato sauce

1) marinade chicken meat with seasoning ingredients for 3 hours. Just before deep frying, stir beaten egg white into marinade. Remove chicken and coat evenly with cornflour.
2) Heat oil for deep frying until hot and deep fry chicken until golden brown. Drain from oil and leave aside .
3) In a small pan, add 2 tbsp water and 6 pieces small rock sugar, caramized it. Pour in the sauce ingredients, stir over low heat till bubbly , add in the fried chicken and toss to mix evenly with the sauce.
4) Dish onto serving plate and topped with Crispy Garlic Bits.


Caramelized Honey Gnocchi

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200 g Gnocchi
( Boiled in salted boiling water till it floats to the surface, drain and pat dry. )

A mixture of green and red capsicum – cut into cubes –
3-4 shallots – peeled and deep fry
Some canned rambutans (optional)

Sauce Ingredients
150 ml Thai Sweet Chilli sauce
1/2 tsp dark soy sauce
2 tbsp Honey
1 tbsp Kicap Manis
1/2 tsp sugar
Salt to taste

1) Wash Gnocchi, pat dry and deep fry till golden brown, drain and set aside.
2) Heat 1/2 tbsp of oil in a wok, add cut capsicums and stir fry for a second, dish out and set aside. Add in sauce ingredients, simmer over low heat till sauce thickens and caramelized.
3) Add in fried Gnocchi and briskly toss to coat evenly with the sauce.
4) Dish out to serving plate and garnish with fried shallots, capsicum and some canned rambutans. (optional).

Ayam Goreng Madu Berempah

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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

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.

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.

Spicy Honey Marmite Prawns

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1/2 kg medium/large prawns – trimmed feelers and deveined
(slit the  back)
Corn flour for dusting

Sauce Ingredients
1 tbsp Marmite yeast extract
50 ml water
4 pieces small rock sugar
1 tsp sugar
1 tbsp honey
1 tsp light soy sauce
1 tsp Thai Spicy Chilli paste

1) Lightly dust prawns with corn flour, deep fry in hot oil till pinkish in colour. Drain and set aside.
2) Heat wok and add in the sauce ingredients, bring to a boil and simmer over low heat till sugar dissolved totally. Add in prawns and stir fry till sauce thickens and almost dried up.
3) Transfer to serving plate and serve hot.

Honey Glazed Soy Sauce Chicken/Pork Chop

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3 pieces chicken breast meat
3 pieces pork chops

Seasoning Ingredients
1/2 tsp salt
1 tbsp light soy sauce
A pinch of black pepper
1 tbsp corn flour

1 big onion
1 tbsp ginger paste
1 tbsp minced garlic
Chopped coriander leaves

Sauce Ingredients
3 tbsp light soy sauce
1/2 dark soy sauce
1 tbsp mirin
3 tbsp honey
1 tbsp white vinegar
1 tsp corn flour

1) Using a mallet to tenderise the breast meat/pork chop. Marinate meat with seasoning ingredients for 30 minutes.
2) Heat 1 tsp oil in a skillet or frying pan, place marinated meat in skillet and cooked till brown on both side (or until no longer pink in center). Remove from skillet and set aside.
3) Heat 1 tbsp oil in frying pan and saute onion, ginger and garlic till aromatic. Add in the sauce ingredients, stir and simmer till slightly thickened and bubbly. Add in the meat and toss briskly to well coated with the sauce.
4) Transfer to serving plate and sprinkle the coriander leaves on top.

Prawns In Spicy Honey Soy Sauce

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1 kg Medium/large prawns – cleaned and deveined
(marinated with 1 tsp turmeric powder, a bit of salt and corn flour for 20 minutes)
3 sprigs curry leaves
1 big onion – sliced
11/2 tomato – quartered
1 tbsp dried shrimp – soaked and pounded
Salt & sugar to taste
2 fresh red chilli – sliced
Juice of 1 lime

Sauce Ingrdients
1 tbsp oyster sauce
11/2 tbsp Fenghe dark sauce
1 tbsp Fenghe light soy sauce
2 tbsp honey

Blended Ingredients
8 shallots
4 cloves garlic
1 inch ginger
1/2 tomato
1 sprig curry leaf
2 tbsp chilli paste

1) Heat enough oil in wok and fry marinated prawns till 1/2 cooked, dish out and set aside.
2) Use 2 tbsp of oil (from frying the prawns) in wok and saute sliced onion, curry leaves and dried prawns till soft and fragrant. Add in blended ingredients and saute till aromatic and oil separate.
3) Season with juice of 1 lime, salt and sugar, stir to combine and simmer till sauce thickens. Taste accordingly and adjust to your preference. (add more water if sauce is too thick).  Add in fried prawns and toss briskly to well combine with the sauce.
4) Dish out to serving plate and serve hot.

Caramelized Honey Soy Sauce Chicken

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3 mid joints wings. 3 thighs and 2 drumstick
(washed, pat dry and marinate with 1/2 tsp of turmeric powder, corn flour and salt for 30 minutes.)

1 tsp sesame oil

Oil for deep frying

Sauce Ingredients (combined together)
4 1/2 tbsp Huiji honey
2 tbsp tomato sauce
Juice of 1/2 lime
3 tbsp  light soy sauce
1 tsp oyster sauce

1) Heat enough oil in a wok and deep fry marinated chicken till crispy and golden brown. Drained and set aside.
2) Heat sesame oil in a wok and pour in the combined sauce and bring to a boil. Lower heat and simmer till sauce thickens and caramelize. Add in the fry chicken and toss briskly to well coated with the sauce.
3) Transfer to serving plate and serve hot.

Salted Sour Plum Honey Chicken

Sour Plum Chicken

Sour Plum Honey Chicken

Crispy Chicken In Honey Plum Sauce

1 kampong Chicken /2-3 chicken legs
Adequate Crispy tempura flour for coating

Seasoning Ingredients
1/2 tbsp honey
1/2 tsp each, salt and 5-spice powder
2 tbsp light soy sauce
1 tsp corn flour
1 tsp dark soy sauce

Honey Sauce Ingredients
300 ml chicken broth
2 tbsp honey
11/2 tbsp vinegar
1 tbsp tomato sauce
1 tbsp plum sauce
3 salted plums – mashed and removes seeds
1 tbsp kicap manis
1 tbsp oyster sauce
1 tsp Knorr All-In-One Seasoning powder
1 tbsp corn flour
1 tbsp brown sugar

cucumber (optional)
Potato (optional) deep fry
2 cloves garlic – minced
1./2 big onions – slice

(Mixed together and bring to a boil in a small saucepan until sugar has dissolve. Adjust taste accordingly, it should taste tangy & sweet)

1) Cleaned chicken thoroughly and removes guts and flatten chicken by using a scissors to cut through the cavity of the neck and in between the 2 breast meat or you can halved the chicken. Cut into bite size.
2) Marinade with seasoning ingredients overnight or at least 6-8 hours.
3) Coat with crispy tempura flour and  deep fry in hot oil till golden and crispy. Drained, and set aside.
4) Add 1 tbsp oil in a wok, saute the garlic and  onion till fragrant, add in the combined sauce and cook till sauce thicken, add  in the fried chicken, potato and cucumber, toss briefly to well combine with the sauce.
5) Serve hot.