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.

Grilled Honey Stuffed Sambal Sotong

Grilled Sambal Sotong.jpg
grilled sambal sotong 1.jpg

Ingredients
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

Method
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

Spicy Honey Marmite Prawns.jpg

Spicy Honey Marmite Prawns 1.jpg

Spicy Honey Marmite Prawns 2.jpg

Ingredients
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

Method
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

Honey Glazed Soy Sauce Chicken Chop.jpg

Ingredients
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

Method
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

Prawns In Spicy Honey Soy Sauce.jpg

Ingredients
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

Method
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

Honey Soy Sauce Chicken.jpg

Ingredients
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

Method
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.

Crispy Chicken In Honey Plum Sauce

Crispy Chicken In Honey Plum Sauce

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

Seasoning Ingredients
1 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
Stock from steaming the chicken (about 450 ml)
2 tbsp honey
11/2 tbsp vinegar
1 tbsp tomato sauce
2 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
(Mixed together and bring to a boil in a small saucepan until sugar has dissolve. Adjust taste accordingly, it should taste tangy & sweet)

Method
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.
2) Marinade with seasoning ingredients overnight or at least 6-8 hours. Steamed over rapidly boiling water till chicken is cooked thorough.  Remove and set aside to for 20-30 minutes.(Retain the water from steaming to make sauce).
3) Once chicken is dry enough, coat with crispy tempura flour and  deep fry in hot oil till golden and crispy. Drained, and set aside.
4) Cut the fried chicken into bite size and arrange on a serving plate. Pour/drizzle the prepare sauce over the chicken.
5) Serve hot.

Chicken in Honey Oyster Lime Sauce

Chicken in Honey Oyster Lime Sauce.jpg

Ingredients
4 chicken whole legs – deboned and trimmed off excess fat and make incision into the thicker part of the meat
1 tsp salt and pepper
1 tbsp corn flour
1 egg

Sauce Ingredients (combined together)
2 tbsp each – mirin, oyster sauce, honey
1 tbsp soy sauce
1 tbsp abalone sauce
Juice of 1 lime
3 small rock sugar
1 tsp shaoxing jiu/hua tiao jiu
3 cloves garlic – minced

1 tbsp corn flour (mixed with 3 tbsp water)

Method
1) In a big bowl, season chicken with salt, pepper, eggs and corn flour for 30 minutes.
2) Heat oil in a pan and lower heat to medium and grill the chicken skin side down for about 2-3 minutes. When the skin turns golden , flip the chicken, turn the heat off after 3 minutes and pat off excess oil with a paper towel. Cut the chicken and arrange on serving plate.
3) Put the sauce mixture in a saucepan and bring to boil. Once it boils, lower heat and thicken with cornstarch. Pour the sauce over the chicken pieces. Serve hot.
3)

Roast Manuka Honey Soy Chicken Drumstick

Roast Manuka Honey Soy Chicken Drumstick

Ingredients
15 small drumstick – washed and set aside
1 tbsp roasted sesame seed
1 stalk spring onion – for garnishing

Seasoning Ingredients
2 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp manuka honey
1 lemon – extract the juice
2 cloves garlic – minced
1 tbsp grated ginger
1 stalk lemon grass – sliced thinly
1 tsp sesame oil

Method
1) In a deep bowl, mixed together seasoning ingredients and marinate drumsticks for 3-5 hours.
2) Place in a roasting pan and cover with aluminium foil and roast in the oven at 180 degree for 25- 30 minutes.
3) Remove foil and cook for a further 25 minutes or until marinate has reduced and glazed the chicken drumsticks.
4) Garnished with some sesame seeds and chopped spring onions.

Sambal Honey Lala

Sambal Honey Lala

Ingredients
800 g lala -soaked with a bit of salt for 10 minutes, rinsed and drained
2 sprigs curry leaves
1 handful of basil leave (jiu chen tak)
1 stalk spring onion – chopped
1 red chilli – sliced
4 tbsp oil

2 tsp corn flour – mixed with 2 tbsp water

Minced Ingredients (finely)
4 shallots
3 cloves garlic
5 slices ginger
2 tbsp dried shrimps (soaked till soft)

Sauce Ingredients (combined)
1 tsp Kicap manis
1 tsp fish sauce
1 tbsp honey
1 tbsp oyster sauce
1 tsp fish curry powder
1/2 tbsp soy bean paste
50 ml water (or more)

Method
1) Heat oil in a wok and saute minced ingredients, curry leaves and soy bean paste till aromatic and oil seeps through. Add in lala and stir-fry to mix for 1 minute.
2) Pour in the sauce ingredients, stir and mix all together. Cook till lala opens up. Add in the basil leaves and thicken with cornflour mixture.

3) Transfer to serving plate and serve hot sprinkled with chopped spring onions and chillies.

*** If you want more spicy, add in some minced chilli padi.