Roast Curry Chicken

roast chicken

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1.2-1.5 kg kampong chicken
1 tsp each – salt and white pepper
3 tbsp oil

350 ml coconut milk ( from 1 grated coconut)
350 ml water
A handful basil leaves
1 tbsp tamarind juice ( from 1 tsp tamarind paste and 1 tbsp water)

Salt and sugar to taste

Blended ingredients
4 fresh red chilli
5 Chilli padi
4 buah keras
8 shallots
3 garlics
1 inch galangal

1) Rub chicken with salt and pepper and grill in a 180 C pre heated oven until half cooked.

2) Heat oil and saute blended paste until fragrance. Add in coconut milk and basil leaves, simmer for 15 minutes.

3) Add in grilled chicken and simmer over medium heat until gravy thickened.
Add in tamarind juice, salt and sugar to taste and cook for a further 3 minutes.
Serve hot with rice and some pineapple slice.

Roast Chicken Leg With Rempah and Smokey BBQ Sauce

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5 chicken whole legs – washed, remove excess fats and pat dry
(poke the meaty part with a fork)

Seasoning Ingredients
1 tsp sea salt
1 tsp corn flour
1/2 tbsp McCormick Grill Mates Smokey Montreal Steak Seasoning
(marinade chicken legs with seasoning and set aside)

Rempah Paste Ingredients (Blend )
1/2 big red onion
5 shallots
3 cloves garlic
12 dried chilli – soak till soak in hot water
3 pieces candlenut
2 stalks lemongrass
1 inch galangal
1/2 inch ginger
3 pieces kaffir leaves
3 cherry tomato
1 tsp oil
50 ml water

Sauce Ingredients
6 tbsp McCormick Grill Mates Vintage Smokehouse BBQ Sauce
3 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tbsp honey
Salt to taste

Banana leaves – to place on top of aluminum foil

1) In a big mixing bowl, add in blended rempah, sauce ingredients mix well. Add in marinaded chicken legs and stir to combine well with the rempah mixture. Put in zip lock bag and let it in the fridge for at least 6 hours.
2) Pre heat oven to 220 C.
3) Line a baking tray with aluminium and place a piece of banana leaf over it. Scrape the mixture from the chicken legs and arrange the chicken legs on the banana leaf. Roast in pre heated oven for 15 minutes. (cook the rempah mixtures  with butter or oil (from the marinated chicken) to a thick paste.
4) Remove chicken legs from oven and baste with rempah paste and continue to roast till golden brown and a bit charred, periodically basting the chicken leg with rempah paste.
5) Just before serving, topped with crispy garlic flakes. Serve hot with Truffle Oil Spaghetti.

Ayam Percik (Roasted Laksa Paste Chicken)

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5 pieces chicken legs – remove the bone at the joints
(marinaded with a 1/2 tsp of salt and sugar)

2 tbsp Dancing Chef Laksa Paste
100 ml coconut milk
1 tsp gula melaka
Salt to taste
1 tsp sugar
1 tbsp tamarind paste (mixed with 2 tbsp water)

Pounded/blended Ingredients
1 inch ginger
3 stalks lemongrass
3 pieces candlenuts
1 inch turmeric
1 inch galangal
12 pieces dried chilli – soak in hot water till soft or 21/2 tbsp chilli paste
6 shallots
3 cloves garlic

1) In a deep mixing bowl, add in laksa paste, coconut milk, salt, sugar, gula melaka, tamarind water and blended ingredients, stir to mix well. Add in chicken legs and mix to combine well. Leave for 4-6 hours in the fridge.
2) Cooked marinaded chicken in a wok over medium low heat till 1/2 cook.
3) Transfer  1/2 cook chicken legs in a baking tray lined with aluminium foil and place a piece of banana leaf over it.  Roast in pre heated oven 230 C till charred on both sides. (roast for 30-45 minutes) and in between baste with the leftover gravy.

Crispy Roasted Pork

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1 kg pork belly with skin

2 Stalks spring onions – cut into 3 sections
4 slices old ginger
3 star anise
1 tsp shaoxing jiu

3 tsp baking soda
1 tsp salt

Seasoning Ingredients
11/2 tbsp sugar
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp five spice powder
1 tbsp minced garlic
1/2 tsp salt

1) Bring a pot of water to a boil. Add in ginger, spring onions, star anise and pork belly. Blanch pork belly until pale and soft. Pat dry with kitchen towel.
2) Poke holes over the pork skin with a fork or skewer. Rub with salt and baking soda to season for 5 minutes. Cut a few slits over lean meat.
3) Mix seasoning ingredients well. Rub over lean meat and marinade for 2-3 hours in the fridge. Stretch it with skewer.
4) Wrap the lean meat with aluminium foil, roast in pre heated oven  (200 C) until skin has bubbled. Scratch off burnt skin and spread some oil over the skin. Baste the lean meat with leftover marinade gravy,  roast again for a further 20-30 minutes until crispy and golden brown.
5) Leave to cool before slicing it.


Roast Chicken

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1 chicken
5 cloves garlic – lightly bruised
2 inch ginger – bruised
2 inch galangal – bruised
1 stalk coriander leave – cut

Seasoning Ingredients (combined together)
3 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp five-spice powder
1 tbsp Roast Red Pork Seasoning Mix
1 tsp oyster sauce
1 tsp shaoxing jiu
1 tsp sesame oil
1/2 tsp salt
Pinch of white pepper

Skin Coating Ingredients (mix together)
1 tbsp oil
1 tsp sesame oil
1 tbsp honey

1) Clean the chicken and pat dry inside and out. Pour the seasoning ingredient into a mixing bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic, ginger and galangal inside the cavity and transfer to a ziploc bag. Pour the remaining mixture into the bag and marinade in the fridge overnight.
2) Remove the chicken from the bag, discard garlic, ginger and galangal. Air dry the chicken for about 40 minutes or until the skin surface is no longer wet.
3) Place the chicken in a roasting pan and roast in pre heated oven (200 C) for about 40 minutes. Remove from oven and turn the other side of the chicken and continue to roast for 25 minutes.
4) Remove from oven and brush the chicken with the coating ingredients. Put back in the oven and roast for a further 15 minutes on each side or until golden brown.
5) Remove from oven, let it cool, debone chicken or chop into bite size. Place on serving plate and top with coriander leaves.

Roast Manuka Honey Soy Chicken Drumstick

Roast Manuka Honey Soy Chicken Drumstick

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

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.

Roast/Steam Salted Chicken

roast chicken

1 Kampong chicken
1 packet Ipoh Salted Chicken Spice Mix (Ming Ang brand)

1) Clean chicken and pat dry. Rub inside and outside with spice mix. Marinade for at least 2-3 hours.
2) Wrap chicken with aluminium foil and roast/steam chicken in a preheated oven 200 C for 1  hour or chicken is cooked through.
3) Serve hot.

****Spice Mix consists
1/2 tsp danggui powder
1/2 tsp chuanxiong rhizoma powder
1 tsp fine salt
1/2 tsp pepper
1/2 tsp 5 spice powder
1/2 tsp ginger powder
1 tsp chicken powder
1/2 tsp corn flour