Garlic Soy Sauce Prawns/Chicken

Garlic Sauce Prawns.jpg

Garlic Sauce Chicken

Ingredients
1/2 kg Medium large prawns
5 cloves garlic – minced finely

Seasoning Ingredients
2 tbsp dark soy sauce
1/2 tsp salt
Dash of pepper
1 tsp corn flour
1 tsp sugar

Sauce Ingredients
2 tbsp worcestershire sauce
2 tbsp dark soy sauce
1 tsp Kicap Manis
1 tbsp light soy sauce
1 tbsp Black Vinegar
1 tsp sugar
1 tsp corn flour
1 tbsp tomato ketchup
1 tbsp chilli sauce
30 ml water

Method
1) Clean prawns and trimmed off feelers and marinade with seasoning sauce for 20 minutes.
2) Heat wok with 2 tbsp oil and pan fry prawns in batches till 3/4 cooked. Drained and set aside.
3) Mixed garlic with sauce ingredients and pour in the wok and bring to a boil. Lower heat and taste accordingly and adjust to your preference. Add in prawns and simmer till sauce thickens, transfer to serving dish and serve hot.

Chicken Breast Meat

As for chicken breast meat, flatten the meat  with a mallet and season with a bit of salt, corn flour, dark soy sauce, pepper and sugar for 20 minutes. Pan fry till 1/2 cooked and add to the sauce ingredients. (same as the prawns)

Soy Sauce Chicken Wings

Soy Sauce Chicken Wing.jpg

Ingredients
14 mid joint chicken wings
(season with a bit of salt, pepper & corn flour)
2 stalks spring onion – cut into 3″ in lengthwise
1 fresh red chilli – slided
6-8 slices young ginger
3 cloves garlic – minced

Sauce Ingredients
2 tbsp light soy sauce
3 tbsp dark soy sauce
1 tbsp oyster sauce
3 small rock sugar
1/2 tsp white pepper powder
Salt to taste
1/2 tsp chicken powder
100 ml water (add more if you want more gravy)

1 tbsp Hua Tio Jiu
1 tsp corn flour (mixed with 1 tbsp water

Method
1) Pan fry marinated wings till brown on both side. Dish out and set aside.
2) Heat 1 tbsp sesame oil and saute ginger till fragrant, add in garlic and chilli and continue to stir fry for a while. Add in chicken wings, then the Hua Tio Jiu and stir fry briskly.
3) Add in sauce ingredients, taste accordingly and adjust to your preference. Cover, and simmer over low heat till chicken wings is cooked through. Thicken with cornflour mixture.
4) Add in the spring onions and very briskly stir the mixture. Transfer to serving plate and serve hot.

Braised Soy Sauce Tau Kwa

braised-soy-sauce-tau-kwa

Ingredients
4 pieces tau kwa – cut into 8 pieces
150 ml light soy sauce
100 ml dark soy sauce
120 g brown rock sugar
3 pieces star anise
2 tbsp oil
150 ml water

Method
1) Bring a pot of water to a boil. Add in the tau kwa squares and blanch for about a minute. Drained and set aside.
2) Put tau kwa in a pot and add in the rest of the ingredients. Bring to a boil and lower the heat. Simmer over low heat for about 45 minutes.
3) Serve hot immediately or leave overnight for more flavors.

***
Remaining sauce can be used to braised chicken drumstick, beancurd sticks or pork.
Add in 1 tsp 5 spice powder, osyter sauce, garlics and ginger.

 

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.

Sotong In Spicy Sweet Soy Sauce

Sotong In Spicy Sweet Soy Sauce.jpg

Ingredients
500 g sotong – make criss-cross patterns and cut into thick slices
(scald in boiling water for 3 seconds – drained and set aside)
1 tomato – quartered
1/2 tbsp black peppercorn (Sarawak brand) – pound coarsely
1 big onion – cut into rings
1 tsp corn flour (mixed with 2 tbsp water)

Blended Ingredients
2 tbsp dried shrimp – soaked till soft
2 fresh red chillies
5 chilli padi
5 shallots
3 cloves garlic
Sauce Ingredients
4/12 tbsp kicap manis (ABC brand)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp sugar

3 tbsp oil

Method
1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add onions and stir fry for 2 minutes till onion is soft. Add in sauce ingredients, black pepper and tomato. Stir to mix evenly and simmer for 2-3 minutes. Taste accordingly and adjust taste to your preference.
2) Add in sotong and thickended with corn starch. Stir carefully to coat sotong with sauce and simmer for 30 seconds.
3) Dish out and serve hot.

Fried Fish In Spicy Sweet Soy Sauce

Fried Fish In Spicy Sweet Soy Sauce.jpg

Ingredients
5-6  ikan kembong/selar any type of fish
(1/2 tsp salt, 1 tsp turmeric powder, 1 tbsp corn flour)

1 stalk coriander leaves – chopped
1 red chilli  – sliced
1/2 red onion – cut into rings

3 cloves garlic – minced
1/2 red onion- sliced
1 red chilli – sliced
6 slices – cut into thin strips
2 stalks lemongrass – white part – sliced

Sauce Ingredients (combined together)
1 tbsp Lingham Spicy chilli sauce
3 tbsp light soy sauce
1 tbsp Spicy Kicap Manis
1 tbsp Kicap Manis
1 tsp sugar
11/2 tbsp white vinegar (adjust to your taste)
50 ml water
1 tsp corn flour

Method
1) Cleaned fish and remove innards. Marinade with  salt, turmeric powder and corn flour for about 20-30 minutes. Deep fry till crispy, drained and set aside.
2) Heat oil in a wok and saute minced garlic, onion, ginger,  lemongrass and chilli till fragrant. Add in the sauce ingredients and bring to a boil. Lower heat and simmer for about 1 – 2 minutes till sauce thickened.
3) Add in fried fish and continue to simmer for a further 2-3 minutes. Add more water if you wants more gravy and adjust seasoning to your preference.
4) Transfer to a serving plate and top with coriander leaves, chilli and onion.

Sweet Soy Sauce Prawns With Black Pepper

Sweet Soy Sauce Prawns.jpg

Ingredients
1 kg big prawns – trimmed off peelers
1 tbsp chopped coriander leaves
1 red chilled – minced coarsely
4 cloves garlic- minced
1 tbsp oil

Sauce Ingredients (combined together)
3 tbsp light soy sauce
1 tbsp honey
21/2 tbsp brown sugar
1 tbsp black pepper -coarsely pounded
1/2 tsp salt
1/2 tbsp tamarind paste (mixed with 1 tbsp water)
1 tsp corn flour

Method
1) In a deep mixing bowl, marinade prawns with sauce ingredients, covered and refrigerate in the fridge for 2-4 hours.
2) Heat oil in a wok, saute garlics and chillies till fragrant, add in the prawns mixture. Covered and cook over low medium heat till prawns turns pinkish. Add some water if you prefer more gravy. Adjust taste to your preference.
3) Dish to a serving plate and topped with chopped coriander leaves. Serve hot.

Fried Crispy Sea Bass In Fragrant Soy Sauce

Crispy Sea Bass In Fragrant Soy Sauce.jpg

Ingredients
1 sea bass – 800 g to 1.0 kg
1/2 tsp salt
1 tbsp corn flour
Chopped coriander leaves
Shredded Spring onion
1 red chilli – sliced thinly

Sliced ingredients
3 shallots
2 cloves garlic
7 pieces sliced ginger – shredded

Sauce Ingredients
2 tbsp light soy sauce
1 tbsp chicken marinade sauce
50 ml chicken stock
3 small rock sugar
1 tsp hua tiao jiu
1 tsp corn flour

Method
1) Clean fish and cut butterfly style (aske the fishmonger to do it). Season with salt and cornflour for 20 minutes. Deep fry till crispy and golden brown. Drained and place on a serving plate.
2) Leave 2 tbsp oil in wok and saute sliced ingredients till fragrant and crispy. Dish out and place over the fish.
3) Put combined sauce in a saucepan and bring to a low simmering boil (ad more water if the sauce is too salty) and then pour over the fish. Garnish with chopped coriander leaves, chilli and shredded spring onions.
4) Serve hot with white rice.