Crispy and Spicy Fish Finger

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4 pieces White Fish Fillets – cut into 1/2 inch thick strips, washed, cleaned
Juice of 2 Lemons

300 g fish paste (can be bought from wet market)

Marinade Ingredients
1 tbsp Masala Powder
1 tbsp chilli powder
1/2 tbsp coriander powder
1 tbsp minced garlic
1 tbsp minced shallots
1 tsp minced chilli padi
1 tbsp minced ginger
1 tbsp minced mint leaves
Salt to taste
1 egg – lightly beaten

Flour Coating Mixture (combined)
200 g self raising flour
1 cup Panko breadcrumbs
1/4 tsp each – salt,  pepper and bicarbonate powder
1 tbsp Masala powder

80  g self raising flour
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper

Oil as required


1. Mix lemon juice and marinade ingredients  in a bowl.
2. Marinate the fish strips in this for an hour or two in the fridge.
3. Remove the fish from the marinade and keep aside to remove excess marinade.
4. Wrapped fish strips with fish paste and shape to your preference.
5. Just before frying coat the fish fingers with flour coating mixture. Dip into batter mixture and drop into hot oil. Fry over medium heat for 1 minute and reduce heat to moderate and cook until crispy and golden.
6. Remove and drain excess oil.
7. Serve hot with sambal belacan or tomato ketchup or chilli sauce.


Ayam Masak Lemak Merah

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1 kampong chicken – cut to bite size and season with some turmeric powder, salt and corn flour and set aside for 30 minutes
3 potatoes – cut into small wedges
1 tomato – cut in wedges
2 pandan leaves – knotted
2 pieces kaffir leave

3 pieces kaffir leaves – sliced thinly
3/4 tin tomato puree
2 tbsp oil

Blended Ingredients
3 fresh red chillies
4 small chilli padi
5 shallots
1/2  big red onion
3 cloves garlic
2 stalks lemongrass
1 inch turmeric
3 pieces candlenuts
1 small tomato

Sauce Ingredients
1 tbsp Kicap Manis
Salt to taste
1/2 tbsp sugar
2 tbsp gula melaka
150 ml Ayam brand coconut milk

1) Deep fry marinated chicken till golden, drain and set aside, deep fry potatoes till golden and set aside.
2) Heat 2 tbsp of the fried oil in a wok till hot, add in blended ingredients, pandan leaves and saute till oil separates.
3) Add in tomato puree, tomato, kaffir leave, mix well and add in coconut milk stir to mix well and bring to a simmer over low heat.
4) Add in fried chicken, potatoes, cook till gravy thickens, season with sauce ingredients, taste accordingly and adjust to your preference.
5) Stir to well combined with the chicken and potatoes. Off heat and serve hot with tomato rice.

Fried Chicken in Spicy Coconut Milk Gravy

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1 chicken – cut into bite size
(marinade chicken with salt, black pepper and corn flour)

2 stalks lemongrass – bruised
1 inch galangal – bruised
6 chilli padi
2 kaffir leave
2 salam leave
400 ml Ayam Brand coconut milk (coconut milk + 200 ml water)
Juice of 1 lime
1 tbsp gula melaka
1/2 tsp sugar

Blended Ingredients
4 red fresh chilli
5 chilli padi
4 shallots
2 cloves garlic
10 candlenuts
1 inch fresh turmeric
1 inch ginger

1) Deep fry chicken till crisp and golden. Drain and set aside.
2) Heat 3 tbsp oil in a wok and saute blended ingredients until fragrant. Add the lemongrass, galangal, chilli, kaffir and salam leaves. Pour in the coconut milk and simmer over low heat till gravy thickens. Season with lime, gula melaka, sugar  and salt to taste.
3) Add in the fried chicken and stir briskly to well coated with the gravy.
4) Dish out to serving plate and topped with shredded kaffir leaves and slice chilli. Serve hot,

Spicy And Tangy Sesame Seed Chicken

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4-5 whole chicken legs – washed and deboned

Seasoning Ingredients
1/2 tsp salt
1/2 tsp pepper
1 tbsp Woh Hup Pure Sesame Oil
1 tbsp corn flour
1 tbsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt
(Marinade chicken legs with above seasoning sauce and leave in the fridge for at 4-6 hours)

Combine Sauce Ingredients
1 tbsp sugar
1/4 tsp salt
1 tbsp light soy sauce
1 tbsp black vinegar
1 tsp chilli oil
1 tbsp thick soy sauce

Minced Ingredients
3 clove garlic
6-7 slices ginger
2 fresh red chilli and 2 chilli padi

1 stalk spring onion – chopped
1 tbsp sesame toasted sesame seed
1 tbsp Woh Hup Pure Sesame oil

1) Pound 3/4 of the sesame seed into a paste and set aside.
2) Bring 1/2 a saucepan of water to the boil. When the water is about to boil, put in the marinaded chicken legs. When the water begins to boil rapidly, turn off the fire, cover the saucepan tightly and allow chicken legs to steep for 20 minutes until cooked through.
3) Drain chicken from stock and cut into serving size pieces and arrange on a serving plate.
4) Heat 1 tbsp sesame oil in a wok until hot. Turn off the fire and add in minced ingredients. Stir fry for 30 seconds. Stir ground sesame seed paste into combined sauce ingredients and pour into the wok.
5) Mix well and pour sauce over chicken. Sprinkle with remaining sesame seeds and spring onions.

Sotong Masak Merah With Gula Melaka

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1 kg medium squids – washed and cut into rings
(season with 1 tsp of corn flour, 1/2 tsp turmeric powder and 1 tsp sugar)

1 tbsp tamarind paste (mixed with 2 tbsp water)

Blended Ingredients
1/2 tomato
1/2 big red onion
4 shallots
3 cloves garlic
15 -20 dried chillies (soaked in hot water till soft)
1 stalk lemongrass
1 inch galangal
1 inch ginger
3 pieces candlenuts
1 tbsp oil
50 ml water

Sauce Ingredients
1/2 tbsp Sweet Sauce (Kicap Manis)
2 tbsp gula melaka
1 tbsp light soy sauce
1 tbsp tomato sauce
1 tsp sugar
Salt to taste

3 pieces kaffir leaves – shredded roughly

1) Bring a pot of water to boil, blanch the sotong for 30 seconds, Drain well and set aside.
2) Heat oil in a wok and saute the blended ingredients and kaffir leaves till fragrant and oil separates, add in tamarind water, sauce ingredients, stir to mix evenly and bring to a boil, lower heat and simmer till gravy thickens.
3) Add in sotong, and stir fry briskly to combine well with the gravy, Taste accordingly and adjust to your preference.
4) Serve hot with Tomato Rice.

***Sambal can be used to cook chicken or prawns.

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.

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.


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.

Spicy Mango and Pineapple Sauce Chicken

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3 drumstick –  cut into bite size
10 mid joint chicken wings
1/2 cup mango fresh – cut into cubes
1/2 cup pineapple – cut into cubes
1/2 red capsicum – cubes
3 cloves garlic – minced
2 tbsp olive oil

Oil for deep frying

Marinade sauce
1 tbsp minced garlic
1 tbsp minced shallots
2 tbsp Huiji Waist Tonic
1 tbsp minced ginger
1/2 tbsp chilli powder
1 tsp salt
1 tbsp corn flour

Sauce Ingredients
100 ml mango puree (fresh mango flesh)
100 ml pineapple juice
100 ml tomato sauce ((from 1 fresh tomato)
1 tbsp white vinegar or apple cider
1 tsp brown sugar
1 tbsp chilli powder

1) Season chicken parts with seasoning ingredients overnight or at least 6-8 hours in the fridge.
2) Before frying coat chicken with crispy tempura flour and set aside for 20 minutes. Deep fry till crisp and golden. Drain on kitchen paper towel and set aside.
3) Heat oil in a small saucepan and saute garlic till fragrant, pour in the sauce ingredients and stir till sugar dissolved. Add in mango and pineapples cubes and capsicum. Stir till well mixed and taste accordingly. Adjust to your preference.
4) When ready to serve, pour the sauce over the chicken.

Sambal Hae Bee Egg Mani Chye (Sayur Manis)

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A bunch of Mani Chye (Sayur Manis) – leaves removed from stem and crushed coarsely
(blanched in boiling water with salt and oil for 2 minutes) drain and washed over running cold water. Set aside

Seasioning Sauce
Salt and sugar to taste
1/2 tsp chicken powder
50 ml water

Pounded Ingredients
3 cloves garlic
5 shallots
3 fresh red chilli
1 inch belacan

2 tbsp dried shrimp – soaked in hot water till soft, drained and pounded

1) Heat oil in a wok and saute pounded ingredients till aromatic, remove to a small plate.
2) Using the same oil, pour in beaten eggs and stir around quickly till they are broken up to form small pieces.
3) Add in blanched mani chye and fried sambal and stir around to mix with the eggs and sambal evenly. Add in seasoning and stir to incorporate well with the flavors. Taste accordingly and adjust to your preference.