Crispy Chicken In Tangy Ginger Sauce

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1/2 chicken or 600 g chicken – clean, washed and cut into prefer size.

Marinade Ingredients
3 tbsp ginger juice (pounded some ginger and squeeze for the juice)
1 tbsp Sao Xing wine or Hua Tiao jiu
1 tsp chicken stock granules
1 tsp salt
1/2 tbsp oyster sauce
1 tbsp corn flour
Adequate oil for deep frying

Tangy Ginger Sauce Ingredients
200 g shredded ginger – deep fry till crispy
5 chilli padi – minced (optional)
120 ml water
White vinegar to taste
20 g sugar
2 tbsp honey
Salt to taste
2 tbsp tomato sauce
2 tbsp chilli sauce

1) In a bowl, add chicken and marinade ingredients and marinade for 1 hour.
2) Heat wok with oil till hot, deep fry chicken pieces till crispy and golden brown, drained and set aside.
3) Heat 1 tbsp of oil in a wok and add in sauce ingredients, bring to a boil. Lower heat and simmer till sauce thicken, add in chicken pieces and toss to mix well with the sauce.
4) Dish out and garnish with crsipy shredded ginger.


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.

Spicy & Tangy Seafood Salad

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10 medium prawns
2 sotong –  washed and cut into criss-cross pattern
2 hard boiled egg – shelled and quartered
Thai Kuey Teow (fry till crispy and place on serving plate)
4 red/green small chilli padi

Sliced Spices
3 pieces kaffir leave
1/2 bunga kantan
1 sprig daun kesom
2 stalks lemongrass (white part)
1 fresh red chilli
3 shallots

Sauce Ingredients
1 Knorr Tom Yum cube
1/2 tsp Knorr Hao Chi All-In-One-Seasoning powder
1 tbsp gula melaka
Juice of 1 lime
1 tbsp fish sauce
2 tbsp Thai Suki Sauce
1 tsp abalone sauce
1 tsp oyster sauce
(Combined altogether and bring to a boil in a small pot)

1) Bring a pot of water to a boil and blanch prawns and sotong. Drain and transfer to a basin of icy water (to maintain freshness).
2) In a mixing bowl, add sauce ingredients, prawns and sotong. Lastly add in sliced spices and stir to mix and combine evenly with the sauce.
3) Place on top of crispy Kuey Teow and garnish with eggs and small chilli padi.

Crispy Seabass In Tangy n Spicy Sauce

Seabass In Tangy & Spicy Sauce.jpg

1 sea bass (cleaned, scaled and butterfly)
4 shallots – sliced thinly
1/2 cup of pudina leaves
Oil for deep frying
Crispy tempura flour (for coating the fish)

Marinade Ingredients
1 tsp salt
1/2 tsp white pepper
1 tbsp corn flour

Sauce Ingredients
3 tbsp lemon juice
1 tbsp sugar
1 tbsp honey
1 tbsp fish sauce
2 tbsp plum sauce
4 cloves garlic – mince finely
5 green & red chilli padi – minced
3 pieces kaffir leave – sliced finely

1) Rinse fish and pat dry, season with marinade ingredients and set aside for 30-40 minutes.
2) Coat fish with tempura flour and deep fry till crisp and golden. Drained and transfer to serving plate.
3) Combine all sauce ingredients well and drizzle over fried fish. Sprinkle slice onions and scatter with pudina leaves.

Tangy Fish Curry Without Coconut milk

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5-6 slices Red Snapper fish/batang fish /fish head
2 tomato- quartered
2 fresh red chilli – deseeded and halved
3 round green brinjals and 3 round purple brinjal – quartered
2 sprigs curry leaves
500-600 ml water
Salt & sugar to taste
3 tbsp tamarind paste (mixed with 5 tbsp water)
Fresh mixed fish curry paste – $1.50 (bought from Indian spice shop from the market)
4 shallots – sliced thinly
3 cloves garlic – sliced thinly
3 tbsp Benefit Coco Premium Coconut oil

Spices Ingredients
1/2 tbsp each – mustard & fenugreek seeds
2 pods cardamon
1 star annise
1/2 cinnamon stick

1) Heat Benefit Coco Premium Coconut oil in a wok and saute spices ingredients & curry leaves till aromatic, add curry fish paste and continue to stir fry for 2-3 minutes.
2) Add tamarind water, water, tomato, brinjals, fresh red chilli and bring to a boil. Lower heat to medium and continue to simmer till brinjals is 1/2 cooked.
3) Season with salt & sugar, add in fish slices and let it simmer till fish is just cooked and brinjals are cooked through. Taste accordingly and adjust to your preference.
4) Serve hot with rice or prata.