Ayam Percik (Roasted Laksa Paste Chicken)

Ayam Percik 1.jpg

Ayam Percik.jpg

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.

Ondeh Ondeh Cup Cakes

Ondeh Ondeh Cup Cake 2

Ondeh Ondeh Cup Cake 3

Ondeh Ondeh Cup Cake

Cup Cakes Ingredients
18- g Multi Purpose Plain Flour
1 tsp Double Acting Baking Powder
1/2 tsp salt
(Sieve all together 2 times)
120 g sugar
125 g Unsalted butter
2 eggs
1 tsp pandan extract
120 ml fresh milk

Gula Melaka and Coconut Mixture Ingredients
200 g gula melaka – shaved
100 ml water
3 pieces pandan leave -knotted
120 g fresh shredded white coconut

Whipped Cream Infredients
240 ml whipping cream
1/4 cup icing sugar
1 tsp vanilla essence
1 tsp pandan essence

Method for Cup Cake
1) In a mixing bowl, cream butter and sugar till light and fluffy. Add egg 1 at a time and mix till well blended.
2) Add in vanilla essence and pandan extract, mix to well combined/
3) Add in flour mixture in 3 addition alternatively with the milk. Mix well till just incorporate. Divide mixture into 12 cupcakes liner.
4)  Bake in pre heated oven 180 C for 18-20 minutes or till skewer insert comes out clean. Cool completely.

Method for coconut with Gula Melaka
1) In a saucepan, add gula melaka, pandan leaves and water. Simmer for 10-15 minutes, discard pandan leave and sieve the mixtture to remove any impurities. Add in fresh shredded coconut and cook for 5 minutes. Set aside to cool completely.

Method for Whipping Cream
1) Whip the cream till foamy and gradully add in the sugar, vanilla essence and pandan essence till stiff peak forms.

To Assemble
1) When the cup cake are completely cool, use a small sharp knife to remove some of the cake on top to make a small hole. Fill the hole with coconut gula melaka.
2) Pipe the whipping cream on the cup cake. Top with a sprinkle of shredded coconut . Drizzle with gula melaka gravy and serve immediately.

Best consume immediately. Can be stored in fridge for up to 3 days.

Braised ‘Lion’s Head Chicken Meatballs

Lion's Head Meatball
Lion's Head Meatball 1.jpg

10 medium prawns – minced finely
400 g minced chicken meat/pork
1/2 tbsp tung choy (optional) minced together with meat
3 shitake mushroom – soak till soft and minced finely
1/2 yellow onion – minced finely
9 pieces Napa Cabbage

Seasoning Sauce
1/2 tsp salt
1 tsp sesame oil
11/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp Chicken seasoning powder
1/2 tsp sugar
1 tsp Shaoxing Jiu (Chinese cooking wine)
1/2 tbsp corn flour
1 egg

1 – 1.5 litre chicken stock
1 tsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
Salt to taste
1 tsp white pepper

1 tbsp corn flour (add 2 tbsp water)

1) In a mixing bowl, add in minced meat, prawns, mushrooms and onion and add in marinade sauce. a bit of water and use your hand to blend the mixture well in one direction. Shape into 5 big meatballs. flatten a bit and coated with corn flour.
2) Heat enough oil in a wok till hot, deep fry coated meatballs till lightly brown on both sides. Drain and set aside. Wrapped one meatball with a piece of Napa Cabbage. Do the same to rest of the meatball.
3) Lay 4 pieces of Napa cabbage at the bottom of claypot, add in the chicken stock and sauce ingredients. Bring to a boil, add in meatballs and simmer for 30 minutes over low heat.
4) Thicken with corn starch and adjust taste to your preference. Serve hot.

Braised Chicken Leg With Bak Kut Teh Herbs

Braised Chicken Leg.jpg
Braised Chicken Leg 1.jpg

4 chicken legs – washed and removed excess fat, cut a few slits in the thicker part of the meat
1 sachet Bak Kut Teh Herbs
! stalk spring onion – cut
4 hard boiled eggs – shelled and set aside (optional)
1.5 lit water
2 pods garlic
Salt to taste
3 small rock sugar
1 tsp white peppercorn – crushed

Marinade sauce
1 tsp 5 spice powder
1 tsp oyster sauce
2 tbsp dark soy sauce
4 cloves garlics – minced
1 inch ginger – minced
1 tbsp Hua Tio Jiu
2 tbsp light soy sauce
1 tsp white pepper
2 tsp corn flour
1 inch galangal – minced

1) Season chicken legs with marinade ingredients for about 4-6 hours.
2) In a pot add in water and BKT sachet, garlics, peppercorn to a boil, lower heat and simmer for 20 minutes.
3) Heat a non stick frying and pan fry marinated chicken legs till golden brown on both sides. Add the fried chicken legs and eggs into the pot with BKT broth. Bring to a boil and cover, lower heat and simmer till chicken meat is soft and tender. Season with salt, taste accordingly and adjust to your preference.
4) In a small pan. add in marinated sauce (from the chicken legs) and  150 ml of BKT broth, stir to mix evenly and simmer for 2 minutes. Thicken with corn starch (2 tsp mixed with 1 tbsp water).
5) Place chicken legs to a serving plate and ladle (No.4) over it and sprinkle with chopped spring onions. Serve hot with eggs in the gravy.

Kaya With Gula Melaka

Kaya With Gula Melaka.jpg

Kaya 1.jpg

4 large eggs
330 ml coconut milk
100 g Gula Melaka – shaved
50 g brown sugar
3-4 pieces pandan leaves – clean and cut into 3 inch in lengthwise)

1) In a mixing bowl, add in eggs and coconut milk, whisk till mix thoroughly, sieve the mixture and pour into a small pot/pan add in shaved gula melaka, brown sugar and pandan leaves.
2)  Using double boil method (place the pot  over a wok with boiling water, use low heat to slowly cook the mixture. Constant stirring for 35-45 minutes until it thickens. Don’t worry about the white foams bubbles, it will disappeared when the mixture thickens.
3) Turn off heat, do not remove the pot, but keep stirring for about 5-8 minutes. The mixture texture should be creamy thick.
4) Let it cool down a bit before transfer to clean jar and keep chilled in fridge.

*** Best to consume within 5-7 days
You can also add in corn starch to thicken the mixture. (optional)

Black Current Mousse Jelly Cake

Black Current Mousse Jelly Cake.jpg

Black Current Mousse Jelly Cake 1.jpg

Ingredients for Cake
2 large eggs
60 g castor sugar
60 g plain flour
10 g corn flour
1/2 tsp baking powder
1/2 tsp ovalette/emulsifier

50 ml corn oil

1) Combine Ingredients A in a mixer and beat on high speed for 5 minutes till thick and creamy. Fold in Ingredient B and combine till well mixed. Pour batter into a greaseproof paper lined 8 inch round cake pan. Bake in pre heated oven at 180 C for 15-20 minutes. Cool cake on a wire rack.

Ingredients for middle layer A
2 tsps agar agar powder
40 g castor sugar
100 ml water
125 ml fresh milk
2 egg yolks
3 tbsp black current (canned)

Ingredients for middle layer B
100 ml heavy whipping cream
1 tbsp icing sugar/castor sugar
(whisked till stiff)

1) Combine egg yolks and milk together. Strain through a siever into a pot.
2) Add in agar agar powder, sugar and water and keep on stirring till its comes to a boil. Remove from heat immediately. Add in black current, mix well and soak the pot in cool water to cool down before adding the whisked whipping cream.
3) Place the cooled cake on and 8 inch round ring with a cake board. Pour on (2). Leave it to set.

Ingredients for top layer
300 ml black current syrup (canned)
40 g castor sugar
11/2 tsp agar agar powder

1) Combine ingredients for top layer in a pot. Bring to a boil, stirring at all times. Cool boiled solution before pouring onto mousse layer of no. (3). Chilled well.

Claypot Liver with Ginger and Spring Onion

claypot liver

200 g liver – washed and slice into evenly slices

2 stalks spring onion – cut into 2 inch in lengthwise
10 sliced ginger
2 cloves garlic – minced
2 tbsp sesame oil
8 slices ginger – cut into thin strips (fry till crispy and set aside)

Sauce Ingredients
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tbsp Kicap Manis
50 -100 ml water
21/2 tbsp Chinese Red Wine (Ang Jiu)/ Shaoxing wine

1 tsp corn flour (mixed with 2 tbsp water)

1) Season liver with 1 tsp salt for 5 minutes- washed and soaked in 1/2 tbsp corn flour water for 10 minutes. Drain and set aside.
2) Boil a pot of water and add a bit of salt, add in the liver and off heat. Blanch briefly and then remove from pot with 15 seconds.
3) Heat claypot with 2 sesame oil till hot, add in ginger slices, white part of spring onion and garlic, saute till fragrant and lightly brown.  Add in liver slices, give it a quick stir and add in the sauce ingredients stir fry for 1 -2 minutes.
4) Add in spring onions and stir till spring onion become soft, thicken with corn starch. Adjust taste to your preference, cover and off heat. Topped with crispy ginger strips and serve hot.

Ayam Goreng Madu Berempah

Ayam Goreng Madu Berempah.jpg

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

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.

Roselle Honey Heart Tart

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Roselle Heart Tart 1
Roselle Heart Tart 2.jpg

21/2 cups flour
3 tbsp corn flour
2 tbsp custard flour
2 tbsp milk powder
1/2 tsp salt
1/2 tsp baking powder
(sieve altogether except milk powder)

225 g butter
1 tbsp corn oil
1 large egg yolk
11/2 tbsp Huiji Honey

Fillings Ingredients
21/2 pineapple – grated
3-4  Roselle  fruit – cut into small pieces
3 dates  (kurma) – deseeded and minced finely
1 cup castor sugar
2 tbsp Huiji Honey
(Place all ingredients in a saucepan and cook over low heat, stirring constantly until jam is thick. Allow to cool. Store in jar and use as required.

1) Cream butter, sugar and honey and beat in egg yolk. Fold in shifted flour and milk powder, knead using your hand to form a soft dough.
2) Roll out pastry, half at a time, on a lightly floured board over a plastic sheet to 1/2 cm thickness. Cut pastry using a heart shape cutter and put a heart shape roselle jam on it. Cut a small heart shape pastry and place in the centre of the jam. Repeat till pastry and jam finished.
3) Place tarts on baking tray and bake in pre heated oven 160 C for 25-30 minutes. Cool on a wire rack and store in an air tight container.


Stewed Chicken With Black Fungus and Mushroom

Stewed Chicken
1/2 chicken (cut into small chunks) or 2 drumsticks and 6 mid joint wings
6 slices ginger
4 cloves garlics
3 shallots – sliced
8 dried shitake mushroom (soaked till soft)
25 g black fungus (soaked till soft)
3 potatoes – peeled and cut to small chunks

Seasoning Ingredients
1/2 tsp salt
1/2 tsp white pepper
1 tsp corn flour

Sauce Ingredients
2 tbsp oyster sauce
1 tbsp light soy sauce
11/2 tbsp dark soy sauce
3 small rock sugat
1 tsp corn flour

1 tbsp Hua Tiao Jiu
11/2 tbsp sesame oil
1 stalk spring onion – cut into 2 inch lengthwise

1) Marinade chicken pieces with seasoning ingredients for 20 minutes.
2) Heat sesame oil in a claypot till hot, add in ginger slice, shallots and garlic. saute till aromatic.
3) Add in mushroom, stir fry for 1 minute, add in chicken, potato and black fungus, stir to mix evenly for till chicken is opaque. Add in sauce ingredients and enough water to cover the chicken. Stir to mix, bring to a boil. Cover, and simmer over low medium heat for 10 minutes. Drizzle the Hua Tio Jiu on top of the cover and continue to simmer for a further 10 minutes or till chicken is tender and potato is cook through. Taste accordingly and adjust to your preference.
4) Add in spring onion and stir to mix evenly. Serve hot with porridge or rice.