500 g prawns – shelled and deveined (minced finely)
1 small potato – steamed and mashed
1/2 egg white
1 tsp corn flour
1 cup bread crumbs
1/2 cup Nestum cereal
2 tbsp dessicated coconut
2 tbsp minced finely cilantro stem
3 cloves garlic – minced finely
11/2 tbsp dessicated coconut
1 tsp white pepper
3 small shallots – minced
1/2 tbsp olive oil
1 tsp baking powder
Salt to taste
2) Add in seasoning ingredients, mashed potato, egg white and corn flour. Combine and mix together well with the prawn paste to form a smooth paste. Place in the fridge for 20 minutes.
3) Place coating ingredients in big plate. Shape prawn mixture into small disc (shape to your preference), flatten a bit and roll each patty in bread crumbs mixture.
4) Gently place it into hot oil, do not overcrowd as the prawn cake will puff up. Fry till both sides are crisp and golden brown.
5) Drain well and serve hot with Thai Spicy Sweet sauce or Sambal Belacan.
4-5 egg plants – sliced into halves and using a small spoon scrape out some of the white parts
10-12 big prawns – balves for topping
Shredded Mozzarella cheese
1 big egg – beaten lightly
1 tsp Italian Mixed Grill Mates Herbs
2 cloves garlic – minced
150 g chicken meat
100 g small prawns
(season with a bit of salt and corn flour)
Salt to taste
Corn flour for coating
1) Bring a pot of salt water and oil to a boil, add in the egg plants and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of the brinjal. Arrange on a baking tray lined with greased aluminium foil.
2) Heat a frying pan with 2 tbsp oil, saute garlics till fragrant add in minced ingredients and white part of brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste, Italian mixed herbs . Taste accordingly and adjust to your preference. Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.
3) Fill out the dusted brinjal with No. (2) , topped with mozzarella cheese, prawns
and ladle a tsp of beaten egg over it and baked or grilled in pre heated oven 200 C for 20 minutes.
4) Serve hot with rice.
Bottom Layer Ingredients
200 g glutinous rice (soaked for 3 hours)
50 g Brown Rice (soaked for 3 hours)
150 ml santan
1/4 tsp salt
3 pieces pandan leaves, cut into halves
200 ml coconut milk
21/2 tbsp plain flour
11/2 tbsp custard powder
100 g sugar
50 ml Pandan juice
1 drop of pandan paste
Pinch of salt
1) Drain glutinous rice and brown rice. Steam the rice on pandan leaves with salt for 15-20 minutes or till tender. Remove from heat and add in coconut milk. Mix well with a wooden chopstick, transfer back to heat and steam for 20 minutes further or till cooked through.
3) Lay a banana leaf on a bottom of a 7 inch square tray, place steamed rice in the tray and press down firmly with the banana leaf on top to compact it.
4) Transfer back to steamer and steam for 5 minutes (bottom layer has to be hot when top layer is poured on.
1) Beat eggs in a mixing bowl lightly with a fork. Mix in the plain flour and custard powder. Strain.
2) Cook coconut milk, pandan juice, sugar, salt and green coloring over low heat. Keep stirring and add in egg mixture. Stir continuously over low heat until mixture thickens.
3) Pour the green mixture over the steamed rice slowly. Steam over low heat for 20 minutes or until set.
4) Leave to cool completely before cutting it to serve.
300 g Cooked Brown Rice (preferably overnight)
1 piece deep fry Ikan Kembong or Batang fish – mashed coarsely
150 g minced chicken meat (season with a bit of salt and corn flour)
1/2 cup bean sprouts
2 tbsp kerisik
Salt, sugar and lemon juice to taste
1 tbsp olive oil
1 cup steam pumpkin – cube
1 large egg – beaten lightly
Sliced thinly Ingredients
1 fresh red chilli
Herbs leaves shredded thinly
1 small turmeric leaf
1 handful of Kesom leaves
3 pieces kaffir leaves
3 pieces kaduk leaves
1 stalk lemon grass
1/2 inch galangal
1) Heat olive oil in a wok and saute sliced ingredients till fragrant, add in minced meat and stir fry till opaque. Add in egg and fish meat, stir fry for a minute.
2) Add in brown rice and stir fry briskly over high heat till well combined. Add in salt, sugar, lemon juice to taste. Adjust to your preference.
3) Lastly add in shredded herbs, bean sprouts, pumpkin and kerisik. Stir to mix evenly with the rice.
4) Serve hot with Sambal Pedas prawns.
10-12 pieces chicken fillets
Juice of 1/2 lemon
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp McCormick Grill Mates Smokey Montreal Steak Seasoning
1/2 tsp McCormick Italian Blend Grinder
1 tsp minced fresh garlic
1 tsp coarsely crushed black peppercorn
1 tsp ginger paste
2 tsp corn flour
1 tsp rice flour
2 tbsp cake flour
1/2 tsp baking soda
1/2 cup breadcrumbs
3 tbsp nestum cereals
1 tsp McCormick Italian Blend Grinder
1) Add chicken fillets in a bowl, add in seasoning ingredients. Mix well and leave aside for 20 minutes.
2) In a separate bowl, add in batter ingredients and mix well, add in marinated chicken fingers and leave aside.
3) In another big plate, mix coating ingredients well, coat marinated chicken with breadcrumbs and herbs mixture.
4) Deep fry chicken fingers till crisp and golden. Drain well and serve hot with mayonnaise, tomato ketchup or Thai Sweet and Spicy sauce.
Alternatively you can use Air Fryer
1) Pre heat air fryer to 180 C. Line the basket of the air fryer with aluminium foil, arrange the chicken finger on the foil and lightly brushed with oil.
2) Air fry the chicken fingers for 15 minutes or until crispy and golden. Serve hot with mayonnaise, tomato ketchup and Thai Sweet and Spicy Sauce.
5 fresh drumsticks – washed, remove excess fats and pierce thicker parts with a forks
1/2 tsp salt
11/2 tbsp minced garlics
1 tbsp minced Chilli Padi
2 tbsp lemon juice
2 tbsp sesame seeds
1/2 tbsp McCormick Grill Mates Montreal Steak Seasoning
1/2 tbsp McCormick Italian Blend Grinder
1 tbsp brown sugar
1) Marinade drumsticks with the seasoning ingredients put in a zip lock bag and left in the fridge for about 4-6 hours.
2) Lined the grill rack with aluminum foil and place the marinated drumsticks skin side up and grilled in pre heated oven 200 C for 30 minutes. Turn the drumsticks over (skin side down) and grilled for another 25 minutes.
3) For extra crispy skin, turn drumsticks again and broil for 3-5 minutes or until skin is browned and crisp.
4) Serve hot with pineapple salad.
200 plain flour
40 g icing sugar
1 small egg
125 g butter
1) Rub flour and butter till it resembles bread crumbs. Add the sugar, egg anf knead into a smooth dough. Put in the refrigerator for 20 minutes.
2) Roll out dough into 2 mm thickness, cut into small disc and place into tarts mould and bake in pre heated oven 180 C for 25 minutes.
3) Cool on wire rack after baking.
200 g Dessicated coconut or freshly grated white coconut
75 g butter
90 ml fresh milk
20 g custard powder
100 g icing sugar
1) Combined all ingredients in a mixing bowl till well combined into a thick paste, spoon the mixture into the tart shell.
2) Put the tarts filled with mixture in the pre heated oven, and bake for about 25 minutes or until tarts are golden.
3) Cool for a few minutes in the tin, then carefully transfer to a wire rack.
4) Store in airtight tin or container.
3 cups glutinous rice
4 tbsp vegetable oil
2 dried shitake mushroom – soaked till soft
2 tbsp dried prawns – soaked till soft
1/2 cups chicken meat
Chicken sausage – sliced
21/2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp sesame oil
1/2 tbsp sugar
1 tbsp Hua Tio Jiu
Salt to taste
Dash of pepper
1) Heat wok with oil and saute diced ingredients till fragrant and cooked. Add in sauce ingredients and sausage, stir lightly to well mixed. Dish out and set aside.
2) Rinse rice and cook in rice with 21/2 cups water. Mix cooked rice with No. (1) while it is still hot.
3) Clean the crabs and cut into pieces, arrange the crabs on the rice lined with banana leaf. Steam over rapidly boiling water until the crabs is cooked through. Serve hot.
80-100 g ikan billis – washed , pat dry with kitchen paper towel
Sliced thinly Ingredients
3 fresh green chilli
3 fresh red chilli
1 big red onion
2 clove garlic
1 packet Dancing Chef Sweet and Sour Sauce
2 tsp light soy sauce
1 tsp kicap manis
Salt to taste
1 tsp sugar
1/2 tsp black pepper
1) Heat enough oil in a wok and deep fry ikan billis till crispy, drain well and set aside.
2) Heat 1 tbsp butter in a wok till hot, add in slice ingredients and saute till soft and fragrant. Add sauce ingredients and stir to mix well and bring to a low simmer.
3) Add in Ikan Billis and toss briefly to well combined with the sauce. Transfer to serving plate and serve hot.
Chicken Rolls ingredients
3 chicken legs – deboned and remove excess fat- using a mallet to flatten the meat
100 g minced chicken meat
50 g prawns – chopped coarsely
1 tsp salt
1 tbsp Dancing Chef Yellow Curry Paste
1 tsp corn flour
1) Rub boneless chicken legs with seasoning ingredients and marinade for about 15 minutes.
2) In a mixing bowl, marinade minced chicken meat and prawns with 1/2 tbsp Dancing Chef Yellow curry paste and 1 tsp corn flour for 30 minutes.
3) Use aluminium foil, some marinated chicken meat mixture on chicken leg and roll it up like a giant candy. Do the same to the rest. Steam over rapidly boiling water for about 25 minutes or till cooked through. Remove and set aside to cool first.
4) Remove the aluminum foil, baste the chicken with curry gravy and grilled in pre heated oven 250 C till golden brown. Gradually baste the chicken rolls with curry gravy and egg yoik.
4) Remove from oven and slice into pieces and place on serving plate with Pumpkin Curry. Serve hot with rice.
Chicken Pumpkin Curry
2 Kampong Chicken legs – cut into bite size
250 g pumpkin – cut into big chunks with skin
4 pieces – kaffir leave
1 tbsp tomato ketchup
Salt and sugar to taste
1/2 Chicken cube
3 stalks lemongrass – bruised
1 inch galangal – bruised
100 ml coconut milk
11/2 packet Dancing Chef Yellow Curry Paste
100 ml water
1) Season chicken with some salt and corn flour and set aside for 20-30 minutes.
2) Heat 2 tbsp oil in a wok and saute Dancing Chef Yellow curry paste and tomato ketchup till fragrant over low heat.
3) Add kaffir leaves, chicken meat, stir to mix evenly, add chicken cube, coconut milk and enough water to cover the chicken. Simmer over low medium heat till chicken is 1/2 cooked. Add pumpkin and continue to cook till chicken is cooked through and pumpkin is soft.
4) Season with salt, sugar and taste accordingly. Adjust to your preference. Add more water if you want more gravy but must Not be too watery or runny.
5) Serve hot with with Chicken Rolls and rice.