Sticky Yuzu Lychee Chicken Wings

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8 chicken wings – cut into two
(made a slit on the meatier part and season with 1/2 egg white, a bit of salt and corn flour for 20 minutes)
1/2 red and green capsicum – cut into small cubes
1/2 red big onion – cut into cubes
2 cloves garlic – minced
Lychee meat

Sauce Ingredients
150 ml lychee syprup
150 ml Yuzu juice
11/2 tbsp Maple syrup
1 tsp white vinegar
1 tbsp oyster sauce
1 tbsp sugar
Salt to taste
1 tbsp corn flour (mixed with 2 tbsp water)
1 tbsp tomato sauce

1 tsp roasted sesame seed
1 fresh red chilli – sliced

1) Heat enough oil in a wok and deep fry chicken wings till golden, drain well and set aside. Blanched capsicum in hot oil and set aside.
2) Heat 1 tbsp of oil in a wok and saute minced garlic, onion till translucent, add in the sauce ingredients and bring to a boil, lower heat and simmer till sauce thickens and a bit sticky, taste accordingly and adjust to your preference.
3) Add in the fried chicken wings and lychee meat, toss to well coated with the sauce. Transfer to a serving plate lined with baby romaine and scatter with sesame seed and sliced chilli.


Gula Melaka Kaya


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90 g shredded gula melaka
30 g brown sugar
200 ml coconut milk
4 pieces pandan leaves – shredded and tied into knots
A pinch of salt

5 egg yolks

1)  Cook gula melaka, coconut milk, pinch of salt, brown sugar and pandan leaves over medium heat, stirring constantly, still just starting to simmer gently. Turn off heat.

2) In a mixing bowl, whip egg yolks and pour half of the coconut mixture into egg yolk mixture while stirring the mixture at the same time.
3) Pour the egg yolk mixture into the remaining half of the coconut milk mixture at one go.
4) Over medium heat, cook the combined mixture till slightly thickened, stirring constantly. Reduce heat to low, continue stirring till mixture is thick enough to coat sides of the pot thickly.
5) Discard pandan leaves. Transfer to a bowl or bottle. Leave to cool completely and stored in a unused jam bottle.
6) Cover and refrigerate, can store up to a week.

Fried Assam Laksa La Mian

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120 g Prima Taste Premium Non-Fried Noodle (La Mian)
(cook according to the instruction on the packet)
1 stalk bunga kantan – sliced finely (divide into 2 parts)

2 garlics- minced
3 shallots – sliced
1 stalks lemongrass – sliced finely
1/2 cup dried shrimps – soaked till soft and chopped finely
30 g Tom Yum paste
1/2 can sardines/ikan kembong – mashed roughly
2 tbsp toasted belacan
2 tbsp ‘hae ko’ (prawn paste)
juice from 5 limes or 100 ml assam water
1 tbsp chicken powder
200 ml water
4 tbsp oil

1/2 stalk bunga kantan – minced
1 big red onion – sliced in rings
1 small stalk lettuce – shredded
1/2 cucumber- julienned
1 red chiili – julienned in thin strips
6 chilli padi – cut finely
6 daun kesom – shredded
a handful of mint leaves

1) Heat oil in a wok and add garlics, shallots and dried shrimps. Saute until lightly browned and aromatic. Add tom yam paste, water and belacan, stirring well to mix.
2) Add hae ko and water, season with chicken powder, stir and mix well.
3) Add in La Mian, sardines/ikan kembong and stir with a ladle and a pair of chop sticks. Add the lemongrass, 1/2 of sliced bunga kantan and lime juice. Add salt if necessary.
4) Arrange lettuce on a large plate, ladle the noodles over the lettuce and top with all the remaining garnish. Serve with calamansi on the side.

Steamed Pork Leg With Sichuan Vegetables

Pork Leg 2

pork leg 3

Pork Leg

Pork Leg 1

Pork Leg 4

1 pork leg, deboned

Seasoning Ingredients
1 tbsp light soy sauce
3 cloves garlic – bruised
1 tsp pepper
1 tsp salt

2 tbsp dark soy sauce
Oil for deep frying

1 piece Sichuan Vegetables – sliced thinly and soaked for 30 minutes
4 slices ginger
2 fresh red chilli – sliced

1 tbsp corn flour – mixed with 3 tbsp pork stock
2 stalks spring onions – chopped

Sauce Ingredients
1 tbsp fermented black beans (washed and drain well)
11/2 tbsp light soy sauce
1 tbsp oyster sauce
3 tbsp Hua Tiao Jiu
4 pieces small rock sugar
1 tbsp sugar
1/2 tsp pepper


1) Marinade pork leg with  seasoning ingredients for 30 minutes. Put pork legs in a deep saucepan and add enough water to cover the pork. Bring to a boil and simmer over low heat for about 1-1/2 hour.
2) Drain pork leg and wipe dry with kitchen paper. Rub evenly with dark soy sauce. reserve pork stock for thickening solution.
3) Heat oil in a wok for deep frying till hot and deep fry the pork leg for 5 minutes or until the skin is dark brown. Remove and after cooling, cut into thick slices and arrange on a heat-proof dish.
4) Spread the szechuan vegetables, ginger and chillies on top of the pork. Pour the combined sauce ingredients down the side of the dish.
5) Steam over rapidly boiling water for 1 hour or more or until pork is completely tender.
6) Carefully strain the liquid from dish into a saucepan and bring to a boil. Thicken with cornflour mixture and pour over the pork leg.
7. Serve sprinkled with spring onions.

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.

Nasi Lemak With Sambal Ikan Billis and Prawns

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Ingredients for Nasi Lemak
4 cups rice
3-4 slices ginger
3 shallots – sliced
1 cup coconut milk – from 1 fresh coconut
5 cups water
2 pieces – Daun pandan – knotted
2 stalks lemongrass – bruised
3  pieces Daun Pandan – knotted

1) Wash rice and drained well. Set aside.
2) Heat 1 tbsp oil in a wok and saute lemongrass, onions, pandan leaf and ginger till aromatic, add in water and coconut milk and bring to a boil, add a tsp salt and stir to mix well.  Add in rice and mix to combine well, transfer to a rice cooker and let the rice cooker do the job.
3) Once rice is cooked, use a pair of chopstick to loosen up the rice. Covered wit a piece of banana leaf and close the cover.

Sambal Ingredients
150 g Ikan billis – washed and fry till crispy and set aside
150 g medium prawns – shelled and leave tail intact
1 big red onion – sliced
11/2  tbsp tamarind paste (mixed with 3 tbsp water)
50 ml water

Pounded ingredients
20 pieces dried chillies – soaked in hot water till soft
5 fresh red chillies
5 small chilli padi
1 inch ginger
6 shallots
1/2 red onion
4 cloves garlic
50 g fried ikan billis
50 ml water
1 tbsp oil

Sauce Ingrediets
1/2 tbsp oyster sauce
1 tbsp light soy sauce
Salt and sugar to taste

1) Heat 2 tbsp oil in a wok and cooked blended ingredients till oil separates. Add in tamarind water and onions, stir to mix well and add a bit water if the gravy is too thick.
2) Add  in prawns and bring to a simmer till prawns is 1/2 cooked, add in the balance of fried ikan billis (100 g) and stir to combine well with the sambal. Season with sauce ingredients, taste accordingly and adjust to your preference.
3) Serve hot with cooked Nasi Lemak and topped with peanuts, ikan billis, cucumber , kuning fish or tomatoes.

Fried Green Curry La Mian

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255 g Prima La Mian (Premium Non-fried Noodle)
80 g Coconut milk
50 g water
Salt to taste

Blended Ingredients
18 green chilli/chilli padi
2 inch galangal
2 stalks lemongrass
8 cloves garlics
6 shallots
20 g coriander roots/stems – chopped
1/2 tsp pepper
1/2 tsp salt
4 candlenuts
1 tsp each – coriander and cumin powder
1 inch belacan
2 kaffir leaves

80 g beansprout
1 fresh red chilli – sliced
2 fresh green chilli – sliced
150 g minced chicken meat (season with a bit of salt and corn flour)
100 g medium prawns – shelled with tail intact
6 pieces long beans – cut into 11/2 inch in lengthwise
2 tomatoes – quartered

1 handful of mint leaves

Sauce Ingredients
1 tbsp light soy sauce
1 tsp chicken granules
1/2 tbsp fish sauce
1 tsp sugar
11/2 tbsp gula melaka

Place all the paste ingredients in the blender/processor and mix to obtain green curry paste.The above estimate gives almost 1/4 cup of paste which can be stored in a clean sterilized jar in the fridge.

Cook noodles according to instructions on pack.

1) Heat 1 tbsp oil in a non-stick wok and add in 3 tbsp of green curry paste, saute till oil separates, (color will become darker).
2) Add in minced meat and saute for 1-2 minute, add in long beans, tomatoes, prawns. Stir to mix well with the paste, add in water and coconut milk. Stir to mix well and bring to a boil, reduce heat and let it simmer until vegetables get cooked.
3) Add in la mian and mix gently using a pair of chopstick till it is well coated with the gravy. Add in the sauce ingredients and cooke for a few more minutes till everything gets well blended and sauce has reduced or thickened as per taste or your preference choice.
4) Serve hot with some sliced cucumber, crispy tofu and mint leaves. Topped with sliced green and red chillies.


Tomato Omelette La Mian Soup

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(serve 2-3  pax)

120 g Prima La Mian (Non-Fried Noodle)
1 stalk spring onion – finely chopped
2 cloves garlic – minced
100 g minced chicken meat – marinade with a bit of salt and corn flour
(make in small ball)
2 big tomato – cut into big chunks
1/4  carrot – sliced thinly
3 eggs – lightly beaten

1200 ml ikan billis broth – boil water with a handful of dried ikan billis and 2 pieces chicken bones/ 1 packet chicken broth

Sauce Ingredients
1 tbsp soy sauce
1/2 tsp each – oyster and abalone sauce
1/2 tsp sesame oil

1)  Heat a non stick pot with oil and saute garlic till fragrant, add in chopped tomatoes and stir fry till soft, add in 1/2 of the beaten eggs and stir to mix well with the tomatoes.
2) Add in stock and sauce ingredients, bring to a boil and simmer over low heat for 10 minutes. Taste accordingly and adjust to your preference.
3) While the soup is simmering, bring about 750 ml water in a pot to boil, add in the La Mian and cook according to the packet instructions. Drain the noodles well and add into the soup together with the meat ball and carrot.  Turn up the heat and let the soup come to a boil, add in the remaining beaten egg. Turn off the heat.
4) Ladle the soup and La Mian to serving boil, sprinkle with chopped spring onions and serve with Garlic Vinegar sauce and Chili padi soy sauce.

Green Chilli With Minced Meat and Ikan Billis

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150 g ikan billis, washed and pat dry
100 g chicken breast meat – sliced thinly and marinated with a bit of salt, corn flour and oyster sauce
100 g minced meat

*You can used crispy pork lard  instead of chicken meat

4 green chillies, sliced and seeds removed
2 red chillies – sliced and seeds remmoved
1 medium red onion – sliced coarsely
2 cloves garlics – bruised

Sauce Ingredients
2 tbsp tamarind paste – mixed with 4 tbsp water
1/2 tbsp oyster sauce
1 tbsp Kicap Manis
1 tbsp tomato sauce
Salt to taste

11/2 tbsp sugar

1) Heat oil in wok, shallow fry the ikan billis till golden and crisp, remove from wok and set aside.
2) Heat oil again, add in garlic, minced meat and sliced meat. Flip and stir fry till opaque over medium heat.
3) Add in green, red chillies, ikan billis  and sauce ingredients. Mix well . Add in sugar and stir to mix till sugar slightly caramelized.
4) Lastly add in sliced onion and toss to mix well. Transfer to serving plate and serve hot with rice. porridge or Nasi Lemak Goreng.

Baked Brinjal/Potato With Green Curry Minced Meat

Baked Mince Meat With Brinjal and Potato


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Ingredients for Brinjal and Potato
4 small brinjal – halved  (using a teaspoon, scrape out some of the white parts)
3 big potato – halved (steamed till 1/2 cooked and scrape out some of the flesh)

Fillings Ingredients
flesh of the potato  – diced
white parts of the brinjal – diced
200 g minced chicken meat

2 tbsp cooked green curry paste
1 tbsp minced basil leaves
Salt to taste
1 tsp sugar
1 green chilli– sliced thinly
50 ml water

1) Bring a pot of salt water and oil to a boil, add in the brinjal 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 1 tbsp oil, translucent, add in green curry paste and stir to mix well. Add in potato, chicken meat and brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste and soy sauce. 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 and potato with No. (2) , topped with minced basil leaves  green chilli and a tablespoon of Green curry gravy and baked in pre heated oven 250 C for 20  minutes.
4) Serve hot with rice.

Green Curry Gravy

300 g chicken breast meat – sliced thinly ( marinade with  1/2 tsp corn flour)
5 green chilli padi – halves
6 red chilli padi – halves
300 ml water
200 ml fresh coconut water
100 ml coconut milk
1 tbsp Gula Melaka
3 pieces Kaffir leaves – torn
2 pieces pandan leaves – knotted
3 tbsp oil
1/2 tbsp Thai fish sauce
1 bowl Basil leaves
6 small brinjal – halves or quartered
5 stalks long beans – cut into 2 inch in lengthwise (optional)
2 potatoes – cut into small chunks (optional)
Salt, sugar to taste
1 Maggie Chicken cube

Blended Ingredients
15 green chilli/chilli padi
2 inch galangal
2 stalks lemongrass
4 cloves garlics
6 shallots
1/2 big onion
20 g coriander roots/stems – chopped
1/2 tsp pepper
1/2 tsp salt
4 candlenuts
1 tsp each – coriander and cumin powder
1 inch belacan
2 kaffir leaves
1/2 tbsp oil
50 ml water

1) Heat oil in a wok, saute blended ingredients till aromatic and colour deepens. ( Set aside 2 tbsp of the paste). Add add brinjal and long beans, stir and mix to combine evenly.
2) Add water, fresh coconut water, kaffir leaves, pandan leaves,  sliced chillies, chicken cube and cook covered over medium heat for 15 to 20 minutes, stirring occasionally.
3) Gradually add the coconut milk and chicken meat, once mixture returns to simmering boil,  basil leaves, gula melaka, Thai fish sauce, salt and sugar to taste.
4) Continue to simmer till chicken is cook through and brinjal is cooked. Garnish with coriander leaves and serve hot with rice.