Fried Sambal Rice


1 cup cooked and cold rice
50 g prawns
50 gm sliced chicken meat
1 egg
some kangkong and taugeh
2 shallots – sliced
11/2 tbsp shrimp sambal (sambal ‘hae bee’)
salt, pepper and chicken powder to taste
1 tomato – quater
cucumber – sliced
spring onion – chopped

1) Heat oil in a pan, add prawns, chicken meat and stir-fry briskly over high heat for 2 mins. Dish out and set aside. In the same pan add 1 tbsp oil, fry sliced shallots till fragrant, add egg and sramble it, add in rice, toss and fry till rice is well coated with the egg. Add sambal, salt, pepper, chicken powder, toss and fry over high heat for 2 mins. Add in cooked prawns, meat and vegetables. Stir-fry over high heat just long enough to wilt the vegetables but retain their crispness – abt 1 min. Sprinkle with some chopped spring onion. Dish out on serving plate and garnish with cucumber and tomato. Put a spoonful of sambal on top of the rice. .

Crispy Halibut with Italian Herbs


1 pc Halibut – (defrost and slice into big pc)
1 tsp each – salt and black pepper
1 1/2 tsp Italian Herbs
Crispy flour – (for coating)
Oil for deep frying

1) Marinate fish with salt, pepper and Italian Herbs and leave in the fridge for 2 hours.
2) Heat oil in a wok, coat the fish with crispy flour and deep fry with skin down until golden brown. Drain on kitchen towels. Serve hot.

Crispy Chicken in Spicy Honey Sauce

Crispy Chicken in Spicy Honey Sauce

2 chicken legs – washed and deboned and cut to bite size.
Flour for coating the chicken
250 ml fresh milk
2 garlics – minced finely
Oil for deep frying
sliced chilli
Deep fried some ‘tung fen’

Seasoning ingredients
1 tsp light soy sauce
1 tsp ginger juice
1/2 an egg white
1/2 tsp five-spice powder

Sauce ingredients (combined)
1 tbsp each – light soy sauce, oyster sauce
1 tsp each – black and white vinegar
1 tsp pepper
3 tbsp honey
125 ml chicken stock
2 tbsp “Lingham” spicy chilli sauce
1 1/2 tsp cornflour (mixed with 1 tbsp water)

Marinate chicken pieces with seasoning ingredients for 20 mins or more. Coat chicken pieces with flour, dip into milk and re-coat with flour. Deep fry in hot oil for 12-15 mins or until golden brown. Drain chicken from oil and set aside.

Reheat wok with 1 tbsp oil, saute minced garlics until fragrant, pour in the sauce ingredients. When sauce comes to a boil, put in the fried chicken, stirring quickly to mix the sauce.
Dish on serving plate laid with lettuce and crispy ‘tung fen’. Sprinkle with some sliced chilli.

Shiny Chicken in Tangy Sauce

Shiny Chicken in Tangy Sauce

1/2 Kampong chicken/3 chicken legs
Oil for deep frying
lettuce for garnishing

Seasoning Ingredients
1 tsp each – salt, pepper
1/2 tsp – five spice powder
1 tbsp light soy sauce
1 tbsp cornflour

Sauce Ingredients
1 tbsp ginger root – minced finely
2 tbsp spring onions – chopped
2 garlics – minced
1 red chilli – chopped
2 tbsp white vinegar, 1 tbsp black vinegar
1 tbsp honey
3 tbsp light soy sauce
1 tsp sesame oil
11/2 tbsp sugar

Wash the chicken and pat dry and marinate with seasoning ingredients. Leave aside for 4 hours. Deep fried in hot oil till crispy and golden brown. Drained and chopped into bite size and arrange on serving plate.

Combined sauce ingredients in a bowl. Pour mixture over the pieces of chopped chicken. Serve immediately.

Deep Fried Layered Beancurd

Deep Fried Layered Bean Curd

1 pkt bean curd (4 squares)
Oil for deep frying

Minced Ingredients
120 g chicken/pork
120 g prawns
2 dried mushrooms – soaked
3 water chestnuts
1 tbsp carrot

Seasoning ingredients
1/2 tsp each – salt, pepper, sesame oil
1 tsp light soy sauce
1/2 egg white
11/2 tsp cornflour

Batter ingredients
100 g rice /potato flour
1 egg
1/4 each – salt, pepper
100 ml water

In a bowl, combined minced ingredients together to make the filling. Divide into 6 portions and set aside for 20 mins..
1) Cut each square into 6 thin slices. To obtain stacks with 4 layers of bean curd each: put 1 slice of bean curd on a lightly greased plate, sprinkle with cornflour and spread 1/3 of a portion of filling on the bean curd. Place another slice of bean curd on the filling. Continue to assemble layers until each stack has 4 layers.
2) Mix batter ingredients to a flour paste, separately dip each stack into the flour paste mixture.
3) Heat oil in the wok and deep-fry bean curd stacks over medium heat for about 7-8 mins or until golden brown. Before removing, turn heat to high and fry for 1 min. Remoce and drain and diagonally slice the bean curd stacks in half. Use Thai sweet sauce as dipping sauce. Serve hot.