Taiwanese Fried Chicken

Ingredients:

1kg Chicken Breast (minced)

550g All-Purpose flour (or more)

1 tsp salt

2 tbsp sugar

2 tsp cumin powder

3 tbsp cooking oil

2 tbsp oyster sauce

1 egg white

Breadcrumbs

Sauce

2 tbsp Ketchup

1 tbsp bean paste

1 tbsp oyster sauce

1 tbsp sugar

1 tbsp cumin powder

Starch solution

Instructions:

1. In a large bowl, combine all the ingredients except the breadcrumbs, and mix until a dough forms.
2. Divide the dough (weight 100g) into two equal portions, shape each into a ball, and place them on a prepared lined tray.  Let it rest for 15-20 minutes.
3. Take a dough and roll/press it, coating it with breadcrumbs.  Use a rolling pin to roll the coated dough to a thickness of 1/4 inch.
4. Repeat the process, layering with parchment paper in between to prevent sticking.  Store in an airtight container or ziplock bag and put in the freezer for an hour before frying.
5. While the chicken is freezing, prepare the sauce by combining all the ingredients thoroughly.
6. In a saucepan, add cooking oil and saute the sauce mixture for about 2-3 minutes.  Then add the starch solution to thicken and add sesame seeds.  Remove from heat and set aside.
7. Heat the oil to 185 °C over medium-high heat in a wok or large pan.  Deep-fry the chicken for 2 minutes, then carefully flip it over and fry for an additional 2 minutes, or until it is light golden.  Transfer onto the rack to drain off excess oil.  Repeat the process for the remaining chicken.
8. While the fried chicken is still hot, brush the sauce evenly over both sides of the chicken.  Use a bamboo stick to skewer the chicken and serve it immediately.

Boneless Chicken Masala

Ingredients:

500g Boneless chicken ~ cut into small size

2 medium onions ~ chopped

1 tbsp ginger garlic paste

4 medium-sized tomatoes (blend)

1/2 cup water

1/4 cup cooking cream

1 tsp dried fenugreek leaves

Marinade

1/2 cup yoghurt ~ whisked

1 tsp ginger garlic paste

1 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp cumin powder

1 tsp Kashmiri chili powder

1 tsp chili powder

1/2 tsp red chili powder

1/2 tsp black pepper powder

1 tsp salt

1 tbsp dried fenugreek leaves

2 tsp lemon juice

Spices

4 cardamon

1 cinnamon stick

1 tsp cumin seeds

Spices Powder

1 tbsp Kashmiri powder

1/2 tsp turmeric powder

1/2 tsp Garam masala powder

1/2 tsp cumin powder

1/2 tsp black pepper powder

1 tsp salt

Instructions:

1. In a large bowl, combine all the marinade ingredients and mix until well blended.  Let the chicken marinate in the refrigerator for at least half an hour or overnight.
2. In a saucepan, add 1 tablespoon of butter and 2 tablespoons of cooking oil over medium-low heat.
3. Place the chicken pieces in the melted hot oil and cook them on both sides for about 3-4 minutes each on high heat.  Give the pan a couple of swirls to ensure even cooking.  Remove from the heat and set aside.
4. In another saucepan, heat 2 tablespoons of oil over medium-high heat.  Add the spices and chopped onion.  Sauté them till the onion wilts, then add in the ginger garlic paste.  Continue to saute for another 2-3 minutes.
5. Add the tomato paste and allspice powder.  Mix and saute to combine on medium heat until the oil separates.
6. Add water and stir to mix.  Let the sauce boil for about 3 minutes.  Then add the cooked chicken, cooking cream, and dried fenugreek leaves to the sauce.  Mix everything to combine.  Cover the lid and let it cook for about 10-12 minutes on low heat.
7. Remove the lid and add the chopped coriander or parsley, then mix well.  Ready to serve with hot white steamed rice or naan bread.

Chicken Crust Pizza

Ingredients:

450g ground chicken

1/2 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 large egg

1 tsp Italian seasoning (or oregano+basil)

1/2 tsp garlic powder

Salt & pepper to taste

Topping

1/2 cup pizza sauce

1 cup shredded mozzarella cheese

Pepperoni

Mushroom

Bell-peppers

Instructions:

1. Preheat the oven to 200°C. Line a baking sheet with parchment paper.
2. In a bowl, combine ground chicken, egg, mozzarella, parmesan, and seasonings.  Mix well until evenly combined.
3. Spread the chicken mixture onto parchment in a thin, even circle or rectangle (about 1/4 inch thickness)
4. Bake it for 20 minutes until golden and firm.  Remove and let cool slightly.  Spread the pizza sauce, sprinkle with mozzarella, and add pepperoni (or your choice)
5. Return to the oven and bake for 8-10 minutes, until the cheese is melted and bubbly.  Let it rest for a few minutes before slicing (it helps the crust hold together)

Char Siu (V.2)

Ingredients:

500g Pork loin/shoulder

2 tbsp minced garlic

1 tbsp grated ginger

3-4 tbsp Char Siu Sauce

2 tbsp Oyster sauce

2 tbsp Hoisin sauce

1 tbsp dark soy sauce

2 tbsp brown sugar

2 tbsp light soy sauce

2 tbsp Shaoxing Wine

2 red bean curd (add the sauce too)

3-5 tbsp Golden Syrup/Honey

1 tbsp Sesame oil

Instructions:

1. Wash the pork with vinegar and water, then rinse a couple of times. 
2. Use a small, sharp knife to stab the meat all over to help the marinade penetrate. Place the pork in a resealable plastic bag, add all the marinade ingredients, and mix well. Refrigerate overnight. 
3. Preheat the oven to 190°C. Remove the pork from the fridge at least 30 minutes before roasting. Line a tray with foil and set a rack on top. 
4. Place the marinated meat on the rack, keeping the marinade aside. Roast for 20 minutes, then flip and baste with the reserved marinade. Roast for another 10 minutes, turn again, and baste. 
5. Glaze the pork with golden syrup to create a sticky, shiny exterior. Rest for at least 10 minutes before slicing. 
6. Meanwhile, heat the leftover marinade for 4-5 minutes until thick and glossy. Serve the Char Siu over rice.

Three Cup chicken (V.2)

Ingredients:

2 boneless chicken thighs, bite-sized

1/4 cup sesame oil

1" ginger, sliced

6 cloves of garlic, whole

3 Thai chilies

2-1/2 tbsp light soy sauce

2-1/2 tbsp sweet soy sauce

5 tbsp Rice wine (Michiu)

30g rock sugar

Instructions:

1. Heat the sesame oil and fry the sliced ginger until golden. Then, add the garlic and chilies and cook for 1 minute.
2. Add the bite-sized chicken and stir-fry until it turns brown. Next, add rice wine, soy sauce, and rock sugar. Stir well to combine, then simmer over low heat for 8-10 minutes, until the sauce has thickened and become glossy.
3. Finish with Thai basil for aroma and serve hot over steamed white rice.

Stir-fry Beef and Mushrooms

Ingredients:

300g beef (Flank/Sirloin), thinly sliced

250g Mushrooms, sliced

1/2 Holland onion, sliced

1" ginger, chopped

2 cloves of garlic, chopped

1 tsp chili flakes

2-3 Spring onion, cut 2" long

1 tsp sesame oil

Marinade

2 tsp grated ginger

1 tbsp light soy sauce

2 tsp sugar

1 tbsp cornstarch

1 tbsp cooking oil

1/2 tsp baking soda

1/4 tsp white pepper

Sauce

3 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

2 tsp sugar

1 tbsp water

1 tbsp Chinese Cooking Rice Wine

1/2 tsp cornstarch

1/4 tsp white pepper

Instructions:

1. Cut the beef into thin strips against the grain and marinate with the ingredients listed above. Let it rest for 30 minutes.
2. Combine sauce ingredients in a small bowl and whisk until the sugar dissolves. Set aside for later.
3. Heat the wok over medium-high heat, sauté onions and mushrooms for 1-2 minutes. Remove from the pan and set aside.
4. Drizzle oil and add the marinated beef. Sear the meat for 1-2 minutes. Then flip the beef and add garlic, ginger, and chili flakes. Stir well for another 1-2 minutes.
5. Pour in the sauce and return the fried mushrooms and onions to the pan. Finish with spring onions and sesame oil. Stir until the sauce is thick and glossy. Enjoy!

Creamy Tomato Pasta Penne (Quick & Easy)

Ingredients:

400g penne pasta

1 Holland onion, chopped

2 cloves of garlic, minced

3 tbsp tomato sauce

50ml water

100ml milk

200ml cream cheese

150g cheddar/mozzarella cheese

2 tbsp butter

Seasoniong

1 tsp salt

1 tsp oregano

1 tsp chili flakes

1 tbsp sugar

Instructions:

1. In a large pot, add a couple of drops of oil to boiling water.  Add the pasta and let it cook for about 8-12 minutes, or until the pasta is tender and cooked through.
2. In another pan, add 1 tablespoon of cooking oil and heat over medium-high.  Sauté the chopped onion, minced garlic, and tomato sauce until the onion becomes tender and translucent.
3. Then, add the seasoning and mix for 1 minute. Next, add the water, milk, cream, cheese, and butter.  Stir and let the sauce cook for a few minutes.
4. Once the pasta is cooked, drain the water and transfer the pasta to the sauce.  Give another stir to combine.  Take it off the heat and serve on a plate.  Enjoy!

Turmeric Fried Chicken

Ingredients:

450g breast/boneless chicken thigh

1 Holland onion, sliced

1 carrot, matchsticks

150g beans, cut into 2" lengths

Marinade

1 tbsp turmeric powder

1 tbsp chili powder

1 tbsp chicken powder

2 tbsp cornstarch

Instructions:

1. Cut the chicken into bite-sized pieces. Marinate the chicken with the marinade ingredients. Mix well and coat. Set aside for 15-30 minutes.
2. In a wok, add 1/2 cup of cooking oil over medium heat. Fry the marinated chicken until golden.
3. Then, add the sliced onion, carrot, and beans, and cook until the onion has wilted.
4. Remove from heat and serve with rice and sambal belacan. Enjoy!

Mongolian Chicken

Ingredients:

2-3 boneless chicken thighs (skinless)

2 cloves of garlic, minced

1" ginger, sliced/julienne

Scallions, white part

4-5 dried chilies

Spring onion

Marinate

2 tbsp cooking oil

1 tbsp Chinese cooking wine

1/4 cornstarch

1 tbsp baking soda

Sauce

1/4 cup chicken stock

2-1/2 tbsp soy sauce

1 tbsp dark soy sauce

2 tbsp brown sugar

1 tbsp cornstarch

Instructions:

1. Dice chicken thighs into 2-inch pieces. Marinate the chicken with the marinating ingredients. Mix well to combine. Set aside for 15 minutes.
2. In a large pan or wok over medium-high heat, heat vegetable oil to fry the marinated chicken. Fry the chicken in small batches until golden brown on both sides, about 6-8 minutes. Remove the chicken and transfer it to a plate lined with paper towels to absorb excess oil.
3. In another bowl, combine the sauce ingredients. Stir to mix well and set aside.
4. In a saucepan, add 1 tablespoon of cooking oil and heat over medium-high heat. Sauté the minced garlic, ginger, scallions (white part), and dried chilies for 1 minute or until fragrant.
5. Then, add the sauce to the pan and stir for a couple of minutes, until the sauce has thickened.
6. Add the fried chicken and spring onion and mix until everything is coated with the sauce.
7. Sprinkle some sesame seeds and serve with hot steamed rice. Enjoy!

Thai Baked Chicken

Ingredients:

2-3 boneless chicken thighs (skin on)

Marinate

4-5 coriander roots

3 cloves of garlic

1/4 tsp black pepper

2 tbsp oyster sauce

1 tbsp sweet soy sauce

2 tsp chili sauce

1 tbsp brown sugar

1 tsp chicken powder

Sauce

2 cloves of garlic, minced

1-2 red bird's eye chili

1 tsp fish sauce

2-3 tbsp Thai chili sauce

1 tbsp lime juice

1 stalk of coriander leaves, chopped

1 tsp sesame seeds

Instructions:

1. Rinse and pat the boneless chicken dry. Use a mortar and pestle to pound the coriander roots and garlic together to form a paste.  
2. Marinate with the marinade ingredients, and give the meat a gentle massage for about 10 minutes. Rest for 15-30 minutes or longer, as needed.
3. Line a baking tray with parchment paper, place the marinated chicken on it, and bake in a preheated oven at 190°C for 30 minutes using conventional settings.
4. While the chicken bakes, prepare the sauce. Mix all the ingredients together until well combined. Enjoy!

Kongguksu Soy Milk Noodle (Korean)

Ingredients:

1 packet Ban Mian Noodles

1 Japanese cucumber, julienne

Cherry tomato, cut halves

Hard-boiled eggs

Kimchi

Soup

1 silken tofu

2-3 cups water

1 tbsp sea salt

1 tbsp sugar

1 tbsp peanut butter

4 tbsp sesame seeds

Ingredients:

1. In a food processor, combine the soup ingredients and blend until smooth. If the base is too thick, add water to reach the preferred consistency.
2. Cook the noodles in boiling water according to the package instructions. Drain the noodles and rinse them under cold running water to cool.
3. Transfer the cooked noodles to a serving bowl and pour the cold soup over the noodles. Garnish with julienned cucumbers, cherry tomatoes, and a halved boiled egg. It's best to serve with kimchi on the side.

Ayam Goreng Lemak Chili Api

Ingredients:

2-3 boneless chicken thighs, cut

3" turmeric (blend with 1 cup of water)

200ml coconut cream

1 stalk turmeric leaf, sliced thinly

Chop/Minced

1 large onion

5 red bird's eye

3 green bird's eye

3 cloves of garlic

Instructions:

1. In a large bowl, add the chicken and marinate it with salt and turmeric powder. Mix to combine and let it rest for about 15-30 minutes.
2. Heat oil over medium-high heat, and fry the marinated chicken until golden brown. Drain on a paper towel and set aside.
3. In the same wok, leave 1/4 cup of oil and sauté the minced mixture until fragrant over medium-high heat.  
4. Then add the turmeric water and the fried chicken with coconut cream. Mix the chicken to incorporate everything. 
5. Season with salt and seasoning powder, along with sliced turmeric leaves. Stir to combine. Reduce the heat to low and simmer for 15 minutes, or until the sauce has thickened. Best served with steamed white rice. Enjoy!

Mee Goreng (Quick & Easy)

Ingredients:

500g Egg Noodles

2 fish cakes, sliced

10 fishballs, cut halves

350g prawn, remove the shell, tail intact

Bok Choy or any green vegetables

3 tbsp sambal sauce

1 large onion, sliced

4 cloves garlic, minced

Sauce

3 tbsp sweet soy sauce

4 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp dark soy sauce

6-8 tbsp water

Instructions:

1. Blanch the egg noodles for 1 or 2 minutes in boiling water, then loosen them and rinse under running water to stop the cooking process.
2. In a bowl, whisk the sauce ingredients together until well combined, then set aside.
3. In a saucepan, add a little oil and cook the prawns until they are about 80% done, then set them aside.
4. Next, sauté the aromatics (garlic and onion) until the onion has wilted. Add the sambal sauce and the vegetable stems. Continue stirring until the stems are tender.
5. Add half of the sauce mixture, the noodles, the leafy greens, and the remaining sauce. Mix well for 2-3 minutes until everything is evenly coated.
6. Finally, add the shrimp to the noodles and mix thoroughly. Enjoy!

Hariyali Chicken Curry (Punjabi Style)

Ingredients:

700g chicken drumsticks (skin removed)

1/2 cup ghee oil

1 stick cinnamon

1 bayleaves

1 large onion, chopped

1 tbsp garlic ginger paste

1 tsp turmeric powder

1/2 cup plain yoghurt (Greek)

1/2 tsp black pepper

Blend

1 cup coriander leaves

1/2 cup mint leaves

2 green chilies

10 green bird's eye chilies

7-8 cashew nuts

Spices Powder

1 tsp chili powder

1 tsp garam masala

1 tsp coriander powder

1 tsp cumin powder

Instructions:

1. In a wok, add the ghee and heat over medium. Then, add the bay leaves and cinnamon stick, and sauté for a minute.  
2. Next, add the chopped onion and garlic/ginger paste. Sauté until the onion is wilted and fragrant, about 2 minutes.
3. Then, add the chicken drumsticks with 1 teaspoon of turmeric powder. Stir to combine and continue stirring until the chicken turns white.
4. Pour in the blended ingredients and mix until well combined. Season with 1 teaspoon of salt and add the spice powders. Continue stirring until thoroughly mixed, then cook for about 5 minutes.
5. Add the plain yogurt and black pepper; keep stirring and cover with a lid. Reduce the heat to low and simmer for about 15-20 minutes. Finally, add chopped coriander and serve with biryani rice or naan bread.

Stir-Fry Mushroom and Scramble Eggs (Chinese Style)

Ingredients:

250g Shiitake mushrooms

3 large eggs, beaten

2 cloves garlic, minced

1 red chili, sliced

1 stalk green onion, cut 2" lengthwise

1/3 tsp salt

1/3 tsp chicken powder

3 tsp light soy sauce.

Instructions:

1. Remove the root, and slice the mushroom about 1/4 inch. Blanch the mushroom in boiling water for 1 or 2 minutes. Remove and set aside for later use.
2. Next, heat oil in a wok over medium-high heat. Add the beaten eggs and scramble, then scoop them out and set aside.
3. In the same wok, add 1 tablespoon of vegetable oil. Sauté the minced garlic, sliced red chili, and green onion until fragrant.
4. Add the blanched mushrooms to the wok, then season with salt, chicken powder, and light soy sauce. Mix everything together. Then, add the scrambled eggs back in and stir well. Enjoy!

Stir-Fry Mushroom and Eggs

Ingredients:

6 Shiitake mushrooms, sliced

3 eggs, beat

1 stalk spring onion, cut lengthwise

2 cloves of garlic, chopped

1 red chili

2 tbsp oyster sauce

1 tsp dark soy sauce

1 tsp chicken powder

Salt to taste

Instructions:

1. Start by boiling the sliced mushrooms for 1 minute, then drain them.
2. Then, scramble the eggs and set them aside.
3. Sauté some chopped garlic and chili, then add the mushrooms and scrambled eggs
4. Add oyster sauce, dark soy sauce, salt, and chicken powder. Mix all the ingredients together until well combined.
5. Finally, sprinkle the spring onions on top and stir them up.

Honey Garlic Chicken

Ingredients:

2 boneless thighs with skin

Salt

Pepper powder

Garlic powder

Sauce

4 minced garlic

3-4 tbsp honey

2 tbsp soy sauce

1/2 tbsp sesame oil

50ml water

Instructions:

1. Rinse and pat dry the chicken. Then, season both sides with salt, pepper, and garlic. Massage or rub the chicken, then let it rest for 30 minutes.
2. In a small bowl, mix all the sauce ingredients.
3. Heat 2 tablespoons in a saucepan over medium-low heat. Place the chicken skin-side down and cook for 4-5 minutes, until the skin is a light golden color.
4. Flip the chicken, pour the sauce into the saucepan, cover with a lid, and cook for another 4-5 minutes.
5. Remove the lid, flip the chicken skin-side down again, and cook until the skin is glossy and the sauce has thickened.

Fish & Chips (Copycat Long John Silver)

Ingredients:

Fish Cutlet (any white fish)

Kosher salt

White sugar

1/2 cup potato starch, for dusting

Batter

3/4 cup cake flour

1/4 cup rice flour

1/2 cup potato starch

1 1/4 tsp baking powder

1/2 tsp salt

1 cup cold beer (I used ice-cold water)

Instructions:

1. Season the fish generously with kosher salt and white sugar (in a 1:1 ratio) on a baking tray or plate. Let it rest for 15-20 minutes. (Note: This method helps firm the fish meat.)
2. Rinse and pat dry with a paper towel. Dredge the fish cutlets in potato starch, shake off any excess, and transfer to a plate or metal rack.
3. Heat oil in a deep fryer to 350°F. While the oil heats, prepare the batter by combining all ingredients in a bowl. Whisk until well blended, then add the cold liquid to incorporate—do not overmix
4. Dip the fish in the batter, letting any excess drip off. Working in batches, carefully lower the battered fish into the hot oil. The batter will puff up and start to brown. Fry the fish for 2-3 minutes, flipping as needed with tongs, until golden.
5. Transfer the fried fish to a metal rack or a lined plate. Season with salt and parsley while it is hot.

Fried Chicken Satay

Ingredients:

2 pcs of boneless chicken thigh, cut into bite-sized

150g fine sugar

1 tsp salt

Paste

1 tsp coriander powder

1 tsp cumin powder

1 tsp fennel powder

2 tsp turmeric powder

1 tsp chili paste/powder

3 lemongrass

6 shallots

2 garlic

1/2" galangal

1" ginger

1/2 cup cooking oil

Instructions:

1. Remove the chicken skin. Cut the meat into bite-sized pieces and set aside.
2. Blend all the paste ingredients in a food processor; add a little water if needed.
3. Combine the chicken and the paste, and mix well. Then, add the sugar and salt. Massage the chicken thoroughly. Cover and refrigerate for 6 hours or preferably overnight.
4. Heat 1/4 cup of cooking oil in a wok over medium-high heat, then add the marinated chicken and stir-fry until cooked through.
5. Serve with satay sauce, cucumbers, onions, and rice cakes.

Vietnamese Ginger Braised Chicken (Ga Kho Gung)

Ingredients:

400g chicken

Marinade

2 shallots, minced

1 tsp fish sauce

1 tsp chicken powder

1/4 tsp sugar

1 tsp vegetable oil

Braising

3" ginger, cut into matchsticks

2 pcs shallots, thinly sliced

2 cloves of garlic, minced

1 tbsp vegetable oil

1/4 tsp turmeric powder (optional)

1 tbsp fish sauce

Instructions:

1. Cut the chicken into pieces about 3-5 cm in size. Rinse and pat dry.
2. In a large bowl, combine the chicken with the marinade ingredients. Mix well to coat, then let it marinate for 30 minutes.
3. Heat oil in a saucepan over medium heat. Add sliced shallots, minced garlic, and ginger strips. Sauté until fragrant, about a minute. Add the chicken and any remaining marinade. Sauté, turning the pieces until they are no longer pink on the outside. Stir in the turmeric powder and cook until the mixture is evenly coated.
4. Reduce heat to low, cover, and simmer for 20-25 minutes. Check and stir the chicken occasionally, or flip it a few times. If it looks dry, add 1/4 cup of hot water as needed.
5. Season with additional fish sauce and chicken powder to taste, if desired. Garnish with chopped cilantro and serve with rice.