KFC Popcorn Curry Chicken Rice Bucket

Ingredients:
KFC Popcorn Chicken Recipe
Curry Recipe
Chicken Rice Recipe

KFC Popcorn Chicken

Ingredients
250g boneless & skinless chicken thigh/breast
100g AP flour (refer to Note below)
50g Tapioca/rice flour
2 egg white
2 tbsp milk
3/4 cups panko breadcrumbs

Seasoning
1/2 tsp powder sugar
1/4 tsp salt
1/8 tsp onion powder
Pepper & salt

Directions:
For Deep Fry

1. Fill a large pot with 8 cups of water & add 1/4 salt + 1/4 cup sugar bring to a boil over high heat until dissolved.  Let it cool completely
2. Add the chicken to brine cover & transfer to refrigerate overnight.
3. Cut the chicken pieces in small bite size.
4. In a bowl, whisk together flour & seasoning.  Coat the chicken pieces in the mixture flour
5. Another bowl, whisk egg white & milk until becomes smooth.
6. Place the breadcrumbs on a small plate & keep it beside the egg mixture.
7. Dip the flour coated chicken into the egg mixture then dip again in the flour mixture & then in the breadcrumbs.
8. Heat the oil on medium-high & deep fry the chicken for about 5 mins or till golden & crispy.

For Bake

1. Preheat the oven at 250 deg C.  Spray some olive oil on a non-stick baking sheet.  Place the marinade chicken (see step No. 5) on the non-stick baking sheet.  Spray olive on the chicken pieces.
2. Bake the seasoned chicken pieces for 5 mins.  Flip the chicken pcs till it became golden & crispy.

KFC Flour

1 tsp ground oregano

1 tsp chili powder

1 tsp dried saga

1 tsp dried basil

1 tsp dried marjoram

1 tsp pepper

1 tsp salt

2 tbsp paprika

1 tsp onion salt

1 tsp garlic powder

1 tbsp MSG

Coca-cola Chicken Wings

Ingredients
500-700g chicken wings
1/2 carrot ~ cut cunk
1 stalk spring onion ~ sectioned
5 slice ginger
3 clove garlics ~ smashed
1/2 cup coca-cola

Seasoning
2 tbsp light soy sauce
1-2 tbsp dark soy sauce
1 tbsp rice wine
Pepper to taste

Directions:

1. Heat some oil in wok/sauce pan; saute ginger & garlic until fragrant.
2. Add chicken & carrot; saute & continued to cook until light brown.  Pour in the seasoning & coke.  Bring to a boil & continue to cook for 20 mins uncovered until sauce thicken & chicken wings are caramelized (Add water if necessary).
3. Off the heat & add spring onion & serve.

Crispy Crab Sticks

Ingredients:
A packet of imitation crab sticks
Oil for deep frying

Cornstarch ~ dusting

Direction:

1. Shred the crab sticks into thin strips.  Then dust/coat some cornstarch from preventing the crab stick together.
2. Heat oil over medium fire.
3. Place shredded crab sticks, in small amounts at a time, into the hot oil.  Fry until golden brown.
4. Drain excess oil on a paper towel & store it in an air-tight container.

Bak Kwa - Beef (Halal version)

Ingredients:
500g beef minced (I used sirloin with 30% fat add-on)

Marinade
80g brown sugar or (50g brown + 30g white sugar)
1 tbsp fish sauce
1 tbsp soya sauce
2 tbsp honey
1 tbsp chili paste (optional)
1/8 tsp 5-spiced powder
1/2 tsp white pepper
1 tbsp oil
1 tbsp fresh orange juice

Direction

1. Marinade the minced beef & leave in the fridge overnight or at least 4 hours.
2. Preheat the oven to 150-200 deg. C.
3. Use non-stick tray & pour the marinade minced; cover with cling film & roll the meat as thinly as possible to cover the whole tray.
4. Bake the spread minced meat for an hour each side.  Flipping over halfway through discard the oil & bake another hour until brown.
5. Brush honey & grill them for further 20 mins.

Kung Pao Chicken

Ingredients
200g chicken breast ~ diced
1/4 capsicum ~ diced
50g peanuts ~ baked on preheated oven 180 deg c for 3-5 mins
3-4 garlic ~ sliced
6 dried chili ~ roughly chopped
1/4 tsp Shaoxing wine

Marinade
2 tsp light soy sauce
1 tsp cornflour
1 tsp Shoaxing wine
1/2 tsp sugar
1/4 tsp sesame oil
1/8 tsp pepper

Seasoning
1 tsp light soy sauce
1 tsp cornflour
1/2 tsp sugar
1 ts Hoisin sauce
1 tbsp water
1 tsp white vinegar
1/4 tsp sesame oil ~ taste

Directions:

1. Marinade diced chicken for 30 mins.
2. Heat oil in a wok, saute garlic & dried chilies over medium heat until aromatic.  toss in marinated chicken & stir-fry until the outsides turn white, add seasonings.  Turn heat to high & cook until sauce dries up a bit.  Sprinkle roasted peanuts.  Dish up & serve hot with steam white rice.

Steamed Tofu With Minced Prawn

Ingredients:
200g prawn ~ peel & devein
1 or 2 packets silky tofu

Marinade
1/8 tsp salt
1 tsp cornflour
2 tsp egg white
white pepper ~ taste

Seasoning
light soy sauce ~ drizzle
2 tbsp hot cooking oil

Directions:

1. Rinse thoroughly & wipe dry with kitchen paper.  In a food processor, add the prawn and marinade to process into a thick paste & springy texture.
2. Remove the silky tofu from the packing, cut the tofu into 1.5 to 2cm thick pcs.  Carefully place the tofu on a plate.  Absorb excess water with kitchen paper.  Lightly sprinkle cornflour on the surface of the tofu.  Spoon prawn paste & arrange on the tofu.
3. Steam in a wok/steamer over high heat for about 6-8 mins or until the prawn paste is cooked through; changed into red in color.  Discard any excess water in the plate.  Drizzle with seasonings.  Serve hot.

Taiwanese Three Cups Chicken

Ingredients:
1kg chicken ~ cut into small chunks
10 pcs sliced ginger
10 cloves garlic ~ crushed/minced
4 tbsp dark sesame oil
3 tbsp light soy sauce
3 tbsp Shao Xing wine
1 tsp ground white pepper
10 pcs dried chilies
2 tbsp rock sugar
1/2 spring onion ~ cut into chunks
1 bunch Thai Basil leaves

Directions:

1. In a heated wok, add the sesame oil.  Once the oil is hot, add sliced ginger & saute until fragrant.  Then add the minced or crushed garlic & fry for about 1 min or so.
2. Add cut chicken.  Stir the chicken around the wok for a few mins before adding the light soy sauce, Shao Xing wine & ground white pepper.
3. Add dried chili & rock sugar.  Cover the work with a lid, reduce the heat to medium & let the chicken simmer for about 20 mins.  Be sure to give the chicken an occasional stir.
4. Once chicken is cooked through; add spring onion & Thai basil leaves.  Turn off the heat & the residual heat wilt the basil leaves & spring onion.
5. Serve with steamed rice.

Thai Steamed Cupcakes

Ingredients:
300g cake flour ~ sieve
1 tbsp baking powder
250g granulate sugar
3 eggs
1 cup water
3 tbsp evaporate milk
4 tsp Emulsifier (Optional) ~ I used Ovalette
4 tbsp lemon juice
1 tsp Jasmine extract ~ I used strawberry
Food coloring

Directions:

1. Sieve flour & baking powder; set aside.
2. In a stand mixer, beat eggs, sugar, water & emulsifier agent together on high speed for abt 3-5 mins till the mixture triple in volume.
3. Low the speed & gradually add the sieved flour into the mixture.  Scrap the side of the bowl & the speed remains low.
4. Then gradually add milk, lemon juice & Jasmine extract.  Continue to mix for 30 sec on low speed then off the power.
5. Scrap the side of the bowl & cover with a damp cloth for 30 mins.  While waiting, get the steamer ready to boil.
6. Remove the cloth & gently fold the mixture.  Divide the batter in portion & add food coloring.
7. Put a cupcake liner in the individual cupcake mold/pan.  Fill the batter almost to the top & put in the steamer & steam for abt 13-15 mins on high heat. 

Nutella Braided/Star/Flora Bread

Ingredients:
450g bread flour
1/3 cup sugar
2 tsp instant yeast
1/8 tsp salt
30g butter (unsalted)
180ml or 3/4 cup full cream milk ~ lukewarm
2 egg yolks

Filling
Nutella ~ 30sec microwave

Directions:

1. In the BM (Bread Maker), add milk & egg yolks.  Then sprinkle the bread flour on top, put sugar, salt, butter on every corner.  Make a well in the middle of the flour, add the instant yeast.  The select programme "DOUGH", press start & let the machine do the work.
2. After the machine stop, take the dough out & add a little oil in a big bowl.  Roll around in the oil & cover with cling wrap; set for couple hours in a warm area to rise or double in size.
3. Sprinkle some flour onto a warm surface worktop, knock the air out & roll up tightly.  Divide the dough into 4 quarters.  Take a piece & roll into 25cm round like pizza dough.
4. Transfer the 1st round dough on a non-stick tray or lined paper; use any circle/dinner plate as a guide to making an impression for Nutella spread.  Add the Nutella in the center & spread around the impression line.  Repeat the process & layer them.
5. The final layer & place the dinner plate; cut off the excess of the dough.  Use a small drink glass & place in the center.  Sharp knife cut all the way through the dough at 3-6-9-12 o'clock.  Then divide half in between to make it 16 cuts.
6. Take each dough & twist twice in opposite direction & tug the end under & pinch these 2 edges together.  Continue with all the dough & end with beautiful braided/star/flora shaped bread.
7. Cover with a damp tea cloth & leave for 20 mins or just to let it rise a little.  Then brush the surface with egg white to coat the bread.
8. Bake the bread on the pre-heated oven at 180 deg C for about 15-20 mins.

Angry Bird Cartoon Cookies

Ingredient (A)
130g butter @ room temperature
60g icing sugar
1 egg yolk

Ingredient (B)
120g plain flour / AP flour
30g potato starch ~ I used cornstarch as substitute
50g glutinous rice flour

1 tsp strawberry paste

Ingredient (C)
10g egg white
70g icing sugar
1 tsp cornflour

Decorate:
Yellow colour heart-shaped (small sized)
Red colour heart-shaped (small sized)
Black sesame seeds ~ eye
Chocolate rice ~ eye brows

Directions:

1. Combine (A) into a big bowl & mix well.  Add in (B) & mix again.  Then knead with your palms to form a dough.
2. Take 30g of dough from (1), leave it natural.  Make into 1 gram pce, shape & flatten into triangular.
3. Add strawberry paste to the remaining, knead dough to work in colour.  Take away 10g, shape into triangular & use 1 gram for both wings.  Take a pce of No. 2, stick on the front triangular; arrange on baking tray & repeat the process.
4. Mix (C) and transfer to piping bag with a nozzle No. 5.  Pipe an eye above the natural triangular close together.  Put black sesame seeds & chocolate rice to form an eye brows.
5. Put red heart-shaped on top of the head and yellow heart-shaped to form a mouth.
6. Preheat oven at 130 deg C & bake for 30-35 mins till cooked through.
7. Remove from the oven & let it cool completely on the cooling rack.

Pineapple Tarts - Rose

Click recipe here

Steamed Mussels with Thai-Style Coconut Broth

Ingredients:
2 pounds mussels
8 sprigs cilantro ~ chopped roughly
4 cloves garlic ~ sliced
2 shallots ~ sliced
1/2 tsp coriander seeds
1/2 tsp dried red chili flakes
1 tsp zest of lime
1 tbsp lime juice
Salt
1 (15oz) coconut milk
1 tbsp cooking oil
1 tbsp Thai green/red curry paste
1 tbsp brown/palm sugar
1 tbsp fish sauce or more to taste
1 small Thai chili or bird's eye ~ thinly sliced

Directions:

1. Scrub the mussels under cold water & pull out the beards by grabbing them & pulling towards the hinge-end of the mussels.  After cleaning soak the mussels in salted water for a couple of hours.
2. Combine cilantro stems, half of the garlic, half of the shallot, coriander seed, dried chili, lime zest & a small pinch of salt in a mortar & pestle.  Pound & grind until a smooth paste is formed.
3. Scoop 2 tbsp of thick cream from the top of coconut milk & add to a large saucepan.  Add oil & heat over medium heat until shimmering & sputtering.  Add remaining garlic & shallots, pounded paste & the store-bought curry paste.  Cook, stirring & scraping the paste around the bottom of the saucepan until very aromatic for about 4 mins.  Add remaining contents of coconut milk, sugar & fish sauce.  Bring to a simmer & cook until rice & aromatic for about 3 mins.  Seas to taste with more fish sauce as desired.
4. Add mussels, stir, cover & cook or shaking pan constantly & peeking every 30 seconds to stir.  As soon as all the mussels are open, stir in chopped cilantro leaves, fresh chili & lime juice.  Serve immediately with additional limes at the table.

Simple Tom Yum Fried Rice

Ingredients:
3 cup cooked rice
2 eggs ~ lightly beaten
3 shallots ~ sliced thinly
2 cloves garlic ~ sliced thinly
1-1/2 tbsp Tom Yum paste
10 medium prawn ~ shelled & deveined
Chicken ~ minced
Meat ~ minced
Bean sprout (optional)
Chye Sim (optional)
Mushroom ~ sliced thinly
2 tsp fish sauce
Cooking oil

Directions:

1. Heat up oil in a work & fry the beaten egg into an omelet.  Use the spatula to break the omelet into small pieces.  Set aside.
2. Heat up oil in the wok, add the onion & garlic; saute until aromatic.
3. Add the Tom Yum paste; saute another 2-3 mins.  Then add chicken, meat, prawn & stir-fry until they are half cooked.  Follow in the vegetables.
4. Add the cooked rice & mix all the mixture well.
5. Add the fish sauce & the egg back into the wok.  Stir continuously to combine all the ingredients.  Remove the fried rice & add a splash of lime juice (Optional).