Ingredients: 300g boneless chicken leg ~ cut into cube size 1st Marinade 2 tsp ginger garlic paste 3/4 tsp red chili powder 1 tsp lemon juice 2nd Marinade 3-4 tbsp cooking oil 1 tsp fennel seeds (jintan manis) 2 tbsp gram flour 200g plain yoghurt 1 tsp chili powder 1 tsp ginger garlic paste 1/2 tsp turmeric powder 1/2 tsp garam masala powder 1 tsp salt Directions:
Prepare 1st marinade & marinade chicken cubes well. Set aside in the fridge for 1-2 hours.
In a pan, add 2 tbsp oil & saute fennel seeds & gram flour on low flames till rich aroma arise (Note: Don't over burn the flour). Off the heat.
Add the yoghurt into the gram flour mixture & mix well. Then add all the ingredients.
Whisk thoroughly the yoghurt mixture until smooth paste. Add 1-2 tbsp cooking oil to combine & add the pre-marinade chicken cubes to the mixture. Let it rest for 2-3 hours.
Soak the bamboo skewers in water for 15-20 mins. Thread the marinated chicken cubes onto the skewers.
Preheat oven / grill to 200 deg C. Place the skewers on the racks with tray underneath for the drippings.
Roast chicken until browned on all side & tender. Check the chicken is cooked / grilled for 10 mins by smearing oil on the surface.
Ingredients: 4-5 stalks lemongrass 4 screwpine (pandan) ~ wash & knot 3 pcs sliced ginger 1 litre water Rock sugars ~ to taste Directions:
Lemongrass, discard the outer & cut about 1/2 cum. Use more of the white part as the green part can cause the drink a bit of bitterness. Pound the bulb end of the stalks lightly.
In a pot, add water, screwpine & lemongrass bring to a boil. Then lower the heat & allow to simmer for 30 mins.
Add rock sugar to taste. Stir until dissolved.
Turn off the heat & strain the drink. Served it warm or chilled
In a large bowl, whisk the egg white, icing sugar & vanilla till stiff peaks (glossy but not dry)
Add chocolate chip & crushed cornflakes; gently fold till well blended
Arrange cupcake casings on tray & use a small cookie scoop/teaspoon into the casings.
Bake at 150 deg C in preheated oven on the lowest rack for about 30 mins or till the meringue is hard both top & bottom (don't be afraid to squeeze the bottom a little bit). Remember to switch position of tray in between baking.
Leave it to cool completely before storing in airtight containers.
Ingredients: 1 Mud crab 2" ginger ~ sliced into 10-12 pcs 3 stalks scallion ~ cut into 2" length 3 tbsp cornstarch 1 tbsp cooking oil Oil for deep frying Sauce 1 tbsp oyster sauce 2 dashes white pepper powder 1/8 tsp sesame oil 1/2 tsp sugar 6 tbsp water 3/4 tsp cornstarch 1/8 tsp fish sauce Directions:
Mix the sauce & set aside.
Clean the crab & cut into pcs. Pat dry & put into a big bowl, add the cornflour & lightly coat the crab pcs with it.
Heat up a wok & add cooking oil, drop the crab pcs & deep fry. As soon turn red, dish out, strain the excess oil & set aside.
Heat up a wok with 1 tbsp of cooking oil, add ginger pcs & stir-fry until aromatic. Put the fried crabs into the work & quickly stir a few times before adding the sauce.
Add the cut scallion, toss the crab in the wok a few times until well coated with the sauce. Dish out & serve immediately.
Ingredients: 1 whole chicken ~ cut into 10 pcs (I used 8 pcs chicken wings) Vegetable oil ~ deep frying 1/2 cup cornflour 1/2 cup plain flour 1 cup desiccated coconut Laksa Paste 5 dried chilies ~ deseeded 2 tbsp dried shrimp 2 fresh red chilies ~ deseeded 1 tbsp fish sauce 2 onions 5 macadamia nuts 2 cloves garlic 2 tsp grated ginger 2 stalks lemongrass (white part only) 1 tsp ground coriander 2 tsp ground turmeric 1/4 cup peanut oil/barn rice oil Sauce 1 tbsp finely chopped Laksa leaves / Vietnamese Mint 80ml rice vinegar 1 tbsp caster sugar 2 tbsp light soy sauce 1 tbsp fish sauce 1 clove garlic ~ chopped finely 2 red bird's eye chili ~ seeded & chopped finely Directions:
To make laksa paste, add all the ingredients in the food processor to a paste.
Place chicken pcs & curry paste in a large snap-lock bag. Seal bag, then rub chicken with paste to coat. Refrigerate overnight to marinate.
Half-fill a large saucepan with oil & heat to 160 deg C. Mix together the flour & desiccated coconut; coat the chicken & deep-fry in batches until golden brown or cooked through (Note: Thigh: 10-12 mins / Breast: 7-8 mins / Wings: 4-5 mins). Drain on paper towel.
To make mint sauce, mix all the ingredients in a bowl & stir until the sugar has dissolved. Set aside until needed.
Ingredients: Bun 8g instant dry yeast 160ml lukewarm water 280g Hong Kong flour 100g wheat starch 90g icing sugar 30g shortening or vegetable oil 10g baking powder 10ml cold water Filling 250g Char Siew (recipe) ~ diced 1/2 tbsp cooking oil 1 small onion ~ diced 1 tsp sesame oil 1-2 drops red food color Salt to taste Cornstarch solution 150ml water 1-1/2 tbsp cornstarch Directions:
Heat oil in pan, saute onion for 1-2 mins. Add in all the filling ingredients. Stir for 1 min.
Mix together water with corn flour, add mixture into the pan & stir well. Simmer until gravy is thickened. Transfer to cool. Divide the filling into 16 portions if desired, set aside for later use.
Sift together flours & icing sugar. Place sifted flour mixture in a large mixing bowl & make a well in the middle.
Fill well with lukewarm water, vinegar & yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
Add shortening/oil & knead for 10-15 mins until soft dough is formed. It should be smooth on the surface.
Cover dough with damp cloth & let it rise for 30 mins. or until it is doubled in size. Or use bread maker's dough mode to prepare this step.
Dissolve baking powder in cold water, sprinkle over dough & knead until well combined. Divide dough into 16 equal portions (50g each) & flatten with a rolling pin to make a 3" circle. Then place a heap tablespoon of filling in the middle, wrap & pleat the dough to seal. Place it on a 1.5" square parchment paper, seal side up.
Arrange buns into a steamer, leave abt 1" gab in between buns. Spray water mist over buns & steam in a preheated steamer on high heat for 12 mins. Remove buns from steamer & cool on rack to prevent soggy bottom.
Add char siew sauce, rice wine & garlic with the pork & mix well until fully incorporated. Cover with plastic wrap & marinate in the fridge overnight.
Preheat oven to 200 deg C. Place aluminum foil onto the baking tray & lay the strips on top. Brush a layer of the marinade onto the top of the strip's surface. Place another aluminum foil on top & bake for 30 mins. (Do not discard the marinated sauce!)
Remove the tray from the oven, uncovered & turn the strips onto the other side. Apply another layer of the marinade on each strip. Cover the foil & place it back into the oven for another 20 mins.
Remove the tray again from the oven, and discard the top foil paper. Brush a layer of honey onto the surface of the trip. Bake for 10 mins.
Repeat step 4 (remember to turn the strip every time taking it out) until the honey has finished.
Once the pork gradually turns red and has a charcoal appearance, it is completed. Turn off the heat, and leave the BBQ pork to stand for 10 mins in the oven. When cool down, slice & arrange. Serve with steamed rice as desired.
Ingredients: Dough 1 cup AP flour 6 tbsp warm water Filling 500g ground chicken/pork (70% lean 30% fat) 2 tbsp Shao Xing Wine 3/4 tsp salt 1/2 tsp sesame oil 3/4 tsp sugar 3 tsp light soy sauce 3 tbsp water A pinch of ground white pepper 1 tbsp minced ginger 1 heap cup of chicken stock gelatin ~ diced into 1/2" pcs Sauce Chinese black vinegar Julienne ginger Directions
In a mixing bowl, add the flour & warm water 1 tbsp at a time. Work & knead the dough for 15-20 mins. The dough should be very soft & smooth. Cover with a cloth & let it rest for 30 mins.
In the food processor, pulse for 30-60 sec until the pork resembles paste. Transfer in a mixing bowl, add all the rest of the ingredients except the aspic (chicken stock gelatin).
Whip everything together thoroughly for abt 2 mins. Everything has to be well combined & the paste should look like a light, airy paste.
Gently fold in the aspic (do not over mix), cover & transfer the filling to the refrigerator until ready to make the dumplings.
Put it in the freezer for 15 mins to allow it to firm up & make assembling the buns easier.
Lightly dust a clean work surface with flour & roll the dough into a long cylinder/cigar, abt an inch in diameter. Cut the dough into small equal pcs weighing abt 11g each.
Roll out each pce into a round disc abt 3 - 3-1/4" diameter. Keep everything under a damp cloth.
Prepare steamer, brush the discs with oil first. Take out the filling, place abt 1 tbsp of filling in the middle of your dumpling skin. Pleat the dumpling, it should have as many folds as 12-20 folds should do it. Make sure the top is sealed. (If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 mins & start again) Place the buns in the lined steamer abt 2" apart.
Once water is boiling, put the steamer pot, cover with lid & steam over high heat for 8 mins. Immediately remove the steamer from the pot & serve.
Add the yolk & mix; then add grated cheese & continue to mix till well combined.
Fold in the flour to form a soft & slightly sticky dough. Do not over mix.
Cling wrap & flatten the dough slightly into a disc. Set aside in the fridge for 15-30 mins so that it is easy to handle. The dough can be prepared in advance & kept in the fridge.
Preheat the oven to 180 deg C. Line a baking tray with mini cupcake case.
Place a small portion of dough between two sheets of parchment paper. With a rolling pin, roll out the dough to 6mm thick. (For an even thickness, place two chopsticks of the same height on either side of the dough & roll the rolling pin on top)
Cut out the dough with a flower-shaped cutter that has six "petals". Place a ball of pineapple jam (6g each) in the middle of flower-shaped dough. Gently press the "petals" against the ball & sit the pineapple tart in a paper case.
Bake the tarts in the oven for abt 8-10 mins. Let the tarts cool completely before storing in containers.
