Thai Fried Chicken ~ Hat Yai Style

Ingredients:

1.5 lb chicken ~ skin-on

3-5 tbsp rice flour

Oil ~ for frying

Marinate

5 cloves garlic

8 cilantro stem

1/2 tsp white peppercorn

2-1/2 tsp sugar

2 tbsp Thai soy sauce

1 tbsp Thai fish sauce

1/2 cup water

Directions/Instructions:

1. Score the thickest part of the drumsticks on either side of the chicken (about 1cm deep) to help the marinade penetrate and cook faster.  As for thighs, trim off any hanging excess skin.
2. Pound the white peppercorns until fine, then add the garlic and cilantro stems. Pound into a fine paste. Add the sugar and swirl the pestle around to help further grind the herbs.
3. Add fish sauce, soy sauce, and water; stir to mix. Pour the mixture into a large zip-top bag or a mixing bowl. Add the chicken and mix well. Let the marinate for at least 4 hours, preferably overnight. Flip the chicken halfway through.
4. Remove the marinated chicken from the fridge for 30 minutes. Then, add about 3/4 cup of the rice flour and mix until there are no more lumps. Add more rice flour as needed to get a thin batter that coats the chicken thoroughly. If the batter has become too thick, add a little water at a time to thin it out.
5. Heat 2" of oil in a wok or a large pot to 190 degrees C (375 degrees F) on medium heat.  Once the oil is ready, add half of the chicken and allow the oil temp to drop to about 150 degrees C (300 degrees F); from this point on, adjust the heat to maintain the temp at 150 degrees C (300 degrees F)
6. Fry the chicken, flipping them every 1-2 mins until the meat reaches 79 deg C (175 deg F) internally temp.  Drums and thighs should take 10-12 mins, and whole wings about 6-8 mins.

Rice-A-Roni (From Scratch)

Ingredients:

3 tbsp butter

1/2 cup finely diced onion

2/3 cup spaghetti ~ broken into small

1-1/3 cup basmati rice

3 cup chicken broth

1 tbsp chopped parsley

Spices

1-1/2 tsp salt or more if needed

1/8 tsp ground black pepper

1/8 tsp coriander powder

1/8 tsp mustard powder

1/8 tsp paprika powder

1/8 tsp turmeric powder

1/8 tsp cayenne powder

Directions/Instructions:

1. Combine all the dry spices and set aside.
2. Melt the butter in a large pan over medium heat. Add the diced onion and broken spaghetti. Saute until the onion turns translucent and the spaghetti turns golden brown over medium-high heat.
3. Once the spaghetti has been browned, toss in the spices and stir for about 30 seconds.
4. Add the basmati rice and continue stirring to coat well for 2-3 minutes. Then add the chicken broth and bring it to a simmer.
5. Once simmering, reduce the heat to low and cover with a transparent lid.  Let it cook for 17 minutes (Note: At this point, do not stir or remove the cover.  Let all the liquid absorb).
6. After 17 minutes, turn off the heat and let it sit for 5 minutes, but do not remove the lid.  Once 5 minutes up, remove the lid and fluff with a fork; sprinkle with chopped parsley.

Blackened Seasoning

Ingredients:

3 tbsp smoked paprika

2 tsp onion powder

1-1/2 tsp sea salt

1 tsp garlic powder

1 tsp ground black pepper

1 tsp dried thyme

1 tsp dried oregano

1/2 - 1 tsp cayenne pepper

Directions/Instructions:

1. Measure and add all the herbs and spices to a jar.  Mix to combine together.
2. Use immediately, or cover and store in a dark, dry place.

Beef Shakshuka

Ingredients:

300g minced beef

6 eggs

3-4 tbsp ghee

1 large yellow onion ~ diced

3-4 cloves garlic ~ sliced

1 red capsicum ~ diced

400g/1 canned tomato ~ diced

Parsley/coriander leaves ~ chopped

2 tsp paprika

2 tsp ground cumin

2 tsp ground coriander

1/2 cup water

Salt to taste

Directions/Instructions:

1. Saute the diced onion for about 5 minutes until translucent. Add a pinch of salt to draw out the moisture.
2. Then, add the capsicum and sliced garlic.  Continue to saute for a further 3 mins.
3. Next, add the minced beef, paprika, cumin, and coriander. Stir to cook the meat until brown. Then, add the canned tomatoes and water. Lower the heat and simmer for 10-15 minutes until thickened.
4. Transfer to the casserole dish and spread evenly.  Use the back of the spoon to make an indentation.  Gently drop in the eggs.
5. Bake at 200 deg C/390 deg F for about 4-8 mins.  The yolk will be soft and runny.
6. Garnish with chopped parsley/coriander.  Drizzle some extra virgin olive, ready to be served with a baguette!

Sushi Bake

Ingredients:

3 cups cooked Japanese rice ~ recipe here

1 pkt Furikake

1 ripe mango ~ diced

1 medium cucumber ~ diced

2 cups Kani (crabstick) ~ shredded

200g cream cheese

1/4 cup Japanese mayonnaise

1 tbsp Sriracha

Salt ~ to taste

20 sheets roasted seaweed sheets

Directions/Instructions:

1. Combine the cream chees, mayonnaise, sriracha, and salt in a bowl.  Mix well together.
2. Add the shredded crabstick, 3/4 of the diced mango, and 3/4 of the cucumber. Be sure to leave enough diced mango and cucumber for additional layering later.
3. Spread the sushi rice evenly in a rectangle casserole dish (8x6 inches) and lightly press down. Sprinkle a thin layer of Furikake on top of the rice until fully covered.
4. Then, add the creamy topping and spread evenly. Sprinkle the remaining diced mango, cucumber, and Furikake on top. Drizzle with Japanese mayonnaise and Sriracha.
5. Bake at 200 deg C/390 deg F for 15-20 mins.  Enjoy by cutting a portion and wrapping it with roasted seaweed sheets.

Salt & Pepper Chicken Wing

Ingredients:

1kg chicken wings

1/2 sweet bell pepper ~ diced

3 clove garlic ~ minced

3 shallot ~ chop

2 red bird's eye chili ~ cut

2 stalks green onion ~ white only & chop

Cooking oil for deep frying

Marinade

1/2 tsp salt

1 tsp sugar

1/2 tsp white pepper

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp cooking oil

Coating

3-4 tbsp AP flour

3-4 tbsp cornstarch flour

Seasoning

1 tbsp garlic salt powder

1/2 tsp salt

1/2 tsp white pepper

Directions/Instructions:

1. Clean the chicken and pat them dry with a paper towel.
2. Make two slices across the back of each flat. Then, with a paring knife, make two careful jabs on opposite sides into the thickest part of each drumette.
3. In a medium bowl, mix the marinade ingredients. Add the chicken and toss to coat evenly. Massage the wings to help push the marinade in a bit more. Set them aside to absorb the marinade for about 15-30 minutes.
4. In another small bowl, prepare the seasoning.  Mix well to combine and set aside.
5. On a large plate, combine the coating ingredients thoroughly. Coat each chicken thoroughly on every side and corner. Give it a few firm squeezes to help the coating stick. Repeat this process with the rest of the wings.
6. Heat a deep-frying vessel to 300 Degrees F. The oil should be enough to cover the chicken wings.
7. Once the oil reaches the right temperature, start cooking the drumettes. Lower the heat to medium so the oil stays around 300 degrees F. Flip and rotate the chicken to help it cook evenly. When the chicken turns golden and floats to the surface (about 5 minutes), remove it and fry the flat wings (about 2 minutes).
8. Bring the oil to 350 degrees F for the second fry.  Add the drumettes back into the oil and let them fry for a 30-second head start, then add the flats.  After 30 more seconds, scoop out the golden brown drumettes.  Set aside.
9. Heat a wok on medium heat and add 2 tbsp frying oil. Add the minced garlic and shallots and stir-fry for 10-15 seconds. Then add half of the minced green onion and chopped chilis, and stir until aromatic. Lastly, add the diced sweet peppers and stir-fry for another 30-40 seconds.
10. Next, add the double-fried chicken wings. Stir-fry them well for about 20-30 seconds. Sprinkle in the seasoning mix while constantly stirring and flipping to evenly distribute it.
11. When the seasoning is evenly coated on the chicken, turn off the heat and plate.  Garnish the remaining chopped green onions.  Enjoy!

Roasted Stuffed Chicken Wings

Ingredients:

15 chicken wings ~ debone

250g prawn ~ minced

2 tbsp honey

Marinade

1/2 apple ~ sliced

5 cloves garlic ~ crushed/minced

1 tsp salt

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp dark soy sauce

Directions/Instructions:

1. Debone the chicken wings and pat dry.  Set aside.
2. Mince the prawn into a paste and add the salt and pepper.  Transfer the prawn paste into the piping bag.
3. Pipe the prawn paste into the chicken wings.
4. In a casserole dish, mix all the marinade ingredients.  Arrange the stuffed chicken wings to marinate for 30 mins or more.
5. Preheat the oven to 180 degrees C.  Spray a non-stick on the baking tray and place wings.  Bake for 20-25 mins or until nicely browned.
6. After 20-25 mins, brush the honey on the surface and bake for another 5 mins.  Serve.

Sambal Ganjah Aceh

Ingredients:

5-6 medium prawns 

5 shallots

10 red chilies

3-4 red bird's eye chilies

2 lemongrass ~ thinly sliced

4 lime leaves ~ thinly sliced

2 lime ~ remove seeds

1 tbsp sugar

1/2 tsp salt

2-3 tbsp cooking oil

Directions/Instructions:

1. Remove the head and shell of the prawn.  Wash and pat dry.
2. In a small saucepan, add oil and fry the prawn till golden.  Set aside and let it cool completely.
3. Add all the above ingredients to a blender, including the cooked prawn and cooking oil.  Blend all the ingredients roughly into a paste.
4. Serve as a condiment with crackers or white steamed rice.

Homemade Bakso Meatballs

Ingredients:

1kg minced meat

1kg minced chicken

200g Tapioca flour

1 tsp baking soda

1 tbsp garlic powder

1 tbsp white pepper powder

1 tbsp chicken powder

1 tbsp salt

1 egg white

1 cup ice-cube

Soup base

4 shallot

5 cloves garlic

8 roasted candlenuts

1 tsp salt

1 tsp sugar

1 tsp chicken powder

1 tsp white pepper powder

Directions/Instructions:

1. Place all the ingredients in a food processor and blend until thoroughly combined and smooth.
2. Boil water in a large pot and add a pinch of salt. Using your hands, make meatballs and add them to the simmering water. Use spoons to scoop and shape them.
3. When the meatballs start floating, that's when the meatballs are cooked.  Scoop the meatballs and set them aside.
4. Blend the shallot, garlic, and roasted candlenuts into a fine paste in a blender.  Heat a little oil over medium-low heat and saute the paste until fragrance.
5. Pour the sauteed paste into the same pot of water and stir to mix. Then, add the salt, chicken powder, and white pepper. Bring the broth to a boil for 3 minutes.
6. Finally, the bakso is ready to be served.

Tokachi Butadon (Japanese Pork Bowl Rice)

Ingredients:

450g pork belly

1/4 tsp salt

1 scallion ~ chopped for garnish

Sauce

1/2 cup sake/Chinese Rice wine

1/2 cup soy sauce

1/3 cup mirin

40g light brown sugar

2 cloves garlic ~ mashed

Directions/Instructions:

1. Add all the sauce ingredients to a pot and bring to a boil.  Lower the heat to keep the pot from boiling over, and cook the sauce until the bubbles become big and glossy or the sauce has reached a temperature of 230deg F / 110deg C
2. Sprinkle the pork belly evenly with salt. Heat a large frying pan over medium-high heat until very hot, and then add the pork in a single layer. Fry until slightly browned on one side, flip it over, and fry the second. Transfer to a plate and repeat until all the pork has been fried.
3. After the last piece of pork has been fried, wipe out the oil from the pan. Add 1/4 cup of the sauce to the pan, reduce until it is very thick and viscous, and then return the pork to the pan. Flip the meat around several times until it is glazed with the sauce.
4. Transfer the pork to a wire rack set over a heat-proof plate. Use a kitchen torch to brown the glaze and meat until it is lightly charred around the edges. Alternatively, grill the pork and brush the sauce between grillings until lightly toasted.
5. To assemble the pork, add a portion of rice to large bowls. Drizzle a tablespoon or two of sauce around the rice. Arrange the grilled pork on the rice and garnish with chopped scallions.

Chicken Lollipop

Ingredients

12 chicken drums

5 tbsp cornflour

4 tbsp AP flour

1 egg

oil for frying

Marinade

1-1/2 tbsp ginger garlic paste

1 tbsp light soy sauce

1 tsp vinegar

1 tsp red chili powder

2 tsp chili paste

1 tsp black pepper

Salt to taste

Directions/Instructions

1. Pat the chicken lollipops dry with paper towels.
2. In a large bowl, combine the marinade ingredients. Add the chicken lollipops and toss to coat. Refrigerate covered for at least 1 hour or overnight.
3. In another bowl, prepare the batter by combining the flour, egg, and salt.  Blend the batter until it is smooth and free of lumps.
4. Holding one chicken lollipop's exposed bones, dip the meaty end into the batter to thoroughly coat it. Then, place it aside on a dish. Repeat this with the rest of the chicken lollipops.
5. Heat vegetable oil in a big saucepan over medium-low.  Fry the chicken lollipops in batches until golden brown, about 5-8 mins each.
6. Place the fried chicken lollipops on a sheet tray lined with paper towels.  Serve immediately with any of your preferred dip sauces.

Teriyaki Salmon

Ingredients:

5 pcs Salmon fillet ~ cut 1"

1/2 cup homemade teriyaki sauce (Recipe here)

small knob ginger ~ grated

3 tbsp cornstarch/potato starch

2 tbsp cooking oil

Directions/Instructions:

1. Grate the ginger and squeeze about 1/4 tsp of juice out of the pulp. Add this to the homemade teriyaki sauce and set it aside.
2. Use paper towels to dry off the surface of the salmon.  Then, starch and dust are added to every surface of the salmon with an even coating.
3. Heat a frying pan over medium heat until it is hot but not scorching. Add the oil and fry the salmon undisturbed until it is cooked about 1/3 of the way on one side.
4. Flip the salmon over and fry it until it is cooked, about 1/3 of the way through on the other side.  Remove the salmon from the pan and drain on a paper towel.
5. Use a tong to remove all the excess oil from the pan. Then, add the teriyaki sauce and bring the mixture to a boil.
6. Return the salmon to the pan and repeatedly flip it. Then, add 1 tbsp of butter until glazed with a thick, shiny sauce.
7. Serve the salmon teriyaki over steamed white rice with any remaining sauce drizzled.  Enjoy!

Homemade Teriyaki Sauce

Ingredients:

200ml sake ~ see note below

200ml mirin

250ml soy sauce ~ (I use Japanese soy sauce)

60-90g white sugar

2 tbsp honey (Optional)

1 tsp chopped garlic

1 tsp chopped ginger

Directions/Instructions:

1. Combine the ingredients in a small saucepan and bring the mixture over medium heat.
2. Stir for a few minutes until the sugar dissolves; do not boil the mixture.
3. Strain the sauce to remove the ginger and garlic pieces into a sterilized jar and leave uncovered to cool.  The sauce will thicken as it cools.  Once cooled, close the lid and store in the pantry until ready to use.

Substitute

Sake - Chinese/Korean rice wine or water.  Do not substitute with rice wine vinegar.

Mirin - with sake (1/4 cup sake + 1/4 cup water + 3 tbsp sugar) or without sake (1/2 cup water + 3 tbsp sugar)

Laksa Bogor (Indonesia Style)

Ingredients

1/2 packet vermicelli noodles

1 pcs chicken breast

1-litre coconut milk

500ml chicken broth

2 bay leaves

4 lime leaves

1 lemongrass ~ crushed

1" galangal ~ crushed

Salt to taste

Paste

3 cloves garlic

6 shallots

3 candlenuts

2" fresh turmeric

1" fresh ginger

1/4 tsp cumin ~ roasted

Condiment

Bean sprout

1 tempeh, aka Fermented Soybean ~ bite-size, fry

1 firm tofu ~ bite-size, fry

Hard-boiled eggs

Directions/Instructions:

1. To make the chicken broth, fill a pot with 1 liter of water and bring it to a boil.  Then add the crushed lemongrass, galangal, bay leaves, lime leaves, and chicken breast.  Slowly bring to a boil; reduce the heat until the mixture is just at a simmer.    Skim foam as necessary.
2. Dish the chicken until cool enough to handle, shred the meat, and set aside for later use.
3. Preheat a pan; add cooking oil and ground paste.  Stir fry until it smells fragrant for about 3-4 mins.
4. Transfer the fried paste to the pot of chicken broth.  Stir to mix well.  Bring to a boil and lower the heat to simmer for 15-20 mins.  Then, stir in the coconut milk and add salt to taste.
5. Portion the cooked noodles into an individual serving bowl.  Top with shredded chicken, beansprout, fried tempeh, and fried tofu.  Ladle the hot soup over.  Add hard-boiled eggs, chopped green onion, and fresh mint.  Serve immediately.

Lahori Green Chili ~ Pakistan Style

Ingredients:

1kg chicken mix

2 tbsp ginger/garlic paste

1/2 tbsp chili powder

1/2 tbsp turmeric powder

1 cup coriander leaves ~ chopped/divided

3 green chili ~ halves

200ml curd/yogurt

150ml fresh cream

1/2 cup cooking oil

3 tbsp ghee

Salt to taste

Powder

1-1/2 tbsp ground white pepper

1-1/2 tbsp ground black pepper

1-1/2 tbsp cumin powder

Paste

1 cup coriander leaves

1 cup mint leaves

4-5 green chili

2-3 tbsp water

Directions/Instructions:

1. Heat oil and ghee in a wok over medium-high heat. Add the ginger/garlic paste and saute for 30 seconds until fragrant.
2. Then add the red chili and turmeric powder and continue to saute until they mix well. Add the chicken pieces and stir to cook for 8-10 minutes.
3. Add the halves of green chili and continue to saute for another 2 minutes. Next, add the ground paste, mix well, cover with the lid, and cook for 2-3 minutes on medium-low heat.
4. Add the yogurt and stir to mix well.  Let it simmer for 4-5 mins.  Stir in between to prevent it from sticking to the bottom.
5. Add all the ground powder, chopped coriander, and salt.  Mix well and cook for 2-3 mins.
6. Lastly, mix the fresh cream well until the gravy thickens and the oil separates. Cover with the lid and simmer for another 5 minutes on low heat.

Baked Miso Salmon in Foil

Ingredients:

Salmon fillet

Marinade

2 tbsp miso paste

1 tbsp sugar

1 tbsp mirin

1 tbsp sake

Directions/Instructions:

1. Combine the marinade ingredients in a small bowl and whisk to combine. Refrigerate the marinade for 30 minutes to an hour.
2. In a baking pan, place a sheet of aluminum foil to make a pouch and spread the marinade over the top of the salmon.
3. Fold the sides and ends of the aluminum foil to make a pouch. Seal tightly so juices do not flow out.
4. Place in the oven and bake for 10-12 min at 350 deg C or until done.  Serve with white rice and a side condiment salad of your choice!

Note

Best Substitute for Sake

• Mirin
• Chinese Shaoxing Wine
• Dry Sherry
• White Wine
• Rice Wine Vinegar
• White Grape Juice
• Distilled White Vinegar

Homemade Baguette Bread Bowls

Ingredients:

440ml water ~ lukewarm (110-115 deg C)

10g instant dry yeast

2 tbsp granulated sugar

1 tbsp salt

720g bread flour

Direction/Instruction:

1. In the bowl of an electric stand mixer, stir together the water, yeast, and sugar until the yeast is dissolved. Cover with a towel and stand until the mixture is foamy about 5 minutes.  
2. Add the salt and bread flour and mix.  Slowly add more flour (about 1 cup at a time) until the dough starts pulling away from the bowl's sides.
3. Knead the dough for about 5 mins.  Stop and touch the dough.  The dough should not be "sticky" but may barely stick to the finger.  Add a little more flour, as needed, until reaching that consistency.  Knead for 2-3 more mins.
4. Lightly spray another large bowl with nonstick spray and transfer the dough to that bowl.  Cover with a dish towel and let it rise until doubled in size for about 30-45 mins.
5. Gently deflate the dough & divide it into 6 equal portions.  Stretch each portion into a tight ball, pinching the bottom with your fingers & rolling around on the counter to seal & shape.
6. Place the balls on a greased baking sheet, cover lightly with a dish towel or plastic wrap, and let them ferment for 20 minutes.
7. After 20 mins, lightly sprinkle some bread flour on the tops of each dough ball and make a tiny "X" slit on the top of the dough with a serrated knife.
8. Spray water evenly before baking (This will make the outside of the bread hard and crispy).
9. After placing the bread on the center oven rack to bake, before closing the oven door, throw 1/2 cup of water onto the now super hot baking sheet on the bottom oven rack and quickly close the oven door. This creates steam that sets that crusty, chewy crust.
10. Bake for 20-25 minutes or until golden brown in a preheated oven at 220 degrees C. Let it cool completely for at least 20 minutes before cutting the top off.
11. Cut a large round from the top of each loaf and scoop out the center. Fill the loaf with hot, creamy gravy and serve immediately.

Crispy Spicy Anchovy (Malay Style)

Ingredients:

4-5 shallots ~ slice thinly

20-25 dried chilies ~ cut halves

500g dried anchovies ~ wash, pat dry

1-2 tbsp sugar

1/2 tsp white pepper powder

1 cup cooking oil.

A little salt

Directions/Instructions:

1. In a pan, heat cooking oil over medium and add sliced shallots. Fry the shallots until golden brown. Remove and drain on a kitchen paper towel. Set aside.
2. Next, fry the dried chilies till they turn dark red.  Remove and drain.  Set aside.
3. Add the anchovies and fry on low heat using the same cooking oil until golden brown or crispy. Remove and drain to remove excess oil. Set aside.
4. Add fried chilies, 1-2 tbsp fried anchovies, sugar, white pepper, and salt. Blend the ingredients in a food processor until they are ground.
5. Add the fried anchovies, ground ingredients, and fried shallots in a large bowl.  Mix it evenly.  Store in an air-tight container.

Khao Soi Curry Noodle aka Chiang Mai Curry Noodle

Ingredients:

12 pcs chicken drumlettes

1/2 quantity of spice paste (recipe here)

800g egg noodles

4 cups chicken stock

6 cups coconut milk

3 tbsp fish sauce

1 tbsp palm sugar ~ finely shaved

4 tbsp cooking oil

Wanton wrapper ~ cut thin strips

Bean sprouts

Coriander leaves ~ chopped

Condiments:

Lime ~ edges

Shallot ~ wedges

Sambal ~ Optional

Chinese pickled mustard green ~ Optional

Directions/Instructions:

1. Heat vegetable oil in a large, heavy-based saucepan over medium heat.  Add the spice paste and cook for about 2 mins.
2. Then add the chicken and cook for about 2 minutes until it starts to color. Stir in the coconut milk, chicken stock, fish sauce, and palm sugar.
3. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Then, taste and season again with fish sauce, salt, and/or palm sugar.
4. Add vegetable oil to a wok or saucepan over high heat for the wonton strips. Once the oil reaches 180 degrees C, carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Drain the fried wonton on a paper towel. Repeat until all wontons are cooked.
5. When ready to serve, divide the cooked noodles into large bowls. Top with a drumette and ladle over the soup. Sprinkle with coriander and crispy wonton strips. Serve with lime wedges, shallots, chili paste, and pickled mustard greens on the side.

Khao Soi Curry Paste

Ingredients:

10-15 dried long red chilies

2 tsp ground coriander

1 tsp ground cumin

1 tsp salt

1 stalk lemongrass ~ finely chopped

4cm galangal ~ finely chopped

6-8 red shallots ~ finely chopped

4 cloves garlic ~ finely chopped

8 pcs turmeric ~ finely chopped

4 lime leaves ~ finely chopped

Directions/Instructions:

1. Soak the chilies in hot water for 10 mins until soft.
2. Add all the ingredients above to the blender and blend until a smooth paste forms. If the paste is dried, add a couple of chilies and water and continue to mix until smooth.

Yaki Udon aka Stir Fried Udon Noodle

Ingredients:

500g Japanese udon noodles

150g shrimp

100g sliced beef

1/2 Yellow onion ~ sliced

3-4 cloves garlic ~ minced

1 cup cabbage ~ shredded

1/4 cup carrot ~ julienned

Sauce

1 tbsp light soy sauce

2 tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp honey/brown sugar

1 tbsp mirin

1 tsp black pepper

Directions/Instructions:

1. Season shrimp/beef with salt and pepper.  Combine all sauce ingredients in a small bowl.
2. To prepare udon noodles, soak them in hot water for about a minute. Then, using chopsticks, carefully loosen the noodles. Rinse with cold water, drain, and set aside.
3. Heat oil in a wok or large pan over medium heat. Add the shrimp and cook for about 2 minutes or until opaque. Remove and set aside.
4. Add oil to the same wok, add onion and garlic, and cook until aromatic. Add cabbage and carrot, and cook for 2-3 minutes.
5. Add the cooked shrimp, udon noodles, and sauce mixture.  Toss them together until the noodles are evenly coated.  Add green onion and mix to combine.  Garnish and enjoy!

Beef Tapa (Filipino Style)

Ingredients:

500g beef sirloin strips

1/4 tsp baking soda (Optional)

2 cup water

Marinade

4 tbsp light soy sauce

4 tbsp brown sugar

12 pcs calamansi - juice

4 tbsp olive oil

10 cloves ~ minced

1 tsp black pepper

Directions/Instructions:

1. Place the beef in a bowl and sprinkle with the baking soda.  Mix until well blended.
2. Add lemon juice and mix again several times.  Then, add all the marinade ingredients to a bowl and marinate the beef for at least 4 hours or overnight.
3. Heat the pan over medium heat, and add the marinated beef with water.  Make sure the water is safe for the meat.
4. Cover it with the lid and set the heat to low when it boils. Simmer for 30 minutes.
5. After 30 minutes, stir the beef to prevent it from sticking to the pan. Then, increase the heat to medium and let it evaporate the water. Stir frequently at this stage until the water is dry.
6. Serve with fried garlic rice and fried egg.

Green Chili Chicken Andhra Style (Quick and Easy)

Ingredients:

1kg boneless chicken thigh ~ cut 

15-20 green chili ~ deseeded

1/2 cup oil

1/2 tsp turmeric powder

1 tsp salt

2 tbsp vinegar/lemon

1/2 cup water

Cornflour solution (2 tbsp flour+1/2 cup water)

Directions/Instructions:

1. Grind the green chili without water to a coarse paste in a grinder.  Set aside.
2. Add oil to a wok over medium heat. Add the coarse green chili paste and fry for a minute or until aromatic.
3. Add the turmeric powder, mix well, and cook for 1 minute. Then, add the water, vinegar, and salt. Stir to combine and bring it to a boil.
4. Then add the chicken pieces and continue to stir to mix. Cook for about 5 minutes or until the chicken is cooked.
5. Lastly, add the cornstarch solute and cook for 2-3 minutes until the gravy slightly thickens.  Andhra chili chicken is ready to be served.  Enjoy!

Tip:

To enhance the flavor, cornstarch can be substituted for cashew paste. I use 12-15 cashews + 100 ml water and grind to a smooth paste.

Homemade Briyani Masala

Ingredients:

2 tbsp coriander seeds

1 tsp cumin seeds

2 tsp caraway seeds

2 tbsp green cardamom

1 tbsp black peppercorns

2 tsp cloves

5-6 pcs black cardamon

3 pcs cinnamon stick

7-8 pcs dried red chilies

7-8 pcs bay leaves

3 pcs mace

1 tbsp fenugreek

1/2 tsp nutmeg powder

1/2 tsp turmeric powder

1/2 tsp salt

Directions/Instructions:

1. To roast the whole spices, heat a pan on high heat.  Once hot, reduce the flame to a minimum.  Then add all the dry spices except the powder & salt.  
2. Slowly roast these spices on low flame. You should start to smell their fragrance and warm them up a little. Be careful not to burn the spices.
3. Transfer the spices into a bowl to let them cool down completely.
4. Once cool, transfer the spices, including nutmeg, turmeric, and salt, to a mixer-grinder. Grind these spices together well—It is not necessarily very fine, but a little coarsely will do.
5. Store this homemade biryani masala in an airtight container for at least 2-3 months.

Tip:

Caraway can substitute the same amount of Fennel seeds.

Prawn Ghee Roast (Manglorean Style)

Ingredients:

500g prawn ~ deshelled & devein

2 sprigs of curry leaves

5 tbsp Ghee ~ divide

Marinade

2 tbsp curd/yogurt

1 tbsp lemon juice

1 tsp turmeric powder

1 tsp chili powder

1/4 tsp salt

Masala Paste

10 dried chili ~ deseed

2 tbsp  coriander seeds

1/2 tsp mustard seeds

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp black peppercorn

1/4 tsp fenugreek seeds

10 cloves garlic

1 tbsp tamarind paste

2-4 tbsp water or more

Directions/Insturctions:

1. Combine the prawns with all the marinated ingredients in a mixing bowl and marinate for 30-60 minutes. Set aside.
2. Heat a pan over medium-low heat, and dry roast the masala paste until aromatic.  Transfer it to a plate to cool completely.
3. Once remarkable, transfer the roasted ingredients to a mixer/grinder; add the garlic, tamarind paste, and water.  Grind to a fine paste.  Set aside.
4. Heat a saucepan over medium heat, and add 3 tbsp ghee.  Cook the marinade prawn at about 80% and dish the prawn out.  Set aside.
5. Heat the same saucepan over medium heat, and add the masala paste.  Keep stirring to combine, and add salt to taste.
6. Cook until the masala starts to release ghee from the sides, stirring it in between to prevent it from sticking to the bottom of the pan.
7. Now add the semi-cooked prawns and curry leaves. Mix them with the masala and cook them on low heat for 5-7 minutes or until the masala is dry.
8. Before removing the pan from heat, add 2 tbsp ghee and stir to combine. The prawn ghee roast is ready to serve hot with chapati or steamed rice.

Ayam Masak Lemak Cili Padi aka Spicy Coconut Chicken

Ingredients:

1kg Chicken (mix)

10-20 bird's eye chilies (Red & Green)

2-3" fresh turmeric or 1 tbsp turmeric powder

2 stalk lemongrass

2 potatoes ~ cut quarters

1-liter coconut milk

1 pcs turmeric leave (Optional)

1 tsp salt

2 pcs asam gelugor

Directions/Instructions:

1. Remove the bird's eye stem. Peel the potatoes and cut them into 4 parts each. Coarsely tear the turmeric leaves. Trim the lemongrass ends and pound them slightly.
2. Finely blend the bird's eye chili and fresh turmeric in the blender with a bit of water. Set aside.
3. Grill the chicken in a wok or pot until the oil oozes out. Then, add the blended ingredients, including lemongrass. Stir to mix, cover, and cook for about 2 minutes.
4. Remove the lid, add the potatoes, and simmer until the chicken is cooked (about 5 mins).
5. Then, add the concentrated coconut milk, salt, turmeric leaves, and asam gelugor. Simmer over low heat, stirring occasionally to avoid lumpy gravy.
6. Once it boils, turn off the heat and serve with steamed white rice.

Cinnabon Cinnamon Roll

Dough:

85g butter ~ melted

1 cup (240ml) milk ~ warm 110F

2 large eggs ~ room temperature

4-1/2 cup bread flour

1/2 cup granulated sugar

1 packet of instant yeast

1 tsp salt

Cinnamon Sugar

1 cup brown sugar

2-1/2 tbsp ground cinnamon

85g butter ~ softened

Frosting

115g cream cheese ~ softened

57g butter ~ softened

170g powdered sugar

1 tsp vanilla extract

1/8 tsp salt

Directions/Instructions:

1. Warm the butter and milk (110 degrees F) in a measuring jug until the butter has melted. Whisk in the eggs, then set aside.
2. Mix the flour, sugar, yeast, and salt in a separate large bowl.
3. Add the wet ingredients to the dry and mix to form the dough.  The dough should form a tight ball with nothing left in the bowl.
4. Once the dough has formed a tight ball, cover it and allow it to proof at room temperature for 60-90 minutes or until doubled in size.
5. Turn the dough onto a lightly floured surface, and roll the dough into a 16x21 inch rectangle.
6. In a small bowl, combine brown sugar and cinnamon.  Spread the dough with softened butter and sprinkle generously with sugar/cinnamon mixture all over the surface.
7. Starting with the long edge, roll up the dough and cut it into 12 (2-inches) rolls.  Place rolls in a lightly greased 9x13-inch baking dish.  Cover and let it rise until nearly doubles for about 45-60 mins (Note: If making the night before, let them rise covered with a dish towel on the counter overnight)
8. Preheat the oven to 200 degrees C. Bake the rolls in the oven until golden brown, about 18-20 minutes.
9. While the rolls are baking, cream together the frosting.  Set aside.
10. While the buns are warm from the oven, generously spread on the frosting.  Enjoy while warm!

Braised Soy Sauce Chicken

Ingredients:

6 drumstick/wing chicken

6-8 eggs

5-6 shiitake mushroom ~ soak

2 tbsp sugar

1/2 tsp salt

1/2 tsp ground white pepper

2 stalk scallion

2 cup water

2 tbsp vegetable oil

Spices

1 Star-Anise

2" Cinnamon stick

5 cloves garlic

5 sliced gingers

Sauce

1 tbsp oyster sauce

3 tbsp light soy sauce

3 tbsp Chinese rice wine

1 tbsp dark soy sauce

Directions/Instructions:

1. In a large bowl, marinate the chicken with ground white pepper and salt. Let it sit at room temperature for about 20-30 minutes.
2. Meanwhile, bring the eggs to hard-boiled, peel, and set aside.
3. Heat the vegetable oil in a large pot or wok over medium-low heat. Add the ginger, garlic, star anise, and cinnamon stick. Cut the scallions into small portions and add them to the pot. Cook and stir for 2-3 minutes or until fragrant.
4. Increase the heat to medium, then add the marinated chicken. Cook for 2-3 minutes. Add the sauce ingredients, stir to mix, and cook for another 1 minute.
5. Add water to the cooking pot and add the eggs and mushrooms. Cover the pot and bring it to a boil. Then, adjust the heat to low and let it simmer for 30-45 minutes.
6. Taste the sauce and adjust the seasoning if necessary. Remove it from the heat and transfer it to a serving bowl. Garnish with chopped scallions. Serve it with hot, steamed white or brown rice.

Cripsy Bufflo Wing (Oven Bake)

Ingredients:

2kg Chicken Mid-joint ~ pat dry with a paper towel

5 tbsp baking powder

3/4 tsp salt

Sauce

60g butter ~ melted

1/2 cup Frank's Original Red Hot Sauce

1 tbsp brown sugar

1/4 tsp salt

Dipping

1/2 cup blue cheese

1/2 cup sour cream

1/4 cup mayonnaise

1 clove garlic ~ minced

1-3 tbsp milk

2 tbsp lemon juice

1/2 tsp salt

Black pepper

Directions/Instructions:

1. Preheat the oven to 120 deg C.  Line the tray with foil.  Spray the rack on the baking tray with oil.
2. Place the wings in a large bowl.  Sprinkle over baking powder and salt.  Toss well to coat wings evenly.
3. Place the wings' skin side up on the rack.  Bake on the lower shelf in the oven for 30 mins.
4. Then move the tray up to the higher shelf and turn the oven up to 220 deg C.  Bake for further 40-50 mins, rotating the tray halfway through.  The wings do not need to flip over.  The wings are ready when they are dark golden brown and the skin is very crispy.  Remove from the oven.
5. While the chickens are baking, prepare the sauce by whisking all the sauce ingredients together.
6. Then prepare the dipping sauce, and mash the blue cheese with sour cream until smooth.  Add remaining ingredients and mix well until combined, use milk to get it to the consistency.
7. Toss the baked crispy chicken with the sauce and serve immediately with dipping sauce.  Enjoy!

Shio Karaage (Chicken)

Ingredients:

2 boneless chicken thigh

Japanese leak ~ top green part

3-4 sliced ginger skin

50ml water

Marinade

1 tsp sugar

1/2 tsp salt

1 tsp soy sauce

1 tsp sake

1/2 tsp sesame oil

1 large egg

2 tbsp AP flour

2 tbsp potato starch

Coating

2-3 tbsp potato starch

Directions/Instructions:

1. Whisk all the marinade ingredients in a medium bowl until the salt is fully dissolved.
2. Trim any excess fat or tough connective tissue of the chicken.  Look for natural partitions in the meat with the skin-side down and follow them with a sharp knife to slice the chicken into 1.5" strips.  Next, cut the strips into pieces of chicken that are roughly the volume of a golf ball.
3. In a bowl, squeeze/massage the ginger, and Japanese leak together with water till the juice is formed.
4. Add the ginger/leak juice to cut the chicken and massage the chicken together till there is no more liquid.
5. Then add all the marinade ingredients (except the dry ingredients) and keep massaging the chicken for about 3-5 mins. 
6. Next, add the dry flour and mix it together.  Cover and refrigerate for at least 1 hour or preferably overnight.
7. Add 1-2 inches of oil to a heavy pot with high sides and preheat to 160 deg C.  Prepare a cooling rack by lining it with a few paper towels.
8. Put the potato starch in a bowl, and then roll each piece of chicken in the starch to coat it in an even layer.  Squeeze the chicken into a ball and lower each piece into the preheated oil.  Recommend frying the Karaage in batches.
9. Once the coating on the chicken has set, flip the pieces over to cook them evenly and fry for about 5 mins through.  (Note: The chicken takes to cook will depend on how large the pieces are.  The internal temperature of 160 deg F/71 deg C when they are cooked.)  Transfer the chicken as they cook to the prepared rack to drain.
10. Serve the Karaage immediately with a few edges of lemon.  Enjoy!