Homemade Briyani Masala

Ingredients:

2 tbsp coriander seeds

1 tsp cumin seeds

2 tsp caraway seeds

2 tbsp green cardamon

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.  Should start smelling the fragrance from the spices and warm up a little.  Make sure not to burn the spices.
3. Transfer the spices into a bowl to let these spices cool down completely.
4. Once cool, transfer spices into a mixer-grinder along with nutmeg powder, turmeric powder, and salt.  Grind these spices together well.  Not necessarily very fine even if it 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. In a mixing bowl combine the prawns with all the marinade ingredients for 30-60 mins.  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 leave ghee from the sides.  Stir it in between to avoid masala sticking to the bottom of the pan.
7. Now add the semi-cooked prawns and curry leaves.  Mix it with the masala and cook it for about 5-7 mins or until the masala is dry on low heat.
8. Before off the heat, add 2 tbsp ghee and stir to combine.  Prawn ghee roast is ready to serve it 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 stem of the bird's eye.  Peel the potatoes and cut them into 4 parts each.  Tear the turmeric leave coarsely.  Lemongrass trims the ends and pounds them slightly.
2. In the blender, blend a little finely the bird's eye chili, and fresh turmeric with a little water.  Set aside.
3. In a wok or pot, grill the chicken until the chicken oil oozes out.  Then add the blended ingredients, lemongrass.  Stir to mix, cover and let it cook for about 2 mins.
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.  Stir a little 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. In a measuring jug warm the butter and milk (110 deg F) together until the butter has melted.  Whisk in the eggs.  Set aside.
2. In a separate large bowl mix together the flour, sugar, yeast, and salt.
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 and allow to proof at room temperature for 60-90 mins or until doubled in size.
5. Turn the dough out 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 near 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 deg C, bake rolls in preheated oven until golden brown for about 18-20 mins.
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, marine the chicken with ground white pepper and salt.  Let it sit for about 20-30 mins at room temperature.
2. Meanwhile, bring the eggs to hard-boiled, peel, and set aside.
3. Heat the vegetable oil in a cooking pot or large 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 cooking pot.  Let it cook and stir for about 2-3 mins or until fragrant.
4. Increase the heat to medium, then add the marinated chicken.  Cook for 2-3 mins.  Then add the sauce ingredients.  Stir to mix and let it cook for another 1 min.
5. Add water into the cooking pot and transfer the eggs and mushroom in.  Put the lid on it and bring it to a boil.  Then adjust the heat to low and let it simmer for about 30-45 mins.
6. Taste the sauce and adjust the seasoning if necessary.  Remove from the heat and transfer to a serving bowl, garnish with chopped scallions.  Serve it with hot steamed white rice 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!

Gyudon Beef

Ingredients:

1 cup dashi broth

2 tbsp sake (seasoning cooking wine)

2-1/2 tbsp light soy sauce

2 tsp brown sugar

250g shabu beef

1 yellow onion ~ slice thickly

Garnish

Roasted sesame seed

Chopped scallion

Pickled red/white ginger ~ optional

Directions/Instructions:

1. Add all the ingredients above, except beef shabu, to a pan and bring to a boil over medium-high heat.
2. Turn down the heat to maintain a simmer and cook the onions until it is mostly translucent (about 3 mins)
3. Add the beef, and turn down the heat to a gentle simmer.  Cook and stir regularly until the meat is tender (about 10 mins).  Adjust salt.
4. Serve the beef over a bowl of hot rice, with some of the cooking liquid poured over the beef and rice.  Garnish the above ingredients.  Enjoy!

Char Siew Chicken Roasted

Ingredients:

300g-500g Boneless Chicken Thigh

Marinade

1 tbsp honey

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

2 tbsp brown sugar

1 tsp garlic-ginger paste

1 tsp Chinese 5-spices

1/4 tsp white pepper

1 tsp Red Color - Noel (Optional)

Directions/Instructions:

1. In a bowl, add all the marinade ingredients together.  Then coat the chicken well with the marinade; then transfer to the ziplock bag.  Massage the chicken and keep it in the refrigerator for 2 hours or best overnight.
2. Take the chicken out of the fridge and allow it to be at room temperature for about 15-20 mins.
3. Meanwhile, preheat the oven to 200 deg C.  Prepare the baking tray with aluminum foil, lay the marinated chicken, and bake for 20 minutes or until the chicken is cooked through.
4. Remove the baked chicken and allow the chicken to rest for 10 mins before slicing and serving.

Chicken Sticky Rice Dumpling (Zongzi)

Ingredients:

1 packet of Bamboo leaves

500g Glutinous Rice

250g Boneless Chicken Thigh ~ cut bite size

10 pcs dried Shiitake mushroom ~ soaked, cut halve

10 pcs Egg yolks ~ cut halve

Marinade

1 tsp ginger garlic paste

2 tbsp light soy sauce

1 tbsp dark soy sauce

1/4 tsp Chinese 5-spice

1/4 tsp black pepper

1 tbsp white/brown sugar

1 tbsp cooking oil

For Sticky Rice

3 tbsp vegetable oil

1 green onion ~ sliced

1" ginger ~ sliced

3 star-anise

1 tsp Sichuan peppercorn (optional)

2 tbsp oyster sauce

1 tbsp dark soy sauce

1 tbsp light soy sauce

Other

Scissor

Cotton threads

Directions/Instructions:

1. In a large bowl, soak the glutinous rice in water overnight.
2. In another large bowl, soak the dry bamboo leaves completely in water overnight.
3. In a bowl, soak the dry Shiitake mushroom in water overnight
4. In a mixing bowl, add all the marinade ingredients together with the chicken pieces.  Mix well and cover with plastic wrap; marinate in the fridge overnight.
5. The next day, rinse the glutinous rice and set it aside.  In a wok, on medium-high heat, add vegetable oil, green onion, sliced ginger, garlic, star anise, and Sichuan peppercorns.  Continue to stir until all the ingredients turn brown.
6. Remove them and leave the oil in the work.  Then add in the glutinous rice.  Stir well with the oil.
7. Add in oyster sauce, light soy sauce, and dark soy sauce.  Combine everything thoroughly.  Stir for about 5 mins.  Turn off the heat and set it aside.
8. To make the zongzi, take two leaves and overlay each other (smooth sides on the outside).  Cut the top edges off so they form a line.  Use hands to wrap the leaves into a cone shape.
9. Hold the leaves tightly and keep them in shape, add 1 tbsp glutinous rice on the bottom, and use a spoon to make a hollow in the middle.  then add egg yolk, 2 pieces of chicken, and shiitake mushroom.  Then add more glutinous rice and make the top even.
10. Fold the leaves from the side and from the top.  The shape will be like a pyramid.  Hold it tightly with one hand and use the other hand to tie it with a cotton string.  Repeat the process till finished.
11. Place Zongzi in a pot and cover completely with water.  Simmer the zongzi for about 3-4 hours on medium or medium-low heat.  Check out the water left from time to time and ensure the dumpling are submerged for even cooking.
12. Remove from water and serve.  This recipe makes about 28 small Zongzi.  Enjoy!

Homemade Tendon Sauce

Ingredients:

120ml water

2 tbsp sugar

3 tbsp soy sauce

2 tbsp mirin

1 tsp dashi granules

Directions/Instructions:

1. In a saucepan, add all the above ingredients together.
2. Bring to the boil while stirring and simmer for 1-2 mins or until the sauce is slightly thick.
3. When the sauce is ready, arrange tempura over a bed of steamed white rice and drizzle with the tendon sauce.