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.