Spicy Baked Teriyaki Nuggets Sushi Cup

Ingredients:

300g chicken/nuggets ~ chopped

2 tbsp thick teriyaki sauce

Nori Sheets

Cooked sushi rice

Sriracha Mayonnaise

1 Green onion ~ sliced

2 tsp toasted sesame seeds

Directions/Instructions:

1. Preheat oven to 220C/200C fan-forced.  Combine chicken and teriyaki sauce in a small bowl.  Set aside until required.
2. Cut nori sheets into 4 even squares to form 12 squares in total.  Top a nori sheet with 1 spoonful of rice and spread out slightly.  Place the square into one hole of a 12-hole muffin pan, pressing down gently so that the rice is in the middle and the edges of the nori come up the sides.  Repeat with remaining nori sheets and rice.
3. Top evenly with marinated chicken.  Bake for 15-17 minutes or until chicken and nori are crisp.  Remove sushi muffins from the pan and serve topped with mayonnaise, onion, and seeds.

Filipino Fruit Salad

Ingredients:

2-30oz can mixed fruit cocktail

1-15oz can of shredded young coconut or Nata de 

1-8oz can Nestle Cream

1/2-14oz can sweetened condensed milk

1 tsp vanilla extract

pinch salt

Directions/Instructions:

1. Set a strainer over a large bowl, and pour the mixed fruit cocktail and canned coconut into the strainer.  Drain and discard the sugary liquid.
2. In another bowl, whisk the nestle cream to remove any lumps.  Add sweetened condensed milk, vanilla, and salt.  Whisk until well combined.
3. Fold in drained fruit mixture until thoroughly coated with cream mixture.  Cover and keep chilled in the fridge for at least 4 hours, ideally overnight.
4. Stir before serving.  Serve chilled.  Garnish with maraschino cherries, if desired.

Pork Chop - Din Tai Fung Style

Ingredients:

3 pork chops

4 tbsp cornstarch

1/2 tsp five spice powder

1/2 tsp white pepper powder

1/2 tsp baking soda

1/2 tbsp sugar

2 tsp garlic powder

2 tbsp light soy sauce

2 tbsp Hua Tiao wine/Chinese Cooking wine

2 tsp ginger juice

Oil for deep frying

Directions/Instructions:

1. Make a few cuts on the edge of the pork chops to prevent them from curling during deep frying.  Tenderise the pork chops with a fork.
2. In a mixing bowl, add all the ingredients and mix well.
3. Coat pork chops into the marinade.  Let them marinate for at least 30 minutes or overnight.
4. Heat up oil to medium-high heat.  Deep fry the marinated pork for around 8-10 minutes until golden brown and cooked.
5. Remove from oil and rest on a rack.  Sliced the pork chop and serve with egg-fried rice.

Vietnamese Caramelized Pork Belly aka Thit Kho

Ingredients:

500g Pork Belly

4 cloves garlic ~ crushed

3 shallots ~ crushed

1 tsp salt

1/2 tsp black pepper

2 tbsp granulated sugar

2 tbsp water

1 tbsp cooking oil

4-6 tbsp fish sauce

3 cups fresh coconut juice

6-8 boiled eggs

Directions/Instructions:

1. Slice pork belly into 1-inch thick or slightly thicker pieces.  Toss the pork with crushed garlic, shallots, salt, and pepper in a bowl.  Marinade and set aside at room temperature for 10-20 mins.
2. Add sugar and water in a small saucepan.  Bring to a boil, the sugar will fully dissolve.  Lower the heat to medium and continue to simmer.  The mixture will then turn from clear to yellow and darker as simmers.  When it has a honey color, reduce the heat slightly.  Keep watching closely until it has a dark caramel color, turn off the heat, and carefully add 1 tbsp of coconut water.  Swirl the saucepan or stir to combine and remove it from the stove.  Set aside.
3. Place a heavy-bottom pot over medium heat and add some cooking oil.  Add the marinaded pork belly and caramel sauce.  Stir and cook to coat the pork with the caramel sauce, then add fish sauce.  Continue to stir and cook.
4. Once the outside of the pork is no longer pink, add coconut juice to cover the meat.  Bring it to a boil, skim off all the foams, then lower to a simmer.
5. Cover the pot with the lid slightly askew and simmer until the pork is almost tender to your liking for about 75-80 minutes.  Stir occasionally for even cooking.
6. Once the pork is almost tender, add the boiled eggs.  Cover and simmer for about 10 more minutes.
7. Transfer the caramelized pork belly, eggs, and sauce to a shallow serving plate.  Serve hot with steamed white rice.

Stir Fry Bok Choy

Ingredients:

300g bok choy

2 tbsp cooking oil

4 cloves garlic ~ minced

Thin Sauce

3 tbsp oyster sauce

1/4 tsp sugar

Thick Sauce

2 tbsp water

3 tbsp oyster sauce

1 tsp sugar

3 dash ground pepper

Directions/Instructions:

1. Wash and drain the bok choy to remove grit and dirt.  Drain and set aside.
2. Bring a pot of water to a rolling boil.  Salt generously blanche the bok choy by placing them in the boiling water.  Cook briefly for about 30 sec to 1 minute until the leaves are bright green and the stems are just cooked.  Drain and set aside. 
3. Thin sauce:  In a wok or large pan over medium heat, add the cooking oil and garlic and saute until fragrant.  Immediately add the prepared bok choy.  Toss and stir fry briefly to coat the bok choy with garlic.
4. Season the bok choy with oyster sauce and sugar.  Stir fry the bok choy until evenly coated with sauce and everything looks evenly combined.  OR
5. Thick sauce:  Add the oil in a wok or large pan over medium heat and saute the garlic until fragrant.  Mix the prepared sauce well and pour it into the work or pan. Heat up the sauce until it becomes thickened and glossy.  Make sure to stir frequently, especially when the sauce starts to thicken so that the sauce can thicken evenly.
6. Once the sauce has evenly thickened, pour the sauce over the prepared bok choy and toss until everything is evenly coated with sauce.

Homemade Seaweed Shaker (Fries)

Ingredients:

2 pack of seaweed snacks

1/2 tsp garlic powder

1/2 tsp chicken powder

1/4 tsp salt (Optional)

Directions/Instructions:

1. Use a grinder and grind the seaweed snack until powder.
2. Place the seaweed snack powder, garlic powder, chicken powder, and salt into a container.
3. Cover it tight, shake it to mix well, and store it in an air-tight container.
4. Fry the fries as usual, drain, and pour in the seaweed shake mixture.
5. Fold the bag down, leaving some air inside, and give it a few good shakes like McDonald's Shaker Fries, or use an enormous container, cover the lid tight, and shake well.

Chicken Hamonado (Filipino Style)

Ingredients:

1 whole chicken ~ cut 12 pcs

2 clove garlic ~ chopped

1 medium onion ~ sliced

1-2 Thai red chili ~ sliced

1/2 tsp chicken powder

2 pcs dried bay leaves

2 tbsp tomato ketchup

1/2 cup pineapple cubes

Marinade

1 tsp black ground pepper

2 tbsp dark soy sauce

1 cup pineapple juice

Directions/Instructions:

1. To clean the chicken, rub with 2 tbsp coarse salt thoroughly.  Then wash, drain, and pat dry.
2. In a container, add all the marinade ingredients and combine thoroughly.  Ensure the meat is in the marinade sauce.  Seal and put in the fridge overnight.
3. Next day, drain the marinade sauce through a strainer and save the marinade sauce for later use.
4. Heat 2 tbsp veg oil in a saucepan over medium, sear the chicken.  Searing the chicken is an essential step for flavor; it will caramelize the natural sugar in the meat.  
5. Once the chicken has a rich brown crust on the surface of the meat, dish it out and set aside.
6. Add the chopped garlic in the same saucepan and saute for 1 minute or until the aromatic.  Then add sliced chili and chopped onion, and continue to saute until the onion caramelizes.
7. Then, return the cooked chicken to the saucepan and coat well.  Add the marinade sauce, chicken seasoning, and bay leaves.  Stir to mix, cover, and bring to a boil and reduce the flame to lowest.  Simmer for 20 mins.
8. After 20 minutes, remove the lid and stir to avoid burning.  Then add the tomato ketchup and sugar (optional).  Stir well and adjust the flame to medium.
9. Add the pineapple cubes/bites, and cook for a few minutes or more till the desired thickness is achieved, do not cover.
10. Lastly, garnish with fresh-cut red chilies.  Served immediately with steamed cooked rice.

Mee Goreng Basah

Ingredients:

1kg egg noodle

2-3 pcs fish cake ~ sliced

10 pcs fishballs ~ cut halves

1 pcs fried tofu ~ cut cubes

10-15 pcs prawn

1-2 tomatoes ~ cut roughly

4 cloves garlic ~ chopped

1 tbsp chili paste

3-4 tbsp chili sauce

2-4 tbsp sweet soy sauce

2 tbsp oyster sauce

3 cup prawn stocks

1 tsp ground white pepper

Bunch of mustard leaves (Sawi)

1 cup beansprout

Directions/Instructions:

1. Add 3 cups of water to a pot with 1 clove of garlic minced and prawn heads and shells to prepare a prawn stock.  Bring the pot almost to a boil, then reduce the heat so the water barely simmers.  Simmer, uncovered for 30 mins.  Set aside for later use.
2. Wash the egg/yellow noodles with cold water., drain it and set aside.
3. In a wok, add vegetable oil and fry the chopped garlic till fragrant or golden brown.  Then add the chili paste and stir fry for 2-3 mins or crisp.
4. In the next step, add the chili sauce, sweet soy sauce, and oyster sauce and cook to combine for 2 mins.  Add the fish cakes, fish balls, and mustard stems.  Continue to cook to combine.
5. Add the prawn stock and grown white pepper, and boil.  Once boiling, add the prawns and cook till the prawns turn pink.
6. Add the yellow noodles and mustard leaves and mix to combine.  Add more chili sauce and sweet soy sauce if you like.  Lastly, add the fried tofu and beansprout.  Mix well again till combined.
7. Garnish with fried onion, sliced scallion, red/green chilis, and sliced lime.

Korean BBQ Dipping Sauce (Ssamjong/Sesame oil & salt/Cho Ganjang)

Ssamjong

2 tbsp Doenjang (Fermented soybean paste)

1/2 tbsp Gochujang

2 tbsp chopped onion

1 tsp sesame oil

1 tsp rice syrup

1 clove garlic ~ chopped

1/2 tsp sesame seeds

Direction:

• Combine all the above ingredients in a bowl.  Stir thoroughly and mix.  Taste and adjust based on your own preference.  For more saltiness, add more doenjang.  For more heat, add more gochujang.  For more sweetness, add more rice syrup or honey.

Sesame Oil & Salt

1 tbsp sesame oil

1 tsp kosher or sea salt

1/8 tsp black pepper

Direction:

• In a small bowl, combine the above ingredients and thoroughly mix.

Cho Ganjang (Brisket sauce)

1 tbsp soy sauce

1 tbsp water

1/2 tbsp rice vinegar

1/2 tbsp sugar

1/2 clove garlic ~ sliced thinly

1/4 Jalapeno ~ sliced thinly

Direction:

• In a mason jar, combine all the ingredients and cover with a lid.  Shake until the sugar has dissolved or in a bowl and use a whisk to stir until dissolved.  Taste and adjust based on your preference.  For more salt, add more soy sauce.  For more acid, add more vinegar.  For more sweetness, add more sugar.  If the sauce is too strong, add half a teaspoon of water and adjust as you taste.  Serve immediately or place in the fridge until use.

Korean BBQ Short Ribs (Galbi/Kalbi)

Ingredients:

3-4 pounds cross-cut beef short ribs ~ 1/2" thick

Marinade

1/2 cup soy sauce

1/2 cup water

1/4 cup sugar or Korean plum syrup

2 tbsp honey

1/4 cup mirin/cooking rice wine

2 tbsp sesame oil

1/2 Asian pear or 1/4 cup pineapple juice

1/2 medium onion ~ grated

2 tbsp minced garlic

1 tsp minced ginger

3 scallions ~ thinly sliced

1/2 tsp black pepper

1 tsp sesame seeds (optional)

Directions/Instructions:

1. Rinse the ribs to wash off bone dust, and drain well.  Pound the meat lightly with a meat tenderizer or stretch it out with your hands.  This step helps tenderize the meat but you can skip it.
2. Mix all the marinade ingredients well.  Marinate the meat for 6-8 hours or overnight for best results.  The thickens the meat, the longer it takes to marinate.
3. Preheat the grill over medium-high heat.  Grill the short ribs, turning only once, 2-3 mins on each side.  Or a grill pan over the stove top works well, too.

Cambodia Grilled Chicken

Ingredients:

1 whole chicken

Marinade

5 clove garlic

2 tbsp sugar

1 tsp salt

1 tbsp light soy sauce

2 tbsp fish sauce

Glaze

2 tbsp veg oil

1 clove garlic ~ minced

2 tsp annatto or sweet paprika

Dipping

1 tsp kosher salt

1 tsp ground black pepper

1/2 tsp sugar (optional)

2 lime

Directions/Instructions:

1. Remove and discard the fat just inside the neck and body cavities of the chicken.  Remove the package of giblets and set it aside for another use.  Rinse the chicken, inside and out, under cold running water, then drain and blot it dry, inside and out, with paper towels.  Spatchcock the chicken.  Make 2 deep slashes to the bone on both sides of the chicken breast and in each leg and tight.  Trim or fold the wings tips back behind the wings.  Place the chicken in a nonreactive baking dish large enough to hold it.
2. Place the garlic, sugar, and salt in a heavy mortar and pound into a pestle paste.  Work in the soy sauce and fish sauce.  Spoon the marinade over the chicken, forcing it into the slits and turning the chicken to coat it well on both sides.  Let the chicken marinate in the refrigerator and cover for 1-4 hours or overnight. 
3. Heat the oil in a small saucepan over medium heat for the glaze.  Add the crushed garlic clove and cook until just beginning to brown for about 1 min.  Using a slotted spoon, transfer the garlic to a small heat-proof bowl.  Add the annatto to the saucepan with the oil and cook until fragrant and browned and the oil turns orange for 2 mins.  If using paprika, cook it for only 15 seconds.  Strain the oil into the bowl with the garlic through a fine-mesh wire strainer.  Set the glaze aside.
4. Place 1/2 tsp each of salt and pepper and 1/4 tsp of sugar (if using) in 2 small attractive bowls for the dipping sauce.  Have the lime ready; add the lime juice at the last minute.
5. Set up the grill for direct grilling and preheat it to medium or oven at 200 degrees C.  Drain the chicken, discard the marinade, and arrange it on the hot grate or in an oiled grill basket (if using), skin side down.  Grill the chicken until golden brown and cooked through for 12-20 mins per side.  Move the chicken as needed to dodge any flare-ups.  Use an instant-read meat thermometer to test for doneness, inserting it into the thickest part of a thigh but not so that it touches a bone.  The internal temperature should be about 170 degrees F.  During the last 10 minutes of cooking, brush the chicken on both sides with the glaze.
6. Transfer the chicken, skin side up, to a platter to serve.  Let it rest for about 2 minutes, then cut it into pieces.  Add 2 tbsp of lime juice to each bowl with the salt, pepper, and sugar for the dipping sauce and stir it with a fork until the salt and sugar dissolve completely.  To eat, dip the pieces of chicken in the salted lime juice.

Vietnamese/Cambodia Baked Chicekn

Ingredients:

500g boneless chicken thigh

Marinade

4 cloves garlic

1 tbsp black pepper

1 lemongrass

2 tbsp palm sugar

2 tbsp oyster sauce

2 tbsp fish sauce

2 tbsp light soy sauce

2 tbsp sambal oelek

1 bunch coriander

1 lime ~ juice

Salt to taste

Directions/Instructions:

1. Wash the chicken and pat dry.
2. Use mortar and pestle, and pound the lemongrass, garlic, coriander, and palm sugar.
3. Add the sambal oelek, oyster sauce, fish sauce, light soy sauce, black pepper, and lime juice in a small bowl.  Stir to mix together.
4. Then add the paste mixture to the sauce mixture.  Mix them together to combine.
5. In a ziplock bag, add the chicken and marinade sauce.  Massage the chicken to coat well.  Marinade in the fridge overnight.
6. Preheat the oven to 180-200 deg C and line a baking sheet with parchment paper or aluminum foil.
7. Place the marinade chicken on the baking rack and bake for 40 mins (Flip halfway through 30 mins, brush the chicken's juices, and brush every 15 mins until the skin is browned and crispy.)

Donut Crispy Chicken

Ingredients:

Crispy Chicken ~ recipe here

Premix donut or Donut recipe here

Directions/Instructions:

1. Slice the donut vertically in halves.
2. Place the fried crispy chicken and sandwich with the other half donuts. Enjoy!

Masala Dosa (Quick & Easy)

Ingredients:

1 cup/120g besan flour (chickpea flour)

1 cup wheat flour

1/4 tsp baking soda

2 cup water or more

Salt to taste

Filling

6 medium potatoes

1 medium onion ~ finely diced

2 tsp veg. oil

1 tsp mustard seeds

2 dried chili ~ break into pieces

1 bell pepper ~ diced

1 tbsp ginger ~ grated

1/2 tsp ground black pepper

1/2 lemon juice

Salt to taste

1/2 cup cilantro ~ chopped

Directions/Instructions:

1. Boil the potatoes in their jackets until a fork inserted in the thickest portion goes cleanly through.  Dice the potatoes into fairly small dice.
2. Heat the oil in a wok or large saucepan, add the mustard seeds, and when it crackles, then add the red chili and onions.
3. Saute and stirring frequently until the onion starts turning color; add the ginger and saute a few more seconds.  Next, add the diced bell peppers and ground black pepper.
4. Stir occasionally for about 5 mins or until the peppers begin to soften.  Then add the cooked potatoes.
5. Let the potatoes cook over medium-high heat until they form a crust at the bottom.  Stir a few times so it does not stick.  Use a potato masher or a heavy ladle to mash the potatoes slightly.
6. Season with salt and stir in the lemon juice.  Sprinkle the chopped cilantro and mix well.
7. Mix the ingredients in a bowl with enough water to make a runny batter to make the dosa.  (The batter should be far runnier than a pancake batter because you want to spread it fairly thin.)
8. Heat a griddle over medium-high heat.  Using a round-bottom ladle, pour about half a cup of batter into the center of the griddle.  Quickly, spread outward in a circular motion with the bottom of the ladle.  Dosa is to be fairly thin if you prefer it to be crispy.
9. Sprinkle or spray some oil around the edges.  Cook until the top is dry and the edges are browned; remove to a plate.
10. Place the stuffing/filling inside the dosa, fold it over, and serve with any chutney you prefer.  Enjoy!

Coconut Chutney (V.2)

Ingredients:

1/2 cup grated coconut

1/2 cup coconut milk

2 sprigs (abt 24 leaves) curry leaves

1/4 cup cilantro ~ coarsely chopped

2 tbsp mint ~ coarsely chopped

1 tsp ginger ~ paste

Juice of 1 lemon

2 serrano pepper/Green chili ~ deseeded

Salt to taste

Tampering

1 tbsp coconut oil

1 tsp mustard seeds

5-6 curry leaves

1 dried red chili ~ break into pieces

Directions/Instructions:

1. Place all the ingredients into the blender and blend them into a smooth chutney.
2. Heat the coconut oil, add the mustard seeds, and add the red chili and curry leaves once it sputters.  Stir quickly until peppers change color, about 30 sec off the heat.
3. Carefully pour over the chutney and serve.

Chicken Peratal (Indian Dry Chicken Curry)

Ingredients:

1kg chicken drumlettes

1 tomato ~ wedges

2-3 stalk curry leaves

3-5 dried chili

1 cup water

6 tbsp ghee

1 tsp salt ~ to taste

1/2 tsp seasoning

Spices Powder

1 tsp turmeric powder

2 tsp chili powder

3-4 tsp curry powder

1 tsp coriander powder

Spices

1 cinnamon stick

2-Anis-star

5 cardamon

2 tsp fennel seeds

Blend

2 large onion

5 cloves garlic

1" ginger

Directions/Instructions:

1. Heat ghee in a large wok, and saute the spices ingredients, curry leaves, and dried chili until fragrant.
2. Then add the blended ingredients and stir fry for 3 mins.  Add the wedges of tomatoes and continue to cook for another 3 minutes or till the tomatoes are soft.
3. Next, add the chicken and all the spices powder.  Mix gently; add water and let it cook for 10-15 mins with the lid covered.  Stir gradually and allow to boil.
4. Simmer for another 10 minutes until the gravy thickens.  Add salt and seasoning to taste.
5. Sprinkle chopped coriander leaves over and mix thoroughly.  Best serve with Naan, chapati or prata.  Enjoy!

Cambodian Chicken Wings/Drumlette

Ingredients:

1kg chicken wings/drumettes

Marinade

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp lemon juice

1 tsp ginger paste

2 cloves garlic ~ minced

1 stalk green onion ~ chopped

1/4 tsp salt

1/4 tsp black pepper

Sauce

2 tbsp light brown sugar

1 tbsp honey

5 tsp oyster sauce

1 tsp hot sauce

Directions/Instructions:

1. Cut wings at joints.  Discard tips and place wings in a baking dish.
2. In a small bowl, mix all the marinade ingredients.  Pour the marinade over chicken wings, mix well, and refrigerate overnight or at least 4 hours.
3. Mix the sauce ingredients in another small bowl and set aside for later use.
4. Preheat the oven to 350 deg C.  Bake wings without cover for 30 mins or till golden brown.
5. Brushed prepared honey sauce mixture evenly on cooked wings.  Return wings to the oven, and continue to bake for 5 mins before serving.

Pesamah Daging

Ingredients:

1kg Beef ~ cut 10 pcs

5 tbsp beef curry

1 pcs palm sugar ~ grated

2-3 tbsp kerisik

1 cup coconut milk

1 cup fresh milk

1/2 cup tamarind juice (1 tsp tamarind paste)

1/2 cup vegetable oil

2 tbsp ghee

Salt to taste

Blend

2 large red onions

5 cloves garlic

5cm ginger

1 tsp black pepper seeds

Stir-Fry

1/2 cup vegetable oil

2 tbsp ghee

3 shallots ~ sliced

3 cloves garlic ~ sliced

1" ginger ~ cut matchstick

2 screwpine leaves ~ knot

3 stalk curry leaves

1 pce cinnamon stick

2 pcs Anise-star

4 pcs cardamon

6 pcs cloves

Directions/Instructions:

1. Blend all the ingredients in the blender, then mix it on the meat with curry powder, palm sugar, and kerisik.  Marinade for an hour or overnight.
2. Heat cooking oil and ghee in a wok, and saute the stir-fry ingredients until fragrant and slightly crisp.
3. Add the marinated meat, and stir to mix.  Then add water to soften the meat.  Cook until the meat is tender and the oil has completely separated.  This process takes over an hour or more.
4. Once the meat is tender and the oil breaks, add coconut, milk, tamarind juice, and salt to taste.
5. Reduce the heat to low, simmer until the oil breaks and the gravy thickens.  Enjoy!

Chicken Fajitas with Mexian/Spainish Rice

Ingredients

12 chicken drumstick

3 cup Basmathi rice

1 large yellow onion

1/2 red capsicum

1/2 yellow capsicum

1/2 green capsicum

Seasoning (Chicken)

2 tsp chili powder

1 tsp paprika

1/2 tsp cumin powder

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp ground black pepper

2 tbsp olive oil

Coriander Sauce

200g Fat-Free yogurt

60g mayonnaise

Handful coriander

4 cloves garlic

1/2 tsp salt & pepper

1/2 lemon juice

Seasoning (Rice)

1 tsp salt

1 tsp paprika

1 tsp turmeric

1/2 tsp cumin powder

Directions/Instructions:

1. In a large bowl, add all the marinade ingredients to marinade the chicken and add the olive oil to coat all the chicken.  Set aside in the fridge for 30 mins or overnight.
2. Preheat the oven to 200 deg C or 180 deg C (Fan).  Add the marinaded chicken drumstick to a large roasting tray.  Drizzle with the oil and roast for 30 mins, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside.
3. Prepare the green sauce, add all the ingredients to the blender, and blend until a smooth sauce.  Set aside for later use.
4. Heat 1 tbsp of oil on the pan, and saute the onion, red/yellow/green capsicum/bell pepper for about 4 mins.
5. Then add the uncooked Basmati rice, seasoning, and toast for about 2 mins, then add chicken broth.  Transfer to the rice cooker and let it cook as normal.
6. Once the rice is cooked, let it rest for 5-10 mins.  Scoop the rice and top with chicken and coriander sauce.  Serve warm.

Peri Peri Chicken / Fries / Garlic Bread (Nando's style)

Peri-Peri Chicken:

Whole chicken ~ split / 2lbs chicken drumsticks

1/4 cup peri-peri sauce (Recipe here)

Salt & black pepper

Directions/Instructions:

1. Sprinkle salt and black pepper over the chicken and let it sit for 30 mins.  Then add 1/4 cup of peri-peri sauce over the chicken in a large bowl and mix to coat.  Allow to marinate for at least 1 hour or overnight in the fridge.
2. Grill on medium-high heat for 15-20 mins until slightly charred outside, juicy, and tender in the middle OR line an aluminum foil on the baking tray and place the marinade chicken.  Preheat oven to 200 deg C and roast for 30 mins, then coat the marinade sauce over the chicken and roast another 10-15 mins until slightly crisped on the outside, juicy, and tender in the middle. 

Peri-Peri Mayonaise (Perinaise)

1 cup mayonnaise

2 cloves garlic ~ grated

1 tbsp Dijon Mustard

1 tbsp lemon juice

1/4 cup peri-peri sauce

Method:  In a large bowl, whisk all the ingredients together and set aside for later use.

Peri-Peri Fries

3/4 cup AP Flour

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp fine salt

1 cup iced water

Method: Whisk all the ingredients to a smooth paste in a large bowl.  Then add the fries into the mixture and coat even.  Deep fried till golden and crispy.  Sprinkle peri-peri seasoning mixture (recipe).

Peri-Peri Garlic Bread

112g salted butter ~ soft

1/3 cup peri-peri sauce

2 cloves garlic ~ chopped finely

1/4 cup parsley ~ chopped

Method:  Beat the butter with an electric hand mixer, then add peri-peri sauce.  Continue to beat till smooth batter.  Then add in the finely chopped garlic and parsley.  Mix them together to combine. Split half of the baguette lengthwise, and cut it into 4-5 inch segments.  Spread the butter mixture evenly on each baguette.  Pop in preheated oven to 375 deg F for 15 mins or until toasted.

Homemade Peri-Peri Sauce (Nando's Copycat)

Ingredients:

1 large yellow/red onion

2 large red bell pepper

8 cloves garlic

6 Thai bird red chilies (more for spiciness)

1 lemon juice & zest ~ divide

1/3 cup white vinegar

4 tsp smoked paprika

3/4 tsp dried oregano

3/4 tsp ground white pepper

1 tbsp light brown sugar

1 tbsp salt

1-1/2 tbsp whisky (optional)

1/2 cup vegetable oil

Directions/Instructions:

1. Combine all the marinade ingredients in a food processor and process till a smooth paste.
2. Pour the marinade into a saucepan, then add brown, bay leaves, and whiskey (optional).  Increase the heat to med-high and bring it to a boil.  Reduce to low, remove the bay leaf, and let it simmer for about 20 mins.
3. Transfer the sauce to the blender, adding 1 tbsp lemon juice or water to loosen.  Add salt to taste and honey for sweetness.
4. While constantly blending, stream the vegetable oil. If you want the sauce color darker and matches Nando's, add a little extra paprika or Thai chili for spiciness.
5. Finish it off with an additional 3 cloves of garlic.  Blend until it's fine as possible.  Strain through a fine mesh strainer into a mixing bowl over a nice bath of cool iced water.  Completely season with a taste of salt.  Store in the fridge in an air-tight bottle.

Sarawak Kolo Mee

Ingredients:

Egg Noodles/Kolo Mee

250g minced meat

Char Siew sliced ~ recipe here

Bean sprout

Baby Bak Choy/Xiao Bai Cai

Marinade

3/4 tsp light soy sauce

3/4 tsp sesame oil

1 tsp cooking wine

1/4 tsp white pepper

1 tsp chicken powder

1 tsp cornstarch

1 tsp dark soy sauce

1 tbsp sugar

Garnished

3 tsp chopped scallions

3 tsp fried garlic

3 tsp fried shallots

sliced chili

Per serving

1/2 tsp fish sauce

1/2 tsp light soy sauce

1/2 tsp oyster sauce

1/2 tsp zhe jiang vinegar/black vinegar

1/4 chicken powder

1/4 ground white pepper

Directions/Instructions:

1. Marinate the minced meat with light soy sauce, a dash of pepper, cooking wine, sesame oil, and cornstarch in a small mixing bowl.  Mix well and set aside.
2. Heat some oil in a small pan, and stir fry the marinated minced meat until cooked.  Add dark soy sauce and sugar, and cook until well done.  Set aside for later use.
3. In each serving bowl, add the serving ingredients, and mix well.  Set aside.
4. Prepare a pot of hot boiling water, quick blanch the baby bak choy/xiao bai cai, and set aside for later use.
5. Use the same pot of boiled water, blanch egg noodles until semi-soft, transfer to dip in room temperature water, and blanch the noodles back into the boiling water with some bean sprouts.  Quick boil, drain, and transfer into the serving mixture bowl.
6. Assemble noodles with baby bak choy/xiao bai cai, sliced char siew, and minced meat.  Garnish with fried shallots, garlic, chopped scallions, and sliced chilies.

Sambal Kicap Johor

Ingredients:

24 green eye birds

11 red eye birds

8 cloves garlic

1 medium red onion

1 shallot

4 tbsp sugar

1 tbsp salt

1-1/2 cup sweet soy sauce

Directions/Instructions:

1. Heat a little cooking oil and saute the chilies, garlic, and onions for 2 mins.  Remove and drain.
2. Pour the sauteed ingredients into a blender, and add the sugar, salt, and sweet soy sauce.  Blend to a smooth sauce.
3. Store in the fridge in an airtight container.

Crispy Spicy Chicken Burger

Ingredients:

3-4 pcs boneless chicken thigh ~ halves

8 Burger bun

Lettuce ~ shredded

All Purpose Flour

Pinch of black pepper powder

Ice cold water

Peri-peri ~ recipe here

Marinade

1/2 tsp chili powder

1 tsp lemon juice

1 tbsp ginger garlic paste

1/4 tsp black pepper powder

Salt to taste

Sauce

1/2 cup mayonnaise

4 tbsp ketchup

1 tbsp mustard sauce

1 tsp honey

2 tbsp chili sauce

Pinch of black pepper powder

Directions/Instructions:

1. Cut the chicken thighs into halves and poke multiple incisions on all the thighs using a knife and then transfer them into a large bowl.
2. Add all the marinade ingredients and apply over the chicken and let the chicken marinate for 30 mins or overnight.
3. Place a piece of chicken into the flour mixture and massage it into the flour to coat it completely, then lift and shake off the excess flour from the chicken.  
4. Dip the coated chicken into ice-cold water for 5-10 seconds, then drop it back into the flour mixture and massage it to coat it to get the perfect crumb and all the crispy crevices.  Place the crumbed patty on a plate and crumb the remaining chicken.
5. To fry the chicken, heat it until it reaches 170 deg C, then carefully drop it into the hot oil and fry until light golden brown and crispy from all sides.
6. Once fried, remove the chicken from the oil and place it into a sieve so that all the excess oil drips off.  Then sprinkle peri-peri over the chicken on both sides while it is hot.
7. Cut the bun in halves to assemble the chicken burger and spread it with butter.  Place the sliced buns cut side down on the hot pan, press them gently & toast until they get light golden brown and crispy.
8. Place the mayo sauce on the bottom toasted bun, crispy chicken, shredded lettuce, and top with the other half bun.  Enjoy

Peri-Peri Spice Mix/Seasoning

Ingredients:

2 tbsp Kashmiri red chili powder

1 tsp red chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp dry mango powder/Citri Acid

1/2 tsp black pepper powder

1 tsp oregano

1 tsp sugar

1 tsp salt

Directions/Instructions:

1. Add all the above ingredients in a mixer grinder and grind them well to make a fine powder.  Store in an air-tight container.

Fried Chicken Satay

Ingredients:

3 pcs boneless chicken thigh ~ cut cubes

3-4 tbsp sugar

2 tsp salt

2 tbsp honey

1 cup cooking oil ~ divide

Paste

5 shallots

5 cloves garlic

1" ginger

1" galangal

2 lemongrass

2 tbsp turmeric powder

1 tbsp fennel ~ roasted & grind

1 tbsp cumin ~ roasted & grind

2 tbsp coriander ~ roasted & grind

Directions/Instructions:

1. In a large bowl, marinate the chicken with all the ingredients abovementioned.  Use 1/2 cup of cooking oil to mix with the marinade chicken.  Cover and put in the fridge overnight.
2. Remove from the fridge and let it sit at room temperature for 30 mins before frying.
3. Heat 1/2 cup of cooking oil in a wok over medium heat.  Add the marinade chicken and fry the satay chicken till golden brown.
4. Serve the fried chicken satay with peanut sauce with other condiments, e.g., rice cake, onion, and cucumber.

Satay Peanut Sauce

Ingredients:

3 stalk lemongrass

15 shallots

8 clove garlic

2 tbsp chili paste

1" galangal

1 cup tamarind juice ~ 1 tbsp tamarind paste w/1 cup hot water

6 tbsp palm sugar

1 tbsp salt

350-400g roasted peanuts ~ grounded

900ml water

Cooking oil ~ used in blending the spices

Directions/Instructions:

1. Heat oil in the wok and fry the peanut until golden brown.  Drain on the kitchen paper towel.
2. Use a food processor to ground the peanuts not too fine.  Set aside.
3. Add the tamarind paste plus 1 cup of warm water and set aside.
4. Add spices and oil to the blender into a smooth paste.  Heat in a large pot with some oil and saute paste till fragrant or oil resurface.
5. Then add water.  Continue to stir till the mixture combine and bring to a boil.  Then add the grounded peanuts, palm sugar, and salt.  Continue to stir to mix and bring to a boil.
6. Next, tamarind juice and stir to combine well.  The sauce should be sweet and spicy.  Let it boil and reduce the heat to simmer for 45 minutes until the gravy thickens.  Keep stirring in between so that it does not burn on the bottom.  (Note: The longer simmer, the gravy thickens and tastes better)

Crispy Chili Beef

Ingredients:

400g beef ~ thin strips (e.g., rump, chuck, or flank)

1/2 cup cornflour

1 onion ~ sliced

1 capsicum ~ deseeded, cut into small chunks

1 tsp sesame seeds

Spring onion ~ chop

Vegetable oil for deep frying

Marinade

1 tbsp light soy sauce

3 garlic ~ finely grated

Sauce

3 tbsp light soy sauce

1 tbsp dark sweet soy sauce

1/3 cup ketchup

2 tbsp Chinese Chinkiang Black Vinegar

1/4 tsp chili flakes

Directions/Instructions:

1. Combine the beef with the marinade ingredients (I add 1 tbsp baking soda to tenderize the meat) and coat the marinade beef with cornflour when ready to fry.
2. Fill a saucepan or wok to about 1/3 capacity with vegetable oil.  Heat over high heat.  Once the oil reaches 325 deg F or 165 deg C, toss the coated beef and fry them in the hot oil for about 5 mins or until the meat is crispy and golden.  Drain on a paper towel.
3. Place a clean wok or large frying pan over high heat.  Add 2 tbsp of oil and the sliced onion; stir-fry for a min.  Then add the capsicum and stir-fry for another min.
4. Now turn the heat off before adding the sauce mixture to the pan.  Stir the sauce while the residual heat warms it up a little.  Then add the fried beef and toss.  Sprinkle over the sesame seeds.  Transfer to a serving plate and scatter over the spring onion and serve with steamed white rice.

Kek Lapis Pandan/Evergreen

Ingredients:

500g margarine

1 tbsp ovalette

400g condensed milk

1 tbsp essence of vanilla

10 eggs (Grade AA) / 12 eggs (Grade A)

100g Horlick

100g Coffeemate creamer

170g Serikaya

100g coconut creamer powder (Kara)

400g Pau flour / Hong Kong flour

200g coconut cream (Kara)

150ml Pandan Paste

Directions/Instructions:

1. Beat the butter, ovalette, and 200g sweetened condensed milk.  Use high speed (10) for about 7-8 mins.  Beat until the mixture turns white.
2. Add vanilla essence, and blend well.  Then add eggs slowly, one at a time.  Beat well.
3. Reduce the speed on low and add Horlick and continue briefly beat.  Add coffee-mate creamer, serikaya, and coconut milk powder.  Beat to combine.
4. Then add pau flour/Hong Kong flour, coconut cream, and pandan paste alternately.  Beat briefly and make sure the mixture does not lump.  Add the green color and blend well.
5. Prepare an 8x8x3 inch square pan, grease only the bottom with butter, then layered with parchment paper.
6. 1st layer, weigh 170g, and pour the batter into the pan.  Flatten the batter with a spoon until it is evenly distributed.
7. Preheat the oven to 170 deg C using a top-bottom temperature and bake for about 8 min.  After it's hot, change the to the top position only.
8. Bake the 1st layer in the oven for 8 mins, and remove from the range.  Press the top layer with the cake pressor, 
9. The second layer and subsequent layers use the same weight.  For the last layer, change the temperature to 170 deg C using a top-bottom and bake for 15-20 mins overall.
10. Remove from the oven and let the cake rest in the tin until it cools down completely.  Before removing the cake from the pan, give a little shake until the edges of the cake do not stick to the pan.