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!