Hainanese Chicken Curry Noodle

Ingredients:

1/2 whole chicken

Egg Noodle

2-3 litre of water

200ml coconut milk

2 chicken knorr/bouillon cubes

3-4 stalks of spring onions

2 pcs lemongrass

20g curry leaves

1 packet of fish balls

1 packet fish cake ~ slice

80g Dry Tofu ~ cut halves

Paste

5 pcs garlic

2" galangal

8 pcs fresh red chili (deseeded)

1 medium red onion

5-6 pcs shallots

20g Belachan (Dry shrimp paste)

1/2 cup cooking oil

Seasoning

2-3 tbsp curry powder

1 tbsp chili powder

1 tbsp sugar

1 tbsp salt

1 tbsp fish sauce (optional)

Directions:

1. Add the water, spring onion, and chicken knorr in a large pot and bring it to a boil over medium-high heat. Once boiling, add the chicken and cook for 30 minutes over low heat. Skim the impurities off the top as they rise to the surface. Dish the cooked chicken and set it aside for later.
2. While preparing the chicken broth, heat the pan on medium-high heat and add the paste.  Saute the paste until the oil breaks.
3. Then add the curry powder, chili powder, lemongrass, curry leaves, sugar, salt, and 1/4 cup of water.  Continue to stir-fry until fragrant.
4. Transfer the cooked paste to the chicken broth and cook for 10 minutes.  Then, add the fish balls, dry tofu, coconut milk, and salt to taste.  Let it simmer for 10 minutes, and turn off the heat.
5. To assemble, blanch the yellow noodles and arrange them in a large bowl. Add fish balls, sliced fish cakes, dry tofu, and cut chicken. Ladle the curry soup over the noodles and serve with lime wedges and sambal. Enjoy!

Steamed Five-Spice Chicken Roll

Ingredients:

1 pce Boneless Chicken thigh

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp Shaoxing wine

1/4 tsp white pepper powder

1/2 tsp Five-spice powder

1 tsp cornstarch

Pinch of salt

Directions:

1. Pat the surface of the chicken dry.  Then, make shallow cuts without cutting through.
2. Add soy sauce, oyster sauce, and Shaoxing wine.  Rub the chicken thoroughly.  Then add white pepper, five-spice powder, and cornstarch.  Continue to rub into the chicken.  
3. Take one sheet of foil and baking paper.  Place the marinated chicken on the baking paper roll as tightly as possible with the baking paper.  Then, roll it with the foil to prevent the sauce from spilling out.  Marinade the chicken for at least 2 hours or more.
4. Steam it over medium heat for 20-25 minutes.  Simple and perfect with steamed white rice.  Enjoy!

Chicken Soup with Bee Hoon (Chinese Style)

Ingredients:

1 packet vermicelli noodles/Bee Hoon (soak in water for 30 minutes)

1 whole leg chicken

5 pcs ginger sliced

1 packet meatballs

2 pcs Fu Chok (optional)

1 tbsp of fried garlic and garlic oil

2 cups of beansprout ~ blanched

Spring onion ~ chopped

Cilantro ~ chopped

In the soup

1 pcs star anise

1 pcs cinnamon stick

3 pcs cloves

1 tbsp coriander seeds

1/4 tsp white/black peppercorn

1/4 tsp white pepper

1/2 tsp 5-spice powder

2 cilantro roots

3 whole cloves garlic

Rock sugar

1 tbsp salt

Seasoning

1 tbsp oyer sauce

1 tbsp light soy sauce

1/2 tsp salt

Directions:

1. Add the star anise, cinnamon stick, cloves, coriander seeds, white/black peppercorn, white pepper powder, and five-spice powder to a tea bag and set aside.
2. Place the chicken leg into a pot of room-temperature water with sliced ginger to blanch.  Bring the water up to a boil over medium-high heat.  Skim the impurities off the top as they rise to the surface.  Drain and discard the murky water once the water comes to a boil.
3. Transfer the blanched chicken leg to another pot of water for the soup. Add the tea bag of mixed spices, cilantro roots, garlic cloves, rock sugar, white pepper, 5-spice powder, and salt. Stir and let it boil on medium heat for an hour.
4. After an hour, remove the chicken leg from the soup and place it on a plate.  Tear the chicken meat and set it aside for later.
5. Add the seasoning to the soup pot and remove all the spices.  Then add the meatball and cook for another 5 minutes or till the meatball is cooked.
6. To assemble, put a handful of noodles in a medium bowl and arrange chicken and bean sprouts.
7. Then, ladle the soup over the noodles and sprinkle chopped onion and cilantro.  Drizzle some garlic oil.
8. Serve immediately with chopped bird's eye chili and light soy sauce on the side.

Fried Chicken Wing (Chinese Style)

Ingredients:

1/2 pound chicken wing flats

1 egg

4 tbsp rice flour

1/3 tsp baking powder.

Marinade

3 tsp chopped spring onion

2 tsp minced ginger

2 tsp minced garlic

3 tbsp boiling oil

3 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tsp salt

1/2 tsp white pepper

Directions:

1. Use bamboo skewers or a fork to poke holes over the chicken wing flats.
2. Place the chicken wing flats in a mixing bowl. Add all the marinade ingredients and gently mix for about 5 minutes. Let it rest for 20 minutes.
3. Then, add the eggs, flour, cornstarch, and baking powder.  Mix well and marinate them for another 10 minutes.
4. Add the oil to a pot over high heat until it reaches 150 degrees C. Carefully place the chicken wing flats inside, one at a time. Deep fry for 6 minutes until they are wholly cooked through. Remove and drain.

Ondeh-Ondeh Cookies

Ingredients:

225 butter ~ softened

65g granulated sugar

1 large egg

1 tbsp Pandan Extract

300g AP flour

60g full cream milk powder

Filling

60ml coconut milk

200g gula melaka

100ml water

120g desiccated coconut or more

1 egg yolk ~ egg wash

Directions:

1. Cream butter and sugar until light and fluffy (2-3 minutes). Whisk in egg, followed by pandan extract. Fold in flour and milk powder until the mixture forms a dough ball.
2. Combine gula melaka, coconut milk, and water in a saucepan over medium-low heat. Simmer for 3-5 minutes before adding desiccated coconut. Set aside to cool for 5 minutes.
3. Wrap 12g of dough around 1/2 tsp of coconut and roll into a ball.   Arrange in the baking tray.  Apply egg wash.
4. Bake cookies in a preheated oven at 180 degrees C for 15-18 minutes until golden brown. Allow them to cool for 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container.  

One Pan Bake Chicken & Potatoes

Ingredients:

4-7 pcs Chicken thigh w/bone or boneless

1.5kg potatoes ~ peeled & cut wedges

300ml chicken stock

Sauce

100g butter ~ melted

3 tsp paprika

2 tsp mixed herbs

1 tsp garlic powder

1/2 tsp chili flakes

Directions:

1. Preheat the oven to 200 deg C.  Dry the chicken and potatoes well with a paper towel and place on the baking tray oven.
2. In a small bowl, whisk the sauces combine together.  Drizzle over the chicken and potatoes in the baking tray.  Use your hands to evenly coat the chicken and potatoes with the sauce.
3. Place the baking tray in the oven, then pour the chicken stock.  This makes the chicken and potatoes super delicious.
4. Bake uncovered for 50 minutes.  After baking, remove the baking tray and spoon the juices over the chicken.  Add as much broccoli as you prefer.  Return to the oven and bake another 5 minutes until the broccoli is soft.
5. Remove from the oven and let it rest for about 10 minutes before serving.  Enjoy.

Penyaram Jawa Fritters

Ingredients:

300ml water

150g brown sugar/palm sugar

25g fine sugar

125g rice flour

100g AP flour

1/4 tsp salt

3-4 cup cooking oil ~ deep fry

Directions/Instructions

1. In a medium-sized bowl, sieve the dry ingredients together.
2. Combine dark brown sugar, refined sugar, and water in a small pot over medium heat. Bring to a boil until the sugar dissolves, then let it warm and cool.
3. Add the sugar water to the dry ingredients little by little until it forms a thick batter. Then, whisk with an electric hand whisk for about 5 minutes.
4. Change to a spatula and add sugar water to form a light batter.  Let it rest for 4 hours or, best, overnight.
5. Pour vegetable oil into a small wok (8"-10" diameter) over low heat. Then, pour 1 scoop of batter into the center of the wok. The batter will spread and float by itself.
6. Let the edge expand fully before flipping.  Flip and prick the center of the cake to release some air and prevent it from exploding.  Fry until golden brown.
7. Once done, place the "penyaram" upright on a kitchen towel before serving.

Mapo Tofu

Ingredients:

200g pork/beef minced

1 tbsp minced garlic

1 tbsp minced ginger

1 tsp ground Sichuan pepper or ground coriander+black pepper

2 tbsp spicy bean sauce

2/3 cup chicken stock

Cornstarch slurry (1/4 cup water + 1 tsp cornstarch)

600g silken tofu ~ cut into cubes

1/4 cup chili oil

1/2 tsp sesame oil

1 tsp caster sugar

2 spring onions ~ sliced.

Directions:

1. Heat the vegetable oil in a deep saucepan or wok over medium heat.  Add the minced garlic and ginger, stirring for 1 minute until fragrant.
2. Turn the heat and add the minced meat, breaking it into smaller pieces with a wooden spoon or spatula.  Cook until golden brown, about 6-8 minutes.
3. Stir in the ground Sichuan pepper (or coriander + black pepper) and spicy bean sauce and cook for 1 minute.
4. Pour in the chicken stock and stir for 2-3 minutes.  Reduce the heat to medium and add the cornstarch slurry while stirring continuously until the sauce thickens.
5. Gently add the silken tofu and chili oil, tossing carefully to coat.  Let it cook for 5 minutes, then stir in the sesame oil, caster sugar (adjust to taste), and half chopped spring onions.  Serve immediately with steamed rice garnished with the remaining spring onions.

Fruity Pebbles Shrimp Po Boys

Ingredients:

30-40 medium/large shrimp

Bread roll

2 cup shredded lettuce

1 tomato ~ thinly sliced

2 cup AP flour

1/4 cup cornmeal

4 eggs

1 cup buttermilk

2 cups fruity pebbles

Seasoning

5 tbsp Hungarian paprika

2 tbsp garlic powder

1 tbsp dried thyme

1 tbsp cayenne pepper

1 tbsp celery salt

1 tbsp salt

1 tbsp ground black pepper

Sauce

2/3 cup mayonnaise

2 tbsp horseradish

1 tbsp Worcestershire

1 tbsp hot sauce

1/4 tsp ground black pepper

Directions:

1. Add all the seasoning ingredients to a mixing bowl and mix well. Store the seasoning in an airtight container.
2. Prepare the sauce and set aside when ready to use.
3. Mix the flour and cornmeal in another bowl with 2 tbsp of the seasoning. Then, add the eggs, buttermilk, and fruity pebbles. Mix well to form smooth batters.
4. Dip shrimp into batters and deep fry till the shrimp turns golden or crisp.
5. Cut the bread roll and spread it with mayonnaise sauce to assemble it. Top with shredded lettuce and sliced tomatoes, and arrange fried shrimp. Drizzle some mayonnaise sauce and sprinkle some fruity pebbles. Enjoy!

Taco Cupcake/Muffin Wonton

Ingredients:

1lb pound ground beef

1/2 yellow onion ~ chopped

4 tbsp Taco Seasoning

1/4 cup water

250g cheddar cheese ~ shredded

1 packet of wonton skin

Sour Cream

1 tomato ~ diced

1/2 yellow onion ~ diced

1 stalk spring onion ~ chopped

Directions:

1. Preheat the oven to 190 degrees C.  Heat the olive oil in a large pan over medium-high heat.
2. Add the beef to the pan.  Use a spatula to break up the meat, stirring constantly.  Add the taco seasoning and salt to taste.  Cook the beef for 4-5 mins or until cooked through.
3. Coat a 12-cup muffin tin with a cooking spray.  Place one wonton wrapper into the bottom of each muffin cup.
4. Spoon approximately 1 tablespoon of meat into each cup and top with 1 tablespoon of shredded cheese. Place a second wonton layer on the cheese, then add the remaining meat and cheese to all the muffin cups.
5. Bake for 10-15 minutes or until the edges are browned and the cheese is melted.  Remove from the oven and let it rest for 10 mins.
6. Top each taco cup with a small dollop of sour cream and a sprinkle of chopped spring onion and tomato, then serve.  Enjoy!

Fried Crispy Enoki Mushrooms

Ingredients:

1 packet Enoki mushroom

1/2 cup AP flour

1/4 cup cornstarch

1/4 tsp baking powder

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 cup cold water

Directions:

1. Rinse and dry the enoki mushroom bundle.  Slice the bundle into 1/4-inch sections.  Set on a paper towel.
2. In a large mixing bowl, whisk together the dry ingredients.  Gradually add cold water and whisk until the batter is smooth and thin.
3. Heat oil in a deep pot over medium heat until it reaches 180 degrees C.
4. Dip the noki mushrooms into the batter, ensuring they are lightly coated.  Carefully place the coated mushrooms into the hot oil and fry for 2-3 minutes or until golden and crispy.
5. Remove the mushrooms and let them drain on a paper towel-lined plate.  While still hot, sprinkle it with salt and furikake.  Serve with your favorite dipping sauce.  Enjoy!

Crab Seafood Salad

Ingredients:

1 packet imitation crab meat

4 oz cooked shrimp ~ roughly chopped

1 cup mayonnaise

1 tsp mustard

2 stalks celery ~ chopped

1 red bell pepper ~ chopped

1/2 red onion ~ chopped

1/2 tsp Old Bay spice (optional)

1/8 tsp cayenne pepper

Salt and pepper to taste

Directions:

1. Chop the imitation crab and cooked shrimp into bite-size pieces. Add the diced celery and bell pepper to a bowl and set aside. 
2. Combine mayonnaise, mustard, Old Bay spice, cayenne, and red pepper in a separate bowl. Add salt and pepper, and mix the ingredients until combined. Next, add all the chopped mixture of crab meat and coat it well. Refrigerate for 2 hours before serving. 
3. When ready to serve, slice the croissant or bun and spread some butter. Top with any green vegetables and scoop the crab seafood.

Double Chocolate Chunk Cookies

Ingredients:

3/4 (90g) cup AP flour

1/2 (42g) cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 (113g) cup unsalted butter ~ softened

1 (198g) cup packed dark brown sugar

1 large egg

1-1/2 tsp honey

1-1/2 tsp vanilla extract

1 (170g) cup semi-sweet chocolate chunks

Flaky salt

Directions/Instructions:

1. Heat oven to 180 degrees C.  Set aside two baking sheets (no need to line with parchment)
2. In a large bowl, sift together all the dry ingredients.  Set aside.
3. In a stand mixer bowl fitted with a paddle attachment, cream the butter and sugar until combined.  Scrape down the bowl and add the egg, honey, and vanilla.  Mix until just combined.
4. Scrape down the bowl again and add the flour and cocoa mixture simultaneously.  Mix on low until just combined and no flour streaks are visible.  Turn off the mixer and fold in the chocolate chunks.
5. Refrigerate the batter for 30 minutes. Scoop batter using a 1-1/2" ice cream scoop. Drop batter on baking sheet 2-inch apart.
6. Bake for 12 mins or until cooked are flat and surfaces begin to crack.  Remove from oven.  Sprinkle with flaky salt.  Let cookies rest on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.