Dry Chili Fish Fillet

Ingredients:

300g White fish fillet

2 cloves garlic, minced

2 stalks of curry leaves

3 dried red chili, cut

1/2 yellow onion, cut into chunks

Oil for deep frying

Marinade

1/2 tsp salt

1/2 tsp chili powder

1/2 tsp ginger powder

1/4 tsp black pepper powder

1 tbsp AP flour

2 tbsp cornflour

1 egg white

Sauce

2 tbsp chili sauce

1 tbsp tomato sauce

2 tbsp sweet soy sauce

Ingredients:

1. Pat the fish fillet dry and cut it into cubes. Marinate the fish in the marinade ingredients, mixing well. Set aside for 15 minutes.
2. Heat oil in a pan or wok for deep frying. Fry the marinated fish cubes in the hot oil until golden brown, about 3 minutes. Transfer to a paper towel to drain.
3. In a saucepan, heat 1 tablespoon of oil over medium-high heat. Add chopped garlic and dried chili. Cook the sauce for one minute.
4. Next, add the onion chunks, curry leaves, sauce ingredients, and salt. Stir-fry for 2-3 minutes. Add the fried fish cubes, mix, and continue sautéing on high heat for another minute.
5. Plate the dish and sprinkle with some chopped spring onions. Serve immediately with hot, steaming white rice. 

Cucumber Kimchi

Ingredients:

6 mini cucumbers

1/2 tbsp salt

1 yellow onion, sliced thinly

1 large carrot, sliced thinly

Sauce

1 tbsp gochugaru (red chili pepper)

1 tbsp sugar

1 tbsp soy sauce

1/2 tbsp minced garlic

1 tsp sesame oil

sesame seeds

Instructions:

1. Slice the cucumbers into rounds. Toss the cucumbers in a large bowl and sprinkle salt evenly over them. Let them sit for 30 minutes, then rinse and drain.
2. Add the sliced onions, carrots, and all the sauce ingredients to the cucumbers. Toss everything until the cucumbers are well coated with the seasoning. 

Braised Dark Soy Chicken with Fried Shredded Ginger

Ingredients:

10 chicken drumettes

4 tbsp sesame oil

3" ginger, cut matchsticks

1" ginger, sliced

2 cloves garlic, minced

200ml water

2 tbsp dark soy sauce

Marinate

2 tbsp light soy sauce

2 tbsp sesame oil

1 tbsp Shao Xing Wine

1 tsp sugar

1 tsp ground white pepper

Instructions:

1. Combine the chicken drumlets with the marinade ingredients in a large bowl. Mix thoroughly and let them marinate for an hour or longer.
2. Heat sesame oil in a saucepan over medium-high heat. Fry the shredded ginger until it turns golden brown, then remove it from the pan.
3. Add the sliced ginger and minced garlic to the same saucepan with the sesame oil. Stir-fry until fragrant.
4. Introduce the marinated drumlets and pan-fry until they become fragrant. Pour in the leftover marinade from the chicken.
5. Incorporate the dark soy sauce and stir-fry for 2 minutes. Then, add water and let it simmer over medium-low heat for 15 minutes. Increase the heat to thicken the sauce.
6. Finally, sprinkle the fried shredded ginger on top. Serve immediately with steamed white rice. Enjoy!

Coconut Lime Fish with Coconut Cream Sauce

Ingredients:

4 white fish fillets

1/2 tsp garlic powder

1/2 tsp paprika

Salt & pepper to taste

1 tbsp olive oil

1 lime, zest and juice

Sauce

1 can (13oz) full-fat coconut milk

1 tbsp lime juice

1 tsp lime zest

1 tbsp chopped cilantro

Salt & pepper to taste

Instructions:

1. Season the fish fillet with garlic powder, paprika, salt, and pepper. Drizzle with lime juice and zest, then let it marinate for about 10 minutes.
2. Heat 1 tablespoon of cooking oil over medium-high heat in a large skillet. Add the marinated fish fillets and cook for 3 to 4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside.
3. In a small saucepan, combine coconut milk, lime juice, lime zest, salt, and pepper. Heat over medium-high heat. Let the sauce simmer for 5 to 7 minutes, until it thickens slightly.
4. Serve the fish hot, drizzled with the coconut cream sauce. Garnish with additional cilantro if desired.

Lodeh

Ingredients:

2 pcs firm tofu, cut into squares

2 packets of fermented soybean cake, aka Tempeh

5-10 French beans, cut 1"

300g cabbage, roughly cut

2 carrots, cut into matchsticks

1 cube chicken Knorr

1 pcs Assam keping

200ml coconut milk

2 cups water

salt & sugar to taste

Paste

2 tbsp dried shrimps, softened

6 red chili, deseeded

1 medium red onion

3 cloves garlic

1" ginger

2 stalks lemongrass

4 candlenuts, softened

1 tbsp turmeric powder

Instructions:

1. Heat oil in a wok and fry the firm tofu and tempeh until golden brown. Drain them on a paper towel and set aside.
2. Heat 2 tablespoons of oil in a large pot. Sauté the blended paste until fragrant. Add water, assam keping, and a cube of chicken Knorr. Bring to a boil.
3. Add French beans, cabbage, carrots, fried tofu, and tempeh. Cover and simmer until the vegetables are tender. Stir in coconut milk, salt, and sugar to taste. Continue stirring until the mixture comes to a boil. Serve immediately with plain rice or rice cakes.

Kuih Lopes

Ingredients:

2 cups glutinous rice

1 cup pandan water (6 pandan leaves+1 cup water)

1/3 cup thick coconut cream

1/2 tbsp pandan extract

50g grated coconut

1/2 tsp salt

Syrup

200g coconut sugar

2 tbsp brown sugar

100ml water

1 knot of pandan leaves

Instructions:

1. Wash the glutinous rice and place it in a pan. Mix the thick coconut cream and pandan water until well combined. Pour this mixture over the rice and stir thoroughly. Steam on high heat for 25 minutes.
2. Combine the syrup ingredients in a medium pot. Bring to a boil, then simmer until the syrup thickens. Set aside to cool.
3. For the coconut, mix the grated coconut and salt thoroughly. Place in a bowl and steam for 5-10 minutes.
4. To shape the kuih lopes, add the glutinous rice using the onigiri mold. Fill the mold to the top, press the lid, and then press the rice tightly down.
5. Roll the glutinous rice in the coconut mixture. To serve, drizzle the syrup over the glutinous rice. Enjoy!

Pita Bread (V.3)

Ingredients:

350g AP flour

200ml lukewarm water

1 tsp Instant yeast

1 tsp sugar

2 tbsp vegetable oil

Instructions:

1. Add lukewarm water, yeast, and sugar, whisking until well combined. Let it sit for 5 to 7 minutes, or until a raft has formed on top.
2. Pour the yeast mixture into all-purpose flour, cooking oil, and salt.  Combine until evenly mixed.
3. Cover it with a lid or towel, and let it rest for about 25-30 minutes or until it doubles.
4. Remove the dough and place it on a lightly floured surface. Weigh each dough ball about 50g and roll it into a ball.
5. Roll each dough ball on a lightly flour-dusted surface until it measures about 1/8 to 1/4 inch thick and 6 to 8 inches in diameter.
6. Place the rolled-out dough on a parchment-lined cookie sheet or on the countertop. Cover with a damp towel and rest for 20 to 25 minutes.
7. Heat a cast-iron skillet over medium-high heat. Work with one pita at a time: lay a rolled-out pita on the skillet and cook for 30 seconds until bubbles form. Use a spatula to flip the pita and cook on the other side for 1 to 2 minutes until large toasted spots appear on the underside.

Lempar Chicken

Ingredients:

300g white glutinous rice ~ soak overnight or 4 hours

225ml coconut milk

4 kaffir lime leaves

4 bay leaves

2 pandan leaves ~ knotted

1/2 tsp salt

Chicken Floss

250g boneless skinless chicken breast

2 tbsp oil

50g shallots

3 clove garlic

3 candlenuts

1/2 tsp coriander powder

1/2 tsp cumin powder

2 kaffir lime leaves

2 bay leaves

1 tsp tamarind + 3 tbsp water ~ removed seeds and pulp

125ml coconut milk

1/2 tsp salt

Directions/Instructions:

1. Prepare a steamer over medium-high heat. Place the glutinous rice in a steaming-proof bowl and steam for 15 minutes.
2. Meanwhile, combine coconut milk, kaffir lime leaves, bay leaves, pandan leaves, and salt in a pot and bring to a boil. Add the steamed glutinous rice to the pot and cook until the rice has absorbed all the liquid.
3. Remove the rice and return it to the steaming bowl. Steam for another 30 minutes until the rice is fully cooked. Stir and discard all the leaves. Keep warm.
4. To prepare the chicken floss, boil the chicken breast until cooked. Drain, then tear it into tiny pieces, as chicken floss should be, and set aside.
5. Grind the shallots, garlic, candlenuts, coriander, and cumin in a blender until they form a fine paste.
6. Heat oil in a frying pan and sauté the spice paste until fragrant, about 3 minutes. Then add the kaffir lime leaves, bay leaves, tamarind juice, and coconut milk. Bring to a boil.
7. Add the chicken to the pan, season with salt and sugar, and stir until the chicken has fully absorbed all the liquid. The chicken floss should be dry. Remove from heat, discard the leaves, and set aside.

Assemble (Option 1)

1. Place a piece of microwave-safe kitchen foil on a bamboo mat. Scoop 40 grams of sticky rice to form a rectangular shape on the foil. (Tip: Wet your fingers to make it easier.) Place chicken floss in a straight line down the center of the rectangle, leaving enough uncovered rice at the top and bottom. Roll the sticky rice like a sushi roll. Hold the bamboo mat at the bottom, roll the rice over the chicken, and secure the end with a twist.

Assemble (Option 2)

1. Grease an 8"x8"x2" baking pan to easily remove the sticky rice. Mix half of the glutinous rice evenly and press down. Next, add all the chicken floss, spread it evenly, and press again. Mix the remaining half of the rice evenly over the chicken floss and press once more. Cover the baking pan with a cutting board that is more extensive than the pan, flip it over, and use an oiled knife to cut into individual portions. You can make squares (3x3 or 4x4) or rectangles (2x4 or 3x5). Serve immediately.

Assemble (Option 3)

1. Line a square baking pan with plastic, leaving enough overhang to easily remove the sticky rice. Mix half of the glutinous rice evenly and press down. Then, add all the chicken floss, spread it evenly, and press down again. Mix the remaining half of the rice evenly over the chicken floss and press down again. Grab the plastic overhang and lift the pan out of the pan. Use an oiled knife to cut the rice into individual portions.

Ground Chicken Burgers

Ingredients:

500g ground chicken

1/2 cup breadcrumbs

2 tbsp mayonnaise

2 tbsp minced onions

1 tbsp chopped parsley

1 clove garlic, minced

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

Hamburger buns

Lettuce

Tomato

Red onion

Instructions:

1. Mix ground chicken with all the ingredients in a medium bowl. Combine well, but avoid overmixing.
2. Form the mixture into four patties, about 3/4" thick. Press your thumb into the center of each patty to prevent them from puffing up.
3. Preheat a large non-stick skillet or grill pan over medium heat. Add oil to coat the bottom of the pan and prevent sticking.
4. Once the pan is hot, add the chicken patties. Cook for 5-6 minutes on the first side until the bottom is golden brown. Then, flip and cook for another 5-6 minutes on the other side.
5. Use a meat thermometer to ensure the burgers' internal temperature reaches 165 F.  If they need more time, lower the heat and continue cooking until done.
6. Serve with toppings.

Beef Slices in Black Sauce (Daging Masak Hitam)

Ingredients:

500g Beef Tenderloin/Sirloin, cut stripped

2 lemongrass, bruised

1-knot pandan leaf

1 cinnamon stick

5 cardamom seeds

2 star-anise

5 cloves

2 tbsp ground chili

1 tomato, diced

Enough sweet soy sauce

Marinade

1 tbsp oyster sauce

1 tbsp sweet soy sauce

1 tbsp dark soy sauce

1 tsp cumin powder

1 tsp coriander powder

1 tsp fennel powder

Mashing/Pounding

3 clove garlic

4 shallots

1" ginger

Instructions:

1. Combine the beef slices with the marinated ingredients and mash them together. Mix well, then let the mixture marinate for 1-2 hours or overnight.
2. Heat a large, heavy-bottomed pot over medium heat. Add the lemongrass, pandan leaves, and spices. Sauté for 1-2 minutes until the spices release their aroma.
3. Add the ground chili and sauté for 5 minutes. Then, add the diced tomatoes and stir-fry until the tomatoes soften.
4. Add the marinated beef slices to the pot, stirring well to combine. Add more sweet soy sauce and cook for 20 minutes or until the sauce has thickened. Stir occasionally to prevent sticking and ensure even cooking. Enjoy!

BBQ Sambal Stingray

Ingredients:

500g Stingray

1 large red onion, sliced

Sambal chili/Sambal Oelek

1/4 cup water

Salt/Sugar, to taste

Banana leaves

Cilantro, chopped

Lime

Instructions:

1. Wash the banana leaves thoroughly to remove dirt and wipe them dry. Gently heat the leaves over a low flame; they should soften immediately. Once the leaves are soft and pliable, remove them from the heat and set them aside for later use.
2. Rinse the stingray and pat dry with a paper towel.  With a knife, slice the skin of the fish to create 2-3 shallow slits on the surface.  Do the same on the other side.  This step will allow the sambal to enter the fish for complete flavor infusion.  Season with salt.
3. Heat 2 tablespoons of oil in a saucepan over medium heat.  Saute the sliced onion for 1-2 minutes.
4. Then add the sambal chili and mix them together.  Add water and season with salt and sugar.  (Note: Do not add too much water)
5. Lightly oil the surface of the prepared banana leaf and spread a layer of sambal over it.  Place the stingray over the layer of sambal and spread another layer of sambal paste over the top.  Make sure the sambal gets in between the slits.
6. Fold the banana leaves to wrap the fish.  Fold over the aluminum foil to secure the banana leaf package.  Set aside for 6 hours or overnight.
7. Place the wrapped fish on a baking tray and roast in the oven to 200 degrees C for 15-18 minutes or until the fish flakes easily with a fork.
8. Garnish with fresh onion slices, cilantro, and a squeeze of lime juice.  Serve hot with steamed rice.

Penang Hokkien Prawn Noodle

Ingredients:

300g boneless chicken thighs

400g chicken bones

3 litres water

20-30 prawns heads and shells

500g Hokkien Noodles, blanched

200g rice vermicelli, blanched/softened

2 tbsp vegetable oil

1-2 tbsp sambal chili

1 tbsp sugar

1/4 cup crispy shallots

1/4 tsp ground white pepper

2 tbsp fish sauce

Toppings

20-30 prawns, cleaned and shelled

6 hard-boiled eggs

Beansprout

Kangkon (or watercress)

Crispy shallots

Sambal

Instructions:

1. Heat the oil in a large pot. Add the prawn shells and heads. Sauté the prawns for 10 minutes until fragrant, crispy, and red.
2. Add the water and chicken bones. Bring to a boil, skimming off any impurities. Reduce the heat to medium-low and simmer for 45 minutes.
3. Add the sambal and continue boiling for another 3 to 5 minutes. Strain the broth through a fine sieve before returning it to a clean pot. Add the fish sauce and ground white pepper, and season with salt and sugar. Adjust to taste.
4. To assemble, add the prepared prawns to the stock and poach until just cooked through. Remove and slice each prawn in half.
5. Cut the reserved chicken thighs into thin strips and the hard-boiled eggs into halves.
6. Divide the blanched noodles into individual bowls. Top with beansprouts and kangkong.
7. Pour a couple of ladles of hot broth over the noodles. Add the chicken and eggs. Sprinkle with crispy shallots. Serve immediately with extra sambal on the side.

Nyonya Kuih Seri Muka

Ingredients:

Bottom Layer

250g Glutinous rice

250g coconut milk

1 tbsp sugar

1/2 tsp salt

1 pandan leaves

30 pcs Butterfly pea flowers

Top Layer

30g AP flour

1 tbsp cornstarch

70g sugar

1/2 tsp salt

85ml pandan juice (30 pcs pandan leaves + 220ml water)

160ml coconut milk

1 egg

Instructions:

1. Wash the glutinous rice and place it on a plate. Mix the thick coconut milk, sugar, and salt until well combined. Pour this mixture over the rice and stir thoroughly.
2. Position the blue pea flowers in various spots within the rice, then lay the pandan leaves on top.
3. Steam on high heat for 25 minutes. Remove the pandan leaves and stir the blue rice to distribute the color evenly. Line the bottom of a loose pot with banana leaves or parchment paper, press the steamed rice firmly into it, and keep it warm in the pot.
4. Blend the pandan leaves with water in a food processor to make juice, strain out the fibers, and squeeze the juice.
5. Combine all the ingredients for the top layer, mix well, and strain the mixture into a pot. Cook on low heat until it becomes slightly sticky, then strain it directly over the blue rice again.
6. Start with high heat; once the water boils, reduce to medium heat and steam for 35 minutes, leaving a gap in the lid to prevent steam from dripping onto the cake.
7. After steaming, allow it to cool completely before demolding. Use an oiled plastic knife to cut it into your desired size. Enjoy!

Mien Ga aka Vietnamese Chicken Noodle Soup

Ingredients:

2-3 boneless chicken thigh

1 packet of vermicelli noodles

3-litre water

1 yellow onion

3 carrots

5 ginger slices

3-5 green onion, white parts

2 tbsp chicken powder

1 tbsp salt

1 tbsp sugar

1 tsp turmeric powder

1 tbsp fish sauce

Garnish

Cilantro, chopped

Spring onion, chopped

Garlic oil

Fried shallots

Instructions:

1. Soak the vermicelli noodles until soft, then drain and set aside. 
2. Bring a pot of water to a boil, then add the chicken thighs, onion, carrots, ginger, and the white parts of the green onions. Let it simmer for 30 minutes, skimming off any scum that rises to the surface. 
3. Season the broth to taste with chicken powder, fish sauce, turmeric, sugar, and salt. Once the chicken is cooked, remove it and let it cool before cutting or shredding it into pieces. 
4. Place the vermicelli noodles in a bowl, pour the hot broth over them, and top with the cut or shredded chicken, cilantro, chopped green onions, fried shallots, and garlic oil. Enjoy!

Butter Chicken Baked Rice

Ingredients:

2 pcs boneless chicken thighs, cut into bite-sized

3 cups cooked rice

1-1/2 cup shredded mozzarella

1 large onion, chopped

2 tbsp tomato puree

1 cup heavy cream/coconut cream

1 tbsp sugar

2 tsp salt

Marinade

2 tbsp plain yogurt

1 tbsp garlic powder

1 tbsp ginger powder

1 tbsp garam masala

1 tsp turmeric powder

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

Instructions:

1. Combine the chicken with all the marinade ingredients in a large bowl. Set aside to marinate for at least 5 minutes, or overnight for the best flavor.
2. Heat oil in a large pan over medium-high heat. Add the marinated chicken and cook on each side for 2-3 minutes to achieve a sear. (Note: The chicken does not need to be fully cooked.) Remove the chicken from the pan and set aside.
3. In the same pan, add butter or ghee. Once melted, add chopped or minced onion and cook until softened. Scrape the bottom of the pan to incorporate any browned spices.
4. Pour in the tomato puree, heavy cream or coconut cream, sugar, and salt. Bring to a boil, then return the partially cooked chicken to the gravy.
5. Let it simmer for 10 minutes until the sauce is rich and flavorful, and the chicken is fully cooked. Then, turn off the heat and let the butter chicken cool slightly.
6. Scoop cooked rice into a casserole baking dish. Lightly pack with a spatula to create a flat, even layer. Then, evenly add the butter chicken over the rice layer and generously top with shredded cheese.
7. Preheat the oven to 180 degrees Celsius and bake for 10-15 minutes, or until heated through and the cheese is melted and bubbly. Enjoy!

Spicy Salmon Rice Muffins

Ingredients:

1lb salmon, skin removed, cut into small cube

Nori sheet

1-1/2 cups cooked sushi rice

Marinade

2 tbsp sesame oil

1 tbsp soy sauce

1 tbsp honey

2 scallions, diced

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp dried oregano

Salt to taste

Spicy Mayo

1/4 cup Kewpie mayo

2 tsp Sriracha sauce

1 tsp honey

Other

Avocado/Mango ~ chopped

Roasted sesame seeds

Instructions:

1. Preheat the oven to 200 degrees C. Cut nori sheets into four equal squares.
2. Toss cubed salmon in a bowl with the marinade ingredients until evenly coated. Marinate for up to 4 hours.
3. Add about 1 heaping tablespoon of rice to each nori square and spread it out slightly. Transfer the nori rice to the muffin slot and gently press down to center it. Take 4 or 5 salmon cubes and fill each muffin slot. Transfer to the oven and bake for 15-17 minutes. Broil at the end if needed to achieve a slight char on the salmon.
4. In a small bowl, mix the spicy ingredients. Taste and adjust as necessary.
5. Remove from the oven, let cool slightly, and top with avocado/mango, sesame seeds, and a drizzle of spicy mayo.

Nasi Ayam Kabsah

Ingredients:

4 chicken legs

2 tbsp Kabsa Mix (see below)

2 cup Basmati rice

4 cups water

1 large onion, finely chopped

2 tbsp chopped parsley

Instructions:

1. In a non-stick pot, heat 1 tablespoon of vegetable oil.  Saute the chopped onion until translucent, then add the chicken and cook until golden brown.
2. Stir in the Kabsa mix.  Add four cups of hot water and stir until the mix is dissolved.
3. Remove the chicken and transfer the mixture to the rice cooker.  Add the Basmati rice and gently stir.  Return the chicken and cook as usual.
4. Garnish with chopped parsley.

Kabsa Mix

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp cinnamon powder

1/4 tsp clove powder

1/4 tsp nutmeg powder

1/2 tsp ground black pepper

1 tsp cardamom powder

1 tsp ginger powder

1 tsp fennel powder (Optional)

Dry Chili Pan Mee aka Chili Ban Mian

Ingredients:

500g minced chicken

50g anchovies

5 pcs dried Shiitake mushroom

4 clove garlic, chopped

1 stalk spring onion, chopped

Marinade

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp dark soy sauce

1/2 tsp sugar

1/2 tsp sesame oil

1/2 tsp cornstarch

Salt to taste

Ban Mian

1 cup AP flour

1/4 cup cornstarch

1/4 cup water

1 tbsp cooking oil

1 egg

1/4 tsp salt

Instructions:

1. Soak the dried mushrooms in warm water until they're soft. Slice them thinly and set them aside for later use.
2. Marinate the minced chicken in a large bowl for 30 minutes.
3. Preheat oil over medium heat and fry the anchovies until crispy. Remove and place them on an absorbent paper towel.
4. Use the same oil to fry the chopped garlic until fragrant. Next, add the sliced mushrooms and marinated minced chicken. Stir-fry until the mushrooms turn opaque. Simmer until the meat is thoroughly cooked, and the liquid reduces. Adjust seasoning to taste.
5. Mix all the ingredients in a large bowl to make Ban Mian. Knead until it forms a large dough that no longer sticks to your hands. (Note: You may need more water or flour to achieve a smooth dough.)
6. Let the dough rest for an hour, then cover it with a damp cloth. Divide the dough into four equal pieces. Lightly dust the working surface with flour. Flatten the dough to about 1/8 inch thickness. Use a pizza cutter to slice the dough into 3/4-inch-wide noodle strands. Continue with the remaining dough. Dust the noodle strands lightly with flour to prevent sticking.
7. Prepare a large pot of boiling water with salt. When the water reaches a rolling boil, add the noodle strands and gently stir to avoid sticking. Cook for about 1 minute, then remove and submerge in cold water to stop the cooking process.
8. To assemble, portion the noodles into serving bowls. Add chili oil and cooked minced meat, and top with some sauce. Finish with a poached egg and crispy anchovies.

Butter Chicken Curry

Ingredients:

1 whole chicken (cut 12 pcs)

250g butter

3 stalk curry leaves

1 large Holland onion, sliced

7 cloves garlic, sliced

3-4 bird's eye green chili, sliced

1/2 tbsp curry powder

1 tin evaporated milk/fresh milk

12 sliced cheddar cheese (or any type)

1/2 tsp salt

2 tsp sugar

1/2 tsp seasoning

Coating

3 tbsp crispy chicken Bestari flour

3 tbsp AP flour

Instructions:

1. First, combine both flours in a large bowl and coat the chicken pieces in the mixture.
2. Heat oil over medium-high heat in a large wok and fry the coated chicken until it is crispy and golden brown.
3. While the chicken is frying, melt the butter in another wok. Next, add the sliced onion, garlic, green chili, curry leaves, and curry powder and continue to stir.
4. Add evaporated or fresh milk and the sliced cheddar cheese, stirring until the cheese has completely melted. Add salt, sugar, and seasoning, mixing well. Finally, add the fried chicken to the butter mixture and coat it thoroughly.

Roti Jala aka Net Bread

Ingredients:

3 cups AP flour

2 cup water

1 cup evaporated milk/fresh milk

1 egg

2-1/2 tsp cooking oil

1/2 tsp salt

1/2 tsp vanilla

1/4 tsp turmeric powder

Instructions:

1. Add all the ingredients to a blender and blend until smooth. Strain the mixture to eliminate any lumps. Pour the batter into a squeeze bottle.
2. Heat the flat pan over medium heat, and gently squeeze the batter in a circular motion onto the pan to create a lacy pattern. Cook until set, then slide the crepe onto a plate. Repeat this process until all the batter is used. Once cool enough to handle, fold both sides of the crepe and roll it to create a neat package. Serve with spicy chicken curry. Enjoy!

Banana Chocolate Cake

Ingredients:

6 bananas ~ mashed

375g AP flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

4 large eggs

155ml Condensed milk

84g butter ~ melted

1 tsp essence vanilla

1 cup chocolate chips

Instructions:

1. In a large bowl, combine the mashed bananas with all the ingredients. Mix thoroughly to batter.
2. Pour the batter into a lined 7x7-inch pan. Slice one banana into three pieces and arrange them on top. Sprinkle with additional chocolate chips.
3. Preheat the oven to 350 degrees F and bake for 50 minutes or until golden brown.