Grilled Shrimp Paste Chicken

Ingredients:

2-3 Boneless Chicken Thighs, cut into halves

4 tbsp cornstarch

5 kaffir leaves, sliced thinly

1 tsp salt

1/4 tsp black pepper

Blend

4 red chilies

4 bird's eye chilies (red)

1 large red onion

8 cloves of garlic

20g shrimp paste aka Belachan

1 egg

Instructions:

1. In a large bowl, combine the chicken with the blended ingredients, cornstarch, sliced kaffir leaves, salt, and pepper. Mix everything thoroughly and marinate for 2 to 3 hours, or preferably overnight.
2. Arrange the chicken on a baking tray lined with parchment paper. Brush the remaining sauce over the chicken, then preheat the oven to 200°C. 
3. Bake for about 35 to 40 minutes or until the internal temperature reaches 74°C.

Kam Heong Chicken

Ingredients:

2-3 Boneless chicken thighs, cut bite-sized

Cooking oil, frying

Marinade

2 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp curry powder

4 tbsp tapioca starch/cornstarch

1/2 tsp white pepper powder

1 tsp seasoning

1 egg

Sauce

2 tbsp dried shrimp, soaked and chopped

4 cloves garlic, minced

6 shallots, sliced

2 bird's eye chili, red and green

2 stalks of curry leaves

1 tsp curry powder

2 tbsp oyster sauce

1 tbsp dark soy sauce

1 tsp light soy sauce

1 tsp sugar

1/4 cup water (to adjust consistency

Instructions:

1. Combine all the marinade ingredients and chicken in a large bowl. Ensure the chicken is well coated with the marinade, then set aside for at least an hour or more.
2. Heat oil in a wok and deep-fry the marinated chicken until it turns golden brown. Drain on paper towels.
3. In a saucepan, heat 2 tablespoons of cooking oil over medium heat. Sauté the minced garlic, shallots, and chopped shrimp until they become fragrant.
4. Next, add the bird's eye chilies and curry leaves. Stir for a minute. Following that, add the remaining ingredients and mix well to combine. Stir-fry for another 2 minutes.
5. Return the fried chicken to the sauce and mix until it is evenly coated. Serve immediately with white steamed rice.

Steamed Stuffed Mini Tofu Puff

Ingredients:

250g minced meat (chicken/prawn/fish/pork)

1 stalk of spring onion, chopped

25g carrot, chopped finely

2 pcs dried Shiitake mushrooms, soak & chop finely

3 shallots, chopped

2 cloves garlic, chopped

1/2 cup water, boiled

1 tbsp oyster sauce

1/2 tsp sugar

1/2 tsp dark soy sauce

Cornstarch solution (1 tbsp + 1 tbsp water)

Marinade

1 tbsp oyster sauce

2 tbsp light soy sauce

1/2 tsp sugar

1 tsp sesame oil

1/8 tsp ground white pepper

2 tbsp cornflour

Instructions:

1. Place the minced meat, chopped carrot, and mushrooms in a large mixing bowl. Add all the marinade ingredients and combine thoroughly. Set aside for 20 minutes. 
2. Make a slit on the surface of the tofu puff using a pair of scissors or a small knife. Stuff the marinated meat filling into the cavities of the tofu puffs. 
3. Arrange the stuffed tofu puffs in the steamer and steam for 10 to 12 minutes over medium heat. 
4. In a saucepan, heat 2 tablespoons of cooking oil over medium heat. Sauté the chopped shallots and garlic until fragrant. 
5. Mix together the water, oyster sauce, sugar, and dark soy sauce until well combined. Increase the heat to high and bring the mixture to a boil. Then, add the cornstarch solution to thicken the sauce to your desired consistency. 
6. Turn off the heat and pour the sauce over the tofu puffs. Serve immediately with steamed white rice.

Beef Hor Fun

Ingredients:

500g Hor Fun (Flat Rice Noodle)

1-2 tbsp dark soy sauce

3 cloves garlic, minced

2 stalks Choy Sum

1.5 litres of Chicken stock

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp fish sauce

1 tsp dark soy sauce (optional)

1-2 eggs

Constarch solution (1 tbsp + 1 tbsp water)

Salt to taste

Marinade

200g sliced beef

1 tsp light soy sauce

1 tsp Chinese wine

1 tbsp cooking oil

1 tsp cornstarch

Instructions:

1. Combine all the marinade ingredients in a bowl. Mix until the beef absorbs all the moisture, then set aside. 
2. Blanch the Hor Fun noodles in boiling water for 45 seconds, rinse in cool water to prevent overcooking, and drain. 
3. Heat the wok over medium-low heat, stir-fry the noodles with dark soy sauce, mix to combine, and set aside. 
4. In the same wok, heat 2 tablespoons of cooking oil over medium heat. Add the marinated beef and stir-fry until it is half-cooked, then add the chopped garlic and fry for another minute. 
5. Incorporate the vegetables, followed by chicken stock, and let it simmer for 15 minutes. Then add the light soy sauce, oyster sauce, and fish sauce. Mix thoroughly. 
6. Next, combine the lightly beaten eggs and thicken the sauce with the cornstarch solution. Stir to combine. 
7. To assemble, place the cooked noodles on a plate, ladle the beef sauce over them, and serve with pickled green cut chilies.

Fried Pork Ribs

Ingredients:

500g pork ribs, cut bite-size

2-3 shallots, sliced

3 cloves garlic, minced

1-2 red chilies, chopped

Cooking oil, deep fry

Marinade

1 tbsp Cooking wine

1 tbsp garlic oil

1 tbsp light soy sauce

1 tsp salt

1 tsp chicken powder

1 egg white

2 tbsp potato starch

Instructions:

1. Add 1 teaspoon of salt, 1 tablespoon of flour, and water to the pork ribs. Soak for about 15 minutes, rinse thoroughly, and pat dry.
2. Add the marinade ingredients and massage until the liquid is absorbed. Set aside for at least 30 minutes. Heat oil in a wok over high heat and deep fry the pork ribs until golden brown, then drain them on a paper towel. Set aside.
3. Remove the cooking oil from the wok, then add 2 tablespoons of cooking oil. Sauté the shallots, minced garlic, and chopped chilies until fragrant. Next, transfer the fried pork ribs back into the wok and stir-fry for another minute until they are evenly coated. Serve immediately with steamed white rice.

Kana Moo Grab (Pork Belly Stir-Fry with Kai Lan)

Ingredients:

250g pork belly

2" ginger, sliced

2-3 spring onions

2 tbsp Chinese Cooking Wine

Water, blanching

Oil, frying

Saute

5 cloves of garlic

3-4 Thai bird's eye chili (adjust to preference)

2 tbsp oil

1 bunch of Kai Lan, bite-sized

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp fish sauce

1/2 tbsp sugar

Pinch of seasoning

1/4 cup water

Instructions:

1. Fill a pot with water and bring it to a boil. Add ginger, spring onion, Chinese cooking wine, and pork belly. Blanch for 10 minutes to remove impurities.
2. Remove the pork belly, pat it dry, and place it in the oven at 100 °C for 60 minutes to dry out the skin.
3. Heat oil in a wok over high heat and deep-fry the dried pork belly until it’s golden brown and crispy, with bubbly skin. Remove and let it rest for 5 minutes before chopping into bite-sized pieces.
4. Pound garlic and Thai chilies into a coarse paste using a mortar and pestle or food processor. 
5. Heat oil in a wok over medium-high heat. Add the garlic-chili paste and stir-fry for 30 seconds until fragrant.
6. Add the vegetables and stir-fry for 1 minute until slightly wilted. Then add oyster sauce, light soy sauce, fish sauce, sugar, seasoning, and water. Stir together for another 1-2 minutes until well coated.
7. Toss the chopped crispy pork belly and stir-fry for 1 minute to coat it with the aromatics. Serve immediately with steamed jasmine rice. 

Peking Shredded Chicken or Pork

Ingredients:

300g chicken breast/pork tenderloin, cut into shredded pieces

Cucumber

Scallions

Dumpling skin (around)

Marinade

1 tbsp cooking wine

1 tsp ground white pepper

1 egg white

Sauce

3 tbsp sweet bean sauce (Tian Mian Jiang)

1 tbsp Shaoxing rice wine

1 tbsp sugar

2 tbsp water

Instructions:

1. Using a sharp knife, cut the chicken or pork into narrow strips and place them in a bowl. Then, mix the marinade ingredients until the liquid is fully absorbed and the meat becomes sticky. Pour in 1 tsp of oil and mix to coat. Leave to marinate for 10 minutes or longer.
2. Julienne the white part of the scallions. Peel the cucumber, remove its seeds, and cut it into thin strips.
3. In another bowl, combine all the sauce ingredients and mix until smooth. Set aside.
4. Heat a skillet until very hot, then add 3 tablespoons of cooking oil. Add the marinated meat and use chopsticks to loosen the strips. Continue frying evenly until the meat turns pale.
5. Pour the sauce mixture into the wok and simmer for 5-10 minutes, or until the sauce thickens. Sprinkle some sesame seeds, then transfer the meat to a serving plate.
6. Heat a non-stick pan over medium-low heat. Add the dumpling skin and wait for a minute. Then, turn it over and continue cooking until the dumpling skin bulges slowly.
7. To assemble, take one dumpling skin, cut off the edges of the bubble cake, and add the cucumber and shredded meat. Serve immediately. Enjoy!

Ayam Kurma Pekat

Ingredients:

1/2 chicken, cut

1 medium carrot, cut into wedges

1 large potato, cut into wedges

1 tsp tamarind paste

200ml coconut cream

2 tbsp kerisik

1 yellow onion, wedges

2 tbsp Ghee

2 tbsp cooking oil

Salt to taste

Saute

1 knot of pandan leaves

1 cinnamon stick

2 star anise

2 cloves

4 cardamons

1 stalk of curry leaves

3 cloves garlic, sliced

3 shallots, sliced

Paste

1 large red onion

4 cloves of garlic

2" ginger

6 greed bird's eye

4 candlenuts

1/2 cup water

Spices Powder

3 tbsp kurma powder

1 tsp fennel powder

1 tsp coriander powder

1/4 tsp turmeric powder

Instructions:

1. Add 2 tablespoons of ghee and cooking oil to a saucepan over medium-high heat. Then, add the sauté ingredients and stir-fry until they are crisp.
2. Add the ground paste and stir-fry for a couple of minutes until fragrant.
3. Add the spice powder ingredients and stir-fry for one more minute. Next, add 1/2 cup of water and stir well for a few minutes. If the paste dries, add a little cooking oil. Incorporate the tamarind paste and stir-fry until the spices are cooked.
4. Add the chicken pieces, carrot, and potato wedges, and stir to mix well with the spices. Pour enough water to cover the chicken, then add the kerisik, coconut cream, and onion wedges. Stir everything together and let it cook until the chicken is tender. Finally, add salt and a little seasoning to taste. Garnish with chopped coriander leaves and sliced green bird's eye chili.

Ayam Gulai Serai

Ingredients:

3 boneless chicken thighs, cut into quarters

3 lemongrass, bruised

2 medium potatoes, cut into quarters

1 cinnamon stick

2 star anise

3 cardamon

4 cloves

2 stalks of curry leaves

1 tbsp curry powder

100ml coconut milk

Enough water

1 tsp tamarind paste

1/2 cup cooking oil

Salt & seasonion

Paste

2-3 tbsp chili boh or 2 handfuls of dried chili, soaked

2 medium red onions

4 pcs garlic

2" fresh ginger

2" fresh turmeric

1" belacan

2 lemongrass

1/2 cup water

Instructions:

1. Grind the paste ingredients into a smooth paste.
2. Heat the oil in a wok over medium heat and add the ground paste. Sauté the paste until the oil is visible.
3. Then, add 3 lemongrass stalks, a cinnamon stick, star anise, cardamom, cloves, and curry leaves. Add the curry powder and stir-fry until it breaks down in the oil.
4. Once the chili oil separates, add the chicken pieces and potatoes. Stir-fry until well combined, covering everything.
5. Next, add the coconut cream and continue mixing before adding water. Then, add the tamarind paste and stir well.
6. Reduce the heat and simmer the chicken over low heat for 10 minutes. Once the chicken is tender, add salt and seasoning to taste. Lastly, squeeze the juice of one lime. Enjoy!

Prawn Fritters aka Cucur Udang

Ingredients:

300g prawn

Clives (daun kucai)

2-3 shallots, sliced

1 carrot, grated

A handful of bean sprouts

2 cups of AP flour

1/2 tsp baking powder

1/4 tsp turmeric powder

1/2 tsp salt

1/2 tsp sugar

1/8 tsp seasoning or MSG

1 egg

Iced cold water

Instructions:

1. Add all the ingredients above, except the ice-cold water, to a large bowl. Mix the ingredients until combined.
2. Next, gradually mix in the first 1/2 cup of ice-cold water, adding it gradually until the mixture becomes a batter. Set aside to rest for 30 minutes.
3. In a small wok, heat the oil over medium-low heat. Heat the metal ladle for about 2 minutes, then carefully remove it from the heated oil.
4. Pour one ladleful of the batter mixture into the bowl and place one piece of prawn in the center. Slowly return it to the hot oil. Fry for about 20 seconds. If the edges stick to the ladle, loosen them with a knife.
5. Fry until golden brown. Transfer to a kitchen paper towel to drain excess oil. Repeat with the remaining batter mixture until finished.

Nyonya Chicken Curry

Ingredients:

300g boneless chicken thigh, cut into pieces

2 medium potatoes, cut into 4

400ml coconut cream milk, divided

2 sprigs of curry leaves

5 kaffir lime leaves

1 lemongrass, bruised

1 cinnamon stick

1 star anise

3 cloves

4 tbsp curry powder

2 tsp salt

3 tsp sugar

1 tbsp chicken powder

1 tbsp fish sauce

1/3 cup cooking oil

Paste

8 shallots

6 cloves of garlic

1-2 tbsp chili boh

1" ginger

10g belacan

1/3 cup cooking oil

Instructions:

1. Blend all the ingredients for the spice paste in a food processor until smooth.
2. Heat a pot over medium heat and add the paste. Sauté until the oil separates.
3. Then, add the curry powder, cinnamon stick, star anise, cloves, and 1/3 cup of hot water. Continue to stir-fry until the oil separates again.
4. Next, add the chicken and potatoes, mixing well. Pour in 1/2 cup of hot water and 200 ml of coconut cream. Cover with a lid and simmer for 10 minutes until the chicken is tender and the potatoes are cooked.
5. After 10 minutes, add the lime leaves, lemongrass, and curry leaves. Continue to simmer for another 5 minutes.
6. Lastly, add the salt, sugar, chicken powder, fish sauce, and 200 ml coconut cream. Cook until the gravy has thickened slightly. Serve with steamed rice.

Apple Cake

Ingredients:

3 red apples, peeled and cut into small cubes

1-1/2 cup AP flour

3 eggs

1 cup sugar

1/2 cup melted butter

1/2 cup milk

1 tsp vanilla extract

1 tbsp baking powder

Instructions:

1. Beat the eggs, sugar, and vanilla extract until light and fluffy.
2. Add melted butter and milk. Stir well to combine.
3. Sift in the flour and baking powder. Mix the batter until it reaches a smooth, even consistency. Fold in the apple cubes and mix to incorporate all the ingredients.
4. Transfer the mixture to a 6" pan greased with butter and flour or sprayed with non-stick spray.
5. Bake in a preheated oven at 175 °C for 50 minutes.
6. Remove the cake from the oven and let it cool on a wire rack. Dust with icing sugar and serve. Enjoy!

Canned Chicken Curry Rice

Ingredients:

1 can chicken/beef curry

2 cups Basmati rice

2 cups water

1 cup fresh milk or evaporated milk

2 tbsp Ghee

2 tbsp cooking oil

2 shallots, sliced

1 tbsp ginger paste

1 tbsp garlic paste

4 cloves

1 pandan leaf, knot

3 tsp tomato puree or 1 tomato, diced

1/2 tsp turmeric powder

Salt and sugar, to taste

Instructions:

1. In a rice cooker, heat oil and sauté the sliced shallots, ginger paste, garlic paste, cloves, and pandan leaves until slightly crisp.
2. Then, add the tomato purée and canned curry. Continue stirring to mix well.
3. Mix well with water, milk, turmeric powder, and salt. Then, add the rice. Cover and cook the rice as usual in the rice cooker.

Sweet and Sour Pork Rib

Ingredients:

1kg pork spare ribs

8g rock sugar

1 stalk scallion, knot

2" ginger, sliced

1 Star-anise

1/3 tsp salt

3 tbsp light soy sauce

1 tbsp dark soy sauce

2 tsp black vinegar

200ml boiling water

Sesame seeds

Instructions:

1. Chop the ribs into about 2-1/2 inch pieces. Wash the chopped ribs in a large bowl with 1 tsp salt, 1 tbsp flour, and water for about 15 minutes. Rinse and drain them well.
2. Add 2 tablespoons of cooking oil to a wok over medium heat. Add the chopped ribs and stir-fry until golden brown on all sides.
3. Next, add rock sugar and stir-fry over low heat until the oil becomes shiny.
4. Then, add all the remaining ingredients. Mix well, cover, and simmer over low heat for 30 minutes.
5. Finally, pour in a spoonful of black vinegar and 1 tsp sugar. Reduce the sauce over high heat. Sprinkle with white sesame seeds.
6. Once the sauce has thickened, serve with steamed white rice.

Kueh Bakar Pandan

Ingredients:

2 large eggs

1/2 cup granulated sugar

1 cup coconut milk

125ml pandan juice (water+pandan leaves)

1 cup AP flour

1 tsp pandan extract

1/4 tsp salt

1 tbsp cooking oil

Topping

White sesame seeds

Instructions:

1. Preheat the oven to 180 °C. Spray a loaf pan with nonstick spray and line the bottom with parchment paper. 
2. Combine all the ingredients in the blender and blend until smooth. Strain or pour the mixture into the prepared pan.
3. Sprinkle sesame seeds on top. Bake for 40 minutes, checking for doneness with a cake tester.
4. Increase the oven temperature to 200 °C and bake for 10 minutes until the top layer is golden brown and crisp.
5. Remove the cake from the oven and let it cool completely in the pan before unmolding. As it cools, the cake will sink in the middle, which is normal.

Note:

Serve this cake the next day, as it tastes much better.

Miso Cod

Ingredients:

3 tbsp sake (Japanese Cooking Sauce)

3 tbsp mirin

1/2 cup Organic Miso White

1/3 cup sugar

2-1/2 pound skinless cod fillets (1-1/2-inch thick pcs)

Instructions:

1. Add the sake and mirin to a pot and bring it to a full boil. Continue boiling the rice wine until about 4 tablespoons of liquid remains. Lower the heat and add the miso and sugar. Cook the miso marinade for 2-3 minutes, stirring constantly to prevent it from burning. Allow the miso sauce to cool to room temperature. Refrigerate the cod fillets in the miso mixture for 4 days.
2. To cook the miso cod, place the oven rack in the top position (closest to the heating element) and preheat the broiler.
3. Gently wipe off the excess marinade from the fillets and place them on a baking sheet lined with parchment paper.
4. Grill or broil the miso-marinated cod fillets at 400°F for 5-7 minutes, or until the fish's surface is well-browned and caramelized.

Fried Char Kway aka Fried Black Carrot Cake

Ingredients:

Steamed Carrot Cake (Recipe here)

1 tbsp minced garlic

1 stalk spring onion, chopped

2 tbsp Chai Poh

1 tbsp Sambal

2-3 tbsp dark sweet soy sauce

3-4 eggs

Instructions:

1. Cut the steamed cake into medium-sized cubes.
2. Beat the eggs with a pinch of salt and pepper.
3. Heat oil in a wok or non-stick frying pan. Add the minced garlic and sauté for less than a minute. Then add the chai poh and sambal and stir-fry for another minute.
4. Next, add the lightly beaten eggs and continue to fry for 2 minutes. After that, add the cube steamed cake and stir-fry until pale gold. 
5. Add the dark sweet soy sauce and stir until well combined with the carrot cake. Garnish with chopped spring onion or cilantro. Serve hot and sizzling. 

Homemade Steamed Carrot Cake

Ingredients:

1-1/2 cup rice flour

1/4 cup tapioca flour

2-1/2 cups concentrated chicken stock

1 cup grated white radish/daikon

2 tsp minced garlic

Instructions:

1. Mix the rice flour and tapioca flour in the cooled chicken stock until no lumps remain.
2. In a large saucepan, bring water to a boil. Add the grated white radish or daikon, cook until translucent for a few minutes, then drain.
3. In a non-stick wok or frying pan, heat 1 tablespoon of cooking oil. Add minced garlic and sauté until just golden. Remove and combine with the rice flour mixture, then stir. Next, add the drained radish or daikon and mix to combine. Taste and season as necessary. (Note: the batter should be quite thick. If it is thin, continue to cook on low heat.)
4. Pour into a square or rectangular cake pan and place on a rack in a steamer. Cover and steam for 1 hour on medium-low heat until the top is set. Allow to cool and refrigerate overnight.