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.

Tofu with Mince Chicken

Ingredients:

250g chicken minced

1 packet Tofu

5-6 Dried Shiitake Mushroom ~ soak & reserve the liquid

2 cloves garlic ~ minced

2 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Shaohsing cooking wine (Optional)

Cornstarch solution

1 stalk spring onion ~ chopped

Directions:

1. Mix ground meat, oysters, light soy, dark soy, and shaoshing cooking wine in a bowl. Mix well and refrigerate for 2 hours or overnight.
2. Cut the tofu into cubes and dust a little flour.
3. Add about 1/4 cup of cooking oil over medium-high heat in a pan and fry the tofu on both sides until golden brown.  Transfer and drain.
4. Heat the oil in a saucepan on medium-high heat. Add the minced garlic and sliced Shiitake mushrooms, and stir fry until fragrant.
5. Add the marinated minced chicken and continue to fry for about 5 minutes.  Pour 3/4 cup of mushroom liquid.  Add a little white pepper powder.
6. Transfer the cooked tofu and continue stir-fry to combine.
7. Then, add the cornstarch slur to thicken the sauce and cook for another 2 minutes.  Remove from heat and serve with steamed white rice.  Enjoy!

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 to 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 it simmers. When it turns honey-colored, reduce the heat slightly. Keep watching closely until it turns dark caramel. Turn off the heat and carefully add 1 tbsp of coconut water. Swirl the saucepan or stir to combine, then 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 the mixture to a boil, skim off all the foam, and then lower it 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.

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 thicker the meat, the longer it takes to marinate.
3. Preheat the grill to medium-high heat.  Grill the short ribs, turning only once, for 2- 3 minutes on each side.  A grill pan over the stovetop also works well.

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 completely separates, taking 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 and simmer until the oil breaks and the gravy thickens.  Enjoy!

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 the 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 hot, boiling pot. Quickly blanch the baby bok choy or xiao bai cai, then set it aside for later use.
5. Using the same pot of boiled water, blanch egg noodles until semi-soft. Then, transfer them to a dip in room-temperature water. Finally, blanch the noodles back into the boiling water with some bean sprouts. Quickly boil, drain, and transfer them to 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.

Pork/Shrimp Wonton Soup (V.2)

Ingredients:

1 packet of wonton skin

Filling

500g minced pork

250g shrimp ~ roughly chopped

1/4 tsp salt

1/2 tsp sugar

1 tsp chicken powder

1/4 tsp ground black pepper

2 tsp sesame oil

1 tsp oyster sauce

2 tbsp green onion ~ chopped

1/2 cup or 50g cabbage ~ finely chopped

3 cloves garlic ~ grated/minced

1" ginger ~ grated

1 tbsp sesame seeds

1 tsp cornstarch

1 egg yolk or 2 tbsp water

Soup

3-liter of water

1 whole chicken

200g Daikon

1 large yellow onion

1 tbsp salt

1 tbsp chicken powder

1-1/2 tbsp brown sugar

2 tbsp fish sauce

5 green onion ~ white part only

3 slice ginger

Directions/Instructions:

1. Prepare the soup by boiling the chicken, daikon, onion, salt, chicken powder, brown sugar, and fish sauce over high heat for 10 minutes.  
2. After 10 minutes, scoop out the foam, then add the 5 green onions and sliced ginger. Reduce the heat to low and let it simmer for 30 minutes. Strain the chicken broth and set it aside for the wontons. 
3. Combine all the filling ingredients in a large bowl to create a creamy mixture. Cover and let it rest for 15 to 30 minutes.
4. Place a wonton wrapper in your palm and put about 1 teaspoon of filling in the center. Brush water on two edges. Fold to seal, pressing out any air. Brush water on one corner, then bring the corners together, pressing to seal. Repeat until all the filling is used.
5. Heat the wonton soup to a boil, then add all the wontons, stirring gently to prevent sticking. Simmer until the wontons are fully cooked and float to the surface.
6. Place the wontons in a serving bowl with the broth, ladle the soup over them, sprinkle with chopped spring onion, and serve!

Baby Back Ribs

Ingredients:

2 racks of baby back ribs

Sweet & Spicy Rub

1-1/2 tbsp salt

2 tbsp chili powder

2 tbsp packed dark brown sugar

2 tbsp paprika

1 tbsp garlic powder

2 tsp ground mustard

1 tsp ground black pepper

Barbecue sauce

1-1/2 cup ketchup

1/2 cup water

1/3 cup packed dark brown sugar

1/4 cup molasses

2 tbsp Apple cider vinegar

2 tbsp Worcestershire sauce

1 tbsp chili powder

2 tsp garlic powder

2 tsp paprika

Directions/Instructions:

1. Combine all the sweet and spicy rubs in a medium bowl and set aside. Cut four pieces of aluminum foil (24x12 inches) and set aside.
2. Pat the ribs dry with paper towels. Cut one rack in half and place the two half-ribs side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.
3. Coat both sides of the ribs evenly with the spice rub. Pull the foil up and over each set of ribs to create two wholly enclosed packets. Place the packets on a rimmed baking sheet.
4. Cover the baking sheet tightly with the remaining 2 pieces of foil and refrigerate them for up to 24 hours for the best flavor and texture.
5. Heat the oven to 160 degrees C and arrange a rack in the middle. Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.
6. Place all the sauce ingredients in a medium saucepan and simmer over medium heat, whisking occasionally.
7. Reduce the heat to low and continue simmering until the flavors have melded and the sauce has reduced to about 2 cups, 30-40 minutes. Remove from the heat and set aside until ready to grill.
8. Heat a gas or charcoal grill to medium (350-450 degrees F) to grill the ribs. Remove the ribs from the foil, place them meaty-side on the grill, and brush them with sauce.
9. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook for another 5 minutes.  Continue to cook, flipping and brushing every 5 mins until the sauce has thickened, the ribs are heated through and have grill marks for a total grilling time of 20 mins.
10. Transfer the ribs to a cutting board and cut the racks between the bones.  Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.

Note:

If rubbed in advance, remove the ribs from the refrigerator and set them aside at room temperature while the oven is heated for at least 20 minutes.

Lamb Chop (Easy)

Ingredients:

8 pcs lamb chop

French Fries

Broccoli

Marinade

4 tbsp black pepper sauce

1 tbsp tomato sauce

3 tbsp chili sauce

1 tbsp oyster sauce

1 tbsp garlic powder

1 tbsp onion powder

2 tbsp dried rosemary

Directions/Instructions:

1. In a bowl, add all the marinade ingredients.  Stir to mix well.
2. Put the lamb chop in the ziplock bag, pour the marinade mixture over it, and massage the chop so the mixture coats it well. Then, set the bag in the fridge overnight.
3. Grilled the marinated lamb for 3-4 mins on each side.
4. In a saucepan, add oil and saute 1 tsp minced garlic and mushrooms for about 2 minutes. Then add 1-2 tbsp black pepper sauce, 1/2 cup cream, ground black pepper, and 1/2 tbsp dark soy to darken the sauce. Stir to mix well and let it simmer for about 2 minutes.
5. To assemble the lamb chop, add the sauce on the lamb chop, some broccoli, and french fries as side condiments.  Enjoy!

Homemade Pork Meatballs

Ingredients:

500g minced pork

250g minced prawn (Optional)

1 tbsp ground black/white peppercorn

1 tbsp garlic paste

2 tbsp light soy sauce

2 tbsp Tapioca/Potato/Cornstarch

1-1/2 tbsp sugar

1/2 tsp baking powder

1/2 tsp salt

100g ice-cubes

Directions/Instructions:

1. Add all the above ingredients except the ice cubes in a food processor.
2. Process the meat until smooth, gradually adding the ice cube as the machine grinds. Stop to scrape 2-3 times to make sure everything is evenly ground. Transfer the ground meat to a bowl.
3. In a large pot, bring the water to a rolling boil. Then, turn down the heat to the lowest setting, add a tablespoonful of the meatball mixture, and cook until the meatballs float. Once they float, let them cook for another 10-15 minutes.
4. Dish cooked meatballs and set aside.  Repeat with the remaining mixture.  Freeze for up to a month or more.
5. If serving immediately, do not discard the broth.  Add season with 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1/4 tsp ground white pepper, and adjust seasoning as needed.  Bring to boil for 5 mins.

Pork Chop

Ingredients:

6-8 pcs Pork Chop

Brine

1 litre water

1 tbsp salt

1 tsp black peppercorn

1 tsp coriander seeds

6 cloves garlic ~ crushed w/skin

2 dried bay leaves

1 tsp soy sauce

Marinade

1 tsp salt

1/4 tsp ground black pepper

1 tsp sugar

1 tsp paprika

1 tbsp soy sauce

1 tbsp cooking oil

Directions/Instructions:

1. In a pot, prepare the brine solution.  Add all the brine ingredients and stir the mixture well.  This step is to make the meat tender, flavorful and juicier when frying or grilling it.
2. Bring the solution to a boil for 5 mins enough to render the flavor.  Remove from heat and let it cool down at room temperature.
3. While waiting for the solution to cool down, score the fat of the pork chop so that it will not curl when frying/grilling.
4. Place all the scored pork chop in an air-tight container, pour the brine solution.  Cover and let it sit for 30 mins or store in the fridge overnight.
5. Remove the brine pork chop from the fridge and let the meat drip in excess of the brine solution.
6. While waiting, prepare the marinade sauce.  Mix all the marinade ingredients well and set them aside.
7. Before marinade, take a kitchen paper towel and dried the pork chop.  Brush the marinade on both sides of the pork chop.
8. Let the marinaded pork chop aside for at least 1 hour before frying/grilling.
9. Heat the grill on high heat for 10 mins.  Spray some cooking oil and grill the marinated pork chop for 4 mins on each side.  If frying, heat 2 tbsp cooking oil on medium heat and fry the pork chop for about 5-6 mins, or the edges are nicely crispy.  What we want is to achieve a tender and juicy pork chop.

Hakka Zhar Yoke aka Fried Pork Belly

Ingredients:

500g Pork belly (skin off, slice into bites)

50g rice flour

100g cornstarch

Salt to taste

Marinade

1 tbsp ginger paste

1 tbsp garlic paste

2 pcs Red fermented beancurd

1 tbsp oyster sauce

1 tbsp fish sauce

1-1/2 tbsp raw sugar

1/2 tsp pepper

1-1/2 tbsp cooking cream

1 tbsp cornstarch

1/2 tbsp sesame oil

Directions/Instructions:

1. Marinate pork belly with all ingredients under marinating.  Let it sit in the chiller for at least 2 hours or up to a day for best results
2. In a mixing bowl, combine flour mixtures and mix well
3. Coat each pork belly slice with flour mixture.  Dust off any excess flour.
4. In a pan of oil, deep fry pork belly until slightly golden.  Drain and bring the heat to give it a 2nd fry for extra crispiness and deep golden brown.
5. Serve hot with steamed rice or by itself.

Turkish Kebab

Ingredients:

1kg ground beef

5 cloves garlic ~ chopped

1 yellow onion ~ chopped

1 red bell pepper ~ chopped

4 green chili ~ deseeded/chopped

1 bunch parsley ~ chopped

1 tsp salt

Spices

1 tbsp chili flake

1 tbsp cumin powder

1 tbsp coriander powder

1 tbsp cardamom powder

1 tbsp paprika powder

1 tbsp ginger powder

Salad

2 medium red onion ~ sliced

5-6 cherry tomato ~ halves

3-4 stalk parsley ~ chopped

1 tbsp lemon juice

1-2 tbsp olive oil

1/2 tsp salt

Black pepper to taste

Directions/Instructions:

1. Soak 4 wide wooden skewers in water.  Let them sit for 30 mins.
2. In a large mixing bowl, combine ground beef, chopped onion, bell pepper, green chili, parsley, and salt together.  Use hand and mix until everything is well combined till sticky mixture.  (Note: Squeeze the chopped onion and bell pepper out of the juice.)
3. Let it set in the fridge for 2 hours.  Divide the meat (100g ea), depending on the size of the skewers are using.
4. Wet your hands and roll each piece into a ball and then mold each around a skewer forming a flattened kebab.
5. Heat a cast-iron skillet or a grill.  Brush it with a little oil or use cooking spray.  Cook the kebabs, flipping them up every few minutes.  Cook within 8-10 mins.  Don't overload the skillet if it is not large enough.
6. While the kebab is cooking, prepare the salad.  In a mixing bowl, add all the ingredients and mix well together.
7. Serve the kebab with lavash bread/tortilla bread and salad.  Enjoy!

Grilled Pork Belly (Korean Style)

Ingredients:

500g Pork belly

Cabbages

Perilla leaves

Kimchi

Dipping sauce (Recipe here)

Marinade

50g gochujang

2 tbsp oyster sauce

1 tbsp grated ginger

1 tbsp grated garlic

1 tbsp cooking wine

3 tbsp Pear/Apple juice

Directions/Instructions:

1. In a mixing bowl, mix all marinating ingredients until well combined.
2. Transfer pork belly in and make sure it's all well coated evenly.  Let it sit in the chiller for one hour or longer.  For best results let is sit for one day.
3. Transfer pork belly out of the chiller for 1/2 hour before grilling them.
4. Halfway through grilling, cut them into bite-size and continue to grill them until slightly charred.
5. Serve with cabbages, perilla leaves, kimchi, dipping sauce, and wrap with the grilled pork.  Enjoy!

Korean Spicy Stir-Fried Beef/Pork (Jeyuk Bokkeum)

Ingredients:

500g thinly sliced beef/Pork shoulder

1/2 yellow onion

Green Spring Onion

Marinade

2 tbsp Gochugaru flakes (Chili)

2 tbsp Gochujang Paste

2 tbsp light soy sauce

2 tbsp Maesil extract (Plum extract)

2 tbsp Mirin

2 tbsp sugar

2 tbsp minced garlic

2 tbsp minced green chili

Directions/Instructions:

1. Thinly slice beef/pork and sliced yellow onion.
2. Mix all the marinade ingredients in a large bowl and mix thoroughly.  Add sliced meat and onion to the bowl with marinating ingredients.  Mix to combine.  Cover and allow to marinate for at least 30 mins.
3. Heat a large pan over medium-high heat.  Add about 2 tbsp vegetable oil, then add marinated meat mixture to pan.
4. Stir often for about 4-5 mins until the meat is cooked through.  Remove from heat and serve topped with sesame seeds, sesame oil, and chopped green onion.  Serve immediately!

Laos Stuffed Lemongrass aka Oua Si Khai

Ingredients:

10 lemongrass stalks (best the thicker)

500g ground chicken

5-6 shallots ~ minced

2 stalk green onion ~ finely chopped

2 tbsp cornstarch

2 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp sesame oil

1 tsp chicken powder

1 tsp ground black pepper

3 eggs

1 tbsp light soy sauce

Oil for frying

Directions/Instructions:

1. Wrap the lemongrass stalks loosely with a piece of paper towel and microwave on high for 4 mins or less to be just soft enough to be pliable while still retaining as much of their fragrant essential oil as possible.
2. With the tip of a sharp paring knife, make several 4-inch cuts lengthwise all around the lemongrass stalks, starting about 1/2 inch from the bottom.  By doing this, each stalk of lemongrass into a basket - a cage that will hold the meat.  So it's imperative to leave both ends of the lemongrass stalks intact.
3. In a mixing bowl, mix together all ingredients, except the eggs and the frying oil.  Divide the mixture into 10 portions.
4. Stuff one portion of the meat into each lemongrass "cage".  Try to get the meat to stay inside the cage as best as you can but if some ooze out, it is not the end of the world
5. Once filled the lemongrass stalks with all the meat, press each filled stalk with your palms (easier your hands are moistened) to form a tight rugby ball-shaped capsule.
6. Heat up the frying oil until it reaches about 350 deg F (We don't want the temperature to get too high as the outside of the filled lemongrass stalks will burn before they are cooked all the way through)
7. Dip each filled lemongrass stalk into the beaten egg mixture, make sure it is thoroughly coated, and drop it into the hot oil slowly and carefully.
8. Transfer your stuffed lemongrass from the oil and let them cool on a paper towel-lined plate.  Serve with steamed jasmine rice or sticky rice.

Mini Murtabak with Popiah Skin

Ingredients:
Popiah skin
2 eggs ~ lightly beaten
500g minced meat/chicken
3 tbsp curry powder ~ paste
2 Holland onion ~ diced
2-3 potatoes ~ diced
5 cloves garlic ~ mince
1/2 cup water
Sugar
Salt
Oil for sauteing

Direction/Instruction:

1. Heat oil in a wok, and saute the diced onion, potatoes & minced garlic till the onion turn translucent.
2. Then add minced meat/chicken & continue to cook till all the meat turns brown.
3. Add the curry paste & continue to cook for 2-3 mins.  Then add in water, salt & sugar; stir well.  Low the heat and let it simmer till the filling dries.
4. Off the heat, set aside & let it cool completely.  Then add the eggs to the cooled filling & mix well.
5. Scoop 2-3 tbsp of the filling onto Popiah skin & fold it into rectangular size.
6. Heat a pan with a little oil & pan-fried the mini murtabak.

Thai Stir Fry Mince Chicken with Basil

Ingredients:
500g ground/minced chicken
1 cup Thai basil

1 red chili ~ sliced
2-3 shallot ~ sliced
4-5 long bean ~ cut 2"

Sauce
1 tbsp oyster sauce
1 tbsp light soy sauce

2 tsp fish sauce
1-1/2 tsp dark soy sauce
1-1/2 tsp sugar
2 tbsp water

Paste
5-8 Thai red chili
5 garlic

Method

1. In a bowl, mix all the sauces together and stir until the sugar dissolve & set aside.
2. Use mortar and pastel to pound all the paste ingredients roughly and set them aside.
3. Heat a wok, add 2 tbsp oil on medium heat & add the chili paste.  Stir-fries the chili paste until fragrant.
4. Add ground/minced chicken/pork/beef & continue to stir fry on medium heat until almost ready.
5. Then add the sauce mixture, increase the heat to high for about 1-2 mins.  Off the heat, add in the fresh Thai basil.  Serve with steamed white rice and a fried egg.

Roti Boyan

Filling:
600g potatoes (peel, boiled till tender & pound/mash)
4 eggs
2-3 onions ~ dice
200g minced meat/chicken (marinate with cumin & salt then fried)
Spring onion ~ chopped
1 red chili ~ thinly sliced
1 tsp white pepper powder
Salt to taste

Dough
500g plain flour
175ml warm water
75ml vegetable oil
1-12 tbsp butter
Salt

Instruction:

1. Sieve flour into a large bowl.  Melt the butter & mix with vegetable oil.  Salt mix into the warm water, stir till the salt is dissolve.
2. Pour the mixture vegetable in the flour & mix well.  Then pour the warm salted water bit by bit till the mixture turn into a soft dough but not too greasy.  Make some balls from the dough & set aside to rest for about 30 mins.
3. In another bowl, add the mashed potatoes and all the ingredients into smooth filling.
4. Take two balls of dough, roll with the rolling pin into 2 thin circles.  One circle fill the filling and take the other circle dough cover over the filling.  Close the two edges together like epok-epok.  Do the same for the rest of the dough.
5. In a deep wok, add oil on medium heat & deep fry the Boyan till golden brown.
6. Serve the Roti Boyan with any sambal of your liking.

Note:

I used instant roti pratta for my dough.