Chicken Teriyaki Rice Burger

Ingredients:
4-5 bone-in ~ skinless chicken thighs
Cooked Japanese rice
Seasoning seaweed

Marinade
1/2 cup soy sauce
1/4 cup teriyaki sauce
2/3 cup packed brown sugar
1/4 cup honey
1 cup chicken broth
1 onion ~ finely chopped
5 cloves garlic ~ minced
2 tbsp. minced ginger root
1/2 tsp black pepper
1/4 tsp white pepper
1 tsp five-spice powder
1 tsp smoked paprika

Tartar sauce
2 boiled egg
1/4 onion ~ finely chopped
2 tbsp. mayonnaise
1 tsp lemon juice
Salt/Pepper ~ taste

Method

1. Put boiled egg inside a mesh sieve & push it through. In a bowl, combine the egg and the ingredients for the tartar sauce & mix well.  Set aside.
2. In another large bowl, combine all the ingredients for the marinade.  Whisk together until smooth.  Add the chicken thighs to marinade; cover & refrigerate for 2 - 24 hours.
3. Grill the chicken, moving it around the grill as needed & turning twice until the chicken is cooked.
4. While the chicken is cooking, simmer the marinade for 3-5 mins until it is thickened.  During the last five mins, the chicken is on the grill, glaze the chicken with the marinade.
5. In a separate pan, heat some sesame oil.  Place round molds on top & fill with cooked rice.  Cook the rice on both sides.
6. Transfer rice patties onto plate, wrap the patties with seaweed, top with lettuce, teriyaki chicken & tartar sauce followed by second wrapped seaweed patty.

Angel Food Cake (Ver 2)

Ingredients
12 egg whites / 425ml
425g granulated sugar
140g cake flour
1 tbsp vanilla extract
2 tbsp lemon juice
1/4 tsp salt

Method

1. Adjust the oven rack to the middle position & preheat to 180 deg.C.  Sift cake flour & set aside.
2. Combine egg whites, sugar & vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.  Mix on low (speed 1) about 1 min, then increase to medium-low (speed 4) & whip 3 mins; the whites will be dense & dark.
3. With the mixer still running, add lemon juice & salt.  Immediately increase to medium (speed 6) & whip 3 mins more; the meringue will be thin but foamy.  Increase to medium-high (speed 8) & continue whipping about 2-4 mins until the meringue is glossy white & thick enough the pattern left by the wire whisk.
4. Sprinkle cake flour on top & stir with a flexible spatula to roughly combine.  Switch to a folding motion, scraping from the bottom up & folding through the center until no pockets of flour remain.
5. Scrape the batter into a 10" aluminum tube pan & bake for 45 mins until the cake is puffed, golden & firm to the touch.
6. Invert pan onto its stilts & cool until absolutely no trace of warmth remains.  Slide an offset spatula around the sides of cake to loosen, remove the insert & slide spatula under the bottom as well.  Flip onto a serving plate.

Onde-Onde Cookies

Ingredients (A)
280g butter
180g caster sugar
1/2 tsp salt
50g milk powder
40g egg yolk (from 2-3 eggs)
1/2 tsp vanilla essence
1/2 tbsp. pandan paste

Ingredients (B)
80g ground Almond
30g desiccated coconut

Ingredients (C)
360g Top flour
30g glutinous rice flour

Topping
20g coconut oil (more as desired)
200g butterscotch chips
60g gula melaka ~ grated
50g desiccated coconut

Method

1. In stand mixer, place ingredients (A) into the mixing bowl & beat on speed 3 till the butter light & fluffy
2. Add ingredients (B) into butter batter & beat till well combined.  Sieve in ingredients (C) & beat till dough forms.  Wrap the dough in a clingwrap & chill for an hour
3. Remove the cookie dough & set in room temp for 3 mins till dough softens (Note: If dough still hard & crumbly, add in 1 tbsp. of milk & knead gently.  Repeat this step till the dough become pliable)
4. Roll the dough with rolling pin about 3-4cm thickness.  Use a tart cutter & cut out the shape of each cookies.  Transfer the cookies to baking tray lined with parchment paper.
5. Bake cookies in a preheated oven @150 deg C for 18-20 mins.  Allow cookies to cool for 5 mins before transfer to the wire rack to cool completely.

Topping Prepare

• In a microwave use a safe bowl add in butterscotch chips & coconut oil.  Heat it up for 20 sec or more & stir the mixture till well melted.

Assemble

• Scoop a spoonful of melted butterscotch onto the cookies.  Decorate 1/2 cookies with gula melaka & the other half with desiccated coconut
• Leave it in room temperature till the butterscotch harden & ready to be eaten.  Store the cookies in air tight container.

Coconut Custard on Glutinous Rice Cake aka Kuih Seri Muka/Kuih Salat

Glutinous Rice
5 young pandan leaves ~ Rinsed
250g glutinous rice ~ wash & drain in a sieve
125ml water
1/2 tsp salt
125ml freshly coconut milk ~ undiluted
50 blue pea flowers ~ boiled with 1/4 cup water

Custard Layer
5 eggs ~ stir thoroughly & sieve
100g young pandan leaves ~ wash & cut 1/4 cm long
150ml undiluted fresh coconut milk
2 tbsp. plain flour
1/8 tsp salt
115g sugar
90ml water

Rice Method:

• Line bottom of 18 x 18 x 5cm cake pan with parchment paper, leaving some overhang. Spread half of rice in pan evenly; top with pandan leaves & then remaining rice.  Add water & sprinkle with salt.  Steam 10 mins over rapidly boiling water.  Drizzle with coconut milk, mix thoroughly & steam 20 mins.  Discard pandan leaves; drizzle with blue pea juice unevenly & continue to steam 5-10 mins.  Check that rice is cooked; if not drizzle with 1 tbsp. water & steam a few minutes.  Toss to mix the colours slightly; press into an even, compact layer with a wet spatula or spoon.  Cover & steam another 5 mins.

Custard Method:

• Blend coconut together with pandan leaves, strain to 150ml & discard the pulp.  Then add flour, salt sugar & water.
• Cook coconut milk mixture over medium heat till gently simmering; stirring to dissolve the sugar.  Remove from heat.  Pour half slowly into eggs; stir to mix eggs & coconut milk evenly.  Next add eggs to remaining coconut milk & cook combined mixture over low heat; scraping bottom & sides of pot to prevent lumps till slightly thickened.

Method:

1. When rice is cooked, pour custard onto rice.  Reduce heat to lowest possible.  Keep steaming water just below boiling point with the steamer's cover slightly ajar if necessary.
2. Steam till custard is just set in the middle about 35-40mins depending on steaming temperature & thickness of custard before steaming.
3. Test by inserting skewer in the middle & wriggling slightly.  If skewer comes out clean, it's done!
4. Remove the pan to a wire rack.  Allow to cool completely & set 3 hours or so.  Unmould by lifting parchment paper onto chopping board.  Cut with an oiled knife, scraping knife after each cut.

Nutella Tart

Ingredients:
175g salted butter
45g condensed milk
260g All Purpose flour
Nutella

Direction:

1. Mix butter & condensed milk in a stand mixer till well combined.
2. Add flour & mix on low speed till the mixture is like rice grains.  Switch to spatula & mix by hand till a soft smooth dough & not crumbly.
3. Wrap with cling wrap & rest in the fridge for 20 mins
4. Form 10g balls & press using a tart mould & place it on a tray with parchment paper.
5. Bake the tart shell @ 160 deg C for 10 mins.  Remove from oven & let it cool slightly.
6. Pipe Nutella onto tarts & return to bake @ 130 deg C for about 15 mins.  Then increase to 150 deg C for another 5 mins.
7. Remove from the oven & allow to cool completely; pack in airtight container.

Note:

If Nutella is too soft, chill in fridge for about 10-15 mins.  Check & feel for firmness; don't let Nutella harden too much.

Durian Fritters

Ingredients
120g self-raising flour
1 tbsp. rice flour
1/4 tsp salt
100ml coconut milk ~ thick
225g durian flesh ~ mashed
40g caster sugar

Method:

1. In a food processor, combine the self-raising flour, rice flour & salt.  Mix well.  Then add coconut milk, sugar & mashed durian; mix into a sloppy batter.
2. Heat enough oil for deep frying in a wok over medium heat.  Use an ice-cream scoop to scoop out the batter & drop into the hot oil.  Do this in batches so you don't overcrowd the wok.  Deep-fry until the fritters are cooked through & golden..
3. Remove fritters as it cooks & drain on paper towels.  Cool slightly before serving.

Note:

If don't have self-raising flour, can substitute with 1 cup AP + 1-1/2 tsp baking powder + 1/2 tsp salt

Doritos Fried Mac "N" Cheese

Ingredients
Mac "N" Cheese ~ Leftover
2 cup Doritos ~ crushed
4 eggs ~ beaten
2 cup All Purpose Flour

Method:

1. Place leftover Mac "N" Cheese onto a parchment lined baking sheet.  Spread evenly & freeze for 2 hours in the freezer
2. Crush Doritos using hand or place it in a food processor & finely crush until they resemble bread crumbs
3. Cut the frozen Mac "N" Cheese into any shape.
4. Batter cut pieces into flour, egg & Doritos crumbs; double dip into egg & crumbs again.
5. Deep fry for 1-2 mins in oil @ 375F or until golden brown; then drain on a paper towel.  Serve & enjoy!

Durian Cheesecake

Ingredient (A)
300g Durian Flesh (Mao Shan Wang is very good)
250g Cream Cheese (Philadelphia)
6 egg yolks
70g caster sugar
60g butter ~ melted
100ml fresh milk
70g cake flour
20g corn flour
1/4 tsp salt

Ingredient (B)
7 egg white
1/4 tsp cream of tartar
70g caster sugar

Method

1. Preheat over to 200 deg C (Top & bottom heat ~ No fan).  Spray 8"x3" round cake pan with non-stick spray.  Line with baking paper.
2. Whisk cream cheese till smooth over a warm water bath.  Add yolk & whisk one at a time.  Then add sugar & melted butter into the batter.
3. Blend durian flesh with milk, sieve & add to batter.  Remove from water bath, sieve in flour, add salt & fold into mixture.
4. In another bowl, whisk egg white at low speed till foamy.  Add cream of tartar & beat at high speed till bubbles become very small but still visible.  Gradually add sugar & beat till just before soft peaks.
5. Fold egg whites into 1/3 at a time.  Pour into cake pan & tap the pan on the counter to release air bubbles.
6. Place warm water (40-50 C) & bake on the bottom-most rack in a preheated 200 deg C oven for 18 mins.  Lower to 160 deg C for 20 mins.  Then 140 deg C for 10 mins & turn off the oven & leave the cake in the closed oven for 10 mins.  Open the door slightly at the end of the baking for 10 mins for the cake to cool.
7. De-pan the cake carefully using a sheet of baking paper to prevent the top from sticking.

Black Pepper Crabs

Ingredients:
4 fresh crabs ~ clean & steam for 10 mins.
60g butter
3 tbsp black peppercorns
1 tbsp white peppercorns
5 cloves garlic ~ chopped
5 shallots ~ chopped
5 red bird's eye ~ sliced
1/2 cup curry leaves
1 tbsp ground tau cheo (salted bean paste)
3 tbsp oyster sauce
3 tbsp light soy sauce
2 tbsp sugar
1/4 cup water
Salt

Method

1. Prepare the peppercorns by pounding with mortar & pestle, slightly coarse.  Then toasted the pounded peppers till aroma.
2. Heat up a wok with butter, saute the chopped garlic, onion and sliced red bird's eye for 1-2 mins till the onion translucent.  Add the curry leaves and cook for 1 mins.
3. Then add in the pepper and saute till peppery aroma for about 2 mins.
4. Add 1/4 cup water, tau cheo, oyster sauce, light soy sauce, sugar and let it boil for about 3 mins.
5. As soon as the mixture boils, add the cooked crab & stir to combine well with mixture.  Turn the heat to medium, cover the wok with its lid & let it cook for 3 mins.  Dish out & serve immediately

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.

Guacamole Shrimp Wanton

Ingredients:
1 packet wanton wraps
24 Medium prawn ~ devined & tail removed
Old Bay seasoning
3 tbsp butter

Guacamole
2 ripe avacados
1/2 tsp salt
1 tbsp lime/lemon juice
3 shallot ~ minced
2 tbsp cilantro ~ fined chopped
Dash grated black pepper
1/2 tomato ~ seed & pulp removed, chopped

Instruction

1. Preheat oven 350 deg. C  Spray a mini muffin pan with cooking spray & press a wanton wrapper in each little cup.  Bake for 8-10 mins or until golden brown.
2. In a skillet, melt butter & add the shrimp.  Sprinkle old bay seasoning over the shrimp.  Cook over medium heat for about 2-3 mins on each side.  Remove & set on paper towel.
3. Fill each wanton cup with a spoonful of guacamole & top with shrimp.  Serve immediately.

Shu Mai With Egg Wrappers

Ingredients:
4-5 eggs
1/3 cup fresh milk
salt

Shu Mai
225g ground chicken
12-15 medium shrimp ~ diced
1-2 Shiitake mushroom ~ soaked & chopped
2 stalk scallion ~ chopped
2 tbsp grated fresh ginger
1/4 tsp sesame oil
3 dash ground white pepper
1/2 tbsp light soy sauce
1 tsp sugar

Misc
Chives leaves ~ blanched

Instruction:

1. In a large bowl, mix all the shu mai ingredients into a smooth paste.  Set aside in the fridge to chill for about 20 mins or longer.
2. In another bowl, add the eggs, milk & salt.  Beat the eggs well then use a strainer to strain the beaten eggs for smooth batter.
3. Use a smaller pan, dash a little oil and use a small ladle to scoop about 1/3 of the egg batter on low heat and cook till light gold.  Repeat the process till the egg batter finish.
4. Take one portion of cooked egg & place a portion of filling in the center.  Gather the edges to center & take one stripe of chive to tie around the gathered egg.  Repeat the process till finish.
5. Place the prepared egg shu mai in a steamer & steam at med-high heat for 15 mins (make sure the water is ready boiling before steaming)
6. When ready, remove the lid carefully to prevent water from dripping over the shu mai.  Remove immediately & serve with your favorite sauce

 

Sweet And Sour Chicken

Ingredients:
1-1/2 pound chicken breast ~ cut 1" chunks
1/2 cup cornstarch
2 egg ~ beaten
1/2 cup plain flour
Oil ~ for frying
1 cup pineapple ~ chunk
1 red bell pepper ~ cut 1" chunks
1 green bell pepper ~ cut 1" chunks
1/2 yellow onion ~ cut 1" chunks

Sauce
1/2 cup sugar
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/3 cup ketchup
4 tsp soy sauce
2 cloves garlic ~ minced

Instruction:

1. Whisk the sauce ingredients together in a saucepan & bring to boil.  Add the cornstarch solution to thicken the sauce & set aside.
2. In a ziplock bag, add cornstarch & chicken; shake until all the pieces are well coated.
3. Heat oil in frying pan on medium-high heat.  Dip the chicken pieces in a beaten egg then into a flour.
4. Then add into hot oil & fry the chicken for 2-3 mins until cooked through & crispy.
5. When done remove all but 1 tablespoon oil.  Add bell peppers, onion, pineapple & cook for 1-2 mins until crisp-tender.
6. Add the sauce & still coat for 30 sec then add the cooked chicken.  Stir until the sauce has thicken & bubbling.
7. Serve immediately  

Chicken with Garlic Black Bean Sauce

Ingredients
500g chicken breast fillet ~ cut into strips
3 large chili ~ deseeded & sliced thinly
4-5 shallots ~ sliced thinly
4 cloves garlic ~ minced
2 tsp fermented black beans
1/2 bunch sprig onion ~ cut 5cm lengths

Marinate
1 tsp light soy sauce
1 tsp sesame oil
2 tsp Shaoxing/Chinese Cooking wine
1 tbsp garlic black bean sauce
1/4 tsp white pepper

Instruction

1. Marinate the chicken & coated with the sauce.  Set aside
2. Heat the wok & add some vegetable oil, add the shallots & stir fry for 30 sec.  Add garlic & chili & stir-fry another 30 seconds.
3. Then add the fermented black beans; cook for 30 sec or until fragrant.
4. Add the chicken & cook until chicken is cooked through.  Once the chicken is cooked, add the spring onion & turn off the heat.  Serve with rice.

Shrimp/Chicken Wonton Noodle Soup

Ingredients:
1 packet of wonton skin
1 packet of Hong-style noodles
1 spring onion ~ chop (sprinkle)

Filling
225g ground chicken
100g prawn ~ chop roughly
2 tbsp grated ginger
1 stalk spring onion ~ finely chop
1 tbsp Cooking rice wine/Shaoxing rice wine
1-1/2 tsp sesame oil
1 tsp light soy sauce
1-1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground white pepper

Soup
1L chicken broth
3 slice ginger
1 stalk spring onion
1 tsp sesame oil
1 tbsp soy sauce

Instructions:

1. Begin by bringing the chicken broth to a boil for the soup. Add sliced ginger, spring onions, sesame oil, and soy sauce. After bringing it to a boil, let it simmer for 15 minutes. 
2. In a large bowl, combine minced spring onion, grated ginger, rice wine, sesame oil, soy sauce, salt, and white pepper. Mix all the ingredients together until they form a creamy mixture. 
3. Next, incorporate ground chicken and chopped shrimp; mix thoroughly. Cover the mixture and let it sit for 15 minutes. 
4. Take a wonton wrapper in your palm and place about 1 teaspoon of filling in the center. Brush two edges with water and then fold to seal, pressing out any air. Brush water on one corner and bring the opposite corners together, pressing to seal securely. Repeat this process until all the filling is used. 
5. Heat another pot of water. Once it reaches a boil, gently drop all the wontons into the water, stirring carefully to prevent them from sticking together. Simmer until the wontons are fully cooked and float to the surface. 
6. Carefully transfer the wontons using a strainer into the chicken soup. 
7. Cook the noodles according to the package instructions. Place the noodles in a serving bowl along with the cooked wontons. Ladle soup over the top, sprinkle with chopped spring onion as a garnish, and serve!

Balance I deep fry

Shrimp Fried Rice - Din Tai Fung Style

Ingredient
10-12 large prawn ~ shelled & divined
1-1/2 cup cooked rice (short grained)
2-3 eggs
2 stalks spring onions ~ chopped
1-1/2 tsp chicken powder
1 tsp light soy sauce
3-4 tbsp cooking oil

Instruction

1. Place prawns in ice water prior to frying to achieve crunchy, juicy prawns.  Pat dry before frying.
2. In a hot wok, add 1/2 tbsp oil & stir fry prawns till they turn orange.  Remove from wok & set aside.
3. Add oil into hot wok & eggs for 30 sec & scramble.  Then add cooked rice in & stir fry, pressing down rice with the back of the spatula to loosen the clumps.
4. Add chicken powder, light sauce & spring onions & fry.  Finally return cooked prawns to the wok & fry.  Serve immediately.

Crispy Prawn Pancake ~ Din Tai Fung Style

Ingredients:
350g prawn ~ peel & deveined
1 bean curd sheet aka tofu skin
1/4 carrot ~ shredded
1 tsp cornflour
2-3 stalk coriander leaves ~ chopped
1 tbsp light soy sauce
egg white for glue

Instruction

1. Minced the prawn into smooth paste.  Add the cornflour & light soy sauce & mix until well combined.
2. Add in shredded carrot, coriander leaves & mix well.
3. Place beancurd sheet & spread a thin layer of prawn paste, brush some egg white on the sides, layer top with another beancurd sheet.
4. Gently press to flatten, seal the sides & keep in the fridge for 30 mins.
5. Heat oil in a skillet, pan fry or deep fry until golden brown & crispy.  Serve warm

Hot & Sour Soup (2nd Version)

Ingredients
300g breast chicken ~ sliced thinly
2 dried mushroom ~ soaked & julienne
2 black fungus ~ soaked & julienne
1 small carrot ~ julienne
1 pcs bamboo shoot ~ julienne
2-3 slice ginger ~ julienne
600ml chicken stock
2 tbsp cornflour ~ Dilute 
1 egg ~ beaten

Marinate
1 tbsp light soy sauce
1 tsp cornflour
1 tsp oil

Season 1
1/2 tbsp dark soy sauce
1 tbsp chili bean paste
1 tsp sugar
1/2 tsp salt

Season 2
1 tbsp white pepper
1 tbsp black vinegar
1 tsp sesame oil

Instruction:

1. Marinate the chicken & set aside for 15 mins
2. In a large pot, add chicken stock & bring to boil.  Then add marinated chicken; bring to boil.
3. Then add julienne mushroom, fungus, carrot, bamboo shoot & ginger.  Bring to boil again.
4. Add the season (1) & stir.  Continue to boil.  Last slowly add the julienne tofu & bring to boil for about 10mins.
5. Pour the cornstarch solution to thicken the gravy.  Then stir in beaten egg in slowly circular motion.
6. Off the heat & add season (2).  Serve immediately

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.

Economical Fried Noodle aka Chinese Style

Ingredients:
500g Hokkien yellow noodle
150g bean sprouts
2 tbsp palm sugar aka gula melaka
1 tbsp dark thick caramelized soya sauce
1 tbsp dark soya sauce
4 cloves garlic ~ minced

Side Dish
Fried hotdog
Fried egg
Fried Fish cake
Fried Chicken Luncheon Meat

Instruction:

1. Heat up a wok with 2-3 tbsp of cooking oil.  Saute the minced garlic until fragrant.
2. Add the yellow noodles & stir fry until the aroma was well incorporated.
3. Then add the dark soya sauce and thick soya sauce, and stir fry until well combined.
4. Add the palm sugar & stir fry until the sugar melted.  Before dishing off, add the bean sprouts and fry for an additional min.