Gyudon Beef

Ingredients:

1 cup dashi broth

2 tbsp sake (seasoning cooking wine)

2-1/2 tbsp light soy sauce

2 tsp brown sugar

250g shabu beef

1 yellow onion ~ slice thickly

Garnish

Roasted sesame seed

Chopped scallion

Pickled red/white ginger ~ optional

Directions/Instructions:

1. Add all the ingredients above, except beef shabu, to a pan and bring to a boil over medium-high heat.
2. Turn down the heat to maintain a simmer and cook the onions until it is mostly translucent (about 3 mins)
3. Add the beef, and turn down the heat to a gentle simmer.  Cook and stir regularly until the meat is tender (about 10 mins).  Adjust salt.
4. Serve the beef over a bowl of hot rice, with some of the cooking liquid poured over the beef and rice.  Garnish the above ingredients.  Enjoy!

Char Siew Chicken Roasted

Ingredients:

300g-500g Boneless Chicken Thigh

Marinade

1 tbsp honey

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

2 tbsp brown sugar

1 tsp garlic-ginger paste

1 tsp Chinese 5-spices

1/4 tsp white pepper

1 tsp Red Color - Noel (Optional)

Directions/Instructions:

1. In a bowl, add all the marinade ingredients together.  Then coat the chicken well with the marinade; then transfer to the ziplock bag.  Massage the chicken and keep it in the refrigerator for 2 hours or best overnight.
2. Take the chicken out of the fridge and allow it to be at room temperature for about 15-20 mins.
3. Meanwhile, preheat the oven to 200 deg C.  Prepare the baking tray with aluminum foil, lay the marinated chicken, and bake for 20 minutes or until the chicken is cooked through.
4. Remove the baked chicken and allow the chicken to rest for 10 mins before slicing and serving.

Chicken Sticky Rice Dumpling (Zongzi)

Ingredients:

1 packet of Bamboo leaves

500g Glutinous Rice

250g Boneless Chicken Thigh ~ cut bite size

10 pcs dried Shiitake mushroom ~ soaked, cut halve

10 pcs Egg yolks ~ cut halve

Marinade

1 tsp ginger garlic paste

2 tbsp light soy sauce

1 tbsp dark soy sauce

1/4 tsp Chinese 5-spice

1/4 tsp black pepper

1 tbsp white/brown sugar

1 tbsp cooking oil

For Sticky Rice

3 tbsp vegetable oil

1 green onion ~ sliced

1" ginger ~ sliced

3 star-anise

1 tsp Sichuan peppercorn (optional)

2 tbsp oyster sauce

1 tbsp dark soy sauce

1 tbsp light soy sauce

Other

Scissor

Cotton threads

Directions/Instructions:

1. In a large bowl, soak the glutinous rice in water overnight.
2. In another large bowl, soak the dry bamboo leaves completely in water overnight.
3. In a bowl, soak the dry Shiitake mushroom in water overnight
4. In a mixing bowl, add all the marinade ingredients together with the chicken pieces.  Mix well and cover with plastic wrap; marinate in the fridge overnight.
5. The next day, rinse the glutinous rice and set it aside.  In a wok, on medium-high heat, add vegetable oil, green onion, sliced ginger, garlic, star anise, and Sichuan peppercorns.  Continue to stir until all the ingredients turn brown.
6. Remove them and leave the oil in the work.  Then add in the glutinous rice.  Stir well with the oil.
7. Add in oyster sauce, light soy sauce, and dark soy sauce.  Combine everything thoroughly.  Stir for about 5 mins.  Turn off the heat and set it aside.
8. To make the zongzi, take two leaves and overlay each other (smooth sides on the outside).  Cut the top edges off so they form a line.  Use hands to wrap the leaves into a cone shape.
9. Hold the leaves tightly and keep them in shape, add 1 tbsp glutinous rice on the bottom, and use a spoon to make a hollow in the middle.  then add egg yolk, 2 pieces of chicken, and shiitake mushroom.  Then add more glutinous rice and make the top even.
10. Fold the leaves from the side and from the top.  The shape will be like a pyramid.  Hold it tightly with one hand and use the other hand to tie it with a cotton string.  Repeat the process till finished.
11. Place Zongzi in a pot and cover completely with water.  Simmer the zongzi for about 3-4 hours on medium or medium-low heat.  Check out the water left from time to time and ensure the dumpling are submerged for even cooking.
12. Remove from water and serve.  This recipe makes about 28 small Zongzi.  Enjoy!

Homemade Tendon Sauce

Ingredients:

120ml water

2 tbsp sugar

3 tbsp soy sauce

2 tbsp mirin

1 tsp dashi granules

Directions/Instructions:

1. In a saucepan, add all the above ingredients together.
2. Bring to the boil while stirring and simmer for 1-2 mins or until the sauce is slightly thick.
3. When the sauce is ready, arrange tempura over a bed of steamed white rice and drizzle with the tendon sauce.

Grilled Teriyaki Chicken

Ingredients:

500g boneless skinless chicken

1 homemade teriyaki sauce

1 green onion ~ chopped

Sesame seed for garnish

Directions/Instructions:

1. In a bowl add the chicken and prepared homemade teriyaki sauce.  Reserve 1/4 cup aside
2. Preheat the grill to high heat.  Add the chicken pieces to the grill and cook on each side for 3-4 mins or until cooked through and no longer pink.
3. Baste the chicken with reserved glaze and put it on a plate.  Garnish with chopped green onion and sesame seed.  Serve with steamed white rice.  Enjoy!

McSpicy Chicken Burger

Ingredients:

300g boneless chicken ~ pounded even thickness

Burger bun ~ Recipe here

Mac Sauce ~ Recipe here

Iceberg lettuce

tomato ~ sliced

Sliced cheese

Marinade

1 cup buttermilk (Alt 1 cup milk + 1 tbsp lemon/vinegar)

1 tbsp chili powder

2 tsp mustard

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder (or more for spiciness)

Flour Mixture

1/2 cup AP flour

1/4 rice flour

1/4 cornflour

1 tbsp chili powder

2 tsp mustard powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder

Directions/Instructions:

1. Remove the chicken skin, pounded the meat to even thickness, and cut a little bigger size than the burger.
2. In a medium bowl, combine all the marinade ingredients.  Add the pounded chicken thighs and marinate in the fridge for at least 4 hours or overnight
3. In another large bowl, whisk all the flour mixture ingredients together and set aside.  
4. Add 2-3 tbsp of the marinade to the flour mixture and mix with a fork.  Dredge the chicken with the flour mixture, and make sure each piece is evenly coated.
5. Heat oil in a deep skillet until it reaches 180 deg C (350 deg F).  Fry the chicken for about 3-4 mins on each side, or until golden brown.
6. To assemble the chicken burger, cut the burger bun in halves and generously spread the mac sauce on both sides of the buns.  Add the cut iceberg lettuce, couple of sliced tomatoes, fried spicy chicken, and top with sliced cheese.  Serve immediately and enjoy!

Big Mac Sauce (Copycat)

Ingredients:

1/2 cup mayonnaise (Low fat)

2 tbsp relish

1-1/2 tbsp mustard

1/2 tbsp BBQ sauce (Alt 1/4 A1 sauce + 1/4 Ketchup)

1-1/2 tbsp apple cider vinegar

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/4 salt

Directions/Instructions:

1. In a bowl, add all the above ingredients.  Whisk to combine well.
2. Place covered in the fridge for at least an hour to let the flavors blend.
3. Serve as desired, shaking/stirring before using.

McDonald's Burger Bun (Copycat)

Sponge Dough

154g bread flour

4.4g sugar

2.6g dry yeast

88ml water (lukewarm)

Final Dough

66g bread flour

17.6g sugar

4g salt

6.6g milk powder

44ml water (lukewarm)

6.6g beaten egg

4g corn syrup

20g butter

Directions/Instructions:

1. In a bowl of a Kitchen aid, add all the sponge dough ingredients, and mix on low speed for about 6 mins.  After the dough comes together, cover with a wet kitchen towel and ferment the dough for 2hr 30 minutes.
2. Next step, add all the final dough except the butter and mix for 7 minutes.  Then put in the butter and mix for 12 minutes on medium speed. Thereafter ferment the dough again for another 30 minutes.
3. Turn the dough onto the board/table, and punch down the dough.  Divide the dough into 8 equal pieces, weighing about 50g per bun.
4. Shape the dough into a ball.  Flour the dough lightly, and roll out to form a  flatter disc.  Place the buns' ring mold (3.5"x 2") on a light greased baking tray and put the disc dough in the mold.  Proof the bun for 50 minutes at 40 deg C (using the function of the microwave oven).
5. After proofing, remove from the oven, preheat the oven to 200 deg C, and bake for 10-12 minutes.
6. Remove from the oven and let the buns cool down.  After cooling down completely, remove the bun from the ring mold.  Enjoy!

Mughlai Chicken Curry

Ingredients:

500g Boneless Chicken thigh ~ cut bite size

1 medium onion ~ grated

2 tsp ginger garlic paste

4 tbsp tomato puree/paste

3 tbsp Yogurt/curd ~ whisked

12 cashews ~ grind to paste

3 green chilies ~ sliced halves

Coriander leaves ~ chopped

3 tbsp cooking oil

Marinade

1 tsp salt

3/4 tsp crushed black pepper

Spice Powders

1/2 tsp turmeric powder

1-1/2 tsp red chili powder

2 tsp coriander powder

1/2 tsp cumin powder

3/4 tsp garam masala powder

2 tsp Kasuri methi (Dried fenugreek leaves ~ roasted & ground)

Directions/Instructions:

1. Cut the boneless chicken thighs into 1" pieces.  Marinate with salt and crushed pepper.  Mix and set aside for 30 mins.
2. To make cashew paste, add the whole cashews into a grinder and coarse grind into a fine powder; then add 3 tbsp water and blend into a smooth paste.  Set aside for use later.
3. Heat oil in a wok; add the grated onion.  Saute on medium heat for 4-5 mins till the color change.  Then add the garlic ginger paste, mix, and saute on low-medium heat for 2-3 minutes.
4. Add the marinated chicken, mix, and fry on high heat for 1-2 mins or change slightly browned.
5. Add all the spice powders except Garam masala powder and fenugreek leaves.  Mix and continue to stir on medium heat for 3-4 mins.
6. Next, add the tomato puree and stir on medium-low heat for 3-4 mins till cooked and the oil separates.
7. At this stage, add the garam masala powder and crushed fenugreek leaves.  Stir to mix and simmer on low heat for 2-3 mins.
8. Garnish with chopped coriander leaves and chilies.  Serve hot with steamed white rice or flatbread/pita bread.

Pita Bread

Ingredients:

500g Bread flour/AP flour

160ml warm water

160ml warm milk

10g yeast

1 tbsp sugar

1 tsp salt

3 tbsp olive oil

Other

Coriander leaves ~ chopped

Olive oil

Directions/Instructions:

1. In a bowl of a Kitchen aid, add warm water, milk, sugar, and yeast.  Stir to mix together.
2. Next step, add the flour, and salt mix for 5 minutes on low speed until the dough combine.  Then add in the olive oil mix for 12 minutes on medium speed. Thereafter ferment the dough again for 60 minutes until doubles in size.
3. Turn the dough onto the board/table, and punch down the dough.  Divide the dough into 12-15 equal pieces, weight about 60g per bun.
4. Using a floured rolling pin, roll one of the pieces into a circle about 8-9 inches wide and 1/4 inch thick.  Lift and turn the dough frequently so that the dough does not stick too much.  Repeat the other pieces of dough.
5. Heat a cast-iron skillet over medium-high heat.  Drizzle a tiny bit of extra virgin olive oil and wipe off any excess.  Work on one pita at a time, lay a rolled-out pita on the skillet, and cook for 30 seconds, until bubbles start to form.  Use a spatula to flip the pita over and cook for another 1-2 mins on the other side until large toasted spots appear on the underside.
6. Remove from the skillet and brush some olive oil over the cooked pita.  Keep baked pita covered with a clean towel while working on the rest.  Repeat the same process till the end.

Roti John

Ingredients:

6 hotdog buns

6 eggs

Spring onion ~ chopped

shallot ~ chopped

Black pepper to taste

Beef

300g minced beef

1/2 yellow onion ~ chopped

2 cloves garlic ~ chopped

1 tsp meat curry powder

1 tsp sugar

1 tsp salt

Other

Chili sauce

Mayo

Cabbage

Tomato

Cucumber

Directions/Instructions:

1. Heat cooking oil in a pan on medium-high heat; saute garlic and onion until softened.  Add the minced beef and continue to saute until lightly browned.
2. Mix water and curry powder together then add to the mince mixture; stir vigorously to combine well.  Allow simmering for about 2-3 mins until the mixture becomes thick but not too dry.  Season with salt and sugar, remove from the heat, and allow to cool completely.
3. In a small bowl, combine 1 tbsp meat mixture with 1 egg, some chopped spring onion, chopped shallot, and black pepper to taste.  Whisk vigorously with a fork until eggs are homogeneous and egg whites are no longer visible.
4. Spread butter on the cut side of the hotdog bun and toast in a pan on medium-low heat.  Once browned for about 2-3 mins, remove the bun and set aside.
5. Pour egg mixture into pan in a rectangular shape pan that can fit the hotdog bun.  Put the toasted side of the hotdog bun on top of the egg and press down lightly for 2-3 mins until the egg is cooked and has adhered to the bun.
6. Flip the bun up to the prep area and top the eggs with chili sauce, mayo, sliced cabbage tomato, and cucumber to your own preference.  Enjoy!

Instant Dosa (Quick & Easy)

Ingredients:

1 cup Rava/Semolina flour

1/4 cup wheat/AP flour

1 cup plain yogurt

2 tbsp ghee

1-1/4 cup of water

1/4 tsp baking soda

Salt to taste

Directions/Instructions:

1. 1st grind the semolina in a coffee grinder to powder form.
2. In a large bowl, add all the semolina flour, and wheat flour.  Whisk the mixture together.  Then add the plain yogurt except for baking soda and salt; mix well together (Note: water may vary for all depending on the curd's thickness, so add water in intervals while mixing/blending the mixture).  The consistency is the same as of regular dosa batter.
3. Let the dosa batter rest for 30 mins, then add baking soda and salt.  Mix well together.  If the batter is still thick, add more water to it for the consistency of regular dosa batter.
4. Heat the flat pan, pour a little oil, and wipe with kitchen paper oil evenly on the flat pan.  With a ladle pour a scoop of prepared dosa batter and spread it thinly on medium-low heat.
5. Once the bottom dosa turns golden brown, add ghee around the dosa and cook for a min.  The instant dosa is ready to be served with coconut chutney

Coriander Coconut Chutney

Ingredients:

1 cup fresh coconut

2 stalk coriander leaves

1 tbsp roasted Chanal/Udah dal

1 large garlic

1 medium green chili

1 tbsp tamarind pulp

1/4 tsp sugar

Salt to taste

Tampering

1 tbsp oil

1/2 tsp mustard seed

5-8 curry leaves

Directions/Instructions:

1. Put all the ingredients in the blender and blend into a smooth chutney.  Scrape the side and add more water as needed. (I used 1/2 cup of water)
2. After blending, taste the chutney and add more salt or green chili if needed.  Transfer to a serving bowl.
3. Heat a small pan with oil.  When the oil turns hot, add all the "tempering" ingredients. Soon the leaves turn crisp, turn off the heat.
4. Pour this hot tempering over the coriander coconut chutney.  Mix it well together.

Nasi Mandi Ayam aka Chicken Rice Mandi (Arab)

Mandy Spices

2 tbsp coriander seeds

1 tbsp cumin

1 tbsp black peppercorn

1 tsp cloves

8 cardamon pods

1 cinnamon stick

3 dried bay leaves

Stock/Broth

1 whole chicken ~ clean and halves

2-3 tbsp cooking oil

1/2 yellow onion ~ sliced

2 tsp black peppercorn

2 bay leaves

1 cinnamon stick

10 cup water

1 cube chicken knorr

1 tbsp mandy spices

Mandy Rice

3 cups basmati rice ~ clean, 30 soaks & drained

1 stalk cilantro

3-4 tbsp ghee

1/2 yellow onion ~ chopped

5-6 cloves garlic ~ sliced

3 green chili ~ halves

1-1/2 tbsp mandi powder

4 cups chicken stock/broth

1 small bowl of black raisin (Optional)

1 tbsp salt to taste

Salad

1 cucumber ~ chop

1 tomato ~ chop

1/2 yellow onion ~ chop

1/2 tbsp sugar

1/2 tsp salt

1-2 tbsp lemon juice

1 stalk cilantro ~ finely chop

Harrah Sauce

4 cloves garlic

1 tomato

4-5 stalks of green chili

1 red chili

2 stalk coriander leaves and stems

1-1/2 tbsp lemon juice

Sugar & salt to taste

Chicken rub

2 tbsp olive oil

1 tsp smoked paprika/chili powder

few drops of yellow food coloring

1 tbsp lemon juice

1/2 tbsp mandi spices

Directions/Instructions:

1. In a pan, add all the mandy spices and toast over medium-low heat until aromatic smell.  Remove from heat and let it cool completely.  Transfer toasted spices to the coffee grinder and grinder into a fine grind.  Transfer to an air-tight container for later use.
2. In a large pot, add 2 tbsp cooking oil over medium heat.  Saute bay leaves, cinnamon sticks, and black peppercorn for 1-2 mins.
3. Add the sliced onion and saute till the onion turn soft.  Then add water, chicken knorr, chicken meat, and 1 tbsp mandi powder.  Cover and let it boil for 20-30 mins over medium heat.
4. Remove the cooked chicken and let it drain/cool on the rack.  Place the cooked chicken onto a baking tray lined with aluminum foil.  Apply the chicken rub and set aside.
5. In a rice cooker, heat ghee add chopped onion, and saute for 2-3 mins.  Then add the sliced garlic and cut chilies.  Keep stirring for 3 mins or until aroma arises.  Add mandi powder and continue to stir the mixture.
6. Then add 4 cups of chicken stock/broth, black raisin, basmati rice, and salt to taste.  Let the rice cooker do the magic.
7. While the rice is still cooking, let's prepare the salad.  In a bowl, add all the salad ingredients and mix well.  Set aside in the fridge for later use.
8. Add all the Harrah sauce and blend to smooth paste in a food processor.  Set aside for later use.
9. Use the balance chicken stock/broth for the soup, add 1/2 tsp turmeric powder, 1/2 tbsp black coarse pepper, 1 tsp white pepper powder, and chopped coriander leaves.  Stir and let it boil for a couple of mins, off the heat.
10. Preheat the oven to 160 deg C and roast (upper heat) the chicken for 15-20 mins.

Tofu Pudding aka Douhua

Ingredients:

4 cup unsweetened soy milk

3 tbsp sugar

1 tbsp gelatin

Syrup

2 cup water

1 cup white sugar

2 tbsp brown sugar

1 screwpine leave

3 sliced ginger (Optional)

Directions/Instructions:

1. Pour a cup of unsweetened soy milk into a saucepan, add sugar and gelatin, mix it immediately, and combine well.
2. Turn the heat on medium-low and keep stirring until it bubble. (Note: Do not add gelatin when soy milk is hot or warm because it comes very fast and will form lumps)
3. Remove from heat, and pour the mixture from the saucepan into the 3 cups of soy milk in the big bow.  Mix them well.
4. Use a spoon or a fine strainer to remove extra bubbles on the top and cover with a plastic wrap.  Refrigerate for 6-8 hours or overnight.
5. In the meanwhile, prepare the syrup in a saucepan and mix well heat over medium-low until it's boiling.  Set it aside and let it cool down.
6. When the tofu pudding is ready, use a spoon to scoop them into a bowl, and pour some syrup on the tofu pudding.  Ready to serve!

Hamburger Patty

Ingredients:

2-pound/1kg ground beef

1/2 cup panko crumbs

1 large egg

2 tbsp Worcestershire sauce

2 tbsp milk

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

Others

Burger bun ~ recipe here

Lettuce

Sliced cheese

Ketchup sauce

Directions/Instructions:

1. Set out a large mixing bowl, and add in the ground beef and all the ingredients.  Mix until the meat mixture is smooth.  (Do not over mix)
2. Press the meat down in the bowl, into an even disk.  Use a knife to cut and divide the hamburger patty mixture into 12 thin griddle patties.
3. Set out a baking sheet, lined with wax paper or foil, to hold the patties.  Shap them just slightly larger than the buns.  Set the patties on the baking sheet.  Use a spoon to press a dent in the center of each patty so they don't puff up as they cook.  If stack the patties, separate them with a sheet of wax paper.
4. Preheat the grill or a skillet to medium heat (Approx 350-400 deg F).  For thick patties - Grill or fry the patties for 3-4 mins per side.  For thin patties - Cook on the griddle for 2 mins per side.
5. Stack the hot patties on a hamburger bun, and top with any favorite toppings.  Serve.

Chicken Rendang

Ingredients:

1kg chicken mix

500ml coconut milk

4 tbsp chili paste

2 pcs garcinias (Assam gelugor)

4 kaffir leaves

4 tbsp kerisik (grated/toasted coconut then ground to a paste)

2 turmeric leaves ~ sliced thinly

Sugar/Salt ~ to taste

1 cup cooking oil

Paste

8 shallots

1 large onion

6 garlic

3 lemongrass

3" ginger

3" galangal

3 pcs turmeric

4 red chili

2 red bird eyes chili

4 candlenuts

1 large onion

Directions/Instructions:

1. In a wok, heat the oil over medium-high and add the paste.  Saute the paste until the mixture turns a dark texture.
2. Add chili paste and tear the kaffir leaves so that the scent is easily absorbed into the sauce.  Continue to stir the mixture until the oil is separated.
3. Next, add the chicken and keep on cooking.  Stir until the chicken shrink and the juice come out from the chicken.  The juice from the chicken will enhance the taste of the gravy.
4. Then add the coconut milk, a couple of garcinias (Assam gelugor), and Kerisik (grated toasted coconut).
5. Continue to cook until the gravy is thickened, and the chicken is adequately cooked.  Add sugar and salt to taste.  Thereafter sprinkle chopped turmeric leaves and let it cook for another 5 mins.
6. Remove from heat and serve immediately with steamed rice or lemang.

Cumin Rice aka Jeera Rice

Ingredients:

3 cup Basmati rice

4 cup water

3 tbsp ghee/Olive oil

2 tbsp cumin seeds

1 bay leaf

1 cinnamon stick

1 cube knorr (fish/chicken/lamb)

1 tbsp cumin powder

1 tsp salt

2-3 green chili ~ whole

Directions/Instructions:

1. Rinse the basmati rice and soak for 30 mins, then drain and set aside for later use.
2. On the electric rice cooker, add the ghee/olive oil.  Then saute the bay leaf and cinnamon stick for a min and add the cumin seeds.  Stir to fry till fragrance for about a min or 2.
3. Add the rice, sprinkler the cumin powder, and mix the mixture together.  Then add the water and knorr, keep continue to stir the mixture together.
4. Add the salt and green chili, cover the lid and press the button to cook as normal.
5. Once the rice is cooked, let it sit for 10mins before stirring the rice.  Enjoy!

Sweet and Sour Fish

Ingredients:

3 codfish fillet ~ cut cube/bite size

1 green bell pepper ~ cut diagonal

1 red bell pepper ~ cut diagonal

1 yellow onion ~ cut diagonal

1/2 cup cut pineapple

Batter

5 tbsp AP flour

3 tbsp corn starch/tapioca starch/potato starch

1/4 tsp baking powder

1/4 tsp salt

1/2 tsp chicken powder

2 eggs

3-5 tbsp water

Sweet and sour recipe

Directions/Instructions:

1. Prepare all the vegetables and set them aside.
2. In another bowl whisk all the batter ingredients together.  Add the bite-size fish and marinate for 30 mins.
3. In a deep frying fry fish pieces in batches for 4 mins or until golden brown.  Drain on paper towels and keep warm in the oven.
4. In a wok heat 2 tbsp of oil.  Stir fry onion, green pepper, red pepper, and pineapple for 3 mins.
5. Then add the prepared sweet and sour sauce with 1/2 cup pineapple juice.  Bring to a boiling point and add in the fried fish.  Stir to coat well.
6. Serve with steamed white rice and enjoy!

Crispy Salted Egg Lekor Chips

Ingredients:

Lekor (Recipe here)

75g salted butter

60g salted egg powder

2 red bird's eye chili ~ sliced

Handful Curry leaves

3 tbsp sugar

Directions/Instructions:

1. Once the lekor is cooked, let it cool completely and slice the lekor thinly, or put it in the freezer for 30min or more till it is hardened.  Then use a meat slicer (I used #1.5) and slice thinly
2. Laid them on the prepared liner tray and let them dry overnight under the fan or sunlight.
3. Once the lekor chips dried, fry them like frying the crackers.
4. Pre-heat the oven between 150-160 deg C.
5. In a wok, heat butter on medium-low till butter is melted
6. Then add the sliced red chili and stir for about 1 min and add the curry leaves.  Continue to saute them for another 2 mins.
7. Then add the salted egg powder and stir to mix.  Continue to stir till the mixture bubble up. (Note: Do not burn the mixture, reduce the heat to low)
8. Then immediately add the fried Lekor chips and mix well.  
9. Transfer onto a baking tray and spread it evenly; bake them for 10-15mins or till golden crisp.
10. Remove and let it cool completely before transferring it to an air-tight container.  Enjoy!