Fried Hokkien Mee aka Hokkien Noodle

Ingredients:
1 packet yellow noodle
1 packet laksa noodle
200g bean sprout
200g prawns
200g squids
200g belly pork
1-1/2 tbsp garlic
Oyster sauce
Light soya sauce
A dash of white pepper

Directions:

1. Boil the prawn’s shell to make prawn stock.
2. Heat oil & sauté the garlic, prawn & squids.  Stir-fry well till cook.  Add oyster sauce & light soya sauce together.
3. Add the noodles (yellow & laksa) together with the sauté ingredients & mix well.
4. Keep stir-fries the noodles; add prawn stocks & a dash of white pepper.

Hainanese Chicken Rice

Ingredients:
1 Whole Chicken

3 cloves garlic ~ blend

2 stalks spring onion ~ blend

2.5cm ginger ~ blend

2 tsp salt

Ingredients for Rice:

3 cup rice

5 cloves garlic ~ minced

8 shallots ~ minced

1 small ginger ~ smashed

1 screwpine leave ~ tied knot

1 tsp salt

4 tbsp cooking oil

Ingredients for Chilies sauce:

8-10 fresh red chilies - beseeded

4 chilies padi (red bird's eye) - Optional

6 clove garlic

6 shallots

2-3” ginger

5 tbsp (8-10 limes) freshly squeezed Kalamasi lime juice

2 tbsp white rice vinegar

1 tsp cooking rice wine (Optional)

1 tsp salt

2 tbsp sugar

Directions:

1. First wash the rice then place the rice onto colander to dry.
2. Wash the chicken & remove excess fat.  Stuff chicken with blended ingredients.
3. Bring enough water to boil in a large pot.  Once boiled, put the whole piece of chicken & cook over low heat for about 30 minutes.  Remove the chicken & immerse it into another pot of cold water for about 5 minutes.  Drain & brush chicken with 1tbsp of sesame oil, 1tbsp of light soy sauce & 1 tsp of salt.  Cut into bite-sized pieces & serve with rice.
4. Heat 4 tbsp oil over medium heat; add minced garlic, shallots, ginger & salt.  Fry till fragrant.   Then add the rice grain & stir-fry for about 2-3 minutes.  Transfer to a rice cooker & add the chicken broth from the boiled chicken together with screwpine leaves.
5. While the rice is cooking, prepare the chilies sauce.  Add all the ingredients in blender or food processor, and gives a good whiz till the ingredients are well blended.
6. Finally, garnish the chicken with the coriander leaves, spring onion & cucumber.  Serve together with chicken rice, chilies sauces, dark soy sauce & garlic ginger paste.
7. TIP: Serve with light soy sauce if desired. Dilute with water or lemon juice if the chilli sauce is too thick upon serving. Stock can be added to make it tasty.

Chicken Soup ~ Asian Style

Ingredients:
1 whole chicken ~ cut to 6-8 pieces
3 tbsp soup powder/Korma ~ add little water
4 medium potatoes ~ cut quarter
1 carrot ~ sliced
1 spring onion ~ chopped
1 stalk lemongrass ~ bruised
5 cups of water
2 tbsp oil
Salt to taste

Blended:
7 shallots
3 cloves garlic
3” fresh ginger
1 tsp black pepper

Spices:
1 stick cinnamon
2 pcs anise star
5 pcs cloves
2 pcs cardamon

Directions:

1. Heat oil & sauté the spices & lemongrass till fragrant
2. Add the blended ingredients & stir-fry the mixture well till fragrant.
3. Add the soup powder/Korma, chicken & stir well.
4. Add the potatoes, carrot, water & salt.  Let it boil & simmer till the potatoes & carrots are soft.  Serve with hot steamed rice or with french bread

Stir-Fry Beef With French Beans

Ingredients:
1 pound stir-fry beef

¼” ginger ~ finely chopped

¾” cup mushrooms

1 small carrot ~ cut diagonally

15-20 French bean ~ cut diagonally

2½ tbsp oyster sauce

½ tsp brown sugar

¼ cup water / chicken broth

4 tbsp oil

Salt & pepper

Marinate:

1½ tbsp dark soy sauce

1 tbsp Chinese rice wine

2 tsp cornstarch

1½ tbsp water

1 tbsp vegetable oil

Directions:

1. Marinate the beef for about 15 mins.  In another small bowl, mix the water/chicken broth, brown sugar & oyster sauce together & set aside.
2. Heat 2 tbsp oil over medium-high heat, add ginger & stir-fry quickly until aromatic.  Then add the beef until it changes color & is nearly cooked through.   Dish out & set aside.
3. Heat 2 tbsp oil & add the sliced carrot, stir-fry briefly then add the French beans & mushrooms.
4. Push the vegetables to the side & add the sauce mixture.  Let to a boil, and then add the beef back to the mixture together.  Add salt & pepper.  Mix well & served hot with steamed rice.

Ayam Lemak Chili Padi aka Spicy Chicken

For this dish, I used chicken.  You can use crap or prawn for this dish.

Ingredients:
Chicken

1 Yellow onion ~ sliced

½ tsp turmeric powder

500ml Fresh milk / Coconut milk

1 lemongrass ~ crushed

Water

Salt/Ajinamoto

Paste:
4-5 red onion

2-3 garlic

5 chili padi (bird's eye)

5 fresh red chilies

½” ginger

½” galangal (Blue ginger)

1 lemongrass

Directions:

1. Heat oil & sauté the onion till translucent then add the blended ingredient & saute till fragrant
2. Add lemongrass & turmeric powder, stir well
3. Add coconut milk, water & crab.  Mix well
4. Add salt/ajinamoto.

Pasta with Creamy Garlic Prawn

Ingredients:
40ml oil
½ red chilies ~ chopped
2 clove garlic ~ chopped
10-15 prawns
80ml coconut cream
½ tsp salt
10ml lemon juice
Sphagetti

Directions:

1. Select large raw prawns, shell them but leave the tail intact
2. Marinate prawns with lemon juice & salt for 20 minutes
3. Heat the oil over medium-hot heat
4. Add finely chopped garlic, red chili & marinate prawn & cook for 3 minutes
5. Add coconut cream & cook for another 3 minutes

Prawn Curry ~ Indian Style

Ingredients:
600g prawn ~ removed shells

2 medium onions ~ chopped

4 medium tomatoes ~ chopped

2 cinnamon sticks

4 cardamons

4 cloves

2 fresh green chillies ~ sliced

2 tbsp ginger & garlic paste

½ tsp turmeric powder

1 tbsp tomato paste/puree

Coriander leaves ~ chopped

4 tbsp vegetable oil

200ml water

Salt

Spices: (mix together)

1 tsp red chilli powder

1 tsp coriander power

1 tbsp cumin powder

½ tsp garam masala powder

Directions:

1. Heat oil & sauté the cinnamon sticks, cardamons & cloves till fragrant.
2. Add chopped onions & green chillies.  Stir fry for about 3-5 minutes or until the onions are a light golden brown.   Then add ginger & garlic paste.  Stir well for another minute.
3. Add all the spices & stir the mixture well.
4. Add chopped tomatoes, turmeric powder, tomatoes paste/puree & 1 cup of water.  Stir the mixture well.
5. Turn the heat low & put the lid on.  Simmer for about 10-15 minutes to boil.
6. Turn the heat high & add the prawns & stir the mixture well & add salt to taste.
7. Add 200ml water & turn the heat low, put the lid on & simmer for about 10-15 minutes to boil.
8. Add coriander leaves & stir the mixture well.  Remove & serve.

Shrimp / Prawn Toast

Ingredients:
White bread ~ removed crusts & cut into square

350g prawn ~ shelled & deveined

¼ cabbages ~ shredded

2 green onions (spring onion) ~ sliced

2 tbsp coriander ~ chopped

1” fresh ginger ~ chopped

1 egg ~ beaten

1 tbsp sesame oil

1 tbsp rice wine

2 tsp cornflour

Salt & pepper

Oil for deep frying

Directions:

1. In a large bowl, add all the above ingredients & mix together to combine.
2. Transfer the mixture into the food processor & blend into a smooth paste.
3. Spread generous dollop of the paste onto each piece of white bread & place on the tray to be fried.
4. Heat oil on medium-high & place the shrimp breads paste side down into the oil.  Fry for 1 minute each side.
5. When the bread paste turns a golden brown, remove & placed onto a kitchen roll to drain the excess oil.  Serve immediately.

Chicken Rice ~ Malay Style

Ingredients:
1kg chicken ~ cut into 8 pieces

4 cloves garlic ~ blend

2” fresh ginger ~ blend

Ingredients for Rice:

3 cup rice 

5 cloves garlic ~ minced

8 shallots ~ minced 

1 small ginger ~ smashed

1 tsp salt

Ingredients for Chilies sauce:

10 fresh red chilies 

4 clove garlic 

¼ cup lime juice 

2 tsp salt

2 tbsp sugar

Ingredient for Fried Chicken:

4-5 tbsp Chili paste (Chili boh)

1 tbsp turmeric powder

1 tsp salt

Directions:

1. First, wash the rice then place the rice onto colander to dry.
2. In a large pot, add the blended ingredient, chicken & enough water to boil.  Boil the chicken half-cooked.  Dish out & put aside to cool.
3. To marinate the chicken, add the chili paste, turmeric powder & salt.  Blend all together well & marinate for 15-20 minutes.  Then deep fry the chicken.
4. Heat 4 tbsp oil over medium heat; add minced garlic, shallots, ginger & salt.  Fry till fragrant.   Then add the rice grain & stir-fry for about 2-3 minutes.  Transfer to a rice cooker & add the chicken broth from the boiled chicken together with screwpine leaves.
5. While the rice is cooking, prepare the chilies sauce.  Add all the ingredients in blender or food processor, and gives a good whiz till the ingredients are well blended.
6. Finally, garnish the chicken with the coriander leaves, spring onion & cucumber.  Serve together with chicken rice, chilies sauces & the soup from the chicken broth.

Sweet & Sour Cutterfish Balls / Fish Balls

Ingredients:
10-12 fish balls

1-1/2 tbsp tomato sauce / ketchup

1-1/2 tbsp chili sauce

1 tsp sugar

½ tsp oyster sauce

½ tsp oil

Sesame seeds

Directions:

1. Fry fish ball, dish out & set aside
2. Heat oil.  Add ketchup, chili sauce, sugar, oyster sauce & stir until the sauces are well blended.
3. Toss in the fish balls & coat them well with the sauce
4. Dish out & top with sesame seeds

Rendang Ikan Tengiri ~ Chef Wan

Source: Chef Wan

Ingredient (A) ~ Blend

3 large onions

5 cloves garlic

3 stalks lemongrass

1” fresh ginger

1” galangal

1 Tomato (Can substitute with Asam keping)

3 tbsp chili paste

½ tsp turmeric powder

Ingredient (B)

Ikan Tengiri

3 tbsp Kelapa Kerisik

3 lemon leaves (Daun lime purut)

1 cup fresh milk

Salt & sugar

Directions:

1. Clean & cut the fish to the preferred size.  Marinate with salt & turmeric powder for about 15 minutes.  Then fry the fish & put aside.
2. Heat 3 tbsp oil & add in the blended ingredients & lemon leaves.  Stir-fry till fragrant.  If the paste is dried add a little water.
3. Add in the Kelapa Kerisik, sugar & salt.  Stir the mixture well.
4. Add the fresh milk & let it boil.  Keep stirring.
5. Lastly, add in the fried fish & serve hot with steamed rice.

Ayam Moolie aka Chicken in Coconut Gravy

This dish you use fish (white fish fillet).  Since I don't have fish, I used chicken.

Ingredients:
6~8 chicken wings/drumstick

8 shallots

3 red fresh chilies

1 stem lemongrass ~ bruised

250ml (1 cup) thin coconut milk

125ml (½ cup) coconut cream

2 slices dried garcinia (asam keping)

½ tsp salt

½ tsp turmeric powder

Directions:

1. Grind shallots & chilies to a paste in a spice grinder or mortar & pestle.
2. Heat oil in a saucepan & add the paste.   Stir-fry over low-medium heat for about 4 minutes.
3. Slowly stir in the thin coconut milk & add turmeric powder, then add lemongrass, asam gelugor (asam keping) & salt to taste.
4. Bring to boil & stir constantly.   Add salt & simmer gently until the chicken is cooked through.
5. Add the coconut cream & stir gently until the sauce thickens.
6. Transfer to a serving bowl & serve with white rice.

Singapore Mee Pok ~ Dry

Ingredients:
250g minced meat
1 packet Fishball
250g prawn ~ peeled & deveined
1 small cabbage ~ sliced thin
1 packet Mee Pok Noodle

Mix together:
1 tsp chili sambal (I used to brand “Tean’s Gourmet Crispy Prawn Chili)
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp tomato sauce

Directions:

1. Boil the prawn, fish ball & minced meat.  Put aside.
2. Blench the Mee Pok Noodle & put on a plate.
3. Add 2-3 tbsp of stock to the mixture sauce.  Pour the mixed sauce onto the Mee Pok noodle & mix well.
4. Garnish with the prawn, fish ball, minced meat & sliced cabbage.  Serve.

Fried Rice ~ Chinese Style

Ingredients:
Cooked rice
3-4 shallots ~ sliced thinly
2 cloves garlic ~ chopped finely
1½” ginger ~ sliced thinly
1 small cabbage ~ sliced thinly
250g prawn ~ removed shell & deveined
Leftover meat ~ cut small bite size
2 eggs ~ beat lightly
2 tbsp light soy sauce
Salt

Directions:

1. Heat oil & pour the beaten eggs.  Cook just until set.  Set aside.
2. Heat oil & sauté garlic, ginger & shallots till fragrant.
3. Add prawn & continue stir fry the mixture till the prawn turn pink.
4. Then add the cabbage & stir fry for 1 minute or till the cabbage soft.
5. Add in the cooked rice & stir the mixture well & then add light soy sauce & salt to taste.  Keep stir fry the mixture well.
6. Add in the eggs & leftover meat & stir fry for 2 minutes.  Serve hot & garnished with fried shallots.

Bak Kut Teh ~ Meat Braised With Chinese Herbs & Spices

Ingredients:
1 Sachets Bak Kut Teh (I used brand "Claypot" - Klang Bak Kut Teh)

800g-1kg Meat (ribs preferred) ~ cut to preferred size

2 Whole bulb garlics

1500ml water (6 cups)

2 tbsp dark soy sauce

2 tsp salt

Directions:

1. Boil 1 sachets of Bak Kut Teh spices in water for about 15-20 minutes.
2. Add meat, garlic, dark soy sauce & salt to boil & simmer for an hour or until meat is tender
3. Adjust taste & serve hot with steam rice.

Japanese Fried Chicken

Ingredients:
4 Chicken breasts ~ sliced thinly

125ml Sake

120g plain flour

Salt & pepper

120g breadcrumbs (Panko)

3 eggs ~ beaten

Oil for deep fry

Directions:

1. Slice the chicken breast across ½” (1 cm) pieces
2. Massage the sliced chicken breast with the sake, salt & pepper.  Leave marinade for 30 minutes.
3. Drain the pieces of chicken in a strainer & dry them very well with paper towels.
4. Dust the chicken in the flour, shake off the excess flour.  Dip the chicken in the eggs & finally toss it in the panko breadcrumbs.
5. Heat oil & deep fry the chicken until golden brown.  Place them on to a paper towel & sprinkle the fried chicken with salt & serve.

Homemade Thai Sweet & Spicy Sauce

My husband's favorite dishes are Thai.  Before I got to know my husband, I don't really like to eat spicy food & I'm not that "Kick" with Thai food.  After years my hubby intros me to Thai dishes, I realized that he loves "hot" spicy food.  He always asked me to buy him chicken rice & Thai chicken rice(almost every day) at the stall near our place.  So, here I decided to find out the Thai sauce & the chicken rice...The sauce is REALLY great, give a try & I bet you'll like it bcos my hubby LOVES it....

Ingredients:
Chopped finely

1 large onion

3 cloves garlic

8 red chili padi (Bird’s eye)

4 fresh red chilies

2 stalk lemongrass

5cm fresh ginger

Mix together

3 tbsp chili sauce

3 tbsp tomato sauce

3 tbsp sugar

Directions:

1. Heat 4 tbsp cooking oil & sauté chopped ginger till fragrant.
2. Add garlic & onion.  Stir-fry for about 1 minute (Don’t overcook)
3. Add lemongrass & chili padi (bird’s eye).  Continue to stir the mixture for about 1-2 minutes.
4. Add the mixed sauce & let it cook for another minute.
5. Add about ½ cup of water to thin the sauce & let it simmer.  Stir occasionally, don’t stick on the pan.
6. Let the sauce cool & transfer to any container.

Chicken Rice ~ Thai Style

Ingredients:
2 boneless breast chicken

2 eggs ~ beaten lightly

Breadcrumbs

Plain flour

Salt & Pepper

1 large onion ~ sliced thinly for garnishing

Ingredients for Rice

Check my post on Hainanese Chicken Rice

Thai Sweet & Spicy Sauce:

Check my post on Thai Sauce recipe

Directions:

1. Wash & pat dry the chicken with a paper towel & put aside.
2. Massage the sliced chicken breast with salt & pepper.  Leave marinade for 15 minutes.
3. Dust the chicken in the flour, shake off the excess flour.  Dip the chicken in the eggs & finally toss it in the breadcrumbs.
4. Heat oil & pan fry the chicken until golden brown.  Dish out & put aside.
5. Heat 4 tbsp oil over medium heat; add minced garlic, shallots, ginger & salt.  Fry till fragrant.   Then add the rice grain & stir-fry for about 2-3 minutes.  Transfer to a rice cooker & add the chicken broth from the boiled chicken together with screwpine leaves.
6. Finally, garnish the chicken with the sliced onions & Thai sweet & spicy sauce.

Fried Wanton

Ingredients:
½ lb minced pork/prawn (I used prawn)

12 bay scallops ~ chopped into small pcs

3 water chestnuts ~ peeled & chopped into small pcs

1 pack of wonton skin

1 egg ~ lightly beaten

2 sprigs of coriander ~ chopped

1 tsp garlic ~ fine chopped

1 tsp ginger ~ fine chopped

½ tsp sesame oil

½ tsp cornflour

½ tsp light soy sauce

½ tsp fish sauce

A few dashes of white pepper

Salt to taste

Oil for deep frying

Directions:

1. Combine the minced pork or prawn, bay scallops, water chestnuts, coriander, garlic, ginger, and cornflour in a bowl. Add half of the beaten eggs, saving the other half for wrapping)
2. Mix the ingredients thoroughly and season with fish sauce, light soy sauce, sesame oil, salt, and white pepper. Set aside
3. Wrap the wontons using the wonton wrappers.
4. Heat oil in a wok and deep fry the wontons until golden brown.
5. Serve hot with chili sauce, or enjoy plain.

Thai Coconut Chicken Soup

Serve 1 person

Ingredients:
1 large chicken breast ~ cubed

500ml coconut milk

500ml chicken stock

5cm galangal/ginger ~ chopped

4 stalk lemongrass ~ sliced thinly

2 kaffir lime leaves

2 green bird’s eye ~ sliced

4 tbsp fish sauce

1 tbsp brown sugar

Sprigs of coriander

1 lime ~ halved

Directions:

1. Put the saucepan on the medium heat.  Add coconut milk, chicken stock, galangal, lemongrass & lime leaves.  Bring to simmer & cook for about 5 minutes.
2. Add the chicken, chillies, fish sauce & sugar.  Bring to a boil & cook for 7-10 minutes
3. Ladle the soup in a bowl & squeeze the lime & garnish with coriander.  Serve.