Roasted Stuffed Chicken Wings

Ingredients:

15 chicken wings ~ debone

250g prawn ~ minced

2 tbsp honey

Marinade

1/2 apple ~ sliced

5 cloves garlic ~ crushed/minced

1 tsp salt

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp dark soy sauce

Directions/Instructions:

1. Debone the chicken wings and pat dry.  Set aside.
2. Mince the prawn into a paste and add the salt and pepper.  Transfer the prawn paste into the piping bag.
3. Pipe the prawn paste into the chicken wings.
4. In a casserole dish, mix all the marinade ingredients.  Arrange the stuffed chicken wings to marinate for 30 mins or more.
5. Preheat the oven to 180 degrees C.  Spray a non-stick on the baking tray and place wings.  Bake for 20-25 mins or until nicely browned.
6. After 20-25 mins, brush the honey on the surface and bake for another 5 mins.  Serve.

Sambal Ganjah Aceh

Ingredients:

5-6 medium prawns 

5 shallots

10 red chilies

3-4 red bird's eye chilies

2 lemongrass ~ thinly sliced

4 lime leaves ~ thinly sliced

2 lime ~ remove seeds

1 tbsp sugar

1/2 tsp salt

2-3 tbsp cooking oil

Directions/Instructions:

1. Remove the head and shell of the prawn.  Wash and pat dry.
2. In a small saucepan, add oil and fry the prawn till golden.  Set aside and let it cool completely.
3. Add all the above ingredients to a blender, including the cooked prawn and cooking oil.  Blend all the ingredients roughly into a paste.
4. Serve as a condiment with crackers or white steamed rice.

Homemade Bakso Meatballs

Ingredients:

1kg minced meat

1kg minced chicken

200g Tapioca flour

1 tsp baking soda

1 tbsp garlic powder

1 tbsp white pepper powder

1 tbsp chicken powder

1 tbsp salt

1 egg white

1 cup ice-cube

Soup base

4 shallot

5 cloves garlic

8 roasted candlenuts

1 tsp salt

1 tsp sugar

1 tsp chicken powder

1 tsp white pepper powder

Directions/Instructions:

1. Place all the ingredients in a food processor and blend until thoroughly combined and smooth.
2. Boil water in a large pot and add a pinch of salt. Using your hands, make meatballs and add them to the simmering water. Use spoons to scoop and shape them.
3. When the meatballs start floating, that's when the meatballs are cooked.  Scoop the meatballs and set them aside.
4. Blend the shallot, garlic, and roasted candlenuts into a fine paste in a blender.  Heat a little oil over medium-low heat and saute the paste until fragrance.
5. Pour the sauteed paste into the same pot of water and stir to mix. Then, add the salt, chicken powder, and white pepper. Bring the broth to a boil for 3 minutes.
6. Finally, the bakso is ready to be served.

Tokachi Butadon (Japanese Pork Bowl Rice)

Ingredients:

450g pork belly

1/4 tsp salt

1 scallion ~ chopped for garnish

Sauce

1/2 cup sake/Chinese Rice wine

1/2 cup soy sauce

1/3 cup mirin

40g light brown sugar

2 cloves garlic ~ mashed

Directions/Instructions:

1. Add all the sauce ingredients to a pot and bring to a boil.  Lower the heat to keep the pot from boiling over, and cook the sauce until the bubbles become big and glossy or the sauce has reached a temperature of 230deg F / 110deg C
2. Sprinkle the pork belly evenly with salt. Heat a large frying pan over medium-high heat until very hot, and then add the pork in a single layer. Fry until slightly browned on one side, flip it over, and fry the second. Transfer to a plate and repeat until all the pork has been fried.
3. After the last piece of pork has been fried, wipe out the oil from the pan. Add 1/4 cup of the sauce to the pan, reduce until it is very thick and viscous, and then return the pork to the pan. Flip the meat around several times until it is glazed with the sauce.
4. Transfer the pork to a wire rack set over a heat-proof plate. Use a kitchen torch to brown the glaze and meat until it is lightly charred around the edges. Alternatively, grill the pork and brush the sauce between grillings until lightly toasted.
5. To assemble the pork, add a portion of rice to large bowls. Drizzle a tablespoon or two of sauce around the rice. Arrange the grilled pork on the rice and garnish with chopped scallions.

Chicken Lollipop

Ingredients

12 chicken drums

5 tbsp cornflour

4 tbsp AP flour

1 egg

oil for frying

Marinade

1-1/2 tbsp ginger garlic paste

1 tbsp light soy sauce

1 tsp vinegar

1 tsp red chili powder

2 tsp chili paste

1 tsp black pepper

Salt to taste

Directions/Instructions

1. Pat the chicken lollipops dry with paper towels.
2. In a large bowl, combine the marinade ingredients. Add the chicken lollipops and toss to coat. Refrigerate covered for at least 1 hour or overnight.
3. In another bowl, prepare the batter by combining the flour, egg, and salt.  Blend the batter until it is smooth and free of lumps.
4. Holding one chicken lollipop's exposed bones, dip the meaty end into the batter to thoroughly coat it. Then, place it aside on a dish. Repeat this with the rest of the chicken lollipops.
5. Heat vegetable oil in a big saucepan over medium-low.  Fry the chicken lollipops in batches until golden brown, about 5-8 mins each.
6. Place the fried chicken lollipops on a sheet tray lined with paper towels.  Serve immediately with any of your preferred dip sauces.

Teriyaki Salmon

Ingredients:

5 pcs Salmon fillet ~ cut 1"

1/2 cup homemade teriyaki sauce (Recipe here)

small knob ginger ~ grated

3 tbsp cornstarch/potato starch

2 tbsp cooking oil

Directions/Instructions:

1. Grate the ginger and squeeze about 1/4 tsp of juice out of the pulp. Add this to the homemade teriyaki sauce and set it aside.
2. Use paper towels to dry off the surface of the salmon.  Then, starch and dust are added to every surface of the salmon with an even coating.
3. Heat a frying pan over medium heat until it is hot but not scorching. Add the oil and fry the salmon undisturbed until it is cooked about 1/3 of the way on one side.
4. Flip the salmon over and fry it until it is cooked, about 1/3 of the way through on the other side.  Remove the salmon from the pan and drain on a paper towel.
5. Use a tong to remove all the excess oil from the pan. Then, add the teriyaki sauce and bring the mixture to a boil.
6. Return the salmon to the pan and repeatedly flip it. Then, add 1 tbsp of butter until glazed with a thick, shiny sauce.
7. Serve the salmon teriyaki over steamed white rice with any remaining sauce drizzled.  Enjoy!

Homemade Teriyaki Sauce

Ingredients:

200ml sake ~ see note below

200ml mirin

250ml soy sauce ~ (I use Japanese soy sauce)

60-90g white sugar

2 tbsp honey (Optional)

1 tsp chopped garlic

1 tsp chopped ginger

Directions/Instructions:

1. Combine the ingredients in a small saucepan and bring the mixture over medium heat.
2. Stir for a few minutes until the sugar dissolves; do not boil the mixture.
3. Strain the sauce to remove the ginger and garlic pieces into a sterilized jar and leave uncovered to cool.  The sauce will thicken as it cools.  Once cooled, close the lid and store in the pantry until ready to use.

Substitute

Sake - Chinese/Korean rice wine or water.  Do not substitute with rice wine vinegar.

Mirin - with sake (1/4 cup sake + 1/4 cup water + 3 tbsp sugar) or without sake (1/2 cup water + 3 tbsp sugar)

Laksa Bogor (Indonesia Style)

Ingredients

1/2 packet vermicelli noodles

1 pcs chicken breast

1-litre coconut milk

500ml chicken broth

2 bay leaves

4 lime leaves

1 lemongrass ~ crushed

1" galangal ~ crushed

Salt to taste

Paste

3 cloves garlic

6 shallots

3 candlenuts

2" fresh turmeric

1" fresh ginger

1/4 tsp cumin ~ roasted

Condiment

Bean sprout

1 tempeh, aka Fermented Soybean ~ bite-size, fry

1 firm tofu ~ bite-size, fry

Hard-boiled eggs

Directions/Instructions:

1. To make the chicken broth, fill a pot with 1 liter of water and bring it to a boil.  Then add the crushed lemongrass, galangal, bay leaves, lime leaves, and chicken breast.  Slowly bring to a boil; reduce the heat until the mixture is just at a simmer.    Skim foam as necessary.
2. Dish the chicken until cool enough to handle, shred the meat, and set aside for later use.
3. Preheat a pan; add cooking oil and ground paste.  Stir fry until it smells fragrant for about 3-4 mins.
4. Transfer the fried paste to the pot of chicken broth.  Stir to mix well.  Bring to a boil and lower the heat to simmer for 15-20 mins.  Then, stir in the coconut milk and add salt to taste.
5. Portion the cooked noodles into an individual serving bowl.  Top with shredded chicken, beansprout, fried tempeh, and fried tofu.  Ladle the hot soup over.  Add hard-boiled eggs, chopped green onion, and fresh mint.  Serve immediately.

Lahori Green Chili ~ Pakistan Style

Ingredients:

1kg chicken mix

2 tbsp ginger/garlic paste

1/2 tbsp chili powder

1/2 tbsp turmeric powder

1 cup coriander leaves ~ chopped/divided

3 green chili ~ halves

200ml curd/yogurt

150ml fresh cream

1/2 cup cooking oil

3 tbsp ghee

Salt to taste

Powder

1-1/2 tbsp ground white pepper

1-1/2 tbsp ground black pepper

1-1/2 tbsp cumin powder

Paste

1 cup coriander leaves

1 cup mint leaves

4-5 green chili

2-3 tbsp water

Directions/Instructions:

1. Heat oil and ghee in a wok over medium-high heat. Add the ginger/garlic paste and saute for 30 seconds until fragrant.
2. Then add the red chili and turmeric powder and continue to saute until they mix well. Add the chicken pieces and stir to cook for 8-10 minutes.
3. Add the halves of green chili and continue to saute for another 2 minutes. Next, add the ground paste, mix well, cover with the lid, and cook for 2-3 minutes on medium-low heat.
4. Add the yogurt and stir to mix well.  Let it simmer for 4-5 mins.  Stir in between to prevent it from sticking to the bottom.
5. Add all the ground powder, chopped coriander, and salt.  Mix well and cook for 2-3 mins.
6. Lastly, mix the fresh cream well until the gravy thickens and the oil separates. Cover with the lid and simmer for another 5 minutes on low heat.

Baked Miso Salmon in Foil

Ingredients:

Salmon fillet

Marinade

2 tbsp miso paste

1 tbsp sugar

1 tbsp mirin

1 tbsp sake

Directions/Instructions:

1. Combine the marinade ingredients in a small bowl and whisk to combine. Refrigerate the marinade for 30 minutes to an hour.
2. In a baking pan, place a sheet of aluminum foil to make a pouch and spread the marinade over the top of the salmon.
3. Fold the sides and ends of the aluminum foil to make a pouch. Seal tightly so juices do not flow out.
4. Place in the oven and bake for 10-12 min at 350 deg C or until done.  Serve with white rice and a side condiment salad of your choice!

Note

Best Substitute for Sake

• Mirin
• Chinese Shaoxing Wine
• Dry Sherry
• White Wine
• Rice Wine Vinegar
• White Grape Juice
• Distilled White Vinegar

Homemade Baguette Bread Bowls

Ingredients:

440ml water ~ lukewarm (110-115 deg C)

10g instant dry yeast

2 tbsp granulated sugar

1 tbsp salt

720g bread flour

Direction/Instruction:

1. In the bowl of an electric stand mixer, stir together the water, yeast, and sugar until the yeast is dissolved. Cover with a towel and stand until the mixture is foamy about 5 minutes.  
2. Add the salt and bread flour and mix.  Slowly add more flour (about 1 cup at a time) until the dough starts pulling away from the bowl's sides.
3. Knead the dough for about 5 mins.  Stop and touch the dough.  The dough should not be "sticky" but may barely stick to the finger.  Add a little more flour, as needed, until reaching that consistency.  Knead for 2-3 more mins.
4. Lightly spray another large bowl with nonstick spray and transfer the dough to that bowl.  Cover with a dish towel and let it rise until doubled in size for about 30-45 mins.
5. Gently deflate the dough & divide it into 6 equal portions.  Stretch each portion into a tight ball, pinching the bottom with your fingers & rolling around on the counter to seal & shape.
6. Place the balls on a greased baking sheet, cover lightly with a dish towel or plastic wrap, and let them ferment for 20 minutes.
7. After 20 mins, lightly sprinkle some bread flour on the tops of each dough ball and make a tiny "X" slit on the top of the dough with a serrated knife.
8. Spray water evenly before baking (This will make the outside of the bread hard and crispy).
9. After placing the bread on the center oven rack to bake, before closing the oven door, throw 1/2 cup of water onto the now super hot baking sheet on the bottom oven rack and quickly close the oven door. This creates steam that sets that crusty, chewy crust.
10. Bake for 20-25 minutes or until golden brown in a preheated oven at 220 degrees C. Let it cool completely for at least 20 minutes before cutting the top off.
11. Cut a large round from the top of each loaf and scoop out the center. Fill the loaf with hot, creamy gravy and serve immediately.

Crispy Spicy Anchovy (Malay Style)

Ingredients:

4-5 shallots ~ slice thinly

20-25 dried chilies ~ cut halves

500g dried anchovies ~ wash, pat dry

1-2 tbsp sugar

1/2 tsp white pepper powder

1 cup cooking oil.

A little salt

Directions/Instructions:

1. In a pan, heat cooking oil over medium and add sliced shallots. Fry the shallots until golden brown. Remove and drain on a kitchen paper towel. Set aside.
2. Next, fry the dried chilies till they turn dark red.  Remove and drain.  Set aside.
3. Add the anchovies and fry on low heat using the same cooking oil until golden brown or crispy. Remove and drain to remove excess oil. Set aside.
4. Add fried chilies, 1-2 tbsp fried anchovies, sugar, white pepper, and salt. Blend the ingredients in a food processor until they are ground.
5. Add the fried anchovies, ground ingredients, and fried shallots in a large bowl.  Mix it evenly.  Store in an air-tight container.

Khao Soi Curry Noodle aka Chiang Mai Curry Noodle

Ingredients:

12 pcs chicken drumlettes

1/2 quantity of spice paste (recipe here)

800g egg noodles

4 cups chicken stock

6 cups coconut milk

3 tbsp fish sauce

1 tbsp palm sugar ~ finely shaved

4 tbsp cooking oil

Wanton wrapper ~ cut thin strips

Bean sprouts

Coriander leaves ~ chopped

Condiments:

Lime ~ edges

Shallot ~ wedges

Sambal ~ Optional

Chinese pickled mustard green ~ Optional

Directions/Instructions:

1. Heat vegetable oil in a large, heavy-bottomed saucepan over medium heat. Add the spice paste and cook for about 2 minutes. Next, add the chicken and cook for about 2 minutes until browned. Stir in the coconut milk, chicken stock, fish sauce, and palm sugar.
2. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Then, taste and adjust the seasoning with fish sauce, salt, and/or palm sugar as needed. Heat vegetable oil in a wok or saucepan over high heat for the wonton strips. Once the oil reaches 180 degrees Celsius, carefully add a small handful of wonton strips. Cook for about 30 seconds or until they are golden brown. Drain the fried wontons on a paper towel. Repeat until all the wontons are cooked.
3. When ready to serve, divide the cooked noodles into large bowls. Top each bowl with a drumette and ladle the soup over it. Sprinkle with coriander and crispy wonton strips. Serve with lime wedges, shallots, chili paste, and pickled mustard greens on the side.

Khao Soi Curry Paste

Ingredients:

10-15 dried long red chilies

2 tsp ground coriander

1 tsp ground cumin

1 tsp salt

1 stalk lemongrass ~ finely chopped

4cm galangal ~ finely chopped

6-8 red shallots ~ finely chopped

4 cloves garlic ~ finely chopped

8 pcs turmeric ~ finely chopped

4 lime leaves ~ finely chopped

Directions/Instructions:

1. Soak the chilies in hot water for 10 mins until soft.
2. Add all the ingredients above to the blender and blend until a smooth paste forms. If the paste is dried, add a couple of chilies and water and continue to mix until smooth.

Yaki Udon aka Stir Fried Udon Noodle

Ingredients:

500g Japanese udon noodles

150g shrimp

100g sliced beef

1/2 Yellow onion ~ sliced

3-4 cloves garlic ~ minced

1 cup cabbage ~ shredded

1/4 cup carrot ~ julienned

Sauce

1 tbsp light soy sauce

2 tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp honey/brown sugar

1 tbsp mirin

1 tsp black pepper

Directions/Instructions:

1. Season shrimp/beef with salt and pepper.  Combine all sauce ingredients in a small bowl.
2. To prepare udon noodles, soak them in hot water for about a minute. Then, using chopsticks, carefully loosen the noodles. Rinse with cold water, drain, and set aside.
3. Heat oil in a wok or large pan over medium heat. Add the shrimp and cook for about 2 minutes or until opaque. Remove and set aside.
4. Add oil to the same wok, add onion and garlic, and cook until aromatic. Add cabbage and carrot, and cook for 2-3 minutes.
5. Add the cooked shrimp, udon noodles, and sauce mixture.  Toss them together until the noodles are evenly coated.  Add green onion and mix to combine.  Garnish and enjoy!

Beef Tapa (Filipino Style)

Ingredients:

500g beef sirloin strips

1/4 tsp baking soda (Optional)

2 cup water

Marinade

4 tbsp light soy sauce

4 tbsp brown sugar

12 pcs calamansi - juice

4 tbsp olive oil

10 cloves ~ minced

1 tsp black pepper

Directions/Instructions:

1. Place the beef in a bowl and sprinkle with the baking soda.  Mix until well blended.
2. Add lemon juice and mix again several times.  Then, add all the marinade ingredients to a bowl and marinate the beef for at least 4 hours or overnight.
3. Heat the pan over medium heat, and add the marinated beef with water.  Make sure the water is safe for the meat.
4. Cover it with the lid and set the heat to low when it boils. Simmer for 30 minutes.
5. After 30 minutes, stir the beef to prevent it from sticking to the pan. Then, increase the heat to medium and let it evaporate the water. Stir frequently at this stage until the water is dry.
6. Serve with fried garlic rice and fried egg.

Green Chili Chicken Andhra Style (Quick and Easy)

Ingredients:

1kg boneless chicken thigh ~ cut 

15-20 green chili ~ deseeded

1/2 cup oil

1/2 tsp turmeric powder

1 tsp salt

2 tbsp vinegar/lemon

1/2 cup water

Cornflour solution (2 tbsp flour+1/2 cup water)

Directions/Instructions:

1. Grind the green chili without water to a coarse paste in a grinder.  Set aside.
2. Add oil to a wok over medium heat. Add the coarse green chili paste and fry for a minute or until aromatic.
3. Add the turmeric powder, mix well, and cook for 1 minute. Then, add the water, vinegar, and salt. Stir to combine and bring it to a boil.
4. Then add the chicken pieces and continue to stir to mix. Cook for about 5 minutes or until the chicken is cooked.
5. Lastly, add the cornstarch solute and cook for 2-3 minutes until the gravy slightly thickens.  Andhra chili chicken is ready to be served.  Enjoy!

Tip:

To enhance the flavor, cornstarch can be substituted for cashew paste. I use 12-15 cashews + 100 ml water and grind to a smooth paste.

Homemade Briyani Masala

Ingredients:

2 tbsp coriander seeds

1 tsp cumin seeds

2 tsp caraway seeds

2 tbsp green cardamom

1 tbsp black peppercorns

2 tsp cloves

5-6 pcs black cardamon

3 pcs cinnamon stick

7-8 pcs dried red chilies

7-8 pcs bay leaves

3 pcs mace

1 tbsp fenugreek

1/2 tsp nutmeg powder

1/2 tsp turmeric powder

1/2 tsp salt

Directions/Instructions:

1. To roast the whole spices, heat a pan on high heat.  Once hot, reduce the flame to a minimum.  Then add all the dry spices except the powder & salt.  
2. Slowly roast these spices on low flame. You should start to smell their fragrance and warm them up a little. Be careful not to burn the spices.
3. Transfer the spices into a bowl to let them cool down completely.
4. Once cool, transfer the spices, including nutmeg, turmeric, and salt, to a mixer-grinder. Grind these spices together well—It is not necessarily very fine, but a little coarsely will do.
5. Store this homemade biryani masala in an airtight container for at least 2-3 months.

Tip:

Caraway can substitute the same amount of Fennel seeds.

Prawn Ghee Roast (Manglorean Style)

Ingredients:

500g prawn ~ deshelled & devein

2 sprigs of curry leaves

5 tbsp Ghee ~ divide

Marinade

2 tbsp curd/yogurt

1 tbsp lemon juice

1 tsp turmeric powder

1 tsp chili powder

1/4 tsp salt

Masala Paste

10 dried chili ~ deseed

2 tbsp  coriander seeds

1/2 tsp mustard seeds

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp black peppercorn

1/4 tsp fenugreek seeds

10 cloves garlic

1 tbsp tamarind paste

2-4 tbsp water or more

Directions/Insturctions:

1. Combine the prawns with all the marinated ingredients in a mixing bowl and marinate for 30-60 minutes. Set aside.
2. Heat a pan over medium-low heat, and dry roast the masala paste until aromatic.  Transfer it to a plate to cool completely.
3. Once remarkable, transfer the roasted ingredients to a mixer/grinder; add the garlic, tamarind paste, and water.  Grind to a fine paste.  Set aside.
4. Heat a saucepan over medium heat, and add 3 tbsp ghee.  Cook the marinade prawn at about 80% and dish the prawn out.  Set aside.
5. Heat the same saucepan over medium heat, and add the masala paste.  Keep stirring to combine, and add salt to taste.
6. Cook until the masala starts to release ghee from the sides, stirring it in between to prevent it from sticking to the bottom of the pan.
7. Now add the semi-cooked prawns and curry leaves. Mix them with the masala and cook them on low heat for 5-7 minutes or until the masala is dry.
8. Before removing the pan from heat, add 2 tbsp ghee and stir to combine. The prawn ghee roast is ready to serve hot with chapati or steamed rice.

Ayam Masak Lemak Cili Padi aka Spicy Coconut Chicken

Ingredients:

1kg Chicken (mix)

10-20 bird's eye chilies (Red & Green)

2-3" fresh turmeric or 1 tbsp turmeric powder

2 stalk lemongrass

2 potatoes ~ cut quarters

1-liter coconut milk

1 pcs turmeric leave (Optional)

1 tsp salt

2 pcs asam gelugor

Directions/Instructions:

1. Remove the bird's eye stem. Peel the potatoes and cut them into 4 parts each. Coarsely tear the turmeric leaves. Trim the lemongrass ends and pound them slightly.
2. Finely blend the bird's eye chili and fresh turmeric in the blender with a bit of water. Set aside.
3. Grill the chicken in a wok or pot until the oil oozes out. Then, add the blended ingredients, including lemongrass. Stir to mix, cover, and cook for about 2 minutes.
4. Remove the lid, add the potatoes, and simmer until the chicken is cooked (about 5 mins).
5. Then, add the concentrated coconut milk, salt, turmeric leaves, and asam gelugor. Simmer over low heat, stirring occasionally to avoid lumpy gravy.
6. Once it boils, turn off the heat and serve with steamed white rice.