Ground Chicken Burgers

Ingredients:

500g ground chicken

1/2 cup breadcrumbs

2 tbsp mayonnaise

2 tbsp minced onions

1 tbsp chopped parsley

1 clove garlic, minced

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

Hamburger buns

Lettuce

Tomato

Red onion

Instructions:

1. Mix ground chicken with all the ingredients in a medium bowl. Combine well, but avoid overmixing.
2. Form the mixture into four patties, about 3/4" thick. Press your thumb into the center of each patty to prevent them from puffing up.
3. Preheat a large non-stick skillet or grill pan over medium heat. Add oil to coat the bottom of the pan and prevent sticking.
4. Once the pan is hot, add the chicken patties. Cook for 5-6 minutes on the first side until the bottom is golden brown. Then, flip and cook for another 5-6 minutes on the other side.
5. Use a meat thermometer to ensure the burgers' internal temperature reaches 165 F.  If they need more time, lower the heat and continue cooking until done.
6. Serve with toppings.

Beef Slices in Black Sauce (Daging Masak Hitam)

Ingredients:

500g Beef Tenderloin/Sirloin, cut stripped

2 lemongrass, bruised

1-knot pandan leaf

1 cinnamon stick

5 cardamom seeds

2 star-anise

5 cloves

2 tbsp ground chili

1 tomato, diced

Enough sweet soy sauce

Marinade

1 tbsp oyster sauce

1 tbsp sweet soy sauce

1 tbsp dark soy sauce

1 tsp cumin powder

1 tsp coriander powder

1 tsp fennel powder

Mashing/Pounding

3 clove garlic

4 shallots

1" ginger

Instructions:

1. Combine the beef slices with the marinated ingredients and mash them together. Mix well, then let the mixture marinate for 1-2 hours or overnight.
2. Heat a large, heavy-bottomed pot over medium heat. Add the lemongrass, pandan leaves, and spices. Sauté for 1-2 minutes until the spices release their aroma.
3. Add the ground chili and sauté for 5 minutes. Then, add the diced tomatoes and stir-fry until the tomatoes soften.
4. Add the marinated beef slices to the pot, stirring well to combine. Add more sweet soy sauce and cook for 20 minutes or until the sauce has thickened. Stir occasionally to prevent sticking and ensure even cooking. Enjoy!

BBQ Sambal Stingray

Ingredients:

500g Stingray

1 large red onion, sliced

Sambal chili/Sambal Oelek

1/4 cup water

Salt/Sugar, to taste

Banana leaves

Cilantro, chopped

Lime

Instructions:

1. Wash the banana leaves thoroughly to remove dirt and wipe them dry. Gently heat the leaves over a low flame; they should soften immediately. Once the leaves are soft and pliable, remove them from the heat and set them aside for later use.
2. Rinse the stingray and pat dry with a paper towel.  With a knife, slice the skin of the fish to create 2-3 shallow slits on the surface.  Do the same on the other side.  This step will allow the sambal to enter the fish for complete flavor infusion.  Season with salt.
3. Heat 2 tablespoons of oil in a saucepan over medium heat.  Saute the sliced onion for 1-2 minutes.
4. Then add the sambal chili and mix them together.  Add water and season with salt and sugar.  (Note: Do not add too much water)
5. Lightly oil the surface of the prepared banana leaf and spread a layer of sambal over it.  Place the stingray over the layer of sambal and spread another layer of sambal paste over the top.  Make sure the sambal gets in between the slits.
6. Fold the banana leaves to wrap the fish.  Fold over the aluminum foil to secure the banana leaf package.  Set aside for 6 hours or overnight.
7. Place the wrapped fish on a baking tray and roast in the oven to 200 degrees C for 15-18 minutes or until the fish flakes easily with a fork.
8. Garnish with fresh onion slices, cilantro, and a squeeze of lime juice.  Serve hot with steamed rice.

Penang Hokkien Prawn Noodle

Ingredients:

300g boneless chicken thighs

400g chicken bones

3 litres water

20-30 prawns heads and shells

500g Hokkien Noodles, blanched

200g rice vermicelli, blanched/softened

2 tbsp vegetable oil

1-2 tbsp sambal chili

1 tbsp sugar

1/4 cup crispy shallots

1/4 tsp ground white pepper

2 tbsp fish sauce

Toppings

20-30 prawns, cleaned and shelled

6 hard-boiled eggs

Beansprout

Kangkon (or watercress)

Crispy shallots

Sambal

Instructions:

1. Heat the oil in a large pot. Add the prawn shells and heads. Sauté the prawns for 10 minutes until fragrant, crispy, and red.
2. Add the water and chicken bones. Bring to a boil, skimming off any impurities. Reduce the heat to medium-low and simmer for 45 minutes.
3. Add the sambal and continue boiling for another 3 to 5 minutes. Strain the broth through a fine sieve before returning it to a clean pot. Add the fish sauce and ground white pepper, and season with salt and sugar. Adjust to taste.
4. To assemble, add the prepared prawns to the stock and poach until just cooked through. Remove and slice each prawn in half.
5. Cut the reserved chicken thighs into thin strips and the hard-boiled eggs into halves.
6. Divide the blanched noodles into individual bowls. Top with beansprouts and kangkong.
7. Pour a couple of ladles of hot broth over the noodles. Add the chicken and eggs. Sprinkle with crispy shallots. Serve immediately with extra sambal on the side.

Nyonya Kuih Seri Muka

Ingredients:

Bottom Layer

250g Glutinous rice

250g coconut milk

1 tbsp sugar

1/2 tsp salt

1 pandan leaves

30 pcs Butterfly pea flowers

Top Layer

30g AP flour

1 tbsp cornstarch

70g sugar

1/2 tsp salt

85ml pandan juice (30 pcs pandan leaves + 220ml water)

160ml coconut milk

1 egg

Instructions:

1. Wash the glutinous rice and place it on a plate. Mix the thick coconut milk, sugar, and salt until well combined. Pour this mixture over the rice and stir thoroughly.
2. Position the blue pea flowers in various spots within the rice, then lay the pandan leaves on top.
3. Steam on high heat for 25 minutes. Remove the pandan leaves and stir the blue rice to distribute the color evenly. Line the bottom of a loose pot with banana leaves or parchment paper, press the steamed rice firmly into it, and keep it warm in the pot.
4. Blend the pandan leaves with water in a food processor to make juice, strain out the fibers, and squeeze the juice.
5. Combine all the ingredients for the top layer, mix well, and strain the mixture into a pot. Cook on low heat until it becomes slightly sticky, then strain it directly over the blue rice again.
6. Start with high heat; once the water boils, reduce to medium heat and steam for 35 minutes, leaving a gap in the lid to prevent steam from dripping onto the cake.
7. After steaming, allow it to cool completely before demolding. Use an oiled plastic knife to cut it into your desired size. Enjoy!

Mien Ga aka Vietnamese Chicken Noodle Soup

Ingredients:

2-3 boneless chicken thigh

1 packet of vermicelli noodles

3-litre water

1 yellow onion

3 carrots

5 ginger slices

3-5 green onion, white parts

2 tbsp chicken powder

1 tbsp salt

1 tbsp sugar

1 tsp turmeric powder

1 tbsp fish sauce

Garnish

Cilantro, chopped

Spring onion, chopped

Garlic oil

Fried shallots

Instructions:

1. Soak the vermicelli noodles until soft, then drain and set aside. 
2. Bring a pot of water to a boil, then add the chicken thighs, onion, carrots, ginger, and the white parts of the green onions. Let it simmer for 30 minutes, skimming off any scum that rises to the surface. 
3. Season the broth to taste with chicken powder, fish sauce, turmeric, sugar, and salt. Once the chicken is cooked, remove it and let it cool before cutting or shredding it into pieces. 
4. Place the vermicelli noodles in a bowl, pour the hot broth over them, and top with the cut or shredded chicken, cilantro, chopped green onions, fried shallots, and garlic oil. Enjoy!

Butter Chicken Baked Rice

Ingredients:

2 pcs boneless chicken thighs, cut into bite-sized

3 cups cooked rice

1-1/2 cup shredded mozzarella

1 large onion, chopped

2 tbsp tomato puree

1 cup heavy cream/coconut cream

1 tbsp sugar

2 tsp salt

Marinade

2 tbsp plain yogurt

1 tbsp garlic powder

1 tbsp ginger powder

1 tbsp garam masala

1 tsp turmeric powder

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

Instructions:

1. Combine the chicken with all the marinade ingredients in a large bowl. Set aside to marinate for at least 5 minutes, or overnight for the best flavor.
2. Heat oil in a large pan over medium-high heat. Add the marinated chicken and cook on each side for 2-3 minutes to achieve a sear. (Note: The chicken does not need to be fully cooked.) Remove the chicken from the pan and set aside.
3. In the same pan, add butter or ghee. Once melted, add chopped or minced onion and cook until softened. Scrape the bottom of the pan to incorporate any browned spices.
4. Pour in the tomato puree, heavy cream or coconut cream, sugar, and salt. Bring to a boil, then return the partially cooked chicken to the gravy.
5. Let it simmer for 10 minutes until the sauce is rich and flavorful, and the chicken is fully cooked. Then, turn off the heat and let the butter chicken cool slightly.
6. Scoop cooked rice into a casserole baking dish. Lightly pack with a spatula to create a flat, even layer. Then, evenly add the butter chicken over the rice layer and generously top with shredded cheese.
7. Preheat the oven to 180 degrees Celsius and bake for 10-15 minutes, or until heated through and the cheese is melted and bubbly. Enjoy!

Spicy Salmon Rice Muffins

Ingredients:

1lb salmon, skin removed, cut into small cube

Nori sheet

1-1/2 cups cooked sushi rice

Marinade

2 tbsp sesame oil

1 tbsp soy sauce

1 tbsp honey

2 scallions, diced

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp dried oregano

Salt to taste

Spicy Mayo

1/4 cup Kewpie mayo

2 tsp Sriracha sauce

1 tsp honey

Other

Avocado/Mango ~ chopped

Roasted sesame seeds

Instructions:

1. Preheat the oven to 200 degrees C. Cut nori sheets into four equal squares.
2. Toss cubed salmon in a bowl with the marinade ingredients until evenly coated. Marinate for up to 4 hours.
3. Add about 1 heaping tablespoon of rice to each nori square and spread it out slightly. Transfer the nori rice to the muffin slot and gently press down to center it. Take 4 or 5 salmon cubes and fill each muffin slot. Transfer to the oven and bake for 15-17 minutes. Broil at the end if needed to achieve a slight char on the salmon.
4. In a small bowl, mix the spicy ingredients. Taste and adjust as necessary.
5. Remove from the oven, let cool slightly, and top with avocado/mango, sesame seeds, and a drizzle of spicy mayo.

Nasi Ayam Kabsah

Ingredients:

4 chicken legs

2 tbsp Kabsa Mix (see below)

2 cup Basmati rice

4 cups water

1 large onion, finely chopped

2 tbsp chopped parsley

Instructions:

1. In a non-stick pot, heat 1 tablespoon of vegetable oil.  Saute the chopped onion until translucent, then add the chicken and cook until golden brown.
2. Stir in the Kabsa mix.  Add four cups of hot water and stir until the mix is dissolved.
3. Remove the chicken and transfer the mixture to the rice cooker.  Add the Basmati rice and gently stir.  Return the chicken and cook as usual.
4. Garnish with chopped parsley.

Kabsa Mix

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp cinnamon powder

1/4 tsp clove powder

1/4 tsp nutmeg powder

1/2 tsp ground black pepper

1 tsp cardamom powder

1 tsp ginger powder

1 tsp fennel powder (Optional)

Dry Chili Pan Mee aka Chili Ban Mian

Ingredients:

500g minced chicken

50g anchovies

5 pcs dried Shiitake mushrooms

4 cloves of garlic, chopped

1 stalk spring onion, chopped

Marinade

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp dark soy sauce

1/2 tsp sugar

1/2 tsp sesame oil

1/2 tsp cornstarch

Salt to taste

Ban Mian

1 cup AP flour

1/4 cup cornstarch

1/4 cup water

1 tbsp cooking oil

1 egg

1/4 tsp salt

Instructions:

1. Soak the dried mushrooms in warm water until they're soft. Slice them thinly and set them aside for later use.
2. Marinate the minced chicken in a large bowl for 30 minutes.
3. Preheat the oil over medium heat and fry the anchovies until they are crispy. Remove and place them on an absorbent paper towel.
4. Use the same oil to fry the chopped garlic until fragrant. Next, add the sliced mushrooms and marinated minced chicken. Stir-fry until the mushrooms turn opaque. Simmer until the meat is thoroughly cooked and the liquid reduces. Adjust seasoning to taste.
5. Mix all the ingredients in a large bowl to make Ban Mian. Knead until it forms a large dough that no longer sticks to your hands. (Note: You may need more water or flour to achieve a smooth dough.)
6. Let the dough rest for an hour, then cover it with a damp cloth. Divide the dough into four equal pieces. Lightly dust the working surface with flour. Flatten the dough to about 1/8 inch thickness. Use a pizza cutter to slice the dough into 3/4-inch-wide noodle strands. Continue with the remaining dough. Dust the noodle strands lightly with flour to prevent sticking.
7. Prepare a large pot of boiling water with salt. When the water reaches a rolling boil, add the noodle strands and gently stir to avoid sticking. Cook for about 1 minute, then remove and submerge in cold water to stop the cooking process.
8. To assemble, portion the noodles into serving bowls. Add chili oil and cooked minced meat, then top with a drizzle of sauce. Finish with a poached egg and crispy anchovies.

Butter Chicken Curry

Ingredients:

1 whole chicken (cut 12 pcs)

250g butter

3 stalk curry leaves

1 large Holland onion, sliced

7 cloves garlic, sliced

3-4 bird's eye green chili, sliced

1/2 tbsp curry powder

1 tin evaporated milk/fresh milk

12 sliced cheddar cheese (or any type)

1/2 tsp salt

2 tsp sugar

1/2 tsp seasoning

Coating

3 tbsp crispy chicken Bestari flour

3 tbsp AP flour

Instructions:

1. First, combine both flours in a large bowl and coat the chicken pieces in the mixture.
2. Heat oil over medium-high heat in a large wok and fry the coated chicken until it is crispy and golden brown.
3. While the chicken is frying, melt the butter in another wok. Next, add the sliced onion, garlic, green chili, curry leaves, and curry powder and continue to stir.
4. Add evaporated or fresh milk and the sliced cheddar cheese, stirring until the cheese has completely melted. Add salt, sugar, and seasoning, mixing well. Finally, add the fried chicken to the butter mixture and coat it thoroughly.

Roti Jala aka Net Bread

Ingredients:

3 cups AP flour

2 cup water

1 cup evaporated milk/fresh milk

1 egg

2-1/2 tsp cooking oil

1/2 tsp salt

1/2 tsp vanilla

1/4 tsp turmeric powder

Instructions:

1. Add all the ingredients to a blender and blend until smooth. Strain the mixture to eliminate any lumps. Pour the batter into a squeeze bottle.
2. Heat the flat pan over medium heat, and gently squeeze the batter in a circular motion onto the pan to create a lacy pattern. Cook until set, then slide the crepe onto a plate. Repeat this process until all the batter is used. Once cool enough to handle, fold both sides of the crepe and roll it to create a neat package. Serve with spicy chicken curry. Enjoy!

Banana Chocolate Cake

Ingredients:

6 bananas ~ mashed

375g AP flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

4 large eggs

155ml Condensed milk

84g butter ~ melted

1 tsp essence vanilla

1 cup chocolate chips

Instructions:

1. In a large bowl, combine the mashed bananas with all the ingredients. Mix thoroughly to batter.
2. Pour the batter into a lined 7x7-inch pan. Slice one banana into three pieces and arrange them on top. Sprinkle with additional chocolate chips.
3. Preheat the oven to 350 degrees F and bake for 50 minutes or until golden brown.

Chicken Rendang

Ingredients:

7-8 pcs mixed chicken

1 pcs turmeric leaves, sliced thinly

1-1/2 cup coconut milk

1 cube chicken knorr

1 tsp salt

1 pcs asam keping

1/2 pcs coconut sugar

2 tbsp "kerisik" aka coconut paste

Paste

3 red onions

3 clove garlic

1" ginger

1" galangal

1" turmeric

1 stalk lemongrass

1 tsp cumin, roasted

1 tsp coriander, roasted

2 tbsp chili paste/boh

Instructions:

1. First, roast the cumin and coriander. Then, add all the ingredients for the paste to a food processor and blend until smooth.
2. Heat oil in a large wok over medium-high heat. Add the paste and stir-fry until fragrant.
3. Next, add the chicken pieces, coconut milk, and "asam keping." Cover with a lid and let it cook for 20 minutes. Then, add the coconut sugar and "kerisik" and season with salt. Continue stirring for another 10 minutes.
4. Add a cube of chicken Knorr and mix well. Cook for an additional 10 to 20 minutes. Finally, sprinkle in the turmeric leaves and stir well. Enjoy!

Lemang Paper Cup

Ingredients:

2 cups Glutinous rice

500ml coconut milk

1/2 tsp salt

Banana leaves

4 paper cups

Instructions:

1. Rinse the glutinous rice thoroughly. Drain the water, then soak the rice in coconut milk and enough water for 30 minutes.
2. Prepare paper cups and banana leaves, rolling the banana leaves into the paper cups.
3. Fill the cups with the glutinous rice until they are three-quarters full, then pour in the coconut milk until the rice is submerged.
4. Heat the steamer and steam the glutinous rice for 45 minutes or until cooked. After 30 minutes, press the rice with a spoon to make it firm. Continue to steam for another 15 minutes.
5. Once cooked, bake the rice cake in a preheated oven at 180 degrees C for 10 to 20 minutes. Let it cool completely, then cut it with a sharp knife. It is best served with rendang, serunding, or any preferred accompaniment.

Steamed Ginger Chicken

Ingredients:

2 Boneless Chicken Thighs

2" ginger ~ sliced matchsticks

5 cloves garlic ~ sliced thinly

1 tbsp oyster sauce

1 tbsp sweet dark soy sauce

1 tbsp sesame oil

1 tbsp fish sauce

1/2 tsp ground white pepper

1 tsp seasoning powder

1 tsp salt

2-4 stalk spring onion ~ cut 2" length

5 dried shiitake mushrooms ~ soaked & sliced

1 fresh red chili ~ deseeded & sliced thinly

Instructions:

1. Rinse and dry the boneless chicken, then cut it into bite-sized pieces. Combine all the ingredients except the spring onion, and marinate the chicken for at least an hour.
2. Place the spring onion at the bottom of a large bowl and top it with the marinated chicken.
3. Steam the chicken for about 20 minutes, remove it from the steamer, and garnish with sliced chili.

Enoki Beef Roll

Ingredients:

1/2 packet of Enoki mushrooms

1 packet of Shabu-shabu beef

1 yellow onion ~ sliced

2 eggs ~ beaten

1 stalk of green onion ~ chopped

Sauce:

1/4 cup water

2 tbsps light soy sauce

1 tbsp dark soy sauce

1 tbsp brown sugar

1 tbsp sesame oil

1 tsp black pepper

1/4 tsp salt (to taste)

Instructions:

1. Trim the ends of the Enoki mushrooms and separate them into bite-sized bundles. 
2. Wrap each bundle of Enoki mushrooms securely with a slice of beef. 
3. In a saucepan, heat 2 tablespoons of vegetable oil over medium-high heat. Sauté the sliced onion until it becomes translucent. 
4. Place the wrapped Enoki beef rolls on the translucent onions, then pour the sauce over them. 
5. Simmer for 3 minutes, then gently flip the Enoki beef rolls. Pour the beaten eggs over the arranged rolls. 
6. Cook for another 3 minutes, then garnish with chopped green onions. Enjoy!

Lemongrass Fried Chicken Wings

Ingredients:

12 chicken wings

2 lemongrass, crushed and shredded

1 tsp fish sauce

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sugar

1 tbsp cooking oil

Cornstarch

Grind/Chop

4 stalk lemongrass

6 clove garlic

8 pcs shallots

2 bird's eye chili

2 kaffir lime leaves

Instructions:

1. Make a slit in the middle of the chicken wings. Repeat the process for the remaining wings.
2. In a large bowl, combine the chicken wings, water, 1 tablespoon of salt, and 1 teaspoon of vinegar. Soak for about 15 minutes.
3. After 15 minutes, squeeze out the blood and pat dry.
4. Add the ground ingredients to the grinder or chopper and grind or chop roughly.
5. Transfer the chopped ingredients to the chicken wings and add fish, soy, oyster, sugar, and cooking oil. Massage to coat evenly and set aside to marinate for 2-3 hours.
6. Heat oil in a saucepan over medium-high heat. Lightly coat the chicken with cornstarch and fry until crispy and golden brown. Then add the shredded lemongrass and fry it with the chicken for one minute.
7. Transfer the fried chicken and lemongrass to absorbent paper towels.

Shrimp Chee Cheung Fun aka Rice Noodle Rolls

Ingredients:

Vietnamese rice paper 

30 shrimp, cleaned 

1 tbsp water 

1/2 tsp sugar 

1/8 tsp baking soda

Marinade:

1/4 tsp sesame oil 

1/8 tsp salt 

1/2 tsp cornstarch 

1/4 tsp white pepper

Sauce:

1 scallion (white part only) 

6 slices of ginger 

- 2 1/2 tbsp light soy sauce 

5 tsp sugar 

1/3 cup water 

1 tsp oyster sauce 

1 tsp oil 

Salt (to taste)

Instructions:

1. Toss the cleaned shrimp with water, sugar, and baking soda. After coating the shrimp, cover and refrigerate for 2 hours. 
2. After 2 hours, rinse the shrimp under cold running water for 5 minutes to remove the sugar and baking soda. Pat them dry with a paper towel. 
3. Marinate the shrimp with the marinade ingredients, cover, and return them to the refrigerator for later use. 
4. Prepare the sauce by adding all the ingredients to a small saucepan over medium-low heat. Heat the sauce until it simmers, then turn off the heat. Allow it to cool completely, and remove the ginger and scallion. 
5. Dip a piece of rice paper in water to soften it. Place it on a plate, arrange three pieces of shrimp on top, and roll the rice paper. 
6. Put the shrimp rice paper rolls on an oiled plate. Steam for about 5 minutes or until the shrimp are cooked. 
7. Once the shrimp rice paper rolls are ready, pour the sauce over them, add some crispy chili oil, and sprinkle with chopped green onions. Enjoy!

Chicken Char Siu (On Stove)

Ingredients:

3-4 Boneless Thigh

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Taucu paste (Substitute Miso Paste)

1 tbsp five spice powder (Optional)

4 tbsp honey

3 tbsp sugar

Instructions:

1. Combine all the ingredients to marinate the chicken overnight.
2. Add the marinated chicken to a saucepan and pan-fry for 5 minutes. Turn the chicken and pour in the remaining marinade sauce. Cook over medium-low heat until the sauce thickens. Sprinkle with roasted sesame seeds. Enjoy!