KFC Popcorn Curry Chicken Rice Bucket

Ingredients:
KFC Popcorn Chicken Recipe
Curry Recipe
Chicken Rice Recipe

KFC Popcorn Chicken

Ingredients
250g boneless & skinless chicken thigh/breast
100g AP flour (refer to Note below)
50g Tapioca/rice flour
2 egg white
2 tbsp milk
3/4 cups panko breadcrumbs

Seasoning
1/2 tsp powder sugar
1/4 tsp salt
1/8 tsp onion powder
Pepper & salt

Directions:
For Deep Fry

1. Fill a large pot with 8 cups of water & add 1/4 salt + 1/4 cup sugar bring to a boil over high heat until dissolved.  Let it cool completely
2. Add the chicken to brine cover & transfer to refrigerate overnight.
3. Cut the chicken pieces in small bite size.
4. In a bowl, whisk together flour & seasoning.  Coat the chicken pieces in the mixture flour
5. Another bowl, whisk egg white & milk until becomes smooth.
6. Place the breadcrumbs on a small plate & keep it beside the egg mixture.
7. Dip the flour coated chicken into the egg mixture then dip again in the flour mixture & then in the breadcrumbs.
8. Heat the oil on medium-high & deep fry the chicken for about 5 mins or till golden & crispy.

For Bake

1. Preheat the oven at 250 deg C.  Spray some olive oil on a non-stick baking sheet.  Place the marinade chicken (see step No. 5) on the non-stick baking sheet.  Spray olive on the chicken pieces.
2. Bake the seasoned chicken pieces for 5 mins.  Flip the chicken pcs till it became golden & crispy.

KFC Flour

1 tsp ground oregano

1 tsp chili powder

1 tsp dried saga

1 tsp dried basil

1 tsp dried marjoram

1 tsp pepper

1 tsp salt

2 tbsp paprika

1 tsp onion salt

1 tsp garlic powder

1 tbsp MSG

Coca-cola Chicken Wings

Ingredients
500-700g chicken wings
1/2 carrot ~ cut cunk
1 stalk spring onion ~ sectioned
5 slice ginger
3 clove garlics ~ smashed
1/2 cup coca-cola

Seasoning
2 tbsp light soy sauce
1-2 tbsp dark soy sauce
1 tbsp rice wine
Pepper to taste

Directions:

1. Heat some oil in wok/sauce pan; saute ginger & garlic until fragrant.
2. Add chicken & carrot; saute & continued to cook until light brown.  Pour in the seasoning & coke.  Bring to a boil & continue to cook for 20 mins uncovered until sauce thicken & chicken wings are caramelized (Add water if necessary).
3. Off the heat & add spring onion & serve.

Crispy Crab Sticks

Ingredients:
A packet of imitation crab sticks
Oil for deep frying

Cornstarch ~ dusting

Direction:

1. Shred the crab sticks into thin strips.  Then dust/coat some cornstarch from preventing the crab stick together.
2. Heat oil over medium fire.
3. Place shredded crab sticks, in small amounts at a time, into the hot oil.  Fry until golden brown.
4. Drain excess oil on a paper towel & store it in an air-tight container.

Bak Kwa - Beef (Halal version)

Ingredients:
500g beef minced (I used sirloin with 30% fat add-on)

Marinade
80g brown sugar or (50g brown + 30g white sugar)
1 tbsp fish sauce
1 tbsp soya sauce
2 tbsp honey
1 tbsp chili paste (optional)
1/8 tsp 5-spiced powder
1/2 tsp white pepper
1 tbsp oil
1 tbsp fresh orange juice

Direction

1. Marinade the minced beef & leave in the fridge overnight or at least 4 hours.
2. Preheat the oven to 150-200 deg. C.
3. Use non-stick tray & pour the marinade minced; cover with cling film & roll the meat as thinly as possible to cover the whole tray.
4. Bake the spread minced meat for an hour each side.  Flipping over halfway through discard the oil & bake another hour until brown.
5. Brush honey & grill them for further 20 mins.

Kung Pao Chicken

Ingredients
200g chicken breast ~ diced
1/4 capsicum ~ diced
50g peanuts ~ baked on preheated oven 180 deg c for 3-5 mins
3-4 garlic ~ sliced
6 dried chili ~ roughly chopped
1/4 tsp Shaoxing wine

Marinade
2 tsp light soy sauce
1 tsp cornflour
1 tsp Shoaxing wine
1/2 tsp sugar
1/4 tsp sesame oil
1/8 tsp pepper

Seasoning
1 tsp light soy sauce
1 tsp cornflour
1/2 tsp sugar
1 ts Hoisin sauce
1 tbsp water
1 tsp white vinegar
1/4 tsp sesame oil ~ taste

Directions:

1. Marinade diced chicken for 30 mins.
2. Heat oil in a wok, saute garlic & dried chilies over medium heat until aromatic.  toss in marinated chicken & stir-fry until the outsides turn white, add seasonings.  Turn heat to high & cook until sauce dries up a bit.  Sprinkle roasted peanuts.  Dish up & serve hot with steam white rice.

Steamed Tofu With Minced Prawn

Ingredients:
200g prawn ~ peel & devein
1 or 2 packets silky tofu

Marinade
1/8 tsp salt
1 tsp cornflour
2 tsp egg white
white pepper ~ taste

Seasoning
light soy sauce ~ drizzle
2 tbsp hot cooking oil

Directions:

1. Rinse thoroughly & wipe dry with kitchen paper.  In a food processor, add the prawn and marinade to process into a thick paste & springy texture.
2. Remove the silky tofu from the packing, cut the tofu into 1.5 to 2cm thick pcs.  Carefully place the tofu on a plate.  Absorb excess water with kitchen paper.  Lightly sprinkle cornflour on the surface of the tofu.  Spoon prawn paste & arrange on the tofu.
3. Steam in a wok/steamer over high heat for about 6-8 mins or until the prawn paste is cooked through; changed into red in color.  Discard any excess water in the plate.  Drizzle with seasonings.  Serve hot.

Taiwanese Three Cups Chicken

Ingredients:
1kg chicken ~ cut into small chunks
10 pcs sliced ginger
10 cloves garlic ~ crushed/minced
4 tbsp dark sesame oil
3 tbsp light soy sauce
3 tbsp Shao Xing wine
1 tsp ground white pepper
10 pcs dried chilies
2 tbsp rock sugar
1/2 spring onion ~ cut into chunks
1 bunch Thai Basil leaves

Directions:

1. In a heated wok, add the sesame oil.  Once the oil is hot, add sliced ginger & saute until fragrant.  Then add the minced or crushed garlic & fry for about 1 min or so.
2. Add cut chicken.  Stir the chicken around in the wok for a few minutes before adding the light soy sauce, Shaoxing wine & ground white pepper.
3. Add dried chili & rock sugar.  Cover the work with a lid, reduce the heat to medium & let the chicken simmer for about 20 mins.  Be sure to give the chicken an occasional stir.
4. Once chicken is cooked through; add spring onion & Thai basil leaves.  Turn off the heat & the residual heat wilt the basil leaves & spring onion.
5. Serve with steamed rice.

Thai Steamed Cupcakes

Ingredients:
300g cake flour ~ sieve
1 tbsp baking powder
250g granulate sugar
3 eggs
1 cup water
3 tbsp evaporate milk
4 tsp Emulsifier (Optional) ~ I used Ovalette
4 tbsp lemon juice
1 tsp Jasmine extract ~ I used strawberry
Food coloring

Directions:

1. Sieve flour & baking powder; set aside.
2. In a stand mixer, beat eggs, sugar, water & emulsifier agent together on high speed for abt 3-5 mins till the mixture triple in volume.
3. Low the speed & gradually add the sieved flour into the mixture.  Scrap the side of the bowl & the speed remains low.
4. Then gradually add milk, lemon juice & Jasmine extract.  Continue to mix for 30 sec on low speed then off the power.
5. Scrap the side of the bowl & cover with a damp cloth for 30 mins.  While waiting, get the steamer ready to boil.
6. Remove the cloth & gently fold the mixture.  Divide the batter in portion & add food coloring.
7. Put a cupcake liner in the individual cupcake mold/pan.  Fill the batter almost to the top & put in the steamer & steam for abt 13-15 mins on high heat. 

Nutella Braided/Star/Flora Bread

Ingredients:
450g bread flour
1/3 cup sugar
2 tsp instant yeast
1/8 tsp salt
30g butter (unsalted)
180ml or 3/4 cup full cream milk ~ lukewarm
2 egg yolks

Filling
Nutella ~ 30sec microwave

Directions:

1. In the BM (Bread Maker), add milk & egg yolks.  Then sprinkle the bread flour on top, put sugar, salt, butter on every corner.  Make a well in the middle of the flour, add the instant yeast.  The select programme "DOUGH", press start & let the machine do the work.
2. After the machine stop, take the dough out & add a little oil in a big bowl.  Roll around in the oil & cover with cling wrap; set for couple hours in a warm area to rise or double in size.
3. Sprinkle some flour onto a warm surface worktop, knock the air out & roll up tightly.  Divide the dough into 4 quarters.  Take a piece & roll into 25cm round like pizza dough.
4. Transfer the 1st round dough on a non-stick tray or lined paper; use any circle/dinner plate as a guide to making an impression for Nutella spread.  Add the Nutella in the center & spread around the impression line.  Repeat the process & layer them.
5. The final layer & place the dinner plate; cut off the excess of the dough.  Use a small drink glass & place in the center.  Sharp knife cut all the way through the dough at 3-6-9-12 o'clock.  Then divide half in between to make it 16 cuts.
6. Take each dough & twist twice in opposite direction & tug the end under & pinch these 2 edges together.  Continue with all the dough & end with beautiful braided/star/flora shaped bread.
7. Cover with a damp tea cloth & leave for 20 mins or just to let it rise a little.  Then brush the surface with egg white to coat the bread.
8. Bake the bread on the pre-heated oven at 180 deg C for about 15-20 mins.

Angry Bird Cartoon Cookies

Ingredient (A)
130g butter @ room temperature
60g icing sugar
1 egg yolk

Ingredient (B)
120g plain flour / AP flour
30g potato starch ~ I used cornstarch as substitute
50g glutinous rice flour

1 tsp strawberry paste

Ingredient (C)
10g egg white
70g icing sugar
1 tsp cornflour

Decorate:
Yellow colour heart-shaped (small sized)
Red colour heart-shaped (small sized)
Black sesame seeds ~ eye
Chocolate rice ~ eye brows

Directions:

1. Combine (A) into a big bowl & mix well.  Add in (B) & mix again.  Then knead with your palms to form a dough.
2. Take 30g of dough from (1), leave it natural.  Make into 1 gram pce, shape & flatten into triangular.
3. Add strawberry paste to the remaining, knead dough to work in colour.  Take away 10g, shape into triangular & use 1 gram for both wings.  Take a pce of No. 2, stick on the front triangular; arrange on baking tray & repeat the process.
4. Mix (C) and transfer to piping bag with a nozzle No. 5.  Pipe an eye above the natural triangular close together.  Put black sesame seeds & chocolate rice to form an eye brows.
5. Put red heart-shaped on top of the head and yellow heart-shaped to form a mouth.
6. Preheat oven at 130 deg C & bake for 30-35 mins till cooked through.
7. Remove from the oven & let it cool completely on the cooling rack.

Pineapple Tarts - Rose

Click recipe here

Steamed Mussels with Thai-Style Coconut Broth

Ingredients:
2 pounds mussels
8 sprigs cilantro ~ chopped roughly
4 cloves garlic ~ sliced
2 shallots ~ sliced
1/2 tsp coriander seeds
1/2 tsp dried red chili flakes
1 tsp zest of lime
1 tbsp lime juice
Salt
1 (15oz) coconut milk
1 tbsp cooking oil
1 tbsp Thai green/red curry paste
1 tbsp brown/palm sugar
1 tbsp fish sauce or more to taste
1 small Thai chili or bird's eye ~ thinly sliced

Directions:

1. Scrub the mussels under cold water & pull out the beards by grabbing them & pulling towards the hinge-end of the mussels.  After cleaning soak the mussels in salted water for a couple of hours.
2. Combine cilantro stems, half of the garlic, half of the shallot, coriander seed, dried chili, lime zest & a small pinch of salt in a mortar & pestle.  Pound & grind until a smooth paste is formed.
3. Scoop 2 tbsp of thick cream from the top of coconut milk & add to a large saucepan.  Add oil & heat over medium heat until shimmering & sputtering.  Add remaining garlic & shallots, pounded paste & the store-bought curry paste.  Cook, stirring & scraping the paste around the bottom of the saucepan until very aromatic for about 4 mins.  Add remaining contents of coconut milk, sugar & fish sauce.  Bring to a simmer & cook until rice & aromatic for about 3 mins.  Seas to taste with more fish sauce as desired.
4. Add mussels, stir, cover & cook or shaking pan constantly & peeking every 30 seconds to stir.  As soon as all the mussels are open, stir in chopped cilantro leaves, fresh chili & lime juice.  Serve immediately with additional limes at the table.

Simple Tom Yum Fried Rice

Ingredients:
3 cup cooked rice
2 eggs ~ lightly beaten
3 shallots ~ sliced thinly
2 cloves garlic ~ sliced thinly
1-1/2 tbsp Tom Yum paste
10 medium prawn ~ shelled & deveined
Chicken ~ minced
Meat ~ minced
Bean sprout (optional)
Chye Sim (optional)
Mushroom ~ sliced thinly
2 tsp fish sauce
Cooking oil

Directions:

1. Heat up oil in a work & fry the beaten egg into an omelet.  Use the spatula to break the omelet into small pieces.  Set aside.
2. Heat up oil in the wok, add the onion & garlic; saute until aromatic.
3. Add the Tom Yum paste; saute another 2-3 mins.  Then add chicken, meat, prawn & stir-fry until they are half cooked.  Follow in the vegetables.
4. Add the cooked rice & mix all the mixture well.
5. Add the fish sauce & the egg back into the wok.  Stir continuously to combine all the ingredients.  Remove the fried rice & add a splash of lime juice (Optional).

Chicken with Sweet Soy aka Ayam Masak Kicap

Ingredients:
1/2 kg chicken
2-3 red chili ~ sliced halves
3 tbsp cooking oil
Salt & sugar for taste

Paste:
1-1/2" ginger
2-3 cloves garlic
1 tbsp cumin powder
3-4 green bird's eye
1/2" fresh turmeric

Sauce:
6 tbsp sweet soy sauce
2 tbsp oyster sauce
2 tbsp chili sauce
1 large onion ~ cut round

Directions:

1. Cut the chicken into pieces abt 2".  Wash, drained & set aside
2. Prepare the paste & marinate into the chicken for abt 15-30 mins.
3. In a saucepan, heat oil on medium; add the marinated chicken & cook till the chicken semi-cook.
4. Add the sauce & mix the chicken to coat.  If too thick, add 1/4 cup of water & let it boil for abt 10 mins.
5. Then add the sliced red chili & add salt & sugar (I also add a bit of Ajinomoto too)
6. Lastly add the cut round onion, stir & let it cook for another 5 mins till the onion is softened.
7. Remove from heat & serve with steam white rice.

Chicken Tikka Masala

Ingredients:
Tandoori Chicken Recipe

Spices:
1 stick cinnamon
3 cardamon
5 cloves
1 large bay leaves

Sauce:
1 tbsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp cumin seed
1 tsp paprika
1 tsp cayenne
1 tbsp ginger/garlic paste
2 tbsp butter
2 tbsp ghee
1 large white onion ~ finely chopped
1 tbsp tomato puree
3/4 cup water
1/2 heavy cream
1-1/4 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup cilantro ~ chopped

Directions:

1. In a small bowl, whisk together the coriander, cumin, turmeric, paprika, cayenne & ginger/garlic paste.
2. In a heavy wide pan over moderately high heat, melt the butter & ghee.  Add the onion & saute, stirring occasionally until light brown & caramelized about 5 mins.
3. Reduce the heat to moderate then stir in the spice & ginger/garlic mixture.  Add the tomato puree, water, heavy cream & salt.  Bring the sauce to a boil.
4. Reduce the heat to gently simmer the sauce, uncovered until thickened slightly abt 10 mins.
5. When all the chicken is cooked, cut it into 1-1/2 inch pcs.  Add the chicken to the simmering sauce & continue to gently simmer it.  Stirring occasionally for 5 mins.
6. Remove the pan from the heat, stir in the black pepper & chopped cilantro & season with salt.
7. Serve with Naan or cooked Basmati rice.

Leftover Tandoori Chicken

Apple Pie (Version 2)

Pastry:
2 cups AP Flour
1 tsp salt
2/3 cup + 2 tbsp shortening
4 - 6 tbsp cool water

Filling:
1/3 cup sugar
1/3 cup brown sugar
1/4 cup AP flour
1 tsp cinnamon powder
1/2 tsp nutmeg powder (Optional)
8 medium Smith apple ~ thinly sliced
2 tbsp butter or margarine

Directions:

1. In a pastry blender, mix in the flour, salt & shortening until particles are the size of small peas.  Sprinkle with cold water, 1 tbsp at a time till it's becoming a soft dough.
2. Gather pastry dough into a ball.  Divide in half & shape into 2 flattened rounds on a lightly floured surface.  Wrap in plastic & refrigerate abt 45 mins or until dough is firm & cold, yet pliable (Allows shortening to become slightly firm, which helps make the baked pastry flakier).
3. Preheat the oven to 240 dec C.  Roll one pastry into 2" larger than upside-down 9" glass pie pan.  Fold pastry into fourths. place in the pie pan.  Unfold & ease into the pan. pressing firmly against bottom & side.
4. In a large bowl, mix sugar, flour, cinnamon, nutmeg & salt.  Stir in sliced apples until well mixed.  Spoon the mixed apples into pastry-lined pie pan.  Cut butter into small pcs; sprinkle overfilling.  Trim overhanging edge of pastry 1/2" from the rim of the pan.
5. Roll 2nd pastry into 10" round.  Fold into fourths & cut slits so steam can escape.  Unfold top pastry over filling; trim overhanging edge 1" from the rim of pan.  Fold & roll top edge under lower edge; pressing on rim to seal & flute as desired.  Cover edge with 2"-3" strip of foil to prevent excessive browning.
6. Bake 40-50 mins or until crust is brown & juice begins to bubble through slits in crust; removing foil for last 15 mins. of baking.  Serve warm if desired or with ice-cream.

Crispy Cheddar Chicken

Ingredients:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 tsp salt
1/4 tsp pepper
1/2 cup milk
3 cup cheddar cheese ~ grated
1 tsp dried parsley

Sauce
1 14oz can cream of chicken soup
2 tbsp sour cream
2 tbsp butter

Directions:

1. Cut each chicken breast into 2 or 3 large chunks
2. In a small food processor grind up the ritz crackers
3. Pour the milk into a container & soak the chicken for about 3 hours or more.
4. In 2 separate containers, grated cheese and cracker crumbs.  Toss the salt & pepper into the cracker crumbs & stir the mixture around to combine.
5. Dip the soaked chicken with milk into the cheese & finally the cracker crumbs.
6. Spray a 9x13 dishpan with cooking spray & lay the chicken inside the dish.  Sprinkle the dried parsley over the chicken.
7. Cover the dishpan with aluminum foil & bake at 400 deg C for 35 mins.  Remove the foil, bake for another additional 10 mins or until the edges of the chicken are golden brown & crispy.
8. Into a medium saucepan combine the cream of chicken soup, sour cream & butter with a whisk.  Stir it over medium-high heat until the sauce is nice & hot.  Serve over the chicken. 

Peppermint Hokkaido Cupcakes

Ingredients:
4 egg yolks
35g icing sugar ~ sieved
40g canola oil
75g cake flour ~ sieved
1/4 tsp baking powder
40g fresh milk
1/8 tsp peppermint extract

4 egg whites
100g caster sugar
1/8 tsp cream of tartar

18 mini candy canes (crush 3 of them)

Directions:

1. Using a handheld bowl, whisk together egg yolks & icing sugar.
2. Add the oil & milk, followed by the peppermint extract.
3. Fold in the sieved flour & baking powder.  Set aside.
4. In a clean bowl, whisk the egg whites until they turn foamy.  Add the cream of tartar & sugar,r gently whisking until stiff peaks form.
5. Place 1/3 of the egg whites into the yolk mixture. Mix it in and gently fold the remaining egg whites into the yolk mixture in two (2) batches.
6. Spoon the batter carefully into cups, filling each until they are about 3/4 full.
7. Lift each cupcake & gently drop it from a height of abt 5cm to remove any bigger air bubbles.
8. Bake in the preheated oven at 160 degrees C. for 18-20 minutes. The cupcakes will puff up and brown on the top.
9. Let the cupcakes cool completely.  As they cool, they will deflate.

Filling

240ml whipping cream ~ cold

35g icing sugar ~ sieved

1/2 tsp peppermint extract

Directions:

1. Whisk the cold cream, sieved icing sugar & mint extract until stiff peaks form
2. Fill a piping bag with the cream.  Poke the piping tip into each cupcake & pipe the cream into the cupcakes.
3. Pipe a rosette on top of each cupcake & top with crushed candy cane & a whole mini-candy cane.
4. Keep the cupcakes chilled until ready to serve.

Gingerbread House

Ingredients:
250g unsalted butter
200g light muscovado sugar
4 tbsp golden syrup
2 tbsp treacle
600g plain flour
2 tsp bicarbonate soda
2 tsp ground ginger
2 tsp mixed spice

Royal Icing:
500g icing sugar
3 tbsp Meringue powder
1/4 cup water
1 tsp vanilla clear extract

or

1kg icing sugar
5 tbsp Meringue powder
3/4 cup water
1 tsp vanilla clear extract

Directions:

1. Mix the plain flour, bicarbonate soda, ginger & mixed spice in a large bowl.  Set aside.
2. Heat the butter, syrup, and sugar in a small saucepan until melted, stirring occasionally.  Set aside to cool the melted butter to the dry flour mix & stir with a wooden spoon until it forms a stiff dough.
3. Shape the dough into a ball & knead for a couple of minutes.  Divide the dough into 6 equal pcs & roll out each to a thickness of 5mm (1/4 in).  Lightly flour non-stick on the baking sheet for the template.
4. Cut out a template using a downloadable guide @ tesco.com/real food.  Put all the pieces of gingerbread on baking sheets.
5. Preheat the oven to 180 deg C & bake for 8-9 mins or until firm.  Remove from the oven & leave to cool for a couple of minutes before trimming to neaten while still warm.  Transfer the pcs to a wire rack & leave to cool completely.
6. Once cold, put the gingerbread pieces in a Tupperware box layered between pieces of non-stick baking paper.  Leave overnight to crisp up (Assemble & decorate the house before it's had time to harden up properly; the pcs won't be firm enough for the home to stay up.
7. Make up the icing and pipe icing to join the 4 walls together.  Stick the walls onto a serving board to keep the house in place.  Put a bowl inside the home to hold up the walls.  Stick on the door with icing & decorate with sweets.
8. Once the walls are set, stick on the roof pcs.  Use a thick line of icing between the top join of the two roof pcs to ensure they stick together.
9. Spread any leftover icing on the board around the house to make a snow scene or decorate the garden with iced gingerbread trees & snowmen; make a little path using colored sprinkles & add any other sweet decorations.