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KUNG PAO PATIN FISH FILLET
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BLACK VINEGAR PORK TROTTER
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CRISPY CHIVES PRAWN FRITTERS -VIDEO
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GOLDEN CHICKEN NUGGET
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Hey foodies! Today's recipe is Kids favorite chicken nuggets.
It's a very tasty and popular snacks. Homemade chicken nuggets are healthier and tastier than the frozen or fast-food options. Make them in a large batch and freeze for later and quick use . Here's how to make chicken nuggets at home from minced chicken....
LOK MEI CHICKEN SOUP
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Lok Mei Soup comprised of 6 flavour combination, can be cooked serve as a dessert, cooling drink or savoury soup. They are a traditional enhancer used to improve digestive functions, enhance appetite, increase vitality and reduce heatiness. Today I share my mum way as she prefer to boiled Lok Mei with chicken meat instead of Pork meat.
PRAWN LEMONGRASS DRY CURRY
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AYAM GORENG BEREMPAH
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Ingredient A
- 3 Chicken whole drum stick
- (Cut into 2 Upper and Lower thigh)
- 1 tbsp Baba curry powder
- 1 tsp Baba turmeric powder
- 1 tsp Baba Chilly powder or Chili Boh
- 1 tsp salt
- 1 tbsp chicken granules.
2 stalk of curry leaves
Sufficient cooking oil for frying.
- 5 shallots
- 3 garlic
- 1 inch ginger
- 2 stalk lemongrass
- (Cut estimate 3 cm long from upper portion)
- Combine ingredient A and B until well combine.
- Set aside for 4 hours.
- In a wok add in sufficient cooking oil for deep fried chicken till evenly golden fried. Set aside.
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| Ingredient for seasoning chicken thigh |
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| Chicken Thigh cut into 2 pieces each (Upper & Lower thigh ) |
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| Marinating Chicken with seasoning |
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| After frying |
Ingredient C: To be blended - For making Lemongrass Floss
- 10-12 lemongrass
- (use upper portion, Cut 1 lemon grass cut into 3 pcs @ estimate 2-3 cm each )
- 4 shallots
- 2 garlic
- 1 inch ginger
- Salt and chicken granules to taste.
- (Use a blender to blend. It is not suitable to pound using mortar cos lemongrass are not easily pound.)
Heat up sufficient cooking oil in a wok & add blended ingredient C for frying until crispy and flossy. Dish up and set aside.
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Combine chicken and Lemongrass floss
Add in curry leaves saute till fragrant .
Add in fried chicken and then lemongrass floss mixed until well combine.
Dish and serve.
STEAMED RICE PUDDING/ CHWEE KUIH
Steamed Rice Pudding
Ingredient A
150 g rice flour
25 g wheat starch
1/2 tsp salt
2 tbsp sugar
200 ml plain water
500 ml boiling water
1 tbsp corn oil
Ingredient B- Topping
100 g minced pork belly
15 g pounded dried prawn
30 g sweet preserved radish (own preference either sweet or salty or both combine)
1/2 tsp chilli paste (Optional)
3 chop mince shallot
1/2 tsp chicken granules
1/2 tsp dark soya sauce
1 tsp sugar
Ingredient C -Additional topping -Own preference
30 g Meat Floss
20 g toasted sesame
20 g Peanuts chunks
Sliced Spring onion
Fried Crispy shallot
Tomato or and Chili sauce
Method
- In a mixing bowl mix rice and wheat starch flour, sugar, salt with 200 ml plain water till well combine,
- Bring 500 ml g water to a full boil ...boiling hot. Slowly pour boiling hot water into flour mixture evenly yet quickly stirring continuously to get a smooth and lump free texture. Set aside to rest so the batter will incorporate evenly.
- Preheat steamer till boiling.
- Brush a little oil onto the mould, I am using chinese teacup. Allow it to preheat for 3 minutes and stir the batter before pouring into mould about 3/4 full.
- Since my teacup is quite big I manage to get 10 teacups only.
- Steam for about 15 - 20 minutes.
Ingredient B- Topping
100 g minced pork belly
15 g pounded dried prawn
30 g sweet preserved radish (own preference either sweet or salty or both combine)
1/2 tsp chilli paste (Optional)
3 chop mince shallot
1/2 tsp chicken granules
1/2 tsp dark soy sauce
1 tsp sugar
4 tbsp cooking oil
100 g minced pork belly
15 g pounded dried prawn
30 g sweet preserved radish (own preference either sweet or salty or both combine)
1/2 tsp chilli paste (Optional)
3 chop mince shallot
1/2 tsp chicken granules
1/2 tsp dark soy sauce
1 tsp sugar
4 tbsp cooking oil
Note:
- Rinse radish under running tap water briefly. Use your hand to squeeze out the excess water from the radish.
- Heat up a 4 tbsp oil in a frying pan. Add in chop shallots fry till lightly brown add in mince meat stir fry.
- Add in preserved radish stir fry. add seasoning stirring occasionally, cook over low heat for about 20 minutes till cook and fragrant. Dish up. set aside to cool.
- Serve a rice pudding in a plate and sprinkle topping as per desire
CHICKEN FLOSS SAVORY CUPCAKES
CHICKEN FLOSS SAVORY CUPCAKES
Ingredient
- 3 eggs ( Grade A)
- 100 gm sugar
- 100 gm Superfine cake flour
- 1/2 tsp baking powder
- 1 tbsp Vanilla Essence
- Sufficient :
- Chicken floss
- Kewpie dressing roasted sesame
Preheat Oven
180c 20 minutes
Baking time
180 c - 35-40 minutes
Oven brand Used: KHIND OT 52R
180c 20 minutes
Baking time
180 c - 35-40 minutes
Oven brand Used: KHIND OT 52R
- In a mixing bowl hand mixer- beat eggs lightly till slightly foamy
- Add sugar in 3 stages beat until fluffy like meringue.
- Sieve cake superfine flour and baking powder into meringue in 3 batches until well combine.
- Add in vanilla combine well.
- Batter should leave a ribbon trail consistency yet not runny, that's is what we are looking for.
- Pour in batter into 6 - 8 paper cups. Tap lightly a few times to release any air bubbles.
- Place baking tray on the lowest level using steam bath in oven to bake
- Remove from oven and allow it to cool down.
- Spread/brush Kewpie toasted sesame mayo and dip and tap tap on chicken floss.
- Garnish green and red cherry as per own preference.
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| Cupcakes out from oven |
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Brush kewpie Roasted sesame on the surface evenly and dip cupcakes in chicken floss as much as possible.
|
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| Garnish with red and green cherry. and that's it |
NASI GORENG KURMA SAMBAL BELACAN
Nasi Goreng Kurma Sambal Belacan.
Ingredient 1 1/2 cup cooked rice. (Best used over night rice)
2 egg yoke
3-4 sliced Kurma
1 tbsp sambal belacan ( ready bought)
2-3 dashes of white pepper.
Seasonings:
1 tsp light soy sauce
1/2 tsp dark soy sauce
1 tsp fish sauce
( Combine all the seasoning ingredients in a small bowl and set aside )
Directions:
Heat 2 tbsp of the oil in a pan, scramble eggs until 50 % cooked add in sambal belacan fry until fragrant.
Add the cooked rice, kurma and seasoning continuous to stir fried until well combine.
(Note: I would normally fried until the rice starts to dance and pop pop... )
Finally you may add some spring onion leaves or lettuce and sprinkle a few dashes of white pepper. Dish out and serve immediately.
PORK MEAT FLOSS SAVORY CUPCAKES
Cooking has become a lost art. We operate as robots, a slave to the instructions on recipes, beating ourselves up if we stray off course. But because taste and preference are subjective, it’s about time we introduce—and encourage!—the idea of recipe remixing and making our own rules in our own kitchens. After all, it’s often when we run out of a certain ingredient and improvise by adding another that we discover a surprisingly interesting flavor. Trial and error never tasted so good.👇👍☕️
Ingredient
- 3 eggs ( Grade A= 63 g)
- 100 gm sugar
- 100 gm Superfine cake flour
- 1/2 tsp baking powder
- 1 tbsp Coffee emulco
- 1 tbsp Vanilla Essence
- Sufficient pork meat floss
- Kewpie spicy black pepper mayo
- In a mixing bowl hand mixer- beat eggs lightly till slightly foamy
- Add sugar in 3 stages beat until fluffy like meringue.
- Sieve cake superfine flour and baking powder into meringue in 3 batches until well combine.
- Add in vanilla and coffee elmulco combine well.
- Batter should leave a ribbon trail consistency yet not runny, that's is what we are looking for.
- Pour in batter into 9 paper cups. Tap lightly a few times to release any air bubbles.
- Place baking tray on the lowest level using steam bath in oven to bake
- Remove from oven and allow it to cool down.
- Spread/brush Kewpie spicy black pepper mayo and dip and tap tap on the meat floss
Preheat Oven
180c 20 minutes
Baking time
180 c - 35-40 minutes
Oven brand Used: KHIND OT 52R
JACKFRUIT BAHULU
Just love the strong jackfruit aroma.
Ingredient
- 3 eggs ( Grade A= 63 g)
- 100 gm sugar
- 100 gm Wheat Flour
- 1/2 tsp baking powder
- 100 g Jack fruit puree (heavy duty blender- blend without water)
- In a mixing bowl hand mixer- beat eggs lightly till slightly foamy
- Add sugar in 3 stages beat until fluffy like meringue.
- Sieve wheat flour and baking powder into meringue in 3 batches until well combine.
- Add in puree combine well.
- Batter should leave a ribbon trail consistency yet not runny, that's is what we are looking for.
- Pour in batter into paper cups. Ttap lightly a few times to release any air bubbles.
- Place baking tray on the 2nd level in oven to bake until evenly golden brown.
- Remove from oven and allow it to cool down.
- Return to the oven to bake another 15 minutes until you notice the topping caramelised.
180c 20 minutes
Baking time
180 c - 20 minutes
200 c - 20 minutes
Oven brand Used: KHIND OT 52R
Note:
- 3 simple main ingredient : flour, egg and sugar
- You may choose using flavors like Vanilla, Strawberry, Chocolate or Bananas essence.
- One of the reason why bahulu fails to stay crusty depends on the timing and skill of your baking, They must be all rounder evenly golden bake yet crusty in the outside .
- Do not reduce the sugar to have a crusty effect.
- Allow it to cool down before storing in a tight container.
- To ensure bahulu last longer. warm up sugar and flour separately in a microwave just to warm it up before using this will allow bahulu to be kept longer.
Sharing my previous plain Bahulu cupcakes.
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| This is using paper cup |
 |
| Using my old mum's 35 years Bahulu mould. Print are not so sharp anymore. |
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| This is using paper cup liners |
AYAM MASAK MERAH
MASAK MERAH
AYAM MASAK MERAH
- 3 Chicken Drum Stick
- 1 tbsp turmeric powder
- 1/2 tsp salt
- Sufficient cooking oil for deep frying.
Ingredient B : Spices Paste To blend:
- 10 dried chilies (De seed dry chilies and soak in hot water till soften before blend)
- 5 fresh Chilies
- 10 shallots
- 6 cloves garlic
- 3 inches ginger
- 1 lemongrass
- 1 inch turmeric
Blend until fairly fine. Set aside.
Ingredient C: 4 spices
- 1-2 Cinnamon stick
- 3 Star Anise
- 4-5 Cardamom
- 4-5 Cloves
- 2 pieces of screw pine leaves
- 2 fresh tomato (cut into quarters)
- 1 can Kimball 215 g tomato puree
- 1/4 ring palm sugar
- 1 yellow onion cut into rings
- 4 tbsp Cooking oil
- 150 ml coconut milk
- 1 tbsp tamarind paste juice
- 2 cup water for gravy
Salt, sugar or chicken granules..for seasoning according to preference taste
Direction
- Heat up a wok and add in cooking oil , Add in spices paste and 4 spices, saute until aromatic.
- Add in screw pine leave, tomato puree, fresh tomato, palm sugar, Keep stirring until well combine.
- Add in coconut milk, tamarind paste, water. keep stirring until well combine & let it simmer.
- Add in yellow onion rings and add seasoning to taste as per preference.
- Lastly add in chicken and mixed them well and allow it simmer estimate another 10 minutes.
- Dish up.
Note:
- How thick your gravy you want it .. depend on individual
- The concentration of coconut may varies.. some likes less and some concentrate coconut.
- Strong or mild herbs fragrant again depend on own preference.
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