AYAM GORENG BEREMPAH

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AYAM GORENG BEREMPAH 
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. 

Ingredient B -To be blended

• 5 shallots
• 3 garlic
• 1 inch ginger
• 2 stalk lemongrass 
• (Cut estimate 3 cm long from upper portion)

Direction:

• 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.                            

Ingredient for seasoning chicken thigh 

Chicken Thigh cut into 2 pieces each (Upper & Lower thigh )

Marinating Chicken with seasoning 

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.)

Direction:
Heat up sufficient cooking oil in a wok & add blended ingredient C for frying until crispy and flossy. Dish up and set aside.

Combine chicken and Lemongrass floss

Heat up a wok with 2 tbsp cooking oil
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 

Note:

• Rinse radish under running tap water briefly.  Use your hand to squeeze out the excess water from the radish.

Method

• 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

Direction 

• 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. 

Cupcakes out from oven

Brush kewpie  Roasted sesame on the surface evenly and dip cupcakes in chicken floss as much as possible. 

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.👇👍☕️

  PORK MEAT FLOSS SAVORY CUPCAKES

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

• 
  

Direction 

• 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

Exploration in making Caremalised Nangka Kuih Bahulu traditional  cake, I baked in the shape of using paper cupcakes. I add jackfruit puree to cover the strong eggy smell, this is my own preference.
Just love the strong jackfruit aroma.

JACKFRUIT BAHULU
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)

Direction 

• 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. 

Preheat Oven
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. 

This is using paper cup

Using my old mum's 35 years Bahulu mould. Print are not so sharp anymore. 

This is using paper cup liners

AYAM MASAK MERAH

      MASAK MERAH 

AYAM MASAK MERAH 

Ingredient A: Marinate 

• 3 Chicken Drum Stick
• 1 tbsp turmeric powder
• 1/2 tsp  salt
• Sufficient cooking oil for deep frying.

Coat and season drum stick with turmeric and salt for estimate 1/2 hours before 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

Place ingredients B  into a blender add minimum water just nice to blend.
Blend  until fairly fine. Set aside.
Ingredient C: 4 spices 

• 1-2  Cinnamon stick
• 3 Star Anise
• 4-5 Cardamom
• 4-5 Cloves

Ingredient D: Others

• 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

Ingredient E: Seasoning 
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. 

Sharing images:

ROAST CHICKEN WITH MIXED HERBS

ROAST  CHICKEN WITH MIXED HERBS
Ingredient :
1 Whole Chicken ( 1 1/2 kg would be ideal for me and I would not normally go for 2 kg)

Mixed Herbs seasoning 
2 tsp BBQ seasoning (ready bought)
1 tsp Oregano 
1 tsp Cajun Seasoning
1 tsp paprika  
1 tsp sugar
1 tsp salt
1 tsp white pepper
1 tsp Chicken granules
1 tsp Oyster sauce 

Direction 
Thoroughly rinse the outside and inside of the chicken to remove blood impurites 
Gently pat dry with paper towels.
Rub mixed herbs seasoning inside out the chicken with seasoning. 
Let it sit for at least 4 hours or overnight to 
a)  tenderize it, 
b} add moisture,
c} and most of all the meat will absorb flavors.

Preheat Oven 200 c for 15 minutes. 
Place chicken on middle rack on a wire rack in Oven for 50 mins - an hour.
Turn and brush butter and honey for the last 15 minutes. 
Bake until the chicken are evenly golden brown.

Plum Sauce
5 tbsp plum sauce
1 tbsp Oyster sauce
1 tbsp Toasted Black Sesame seed
6- 8 tbsp water

Mixed all the above until well combine and boil in a saucepan for 5 minutes  and dish up .

Note:
How concentrate or dilute you may still add or reduce water
You may squeeze some lemon juice (Optional)

                                       

PANDAN CHIFFON CAKE