Plum Sauce Hainanese Chicken

 

Curry Chicken Fillet With Potatoes

 

Steamed Chinese Sausage with Salted Fish

 

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Apam Balik / Peanut Pancakes

 

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Sambal Udang Petai & Rebung Madu

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Stir Fry Clams with Fermented Salted Bean

                               

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Prawn Sambal Kapitan

 

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Mei Cai - Wu Hua Rou & Pork Belly

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Mei Cai -Wu Hua Rou

Mei Cai Pork Belly 

Mui Choy Pork Belly is another of my mum favourite dish. This is a traditional Hakka dish the meat is so tender and flavourful. Different households have their own methods of preparing and cooking this dish. You may use Pork Belly or Wu Hua Rou. Ontop of this  I am using a combination of sweet and salted mui choy (preserved mustard green) just to balance so it is not too salty. This savoury sweet and salty dish pairs very well with a bowl of warm or porridge. And even more flavorful afters being cooked for more then 6-8 hours.

STIR FRIED MIXED VEG WITH CHICKEN FILLET

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KUNG PAO PATIN FISH FILLET

 

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CHOCOLATE - NESCAFE COFFEE CHIFFON CAKE

 

SESAME OIL CHICKEN

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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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FRIED LONG BEAN

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DODOL GULA MELAKA

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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.