Chicken Karaage (Japanese Fried Chicken)


INGREDIENTS

3 pieces of boneless chicken thighs (cut into bite size)
 Marinate chicken:  1 tsp ground ginger, white pepper, 1 tsp of light soy sauce, 1 tsp cooking wine and 1 tsp corn starch
1/2 cup of Chicken karaage frying powder or Plain flour
Frying oil
 
 

METHOD

 (1)  Cut the chicken thighs into bite size, and season with marinating ingredients stated above.
(2)  Leave to marinate for 30 minutes.
(3)  Coat the marinated chicken pieces with chicken karaage frying powder or plain flour.
(4)  Heat frying oil in wok till hot.  Fry few pieces of chicken at a time,and drain on paper towel.
(5)  Serve Hot and enjoy!

Roast Chicken Legs with Fresh Thyme


INGREDIENTS

6 chicken legs
1 tsp sea salt
1 tsp dried thyme
2 tbsp olive oil
few slices of lemon
few sprigs of fresh thyme
 

METHOD

(1)  Wash and clean chicken legs thoroughly. Pat dry the chicken legs.  Preheat oven at 450F.
(2)  Mix salt, dried thyme and olive oil together in a bowl. 
(3)  Using your fingers, rub the seasoned olive oil all over the chicken legs, carefully separating the chicken skin and rubbing the oil under the skin as well. 
(4)  Wrap heavy-duty aluminum foil over baking sheet pan.  Drizzle olive oil, and place lemon slices on the pan. 
(5)  Place the legs skin side up on the lemon slices.  Sprinkle with salt and black pepper.  Put few fresh thyme over the chicken legs.
(6)  Roast the chicken legs for 40 minutes or until the chicken juices run clear when pierced with a fork.  If using instant-read thermometer, it should read 170F.
(7)  Transfer the chicken legs to a plate, and serve hot!

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Pork Chop Parmigiana (Pork Chop with Pasta)


INGREDIENTS (Serves 4)

4 thin pork chops, pat dry
little salt and black pepper
1/4 cup flour
1 egg, beaten with 2tbsp of milk
1 cup breadcrumbs or panko breadcrumbs
1 cup grated cheese (any cheese you like)
1 cup ready-made pasta sauce
cooked pasta for 4 servings
 
 

METHOD

(1)  Season the pork chops on both sides with little salt and black pepper. Set aside. 
(2)  Place 3 plates on table.  Put flour in one plate, egg in another, and breadcrumbs in the third plate.
(3)  Season the flour with little salt and black pepper. 
(4)  Place the pork chop in the flour FIRST, shake to remove excess flour. 
(5)  Next, dip the pork chop in the egg mixture and then to the breadcrumb mixture.  Press the breadcrumbs firmly to the pork chops.  Leave aside, and finish the rest of pork chop.
(6)  Heat 2 tbsp olive oil in pan.  With medium high heat, fry the pork chop to golden brown about 2 minutes each side. 
(7)  Transfer the cooked pork chops to baking pans. 
(8)  Spoon 2 tbsp of pasta sauce over each of pork chop, and add grated cheese on top.
(9)  Place the baking pans in oven, and set to broil on high. 
(10)  Bake the pork chops for 2 minutes or until the cheese has melted.
(11)  Serve over cooked pasta with additional pasta sauce, and enjoy!
 

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KL Hokkein Mee (Malaysia Fried Noodle)


A healthier version of KL Hokkein Mee without the lard.  Perfect for those who are health conscious or in a “no-pork” diet too.

INGREDIENTS (SERVES 4)

1 package of fresh noodle (yellow noodles or thick noodles)
1 cup bean sprouts
1 cup Chye Sim or Green vegetables, cut into 2 inches long
1 cup pork loin
1 cup of frozen or fresh mix seafood (cuttlefish, crabsticks, mussles)
few fresh prawns, deveined with shells on
1 tbsp minced garlic


Seasoning
4 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp ABC Kecap Manis Sauce (very thick sweet sauce)
1 cup stock or water
cornstarch mixture (2 tbsp cornstarch mix with 2 tbsp water)

METHOD

(1)  Slice pork into very thin slices.  Marinate pork slices with 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp tapioca starch and 1 tsp water.  Mix well and leave aside for 20 minutes.
(2)  Prepare the rest of ingredients, and place near to the cooking wok.
(3)  Heat 2 tbsp oil in wok, and add minced garlic.  Stir fry till fragrant.
(4)  Add pork slices, and stir fry till pork is cooked.
(5)  Add vegetables and stir fry for another minute.
(6) Add prawns and seafood and stir fry till well combined.
(7)  Add noodles, seasoning and stock.  Stir fry till combined.  Add more dark soy sauce if the color is not dark enough.  This dish is supposed to be very dark in color.
(8)  Taste the sauce, and adjust to own preference.
(9)  Keep stirring the noodle, and add cornstarch mixture. Stir well until the sauce has thickened and the noodles are cooked.
(10)  Turn off the heat, and transfer the noodle to serving plates. 
(11)  Serve hot with Sambal Belacan sauce or cut chillies.  

 

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Char Siew Puff (叉烧酥)


INGREDIENTS 材料 Serves 4

Char Siew Filling Ingredients
2 cups Char Siew, diced
1/2 cup sweet corn
1/2 cup green peas
1/2 cup carrots, diced
 
Char Siew Sauce Ingredients
2 slices ginger
1 tbsp minced shallots
1 tbsp minced onions
1 tbsp oil
1/2 cup sugar
1/4 cup light soy sauce
1/4 cup oyster sauce
1 cup water
few drop of yellow coloring (optional)
Cornstarch mixture (1/4 cup water mix with 1/4 cup of cornstarch)
 
Pastry skins >  Follow the steps as stated in egg tarts recipe
 
Combine 1 Egg and 1 tbsp milk – for glazing
 

METHOD 做法

(1)  Heat oil in wok.  Add ginger, minced shallots and onions.  Stir fry till fragrant.
(2)  Add remaining ingredients (light soy sauce, sugar, oyster sauce, water) and bring to boil.
(3)  Use a small sieve and scoop out the ginger, shallots and onions. Add yellow coloring (optional).
(4)  Slowly add cornstarch mixture, and bring to boil til mixture has thickened.
(5)  Set aside the char siew sauce and let it cool. 
(6)  In a bowl, combine char siew, green peas, and sweet corn together.
(7)  Add cooled char siew sauce and stir to mix well.
(8)  Keep the char siew filling in refrigerator, and cool for overnight.  This step is to let the mixture hardened for easy wrapping.
(9)  Roll the dough into circular shape.  Place a portion of the filling into the center and press the edges closed with a fork.
(10)  Brush the top with beaten egg mixture and bake at 400F for 20 minutes or turn golden brown.
 
 

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Jenny’s Jumbo Nachos (Vegetarian version)


INGREDIENTS (Serves 6)

1 bag of nachos
2 fresh tomatoes, diced
1 can of Mexican refried beans or 1 can of vegetarian chili (optional)
1 small can of pitted black olives (about 1/2 cup)
1 cup of pickled Jalapeno or green  chillies
2 cups of cheddar cheese or mixed cheese
1/2 cup of sour cream
1/2 cup of avocado, mashed
 

METHOD

 
 (1)  Preheat over to 350 F.
(2)  Using a oven-safe plate, assemble a layer of nacho chips at  the bottom of the plate.
(3)  Scoop one tsp of refried beans or chili on each chip, and sprinkle all ingredients over the chips.
(4)  Top with cheese, and cover with another layer of chip. 
(5)  Repeat the step (3) until ingredients are used up. 
(6)  Generously sprinkle with cheese on the final layer.
(7)  Put plate of nacho chips in oven, and bake for 5 minutes or until cheese has melted.
(8)  Change oven from bake to broil, and broil for another minute until the top of cheese turn golden brown.
(9)  Remove from oven, and top the plate with 1 cup of sour cream and 1 cup of mashed avocado. 
(10) Best enjoy in a big party!  And with beer of course. 
 

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Grilled Turkey Sandwich


INGREDIENTS (Serves 4)

Individual portion
2 slices cheddar cheese
2 slices whole wheat bread
few tomato slices, thinly sliced
few avocado slices, thinly sliced
2 lettuce leaves
few thick cut turkey slices
1 tbsp olive oil
 

METHOD

(1)  Heat a panini press or grill to medium high heat. 
(2)  While the press is heating, arrange lettuce on 2 pieces of bread.  Top each with cheese first, follow by lettuce, tomato slices, avocado slices, and turkey.  Sprinkle lightly with salt and pepper.  Brush both side of the sandwich with olive oil.
(3)  Spray little olive oil on grill, and put the sandwich on the grill.  Press down with heavy object.  Cook until browned and crisp and the cheese is slightly melted.
(4)  Remove from grill, and cut into half.  Serve hot with your favorite sides. 
 

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Stir fry Mixed Vegetables


INGREDIENTS (Serves 4)

1 head of broccoli
1 head of cauliflower
1 carrot
1 cup sugar snap peas
1 tbsp minced garlic
1/2 tsp sugar
1 tsp salt
dash of light soy sauce
dash of sesame seed oil
 
 

METHOD

(1)  Heat 1 tbsp oil in frying wok.  Add minced garlic and stir fry golden brown.
(2)  Add all vegetables, and stir fry for 2 minutes.
(3)  Add 1/2 cup of water and stir fry till vegetables softened.
(4)  Season with salt, sugar and light soy sauce.
(5)  Stir fry till sauce has reduced.
(6)  Add dash of  sesame seed oil, and transfer to serving plate.
(7)  Serve hot and enjoy!
 

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