Braised Chicken Feet & Chicken with Mushroom

       BRAISED CHICKEN FEET AND CHICKEN WITH
                                 MUSHROOM

                                             

   4 Chicken feet -  cut in two
   6 Chicken drumsticks - cut in two
   4 Dried Mushrooms   -  cut in two
   5 Slices ginger
   1 clove garlic, minced
   1 tsp Nam Yee ( fermented red beancurd)
   3 Dried chili tear in two and soaked
   2 Tbsp  sesame oil
   1 stalk spring onion
   600 ml fresh chicken stock. Add
   1 Tbsp rice wine

             Marinade  (A)
    Marinate chicken, chicken feet and mushrooms with :-   (1 hour)
    1/2 tsp sugar                                                                                           
   1/4 tsp thick soya sauce          
  
             Marinade  (B)
   In a bowl mixed together :-
   1 1/2  Tbsp light soya sauce
   1/2    tsp thick soya sauce
   1  Tbsp Oyster sauce
   15 g  rock sugar
    1/2  tsp pepper.

 Thickening :-  1 Tbsp cornflour  mixed with 2 Tbsp water.

1.   Heat sesame oil in a heavy bottomed saucepan.
2.   Add ginger, garlic and Nam Yee fry over low heat till fragrant.
3.   Add marinated  chicken  etc. (A)  add some water and  boil for 20 mins first.
4.   Stir in Marinade (B) and dried chili.
5.   Pour in 600 ml fresh chicken stock.
6.   Cook covered over low heat till cook.
7.   Thicken with cornstarch mixture.
8.   Dish out, garnish with sliced spring onion.































   

ASIAN FRIED CHICKEN WINGS

        ASIAN FRIED CHICKEN WINGS

Marinate for 1 hour  ( Add 2 Tb corn flour before frying)
24 chicken wings
1/4 cup rice  vinegar
2 Tb light soy sauce
1 tsp sesame oil
1 tsp salt
1/2 Lemon juice
1 tsp ginger juice

SAUCE
4 Tb Tomato sauce
2 Tb chili  sauce
1 T rice wine
2 T honey
1/8 tsp pepper
1/4 tsp salt
1 Tb corn flour + 4 Tb water

Method:
Put 1 tsp oil to fry the sauce when thickens put in the cooked chicken wings .
Sir well to cover the piece.

Note: Can add more tomato sauce or chili sauce for colour or for kick!

SPICY CHICKEN KALIO

            SPICY CHICKEN KALIO

Ingredients
600 g (5 pcs) chicken drumstick, discard skin & fat
1/2 tsp salt
2 tsp turmeric powder with 1 cup water
4 Tbsp coconut milk, mixed with 1 cup water
1 pc dried tamarind
1 turmeric leaf
2 potatoes halved
100 g cauliflower, cut.
1 carrot, sliced

Ingredients to be blended
8  shallots
3 medium size red chili
5 bird's eye chili
1small piece turmeric

Ingredients to be crushed
3 stalks lemon grass
2 cm (10g) galangal 

Garnishing
2 red chili
2 tomatoes

Method
1.   Mix chicken, potatoes, blended and crushed ingredients and
      turmeric juice.
2.   Simmer and bring to a boil.
3.   When chicken is almost cooked, add cauliflower, carrot
      turmeric leaf and salt. Finally stir in coconut milk.
4.   Garnish and serve.

CURRY CHICKEN WITH PINEAPPLE

          CURRY CHICKEN WITH PINEAPPLE

1.4 kg  chicken
1  pineapple  (cut into required pieces rub with salt n rinse)

  Ingredients to be blended 
15 dried chili
2  red chili
10 shallots
1" kunit

10 - 15 limau perut  leaves
2 stalks serai - smashed (lemon grass)
1 cup coconut milk
1 1/2 cup water
1  teasp salt
METHOD
1.  Cut chicken into required pieces.
2.  Fry the blended ingredients with 4 tbsp. oil.
3.  Add chicken, fry for 2 minutes.
4.  Add coconut milk and water.
5.  Add pineapple and salt to taste.






 

STEAMED FISH IN HERBAL STOCK

                                          Steamed Fish in Herbal Stock

1/2 Portion (head section)  red garupa fish
1 Tbsp Ice Wine Vidal from Canada or Shao Hsing Hua Tiau Wine

    Herbs ( rinsed)
3  slices Tong Kwai
5  seeded Chinese red dates
1 Tbsp Kee Chi

    Seasoning
1  Tbsp light soy sauce
1  Tbsp abalone sauce
1/6  tsp pepper and salt to taste
1   tsp ginger juice
1/2  tsp chicken stock granules
1/2  tsp sesame oil
200 ml water

Garnishing
1 Tbsp shredded ginger
1 sliced red chili
1  Tbsp chopped spring onion

Method
1.  Rub fish with 1 tsp salt and rinse.  Place fish on a clear         
      Pyrex Ware
2.  Combine herds and seasoning in a saucepan, bring to a
     simmering boil for 10 mins  until the flavour of the herbs
     are infused in the stock add wine.
3.  Pour stock over the fish and steam fish over high heat for
     15 mins or until cooked through.
4.  Garnish with shredded ginger, chili and spring onion.

      

GINGER CHICKEN IN SESAME OIL

                           Ginger chicken in sesame oil

Ingredients

6 big drumsticks chop into 3 pieces each

3"  Old ginger shreded

1/2  cup sesame oil                

1/2  cup rice wine
1    cup water
2  Tbsp soy sauce

3.  Salt to taste

Method:

1.  Wash cut chicken rub with salt and rinse   with  water.

2.  Heat up the sesame oil and fry ginger till light brown. Dish out half to later garnish on cooked chicken

3.  Add chicken and stir fry, add soy sauce
4.  Add rice wine and stir fry

5.  Add water and cover till done. 

ROAST TURKEY

                                                           ROAST TURKEY

3.5  kg  Turkey
60  gm  butter
1  stick celery,  finely sliced n cubes
1  small onion, finely chopped
2 small green apples, peeled and grated
500 ml fresh nread crumbs
12.5  ml parsley, finely chopped
1  egg,    Salt n pepper to taste

 ( grated rind of lemon fry with salt n pepper) Prepare this for rubbing the cavity of  turkey n skin (A)

METHOD
1.   Clean and pat dry turkey with paper towel. Rub turkey with (A) n 3 Tbp brandy with a little
black sauce and a little honey. Leave aside.

2.   Melt butter , add onion, celery,  apple,  brandy, parsley and egg  and seasoning.

3.   Add bread crumbs.  Mix well. Set aside to let it cool before stuffing into the neck and cavity.

4.   Sew up the turkey . Secure  the legs with string.

5.   Butter foil thoroughly and wrap up turkey. Make sure the fold is on top of the breast for easy to 
open to brown after 2 hours of baking in foil.

6.   Set oven @ 200 C bake for 20 mins the reduce to  170 C and bake 2  1/2  hours then open the
foil to brown  and baste

BASTE
     1/4 cup orange juice
     1/4 cup butter. a little dark soy sauce to give colour.

GRAVY
4   Tbp  white wine
1/2  Tbp Dijon mustard
450 ml (3/4  pt) hot chicken stock
1 oz butter mixed with        } use finger to mix till like
1 oz plain flour                    } bread crumbs

Cook over very low heat.
Serve with cranberry sauce and  pineapple. cut into 12 pieces  and grill.


                               

MEE HOON SOUP WITH MUSTARD GREEN

               MEE HOON SOUP WITH MUSTARD GREEN

2 pkts Mee hoon - boil n drain mix with fried shallots n oil
1/2  cabbage,  Salted vegetable - shredded
2  black mushrooms - soak n slice
2  wood ears - soak and slice  (optional)
1 small green mustard - wash, shred and add 1 tsp chilli powder

500 gm shredded pork/ chicken marinate with
    (A)   for 20 mins
1 1/2 Tbsp soy sauce
1 1/2  tsp rice wine
5 Tbsp water
1 Tbsp cornflour

      (B) mix together
1    Tbsp black soy sauce,     1/2 tsp salt
1    Tbsp soy sauce             1/2 cube pati ayam
1/2 tsp sugar                       1/4 tsp black pepper
1/2 tsp sesame oil
1 cup water                         2 Tbsp cornflour
3 cups oil

SOUP
10 cups water
4 - 5 Tbsp light soy sauce
2  Tbsp  chicken stock,   (  1 tsp MSG optional)
1/4 tsp black pepper
1 tsp sesame oil, salt to taste.

     METHOD
1.   Mix shredded pork with (A) for 20 mins
2.   Fry pork with oil till colour changes,  remove and drain.
3.   Fry shallots and dish out including oil, set aside for mixing with mee hoon.
4.   Fry ginger till fragrant , add 1 tsp rice wine,  mustard   green, salted vegetable and cabbage
5.   Add pork and  (B)

SERVE   (10 - 12 persons)
Spring onions cut into 5 " in length
Divide mee hoon into portions and place in a bowl with spring onion
divide cooked meat accordingly  place on top of mee hoon
pour  soup over it.

     

KOO LOO YOKE

                                                                 Koo Loo Yoke

600 gm  pork loin cut into cubes

1/2 tsp bicarbonate soda      } marinate pork before      }  roll on tapioca flour
1 tsp level sugar                   } adding cornflour             }  before deep frying
1 tsp level salt                      } leave 15 mins                
2 Tbsp water                       }then add egg yolk and    
                                             cornflour                        
1 egg york
3 Tbsp level cornflour

SAUCE - mixed together and heat up on slow fire to get the shine add 1/2 t oil.
3 Tbsp water
3 Tbsp  sugar
3 Tbsp vinegar
3 Tbsp tomato sauce
1/3 tsp salt.
1 1/2  tsp cornstarch
2 tsp water.

GARNISHING - shred  and marinate these with 1 Tbsp salt for 1 hour.
1 cucumber,   1 fresh red chili  1 small carrot n 1 small raddish
Then rinse with water and drain.  Soak for 4 hour hours in
1/2 cup vinegar
1/2 cup sugar.
Press out the liquid and garnish the koo loo yoke.

STEAM PAI KUT

                                                        STEAM PAI KUT

500gm  soft rib bones -   ( 1 tsp salt to rub and then rinse)

Ingredients  to chop  (A)
4 cloves garlic,     1/2" ginger
1/2 fresh red chili

1 1/2 tsp plum sauce
1 tsp   minced tau chiew
1 tsp  rice wine
1  Tbsp cornflour

Method:
1.   Marinate ribs with plum sauce, tau chiew and rice wine.
2.   Add cornflour to mix.
3.   Place the marinated ribs in a plate and spread (A)  on top, chili last. And sprinkle a little bit of  pepper

4.   Steam  40 mins.

CHICKEN RICE (STEAM METHOD)

         CHICKEN RICE (Steam method)

1.5 kg  Kampong chicken - cleaned
1 tsp salt rub into whole chicken.
 Pound garlic and ginger, squeeze out the juice, rub the chicken with it .
Stuff the residue of garlic and ginger into cavity of chicken.
Steam for 1/2 an hour.
use liquid to cook rice.

Sauce (A)
6-8 fresh chili,  1 clove garlic, ( pounded)
 Juice of kasturi.  sugar n salt to taste  Add a little chicken stock to mix.

Sauce (B)
1/2 cup oyster sauce, 
a few drop sesame oil
a pinch of  sugar, a little water to dilute.
Fry garlic with oil pour into the sauce then add some hot water to dilute.

MEE REBUS

                               MEE REBUS   (for 12 persons)

Ingredients:
1 kg  tau gey (bean sprout)   blanched
2 kg  mee                              blanched
Ingredients for sauce..
  Pound together:   18 dried chilly,  1 1/2 cup shallots (200 gm) ,  1 1/2 piece lengkuas.
  Add to 2 Tbsp grounded ketumbar.
              2 tsp jintan puteh
              2 tsp jintan manis
              1 tsp kunit.

1 kg sweet potatoes.  (boiled and smashed)
1/2 cup cooking oil
1 cup thick tamarind juice.  (1 cup tamarind add a little water to squeeze out 1 cup of juice)
10 cups water.     3 chicken cubes  stork
2 cups finely grounded roasted peanuts.
3 - 4 tsp sugar  and salt to taste.

GARNISH
3 green fresh chili.        4 red fresh chili  sliced thinly
8  pieces tau kuar  sliced
1 cup fried shallots.           6 hard boiled eggs sliced
4  -   6 limes . sliced   (kasturi)

Method :
1.  Heat oil, fry spices till fragrant.
2.  Add tamarind juice and water,  when boiling add  chicken cubes.. 
3.  Add sweet potatoes,  peanuts,  salt and sugar.
4.  Blanched tau gey and mee.

Put a portion of mee and tau gey and garnishing and pour the gravy on it.

TAU YEW BAK

                                                       
                                                       TAU YEW BAK

600 gm  Tui Bak - cut into big sizes,  wash n season with:
1 tsp  5 spice  (ngo hian hoon)
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
2 Tbsp sugar
1 tsp salt
2 whole garlic with skin.

6 pieces Tau kuar cut into 2  ( fry till light brown)

Method:
Put the seasoned pork in a pot over slow fire  without puting in any oil.
Stir till it turn dark brown and the oil oozes out. 
Add garlic.
Add water and boil for about 1 hr. 
Add tau kuar just before it is completely cook.
                       

                   

BAH HONG

             Bah Hong

1/2 kg Pork (muscle or neck bone)
1/2 kg chicken -cut into bite size.

Ingrediants  to be pounded 
8 shallots - 200 gm
4 cloves garlic.
1 "  ginger
5 Pek Kak huai (40 petals)   bunga lawang  lightly pounded.

1 1/2 level Tbsp pepper  - pounded
2 Tbsp Tau chiew                   "
2 level Tbsp gula Melaka.       "
 salt  to  taste.

Method.
1.   Fry pounded shallots, garlic, bunga lawang and pepper till fragrant.
2.   Add Tau chiew  and gula Melaka.
3.   Add  pork and water to cover the meat for  25 mins  then add chicken.
4.   Simmer until quite dry.

Shredded Pork Loin With Sweet Bean Paste

           SHREDDED PORK LOIN WITH SWEET BEAN PASTE

350gm  pork loin - shreded
Marinade   (A)
1 Tbsp  soy sauce.
1 tsp  rice wine
3 Tbsp water
2 Tbsp cornstarch.

Marinade (B)
1 1/2 Tbsp sweet bean paste
1/2  Tbsp rice wine
1 Tbsp soy sauce
2 tsp sugar.

Method
1.   Remove any fat shred pork.
2.   Marinate shreded pork with  (A)  for 20 mins.
3.   Heat oil, deep fry pork over medium heat until colour changes, remove and drain oil.
4.   Reheat and add (B)  stir fry until fragrant , then add pork,  add 1 T oil and toss lightly to mix.

CRAB OR SHI

                                                                      CRAB OR SHI

2 kg  Crabs with roe ( 3 crabs medium  size)   Get ready a small kettle of boiling water.
1/2 cup oil
Blend together  (A)
5 fresh chili (red),   1 tsp chilly boh,    1 tsp belachan,
6 - 8 shallots,    5 pips garlic,    1/2"  fresh kunit.

          (B)
2 Tbspoonful Tau chiew.

 Mixed together..(C)        
3 Tbsp apple cider  vinegar,    2 Tbsp sugar.

Mixed together..(D)
2 level Tbsp cornstarch  &    1/2 bowl water.

Method:
1.   Clean crabs, cut into half first.  Remove entrails and  sac from shell. Then cut in half again.
2.   Fry (A) in 1/2 cup oil till fragrant .
3.   Add (B)  and stir well.
4.   Add crabs and stir well and add boiling water, (make sure the water cover the crab.)
5.   Cover n let  crab cook until 3/4 of the gravy is  left.
6.   Add (C)  stir well.
7.   Add (D)  stir well.

CHOCOLATE BROWNIES

                                    CHOCOLATE BROWNIES

CATEGORY  A
250 gm butter
125 gm cocoa powder {imported)
40 gm imported cooking chocolate
Melt butter and chocolate in a double boiler, then add cocoa powder sieved, and stir as you do,
until all the  cocoa powder is finished.
Or melt butter and chocolate in microwave oven - place chocolate on top of butter in pyrex dish
cover and cook for 2  3 mins. Then add sieved cocoa powder and stir as you do so, until all the cocoa powder is finished.

CATEGORY B
400 gm castor sugar
125 gm walnut  {crush walnut)
125 gm  chopped raisin.
Mix altogether in a mixing bowl.

CATEGORY  C
250 gm plain flour
2  1/4  tsp  baking powder
5 grade A eggs          )  lightly beaten, till fluffy use no. 4 speed
1 1/2 tsp vanilla } using whisk

PREPARATION:
Line 9"  x  9" square tin. Butter first, then butter on lining.

PROCEDURE:
1.   Melt category A in double boiler/micrewave oven. Cool it.
2.   Add Category A to Category B. Then, mix well - use whisk at no. 4 speed.
3.   Pour in egg & vanilla.  Beat.  Use whisk at no. 4 speed.
4.   Fold in flour and baking powder by hand and the last bit use whisk at no. 1 speed.
5.   Preheat oven at 150 C
6.   Bake at middle level {2nd from bottom, if riston oven}  for 25mins.
7.   Lower to 125 C and bake for about 30 - 45 mins.
8.   Test, using skewer to see that it sticks a little bit on skwer - you want it moist.
9.   Cool and place in fridge.  Serve cold

CARROT CAKE

                                                         CARROT CAKE

155g carrots - shreded finely and chopped
80g  raisins - chopped
60g  walnuts - chopped
120g brown sugar
250  ml corn oil
2 eggs

185g  flour,                                          }
1/2 tsp baking powder                        }
1 tsp sodium bi-carbonate                  }   sieve together
1/2 tsp cinnamon                                 }
1/2 tsp mixed spice                              }    (A)
1/2 tsp salt                                            }

1)   Sieve (A) 
2)   Mix oil n sugar.  Add walnuts,  raisins, carrots.
3)   Use fork to beat the eggs in a bowl before adding in  ( 2)
4)   Add in flour, do not over stir,  pour into
       Greased  n lined 8" cake pan.
5)   Bake at 170 C for 40-45 minutes.

                  

CHAR KOAY TEOW

                                            CHAR KOAY TEOW

1 kg Koay teow ( divide into 6 portions)
1/2 kg tow geh   (divide into 6 portions)
1/2 kg medium size prawns  ( divide into 6 portions)
2 lap cheong ,  sliced fish balls.
6 eggs
Koo chai (chive)
8 tbsp grounded chilly paste
10 gloves garlic - smashed

Gravy mixture
4 Tbsp oyster sauce             }
4 Tbsp fish sauce                 }
1/2 tsp dark soya sauce       }
4 Tbsp sugar (level)             }    mix together
4 Tbsp light soya sauce       }
Method
1)   Heat non stick black kuali with oil and add in a little garlic to brown.
2)   Add sliced fish balls and prawns.
3)   Add in 2 Tbsp chili paste and stir well.
4)   Add in a portion of koay teow and stir with chili paste.
5)   Add in 2 Tbsp of gravy mixture n stir well.
6)   When the oil starts  to bubble, push koay teow to one side of the pan.
7)   Break an egg into the kuali, lightly break the yoke and sprinkle a drop of light soya sauce.  When
      the egg is half done, stir in koay teow.
8)   Lastly put in a portion of tow geh and mix.  Dish out immediately

FRIED DORY FISH

                                 FRIED DORY FISH

1 kg (3 big pieces) Dory fillet - cut to rquired sizes.
1/2 tsp salt.  Pepper to marinate.
1 egg.

Mixed together  (A)
1Tbsp plain flour
2 Tbsp cornflour
6 Tbsp or more golden bread crumbs.

Method:
1)  Marinate dory fish with salt and pepper.  Then just before frying break an egg into the
     marinated fish.
2)  Dredge the fish pieces in (A)
3)  Deep fry in oil - using big kuali and cover .

Sauce to go with

3Tbsp mayonaise   }
2Tbsp olive oil        }  Whisk with fork
1/2 lemon juice
1/4 tsp Dijorn mustard power
1/4 tsp pepper
1tsp mixed herbs
Pinch of salt
1-2 celery diced.

CHICKEN STEW

                                                         CHICKEN STEW

Ingredients
(A)
4 - 6 Drumsticks - cut into desired size
1 carrot             -   cut
2 potatoes         -   cut
2 sticks celery   -   cut 1 "  to add last
5 cloves
1 cinnamon stick

Ingredients (B)
1/2 tsp dark soya sos
2 Tps light soy
pepper and salt to taste
2 Tsp wine
1/2 pati ayam

For thickening:-
                        1Tbsp butter   {Fry butter with chopped garlic and add in
                         1Tbsp flour and 3/4 cup of water)

Method:
Fry (A) dish out.
Add oil, Fry chicken add (B) 
Add 2  1/2 cup water  when almost cook add  Thickening.

YOGHURT CHICKEN

                                                           YOGHURT CHICKEN

30 g butter                              
3 Tbp  oil
8 drumsticks  cut in halves
2 large onions  cut into thin half slices
2 cloves garlic, finely chopped
2 Tbsp ginger,  finely chopped
 salt and pepper
1/2 cup chicken stock or water ( can use 1/2 chicken cube + 1/2  cup water)
2 Tbsp finely chopped coriander stalks
1 cup yoghurt
1 1/2  Tbsp level flour
1/4  cup corriander leaves, chopped
1 tsp mint leaves chopped

Method:
Heat half the butter and oil and saute the chicken portions, turning  until golden on all sides.
Remove. Add the onions, garlic and ginger with the rest of the butter and oil and let them stew gently until soft . Return the chicken , season well,  Add  chicken stock and coriander stalks. cover and
cook gently for about 25 mins or until the chicken is tender.

In a bowl mix the yoghurt with flour,  coriander and some of the liquid from around the chicken.
Pour this back over the chicken and turn onto the lowest heat until thickened.  Add the mint last 
and serve with a side dish of chopped fresh mango, chopped mint and a little chili

CHICKEN STEAMED WITH DRIED LILY BUDS

                   CHICKEN STEAMED WITH WHITE LILY BUDS

Ingredients
 350 g  chicken -  chopped into bite- sized pieces 

Marinade (A)
1/2 tsp salt, 3/4 tsp sugar, 1/4 tsp pepper
1/2 tsp oyster sauce, 1tsp sesame oil
1/2 tsp rice wine /Shao Hsing Hua Tiau

Dried ingredients(B)
20 pieces dried lily buds, soaked, trimmed and knotted
4 red dates seeded and sliced thinly
1 Tbsp kei chi
1 piece ton sum, cut into slanting pieces and soaked
1/2  cup chicken stock

method:
Season chicken with (A) for 20 - 25 mins in a heat proof dish.
Arrange ingredients (B) over chicken and steam over rapidly boiling water for 15 -20 mins
until meat ts tender.
Serve immediately with spinkling of  chopped spring onions.