O-Noh-Khauk-Swe

Description:
In English meaning Coconut Chicken Noodle Soup. This coconut soup is one of Burmese dishes. The first time I tried this was probably 2 years ago when one of my colleagues brought this dish to work. Recently, my other Burmese colleague brought some to work and I thought of making it at home.

I suppose this coconut soup is like a simple laksa noodle. My version is slightly thickened with chick pea puree. The seasoning is amazingly very simple if you compare it to Malaysian or Indonesian laksa but the taste is still very tasty. Chick pea crackers are just a good compliment to the dish. Here is my version of the Coconut Chicken Noodle Soup.



Ingredients:
600 g chicken thigh fillet, cut into big chunks

3 small onions, pureed with 1 Tbsp water and 3 Tbsp oil

5 Tbsp tinned chick peas, drained, pureed with 3 Tbsp water and sieved

400 mL coconut milk, Kara
1500 mL water
1.5 Tbsp fish sauce or to taste
1.5 Tbsp sweet paprika powder
1 tsp sugar
0.5 tsp chilli powder
0.5 tsp turmeric powder
0.25 tsp white pepper
salt to taste

500 g fresh egg noodle

Lemon wedges, chilli powder, onion spring



Directions:
Saute onions until fragrant and water is mostly evaporated. Add chicken and cook until change colour.

Add coconut milk, water, chick pea puree and the seasonings. Bring to boil then cook until chicken is fully cook on medium low heat, about 5 minutes. Stir occasionally.

Take the chicken pieces out from the soup and either shred the meat or cut it into small pieces about 0.3 x 1 x 1.5 cm. Put the chicken back to the soup and simmer for another 3 minutes.

Prepare the noodle according to the instruction on the packet.

Take some noodle and put it in a bowl. Serve with the soup, lemon and onion spring slices. Add chilli if desired.

MFM #2 - May 2009: Spiced Fried Chicken Strips

Description:
Fried chicken is one of favourite foods at home. This time, I present the fried chicken strips which are coated with spices and herbs ala KFC's Original. The flavour is definitely not the same as KFC's but it is close enough and not overloaded with salt, MSG and pepper.

You can have these chicken strips as it is or combine them with wrap and salad. Yum....

Enjoy :)

Hosted by Elsye




Ingredients:
2 chicken breast fillets, cut into big strips

oil for frying

1 egg
1 Tbsp FCMP
1 Tbsp water


Flour blend:
3 Tbsp spice and herb blend
0.5 cup wholemeal flour
0.125 cup potato starch


Spice and herb blend: - grind the spices with a spice grinder
2 tsp garlic powder
1.5 tsp marjoram flakes
1.5 tsp sage flakes
1.5 tsp ground white pepper
1 tsp fennel seeds
1 tsp yellow mustard seeds
1 tsp black pepper
0.5 tsp salt
0.5 tsp celery seeds
0.5 tsp ginger powder
0.25 tsp ground mace
0.25 tsp cayenne pepper



Directions:
Mix egg and milk. Add chicken strips and let it soaked for 15 minutes.

Heat oil to about 180 deg C.

Coat chicken with spiced flour and tap excess flour. Fry the strips in batches until golden brown.

Hainanese Chicken Rice

Description:
I cook this dish for this year's mother day. Vitri... your post was very infectious. ;-p This dish is definitely easy to make. You can prepare other things if need to while waiting.

This chicken rice recipe is a combination of 2 recipes. The chicken is adapted from Simple Chinese Cooking by Kylie Kwong. The fragrant rice and the dipping sauces are adapted from Kuali of The Star Online by Amy Beh.

This recipe is made by omitting the chicken fat in the rice and sauce so you can serve it to the vegetarian guests.




Ingredients:
Pak Cham Kai (Chicken Steep in Stock)
2 whole small chickens (total weight 1.7kg), trim excess fat

5 L cold water
3 cups shao hsing wine
8 spring onion, trimmed and cut into two
1 bulb (about 14 cloves) garlic, skin removed and smashed
1 large red onion, quartered
1.25 cups ginger slices
0.25 cup coarse sea salt


Fragrant Rice
2 Tbsp vegetable oil
3 cloves garlic, lightly smashed
(reserve garlic oil - 0.75 Tbsp for making soya sauce dipping and 0.5 tsp for chilli sauce)

600 g Thai long grain rice, washed and drained
2 cm ginger, lightly smashed
2 tsp chicken style stock powder, Massel
0.25 tsp salt
3.5 cups water or enough quantity
3 pandan leaves, knotted


Chilli Ginger Sauce
2 Tbsp garlic chilli sauce, Lee Kum Kee
1 Tbsp dried chilli flakes
2 cm young ginger, chopped
0.5 tsp garlic powder
0.5 tsp garlic oil
Juice from 1 lime
100 mL (less than half a cup) hot water or more depending how thin or thick you want


Dipping Soy Sauce
5 Tbsp light soy sauce, Kikoman
3 Tbsp hot water
1.5 Tbsp caster sugar
0.75 Tbsp garlic oil
1 tsp sesame oil


Garnishing
Sliced cucumber
Sliced tomato



Directions:
Chicken:
Put all ingredients except the chickens in a big cooking pot and bring the water to boil. Then, reduce the heat and simmer for 40 minutes. Put the chicken into the simmering stock and gently simmer for 15 minutes. Turn off the heat and remove the pot from the stove. Leave the chicken in the stock for 3 hours.

Take the chicken out from the stock, drain and let it cool. Cut into pieces.


Rice
Saute the garlic in warm oil until garlic turns yellow. Reserve some of the oil for the dipping sauces.

Put all ingredients in the rice cooker. Cook till done.


Chilli Ginger Sauce
Put all ingredients in a blender. Blitz for 1 minute or until all ingredients blend well and ginger is cut into small pieces. Pour into a small bowl


Dipping Soy Sauce
Mix soy sauce, water and sugar until sugar dissolves. Add the remaining ingredients and mix well.



Cook's Note:
- The remaining stock can be used as base for chicken soup, vegetable soup, stock for stir frying etc.
- The rice will be tastier if using chicken oil, rendered from chicken fat.

Ayam Pedas (Chicken in a Spicy Gravy)

Description:
This recipe is adapted from The New Mrs Lee's Cookbook Nyonya Cuisine by Mrs Lee Chin Koon.

This dish has a fragrant delicious flavour. The aroma is just nice and it is not as heavy as most of the Indian curries. It's just nice to accompany hot steam rice. I need to change some of the ingredients since I don't have all of the spices as listed in the original recipe.

Ingredients:
500 g chicken thigh fillet, cut into 4 pieces
1 large carrot, cut into 1.5 x 4 cm stick
a small bowl of cabbage, cut into 1.5 x 4 cm
300 mL water
1 tsp sugar
1 tsp salt

1 Tbsp oil


Spice:
0.25 tsp turmeric powder
0.5 cup finely ground sauteed red onion
3 tsp hot paprika powder
2 tsp sauteed shrimp paste (bagoong), Barrio Fiesta

5 slices galangal, 4 mm thick per slice
1 stalk lemongrass, cut into 3 and bruised



Directions:
Heat oil and brown the chicken pieces. Add spices except galangal and lemongrass. Once the spices becomes fragrant, add galangal and lemongrass. Add water, salt and sugar and simmer for 5 minutes.

Take out the chicken pieces and put it in a bowl. Put the vegetables and boil for 3 minutes. Put back the chicken and cook at medium heat for another 5 minutes.

Charcoal Chicken with Piri-piri Sauce

Description:
Food Safari on SBS is one of my favourite cooking shows and the show is hosted by Meave O'Meara. Whenever I watched the episode, I'm definitely salivating. One day, I watched the show on Portuguese foods. Damn! The foods looks so mouth watering! The charcoal chicken, in particular.

Finally, I have the kettle bbq with rotisserie and the grill basket. My husband and I bought the kettle bbq from BBQs Plus in Hampton. The only thing is to get the grill basket which is not so commonly available. We had to go from one store to another to get the grill basket and finally, we found it at Mega Mitre 10 in Chelsea Heights.

Anyway, here is my adaptation of the charcoal chicken. The recipe is not that much different from the original source anyway. It's just so yuuuummmyyyy.... moist and tender, too. Trust me!



Ingredients:
1 (about 1.8kg) whole chicken
Some salt to sprinkle on the chicken


Marinade
8 cloves garlic, chopped
0.25 tsp salt
Zest of 1 small lemon
Juice of 3 small lemons
2 fresh bay leaf, discard stalk
2 tsp sweet paprika powder
2 shots Jack Daniel's whiskey
50 g soft butter


Piri Piri Sauce
3 birdseye chillies, chopped finely
0.25 tsp table salt
Juice of 1 small lemon
100ml olive oil, Lupi extra virgin
2 Tbsp garlic powder (not crushed garlic as the mixture will be too runny)







Directions:
Marinade:
Mix all ingredients in a measuring jug. Blend with a stab mixer to make the emulsion.


Chicken:
Trim away excess fat. Then use a sharp knife or kitchen scissors to cut the chicken through the breastbone. Open out, turn over and flatten by pressing down with your hand along the backbone.

Make a small cut under each wing to help it flatten further. Make several incisions in the flesh with a sharp knife. This will allow the flesh to absorb the marinade and allow fat to drain. Prick all over with a large fork.

Brush both sides with the marinade and sprinkle with salt. Cover and marinate in the fridge for 30 – 45 minutes.

Meanwhile, prepare the sauce. Piri-piri sauce:
Mix all ingredients in a small bowl with a small whisk.

Put the chicken in a grill basket. Cook over a charcoal BBQ on rotisserie (or any hot grill if you don’t have a BBQ), turning frequently and basting continuously with the remaining marinade until both sides are golden brown – approximately 25 minutes.

Brush the chicken with the piri-piri sauce and cook for another 5-10 minutes. Prick the chicken with a knife, if the liquid is clear, the chicken is cooked.

Cut the chicken into pieces with kitchen scissors and brush with Piri Piri sauce.

Serve with fresh salad :D and... mint candy ;-p

Chicken Curry

Description:
Curry is actually one of my favourite dishes but I like the curry that has Thai, Malay, Chinese or Indonesian influence. The flavour is much lighther than the Indian curry. I find most of the Indian curries having a very strong smell of spices, particularly cumin.

The other day I was looking for Chinese style chicken curry. After comparing two recipes, I come up with my version of chicken curry. It's a curry from a combo from those two recipes and my little twist. I suppose this curry has the Thai, Malay and Chinese influence. It's not difficult to make it, just take a little bit of time.



Ingredients:
Chicken mixture:
3 pcs chicken maryland, cut each piece to 3 pieces or 1 kg chicken thigh fillet, cut into big chunks
1 Tbsp salt
2 Tbsp meat curry powder, Pattu


Potato:
3 large potatoes, cut into quarter
1 Tbsp canola oil


Curry blend:
2 medium onion, slice thinly
1 medium red onion, slice thinly
4 cm ginger, slice thinly
4 cloves garlic, slice thinly
2 Tbsp garlic chilli sauce, Lee Kum Kee
125 mL water

4 Tbsp Thai yellow curry paste (gaeng karee), Valcom
1 Tbsp meat curry powder, Pattu

extra water to cover the chicken
3 Tbsp canola oil, for sauteing


Other ingredients:
1 stalk lemongrass, cut into 3 pieces, bruised
3 pcs star anise
1 Tbsp sugar
1 Tbsp fish sauce
25 g (half a pack) instant coconut milk powder, Emma
2 g dried curry leaves
0.5 Tbsp hot chilli powder, optional



Directions:
Marinade chicken with salt and curry powder. Meanwhile, prepare other ingredients.

Heat up 3 Tbsp of oil in a big wok, put onions and saute on medium heat until start to turn soft, about 3 minutes. Add ginger and garlic, cook for another 5 minutes, do not brown the mixture.

Meanwhile, heat up oil on a shallow frying pan, fry potato until half cook and put aside. Then, pan fry the chicken till change colour.

Then, put the curry mixture in a blender and add 125 mL water. Blend till smooth.

Add the curry paste and curry powder to the wok, pan fry until fragrant. Don't burn the spices. Add the blended curry mixture. Add chicken and enough water to cover the chicken. Bring to boil and reduce the heat to simmer. Do not cover. Cook for 15 minutes.

Add other seasoning ingredients and potatoes. Cook for another 15-20 minutes at medium low heat.

Adjust the seasoning to your liking.

Kung Pao/Gong Bao Chicken (Gong Bao Ji Ding)

Description:
There are so many versions available in the net and in the cooking books. However, I like this version and have made this for 3 times now. This recipe was posted by David Anderson (I cannot find the webpage anymore) and the original recipe is from Yan Kit's Classic Chinese Cooking. He said that this dish is close to the one in China. But yeah, since I haven't been there so I just imagine that I have this dish as in China .

The Sichuan peppercorns give the distinct punget peppery aroma to the dish. It makes the dish unique and special.

The recipe below has been slightly modified by me. I don't use the egg whites as I can't be bothered keeping 1 yolk in the fridge (at the end it is most likely wasted) and when I tried with egg white, the sauce does not look appetizing to me. I put cashew nuts instead of peanuts as I find cashew is tastier.




Ingredients:
750 g chicken breast or thigh fillet, skin off cut 2 cm x 1.5 cm or slice and marinade with:
1 tsp corn starch
2 tsp soy sauce, Kikoman
1 Tbsp Shao Shing wine

Other ingredients:
2 Tbsp + 2 Tbsp canola oil
2 tsp Sichuan peppercorns, dry roasted and coarsely ground
6 dried whole chillies (cut and add more if you want the dish hotter)
4 slices ginger, cut into fine strips
1.5 Tbsp mince garlic
salt to taste

2 spring onion cut into 2.5 cm long
0.5 cup roasted cashew nut

Prepare the sauce in a bowl:
2 Tbsp sambal oelek, Continental
2 Tbsp Shao Xing wine
1 Tbsp dark soy sauce
1 tsp corn starch
0.5 tsp sugar
4 Tbsp water




Directions:
Marinade the chicken pieces and put it in the refrigerator for 30 minutes

Prepare the sauce and the other ingredients.

Heat your wok over high heat. Add the Sichuan peppercorns and dry roast for about 20 seconds. Ground the peppercorn and put aside.

Add 2 Tbsp oil and swirl it around to coat the sides of the wok. Add the dried chillies and stir them around till you start to smell them toasting. Toss in the garlic and ginger until fragrant. Then, add peppercorn.

Pour in half batch of the chicken. Slide your spatula under the mix and flip it over until all sides of the chicken pieces are lightly cooked, then you can start tossing it. Cook and toss for about a minute. Remove from the wok and add the remaining oil to the wok. Then, add remaining batch. Once the second batch chicken is partly cooked, return the other batch.

Stir the sauce mix to make sure the cornstarch hasn't settled. Pour it over the chicken in the wok, continue to stir-fry while it boils and thickens.

Add the spring onion and stir-fry for another 45 seconds. The chicken should be almost done cooking now. Add the cashews. Stir and toss for a few seconds.

Risoles with Chicken Ragout

Description:
This chicken roll is adapted from Ci Ine's recipe and I have been making this snack at least for 5 times now. Everybody who has tried this snack, loves it. It's really nice. Seriously.

Ingredients:
Risoles Wrap
Lengkapnya lihat di tempat Ci Ine (Elkaje) ya...

500 g bread flour
4 eggs, extra large 59 g min mass
2 Tbsp vegetable oil
0.5 tsp salt
1 tsp baking powder
80 g full cream milk powder
1350 mL water


Risoles Filling
Lihat di tempat Ci Ine juga - yang aku punya ditambahkan buncis

450 g cooked mince chicken (cook with a little bit of oil and drain the excess moisture) or boiled & diced chicken breast
175 g carrot, finely diced
150 g string beans, finely sliced
100 g onion, finely diced
2 spring onion, finely sliced
2 Tbsp oil

0.6 tsp nutmeg
1.3 tsp white pepper
2.5 Tbsp sugar
1.5 tsp salt
7 Tbsp full cream milk powder
750 mL water

0.75-1 cup flour, sifted over the mixture on the pan. Put more or less flour depending on the desired viscosity of the sauce. Not too thick or too thin, still spreadable.

50 g butter, stir in after flour is mixed into the filling

35-45 pieces cheese sticks, Colby, 1 cm x 0.5 cm x 5 cm sticks


Risoles Breading
2 egg white, beat loosely
300 g white bread crumb, homemade or use panko as it is or crumb it in the food processor. Put in a container.


Sauce
Dijonaisse, Master Foods
Tomato Sauce, Master Foods



Directions:
Lengkapnya lihat tempat Ci Ine :D

Wrap:
Put flour, egg, oil, salt, baking powder and milk powder in a food processor or mixer with paddle hook. Blend until combined (looks like coarse corn meal). Add half of the water gradually and blend at low speed. Add more water to the maximum capacity of the food processor and blend for about 1 minutes. Scrape the bottom of the bowl, continue blending for 2 minutes. Pour and strain the batter to a big mixing bowl. Rinse the food processor bowl with the remaining water. Pour and strain the batter. Stir the batter in the bowl. Let it rest for 30 minutes. Make the filling while waiting.

Heat a non stick pan with 24 cm in diameter. Stir the batter. Pour about 50 mL batter and swirl the pan to make a thin skin (like a crepe). There should be a bubbling sound when the batter touches the pan. Cook until the bottom part start to peel off from the base of the pan. Put the crepe on a baking sheet that has been lined with a clean tea towel. Stack cooled crepes on a plate.

Continue with the rest of the batter. Stir the batter gently when taking with the scoop.


Risoles Filling
Mix the seasoning, milk and water to make milk mixture.

Heat oil on a pan and saute onion, just to soften it and don't let it brown. Add carrot and string beans, stir for a minute or two. Add chicken and stir until all ingredients are warm.

Add milk mixture and bring it to boil. Add flour by sifting it over the mixture. Mix well until all flour is thickened. Stir in cold butter to the mixture. Taste the filling, add sugar or salt as necessary. Add a little bit of water (about a tablespoon at a time) if the mixture is too thick.

Let it cool. Then make the risoles wrap.


Assemble
Take one piece of the wrap and take about 40 g (about 2 Tbsp) of the filling. Put the filling on the wrap. Fold the wrap like making an envelope. Coat risoles lightly with egg white. Roll it onto the bread crumb. Tap it to remove excess crumbs.

Fry risoles in hot oil for about 1-2 minute(s) or until golden brown. Fry a few pieces at a time depending how much oil is used and the size of the fryer. I fried 4 pieces at a time.

Drain on a strainer and leave it on a paper towel to absorb excess oil.

When there is a lot of burnt crumb in the oil, strain the oil and discard the crumb. Top up the old oil with some fresh oil. Heat up the oil first before continue frying the risoles.

You may keep the ready ones in the warm oven.

Grilled Chicken with Spiced Coconut Milk (Ayam Bumbu Rujak)

Description:
This recipe is adapted from the Stories and Recipe Collection of the Lady from Jepara (Kisah dan Kumpulan Resep Putri Jepara) by Soeryatini N Ganie. I got her book when I went to Indonesia and I had to go to a several book shops to be able to get this copy.

Btw, the photo is from the last piece of chicken that I had :D The chicken was yummy!


Ingredients:
about 1.8 kg chicken wings, remove the tips

6 big red chillies, boiled for 5 minutes. Removed the seeds and membrane if want to reduce the heat
2 Tbsp water
2 tsp tamarind
1 tsp shrimp paste
12 Tbsp mince Spanish onion (about 2-2.5 medium onion)
6 tsp mince garlic (6 cloves garlic)

1 Tbsp galangal powder
10 tsp almond meal
1 tsp salt

3 Tbsp oil

750 mL hot water
1.5 pkt coconut milk powder, Rasaku



Directions:
In a blender, mix chillies, water, tamarind, shrimp paste, onion and garlic, blend it to a paste.

In a big wok, heat the oil and saute all seasonings until fragrant. Add hot water and coconut milk powder. Mix until combine and then add chicken wings. Simmer the chicken pieces for 15 minutes or until blood does not come out from near the bone. Remove the chicken from the pot and put it aside in a container.

Continue heating the seasoning on medium heat until thickens, it takes about 10-15 minutes. Mix the thick gravy with the chicken and let the gravy coat the chicken pieces. It can be kept in the fridge for next day. If you want to reduce the fat, pour the gravy into a bowl through a fine st and collect only the seasoning crumb.

Turn on the grill; put the chicken pieces down side up on the grill rack on a baking tray lined with aluminium foil. Grill for 10 minutes and turn the chicken, brush with some of the seasoning then grill for 5-10 minutes or until the surface is golden brown.

Chicken Corn Soup (Sup Ayam dengan Jagung)

Description:
This is one of the easiest Chinese soup to make. Nice, healthy and delicious :D

Ingredients:
1 Tbs olive oil
1 tsp mince garlic

4 cups water

250 g chicken breast, skin off and remove the fat, cut into small cubes (about 0.5 x 0.5 cm)

1 tin (420 g) sweet corn kernels, Select
1 tin (125 g) creamed corn, Edgell

1 Tbsp chicken stock powder, Massel
1 Tbsp Shao Xing wine
2 tsp soy sauce, Kikoman
1 tsp sugar
1/4 tsp sesame oil
1/8 tsp white pepper
1/8 tsp salt, optional

1 egg, lightly beaten

3.5 Tbsp tapioca flour + 1/2 cup water to make slurry

sliced spring onion for garnish


Directions:
Saute garlic in oil until fragrant. Add water and boil then add chicken pieces and cook until change colour. Stir occasionally to separate the chicken pieces.

Add corn and seasoning. Mix well. Bring to gentle boil stage.

Pour egg to the soup in light stream while stirring the soup. Otherwise, the egg will be cooked into big lumps.

Add tapioca slurry and boil the soup for 3 minutes.

Simple Chicken Soup (Soto Ayam Sederhana)

Description:
The following Indonesian (Central Javanese style) chicken soup recipe may not be the authentic style but the taste is not bad and close enough to the one you can get in Indonesia. I did not use lemongrass since I did not have it in stock.

When dried or powdered spices are available, use them to shorten the prep time in the kitchen. Also, when it is hard to get the fresh spices, the dried versions most of the time are the best substitute. Taste wise... hmmm... I suppose most are close enough to the fresh one as it depends on the proportion and the seasoning. It's only some of the herbs loosing their fragrant such as parsley and coriander leaves.

That's the photo of my lunch at my desk the other day.



Ingredients:
rice, vermicelli or egg noodle
fried shallot
tomatoes
lemon or lime
2 semi hard boiled eggs (boil in water for 6 minutes)


1 piece of chicken breast (about 350g), cut into small pieces
1/8 cabbage, shredded

Seasoning:
1 Tbsp canola oil
2 Tbsp mince spanish onion
1/2 Tbsp mince garlic
2 slices galangal (~1/2 tsp galangal powder)
2.5-3 cups hot water

1/8 tsp nutmeg powder
1/2 tsp white pepper
1/2 tsp salt
1 rounded Tbsp chicken stock, Massel
1/2 tsp turmeric powder
1 Tbsp coconut milk powder, just enough to give the umph factor
1 tsp sugar
3 pcs kaffir lime leaves



Directions:
1. Saute onion, garlic and galangal until fragrant
2. Add water and remaining spices
3. Add chicken, cook until change colour
4. Add cabbage, cook until start to wilt
5. Serve hot

Roast Chicken with Lemons

Description:
I got the recipe from Jerry, our new friend whom we met him during our holiday in Bunaken Island. This roast chicken is very moist, even the breast meat is still very very moist!!! Really nice to have it with salad or even just by itself.

Mu husband and I had this chicken for our lunch today. Just the chicken. The left over can be used for sandwich filling or stir fry/fried noodle/fried rice.




Ingredients:
Here are the ingredients:

I used one small chicken about 1.5 kg, four medium lemon meyers from the backyard and I sprinkled some sea salt on the skin. The original recipe does not use salt.

If you want to spice up the chicken, you might want to put some garlic, onion, chilli or other herbs and spices.



Directions:
Preheat oven to 180 deg C. Place the oven rack at the middle shelf.

Loosen the skin from the muscles and put lemon slices (about 3 mm thick) in the space between the skin and the muscles (cover the space with lemon slices). Put some lemon quarters in the cavity. Sprinkle some salt on the skin. I foled the wings downside to prevent burning.

Put the breast side down on the roasting tray. Roast for 30 minutes (he said it took 30 minutes per pound). Then, I brushed some of the juice on the upper skin. At this stage, the chicken skin was still pale.

Reposition the rack to the third bottom shelf. Turn on the grill, don't turn off the oven (lower heat) and continue roasting for 10 minutes. Turn off the oven and leave the grill on. Grill for another 5 minutes or until the skin is brown.

Steamed Chicken and Prawn Dumplings (Siomay Ayam Udang)

Description:
This is the Chinese Indonesian dumpling style... please don't call them dim sim... ckckck

All volume measurements are with US measuring spoons.

Ingredients:
360 g prawn meat
0.25 cup Shao Xing wine, dry sherry or white wine

700 g chicken breast, skin off
140 g waterchesnut, chopped coarsely
2 eggs, 59 g mass
150 g tapioca starch

1.5 Tbsp spring onion, thinly sliced
1.5 Tbsp fish sauce
1.5 Tbsp sesame oil
3 Tbsp fried shallots, ground
20 g garlic, finely grated
1 tsp ground white pepper
1 tsp ginger powder
1 tsp caster sugar

1 pack of wonton or gyoza skins/wrappers

Note: The seasonings and the wrappers are available at the Asian grocery.



Directions:
1. Peel and devain prawn. Wash. Marinade prawn meat with wine for about 15 minutes. Then, drain the wine and wash with water. Pat dry.
2. Mince prawn and waterchesnut in a food processor. Put aside in a mixing bowl.
3. Cut chicken breast into small pieces and mince in the food processor.
4. Mix prawn, waterchesnut, chicken and the other ingredients until combine in the mixing bowl.
5. Prepare steamer and boil water
6. Take one piece of wonton skin, wet the skin with a bit of water (about a quarter of a tsp) and put 1 rounded Tbsp of filling in the centre on the wet side. Wrap the side of the filling with the skin and pleat the skin.
7. Steam for 20 minutes. Serve with chilli sauce or peanut sauce

Noodle with Stir Fried Chicken (Mie Ayam)

Description:
Chinese Indonesian style of noodle :D

It was my lunch last Saturday. I combined the recipes from Ci Ine's and Mbak Esther's blogs. I did not use the chicken oil since I wanted to reduce the saturated fat consumption.

All volume are measured with US measuring spoons

Ingredients:
8 portions of fresh egg noodle, dried egg noodle or ramen

2 Tbsp peanut oil
15 g garlic, finely minced
750 g chicken breast fillet, cut into cubes 1x1 cm
Mushroom/champignon, optional

2 Tbsp shao xing wine
2 Tbsp choy sun oyster sauce, Lee Kum Kee
0.5 Tbsp light soy sauce, Kikoman
1 tsp caster sugar
0.5 tsp sesame oil, Chang's
0.5 tsp white pepper
0.25 tsp dark soy sauce, Superior Soy Sauce

1 tsp corn starch mixed with 2 tsp water


Flavoured oil
120 mL olive oil, extra light, Carapelli (Italian olive oil... fanantic nih...)
3 garlic, smashed
1 thin slice ginger

Boiled choy sun or other leavy green vegetables
Fried wonton
Beef balls
Chicken stock
Garlic chilli sauce


Directions:
Stir Fried Chicken:
1. Heat up the oil and saute garlic until fragrant. Add chicken and cook until change colour on high heat.
2. Add seasoning and mix well. Cook until chicken is cooked through.
3. Add corn starch slurry and cook until thicken.

Flavoured Oil:
1. Heat up oil on a pan until reaching 170 deg C. Remove from heat.
2. Add garlic and ginger. Cook until garlic turns to light brown. Remove or leave the garlic cloves and the ginger slice.
3. Cool the oil. Keep in an air tight glass jar.

Assemble:
1. Put 0.5 Tbsp flavoured oil and 0.5 Tbsp light soy sauce on a bowl.
2. Boil noodle until cook and mixed with the flavoured oil mixture.
3. Serve with chicken, vegetable, fried wonton and beef balls.