Mamak Fried Chicken

Ingredients
4 Large Chicken Drumsticks, scored

Aromatics
4 cloves Garlic
1 Large Onion
an inch of Ginger

Spice Mix
1 tbsp Chicken Curry Powder
1 no egg
½ tbsp White Pepper
2 tbsp Chilli Powder
2 tbsp curry powder
½ tsp Turmeric Powder
½ tsp Salt
1 tsp Sugar (optional)
6 tbsp rice flour
6 tbsp cornflour

For Frying
2 sprigs Curry Leaf
Enough Oil for deep-frying

Method
1. Blend aromatics into a thick paste.
2. Combine the spice mix and aromatics paste together. Coat the chicken with the mixture and marinade for at least 2 hours. ( Overnight is best )
3. Heat up enough oil for deep-frying.
4. Once the oil starts to heat up, add curry leaves.
5. When the leaves start to crisp up, carefully put the chicken pieces in.
6. Fry the chicken until it turns a reddish golden brown colour.
7. Once done, take the chicken out of the oil and rest for 5 mins, then cut into smaller pieces and serve.

韩国烤肉Spicy pork BBQ

Ingredients: (3-4 servings)

1 pound pork belly, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick

tip: You can replace pork belly with pork shoulder or pork loin

For the marinade :

½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
½ ts of minced ginger
1 chopped green onion
1 tbs soy sauce
1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar)
a pinch of ground black pepper
2 ts of toasted sesame oil
3 tbs hot pepper paste

Directions:

1.Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well.
2.You can grill, pan-fry, or BBQ right after marinating, but it’s best to let it marinate  in the fridge for at least 30 minutes.
3.Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper.

Braised Pork Belly With Salted Fish Head

1 salted fish head (咸鱼头)
600g pork belly (五花腩), cut into small pieces
3 to 4 dried chilies (辣椒干), soaked in water, squeezed dried
7 to 8 slices of ginger
3 cloves Garlic
Dash of cooking wine
1 to 2 tsp sugar
some soy sauce

To Garnish:
Spring Onion
Sliced Red Chillies

Method:
1) Soak the salted fish head in water for 2 to 3 hours.  This is to remove the excess salt content (you may want to change the water once).  Discard the water.

2) Heat some oil in wok, add 2 slices of ginger and brown the salted fish head on both sides.  Set aside.

3) Turn the heat on high and add the pork belly slices.  Use the high heat to partially melt away some of the fats on the pork belly while browning it, so that the pork belly pieces remain intact during braising.  When the fats start melting, add in the remaining ginger slices & whole garlic, dried chillies and stir-fry with the pork belly till fragrant.  Add a dash of cooking wine around the edge of the wok.  Add in the salted fish head and pour in sufficient water to fully cover all the ingredients, plus a cup more.  Cover and bring it to boil.

4) Let it simmer on low heat for an hour and a half to two hours.  In between cooking, check and add sugar to taste.

5) Last add in some spring onion & sliced red chillies.  To serve.

Crispy Almond Slice

Ingredients:

100 g        Caster Sugar
1               Egg
2               Egg White
50  g         Plain Flour

Decoration
30  g         White Sesame Seed

Method:

1.  Put sugar, egg and egg white in a bowl, mix till well combined.  Stir in plain flour.  Add in almond flakes.  Stir lightly until well mixed.
2.  Set aside the batter for 30 minutes.  Use a spoon to take 1 tbsp of batter, place on a baking tray and make into thin slice.  Repeat.  Sprinkle sesame seeds on top.
3.  Bake the cookies in a preheated oven at 165 degrees centigrade for 15 to 20 minutes or until golden brown.

Chocolate Lollipop

Double-boil the Chocolate Bar (I used imported Chocolate)
Drop the melted chocolate in to the mold & place the lollipop stick.
Put in the refrigerator for few minutes to let it set.
Take out from mold & wrap it with plastic bag & store in jar.

Chocolate Chip Cookies

Ingredients:

Dough (A)

250 g          Butter
130 g          Caster Sugar
130 g          Brown Sugar
1 nos           Egg (Grade A)
1 tsp            Vanilla Essence
350 g          Plain Flour
35   g          Cocoa Powder
2 tsp           Baking Powder
1/2 tsp        Baking Soda

Decoration:
100 g          Chocolate Chip

Method:
1.  Mix ingredients (A) until well combined.
2.  Divide the dough into 8 g each.  Roll into balls and arrange in baking tray.  Press the balls flat with your hand, and put chocolate chips in top.
3.  Bake in a preheated oven at 165 degrees centigrade for 20 to 25 minutes.

自制槟城卤肉Home Made Penang Lobak

Ingredients:
  2 kg       Lean Pork              - cut into strips or blend
  1 kg       Prawn                     - cut into cube
  1 pcs     Carrots                   - dice in small pieces
10 pcs     Water Chesnuts     - dice in small pieces
  2 big      Onions                    - minced it
  5pcs      Garlic                      -  minced it
  4 tbsp    Five spice powder (Pok Aun Thong)
  1 tsp      Pepper
  8 tbsp    Corn Flour
  2 nos      Egg
  Oyster Sauce, Salt & sugar  to taste
  3 pcs of Bean Curd Skins for wrapping the lobak (Tau Pueh) (make around 35pcs)

1.  Mix all the ingredients together and marinade for at least 24 hours.
2.  Cut the bean curd skins into 8”x6”.
3.  Take around 4 table spoons of the mixed ingredients and put on to the bean curd skin and make into rolls. You can use corn flour glue (corn flour mixed with boiling water) to stick the edges so that the bean curd skins will stay in place.
4.  Bake in oven for 10 minutes for both side of the spring roll.(You can made more to freezer it. Defrost & deep fry it whenever you want)
5.  Heat oil & deep fry the "Lor Bak" rolls in hot oil until golden brown.