Sesame Crusted Chicken

Simple steps to follow:

 

Sesame Crusted Chicken

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(YIELD: Makes 1 serving)

Ingredients:

• Chicken breast – 1 breast
• Oil – 1/3 cup

Marinade for the chicken

• Light soy sauce – 2 teaspoons
• Oyster sauce – 2 teaspoons
• Ground black pepper – 1/4 teaspoon

Coating for the chicken

• Black sesame seeds – 1 tablespoon
• White sesame seeds – 2 tablespoons
• Cornstarch – 1 tablespoon
• Egg – 1 egg

Sauce for the chicken

• Light soy sauce – 1 tablespoon
• Sesame oil – 1 teaspoon
• Lemon juice – 1 teaspoon
• Brown sugar – 1/4 teaspoon

Thickening mixture (mix together) 

• Cornstarch – 2 teaspoons
• Water – 2 teaspoons

 

Instructions:

1. In a bowl, combine marinade ingredients together and add chicken breast. Mix everything together and marinade for 15 minutes or overnight. Set aside.

2. When ready to cook, discard the marinade sauce from the chicken breast. Toss the chicken with enough cornstarch to coat them lightly, then toss in the egg mixture.

3. Pour the sesame seeds (black & white) into a shallow dish and press the chicken into the seeds, coating all sides.

4. Place the saucepan over medium-high heat and add oil, heat until hot. Add the chicken and fry for 3-4 minutes then turn over and fry the other sides for another 3-4 minutes and cook until done. Remove and transfer to a serving plate.

5. Heat pan over low-heat, add all the sauce in the pan. Keep stirring until hot for about 1 to 1 1/2 minute. Slowly drizzle thickening mixture in the sauce for about 20 to 30 seconds to create a thickness texture. Remove and spoon it over the top of the sesame chicken.

6. Serve with steamed rice and vegetables.

Coconut Rice

Simple steps to follow:

Coconut Rice 

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(YIELD: Makes 4-5 servings)

Ingredients:

• Rice – 3 cups
• Water – 2 cups
• Coconut milk – 1 cup
• Sea salt – 1 teaspoon
• Pandan leaf *screwpine leaf – 5-6 leaves (tie into a knot)

Instructions:

1. Use a strainer to rinse the rice to removes surfaces starch.
2. Pour water, coconut milk and sea salt, stir to mix.
3. Place the rice in a rice cooker, add pandan leaves and cook the rice.
4. Keep the rice warm in the cooker.

 

Sambal Nasi Lemak

Simple steps to follows:

 

Sambal Nasi Lemak

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(YIELD: Makes 4-5 servings)

Ingredients:

• Chili paste – 350 grams *store bought
• Onion (thinly slice) – 3 onions
• Shallot (thinly slice) – 15 shallots
• Garlic (finely chopped) – 5 cloves
• Brown sugar – 1 tablespoon
• Sea salt – 1 teaspoon
• Oil – 1 cup

Instructions:

1. In a wok or pan, heat oil over low heat, add shallots and fry until it turn light brown about 15 minutes. Add garlic, stir fry for 5 minutes.
2. Add chili paste and suagr, fry the spice paste until fragrant for about 20-25 minutes.
3. Add in the onion, stir fry everything together for 10-15 minutes, add sea salt.
4. Simmer until the sambal (chili paste) has thickens about 5-8 minutes.
5. Turn off the heat and set aside.

 

Curry Chicken 

Simple steps to follows:

Curry Chicken

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(YIELD: Makes 4-5 servings)

Ingredients:

• Chicken thigh (cut into pieces) – 4 thighs
• Chicken drumstick (cut into pieces) – 4 drumsticks
• Potato (cut into cubes) – 250 grams
• Chili paste – 350 grams *store bought
• Water – 4-5 cups
• Coconut milk – 200 ml *store bought
• Curry leaves – 2-3 sprigs
• Pandan leaf *screwpine leaf – 6-7 leaves
• Brown sugar – 1 tablespoon
• Sea salt – 1 teaspoon
• Oil – 1 1/2 cups

Marinate for the chicken

• Curry powder – 4-5 tablespoons
• Sea salt – 1/2 teaspoon

For pounding or blending

• Shallot – 10 shallots
• Garlic – 4 cloves
• Turmeric or turmeric powder – 3 cm / 1 tablespoon
• Lemongrass (use the white parts only) – 6 lemongrass

Instructions:

1. In a bowl, marinate the chicken with curry powder and salt for 30 minutes or overnight. Set aside.
2. In a pestle and mortar or blender, blend all the ingredients for blending or pounding together until fine. Remove and set aside.
3. In a wok or pan, heat oil over medium-low heat, add blending ingredients and fry until it turn light brown about 15 minutes.
4. Add chili paste, curry & pandan leaves, fry the spice paste until fragrant and turn dark red for about 20 minutes.
5. Add in the potato, stir fry for 15 minutes and add marinated chicken. Stir fry everything together and allow it to simmer for 20-25 minutes.
6. Pour water and allow it to boil for another 20-25 minutes. Add sugar and sea salt, stir everything together. Constantly stir the curry chicken.
7. Lower the heat and bring the curry chicken to boil for 15 minutes. Add coconut milk and boil until the gravy has thickens about 10-15 minutes.
8. Turn off the heat and set aside.

 Chicken & Tofu Meatballs

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(YIELD: Makes 3-4 servings)

Ingredients:

• Chicken breast (ground) – 2 breasts
• Silken tofu – 1 block
• Spring onion (white part only, finely chopped) – 1 stalk
• Ginger (finely chopped) – 5 slices
• Egg (lightly beaten) – 1 egg
• Vegetable Oil – 1 1/2 cups

Seasoning

• Sea salt – 1 teaspoon
• Ground white pepper – 1/2 teaspoon
• Tapioca flour – 1 tablespoon
• Plain flour – 1 tablespoon 

 

Instructions:

1. Mix onion, ginger & egg in the ground chicken in a big bowl, stir to combine.

2. Mash tofu with fork and squeeze out as much water as possible. Add in onto the chicken mixture.

3. Then, add all the seasoning in the chicken mixture, stir to combine well.

4. Wet both hands with some water, and shape the chicken meatballs.

5. Heat pan over medium-heat, and add oil. Fry the meatballs until lightly brown for about 2-3 minute or until cooked. Dish up and transfer to a serving plate.

6. Serve immediately.

 

Fried Tempeh & Potato with Spicy Sauce

Simple steps to follow:

 

Fried Tempeh & Potato with Spicy Sauce

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(YIELD: Makes 4-5 servings)

Ingredients:

• Oil – 1/2 cups
• Tempeh (cut into cubes) – 400 grams / 2 blocks
• Potato (cut into cubes) – 4 potatoes
• Coriander seeds (finely grinds) – 2 teaspoons
• Kaffir lime leave (finely cut) – 4 leaves
• Bay leave – 2 leaves
• Tamarind – 1 teaspoon ( mix with 60 ml water, remove seeds)
• Red chili (thinly slices) – 1 chili

Seasoning

• Sweet soy sauce (Indonesian: kecap manis) – 2 tablespoons
• Brown sugar – 2 teaspoons
• Sea salt – 1/2 teaspoon

For pounding or blending (chili paste)

• Shallot – 6-7 shallots
• Garlic – 3 cloves
• Red chili (thinly slice) – 1 chili
• Bird’s eye chili (thinly slice) – 2 chilies
• Sea salt – a pinch
• Oil – 1 teaspoon
• Water – 1 tablespoon

 

Instructions:

1. In a pestle and mortar or blender, blend all the ingredients for blending or pounding together until it forms a paste. Remove and set aside.

2. Place the saucepan over medium-high heat and add 1/3 cup of vegetable oil heat until hot. Fry potato for about 5-6 minutes or until crispy. Dish up to a plate.

3. In the same saucepan, with the remaining oil heat until hot. Fry tempeh for 3-5 minutes until brown and crispy. Dish up and set aside.

4. In the same pan, leaving about 1 1/2 tablespoons of oil heat over medium-heat, sauté chili paste, kaffir lime leaves and bay leaves until fragrant for 3 minutes. Add tamarind juice and stir for about 1-2 minutes, you may add more water (1-2 tablespoons).

5. Then, add fried tempeh, potato and add all the seasoning mixture to the chili paste.

6. Give it stir and toss, until the tempeh and potato are evenly coated for 30 seconds. Dish up and transfer to a serving plate.

7. Serve with steamed rice, vegetable & fried egg.

 

Stir-Fry Bok Choy

Simple steps to follow:

 

Stir-Fry Bok Choy

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(YIELD: Makes 3-4 servings)

Ingredients:

• Bok choy (cut into 2-inch pieces) – 2-3 pounds
• Garlic (finely chopped) – 2 cloves
• Vegetable Oil – 1 1/2 tablespoons

Thickening (mix together)

• Corn starch – 2 teaspoons
• Water – 1 tablespoon

 

Instructions:

1. Place the saucepan over medium-high heat and add vegetable oil.

2. Add the garlic, stirring frequently until fragrant and not burn for about a minute.

3. Add in bok choy. Combine everything together and stir-fry for a minute.

4. Stir the thickening mixture and swirl around the bok choy. Stir fry for another minute and transfer to a serving plate.

5. Served with steamed rice.

 

Simple Fried Fish with Egg Gravy

Simple steps to follow:

For Mackerel Fish:

 

For Egg Gravy:

 

 

 

Simple Fried Fish with Egg Gravy

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(YIELD: Makes 1-2 servings)

Ingredients:

For Mackerel Fish:

• Mackerel fish – 1 slice
• Oil – 1/4 cup

Marinade for mackerel fish

• Curry powder – 2 teaspoons
• Sea salt – 1/2 teaspoon

For Egg Gravy:

• Egg (medium size) – 1-2 eggs
• Garlic (finely chopped) – 1 clove
• Shallot (finely chopped) – 2 shallots
• Bird’s eye chili – 1-2 chilies *optional
• Calamansi – 1 calamansi
• Oil – 2 tablespoons

Seasoning

• Light soy sauce – 2 teaspoons
• Sweet soy sauce (kecap manis) – 1 tablespoon
• Oyster sauce – 1 teaspoon
• Fish sauce – 1 teaspoon
• Water – 3-4 tablespoons

Thickening (mix together)

• Corn starch – 2 teaspoons
• Water – 1 tablespoon

 

Instructions:

1. In a plate, combine marinade ingredients together and add in fish. Mix everything together and marinade for 15 minutes or overnight. Set aside.

2. Place the saucepan over medium-high heat and add oil, heat until hot. Fry fish for 2-3 minutes and then turn over and fried for another 2-3 minutes. Remove fish and transfer to a plate.

3. Then, leaving about 2 tablespoons of oil in the pan, cracked the egg and fry the egg until cooked. Transfer to a serving plate.

4. Heat remaining oil about 1 tablespoons in a pan over high heat. Add shallot and stir-fry for 1-2 minutes, until slightly brown. Then add in garlic and chili, stir fry until fragrant for about 1 minute.

5. Stir in all the seasoning and water, allow it to simmer over medium heat for 5-6 minutes.

6. Add the fried egg in the seasoning mixture and mix everything together for 20 seconds.

7. Slowly drizzle over the thickening mixture and give it a quick stir for another 20 seconds. Dish up and transfer to a serving plate. Squeeze juice of calamansi over the fish and egg gravy.

8. Serve warm with steamed rice.

 

Simple Stir Fried Noodles

Simple steps to follow:

Simple Stir Fried Noodles

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(YIELD: Makes 6-7 servings)

Ingredients:

• Pumpkin noodles – 1 packet / 500 grams
• Vegetable oil – 3 tablespoons
• Garlic (finely chopped) – 4 cloves
• Fried fish cakes (thinly sliced) – 5-6 fish cakes
• Spinach – 1 bunch
• Spring onion (finely chopped, separated the green & white part) – 1-2 stalks

Seasoning

• Chicken stock – 1/2 cup
• Light soy sauce – 1 1/2 tablespoons
• Dark soy sauce – 1 tablespoon
• Oyster sauce – 1 tablespoon
• Brown sugar – 1 tablespoon
• Sea salt – 1 teaspoon

 

Instructions:

1. Use a pot, bring the water to boil over medium-high heat. Put the pumpkin noodles in and allow it to cook al-dente for about 2-3 minutes. Drain the noodles with a sieve and set aside.

2. Place the saucepan over medium-high heat and add vegetable oil.

3. Add the garlic and spring onion (white part), stirring frequently with a wooden spatula for about 30 seconds.

4. Next, add fried fish cakes and spinach. Stir for 2-3 minutes and pour in the combined seasoning sauce over the fried fish cakes and spinach. Allow it to boil for 2-3 minutes.

5. Add the cooked noodles in and gently toss the noodles together with the stir-fried ingredients. Give it a stir for another 1-2 minutes. Transfer to a serving plate.

6. Garnish with spring onion (green part).

 

Fry Tempeh with Sweet Soy Sauce

Simple steps to follow:

 

Fry Tempeh with Sweet Soy Sauce

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(YIELD: Makes 2 servings)

Ingredients:

• Oil – 3 tablespoons
• Tempeh (cut into strips) – 200 grams / 1 block
• Lemongrass (bruised) – 1 lemongrass
• Bay leaf – 2 leaves
• Water – 2-3 tablespoons

Seasoning

• Sweet soy sauce (Indonesian: kecap manis) – 2 tablespoons
• Brown sugar – 2 teaspoons
• Sea salt – 1/2 teaspoon

For pounding or blending (chili paste)

• Shallot – 5-6 shallots
• Garlic – 3 cloves
• Bird’s eye chili (thinly slice) – 3-4 chilies
• Sea salt – a pinch

 

Instructions:

1. In a pestle and mortar or blender, blend all the ingredients for blending or pounding together until it forms a paste. Remove and set aside.

2. Place the saucepan over medium-high heat and add 3 tablespoons of vegetable oil heat until hot. Fry tempeh for about 2-3 minutes or until crispy. Dish up to a plate.

3. In the same pan, leaving about 1 1/2 tablespoons of oil heat over medium-heat, sauté chili paste, lemongrass and bay leaves until fragrant for 4-5 minutes, add water and keep stirring for 1-2 minutes.

4. Then, add fried tempeh and all the seasoning mixture to the chili paste.

5. Give it a stir and toss, until the tempeh evenly coated for 30 seconds. Dish up and transfer to a serving plate.

6. Serve with steamed rice & kai lan.

Easy Fried Spaghetti Noodles

Simple steps to follow:

Easy Fried Spaghetti Noodles

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(YIELD: Makes 6-7 servings)

Ingredients:

• Spaghetti – 1 pack (500 grams)
• Chicken breast (thinly sliced) – 1 chicken breast
• Oyster mushrooms (shred mushrooms by hand) – 1 packet
• Bok choy (cut into small size) – 4-5 heads
• Garlic (finely chopped) – 5 cloves
• Onion (finely sliced) – 1 onion
• Spring onion (roughly chopped) – 2 stalks
• Oil – 3 tablespoons

Marinade for the chicken

• Sea salt – 1 teaspoon
• Oil – 1 tablespoon

Seasoning

• Light soy sauce – 1 1/2 tablespoons
• Dark soy sauce – 2 teaspoons
• Sweet soy sauce – 1 tablespoon
• Oyster sauce – 1 1/2 tablespoons
• Ground black pepper – 1 teaspoon
• Fish sauce – 1 tablespoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in chicken slice. Mix everything together and set aside.

2. Place a large pot of water and add 2 teaspoons sea salt. Cover the pot and bring the water to a boil on high heat.

3. Add the pasta to the boiling water and stir to keep it from sticking. Cook the pasta al-dente for about 5-6 minutes or until cooked. Remove the water from pasta by using a tong, lift the pasta out of water. Reserve a cup of cooking water. Set aside.

4. Heat the oil in a pan over high heat. Add onion, stir fry for 20 seconds then add garlic and spring onion. Stir fry until fragrant for 30 seconds. Add the chicken and stir fry until almost cooked. Add mushrooms and stir fry for a further minute.

5. Add bok choy and stir fry everything together for 1 minute until the bok choy are wilted slightly.

6. Add all the combined sauce mixture and give it a stir for 10 seconds. Then, add cooked spaghetti to the chicken and mushrooms stir fry. Add pasta cooking water and stir fry until well combined for about 20 seconds. Dish up and transfer to a serving plate.

 

IndoMie Fried Noodles with Prawns

Simple steps to follow:

 

IndoMie Fried Noodles with Prawns

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(YIELD: Makes 1 serving)

Ingredients:

• IndoMie (instant noodles) – 1 packet
• Vegetable oil – 1 tablespoon
• Garlic (finely mince) – 1 clove
• Ground chicken – 50 grams
• Prawns (removed shell and deveined) – 6 prawns
• Choy sum (cut into 2 inches) – 2 stalks
• Water – 2 tablespoons
• Egg – 1 egg

Seasoning

• IndoMie seasoning sauce & powder (in the packaging) – 1 packet

Marinade for the chicken

• Sea salt – 1/2 teaspoon
• Vegetable oil – 1 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground chicken. Mix everything together and marinade for 15 minutes. Set aside.

2. Use a pot, bring the water to boil over medium-high heat. Put the IndoMie noodles in and allow it to cook al-dente for about 1 minute. Drain the Maggi noodles with a sieve and set aside.

3. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

4. Add the garlic, stirring frequently with a wooden spatula for about 30 seconds then add the ground chicken. Stir everything together for 2 minutes.

5. Then, add prawns and stir for 1 minute. Stir in choy sum for 1-2 minutes.

6. Add the cooked IndoMie noodles in and gently toss the noodles together with the stir-fried ingredients. Add in IndoMie seasoning sauce & powder and water, give it a stir for 1-2 minutes.

7. Transfer to a serving plate and serve with fried egg.