Curry Spring Roll

Ingredients:

100 g meat, coarsely chopped
1/2 big onion, thinly sliced
2 handful glass noodles
1 tbsp cornstarch in 1 tbsp water
1 handful coriander leaves, chopped
1 tbsp oil

Seasoning

2 tbsp curry powder
2 tbsp rice wine
1 tbsp ketcup
1/2 tsp sugar
1/3 tsp salt
1/2 tsp pepper powder

enough medium size spring roll wrappers (thawed)
1/4 whisked egg
oil for deep-frying

Method:

Soak noodle in cold water until soften (about 30 minutes) and drain well; set aside.

Heat oil in a wok, pot or non-stick deep pan, saute onion till fragrant and softened.

Add meat and seasoning, stir-fry until meat shrink and half cooked.

Add noodles and keep stirring until noodles are well distributed.

Adjust taste with sugar and salt, add more curry powder if strong taste is desired.

Pour-in cornstarch solution and stir to thicken.

Dish-up and stir-in coriander leaves; set aside to cool completely.

To assemble spring rolls:

Place a sheet of spring roll wrapper on a clean working surface.

Locate enough filling on one corner of the wrapper.

Spread the filling lengthwise along the wrapper by using chopstick or fork (reserve some spaces at all edges for sealing).

Fold-up left and right sides of wrapper over filling.

Lift-up the filling side egde and roll upward to the other end.

Seal roll end by brushing-on some egg solution on all opening.

Deep fry spring rolls under hot oil till golden brown and crispy.

Remove from oil and drain well on absorbent papers.

Serve spring rolls warm with Thai sweet chili sauce or any favorite homemade dipping sauce (chopped fresh chili in 1/3 cup plum sauce and 3 tbsp light soy sauce).

Fish Sauce Gavy Chicken

Ingredients:

1 kg chicken, cut to bite sizes
2/3 cup cornstarch/rice flour
enough oil for deep-frying

Marinate

4 glove garlic, mashed
1/4 cup fish sauce
1/4 cup brown sugar
1 tbsp sugar
1/2 tsp pepper powder

Seasoning

1 tbsp chili garlic sauce
1 tbsp chopped scallion
1 tbsp black soy sauce
3 tbsp water

Method:

In a container, mix all the marinate ingredient until the sugars are dissolved.

Add-in chicken and marinade overnight in fridge covered.

Spoon flour onto a plate; set aside.

In a wok, deep pan or pot, heat enough oil over medium high heat.

Pick up chicken from the marinate (reserve the marinate), coat with flour on plate, shake-off excess and deep fry chicken for 15 minutes or till crispy and brown.

Remove from oil and set aside on paper towels to absorb excess oil.

In a clean deep pan, heat the reserved marinate over medium high heat with all the seasoning ingredient.

Bring to boil (add some water if appear dried out) and adjust taste if more spicy is desired.

Return the chicken into the pan, stir to mix and thicken.

Dish-out and best serve hot with steamed rice.

Steamed Chicken Wings with Ginger & Sesame Oil

Ingredients:

400-500 g chicken wings, cut into pieces

Marinate

2 dried chilli, soaked to soften & sliced
2 stalks spring onion
2 inch ginger, peeled & strips
1 tsp Chinese cooking wine
1 tsp sesame oil
1 tsp garlic powder
1 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp salt
1/4 tsp sugar
1/4 tsp white pepper powder

1 tsp cornstach + 1 ½ tsp cornstarch-2 tbsp water
1/2 tbsp light soy sauce or to taste
1 tsp sesame oil

Method:

In a container, marinade chicken with all the marinate ingredient for at least 30 minutes or overnight covered in fridge.

Add-in 1 tsp cornstarch and stir to incorporate fully.

Steam over boiling water with high heat for 20 minutes, drain and reserve stock.

Transfer chicken onto a serving plate.

Bring stock to boil and season with the remaining light soy sauce and sesame oil.

Thicken gravy with cornstarch solution.

Pour the hot gravy over chicken right before serving.

Sweet and Sour Chicken/Meat/Fish

Ingredients:

Breading for Chicken/Meat/Fish:

1 kg Chicken, Meat or Fish, cut Chicken/Meat into bite size
2/3 tsp salt or 1 tbsp soy sauce to taste
1/4 tsp sugar
1/2 tsp pepper
3 tbsp flour
3 tbsp cornstarch
1 egg

Oil for deep-frying

Garnish Ingredients:

1 large green bell pepper, cut to bite size
1 onion, sliced
1 tomato, wedged
1/2 can (580 g with 5 rings) pineapple chunks, cut to bite size
2 tbsp oil

Sauce:

1/2cup vinegar
1/3 cup sugar
1/2 salt
1/4 cup orange juice of 1 orange
1/4 cup reserved syrup of canned pineapple
1/4 cup ketchup

2 tbsp cornstarch + 1/8 cup reserved syrup of canned pineapple syrup

Method:

Marinate chicken/meat/fish with salt, sugar and pepper for 30 minutes or more.

In two separated bowls, one filled with flours and the other one filled with lightly whisked egg.

Toss marinated chicken/meat/fish first in flours mixture, then in egg wet mixture and again in flours dry mixture; set aside.

Deep-fry the marinated chicken/meat/fish into hot oil till crispy and golden brown; set aside on paper towels to absorb excess oil.

In a bowl, combine all the sauce ingredients; set aside.

Heat 2 tbsp in a saucepan or wok, stir-fry bell pepper and onion for 2-3 minutes, remove from heat and set aside.

Pour sauce mixture into saucepan, bring to boil and let simmer for 10 minutes (add water if appear dried out).

Pour-in cornstarch solution and stir to thicken.

Add-in tomato and pineapple chunks, stir to cook thoroughly.

Return the chicken/meat and/or precooked garnish into saucepan and stir to mix (for fish, pour the garnish-sauce over the deep fried fish on serving plate).

Dish-out and best serve hot with steamed rice.

Chicken Soup with Glass Noodles (Fins Soup Style)

Ingredients:

1 handful of dry 冬粉/bean threads/Glass/Cellophane Noodles, soaked 30 minutes to soften, drained and cut into 2 inch length
4 dried big Chinese mushroom, soaked to soften, drained and sliced
1 cup of leftover cooked chicken (from any kind of cooking method or boil raw chicken till cook), shredded
3 crab-sticks, shredded
2 egg whites, lightly beaten
3 cup bone broth or water

Seasoning:

1/2 tbsp oyster sauce
1 tsp light soy sauce
1/2 tbsp Chinese cooking wine
1 tsp sugar
1 tsp salt or to taste
1 tsp sesame seed oil

2 tsp cornstarch or as prefer (thickener)
pepper and black vinegar for serving

Method:

In a pot or wok, bring broth to boil.

Add-in mushrooms and seasonings, let to simmer for short while.

Add-in chicken, crab-sticks and glass noodles.

Gradually, stir-in cornstarch while the soup is boiling.

Once soup reach the preference consistency, slowly whisk-in egg whites.

Remove from heat once egg whites obviously appear.

Best serve with pepper and vinegar.

Sticky Soy Sauces Chicken Wings

Ingredients:

1 kg chicken wings.

Marinade:

6 tbsp light soy sauce
6 tbsp oyster sauce
3 tbsp dark soy sauce
1 tbsp fresh ginger juice (from 2 inch knob)
3 tbsp rice wine
1/2 tbsp sesame oil
1 tbsp honey
1/2 tsp sugar
1 tsp white pepper powder

Method:

In a bowl, mix together all the marinade ingredients.

Marinate wings for at least 1 hours or overnight covered in refrigerator.

Heat a large non-stick deep pan over medium high heat, pan-fry chicken wings with marinade till golden brown, sticky and cook-thoroughly (about 30 minutes).

Alternatively, grill the wings till golden brown and cook-through (occasionally, bath wings with marinade).

Remove wings from fat gravy in pan and best serve hot/warm as an appetizer or with rice.

Viscous Tamarind Coconut Curry Chicken

Ingredients:

500 g chicken, cut to bite sizes

10 shallots/ 3 onions, peeled and chopped
4 cloves garlic, peeled and chopped
2 stalk lemongrass, chopped (white part only)
1 knob (2 inches) ginger, peeled and chopped
2 tbsp chili paste

1/4 tbsp toast belacan (toasted dried shrimp paste)
1 ½ cup thick tamarind squeeze (2 tbsp tamarind paste in 1 ½ cup water)
1 cup coconut milk
1 tsp brown sugar
1 ½ tbsp sugar or to taste
2 tsp salt or to taste

4 tbsp cooking oil

Method:

Blend together onion, garlic, lemongrass, ginger and chili paste to smooth paste; set aside.

Heat oil in wok or pot over medium high heat, saute the blended paste till fragrant (about 3 minutes).

Add-in belacan, and stir for another 1 minute.

Pour-in tamarind juice and bring to boil.

Add-in chicken, sugars and salt, cook covered till chicken is half cooked

Pour-in coconut milk, continue simmering till the gravy is half thicken and chicken cooked thoroughly.

Remove chicken from gravy, stir to further thicken the remaining gravy.

Bath chicken with thick gravy and bake in a preheated oven at 200 °C for short while or till chicken just roasted slightly with gravy.

Remove from oven and serve hot with steamed rice.

Chicken Rendang (Chicken in Thick Coconut Milk Curry)

Ingredients:

500 g - 1 kg chicken, cut to bite sizes

10 shallots/ 3 onions, peeled and chopped
4 cloves garlic, peeled and chopped
2 stalk lemongrass, chopped (white part only)
1 knob ginger, peeled and chopped
2 tbsp chili paste

1/2 tsp turmeric powder
few curry leaves
1 cup coconut milk
1 tsp salt or to taste
1 tsp sugar or to taste
1 tsp white pepper or taste
4 tbsp cooking oil
1/2 cup toasted dessicated coconut/fresh shredded coconut

Method:

With blender, blend together onion, garlic, lemongrass, ginger and chili paste to smooth paste; set aside.

Heat oil in wok or pot over medium high heat, saute the blended paste till fragrant (about 5 minutes).

Add-in chicken and stir fry for another 5 minutes.

Reduce heat to medium. add-in turmeric powder, curry leaves and coconut milk, leave to simmer for about 35 minutes or till chicken is almost tender (add more coconut milk if necessary to remain the juicy of gravy).

Seasons with salt, sugar and pepper.

Stir-in dessicated coconut and continue simmer for another 10 minutes or till chicken is tender.

Dish-up and serve hot with steamed rice.

Malaysian Sambal Chili Chicken

Ingredients:

1 kg chicken, cut into bite size
1/2 tsp turmeric powder
2 ½ tsp salt or to taste

3 tbsp cooking oil
3 cloves garlic, minced
1 knob fresh ginger, minced
4 tbsp sambal omelek chili paste
1 ½ tbsp toasted belacan powder (dried shrimp paste)
5 onion, minced
3 stalks lemongrass, minced (use white part only)
1 (400g) canned tomato pulp

Method:

In a large bowl, mix-in turmeric powder and salt, add-in chicken, stir to incorporate well and set aside to marinade for at least 30 minutes (ease to mix with hand).

Heat oil in a wok, non-stick deep pan or pot, over high heat, saute marinated chicken for about 25 minutes or till slightly browned, remove chicken from pot and set aside.

Add-in minced garlic and ginger paste, stir-fry till starting to be golden brown (about 2 minutes).

Add-in chili paste and belacan powder, continue stir-fry for another half minute or till aroma.

Add-in onion and lemongrass paste, continue stir-fry for about 1 minute or till fragrant.

Return chicken into the pot, pour-in tomato pulp, stir-fry till chicken cooked thoroughly and the gravy is thicken (about 15 minutes).

Dish-up and best serve hot immediately with rice.

Dry Besan Curry Chicken

Ingredients:

1/2 chicken, cut preferentially
125 g plain yogurt
6 tbsp meat curry powder

6 tbsp vegetable oil
2 cloves garlic, minced
2 slices ginger, minced
1/2 large onion or 1 shallot, minced
1 tsp chili powder
1/2 cup water
1/2 tsp sugar or to taste
1 ¼ tsp salt or to taste
1 tbsp besan/chickpeas/gram flour

Method:

In a bowl, marinade chicken with yogurt and curry powder for at least 30 minutes (ease to mix with hand).

Heat oil in a wok or non-stick deep pan over medium high heat.

Stir-fry garlic, ginger and onion until fragrant and starting to be golden brown (about 5 minutes).

Add-in marinated chicken, stir-fry for about 3 minutes to shrunk the chicken slightly.

Pour-in water and let simmer covered for 15 minutes or till chicken is tender and cooked thoroughly.

Remove the cover and stir chicken for short while.

Remove chicken from gravy, add-in flour and stir continuously to cook and smooth the gravy.

Once the gravy reach the smooth consistency, return chicken into the wok, add-in sugar and salt accordingly, stir to evenly coat and to further thicken the gravy.

Dish-up and best serve hot immediately with rice.

Hainanese Roast Chicken

Ingredients:

1 whole or half chicken, cleaned and pat dry

Marinade:

2 tsp garlic powder
1 thumb (3 cm) fresh ginger, minced
1 shallot, minced
1 tbsp sweetened soy sauce
1/2 tbsp light soy sauce
2 tbsp Shao Hsing wine
1/2 tsp 5 spice powder
1 tbsp honey
1/2 tsp white pepper
1/4 tsp salt or to taste

Dipping Sauce:

2 fresh red chili, chopped
2 clove garlic, chopped
3 slices fresh ginger, chopped
1 tbsp chicken stock
1 lime juice or 1 ½ tbsp white rice vinegar
1 tsp sugar
1/4 tsp salt

Method:

In a bowl, combine all the marinade ingredients.

Rub the marinade mixture all over the dried chicken, internally and externally; set aside to marinate for at least 30 minutes or overnight in refrigerator.

Preheat oven to 220 °C.

Place chicken in roasting pan or rotatable roasting rod and roast for 20 minutes.

Reduce temperature to 180 °C and continue the roasting till the chicken is brown and crisp (for about another 20 minutes).

Alternatively, pan-fry each side of chicken for 15 minutes or till the skin is golden brown, reduce heat and cooked covered for another 10 minutes or till cooked thoroughly.

Remove from heat, rest chicken for about 15 minutes and slices to bite sizes if desired.

Serve as appetizer or with rice along with dipping sauce.

To prepare the dipping sauce, just blend all the dipping sauce ingredients to a homogeneous paste and ready to serve.

Drunken Chicken

Ingredients:

1/2 (600 g ) chicken, cleaned

Marinade A:

1/2 tsp salt
3 thumbs (1 inch) fresh ginger, sliced
1 stalk spring onions, crushed and roundly cut
1 1/2 tbsp Shao Hsing wine

Marinade B:

1/4 tsp white pepper
1/2 tsp salt
2/3 cup chicken stock
1 cup Shao Hsing wine

Dressing:

3 tbsp light soy sauce
1 tbsp chicken stock
1/2 tbsp sesame oil

Garnish:

spring onion, or
coriander leaves

Method:

Rub chicken with marinade A, leave in fridge covered for at least 1 hour.

On a heat resistance plate, line half of the ginger slices and spring onion of marinade A on bottom, place-on chicken, then the remaining ginger and spring onion on top of the chicken.

Steam the prepared chicken over high heat for 30 minutes or till cooked-thoroughly.

Retain the chicken stock and cut the cooked chicken into serving sizes (commonly at the joints)

Rub hot chicken with pepper and salt of marinade B, plate into a container (not to oversize).

Mix together chicken stock (remove as much oil as possible from the surface of stock) with wine, pour on the chicken and leave the chicken to immerse under wine solution covered in fridge for at least 12 hours or preferentially 24 hours (turn the chicken occasionally for proper soaking).

To serve, remove chicken from fridge, set aside to achieve room temperature, further chop the chicken into bite sizes if desire, arrange on a serving plate, mix-well all the dressing ingredients and drizzle-on the chicken, sprinkle-on garnish, ready to serve (commonly serves cold) alone or with rice.

Avocado-Chicken Salad

Ingredients:

1 medium avocado, peeled and diced
1/2 cup left-over cooked chicken, sliced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 carrot, sliced
1/4 lemon juice

Method:

In a large bowl, combine all ingredients.

Sprinkles with lemon juice and fold to mix.

Serve immediately.

Potato chips-Chicken Casserole

Ingredients:

1 cup boneless chicken, chopped
1 1/2 medium potato, roughly sliced (for basement)
1/2 medium potato, thinly sliced (for topping)
1 onion, chopped
1 (150 g) canned sweet corn kernel
1 egg
1/2 cup bread crumbs
1/2 cup grated parmigiano cheese
oil for deep-frying and stir-frying

Chicken Marinade:

1/2 tsp chinese five spice powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp shao xing wine
1/4 tsp sugar
1 tsp salt

Method:

In a bowl, mix all the marinade ingredients.

Marinate chicken for at least 2 hours or overnight in refrigerator.

In a deep pan or wok, heat enough oil to medium high heat, deep-fry potato slices until golden brown, drain on absorbent paper.

Heat 1 tbsp oil in wok or non-stick pan, stir-fry onion till fragrant and golden yellow.

Add chicken, stir-fry till chicken is tender and cooked-through.

Dish-up into a bowl, add sweet corn kernel and egg, stir to mix.

Lightly grease a loaf pan.

Line loaf pan base with thicker potato chips.

Spoon-in chicken mixture, top with a layer of bread crumbs, sprinkle-in cheese, finishing the top with crispy potato chips crush.

Bake in preheated oven at 190 °C for 40 minutes or till cheese is melted with some golden brown spots.

Kam Hiong Chicken

Ingredients:

650-1000 g chicken, cut into bite size
oil for deep-frying

Marinade:

2 tsp oyster sauce
2 tsp light soy sauce
2 tsp corn flour
2 tsp curry powder
2 tsp garlic powder
2 tsp sesame oil

Kam Hiong Sauce:

2 cloves garlic, chopped
2 tbsp dried prawn, soaked, drained and chopped
1 shallot or onion, chopped
1 tbsp sambal omelek chili paste
1 tsp coriander seed
few curry leaves
2 tbsp curry powder
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
3/4 cup water
2 tbsp cooking oil

Method:

In a bowl, mix all the marinade ingredients.

Marinate chicken for at least 2 hours or overnight in refrigerator.

In a deep pan or wok, heat oil to medium high heat, deep-fry chicken until golden brown, drain on absorbent paper.

In a small bowl, mix curry powder, oyster sauce, light soy sauce, sugar and water, set this seasoning mixture aside.

Heat 2 tbsp oil in a deep pan or wok over medium high heat, fry garlic, onion and dried prawn till fragrant and golden yellow.

Add-in chili paste, coriander seed and curry leaves, stir-fry till fragrant.

Pour-in seasoning mixture, bring to simmer for 2-3 minutes or still aromatic.

Return chicken into the pan or wok, stir chicken still kam hiong sauce is thicken and evenly coat on chicken.

Remove from heat and serve hot with rice.

Roast Chinese Five Spice Chicken

Ingredients:

1 chicken drumstick

Marinade:

2 tsp Chinese five spice powder
1 tsp garlic powder
1 tsp black pepper
1 tsp sugar
1/2 tsp salt

Skin Glaze:

3 tsp honey
1 tsp rice vinegar
1 tsp black vinegar

Method:

Wash drumstick and pat dry completely.

Combine all the marinade ingredients in a small bowl, rub the marinade mixture all over the drumstick, marinade for at least 2 hours or better overnight.

In another bowl, mix all glaze ingredients to form syrup and brush on the skin evenly.

Roast the marinaded drumstick in preheated oven at 220 °C for 1 hour or until drumstick is cooked and the skin is golden brown (occasionally brush the skin with glaze syrup while roasting).

Remove from oven.

Let cool for 15 minutes before chopping into serving pieces.

Torta Salata di Pollo al Curry (Curry Chicken Pie)

Ingredients:

1 roll (250 g) of frozen puff pastry (pasta sfoglia)
3 cups boneless leftover thick curry chicken
2 eggs
1/3 tsp salt or to taste
bread crumb for dusting (optional)

Egg Glaze:

1 egg yolk
1 tbsp water
1/4 tsp salt

Method:

Preheat oven to 190 °C.

Unroll pastry along with parchment paper and press lightly into a baking pan (28 cm in diameter).

In a bowl, lightly beat eggs with salt.

Add curry chicken into the eggs mixture, stir to incorporate well.

Fill the prepared pastry with the curry chicken batter.

Sprinkle a layer of bread crumb on top.

Fold-up the excessive edge of pastry inwardly.

Brush pastry surface with egg glaze and bake in preheated oven for 30 minutes or until pastry puff-up and became golden brown.

Chicken Biryani Rice

Ingredients:

3 cups rice, washed and drained
1 kg chicken, cut into bite size
250 g plain yogurt
1 (100g) bag biryani masala (thanks to Aamir for this Pakistani masala)
1 cup oil or ghee
4 onion, sliced thin
4 ripe tomatoes, cut into cubes
3 tbsp salt or to taste
6 cups hot water (or water level is about 1 inch about the rice surface)

Method:

In a large bowl, marinate chicken with yogurt and masala for at least 30 minutes.

In a wok, heat oil and stir-fry onion till fragrant and golden brown.

Add-in marinated chicken, stir-fry for about 3 minutes.

Cover and leave to simmer till chicken is tender and cook-through, stir occasionally.

Add-in tomatoes, rice and salt, keep stirring for another 5 minutes.

Add-in water, cover and let simmer over low heat till rice is tender and cook-through.

Turn-off heat, uncover to evaporate extra water moisture.

Mix well and serve hot.