Stir-fried bottle gourd with dried prawns

Recently there are lots of this gourds, which comes in different shapes and sizes in the market. A favourite of my childhood days which my mum used to cook it in savory soup with a bit of shrimp paste or locally known as belacan. As it is also my mum's favourite, I decided to buy a small one to cook for both me and my mum's lunch.  

Few simple ingredients

1 bottle gourd

1/2 tbsp dried shrimps

2 shallots (sliced)

3 garlic (chopped)

Water

1 tsp chicken stock granules

Dash of salt (to taste) 

2 tbsp cooking oil

Few simple steps:

1. I use a peeler to peel off the skin of the gourd, wash, shred and set aside for later use.  For stir-frying it's good to buy a fresh young one so that the seeds can also be eaten and is sweeter.
2. Wash, soak and drain the dried shrimps. If your dried shrimp is the bigger size ones, give it a coarse chop.  I use the small white ones, so I use it whole.
3. In a heated wok, add in cooking oil, saute shallots and garlic, followed by the dried shrimps and stir-fry until fragrant.
4. In goes the shredded gourds, give it a few quick stir, then add in the chicken stock granules, stir to mix, and add in water.
5. Taste for correct seasonings, sprinkle in a dash of salt if needed.
6. If the sauce dries up too fast and the gourd is not cooked yet, add a bit more water according to your preference.
7. Once the gourd is cooked, off the heat, dish and serve.

Orange Muffins

Any cakes, biscuits or cookies, cupcakes or muffins which are soft and light always interests me.  I have an orange leftover in the fridge and is so eager to try out this recipe, and what more its only a small portion to try out. 

Ingredients:

75g unsalted butter (melted)

250g self raising flour

25g ground almond

1/2 tsp baking soda

1 tsp baking powder

75g castor sugar

Zest of 1 orange

100ml. full cream milk

1 egg

100ml. freshly squeezed orange juice

Methods:

1. In a large bowl combine self-raising flour, ground almond, baking soda, baking powder, castor sugar and zest of orange.
2. In a jug add in orange juice and milk, whisk in the egg and the cooled melted butter.
3. Add in the liquid ingredients of (2) into the dry ingredients (1) and mix with a fork as you go along. (The batter will be lumpy but that is what it should be, everything need to be no more than barely combine. The whole point of the muffin mixture is that, it must never be overworked.)
4. Spoon the mixture equally into the muffin cup and bake in a preheated oven of 200 degree Celsius for about 30 minutes (depending on the type of oven that we use) or when a skewer inserted comes out clean.
5. Let it cool slightly on a wire rack, and its time to enjoy....

To obtain the original recipe click here

Mango with black glutinuous rice & glutinuous rice balls

In my hometown Kuching, to get to eat a bowl of delicious Chinese Dessert is not that easy, except those very common ones popular among the local Chinese and Malays. Two years ago when I was on holiday in Hong Kong with my daughter Karen, we both enjoyed the tasty desserts there, and it seems that we couldn't get enough of it.  Last Sunday I try out this beautiful dessert adapted from Tiffy Delicatessen.  There are many elements and steps and is rather time consuming, but I can assure you that it's a worthy effort.  If you are a fan of such Chinese Dessert, do give it a try and I am sure you would love it....

 Ingredients: (Serves 2)

1 Mango

1/4 cup sago pearls (soak for a while before boiling and drain)

Sugar syrup (ratio 1:1 [sugar:water])

Evaporated milk

[Notes: sugar syrup and evaporated milk to be adjusted according to your own preference]

1 1/2 tbsp black glutinuous rice (soak for few hours in advance)

enough water to cook

1 pandan leaf (knotted)

some rock sugar (to taste)

Some glutinuous rice flour

Some water

Pandan paste

Methods:

1. In a small pot boil the black glutinuous rice with water and pandan leaf until soft, add rock sugar, taste for correct sweetness, then set aside.
2. Add the sago pearls into a pot of boiling water (medium heat), stir often so that it won't stick together, once it turns translucent drain the sago under cold water and set aside.
3. In a cup of water add a drop or two of pandan paste and give it a thorough stir to get the green colour of your liking.  Sift some glutinuous rice flour into a bowl, slowly add in the water mixture, stir with a spoon until a dough is form.  If you prefer the glutinuous rice balls to be softer add slightly more water to get a softer dough, I prefer mine more solid, so I add less water.  Roll the dough into small balls, size as per individual preference.  Boil water in a pot, add in the glutinuous rice balls, when they floats up to the surface, dish up and place them in a bowl of cooked water of room temperature.  Set aside for later use.
4. Cut mango into cubes and place some aside for topping later.  Blend the rest of the mango in a blender with some sugar syrup and evaporated milk into thick juice, taste for the sweetness of your preference and add more if needed.
5. To assemble the dessert, pour the mango juice into serving bowls, add the sago pearls and stir to mix.  Scoop some black glutinuous rice on top, place some glutinuous balls and diced mango at the side.  
6. Chill in the fridge and serve cold.

Fragrant Pumpkin Rice

I am sharing another fast and easy 'one-pot dish' which pumpkin lovers would enjoy as much as I did.  This recipe is adapted from Copycake Kitchen with amendments to suit my preference.  I've decided to have something vegetarian, thus I omitted the minced meat. Here's the recipe to share.....

Ingredients:
1/2 cup long grain rice (not in the picture)
3 dried mushrooms (soaked and sliced)
1 tbsp dried prawns (soaked and chopped)
3 cloves garlic (chopped)
1 cup pumpkin with skin (cubed)
1 tbsp cooking oil (not in the picture)
Water for cooking rice

Seasonings:

1/2 tsp chicken stock granules

1 tsp light sauce

Drizzle of dark soya sauce (to get the preferred colour of your choice)

Salt (to taste)

1/4 tsp grounded white pepper

To get on with the cooking:

1. Add cooking oil in a heated wok, saute garlic and dried prawns for about 1 minute, add in dried mushrooms and continue stirring until fragrant.
2. In goes the rice, give it a few quick stir, then add the seasonings, continue to stir till well combined and taste for correct seasoning and off the heat.
3. Scoop the rice ingredients into a rice cooker, add enough water (depending on the type of rice you are using), place the pumpkin over the top, put the lid on and press the start button of the rice cooker.

Lunch is ready to be served.....

Stir-fried brinjals in Japanese sauce

Ingredients:
2 brinjals (cut into wedges)
4 tbsp cooking oil
1 red chili (sliced)
1/2 onion (sliced)

Sauce:
1 1/2 tbsp sake
2 tbsp mirin
1 tbsp Japanese soy sauce
Dash of sugar (to taste)
4 tbsp water

Methods:

1. Add cooking oil in a heated wok, fry the brinjals in batches until cooked through, dish and repeat till all is done.
2. Remove excess oil, leave about 1 tbsp in the wok, reheat the wok, add in onions and chili, stir fry about one minute, return the brinjals and the sauce ingredients and fry till well coated.  
3. Once the sauce has thicken slightly, off the heat and dish onto a plate. Serve!

Note:  The amount of sauce can be adjusted according to your own preference.  I add more water to get a more saucy plate of stir-fried brinjals and if you prefer likewise reduce the water. I love not only the delicious brinjals, but the yummy sauce with hot fluffy rice....

Fragrance Yam Rice

I won't miss trying out any easy to prepare meal which comes handy at any one time and can be cooked for a small portion.  Such one-pot-dish fits in well for my lunch which I only need to cook for myself and another extra portion for my mum to try and enjoy. This yummylicious one-pot dish is full of fragrance and is a dish to try, adapt and add into my home-cooked dish list.  Hope you all give it a try too....

Ingredients: (serves 2)
3/4 cup long grain rice (washed and set aside)

1/2 yam (peeled and cubed)
1/3 cup pork belly (thinly sliced)
1 tbsp dried shrimps (soaked and drained)
3 dried mushrooms (soaked and sliced)
2 shallot (peeled and thinly sliced)
1 tbsp pork fat (not in the picture)

Seasonings:
3/4 tbsp oyster sauce
1/2 tbsp light soy sauce
Drizzle of dark soya sauce (amount depends on the colour which you prefer)
1 tsp white grounded pepper
Dash of salt (taste)
Dash of msg

Methods:

1. In a medium heated wok add in the pork fat to obtain the lard and remove the crackling.
2. Add in shallots and dried prawns, stir fry for about 1 minute, then add in mushrooms and pork belly and continue to fry until fragrant.
3. Add in rice, give it a mix and all the seasonings, stir to combine and finally add in the yam.  
4. Taste for correct seasoning and colour of your preference.  Drizzle a bit more dark soya sauce if you prefer a darker colour.
5. Transfer the rice to the rice cooker, add water. (the amount of water very much depends on the type of rice you use, however for some rice you need to reduce the water for this cooking as the rice has already absorb some of the water during the stir-frying process). Give it a stir and place it to cook in the rice cooker.  

Let's dig in.....

This recipe is adapted with amendments from Kenneth Goh of Food Bloggers and Foodies United.

Mum's Bubble Prawns (Deep-fried prawns)

Deep-frying prawns may sound simple, but to get the batter right is most important, as the batter ingredients determines the crunchiness of the fried prawns.  Each household has their own recipes which has been handed down from one generations to another. The flour used varies, such as plain flour, self-raising flour and some incorporate a bit of rice flour, baking powder, etc... etc...

I've tried this recipe from Victoria Bakes, which is named 'Mum's Bubble Prawns' and the outcome is great.  To all who love deep-fried prawns, here's the recipe to share.

Ingredients:

8 prawns (peeled with tail intact) 

Seasoning:

1/2 tsp grounded white pepper

1 tsp light soy sauce

1/2 tsp sesame oil

Batter:

4 tbsp self-raising flour (sifted)

1 1/2 tbsp rice flour (sifted)

1/4 tsp salt

Water

1/2 tbsp oil (add to the batter, blend well)

1 egg white (beaten slightly)

Methods:

1. Add the seasoning into the prawns, mix  and let it stand for at least 2 hours.
2. When ready for deep-frying, prepare the batter by adding self-raising flour, rice flour and salt into a bowl, add in water gradually and mix until you get a slightly thick batter.  Stir in oil and blend well.  Add in about a tbsp of slightly beaten egg white into the batter and stir to mix.  The consistency of the final batter, when scoop and let it drip down from a spoon should be able to leave a mark at the tip of the spoon before disappearing.
3. Add about 1 tbsp lightly beaten egg white (the leftover portion) to the prawns and toss to mix.
4. In a deep wok heat enough oil for deep-frying, dip the prawn into the batter and place it gently into the medium heated oil.  do not over-crowd the wok, and when one side has turn golden brown turn over.
5. Once the prawn is cooked turn to high heat for the final fry, which serves to remove additional oil from the prawns thus makes the prawn crunchier. 
6. Dish, drain on kitchen paper to rid off excess oil and repeat till all is done.
7. Serve hot!

Crispy baked chicken drumsticks in Hoisin Sauce

Having three chicken drumsticks in the fridge, I've decided to make use of them for this recipe, instead of chicken wings.  Since I use drumsticks I cut a slit on the upper side, which is having the thickest part of meat to enable the marinade and glaze to seep through and ease baking time.  When baked, the outside has a layer of crispy-shiny glazed skin while the inside is juicy and tender.

Ingredients:

3 chicken drumsticks

Marinade:

1/3 tbsp hoisin sauce

1/3 tbsp sugar
1/3 tbsp salt

1/3 tbsp shaoxing wine

1/3 tsp baking powder

Dash of grounded white pepper

Glaze:

1 tbsp hoisin sauce

3/4 tbsp honey

Methods:

1. Wash, drain, cut a slit on the upper side with the thickest part of meat, pat dry with paper towel.
2. Combine all the marinade ingredients in a bowl, pour and rub onto the drumsticks to ensure that they are well coated and leave to marinate, covered, in the fridge for few hours.
3. Place the drumsticks on a wire rack and bake in a preheated Aspen convention oven of 200 degree Celsius until the top side has browned, turn over and continue baking until achieving the same brown colour.
4. To prepare the glaze add hoisin sauce, honey and the remaining marinade from drumsticks into a small pan and cook on low heat until it bubbles and thickens.
5. When the drumsticks are ready, brush with hoisin glaze, bake at 220 degree Celsius for 1 1/2 minutes, turn over the drumsticks, brush with glaze and bake for another 1 1/2 minutes.  
6. Remove from oven and serve immediately.

Notes:  The baking time depends much on the type of oven that we use as well as the size of the chicken.  During the process of baking we need to observe so as to get a properly cooked chicken and not just depending on the stated time. 

This recipe is adapted from The Informal Chef with adjustments.

Satay Peanut Sauce

Recently, I happen to come across this Satay Peanut Sauce video, which is simple, easy and less time consuming.  Without wasting much time I bought 300 grams of groundnuts and with the other ingredients readily available in my kitchen storage, I decided to go for it. Without further ado, let me introduce this delicious recipe for you all to try out and enjoy in the comfort of your sweet home....

Ingredients:
300g groundnuts
2 -3 tbsp cooking oil
500 ml. water (add more if needed during cooking)
1 tsp tamarind paste

Chili Paste (blend together until fine)
3 shallots
3 cloves garlic
2 lemon grass (white part only)
1" knob galangal
8 dried chilies

Seasonings:
Salt (to taste)
Sugar (to taste)

Methods:

1. In a low heated wok stir-fry the peanuts without oil, stirring continuously to ensure that it is not burnt, or else it will taste bitter.  Stir-fry until the skin is lightly brown and the peanuts are cooked through, off the heat, dish onto a baking sheet and let it cool for a minute.  Remove the skin by rubbing with our fingers, flip the baking tray to allow the skin to be at the side and blow the skin into the sink.  Repeat till all the skin are removed.  Blend the groundnuts with a blender until fine, I prefer to taste the crunch of the peanut, thus I did not blend it into powder form. Leave aside for later use.
2. Heat oil in a wok, add in the blended chili paste and stir-fry in medium heat until oil separates.
3. Add in the blended peanuts and water, stir to mix, then add in some salt and sugar and continue to stir during the cooking process so that the sauce will not stick onto the bottom of the wok.
4. If the sauce has thicken up, add more water along the way.
5. Cook the sauce for about 20 minutes, then stir in the tamarind paste, stir well to mix and taste for correct seasonings. 
6. Once the sauce has reach the right thickness off the heat.

Notes:  I made some changes to this recipe for my own preference.

This recipe is adapted from Ms. Adeline Lim.

Moist Banana Muffin

Ingredients: (Yields 8)
1 1/2 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
5 bananas (I used Pisang Emas) - mashed
1/2 cup caster sugar
1/2 cup melted butter
1 medium egg

Methods:

1. Sift the plain flour, baking powder and baking soda into a bowl and stir with a hand whisk till well combined, set aside.
2. Beat together butter, egg, sugar and mashed bananas until well mixed.
3. Pour the banana mixture into the dry ingredients and stir until just combined.
4. Lightly grease muffin cups, spoon the mixture into the muffin cups, 3/4 full and arrange them on a baking sheet, as I am using a single muffin cup.
5. Bake in a preheated oven of 175 degree Celsius for about 25 minutes, or until a skewer inserted comes out clean.
6. Let cool on the baking sheet for 5 minutes, then transfer onto wire rack to cool.
7. Time for afternoon tea....

Recipe adapted from Treat & Trick Blog

Kuih Loyang

This recipe which I am going to share  is popularly known as Kuih Loyang, Kuih Rose or Honeycomb Cookies. During my childhood days, we only get to eat this kuih or cookies during Chinese New Year.  Today, it is being widely sold, thus we are able to buy as and when we feel like eating, but then again, those sold in the market are normally not as tasty as those home-made.  The mixing of the ingredients is easy, but when comes to deep-frying them it really takes time, as for my case it takes me one and a half hours to deep-fry the whole lot and it has to be done one at a time.  I also purposely pick a rainy day to make this as the weather is cooling and I need not have to sweat that much, having to stand in front of the hot oil.  I am really happy with the outcome and would like to share with all my readers and friends....

Ingredients: 
60g Glutinuous rice flour (sifted)
60g rice flour (sifted)
45g cornflour (sifted)
60g granulated sugar
150ml thick coconut milk
2 eggs
Enough cooking oil for deep-frying

Methods:

1. Put all the sifted flours into a deep bowl and stir to mix.
2. In another bowl crack in the eggs, add sugar and hand-whisk till sugar dissolve.
3. Add the coconut milk into the egg mixture and stir slightly.
4. Slowly pour the mixture of (3) into the flour, stir until all the ingredients are well combined and sift the mixture to obtain a smooth batter.
5. In a deep wok heat enough oil and when oil reach medium heat, turn the heat down to low.
6. To deep-fry, ready a Loyang/Rose/Honeycomb mold. Preheat mold by dipping into the heated oil, lift up and shake off excess oil and slowly dip into the batter, do not let the batter cover over the top of the mold, lift up, let the excess batter drip off and put into the heated oil.  I use a bamboo skewer to lightly poke at the sides to let the biscuits come out, and continue to fry until lightly brown.  Do not fry until golden brown as the biscuits will continue to brown after being taken out of the oil. 
7. Drain on kitchen paper to remove excess oil.
8. When they are completely cool store in an airtight container.
9. Time to start MUNCHING!

This recipe is adapted from XuanHom's Mom Kitchen diary.

Curry Samosa

With all the available ingredients in hand, I am making some Curry Samosa for afternoon tea.  This recipe needs Spring Roll Pastry of size 190mm x 190mm, but I only have the 125mm x 125mm, which is 5" x 5".  To solve the problem, I cut off about an inch from one side and join 2 sheets together using egg white brush to get a longer sheet enough to wrap the curry ingredients.  

Ingredients:

1 cup potato (peeled and chopped)

1/2 onion (peeled and chopped)

1/4 pc chicken breast (finely cubed)

1/4 tsp brown sugar

1/4 pack curry paste

1 1/2 tbsp coconut milk

2 tbsp cooking oil (for frying the curry ingredients)

Enough cooking oil (for deep-frying the samosa)

5 tbsp water

1 egg white (for brushing to seal the edges)

Methods:

• Add cooking oil in a medium heated wok, saute onion for a few seconds, add in curry paste, stir fry till fragrant, then add in chicken meat, potato, brown sugar and stir to mix.
• Add water and coconut milk, continue to stir until the potato is soft and the sauce is almost dry.  Off the heat and dish onto a plate and let it cool.

• To wrap, place a piece of spring roll pastry on a flat plate, scoop 1/2 tbsp curry mixture on one end of the pastry, fold in triangular shape and continue folding till the end.  Repeat till all is done.
• In a medium heated wok, add in enough cooking oil, put the wrapped samosa into the oil in batches and deep-fry till lightly golden brown, dish and drain on kitchen paper.  Repeat till all is done.
• It's time to enjoy my afternoon tea!

This recipe is adapted from Copycake Kitchen.  I made some changes from the original recipe to meet my own preference.

Fragrant buttery chicken

Ingredients:
2 chicken thighs and one drumstick (cut into bite size pieces)
1 tbsp minced garlic
3 chili padi (cubed)
3 sprigs curry leaves
3/4 tbsp butter
Cooking oil (for deep frying)

Marinade:
1 tsp light sauce
1/2 tsp sugar
1 tsp curry powder
1/2 egg
1 tbsp cornflour
1 tbsp rice flour

Seasoning:
4 tbsp evaporated milk
3/4 tbsp sugar

Methods:

1. Marinate chicken pieces with the marinade ingredients and leave in the fridge for few hours.
2. In a deep wok heat the cooking oil, deep fry the chicken pieces until golden and skin has a crisp, dish and drain off excess oil.
3. In another clean wok, add butter, using low heat saute garlic, chili padi and then the curry leaves and stir fry for a while.
4. Add in the seasoning and stir fry till the evaporated milk has a thick consistency. 
5. Add in the fried chicken and stir to mix until the chicken are well coated with the sauce.
6. Off the heat and dish on a plate.

This recipe is adapted from MiMi Bakery House

Cabbage golden-garlic fried rice

Having baked some pork belly satay, I've decided to serve it with this simple cabbage golden-garlic fried rice as our dinner for me and hubby...

What you need:
2 portion cooked and cold long-grain rice
1 bowl sweet cabbage (shredded)
5 cloves garlic (peeled and sliced)
3 tbsp cooking oil

Seasonings:
1 tbsp oyster sauce
Salt (to taste)
Dash of grounded white pepper

Few simple steps:

1. Add 3 tbsp oil in a medium-low heated wok, add sliced garlic and stir-fry the garlic until lightly brown, dish and set aside.
2. Remove oil from the wok leaving only about 2 tbsp.
3. Add in cabbage, give it a quick fry, move the cabbage to the side of the wok, add in the rice and turn to fry the rice for a few minutes, then toss in the cabbage.
4. Add the seasonings and fried garlic, stir to mix, taste for correct seasoning, fry for another minute and off the heat.
5. Dish onto a plate served with pork belly satay at the side.

I tend to enjoy a simple 'one-plate meal' and having it once a while does gives me real satisfaction, especially when it comes to cooking a meal for only two persons. 

Pork Belly Satay

This pork belly satay recipe from The Meatmen is really yummylicious.  I love the flavors and this is one recipe which I will use as and when I intend to have 'Home BBQ' or even serve this pork satay as a meat dish in my meal with rice, baked from the oven.  Here's the outcome to share....

Ingredients:
300 g pork belly 
10 Satay bamboo skewers

Marinade:
1 stalk lemongrass (white part only)
6 shallots (peeled)
3 cloves garlic (peeled)
2 thick slices ginger
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp tumeric powder
1/2 tsp salt
3 1/2 tbsp sugar
1/2 tbsp dark soya sauce
2 tbsp oil

Methods:

1. Remove the skin of the pork belly, clean and cut into roughly 1/4" thickness.
2. Put all the marinade ingredients into a blender, blend with a bit of water till fine and scoop out into a mixing bowl.
3. Add in the pork belly and mix till well combined.
4. Put in an airtight container and let marinate in the fridge overnight.
5. Soak the satay bamboo skewers in water for a while so that the meat will not stick onto the skewers.
6. Brush the wire rack with some oil, lay the skewered meat on the wire rack, brush some oil on the meat and baked at 200 degrees Celsius.
7. When the baked side has turn golden brown, turn over, brush some oil and continue to bake until done.
8. Ready to serve!

Orange-glazed fried chicken

Wanna go for a change of flavors, and with an orange in the fridge I've decided to deep-fry the lightly marinated chicken pieces and orange-glazed it.

What you need:
300 g chicken thigh and drum (cut into bite-size pieces)
1/2 tbsp cornflour
Cooking oil (for deep-frying)

Marinade:
1/2 tbsp light soy sauce
1 1/2 tsp salt
3 thick slices ginger (peeled and smashed)

Orange sauce: (mix together)
1/2 orange juice
1/2 orange zest
1/2 tbsp white vinegar
1 1/2 tbsp sugar (to taste)
3 tbsp water
1/2 tsp salt (to taste)

Cornflour mixture (for thickening sauce)
1/2 tbsp cornflour
1 1/2 tbsp water

Steps of preparation:

1. Add the marinade ingredients into the chicken pieces, mix well and leave for at least an hour or more.  Just before deep-frying, sprinkle cornflour onto the marinated chicken and mix well to ensure that the chicken pieces are well coated.
2. In a deep wok add enough oil for deep-frying.  When oil reach medium heat add in the chicken pieces on a single layer and deep-fry until golden, turn over the pieces in between.  Remove from heat and repeat until all the chicken pieces are done.
3. In a clean medium heated wok, pour in the orange sauce and bring to a slow boil.  At this point you can taste for the correct seasoning of your choice.
4. Stir in the cornflour mixture bit by bit and give it a good mix, once the sauce thickens add in fried chicken and toss until all the chicken are well coated with the orange sauce.
5. Dish and serve immediately to enjoy the crunchiness of the chicken.

Prawn Paste Chicken (Har Jiong Kai)

My first taste of Har Jiong Kai was few months ago in Singapore.  At that very instant I really fell in love with this delicious and crunchy deep-fried chicken wings.  As I was figuring out this prawn paste recipe, it so happen that Diana of Domestic Goddess Wannabe posted her recipe on Food Bloggers and Foodies United.  Without wasting much time I went in search for this must-have ingredient, 'Lee Kum Kee Prawn Paste.'  I tried out both the baked version as well as the deep-fried...

Ingredients:

12 chicken wings

Marinade:

1 tbsp shaoxing wine

1 tbsp oyster sauce

1/2 tbsp sugar

1/2 tsp grounded white pepper

1 tbsp prawn paste
Cooking oil (to brush the chicken wings just before baking)

For coating: (mix together)

1/4 cup plain flour (sifted)

1/2 tsp baking powder (sifted)

1/4 tsp baking soda (sifted)

Methods:

1. Clean the chicken wings, cut into two portion (between the drumlets and mid-joint), add in the marinade ingredients, give it a good mix, put in an airtight container and leave to marinate overnight in the fridge.
2. Coat the chicken wings with the flour mixture.
3. Place the coated wings on a wire rack and leave it to dry in the fridge.  This makes the chicken more crispy with less moisture.
4. Brush the chicken wings with some oil, bake in the oven of 200 degree Celsius for 10 minutes.
5. Turn over and brush with some oil and continue baking until all the chicken have turn golden brown.
6. Serve immediately with chili sauce of your choice, but I prefer having them as it is as the flavor from the prawn paste is so yummy!

In my second attempt I try out the deep-frying method, and this is the outcome....

To obtain the original recipe click here

Peppery-Hot stir-fried bittergourd with prawns

Another bittergourd dish to savor your taste buds, this time I've decided to come up with something peppery-hot, and end up "calling for more rice."  

Ingredients: (Serves 1-2)
1/2 bittergourd (cored and cut into thicker slices)
4 prawns (peeled with tail on and deveined)
1 shallot (chopped)
2 garlic (chopped)
2 thick slices ginger (chopped)
3 chili padi (cut a slit, remove seed and leave whole)
2 tbsp cooking oil

Seasonings:
1/2 tsp chicken stock granules (to taste)
1 tsp light soy sauce
1/2 tbsp hoisin sauce
1/4 cup water

Methods:

1. Add cooking oil into a medium heated wok, light fry the prawns and as it turn pink, dish onto a plate.
2. In the remaining oil, saute shallot, garlic, ginger, chili padi and stir-fry till fragrant.
3. Add in the bittergourd and continue to stir-fry, if the dish is a bit dry sprinkle a bit of water to smooth the frying.
4. Add water and seasonings and continue to stir to ensure that the bittergourd are properly cooked through.
5. Put in the prawns, give it a few quick stir, off the heat and dish.

Notes:  At (4) do taste for the correct seasoning of your choice, add a bit more chicken stock granules if needed.  Adjust the amount of water used based on the amount of sauce for this dish.  This sauce is peppery-hot, so I advice to cook it with more sauce to go with the freshly cooked hot rice - Yummylicious!

Golden pork and prawn drumplings

A packet of The Spring Roll Pastry Sheets 5" X 5" have been staring at me bluntly each time I open the upper compartment of my fridge.  It has been there for quite a while, not knowing what to do with it.  All of a sudden a thought came to my mind this morning, remembering that I still have some leftover minced pork and prawns in the freezer.  To have this dumplings for my lunch I've decided to add some vermicelli or glass noodles.  Let's get on with it....

What you need:

200 g minced pork

100 g prawns (shelled and cut into small chunks)

50 g glass noodles (soaked and cut into 1" length)

1/4 cup red carrot (peeled and roughly chopped) - not in picture

1 tbsp parsley (finely chopped)

3 cloves garlic (peeled and grated)

Spring Roll Pastry Sheets (5" X 5")

Spring Onions (blanched, green part only) - for tying the dumplings

2 tbsp cooking oil (for stir-frying the ingredients)

Enough cooking oil (for deep-frying the dumplings)

Seasonings:

1/2 tsp salt

1/2 tbsp fish sauce

1 tsp grounded black pepper

Steps of preparation:

1. In a big bowl add in minced pork, prawns, glass noodles, red carrot, parsley, half of the grated garlic and all the seasonings.  Give it a thorough mix until all the ingredients are well incorporated.
2. Add oil in a medium heated wok, saute the other half portion of the grated garlic until fragrant, then add in the pork and prawn mixture and stir-fry for about 5 minutes, remove from heat and dish onto a plate to let it cool.
3. To prepare the dumpling, place a spring roll sheet onto a flat plate, spoon a tablespoon of the mixture onto the center, gather the edges together and tie with the blanched spring onion.  Set aside and repeat until all is done.
4. Heat enough oil in a deep wok, when the oil has reached medium heat, gently put in the dumplings, a few at a time and deep-fry until golden brown.  Remove with a slotted spoon and drain on kitchen paper to get rid of excess oil.
5. Serve while still hot to retain the crunchiness of the dumplings. This dumpling goes well with the normal Maggi Chili Sauce as well as the Sweet Thai Chili Sauce.

Before deep-frying

Ready to serve!

Notes:  The leftover pork and prawn ingredients can be kept in an airtight container in the fridge.  As for the leftover spring rolls sheets, put them in a zip lock bag and kept in the freezer.  

Let's have lunch.....