Thursday, 23 February 2012

Fried Shrimp Sauce Chicken Wings

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Crispy fried chicken wings marinated in fermented shrimp sauce is my favourite snack to serve when friends gather to watch soccer games on TV. The fermented shrimp adds umami flavour to the juicy, crispy wings. This recipe takes little time to cook, so you can wow your guests and cheer for your favourite team at the same time! Just prep the wings overnight and fry them up in batches before the big match and/or during the commercial breaks.


20 pieces chicken wing

3 tablespoons fermented shrimp sauce

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon sugar

1 teaspoon Chinese rose wine(optional)

1/3 cup rice flour

1 tablespoon cornflour



1). Marinate wings with shrimp sauce, sugar, chili powder, garlic powder and rose wine. Keep them sealed in a ziplock bag and store in the fridge overnight.

2). When you’re ready to serve, combine rice flour, wheat flour and cornflour in a ziplock bag and toss the wings until they are evenly coated.

3). Heat oil and deep fry wings until golden brown.


The shrimp paste is already salty so do not add salt!. I use Lee Kum Kee or Co Gai.

Chinese White Sliced Chicken (bak chit gai)


No traditional Chinese dinner would be complete without Bak Chit Gai. Such a simple yet tasty dish that is so revered. Most Malaysians are always on a quest to find the best places that serve Bak Chit Gai but are too intimidated to cook it at home. Give this recipe a try and you might never want to eat out again.

1). 1 whole free-range organic chicken
2). Kosher salt.

1). Clean chicken by rubbing salt on it and rinse thoroughly.
2). Boil water in a pot that is big enough to immerse the whole chicken.
3). Place chicken into the boiling water, breast side down. Make sure it is fully immersed in the water. Turn off heat and cover the pot.
4). Leave the chicken for 40 minutes then remove it from the pot and place it aside.
5). Bring the water to a boil again, place the chicken in, cover the pot, and turn off the heat again.
6) Leave the chicken for 30 minutes.
7). In the meantime, prepare an ice bath for the chicken. Use pot with filled with ice cubes and and enough cold water to immerse the whole chicken.
8). Transfer the chicken into the ice bath and leave it until it has thoroughly cooled down.
9). Debone and slice chicken into bite size pieces. Arrange on plate and it is ready be served.

Chicken Rice

Wednesday, 22 February 2012

Spicy Grilled Fish (Ikan Bakar)

Ikan Bakar
Ikan Bakar is a popular Malaysian street food. The vendors put on a great show to impress you but it’s actually really simple to cook at home. You can get the nice charred flavour and look with the help of the humble toaster oven and worchestershire  sauce. This recipe work well on most kinds of fish especially the white flaky ones. I like flounders the most.

1). 700g (1 1/2lbs) fish (or any size that can fit into the toaster oven)
2). 3 tablespoon worchestershire sauce
3). 1/2 teaspoon turmeric powder
4). 3 teaspoon cornflour
5). pinch of salt and pepper

1). Combine turmeric powder, cornflour, salt and pepper in a dry bowl.
2). Dry fish with paper towels and cut 2-3 deep slits on both sides of the fish.
3). Rub worchestershire sauce all over the fish.
4). Dry hands and coat fish (including the slits) with the spice rub.
5). Heat 2 tablespoons on oil in a frying pan or wok. Brown one side of the  fish then turn it over and brown other side.
7). Transfer the fish on to the toaster oven tray lined with lightly greased aluminium foil.
8). Set oven to “toast” and grill fish for 5 minutes on each side.

The fish will turn out charred on the outside but moist and flaky on the inside. Squeeze some lime juice on top and it’s ready to be served!

Tuesday, 21 February 2012

Char Siu (Cantonese Roast Pork Belly)


I love making Char Siu when I have guests over because it's easy to prepare and never fails to impress. This recipe is so simple because very little work is involved and the ingredients are readily available.

2 strips of 500g(1lb) pork belly cut 3 inches wide.
6 tablespoon Lee Kum Kee Char Siu Sauce
2 tablespoon maltose
a dash of Chinese rose wine

1. Marinate pork belly strips with the rest ot the ingredients in a glass baking dish. Seal  with saran wrap and store in the fridge overnight.
2. Pre-heat oven to 180 degrees Celsius.
3. Place pork belly strips on an oven rack over the pan. Be sure to line your pan with aluminium foil to make it easier to clean later.
4. Roast pork belly for 2 hours. Turn and baste with the marinate every 30 minutes.
5. Cut into bite size pieces and it's ready to be served.
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