CHAR SIU CHICKEN

 

 

 CHAR SIU CHICKEN

 300g chicken thighs (skin-on, boneless recommended)

For the Marinade:

1 tbsp honey

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

½ tsp five-spice powder

1 clove garlic, minced

A few drops of red food coloring

Instructions:

1. In a bowl, whisk together all marinade ingredients until smooth.

2. Add chicken thighs and coat well. Cover and marinate in the fridge for at least 4 hours, preferably overnight.

3. Preheat oven to 400°F (200°C). Line a baking tray with foil and place a rack on top.

4. Lay chicken on the rack and bake for 20–25 minutes, flipping halfway.

5. Brush remaining marinade over the chicken during the last 5 minutes of baking for a glossy glaze.

6. Broil for 1–2 minutes for a slightly charred finish.

7. Rest for 5 minutes, then slice and serve over rice or noodles.

BOK CHOY CUTLET

 

BOK CHOY CUTLET

250 gm bok choy, wash and dry. sliced finely

1 big onion, sliced finely

2 green chilie, sliced finely

3-4 chilie padi,

sliced finely, add if you like it.

1 tbsp fennel seeds

1 tsp turmeric powder

1 tsp fennel powder

1 cup more or less kadalai maavu

salt to taste

A bit of sugar

1.   wash and dry the bok choy make sure it is dry. then sliced finely.

2.   in a bow; add all the ingredients and except the kadalai maavu

3.   now add a bit of the kadalai maavu mix and squeeze a bit till the water came out of the vegetable add more kadalai maavu and mix till you can made it into cutlets. Don’t over add the flour. Don’t add any water.

4.   heat oil in a wok and fry the cutlet till cook. Serve as a snack or eat it with rice.

SAMBAL SOTONG DALAM TIN

 SAMBAL SOTONG DALAM TIN

Ingredients

  2 Tins of sotong [ 1 tin  250 gm ], remove from the tin.

save the juice and cut the sotong into pieces.

1 large onion [cut into rings]

Tamarind juice, to taste 

1/4 tsp msg, if you like

 1/3 cup Oil

 GRIND IN PASTE    

20 dry chilie,soaked

10 shallot

2 garlic cloves

1 small size belacan, if you like

1. Heat oil and stir-fry grind ingredients until oil rises.

2. Add tamarind juice and sotong juice. Stir well and cook until oil rises.

3. Add slice sotong and sliced onion taste and add in salt and sugar if needed only. Cook until thick over low heat.

4. When it is thick and oil rise, you can turn off the heat and put it in a serving bowl.

 

 

MY AWARD FOR 2025

 

RENDANG AYAM

 

CHICKEN RENDANG

 Ingredients:

1 chicken

2 cups thick coconut milk [1 coconut]

1/2 cup kersik

2 pieces asam gelugor

2 leaves of turmeric [finely sliced or torn]

1/3  cup oil

salt

 Grind into a paste:

 3 large onion,chopped

5 cloves of garlic

5 lemongrass sticks

3 inches of ginger

1 inch galangal

1 inch fresh turmeric

15 dried chilies

25 chilie padi; if you like it very hot.

 1. Remove the skin from the chicken and cut it into small pieces. Wash and drain.

2. Heat the oil and add in the grind paste and stir fry till the oil rise. Add all the ingredients in a large pan and stir until combined.

3. Cook on medium heat until the chicken is tender and the sauce thickens and the oil rises.

4. Taste for salt and when it has thickened you can serve it.