CHICKEN KAM HEONG

Ingredients
3 pcs boneless chicken - sliced
1 tbsp dried prawn - soak and pound
3 cloves garlic - chopped
1" ginger - sliced
1 large onion - diced
3-4 pcs dries chili - cut
1 tsp corn flour
1 egg (white only)
White pepper
Salt
Curry leaves
Spring onion for garnishing

(A) - Mixed into a bowl
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 light soya sauce
1 tbsp corn flour
2 tbsp water
1 tsp black pepper
1tsp chicken stock - (powder)

Preparations
1. Into a bowl, mixed chicken with pepper and salt. Coat with white egg and flour, deep fry until brown, set aside
2. Reduced the oil, leave about 1 tbsp oil. Sauté garlic, ginger, onion, curry leaves dried chili and dried chili until fragrance.
3. Add ingredient (A), stir for few second, once its thickened add in the fried chicken. Give it a quick stir and then remove from the heat.

Homemade Chicken Pizza

pizza .. Anyone??? ..

Ingredients
For Pizza Base
2 cups all purpose flour
1 packet instant yeast
3/4 cup warm water
1 tsp sugar
3/4 tsp salt
3 tbsp olive oil

For Topping
1 pc chicken breast - diced
1 can pineapple - diced
4 pcs mushroom - slice
4-5 pcs cherry tomato - cut into 2
1 red capsicum - diced
1 large yellow onion
1 packet Mozzarella cheese

3 tbsp tomato sauce ) combine
1 tbsp BBQ sauce   ) into a small bowl

Salt, pepper and paprika powder

Preparation:

1. Add instant yeast into the warm water. Allow to rest for about 5 minutes

2. Combine flour, oil, sugar , yeast and salt in a bowl. Knead until it becomes dough; add more flour if it is too sticky.

3. Cover the bowl with towel or plastic wrap. Let it rest until it double the size (about 1 hour)

4. Once its ready, punch the dough and start roll it and place in the baking tray.

5. Pre-heat oven to 180 degree C. Bake this base for about 10 minutes, until it half cooked. Removed and add the topping and bake again until its ready.

For Topping
1. Heat up 1 tbsp oil, sauté garlic until fragrance and then add in the chicken. Season with pepper, salt and paprika. Set aside

2. Glaze the half cooked pizza base with tomato and BBQ sauce. Top up with chicken, tomato, capsicum, pineapple and onion. Top up with cheese evenly

3, Bake until its turn brown for about 15 minutes.

Spicy Butter Chicken

 Ingredients
2 pcs chicken breast - cut into small pieces or cubes
3 cloves garlic - minced
1/2 inches or ginger - minced
3 pcs bird eye chili or red chili (depending on your taste)
1 stalk of curry leaves
1/4 cup evaporated milk
1 tbsp grated cheese
2 tbsp butter
1 tsp soy sauce
1 tsp oyster sauce
1 tbsp cornstarch (mixed with water)

 Method
1. Coat chicken with soy sauce and deep fried. set aside
2. Removed the oil and then melt the butter, add in minced garlic, ginger, curry leaves and chill. Sauté until it turn brown
3. Add in milk, soy sauce, oyster sauce & cornstarch. Stirs for few seconds and then add in the fried chicken followed with the grated cheese.
4. Removed from heat and served with white rice

Chicken with Broccoli

Chicken with Broccoli

Ingredients
2 pcs boneless chicken - Sliced
1 tbsp corn flour
1 bunch brocolli - cut
Few pcs young corn - cut
1 carrot - cut
1 onion - cut
3 garlic - chopped
1/2" ginger - chopped

Sauce (Add together)
1 tsp corn flour
1 tbsp oyster sauce
1 tsp chicken stock granules
1 tsp freshly ground black pepper

Method
1. Rub chicken with corn flour, pepper and a pinch of salt. Heat about 2 tbsp oil and stir fry the chicken until brown. Removed and set aside
2. With the same oil sauté the chopped garlic and ginger until fragrant, add in broccoli, carrot and young corn, stir for about 3 minutes. Removed and placed it in the plate.
3. Heat another 1 tsp oil, sauté the onion and then add in sauce mixture. Stir for few second and then return the chicken into the wok. Mixed thoroughly and then removed and pour it on top of the cooked broccoli.
4. Served

Grilled Chicken Breast

Ingredients
4 pcs chicken breast
2 cloves garlic - crushed
1 tsp garlic powder
1 tsp ginger powder
1 tsp paprika (chili) powder
2 tbsp olive oil
Freshly ground black pepper
Rosemary leaves

Method
1. Marinade chicken with olive oil, paprika powder, garlic and ginger powder. Season with  freshly ground black pepper and salt.
2. Heat about 1 tbsp oil in a frying pan, fry the chicken for few minutes before transfer to the baking tray. Add the crushed garlic and rosemary leaves. Bake in the preheat oven at 170 degree Celcius for about 20 minutes or until its ready
3. Served with mashed potatoes and brown gravy

Buffalo Chicken Wrap



Buffalo wing Chicken Wrap

Ingredients
2 pcs boneless chicken breast
1 packet Buffalo wings marinade
Shredded lettuce
1 tomato - diced
1 carrot - shredded

Dressing
BBQ Hot sauce (or Chili sauce)
Sour Cream
Grated Cheese

Method
1. Marinade the chicken with Buffalo wings ingredients. At least 2-3 hours. And then grilled the chicken in the oven or just pan grilled.
2. Once the chicken ready and cold, cut the chicken into small cube. Heat up the wrap in the microwave for about 2-3 minutes.
3. Add all the vegetables and chicken in the wrap. add the season and starts roll it up.
4. Enjoy

Minced Chicken in Lettuce (Vietnamese Style)

Minced Chicken in Lettuce (Vietnamese Style)

Ingredients

200g Meehoon (rice vermicelli)

2 cloves garlic

1 tbsp freshly grated ginger

3 tbsp Thai sweet chili sauce ( or any sweet chili)

1 tbsp fish sauce

1 tbsp lime juice

1 stalk spring onion - chopped

Coriander - chopped

Lettuce

Method

1. Boil the meehoon (rice vermicelli) until cooked and set a side

2. Heat about 2 tbsp oil, add chick, stirs until brown. Add garlic and ginger, stir for a bit

3. And then season with fish sauce, lime juice and sweet chili. Cook for another 2-3 minutes. Add coriander and spring onion and removed

4. Add rice vermicelli in the lettuce and top up with the minced chicken. Then served.

Honey Almond Chicken

Ingredients
2 pcs Boneless chicken breast
1/2 cup sliced almond
3 tbsp honey
1 tsp cayenne pepper (or chili powder)
1 tbsp apple cider (or red wine)
1 tbsp lemon juice
1 tsp freshly ground black pepper
Salt to taste

1 tbsp butter
olive Oil

Method
1. Combine all the ingredients in a bowl and then marinade the chicken for at least about 2-3 hours
2. Pan fry the almond without oil, removed and set aside
3. Melt butter and olive oil in a frying pan, cook the chicken, constantly turn until its ready.
4. Served with mashed potato and garnished with almond.

Grilled Curry Chicken

Another delicious grilled chicken recipe...

Ingredients
1 whole chicken
3 onions - minced
3 cloves garlic - minced
1/2" ginger - minced
1/4 cup coconut milk
2 tbsp curry powder
1/2 tbsp chili powder
1 tsp brown sugar
1/2 tsp freshly ground black pepper
Salt to taste


Method
1. Pound onion, garlic and ginger until fine.
2. In a bowl, mixed coconut milk, curry & chili powder, pounded items, brown sugar and black pepper
3. Marinade the chicken for about 30 minutes.
4. Cook the chicken on the bring pan for about 10 minutes before transfer to the pre heat oven. Grilled at 180 degree C for another 20 minutes or until it turn brown

Portugese Grilled Chicken

Ingredients
2 pcs chicken thigh
1/4 cup olive oil
3 tbsp lemon juice
1 tbsp chili powder
1 fresh chili - deseeded and chopped
2 tbsp dried oregano
1 tbsp brown sugar
4 garlic - crushed
1 tsp freshly ground black pepper
salt to taste

Method
1. Combine all the ingredient and pour on to the chicken and rub thoroughly
2. Marinade the chicken overnight in the fridge
3. Pre-heat oven to 200 degree C.
4. Cooked the chicken on the frying pan for about 5 minutes before roasting in in the oven for another 30 minutes or until it turn brown
5. Removed from the oven and cover with aluminum foil and let it rest for 5 minutes before served

Dried Chicken Curry

Ingredients

1/2 kg chicken - cut into small pieces

2 pieces potatoes - peel and cut

2 tbsp ghee

3 onions - minced

2 garlic - minced

1/2" ginger - sliced thinly

3 tbsp curry powder

1 tbsp chili powder

1/4 cup water

1/4 cup coconut milk

3 tbsp plain yogurt

1 stalk curry leaves

1 stalk Coriander leaves

Method

1. Heat about 3 tbsp oil in a wok and them lightly fried the chicken and set aside

2. With the remaining oil, add in the ghee and minced onion, garlic and curry leaves. Stir until fragrant

3. Add curry powder and chill powder with water. Stir until dry (you can see the oil on the surface)

4. Add in the chicken and potato. Add coconut milk, stirs until potato cooked and then add yogurt

5. Season with salt and sugar to your taste. 

6. Add coriander leaves and served

Chicken with Oyster Sauce and Cashews

Ingredients A
2 chicken thigh - cut
1 tsp black pepper
a pinch of salt

1 large onion - cut into wedges
3 garlic - minced
1/2" ginger - chopped
7-8 dried chillies - cut into 2
1/4 cup roasted cashew nuts
1 stalk spring onions





Ingredients B
Sauce
2 tbsp Oyster sauce
1 tbsp soy sauce
1 tsp tomato sauce
1 tsp Thai chili sauce
1 tsp sesame sauce
1/2 tsp black pepper
1 tsp cornflour (add 2 tbsp water)




Methods
1. Coat chicken with salt and black pepper. Deep fry the chicken until light brown. Set aside
2. Heat 1 tbsp oil in a wok, Stir fry dried chili until crispy and then add garlic, ginger and onion.
3. Add the sauce (Ingredients B) and then add the chicken into the wok. Stirs
4. Add the spring onion and roasted cashew nuts. Give a quick stirs and removed
5. Served with white rice

Grilled Rosemary Chicken

This a very simple western cuisine, not much ingredients used. Just grilled 1 whole chicken, keep it in the fridge

Ingredients
1 whole chicken
1 handful fresh Rosemary
1 tbsp - chpped parsley
6 clove  garlic - crushed
1/2  cup olive oil
1 tbsp freshly ground balck pepper
1 tbsp lemon zest
2 tbsp lemon juice




Method
1. Combine all ingredients except chicken. Mixed well
2. Rub chicken with the ingredient and marinade for at least 1 hour
3. Pre heat the oven at 180 C
4. Grill the chicken in the oven for about 40 minutes or until brown
5. Served with any gravy that you like.

Pong Teh Chicken

This is one of the main dish of Baba Nyonya (Peranakan) cuisine. Available at most of Chinese restaurant in Malaysia and Singapore.

Ingredients
3 pieces of chicken thigh - cut
3 cups water
8 pcs beans
4 pieces dried mushroom - soaked and cut

3 potatoes - peeled and cut

2 tbsp teow choo (fermented bean sauce)
3 onion - pounded
4 garlic - pounded
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp chopped palm sugar

Method
1. Heat 3 tbsp oil, in a wok, fry the garlic and onion until fragrant
2. Add teow choo, soy sauce and palm sugar. cooked until sugar dissolved
3. Add chicken, water and potato, reduced the heat. Simmer until the chicken tender
4. Add beans and season with salt, light soy sauce and a dash of pepper
4. Dish out and served with plain steam rice

Sambal Tumis Petai

This is Malay traditional dish which popular among other race as well. This dish is simply savory, don't be surprised that you could finished a whole plate of rice.

Ingredient

100g Petai beans

2 onion - chopped

3 garlic - chopped

1 large onion - sliced

 tsp tamarind paste (or lime juice)

1 tbsp sugar

3 candle nuts - pounded 

1 tbsp coconut milk

Salt to taste

Chili Paste - To be blended

3 pieces red chili - deseeded

6 pieces dried cilli - deseeded

1 tbsp belacan (shrimp paste)

Method

1. Deep fry the anchovies until half cook, removed and set a side

2. Heat 2 tbsp oil and fry the chopped garlic and onion until brown, and then add sliced onion followed by the chili paste. Stir fry for about 5 minutes

3. Add candle nuts, coconut milk and anchovies. Stirs for few minutes and then add the petai beans

4. Season with salt, sugar and tamarind paste

5. Cooked for another 2-3 minutes, dish out and served with rice

Chicken Wings with BBQ sauce

Ingredients
1/2 chicken - cut
3 tbsp BBQ sauce
1 tbsp sweet chili sauce
1 tbsp Olive oil

Method
1. Marinade the chicken with all of the ingredients for at least 1 hour
2. Grilled the chicken at 180 degree C for about 30 minutes or until it brown
3. Served while still hot.

Stir Fried Ginger Chicken

Ingredients
250g chicken fillet

1 tsp ground black pepper

2 tbsp corn flour
1 tbsp canola oil

1/2 red capsicum - cut
1/2 green capsicum - cut
1 large onion - cut
1 1/2" ginger - sliced
1 garlic - crushed
1 stalk spring onion

Sauce (combine)
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 cup chicken broiled


Method
1. Coat chicken with corn flour, black pepper and 1 tbsp canola oil. Heat oil and deep fry the chicken and set aside
2. Reduce the oil, leave just about 1 tbsp and sauté the garlic and ginger, followed with onion and capsicums. Continue stirs
3. Add sauce and simmer until thicken and then add the chicken and spring onion.
4. Dish out and served with rice

Mushroom Omelette

Ingredients
5 eggs
1 tomato - diced
5 pieces mushroom - sliced
1 large onion - diced
1 red chili - diced
Salt & Pepper to taste

Method
1. Beat egg lightly with salt and pepper
2. Heat 1 tbsp oil, sauté the onion and chili, add mushroom. Stri fry for 3 minutes and removed
3. Add mushroom into the eggs and stir.
4. Heat the sauce pan and make the omelette

Mango Pollo Pastry

Ingredients
1 Fillo Pastry
1 Castelo cheese - cut into 7 pieces
1 ripe mango - peeled and sliced thin

2 eggs - lightly beaten
2 tbsp butter - melted
Sesame seeds

Filling
6-7 pieces chicken fillet
1 big onion - chopped
4 cloves garlic - crush with a bit of salt
1 tsp chili paste (optional)
1 cup heavy cream
1 tsp chicken stock granules
2 tbsp grated Parmesan cheese
Black pepper
1 bunch water spinach - slice thinly (just the leaves)







Method
1. Heat oil in a sauce pan. sauté the garlic and onion until brown. Add chili paste and stirs
2. Add cream, black pepper and parmesan cheese. Stirs until thick and brown. Remove from the heat
3. Stir in the water spinach and set a side
4. Gently peel 1 layer of Fillo pastry, lay on the clean table. Brush the melted butter around the edge and then peel another layer and put it on top. Again brush the butter at the edge and put another layer on top.

5. Put the chicken fillet at the centre of pastry, top up with sliced mango and a piece of Castelo cheese.
6. Slowly wrap the pastry and fold it. Brush the eggs on the pastry and sprinkle with sesame seed
7. Arrange in the baking tray and bake for about 10 - 15 minutes (until brown)