Wanton - In Chili Oil & Deep Fried

Another recipe using minced pork and prawn paste. I previously made using a recipe just using minced chicken HERE and another one using a combination of minced chicken and prawns HERE

What you need:

enough wanton skin

For the filling:

350g minced pork

150g ready to use seasoned prawn paste

chopped of 1 big carrot

1stalk of spring onion, chopped

2tbsp chopped garlic

1tsp salt

1tbsp light soy sauce

1tbsp sesame oil

a pinch of pepper

Method:

• In a big bowl, mix together all filling ingredients until fully incorporated
• Make wantons by put 1tsp of filling at the center of a wanton skin and fold according to your preference
• Deep fry until golden brown or boil in a pot of chicken stock until cooked and drizzle chili oil just before serving

I made the same chili oil mix as the one I did before, recipe is HERE

Note:

Here I used seasoned ready to use prawn paste, if you use minced fresh prawns, which is not seasoned yet, please adjust the seasoning used accordingly. I suggest up the salt to 1tbsp and light soy sauce to 2tbsp, can also add a pinch of chicken stock powder

Deep Fried Meat Balls aka Baso Goreng - Another Recipe

There are so many different kinds of recipes for this famous dish. Tried one, it was good in taste and texture. This time gave another recipe a try

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Source: HERE with my own modification

What you need:

250g minced pork
200g minced prawn
50g tapioca starch
2 egg whites (about 60g)
2 cloves of garlic, peeled
2 shallots, peeled
salt, pepper, sugar
1tbsp light soy sauce
oil for deep frying

Method:

1. In a food processor, blend garlic, shallot, egg whites, light soy sauce and tapioca starch until well mixed
2. Add in pork and prawn and mix well
3. Add in salt, pepper, sugar, mix
4. In a pot or wok, heat oil enough for deep frying
5. Deep fry one small ball to check the taste. If it's ok, continue shaping them to balls and deep fry until golden brown

Ampang Yong Tau Fu

Recipe source: The MeatMen with my own adjustment

What you need:

3blocks tau kwa, halved diagonally and slit each half at the center
1 bittergourd, sliced 1inch each and remove seeds
6 large chilis (red or green as you prefer), make a center slit, remove seeds
1 eggplant, sandwich sliced
6 lady's finger, make a slit at each center
enough oil to deep fry

Fish paste:
200g minced prawns
200g toman fillet
1/2 tsp salt
1/2 tsp pepper
1tbsp light soy sauce
1tbsp corn starch
50ml water

Sauce:
2tbsp oil
1tbsp garlic, minced
1/4 cup light soy sauce
1/2 cup water
1tbsp oyster sauce
1tbsp black bean sauce
2tbsp sugar
2tbsp cornstarch mixed with 2tbsp water

Method:

1. For the fish paste: blend everything in the food processor until smooth
2. Fill the slits in tau kwa, bittergourd, chilis, eggplant and lady's finger with fish paste
3. To make the sauce: heat oil in a pan, sautee garlic until fragrant. Add in soy sauce, water, oyster sauce, black bean sauce and sugar. Bring to boil, add in cornstarch slurry, mix briefly until the sauce thickened and off fire
4. Just before serving, deep fry all the vegetables and tau kwa. Drain and place on a serving plate and pour sauce over

Spicy Garlic Fried Crispy Squid

Recipe is from HERE

What you need:

300g cuttlefish, cleaned and cut into 1cm rings
1/2tbsp oyster sauce
1 egg
1tbsp corn starch
enough pepper
2pinches of salt
oil to deep fry

Dry coating mix:
6tbsp corn starch
4tbsp plain flour
1tsp baking powder
1tsp salt
enough pepper

Chili garlic mix:
3stalks spring onion
12 cloves of garlic
5 large chilies, deseeded
2 chili padi, deseeded
1 pinch salt
enough pepper
1/2tsp mushroom stock powder
a little oil

Method:

1. Marinate cuttlefish with oyster sauce, egg, corn starch, pepper and salt. Keep in the fridge for about 15minutes 
2. Chop finely spring onion, garlic and chilies. In a pan heat oil and sautee garlic til fragrant
3. Add in chilies, stir until garlic slightly browned. Add in spring onion and stir until soft. Set aside
4. In a plate, mix in dry coating ingredients
5. Heat oil in pan or pot suitable for deep frying. Coat marinated cuttlefish into the flour mixture. Make sure it's very well coated all over. Deep fry until crispy
6. Drain and place on a serving plate. Sprinkle chili garlic mixture over it and serve immediately
7. 
   

Crispy Chicken in Butter Sauce

Recipe is from HERE

What you need:

400g chicken breast, sliced, mix with salt, pepper and garlic powder
8tbsp flour
1 1/2tbsp corn flour
1 egg, lightly beaten
Oil for deep frying
2tbsp butter

Sauce, mix together:
1 small onion, sliced
8tbsp worchestershire sauce
2tbsp oyster sauce
2tbsp dark sweet soy sauce
2tbsp ketchup
2tbsp sugar

Method:

1. Mix plain flour and corn flour in a plate
2. Dip chicken slices in beaten egg, and then roll into the flour mixture until well coated
3. Deep fry until golden brown, set aside
4. In a pan, heat 1/2tbsp butter and sautee onion slices until soft
5. Add in sauce mixture, followed by the remaining butter. Let cook until slightly thickened
6. Pour in crispy chicken and mix with the sauce until well coated
7. Serve immediately

Indonesian Style Yellow Rice (Nasi Kuning) & Turmeric Fried Chicken (Ayam Goreng Kuning)

Cooked using rice cooker
Recipe is from Xanders Kitchen with some adjustment

What you need:

4cups rice (rice cup)
250ml thick coconut milk
enough water to make it the liquid quantity to cook 4cups of rice
1 1/2 tsp turmeric powder
1 lemongrass, bruised and cut into 2parts
3 pandan leaves, tie into knot
3 daun salam
a thumb size of blue ginger (lengkuas), bruised lightly
2 tsp salt

Method:

1. Wash rice and mix in turmeric powder, lemongrass, pandan leaves, daun salam and blue ginger
2. Mix in water and coconut milk and pour into the rice
3. Add in salt, mix well and transfer to rice cooker. Start cooking
4. When it's switched to 'Keep Warm' mode, fluff up the rice

For turmeric fried chicken, recipe is from Diah Didi with my own adjustment

What you need:

1 kampung whole chicken, cut into parts
500ml coconut water
500ml water
2 daun salam
2cm blue ginger (lengkuas), bruised lightly

Blend together:
7 shallots
4 cloves of garlic
4 candlenuts, chop and dry fry
1tsp coriander seeds
1/2 tsp chicken stock powder
1tsp gula melaka
1.5tsp salt

Method:

1. Mix in chicken, both waters and blended paste into a wok. Add in daun salam and lengkuas
2. Bring to boil and after it's boiled, let simmer until almost all liquid absorbed. Stir occasionally to prevent the bottom of the wok from getting burnt
3. Heat oil and deep fry chicken

Chicken Katsudon

Recipe is from Japanese Cooking 101

What you need:

4pcs ready to eat chicken katsu (recipe HERE)
1 large yellow onion, thinly sliced

Sauce:
1cup dashi stock*
4tbsp soy sauce
2tbsp sugar
2tbsp sake
2tbsp mirin

4eggs
vegetables of your choice (I used brocolli)

Sprinkle (optional):
chopped spring onion
shredded seaweed
(I didn't have any, so I skipped)

Method:

1. In a shallow pot, bring to boil onion and seasoning over medium heat
2. When it's boiling, reduce heat to low and simmer until onion softened, about 5mins
3. Off heat and set aside

Before serving:

1. Using a small pan, pour one serving ladle or two of the sauce, bring to boil over low fire
2. Add in 1pc chicken katsu, put at the centre
3. Crack an egg in a small bowl and beat lightly. Pour all around the chicken katsu. You may add any vegetable of your choice too in this step. I added brocolli
4. Cover the pan and let it cook for 1minute or so
5. Slide the chicken katsu mixture over a plate of rice. Sprinkle garnish. Serve immediately

*Note:
Dashi stock can be made using instant dashi stock packet or powder
I didn't have one, but I happened to have kelp and bonito flakes, so I made homemade dashi
Source: Just One Cookbook

What you need:

1. 10g dried kelp, do not wash and wipe away the white powdery substance, that is what creates the umami-ness. Make some slits for more flavour
2. 4cups water
3. 10g dried bonito flakes

Method:

1. In a pot, heat water and kelp. Just before boiling, remove kelp (otherwise it'll be slimy and bitter)
2. Add in bonito flakes and bring to boil. Off fire and leave it for 10minutes. Strain the liquid
3. Unused stock can be kept for a few days in the fridge

Fried Chicken Steak with Mushroom Sauce

Recipe is from Bunda Nina

What you need:

400g chicken breast, cut horizontally and pound slightly with meat tenderizer

Marinate chicken with:
1tsp garlic powder
1tsp salt
1/2tsp pepper

cooking oil for deep frying

Coating mixture, mix together:
300g plain flour
60g cornstarch
1tsp baking powder
1tsp garlic powder
1tsp salt
1/2tsp pepper

2 egg whites

Mushroom sauce:
1can button mushroom, sliced
1 yellow onion, thinly sliced
2 cloves of garlic, minced
400ml chicken stock
1tbsp dark sweet soy sauce
2tbsp tomato ketchup
1tbsp worchestershire sauce
2tbsp oyster sauce
1tsp salt
1/2 tsp pepper
1tsp sugar
1tbsp cornstarch mix with 2tbsp water
oil to sautee

Method:

To make the fried chicken:

1. Keep chicken and the marinade mixture in the fridge for at least 30mins
2. Before frying, heat up oil over medium heat in a frying pot, also prepare egg whites in shallow dish, and a plate of coating mixture
3. Dip each chicken slice  in egg white and then coat with flour mixture, squeeze it a little bit while doing the coating
4. Deep fry until golden brown and crispy

To make the mushroom sauce:

1. Heat oil in a frying pan, sautee garlic and onion til soft and fragrant
2. Add in button mushroom, and stir well
3. Add in soy sauce, ketchup, oyster sauce, and mix well
4. Pour in chicken stock, add in salt, pepper, sugar, mix well and let boil. 
5. When it's boiling, pour in cornstarch mixture, stir until the thickness preferred is achieved
6. Check the taste

Deep Fried Meat Balls aka Baso Goreng

Deep fried meat balls aka baso goreng

Recipe is from Xanders Kitchen, with a slight adjustment

What you need:

300g minced pork (or chicken)
200g peeled and deveined prawns
4 cloves of garlic, peeled
1 stalk spring onion, chop, separate the green from the white
2 eggs
125ml water
1 tbsp cooking oil
2 tbsp sesame oil
2.5 tsp salt
3/4 tsp pepper
1 tsp sugar
1 tsp baking powder
1 tsp baking soda
300g tapioca starch / sago flour
cooking for deep frying

Method:

1. In a food processor, mix together pork, prawns, and all the other ingredients except the green part of the spring onion and flour. Blend til smooth paste formed
2. Add in flour, pulse a few times until well mixed
3. Stir in the green part of the spring onion
4. Heat oil in a pot or wok. Shape the batter into balls using 2 spoons. Gently place in the hot oil and deep fry until golden brown

Note to get perfect shape and texture:

• Use lots of oil and make sure it's hot enough before puting in the balls
• Use low fire, stir occasionally to turn the balls over to get even color
• Deep fry until the outer part is crisp, you can tap to check
• Don't crowd the frying pot / wok
• Frying time is pretty long, about 30 to 40mins (most of the time I didn't follow this, thus it always shrank when cooled, it's still as yummy though)

The meat balls shrank slightly when cooled

Hainanese Pork Chop

Cooked this long ago, this time I used another recipe, minus the ingredients I didn't have :)

Recipe adapted from travellingfoodies

What you need:

500g pork loins, thin sliced
about 15pcs cream crackers, blend into breadcrumbs texture
2 eggs, beaten
2 cloves of garlic, minced
1 red onion, cut according to preference
about 2 scoops of ladle frozen vegetables (mine is a combo of carrot, peas and corn)
about 1cup of canned pineapple, diced
2tbsp tapioca starch
2tbsp water, stir together with tapioca starch
vegetable oil for deep frying

Marinade for the pork, mix together:
2 cloves of garlic
1tbsp cornstarch
2tbsp water (mix with cornstarch)
2tbsp light soy sauce
1 heaped tbsp sugar
1tsp sesame oil

Drizzling sauce, mix together:
1tbsp worchestershire sauce
3tbsp ketchup
1tbsp sugar
1tbsp light soy sauce
1/2tsp pepper
sprinkle of salt
1cup water

Method:

1. Pound sliced pork with meat tenderizer
2. Put them in a bowl with cover. Add in marinade mixture and mix well. Set aside
3. Heat oil in a pan. Sautee garlic for awhile followed by red onion, stir until soft and fragrant
4. Add in frozen vegetables and pineapple, stir
5. Add in drizzling sauce, stir and bring to boil
6. Pour in tapioca starch mixture, stir continuously until you get the thickness you like
7. Now to fry the pork, heat oil in a pan enough to submerge the pork slices
8. Dip each pork slice one at a time into beaten egg, then transfer to cracker crumbs until well coated
9. Deep fry until golden brown. Drain and transfer into a plate with kitchen towel
10. Serve immediately with the sauce

Crispy Banana Fritters with Spicy Soy Dipping Sauce

I have been eyeing on trying this snack during MFF - Johor when I saw the fritters made by Gertrude of My Kitchen Snippets
I found it's an odd way of eating banana fritters dipped in spicy soya sauce. To me, soya sauce and anything with chilli are not to mix with any sweet treat
Anyhow, curiosity won me over and I gave it a try. My thought was, in any case, if I can't eat them together, I just use the dipping sauce to eat grilled fish or chicken :)
So, here it is...

 

 

Recipe is from My Kitchen Snippets

(she made a combination of banana and sweet potato fritters)

 

What you need:

 

For the batter:

(blend everything together)

200ml water

110g plain flour

25g rice flour

50g butter, room temp

1/2 tsp turmeric powder

3/4 tsp salt

4 bananas (I used pisang raja), sliced

oil for deep frying

 

For the dipping sauce:

2 bird eye's chillies

1 clove of garlic

1 tsp sugar

enough of dark sweet soya sauce

 

Method:

1. Heat oil over medium heat
2. Dip sliced bananas into the butter and then put into hot oil. Fry til golden. Remove from oil and drain on paper towel
3. Making the dipping sauce: Grind bird eye's chillies , garlic and sugar using chopper, transfer into a small bowl. Pour in dark sweet soya sauce and mix well. Serve with fritters

 

First bite, I was like no, it's not for me. Second bite, third bite..actually, it's not that bad. It's a kind of blending pretty nicely inside your mouth, sweet and salty plus some spiciness all in one

Ask me whether I will eat banana fritters this way again in the future, I honestly say it's not my personal preference. But it's a good experience though, I'm glad I gave it a try :)

 

 

I like these banana fritters. Crisp on the outside, sweet and juicy on the inside. Nice!

 

This post is for Best Recipes for Everyone Mar2015 Event Theme: My Favourite Traditional Kueh by Fion of XuanHom's Mom and co-host by Joceline of Butter, Flour & Me

 

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Faeez from Bitter Sweet Spicy at this post

Prawn Paste Chicken (Har Cheong Gai)

A dish commonly found  in many cze char stalls in Singapore, yummy delicious sinful deep fried chicken marinated in shrimp sauce

My drumlettes were too well coated with thick batter they turned out so crispy, yum!

Crispy on the outside, juicy on the inside. Finger licking good! :)

Recipe adapted from DreamersLoft

What you need:

Marinate together:
20 pcs drumlettes (original recipe: 10 wings)
2 tbsp shrimp sauce
2 tbsp chinese cooking wine
1 tbsp sesame oil
1/2 tsp pepper

For the batter:
50g plain flour
50g tapioca starch
1 small egg
1/8 tsp baking powder
1/8 tsp baking soda
60ml water

Method:

1. Mix all marinade ingredients, make sure chicken are thoroughly coated
2. Mix all batter ingredients til form smooth paste and add in to the chicken mixture
3. Mix everything well, store in an airtight container and leave in the fridge for up to 2 days (mine was overnight)
4. Heat oil over medium heat and deep fry chicken til golden brown and crisp. Drain and serve

AFF Taiwan: Taiwanese Chicken Rolls

I love all kinds of bean curd rolls. A must order every time I go for dimsum
So, when I saw this chicken rolls, I was drooling and determined to give a try
Thanks Kimmy for the wonderful recipe, it's delicious!
My family and I enjoyed this so much. I made half recipe and it's gone after dinner. The next time I will definitely make full recipe, or more! :)

She mentioned that the original version in Taiwan is usually much longer in shape, and has no chicken in it, even though it's called chicken roll. It uses pork instead. But since I have a lot of chicken breast in my freezer, I used chicken instead :)

 

 

Here's the recipe (adapted from Kimmy from Cooking Pleasure)

 

What you need:

 

300g fish paste, blend with 2 tbsp water to make sticky paste

300g lean pork (I used chicken breast), cut into strips

1 yellow onion, cut into fine shreds

2 tbsp tapioca flour

1 pc beancurd skin, cut into 8"x 5"rectangle pcs

Marinade for meat:

2 tsp light soya sauce

2 tsp cooking wine

2 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1/2 tsp five spice powder

1/2 tsp sesame oil

 

Method:

1. Marinate pork strips with seasonings. Set aside for about 15mins
2. Add in fish paste and onion. Mix all with hands
3. Cover and keep in the fridge for about half an hour
4. Place about a handful of mixture at the centre of the beancurd skin. Fold both sides and roll up like spring roll
5. Heat oil in a wok and deep fry til golden and crispy at both sides over medium heat

I guess I should have put more filling, mine were not round enough. It's flattened after cooled. It didn't affect the taste, though :)
Look at Kimmy's. It's so round and full of filling in it, so nice!

This is one of the recipes I definitely will be making again (especially since I still have some leftover beancurd skin LOL)
I will for sure put more filling so I can get fat rolls :)

I am submitting this post to Asian Food Fest – Taiwan hosted by Alan from Travelling Foodies

Buttermilk Fried Chicken (Gordon Ramsay)

A very simple and delicious chicken dish, fried chicken. One of the most loved by kids kind of food. Of course, adult too :)

 

 

This fried chicken is so tasty. So crispy on the outside and succulent on the inside, the meat is so yummy and soft & juicy. No need to worry that you will get hard and tasteless meat in it, thanks to the overnight marinade. Finger licking good!

 

 

Recipe is from HERE (from the book Gordon Ramsay's Ultimate Home Cooking. Hodder & Stoughton (2013))

 

What you need:

 

4 pieces each of free range chicken drumsticks and thighs (I used 1 whole free range chicken, cut in parts)

500ml buttermilk

flavourless oil for deep frying (I used canola)

300g plain flour (I used whole wheat flour)

1-2 tsp smoked paprika (I used two good pinch of paprika powder)

1/2 tsp garlic powder (I used 1 1/2 tsp)

1-2 tsp cayenne pepper (I skipped)

salt and black pepper

 

Method:

1. In a container, pour buttermilk and add a good pinch of salt, stir
2. Add in chicken pieces and cover. Let sit in the fridge overnight
3. The next day, take out the marinated chicken from the fridge and bring back to room temperature before cooking
4. Heat oil for deep frying
5. Combine flour, paprika, garlic powder, salt and pepper. Stir well. Remove the chicken pieces from the buttermilk, shaking off any excess, then dip in the flour, making sure all sides are coated
6. Deep fry coated chicken til golden brown both sides. Drain on kitchen paper and serve warm

 

I cooked baked buttermilk fried chicken before and it was just as good. You may view it HERE. I guess this Gordon Ramsay's version is also possible to bake. Should try next time, since it's healthier option :)

 

 

 

This post is linked to Cook like a Star organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Mich from Piece of Cake

 

 

Also this post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe

 

 

 

AFF Philippines - Banana-que & Kamote-que

Are you surprised when I tell you that I NEVER eat Philippines food AT ALL? Not even the snack, let alone the dishes! That is despite many remarks I got that I look like Philippino hahahaha...

So, I was pretty surprised when I saw many of their food is actually similar to Chinese or even Indonesian!
Now, I have a new category in my ever long to do list - Pinoy food! :)

Okay, let me start with the easiest street snacks
I first saw it in a site called Overseas Pinoy Cooking and I was eager to try
It's actually a simple deep fry banana and sweet potato cuts, coated with brown sugar
What makes it interesting is, the sugar coating was done during the frying instead of rolling the fried banana and/or sweet potato cuts in brown sugar

Sounds calorific? Well, most snacks do. But giving a try is always harmless, agree? We do not eat this everyday, anyway
It's in fact good to broaden our knowledge - in this case, food. And to know is not complete if we have not tried it ourselves, IMHO :)

So, here they are... banana-que & kamote-que (I discovered that some wrote it as 'que', some 'cue' - I'm not sure which one is correct, anybody can help?)

Recipe is from HERE (for banana-que) and HERE (for kamote-que)

What you need:
(half recipe below)

8 pcs ripe saba bananas / 250g sweet potato (kamote)
1/4 cup brown sugar, divided into two (one part for banana, the other is for sweet potato)
vegetable oil for deep frying
bamboo skewer

For banana-que:

• Trim both ends of each banana and peel off skin
• In a large wok at high flame heat cooking oil put all the bananas in the wok and deep fry for 3-5 mins or until colour change to golden brown
• Sprinkle brown sugar over the bananas and continue to fry and stirring occasionally for 2-3 mins or until sugar has melted and have infused to the bananas
• Do not overcook, remove bananas from wok and drain excess oil
• Push bamboo skewer into each fried banana

For kamote-que:

• Using a small knife remove skin of each sweet potato and slice crosswise about 1/2 inch thick
• In a large wok at high flame heat cooking oil. Put the sliced sweet potato in the wok and deep fry for 8-10 mins or until color change to light brown (mine was less than 5 mins cos I sliced thinner)
• Sprinkle brown sugar over the sweet potato and continue to fry and stirring occasionally for 3-5 mins or until sugar has melted and have infused to the sweet potato
• Remove sweet potato from wok and drain excess oil
• Using large bamboo skewer string 3 slices of sweet potato together (I didn't do this step)

If you notice, mine were not fully coated by brown sugar
Well, I just could not bear to add sugar that much I sprinkled less than half the amount stated. And actually, I found the sweetness was just right - suitable to my liking
It still gave me a crisp exterior from the brown sugar, but it couldn't last long. It turned soggy pretty fast, and when it's soggy, it's real oily! So the best is to consume right after frying

All in all, this is a yummy snack :)

I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot

Potato Cheese Meatless Bitterballen

I always buy potatoes in supermarket where it always comes in big bags
As a result, I always have leftover
This is one snack you should try if you feel like indulging in something savoury
This Dutch inspired snack is pretty addictive. This is a modified version by using potato. I made before using bread as one of the ingredient and it's real good. The original version only uses plain flour - I shall try also :)

 

 

What you need:

(recipe source: Sajian Sedap)

 

2 tbsp butter

50g plain flour

250ml fresh milk

300g potatoes - steamed, peeled and mashed (weight after mashed)

50g finely grated cheddar cheese

3/4 tsp salt

1/2 tsp pepper

1/2 tsp nutmeg powder, a little sugar

For coating: egg white , breadcrumbs

 

Method:

1. Heat butter and add in flour. Mix til lumpy
2. Gradually add in milk, stir continuously til smooth. Remove from heat
3. Add in potato salt, pepper, nutmeg, cheese
4. Shape into balls - size according to preference, mine was about 3cm diameter
5. Roll balls into breadcrumbs, dip into beaten egg, and roll again into breadcrumbs til well coated
6. Deep fry in a wok with hot oil til evenly golden brown
7. Drain and after about 10 minutes, transfer to a plate lined with kitchen towel
8. Serve hot. Best eaten with bottled chilli sauce

This post is linked to the event Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker)

 

AFF Indonesia - Bala Bala (Deep Fried Vegetable Fritters)

Most of deep fried snack sellers (gorengan) have this!
One addictive savoury snack I actually don't feel like making, cos once it's in front of me, I just can't stop at one! LOL

 

 

Recipe is from Sajian Sedap with some modification

 

What you need:

 

200g cabbage, thinly sliced

175g carrots, thinly sliced

175g beansprouts

2 stalks of spring onion, chopped

200g plain flour

50g rice flour

20g tapioca starch

250ml water

2 eggs, lightly beaten

cooking oil

 

Blend together:

4 shallots

2 cloves of garlic

2 tsp salt

1/2 tsp pepper

2 tsp coriander powder

1/2 tsp yellow ginger powder

1/2 tsp sugar

1/2 tsp chicken stock powder

 

Method:

1. Mix well plain flour, rice flour, tapioca starch, water, eggs and blended seasoning
2. Add in cabbage, carrots, beansprouts and spring onion, mix well
3. Scoop batter about 3 tbsp for each fritter and deep fry til golden brown
4. Best eaten with bird's eye chilli

 

So tasty and delicious! :)

There are others might be added into the batter according to your preference. Diced fried tofu, sliced red chillis, prawns are those familiar ones

I am submitting this post to Asian Food Fest: Indonesia, hosted by me, Alice from I Love. I Cook. I Bake       

                  

AFF Indonesia - Chicken Mushroom Noodles

No Indonesian doesn't know this dish. It's so famous and there are so many versions available everywhere

I also have posted similar noodle dish HERE and HERE

There's one very famous restaurant, Bakmi GM, serves all delicious cookings, but their signature dish is chicken mushroom noodles with beef ball soup on the side
Usually people eating there will definitely order this dish, accompanied by fried wonton - very yummy!

Okay, I cooked this dish and tried to be as close as possible with the one from Bakmi GM
But as for the fried wonton, I was lazy to make the filling so I just made the skin without filling. Hey, it's still yummy, you know :)

As far as I remember, bakmi GM serves the chicken dish with straw mushroom instead of button mushroom. I was totally forgotten and just realized after my chicken dish was ready LOL Well, with button mushroom is still as yummy :)

My homemade fried wonton skin. Bakmi GM version is not the crispy like those chips like crispiness. Instead it's more to soft crisp texture. Very addictive. And it's usually very wide skin - about the size of your palm, with a tiny filling in one corner. It's served with dipping sauce, sweet sour kind
Here I made into mini small rectangular shapes. Easier to fry. Easier to eat :)

Recipe is from HERE for the noodle dish, HERE for the chicken dish and HERE for the fried wonton skin

What you need:

egg noodles, cook as instructed
cooking oil / oil from chicken
light soya sauce

For the soup:
2 cloves of garlic, very finely chopped, sautee with a little oil, set aside
carcass of 1 chicken
150ml water
1 stalk of spring onion, chopped
1/2 tsp salt, pepper
1/2 cube of chicken stock

For the chicken:
1 chicken breast, diced
2 tbsp sweet soya sauce
2 tbsp oyster sauce
1/2 can of button / straw mushroom, sliced
1 tbsp sugar
1 tbsp light soya sauce
1/2 tsp salt
2 cloves of garlic, grind
2 tbsp cooking oil
100ml water

Garnish:
chopped spring onion
fried onion
bok choy - blanched (I didn't use)

For the fried wonton:

Skin:
250g plain flour
1 egg yolk
50g melted margarine
100ml water
1/2 tsp salt

Filling:
125g prawns, peeled and chopped finely
1 egg
2 tbsp tapioca starch
1 stalk of spring onion, finely chopped
1/2 tbsp sesame oil
salt, pepper

Method:

For the soup:
Mix all ingredients in a medium pot, bring to boil and strain

For the chicken:
Heat oil, sautee garlic til fragrant. Add in chicken and mushroom, cook til chicken changed color. Add in seasonings til chicken browned
Add in water and simmer til water lessened and chicken soft

For the wonton skin:
Mix plain flour, egg yolk, margarine, water and salt, stir til form a smooth dough
Flatten dough using rolling pin and cut into 10x10cm (best result if pasta maker is used)

For the wonton filling:
Mix all ingredients and let stand for at least an hour before using

To make wonton:
Use 1 tsp of filling for each wonton skin, shape as desired and deep fry til golden brown

To assemble the noodle dish:

1. Mix cooked noodle with oil and soya sauce
2. Arrange in a serving bowl, top up with chicken, fried onion and fried spring onion, bok choy if using, and fried wonton
3. Pour soup in another small bowl and sprinkle chopped spring onion. Beef balls may be added in the soup

I am submitting this post to Asian Food Fest: Indonesia, hosted by me, Alice from I Love. I Cook. I Bake