Indonesian Sauce Chicken

The original recipe uses whole chicken chopped into small pieces. I don't like to dirty my fingers while eating, so I use chicken thigh fillet instead :)

Ingredients:

• 200 g chicken thigh fillet (cut into bites)
• 1 cup of rice flour
• 1 tbsp lightly salted butter
• ½ small onion (chopped)
• 2 garlic cloves (chopped)
• ¼ cut of lime

Marinade:

• 1 tbsp Worcestershire sauce
• 1 tbsp light soy sauce
• 1 tsp salt

Sauce:

• 1 tbsp light soy sauce
• 3 tbsp sweet soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp chinese red wine
• ½ tsp white ground pepper

How to:

• marinate the chicken for at least 1 hour
• dust the chicken with rice flour and deep fry till golden brown. Set aside
• heat your frying pan and melt the butter
• add in onion and garlic and stir-fry till fragrant
• add in the sauce. Squeeze the lime and add in. Stir for 30 seconds
• add in the chicken and mix well
• serve for 2

Vegetable with Mushroom Sauce

Ingredients:

• 8 flowerettes of cauliflower
• 8 flowerettes of broccoli
• 3 medium sized white button mushrooms
• 1 tbsp lightly salted butter

Sauce:

• 1 tsp black ground pepper - you may add more if you like it fairly peppery
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp sake
• 1 tsp sugar
• 100 ml water - I use the water for boiling the vegetables
• ½ tsp tapioca starch or any thickener

How to:

• blanche the vegetables and set aside
• heat your frying-pan and melt the butter
• add in the mushrooms and stir-fry for 1 minute
• add in the sauce and stir till it has thickened
• pour on top of the vegetables
• serve for 2

Grilled Pork Belly

Ingredients:

• 200 g pork belly (thinly sliced)
• 2 garlic gloves (finely chopped)
• 2 tbsp cooking oil

Marinade:

• 1 tsp salt
• 1 tsp black pepper
• 1 tsp five spice powder
• 1 tsp paprika powder

How to:

• marinate the pork for 1 hour
• heat the oil on a frying pan
• add in garlic and stir-fry till fragrant
• add in the pork slices one by one. Pan-grill till cooked
• serve for 2

Stir-fry Ginger Chicken

Actually this is the recipe for Japanese shogayaki, but I simplify the steps and use chicken instead of pork belly

Ingredients:

• 200 g chicken thigh fillet (cut into strips)
• 1 cm thick of ginger (julienned)
• 1 small onion (diced)
• 2 tbsp corn flour
• 3 tbsp cooking oil

Marinade:

• 1 tbsp mirin
• 1 tbsp sake
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 cm thick of ginger (grated)

How to:

• marinate the chicken for at least 1 hour and dust with corn flour
• heat 1 tbsp of oil on your frying. Add in ginger and onion. Stir-fry till fragrant. Set aside
• add in the remaining oil
• add in the chicken piece by piece and pan-grill until cooked
• add in the previously removed ginger and onion. Stir-fry for 30 seconds
• serve for 2

Salsa Grilled Prawn

Ingredients:

• 10 medium sized prawns
• ½ tsp salt
• a dash of ground black pepper
• 1 tbsp lightly salted butter
• 1 tbsp fresh mint leaves (chopped)
• 1 tbsp fresh corriander (chopped)
• ½ red capsicum
• ½ yellow capsicum
• 2 tbsp lemon juice

How to:

• deshell and devein the prawns
• marinate with 1 tbsp of lemon juice and a pinch of salt
• grill the red and yellow capsicums until charred. Remove the skin and seeds. Dice
• mix the capsicums, mint leaves, corriander, black pepper, salt, and the remaining lemon juice in a big bowl
• heat your frying pan and melt the butter
• pan-grill your prawns until cooked.
• serve with salsa topping for 2

Mongolian Chicken 1

Ingredients:

• 200 g chicken thigh fillet
• 2 garlic cloves (finely chopped)
• 1½ cooking oil
• 1 tbsp sesame oil
• 1 tsp scallion (slivered) - optional (I do not use also since my husband hate it)

Marinade:

• ½ tsp salt
• ½ tsp sugar
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• 2 tsp sake
• 2 tsp tapioca starch
• a dash of ground black pepper

Sauce:

• 1 tbsp Hoisin sauce
• ½ tsp crushed dried red chili-pepper
• ½ tsp tomato ketchup
• ¼ cup chicken stock

How to:

• cut the chicken into bites of 1 inch and marinate for 1 hour
• heat your oil in a frying pan and fry the garlic till fragrant
• add in the chicken and stir-fry until the chicken is cooked (outer layer is not pinkish anymore)
• add in the sauce and stir-fry for another 5 minutes
• add in a few drops of sesame oil and scallion and mix well
• serve for 2

You may be interested to view Mongolian Chicken 2

Tori Karaage

Ingredients:

• 200 g chicken thigh fillet (cut into chunks)
• 2 tbsp plain flour
• 2 tbsp tapioca flour
• oil for deep frying (~1 inch deep)

Marinade:

• 2 garlic cloves (finely chopped)
• 1 inch of ginger (finely chopped)
• 2 tbsp light soy sauce
• a dash of salt & pepper
• a few drops of sesame oil

How to:

• in a big bowl, marinate the chicken for 30 minutes to an hour
• mix the plain and tapioca flour and dust the chicken
• heat your oil for 5 minutes and deep fry the chicken till golden brown
• serve with Japanese mayonnaise for 2

Indonesian Grilled Fish

Ingredients:

• 300 g Dory fish fillet (cut into 2 inch bites)
• 1 onion
• 1 tsp chopped red chili-pepper - use whole chili if you like it hot
• 2 garlic cloves
• 1 tsp dried shrimp paste
• 1 tsp chopped galangal
• 1 cup coconut milk
• 1 stalk of lemongrass (bruised) - use bottom white part only
• 1 tbsp basil flakes
• 2 Khaffir lime leaves
• 1/8 cut of lemon
• 1/2 tsp salt

How to:

• blend onion, chili-pepper, garlic, shrimp paste, galangal, 1/2 cup of coconut milk, and salt using a mixer
• marinate the fish with the mixture for 1 hour (flip occasionally)
• remove the marinate mixture
• brush the fish fillets with oil and grill with 200 degrees fan-forced oven for 20 minutes
• add the remaining coconut milk, lemongrass, lime juice, basil flakes, and lime leaves to the marinate mixture and saute for 5 minutes till fragrant
• pour the sauce over the fish
• serve for 2

Lemongrass Chicken 1

Ingredients:

• 200 g chicken thigh fillet
• 1 stalk of lemongrass (remove 2-3 layers and cut into 2" sticks)
• 2 garlic cloves
• 1/2 tsp white ground pepper
• 1 tsp chopped red chili-pepper - use whole chili if you like it hot
• 1 tbsp sugar
• 1/2 tsp salt
• 1 1/2 Thai fish sauce
• 3 tbsp canola oil

How to:

• mix all ingredients except the oil in a big bowl and marinate for 2 hours
• heat the oil in a frying pan for 5 minutes
• stir-fry the marinated chicken for 15 minutes or until cooked
• serve for 2

You may be interested to view Lemongrass Chicken 2

Cheesy Meat Ball

Ingredients:

• 100 g minced pork
• 100 g Dory fish fillet
• 1/4 tsp white ground pepper
• 1/4 tsp salt
• 1/2 tsp parsley flakes (optional)
• 10 cheddar cheese cubes (~1 cm each)
• 1 cup of breadcrumbs
• oil for frying

How to:

• mix minced pork, fish fillet, white pepper, salt, and parsley flakes using a food processor
• oil your palms, take a spoonful of the mixture, stuff the cheese cube in the middle, and round it into ball
• roll the meat balls on breadcrumbs
• heat the oil in a frying pan (~1 inch deep) and fry the meat balls till golden brown
• serve for 2

Tofu Fritter 2

Ingredients:

• 1 cup of corn
• 1 cup of hard tofu (cut into 1 cm cube)
• 1/2 green capsicum (diced)
• 1 red chili-pepper (finely chopped)
• 1 shallot (thinly sliced)
• 2 eggs (beaten)
• 1 cup of rice flour
• 3 tbsp Thai fish sauce
• 1 tbsp light soy sauce
• 2 Khaffir lime leaves (remove stems and sliver)
• 1/2 tsp turmeric powder
• oil for frying

How to:

• mix all the ingredients except the rice flour in a big bowl
• slowly add the rice flour and stir till the mixture has thickened
• heat the oil in a frying pan (~1 inch deep) for about 5 minutes
• take a spoonful of the mixture and fry till golden brown
• serve for 2

Tofu Fritter 1

Ingredients:

• 100 g minced pork
• 100 g hard tofu (mashed)
• 4 shitake mushrooms (finely chopped)
• 1 tbsp dried shrimps (finely chopped)
• 1 shallot (finely chopped)
• 2 garlic cloves (finely choped)
• 1 egg (beaten)
• 1 tbsp corn starch
• 1/4 tsp salt
• oil for frying

How to:

• mix all the ingredient in a big bowl
• heat the oil in a frying pan (~1 cm deep) for about 5 minutes
• take a spoonful of the mixture and fry till golden brown
• serve for 2

Lemongrass Fish Stick

Ingredients:

• 1 pc Dory fillet
• 10 medium sized prawns (deshell and devein)
• 1 red chili-pepper - use 6 Thai bird-eye chilis if you like it spicy
• 3 shallots
• 2 cloves of garlic
• 1/2 stalk of lemongrass (the lower stem only)
• 1 inch Galangal
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1/2 tbsp sugar
• 1/8 cut of lime
• 3 tbsp canola oil
• 10 lemongrass sticks (about 10 cm each)

How to:

• mince the fish and prawns into paste using food processor
• blend the chili-pepper, shallots, garlic-cloves, galangal, turmeric powder, salt, sugar, lime juice, and canola oil using mixer
• add the blended ingredients and lemongrass into a frying pan. Fry till fragrant
• mix the blended ingredients with the fish-prawn paste. Mould the paste onto the lemongrass stick like making a drumstick
• grill for 15 minutes
• serve for 2

Butter Prawn with Salted Egg

Ingredients:

• 10 medium sized prawns (deshell except tail and devein)
• 1 tbsp butter - I use lightly salted margarine for health purpose
• 2 cooked salted egg-yolks (mash using fork)
• 100 g rice flour
• 1/4 tsp salt
• 1/8 cut of lemon
• parsley flakes (optional)

How to:

• marinate the prawns with salt and lemon juice for about 10 minutes. Remove the excess juice
• dust the prawns with rice flour and deep fried
• melt the butter/margarine in a frying pan. Add in the mashed salted egg-yolks. Stir
• add in the deep fried prawns. Stir till all the prawns are evenly coated with egg-yolks
• sprinkle with parsley flakes and serve for 2

Basil Sauce Chicken

Ingredients:

• 200 g chicken thigh fillets (cut into chunks)
• 1 inch galangal
• 1 tbsp garlic (finely chopped)
• 2 shallots (finely sliced)
• 1 red chili-pepper (deseed and finely chopped) - use 6 Thai bird-eye chilis if you like it spicy
• 2 lime leaves
• 1 tbsp basil flakes - use 6 leaves of fresh Thai Royal Basil if you like strong herbal taste
• 1 tbsp Indonesian sweet soy sauce
• 2 tbsp Thai fish sauce
• 1/8 cut of lime
• a dash of white ground pepper
• 3 tbsp canola oil

How to:

• heat up the canola oil in a frying pan
• add in garlic, shallot, and red chili-pepper. Stir till fragrant
• add in chicken thigh fillets. Stir till the outer layer is not pink anymore
• add in galangal, lime leaves, basil flakes, sweet soy sauce, and fish sauce. Stir for 5 minutes
• squeeze the lime and add in a dash of white ground pepper. Stir and taste
• serve for 2