Ingredients:
- 300 g chicken breast fillet (cut into 1 cm thick pieces)
- 1 large egg (beaten)
- oil for deep frying
Batter:
- 3 tbsp plain flour
- 2 tbsp rice flour
- 1 tbsp tapioca starch
- 1 tsp salt
- ½ tsp white ground pepper
- 1 tsp parsley flakes (optional)
How to:
- mix all the batter ingredients in a bowl
- dip the chicken piece by piece into the beaten egg and then dust with the batter mixture. Repeat this procedure for 3x
- heat up your oil in a frying pan (~1 inch deep) for 1 minute
- deep fry the chicken pieces until golden brown
- serve with Thai sweet chili sauce
Ingredients:
- 10 medium sized prawns (deveined and deshelled)
- 1 cup of breadcrumbs
Skin:
- 1 large egg (beaten)
- 1 tsp salt
- ½ tsp white ground pepper
- 10 slices of toasts (sides removed)
How to:
- in a bowl mix all the skin ingredients except for the toasts
- dip the toast into the egg mix (do not be too soggy)
- wrap the toast over the prawn and carefully press around to harden it
- roll over the breadcrumbs and set aside
- heat your oil (~1 inch deep) in a frying pan for 1 minute. Fry till golden brown
- serve for 2 with your favorite sauce
Ingredients:
- 200 g Dory fish fillet (cut into preferable lengths)
Marinade:
- 70 ml honey
- 50 ml light soy sauce
- 1 tbsp sesame oil
- 1 inch of ginger (grated)
How to:
- in a bowl mix all the marinade ingredients and put to boil in a non-sticky pan. Set aside to cool
- marinate the fish fillets for at least 30 minutes (occasionally flip over)
- preheat your oven (~200 Celsius) and grill for 20 mins (occasionally flip over)
- serve for 2
Ingredients:
- 200 g chicken thigh fillet (cut into strips)
- 3 large shitake mushrooms (sliced)
- 1 carrot (thinly sliced)
- 2 servings of lettuce (cleansed and chopped into edible size)
- 2 garlic cloves
- thickener (2 tbsp corn flour + 3 tbsp water)
- 2 tbsp cooking oil
Sauce:
- ½ cup chicken stock
- 1½ cup water
- 2 tbsp oyster sauce
- ½ tbsp light soy sauce
- ½ tbsp Thai fish sauce
- ½ tsp sugar
- a dash of white ground pepper
- a pinch of salt
How to:
- heat your oil in a frying-pan for 1 minute. Add in the chicken and stir-fry till the outer layer is not pinkish anymore
- add in the garlic and stir-fry till fragrant
- add in the sauce and bring it to boil. Add in carrot and mushrooms. Simmer for 3 minutes
- add in the lettuce and thickener. Mix well
- serve for 2
Ingredients:
- 100 g Dory fish fillet
- 100 g prawn (devein and deshell)
- 3 garlic cloves
- 2 eggs
- 6-8 tbsp tapioca starch
- ½ tsp white ground pepper
- 2 tbsp Thai fish sauce
- 1 tbsp light soy sauce
- ½ tsp sugar
- oil for deep frying
How to:
- put all the ingredients except the oil into a food processor and mince well - Adjust the amount of tapioca starch as you mince at such you can scoop the paste and mold it into a ball
- heat your oil (~1 inch deep) for 1 minute
- oil your palms. Take a spoonful and mold the paste into a ball. Deep fry under small fire for ~15 minutes - under high heat the fish balls are easy to be charred and frying less than 15 minutes the fish balls are likely to get flatten after a while
- serve for 2 with your favorite sauce
Ingredients:
- 200 g pork belly
- 1 tsp salt
- 1 tsp Chinese five spice powder
- 1 tsp basil flakes
- 6 fresh lime leaves
- 1 red chili-pepper (deseed, devein and chopped)
- 2 shallots (thinly sliced)
- 1 tbsp minced garlic
Sauce:
- 2 tbsp Thai fish sauce
- 1 tbsp Indonesian sweet soy sauce
- a dash of white ground pepper
How to:
- pierce the pork-belly skin with knife thoroughly
- rub the pork-belly with salt and five spice powder
- set your oven to 180 degree celcius and grill the pork-belly for 30 minutes
- warm your frying pan for 1 minute. Pan-fry the pork belly with skin below (without any additional oil) to make the skin crispier for about 3 minutes
- cut the pork-belly into bites. Return them to the frying pan. Add in the remaining ingredients and stir-fry till fragrant
- add in the sauce and mix well
- serve for 2
Ingredients:
- 200 g chicken thigh fillet (cut into bites)
- 1 palmful of unsalted cashew nuts (optional) - I didn't use here as well (forgot to buy) :p
- 6 dried red chilis
- 1 tsp Sichuan peppercorn
- 2 minced garlic cloves
- 1 tbsp minced fresh ginger
- 2 tbsp cooking oil
Marinade:
- 1 tbsp light soy sauce
- 1 tbsp Chinese rice wine
- ½ tsp salt
- 2 tsp cornstarch
Sauce:
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tbsp Sichuan dark vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch + 2 tsp water
- 1½ tbsp sugar
How to:
- marinate the chicken for at least 30 minutes
- heat your oil in a frying pan. Add in dried chili and peppercorn. Stir-fry till fragrant
- add in the chicken. Stir-fry till the outer layers are not pinkish anymore
- add in garlic and ginger. Stir-fry till fragrant
- add in cashew nuts if you have any
- add in the sauce. Mix well and stir-fry for 3 minutes
- serve for 2
