WOK TOSSED HONEY SOY AND CHILI CHICKEN WINGS

INGREDIENTS

DIRECTIONS

  1. Combine chicken with garlic and ginger in a large bowl.
  2. Heat oil in a wok, add chicken in batches and cook until browned all over, remove chicken, wipe wok clean, place wok on side, add sauces and honey, stir until well combined.
  3. Return chicken to wok and place back on a medium low heat, cover wok and cook, 10-15 Min’s, stirring occasionally or until chicken is cooked through.
  4. To Serve: Place wings in a bowl and top with sliced green onion. I served mine with a nice big salad of greens, egg, avocado, cucumber, bacon, red onion, parmesan cheese and topped with alf alfa sprouts.

TEPPANYAKI

INGREDIENTSNutrition

DIRECTIONS

  1. Slice the chicken breasts at a slight angle to a thickness of about 1/4 inch.
  2. Deseed the peppers. Thinly slice the peppers, onions and corn cobs. Arrange on a plate in combination with the bean sprouts and sliced chicken.
  3. Heat a large griddle or heavy frying pan and then brush lightly with the sesame oil. Add the chicken slices and vegetables in small batches, allowing space between them so they cook thoroughly.
  4. Combine the soy sauce, mirin and ginger and serve as a dip with the chicken and vegetables.

 

CHAWANMUSHI STEAMED SAVOURY EGG CUSTARD

Ingredients

3 eggs
240ml dashi stock (mixed with water)
4 large cooked prawns
4 shiitake mushrooms
8 slices kamaboko steamed fish cake
1 tsp cooking sake
1 tsp soy sauce
1 tsp sugar
pinch of salt
tsuyu (as a replacement for dashi, soy and cooking sake)

How To Prepare

  1. Start by beating the eggs in a bowl gently, try and make sure that the eggs do not froth up at all. You can also start soaking your shiitake mushrooms in water while you are preparing the next few steps.
  2. In a separate bowl, mix together the dashi stock, soy sauce, cooking sake, salt and sugar. Add this mix to the egg while stirring contantly to get a good mix. Once you have mixed everything together, strain the mix through a very fine sieve to make sure that the mixture is perfectly smooth.
  3. Drain the shiitake mushrooms from the water, remove the stems and slice in half. Add two of the sliced halves of shiitake, one large prawn and two slices of kamaboko to a small cup or bowl for each person. Then fill the cups with the egg mixture to near the top.
  4. Preheat your steamer, add the cups to it and steam them on a low heat for approximately 15 minutes. You can poke a toothpick in the chawanmushi to check if it has set. If the toothpick still has egg mix on it, allow them to steam for a little longer.
    Serve as an appetiser to any traditional Japanese meal.

KETUPAT SOTONG

BAHAN-BAHAN:

  • 1 kilo sotong saiz sederhana yang segar         
  • ½  kilo santan pekat                                  
  • 3 ketul gula melaka (nise)                              
  • Pencungkil gigi  
  • 1 cawan beras pulut                                           
  • 10 helai daun pandan
  • Garam dan gula

CARA MEMBUATNYA:

  1. Bersihkan sotong, buangkan hitam dan kulitnya, toskan.
  2. Basuh beras pulut dan rendam seketika dengan sedikit santan dan garam.
  3. Ambil sotong, gunakan sudu kecil, masukkan beras pulut tadi sehingga separuh badannya.(jangan isi penuh nanti isi pulut yang terhasil keras dan mentah)
  4. Ambil kepala sotong dan masukkan ke dalam badannya yang berisi beras pulut tadi.
  5. Cucukkan pengcungkil gigi depan dan belakang kepala.
  6. Di dalam periuk, lapik bahagian dasarnya dengan daun pandan sehingga melitupi
  7. Susun sotong biar memenuhi ruang dasar dan tindan perlahan di atasnya.
  8. Masukkan santan pekat tadi bersama sedikit garam, dan gula melaka.
  9. Hidupkan api yang paling kecil, tutupkan periuk dan masak selama 30-45minit (hingga pulut dalam sotong tu masak). Santan tu akan pecah minyak. 

 

 

AGEDASHI TOFU

Ingredients

  • Two 12 ounce box silken tofu drained
  •  potato starch or cornstarch for dusting
  •  oil for frying
  • 1 cup dashi stock
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt

 

Toppings:

  •  ginger peeled and grated
  •  green onion or chives finely chopped
  •  shiso leaves chopped (optional)
  •  myoga chopped (optional)
  • Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, the coat with the potato starch.
  • Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil.
  • In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved.

Instructions

  1. Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, the coat with the potato starch.
  2. Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil.
  3. In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved.
  4. Divide the tofu among four bowls. Pour a little of the hot sauce into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga, and green onion to taste.

 

LEMPENG PISANG BERANGAN

Bahan-bahan diperlukan:

  • 7 biji pisang berangan 
  • 1 cawan tepung gandum (Diayak) 
  • ½ sudu teh garam 
  • 2 sudu makan gula

Cara menyediakan dan memasak:

  1. Pisang dilenyek sehingga hancur di dalam mangkuk. 
  2. Masukkan gula dan garam. Kacau rata
  3. Masukkan tepung gandum dan kacau rata lagi. 
  4. Panaskan kuali non-stick dengan api paling kecil. 
  5. Letakkan 1 senduk adunan dan ratakan sedikit. 
  6. Tutupkan kuali non-stick dan terbalikkan apabila kelihatan kekuningan. 
  7. Angkat dan sedia dihidangkan.

 

JAPANESE TEMPURA BATTER

What You’ll Need

  • 1 cup all-purpose flour, sifted
  •  
  • 1 large egg
  •  
  • 1 cup ice cold water
  •  
  • Ice cubes for chilling the water
  •  

How to Make It

Before You Begin

  • Have all of the items you plan to coat and deep fry with the tempura batter prepared (for example, vegetables, shrimp, fish, etc.) prior to mixing the batter ingredients.
  • Always sift the flour. This makes the flour lighter and easier to incorporate into the batter when it’s mixed.
  • For crisp tempura, use ice water instead of regular room-temperature, or tap water.
  • Try using chopsticks to mix the ingredients of the tempura batter together instead of a whisk, to minimize air and risk of over-mixing the batter.
  • Heat the oil for deep-frying before the tempura batter is prepared to ensure the oil is ready and that the batter is at its coldest when it hits the oil. Note, the oil should be at 375 F.
  • Don’t prepare the tempura batter ahead of time as it will not yield the best results.

Make the Tempura Batter

  1. In a small bowl, sift flour once or twice to remove any clumps and to make it light and soft. Set aside.
  2. In a separate medium bowl, gently beat 1 egg until the yolk and egg whites are just barely incorporated.
  3. Prepare ice cold water by combining water and ice cubes in a cup. Using a strainer, measure 1 cup of ice cold water and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter mixture.
  4. Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks. Be careful not to over-mix the batter.
  5. The batter is now ready for immediate use. If for some reason the batter won’t be used immediately, place it in the refrigerator temporarily (for a few short minutes) to keep it ice cold until you’re ready to deep-fry your tempura. Don’t store the batter in the fridge.

 

AYAM MASAK MADU

Bahan-bahan diperlukan:

  • 1/2 ekor ayam
  • Garam
  • Kunyit
  • 1 sudu rempah kari ayam
  • 3 ulas bawang putih
  • 1 inci halia
  • Bawang besar
  • Cili kering
  • Madu
  • Gula merah
  • Sos/tomato puree
  • Air

Cara menyediakan dan memasak:

  1. Potong ayam mengikut keselesaan. Perapkan bersama bawang putih dan halia yang sudah ditumbuk, serta garam, kunyit dan rempah kari.
  2. Ketuk-ketuk ayam untuk asing dari rempah perapan. Simpan bahan perapan untuk kuah. Goreng ayam hingga masak, ketepikan.
  3. Panaskan minyak, goreng bawang besar hingga layu. Masukkan lebihan rempah perapan tadi dan cili kering. Tumis hingga terbit minyak.
  4. Masukkan tomato puree, madu, gula merah & air. Kacau.
  5. Jika hendak ayam lembut, masukkan semasa masih banyak kuah . Jika hendak garing, tunggu kuah pekat baru masukkan ayam.
  6. Siap untuk dihidang. Boleh taburkan bawang goreng atau daun sup.

 

SOBA NOODLE SALAD

Ingredients

For Dressing

  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • 3 Tbsp sesame oil
  • 1/2 tsp crushed red peppers (red pepper flakes)
  • 3 Tbsp honey
  • 3 Tbsp soy sauce

Instructions

Gather all the ingredients.

To make the dressing, combine 1 Tbsp. vegetable oil, 3 Tbsp. sesame oil, and ½ tsp. crushed red peppers in a small saucepan.

Whisk all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it’ll get very hot.

Add 3 Tbsp. honey and 3 Tbsp. soy sauce to the oil mixture.

Whisk all together until honey is completely dissolved.

Bring water to a boil (You do not need to salt the water for cooking soba.). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the starch from the soba noodles. Drain well and transfer to a large bowl.

Thinly slice the green onions and chop cilantro into small pieces.

Combine the soba noodles, dressing, green onion, cilantro, and sesame seeds in the bowl.

Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.

 

KUIH TALAM KELADI BERLAUK

Bahan-bahan diperlukan:

Bahan A

  • 1 cawan tepung beras 
  • 3 sudu besar tepung gandum 
  • 3 cawan santan (½ biji kelapa) 
  • ½ sudu kecil garam 
  • 1 cawan ubi keladi (Dipotong dadu) 
  • 2 sudu besar udang kering 
    (Direndam dalam air panas) 
  • 2 biji cili merah (Dicencang) 
  • 1 pokok daun bawang (Diracik)
  • 1 pokok daun sup (Diracik)
  • 2 sudu besar bawang goreng

Bahan B (Hiasan)

  • 1 biji cili merah (Dicencang) 
  • 2 sudu makan bawang goreng 
  • 1 pokok daun sup (Diracik)
  • 1 pokok daun bawang (Diracik)

Cara menyediakan dan memasak:

  1. Basuh dan rebuskan ubi keladi dengan air dan sedikit garam sehingga empuk. Kemudian tuskan. 
  2. Masukkan semua bahan A ke dalam mangkuk dan gaul rata. 
  3. Masukkan bancuhan ke dalam periuk dan kacau di atas dapur dengan api sederhana selama 3 minit hingga 4 minit. 
  4. Panaskan pengukus dan sapukan sedikit minyak pada loyang bulat bersaiz 7 inci. 
  5. Tuangkan adunan ke dalam loyang dan kukus selama 30 minit. 
  6. Sejukkan kuih dan potong kecil. 
  7. Hiaskan dengan bahan B. 
  8. Sedia dihidangkan .