Custard Fried Chicken!

I SWEAR THIS IS 1 OF THE EASIEST CHICKEN RECIPE YOU CAN EVER GET!

INGREDIENTS:

• Chicken cuts
• Salt
• Sweet soy sauce(Kicap manis bah)
• Custard powder
• Oil for deep frying

DIRECTIONS:

1. Clean your chicken and seasons with salt and soy sauce.

2. Add in enough custard powder.
3.Marinat for at least 5 minutes.Re-mix before frying in hot oil.
4.DONE!I SWEAR IT TASTES GOOD!AND IT IS SUPPOSED TO BE A BIT BLACK IN COLOUR.It's not burnt,trust me...

Spaghetti/Pasta Carbonara

INGREDIENTS:

• 100g Butter
• 1 Onion (diced)
• 2 clvs. Garlic
• 250g Minced chicken
• Sliced sausages (optional)
• 1L Fresh milk
• Mixed herbs (up to you)
• Plain flour
• Mushroom
• Salt and pepper
• Pasta of your choice

DIRECTIONS:

1. Mixed plain flour in 1/2 L of warmed milk until you get a clumped dough.Use low heat.Set aside.

2. In a separate wok, melt butter under low heat to avoid burn. Fry the onion until aroma arises.
3.Add in the minced chicken and sausages.
4.Add in the other 1/2 L of milk.Add in herbs, salt and pepper, and mushroom.
5.Add in the dough in step 1 into the wok of gravy.Stir until it dissolves and produces a thick sauce.
6.Cook your pasta until al-dante.

7. Pour gravy onto pasta.
8.Garnish with more herbs.
9. You can be a typical Malay and add in cili sos.=)
10.Enjoy!

Fried Wantan

INGREDIENTS:

• Equal amount of chicken meat and prawn, but you can use 2:1 portion of chicken:prawn. Or you can eliminate prawn in case you have allergy. About 500g each. Minced them using processor and mix.


• Salt and pepper


• Fish sauce


• Sesame oil


• Spring onion


• 5 tbsp of grated carrot


• Thai chilli, as much as you want


• Corn flour


• Wantan pastry


• Oil for frying


• Mayonaise


• Sweetened milk/creamer

DIRECTIONS:

1. Add and mix chicken, prawn, salt, pepper, fish sauce, sesame oil, chopped spring onion, grated carrot, chopped thai chilli and corn flour. Corn flour should be added at an amount just enough so that the mixture sort of stick together well.


2. Scoop about half tbsp or 1tbsp of mixture and place onto wantan pastry, fold in half creating triangle. It will stick on it's own.


3. Deep fry the prepared wantan for about 30seconds or until golden brown in hot oil.


4. To serve, prepare the sauce by mixing equal portion of mayonaise and sweetened creamer.

IT'S DARN SIMPLE!

Oyster sauce chicken stir fry

INGREDIENTS:

• Chicken cuts
• Ginger
• Garlic
• Dried chilli
• Oil
• Oyster sauce
• Sweet soy sauce
• salt

Directions:

1. Fry minced garlic, chopped ginger and dried chilli (use little oil) until the aroma arises.
2. Add in chicken cuts and salt to taste. Stir fry.
3. Add in oyster sauce and soy sauce as much as needed. Depends on whether you want it dry or saucy.
   
4. Serve best with rice.
   
   
   

BUTTERMILK CHICKEN

Hellow there everyone...This is my first recipe blog...And I proudly present to you my first recipe: Buttermilk Chicken! It is so easy to make. Thanks to my friend Lin for her version of Buttermilk Chicken which I modified a bit...So now it's my version,hehe...I'm giving you a family portion because when I cook, I usually cook for my whole family, but I hope you will get how the portions/ratios of the ingredients work. Don't be too fussy of getting everything in the exact measurement, don't sweat yourself. Just estimate and throw everything in, have fun, haha...Hope you will try it and hope you will like it!Good luck!

INGREDIENTS

• 250g Butter (1 block) salted/unsalted up to you
  
• 1L of Fresh milk-Full cream (set aside 1 cup)


• 1 whole chicken, cut


• 5-7 stalks of curry leaves


• 5-7 tbsp sugar


• 1-2 cubes of chicken stock or 2-4 tbsp if powdered


• Thai chillies/Chilli Padi (as much as you like...)
  
• Mixed Italian herbs(optional)


• Salt and pepper
  
• Corn flour


• Oil for cooking
  

DIRECTIONS:

STEP 1-FRYING THE CHICKEN:

1. Marinate the chicken cuts with enough salt, pepper and in my case, I love to put in mixed Italian herbs. Leave it for 5-10minutes.


2. Heat oil for deep fry.


3. Dust the chicken in cornflour. (Make sure you dust them only when you're ready to fry them. Don't do it too early as if it settles for too long the cournflour will start to flake off.)


4. Fry the chicken until it is crispy-cooked, it will turn light golden yellow.

STEP 2-THE GRAVY

1. Melt butter in pan under low heat to avoid burn.


2. Fry in the chillies,curry leaves(take off from the stalks),salt and chicken stock until the flavour rises.



3. Pour in milk. Stir.


4. Add sugar. Stir.


5. Taste and add in any inadequate ingredients. (Salt,sugar,stock,etc.)


6. Mix in the 1 cup of milk which has been put aside with half cup of corn flour. Pour into the gravy. Stir.


7. Stir until gravy thickens, just add in more cornflour if it doesn't.

TO SERVE:

Option 1: You can either add in the chicken into the gravy while the gravy is still cooking. Serve and eat while still hot.

Option 2: Serve the chicken and the gravy separately. (I prefer this one.You can always preheat the gravy if you do not want to serve immediately.)