Simple fried rice

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Kimchi fried rice

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Ayam pangpang kecap

Ingredients

4 Chicken thigh with drums

For marinate

1 tbsp of salt

Tamarind water

For blending

6 chilis

3 candle nuts

4 cloves of garlic

8 shallots

2 tbsp of water 

Seasoning

Sugar

Kecap manis

Method

1) Clean the chicken thighs. 

2) Heat up the wok with 3 tsp of butter. Add the blended spices and cook until dry.

3) Add 650ml of water, add 6 tbsp of kecap Manis and a tbsp of sugar. 

4) Simmer the chicken thigh in the broth for 40mins in small fire. 

5) Before serving, preheat the oven with grilling mode. Place the chicken thigh into the oven and grill for 15min. Continue seasoning the thigh with the left over broth while grilling. 

6) Serve with rice. 

Afternote: I didn't want to claim this is my work before I got it from Facebook Asian Food Channel. It has YouTube to teach u step by step so please follow the chef and you will get ur yummy Ayam pangpang kecap an hour later.

http://www.asianfoodchannel.com/recipes/soy-sauce-grilled-chicken-ayam-panggang-kecap

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Seafood porridge

Ingredients
6 Prawns
50g minced pork
250g clams
300g sliced fish
Chinese cabbage
Tang Orh
Minced garlic
Minced 东菜

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Steamed chicken in black bean

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Ngoh Hiang

Ingredients

1.5kg of pork (70% meat and 30% fat), ask for 不见天 meat as it contain more fats there.

350g of prawns - shelled and diced it. 

1 carrot - diced

1 onion - diced

10 water chestnut - diced or pound

Yam - diced n fried

Spring onion - chopped finely

3 eggs

3 Tbsp corn flour

Beancurd skin

Egg yolk / egg white of sealing

Seasoning

5 tbsp of soya sauce

2 tbsp of oyster sauce

3 tbsp of sugar

3 tbsp of cooking wine

3 tsp of five spice powder

4 TSP of pepper

2 tbsp of sesame oil

Method

1. Heat a pot of oil, using medium heat to fry the yam till it is crispy but not brown. Set aside for later use.

2. Mix the pork and prawn, together with the seasoning. 

3. Add in carrot, onion, water chestnut, yam, spring onion, eggs and cornflour. Mixed well.

4. Let it marinate for 2 hours. 

5. The beancurd skin comes in a big sheet so cut it up to the appropriate size for wrapping.

6. Wrapped the meat in the beancurd skin.

7. Prepare a steamer and steam the meat roll for 10 min. Take out and cool.

8. Once cool, you can either deep fried it or store it in freezer for later use. 

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