KUEH KERIA (Sweet Potatoes Donut)

KUEH KERIA
4 (agak agak) sweet potatoes
130 g glutinous rice flour, more if necessary
pinch of salt

Coating1 rice bowl sugar
50mm water
3 pandan leaves

skin and boil sweet potatoes till soft. Then mash and mix with sifted flour. Add the flour in small batches. Adjust if necessary until you get a soft but pliable dough. Add salt and shape into rings the size of doughnuts. Set one side.
Boil sugar in water and add pandan leaves.
In a kuali, heat up oil for deep frying. Deep fry the kueh until nice and brown. When all the kueh has been fried, remove the oil, but don't clean the kuali. Add in the sugar syrup and stir until it it thick.
Switch off the heat and put in all the kueh and coat all them of them with the syrup. Shake the kuali around until the sugar coating looks powdery.

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Dry Mee Siam

Dry Mee Siam from Strait Time (Serves 6 to 8 ppl)

Ingredient
6 eggs
350g fresh parwn, shelled and deveined
10 tbs Cooking oil
400g of Firm soya beancurd, cubed
15 dried red chillies, seeded, soaked in water till soft then drained
5 fresh red chillies
6 cloves garlic
15 shallots
100g dried shrimps, rinsed, soaked in water till soft, drained and coarsely punded
6 tbs fermented soya beans (taucheo)
400g dried rice vermicelli, soaked in water till soft, then drained
350g bean sprouts
100g chinese chives, cut into 2cm-long strips
salt to taste
6 limes, halved

Method
1) Boil the eggs, then leave to cool before removing the shell and cutting into thin slices, Set aside.
2) Steam the prawns for 5 mins until cooked, Set aside.
3) To a hot pan, add 2 tbs of oil and stir-fry the soya beancurd cubes till golden brown. Set aside.
4) Blend the dried chillies, fresh chillies, garlic and shallots in an electric blended on medium speed until a coarse paste forms.
5) to a hot wok, add 8 tbs of oil and fry the chillis paste for some 5 mins until fragrant.
6) add the dried shrimps and fermented soya beans and stir-fry until well incorporated.
7) Add the rice vermicelli, mix well and stir-fry for abt 10min until the vermicelli is cooked.
If necessary, add 1/2 cup of water to the noodles to prevent them from drying out.
8) Add bean sprouts and Chinese chives, mix well and stir-fry for another 3 mins.
9) Add salt to taste
10) Transfer the noodles to a serving plate. Top with steamed prawns, fried beancurd cubes, and egg. Before eating, squeeze the limes over the noodles and toss well.

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Fried Chicken Wing - Momjj's version.

Fried Chix Wing

Ingredient
Chix Wings (dislocate the mini drum and wings) - 20 pcs
Bake King crispy floor for meat - 1 pkt
1 egg

Seasoning
Oyster sauce - 1 tablespoon
Soya Sauce - 1 1/2 tablespoon
Hua Tiao Wine - 1 tablespoon
Ginger juice - 3 tablespoon
Sugar - 1 tablespoon
Sesame oil - 1/2 tablespoon
Pepper

Method:
1) Clean the chix wings and drip dry.
2) Add all the seasoning and marinate the chix Wings overnite

Before frying:
1) Take out the chix wings 15 min before frying. (cos the chix wings are too cold after fridge overnite, it will make the temperature of the oil drop)
2) Add an egg and mix well.
3) Drip dry the chix wings. (Drip off all the excess marinate so it is easier to coat with frying flour for frying)
4) Place the frying flour in another plate and coat individual chix with the flour. Pat off excess flour
5) Dip into the oil for frying. Take out when it turns golden.

Note: I realised the little drum is a bit meaty so I usually face it down when I dip it into the hot oil so the meaty portion get to cook fast and stime u will see blood coming out. So rbr to cook the meaty portion thoroughly.

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Shrimp Paste Chicken (Har Cheong Kai)

Shrimp Paste Chicken (Har Cheong Kai)
This is estimated for 1 Pkt of Chicken Wings

Ingredients:
Chicken Wings - 1 pkt
Lee Kum Kee Shrimp paste - 1 large tblepn
Bake King crispy floor for meat - 1 pkt
Sugar - 2 tsp
Ginger Juice

Methods:

1. Mixed shrimp paste with sugar and ginger juice to neutralised the shrimp taste.
2. Marinate the chicken with the mixtures for 2 hrs.
3. Before frying, mixed 2 tblesp self raising flour with 2tblesp of cornflour and 2 tblesp of bake king flour.
4. Coat chicken with the flour and deep fry.

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