Chicken & Shrimp Wontons

This is a deep fried version of chicken & shrimp wontons which is extremely easy to make and it serves as an excellent appetizer, side dish, or even a snack.

Just start by grinding into a paste the shrimp, spring onion, ginger and garlic.

In a bowl, combine well the paste, minced chicken, cornflour, white pepper, light soy sauce, salt and sugar.

Take a sheet of the store bought wonton pastry and place 1 tsp of the mixture in the middle. Wet the edges with water and scrunch up all the sides to makes the wontons.

Heat some oil in a pan and start frying the wontons once the oil is hot enough. Fry the wontons till golden brown and remove from heat and place on kitchen towel to drain the excess oil. Serve hot with soup or preferred condiments.

CHICKEN & SHRIMP WONTONS

+PRINT RECIPE HERE
INGREDIENTS:

200g minced chicken
100g shrimp, peeled and deveined
1/4 cup spring onions, chopped
1 tsp fresh ginger, finely grated
1 tbsp garlic, finely grated 
1 tsp light soy sauce
1/2 tsp white pepper
3 tsp cornflour
1/2 tsp sugar
Salt to taste
1 packet wonton pastry
Oil for frying
Water

METHOD:

1) Grind together the shrimp, spring onion, ginger and garlic to make a paste.
2) In a bowl, combine well the paste, minced chicken, cornflour, white pepper, light soy sauce, salt and sugar.

3) Take a sheet of the store bought wonton pastry and place 1 tsp of the mixture in the middle. Wet the edges with water and scrunch up all the sides to makes the wontons.

4) Heat some oil in a pan and start frying the wontons once the oil is hot enough.

5) Fry the wontons till golden brown and remove from heat and place on kitchen towel to drain the excess oil. Serve hot with soup or preferred condiments.

*This recipe makes about 24-30 wontons

Homemade Chicken Patties

Whenever I make burgers at home, I make these chicken patties instead of using frozen burger patties. One thing, by making your own chicken patties you end up having a much flavourful and juicy burger. However, these chicken patties are not only good for burgers, you can slice them up and add it to your sandwiches, wraps or salad.

Making these chicken patties is extremely simple and not a daunting process at all. Just start by mixing all the ingredients in a large bowl.

Once the ingredients are well incorporated, divide the mixture into four for large patties. If you want smaller patties, divide the mixture accordingly.

Next, shape the mixture into patties. Place the patties on a greased plate, cover and refrigerate for 30 minutes.

Remove the patties form the fridge after 30 minutes. Heat about a tablespoon of oil in a pan. Once the oil is heated up, place the patties. Do not overcrowd the pan. If your pan is small, do two or one patties at a time. Cook the patties for 2-3 minutes per side. When one side is done, flip over to the other side and continue to cook it for another 2 minutes. Once the patty  is done, remove from heat.

Place all the cooked patties in a baking tray lined with foil. Bake them for 10 minutes in the oven.

Remove the cooked patties from the oven and let it stand for 5-8 minutes before serving.

HOMEMADE CHICKEN PATTIES

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INGREDIENTS:

400g minced chicken

1 red onion, grated

2 cloves garlic, grated

1/2 carrot, grated

1 tbsp spring onion, chopped

2 tbsp parmesan

Salt to taste

Pepper to taste

1-2 tbsp oil, or more

METHOD:

1) In a large bowl mix well all the ingredients.

2) Divide the mixture according to the desired size of patties wanted. For large patties, I divided the mixture into 4.

3) Take the divided mixture and shape into patties.

4) Place the shaped patties on a greased plate. Cover the plate and refrigerate the patties for 30 minutes.

5) After 30 minutes, remove the patties from the fridge.

6) In a pan, heat about 1 tbsp of oil. Once the oil is hot, carefully place the patties. Do not overcrowd the pan.

7) Cook the patty 2-3 minutes per side. Once one side is done, flip the patty and cook the other side for another 2 minutes.

8) Once the patty is done, remove from heat and place on a plate. Repeat (6) & (7) for all other patties and add more oil if necessary.

9) Once all the patties are done, place the patties on a baking tray lined with foil.

10) Bake the patties for 10 minutes at 150 degree celcius.

11) Remove the patties from the oven and let it stand for 5-8 minutes before serving.

* This recipe yields 4 large patties.

Fried Egg Noodles (Yee Mee Goreng)

This recipe is perfect for those who are living by themselves or like me, left to rot alone at home without food. So, I decided to  fix myself something to eat and this recipe appealed to me the most since is tasty and quick to make.

To make this dish, I used dried egg noodles, which you can easily obtain from the supermarket.

I started to boil some water in a pan and cooking one disc of the dried egg noodles. Once the egg noodles are al dente, strain the noodles and keep aside.

Go on to prepare all the other necessary ingredients.

In a wok, heat some oil and fry the sliced onion and garlic till soft and fragrant.

Add in the cubed chicken, prawns and chicken stock and fry for about 1 minute.

Throw in all the veggies and continue to fry for a bit.

Add in the dark soy sauce and mix well.

Lastly, add in the cooked egg noodles and give it a quick toss and remove from heat. Sprinkle some chopped spring onions and serve hot.

FRIED EGG NOODLES (YEE MEE GORENG)

+PRINT RECIPE HERE
INGREDIENTS:

1 disc dried egg noodles
1 red onion, finely sliced
3 cloves garlic, finely minced
50g prawns, shelled & deveined, cut into small pieces
50g chicken breast/fillet, cut into small cubes
1/2 cubed chicken stock, crushed
1/2 medium carrot, grated
4 snow peas, sliced
1 tsp dark soy sauce
1 1/2 to 2 tbsp oil
A pinch of salt (optional)
Chopped spring onion (optional)

METHOD:
1) In a pan, bring some water to boil and drop in the dried egg noodles. Cook it for about 3-4 minutes, till its al dente.
2) Once the noodles are done, strain it and keep aside.
3) In a wok, heat the oil and fry the sliced onions and minced garlic till soft and fragrant.
4) Add in the cubed chicken, prawns and cubed chicken stock (crushed) and fry for about 1 minute.
5) Throw in all the veggies and continue to fry for 30-45 seconds.
6) Add in the dark soy sauce and mix well.
*At this point you may add a pinch of salt, if necessary. I did not add any salt since the chicken stock I used had already had salt added.
7) Add in the cooked egg noodles and give it a quick toss, about 45 seconds to 1 minute.
8) Remove from heat and sprinkle some chopped spring onions. Serve hot.

* This recipe serves 1

Thick Chicken Curry With Greek Yogurt

This is a very simple chicken curry recipe and I've added a little greek yogurt in place of coconut cream to make it nice and creamy without the added calories from coconut cream.

I started off by making into paste the onions (I used a mix of spanish and red), garlic and ginger. 

Go on and puree one tomato.

Peel and cube one potato and keep aside.

Prepare all the spices ingredients.

In a pan, heat some oil and fry all the spices ingredients till fragrant.

Add the onion, garlic and ginger paste and fry for 1 minute or so. 

Stir in the pureed tomato and continue to fry for another minute.

Add the chicken pieces and cubed potatoes and mix well.

To that add some Baba's meat curry powder and combine well. Add some water and mix well. Add salt to taste and cover the pan. Let it simmer in medium low heat for 30 minutes, until the potatoes are fork tender.

Lastly, add some greek style yogurt and continue to cook for a minute or so.

Remove from heat and serve hot with rice or chapathi.

THICK CHICKEN CURRY WITH GREEK YOGURT

+PRINT RECIPE HERE

INGREDIENTS:

To make paste:

4 onions (2 spanish, 2 red)

5 cloves garlic

1 inch ginger

To puree:

2 tomatoes

Spices:

1 bay leaf

1 cinnamon stick

3 star anise

5 cloves

1/4 tsp cumin, heaped

1/2 tsp fennel

4 cardamom pods, lightly crushed

3 dry chilies

Other ingredients:

500g chicken, cut into pieces
2 potatoes, peeled and cubed

4 1/2 tbsp Baba's meat curry powder, heaped

4 1/2 cups water

1 tbsp greek style yogurt (heaped), or plain yogurt

3-4 tbsp oil

Salt to taste.

METHOD:

1) Make into paste all the to make paste ingredients.

2) Puree 2 tomatoes.

3) In a pan heat 3-4 tbsp oil and fry all the spices ingredients for a minute till fragrant.

4) Add the onion, garlic and ginger paste and fry for 1-2 minutes till fragrant.

5) Add the pureed tomatoes nd continue to fry for another minute.

6) Add the chicken pieces and cubed potatoes and mix well.

7) Add the Baba's meat curry powder and combine well.

8) Add water and salt to taste and mix well. Cover the pan and let the curry simmer in medium low heat until the potatoes are fork tender.

9) Once the chicken and potatoes are done, stir in the greek style yogurt and continue to cook for 1-2 minutes.

10) Remove from heat and serve hot with rice or chapathi.

Stir Fried Veggies With Egg Tofu

This stir fry recipe is an extremely simple and satisfying one. I could just have this alone for lunch or dinner.

Slice the egg tofus and fry till golden brown. Once done, remove from heat and place them on a kitchen roll to absorb the excess oil.

Go on to blanch all the vegetables. Make sure not to blanch them too long to ensure that the veggies are still crunchy. Once blanched, immediately place the vegetables in cold water. This is because it stops the cooking process and the vegetable remains crunchy. Blanch the vegetables separately.

In a wok/pan heat some oil and sauté the onion and garlic till soft and fragrant.

To that add some oyster sauce and a pinch of salt.

Add the blanched veggies and fried egg tofu and give a quick toss. 

Remove from heat and sprinkle some chopped spring onions, if desired and serve hot.

STIR FRIED VEGGIES WITH EGG TOFU

+PRINT RECIPE HERE
INGREDIENTS:

1 spanish onion, sliced

3 cloves garlic, finely minced

1 packet egg tofu

3/4 cup broccoli florets

6 snow peas

1/2 cup red bell pepper
3/4 tbsp oil

1 tsp oyster sauce

A pinch of salt
Oil to fry the egg tofus
Water to blanch the veggies

METHOD:
1) Slice the egg tofus and fry till golden brown. 
2) Once the tofus are done, remove from heat and place them on a kitchen roll to absorb the excess oil.

3) In a pot, bring to boil some water. Once it has reached boiling stage reduce the heat and start blanching the veggies. Blanch the veggies one after another, separately. Make sure to blanch for only 30-45 seconds, to ensure that the veggies are still crunchy.
4) Once blanched, remove from the hot water and immediately place the veggies in a bowl of cold water and remove them after a while.
5) In a wok/pan heat 3/4 tbsp oil and sauté the onion and garlic till soft and fragrant.

6) Add the oyster sauce and a pinch of salt and continue sauteing for a few mmore seconds.
7) Add the blanched veggies and fried egg tofu and give a quick toss.

8) Remove from heat and sprinkle some chopped spring onions.