Baked Fluffy Coconut Rice

Coconut Rice: 2 cups jasmin rice (Note 1) 400 ml / 14 oz coconut milk , full fat or light (Note 2) 1 cup water 1 tbsp white sugar (Note 3) 1/2 tsp cooking / kosher salt Asian Restaurant Style flavour – use ONE: 3 pandan leaves , knotted 3 kaffir lime leaves , crushed… Continue reading Baked Fluffy Coconut Rice

Basmati Rice With Coconut Milk And Ginger

2 cups Basmati rice 1 1/2 cups coconut milk 1 cup chicken broth 1 teaspoon kosher salt, more to taste 3 scallions, thinly sliced 2 tablespoons finely chopped ginger Fresh red chile, sliced Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1… Continue reading Basmati Rice With Coconut Milk And Ginger

Mee Goreng

1 pound fresh yellow egg noodles (such as hokkien mee, yakisoba or lo mein) 1 1/2 cups sambal tumis (see recipe) 2 tablespoons canola oil 1 pound shrimp, peeled and deveined, tails intact 1 cup cubed fried tofu puffs or firm tofu in 1/2 inch chunks 3 small bok choy, ends trimmed, chopped Kosher salt,… Continue reading Mee Goreng

Pandan Custard Cake

80 gr egg yolks about 4 egg yolks (reserve whites) 125 gr butter unsalted, melted 250 ml pandan juice (see note) 250 ml coconut milk or whole milk 150 gr granulated sugar 115 gr cake flour 1/8 tsp salt 1 tsp pandan essence optional MERINGUE: 120 gr egg whites about 4 egg whites FOR DUSTING:… Continue reading Pandan Custard Cake

Beef Curry Puffs (Puff Pastry)

For the Filling: 1 tablespoon vegetable oil 1 large onion, diced 2 tablespoons curry powder 10.7 ounces (300 grams) ground beef 1 large potato, peeled and diced into 1/2-inch cubes 1/2 teaspoon kosher salt For Assembling: 2 sheets frozen puff pastry 1 large egg Heat oil in a pan over medium heat. Add the onions… Continue reading Beef Curry Puffs (Puff Pastry)

Chicken Curry Puffs (Puff Pastry)

1 packet Frozen puff pastry, defrosted Filling: 150 grams boneless skinless chicken thighs finely chopped 430 grams potatoes peeled diced 1/2 yellow onion diced 4 tsp Curry powder 1/2 tsp turmeric powder 1/2 tsp salt 2 bay leaves In a large pan set over medium heat, add 1 tsp cooking oil. Fry your chicken until… Continue reading Chicken Curry Puffs (Puff Pastry)

Potato Curry Puffs (Puff Pastry)

1 packet Frozen puff pastry, (only need large 5 pieces) thaw pastry in chiller for few hour before use 450g Potato 3 tbsp Curry powder 4-5 tbsp Milk 1 large Onion, chopped 1 tsp Sugar 3/4+tsp Salt or to taste 1tsp Chicken powder (optional) 1 beaten egg Wash potatoes and peel skin. Boil potatoes with… Continue reading Potato Curry Puffs (Puff Pastry)

Slow Cooker Chicken Congee

8 cups unsalted chicken stock (such as Swanson) 1 cup uncooked jasmine rice 1 tablespoon grated peeled fresh ginger 1?1/2 teaspoons kosher salt 3 pounds bone-in, skin-on chicken breasts 1 Thai chile 1 star anise pod 1/2 cup roasted, unsalted peanuts, chopped 1/2 cup chopped green onions 2 tablespoons hot chili oil 2 ounces watercress… Continue reading Slow Cooker Chicken Congee

Cape Malay Chicken Curry

4 tbsp oil 1 medium onion finely chopped 2 tbsp ginger finely chopped 1 tsp chili flakes or fresh hot peppers to taste 1 1/2 tsp coriander seeds 2 tsp fennel ground, or 4 tsp whole fennel seeds 1 1/2 tsp ground cumin 1 tsp turmeric 1/2-1 tsp black pepper coarsely ground 15 cardamom pods… Continue reading Cape Malay Chicken Curry

Nyonya Country Captain Chicken with Eggs (Ayam Kapitan)

1 lb (450g) boneless, skinless chicken thighs, cut into bite sized pieces 3 tbsp oil, divided Salt to taste 2 tbsp Nyonya curry powder, divided For spice paste: 1 inch piece ginger or galangal 1 stalk lemongrass, inner white parts only 4 cloves garlic 1 2-inch piece fresh turmeric 1/4 cup chopped red onion 2… Continue reading Nyonya Country Captain Chicken with Eggs (Ayam Kapitan)

Nyonya Country Captain Chicken (Ayam Kapitan)

6 tablespoons vegetable oil 1 stalk of lemongrass, bruised 1 1/2 teaspoons fine sea salt 1/2 tablespoon brown sugar 800g boneless chicken thighs 100ml coconut milk 3 tablespoons kerisik (roasted coconut) 6 kaffir lime leaves, thinly sliced (or strips of rind from 2 limes) 1 1/2 tablespoons lime juice For the spice mix: 2 tablespoons… Continue reading Nyonya Country Captain Chicken (Ayam Kapitan)

Malaysian Country Captain Chicken (Ayam Kapitan)

1 Tbsp turmeric 1/2 Tbsp salt 1/2 Tbsp cold water 4 chicken legs, separated into thighs and drumsticks For the spice paste: 20 dried red Kashmiri chilies 1 1/2-inch knob fresh ginger, peeled and roughly chopped 1 1/2-inch knob galangal, peeled and roughly chopped 2 lemongrass stalks (tender base only), chopped 15 tiny round shallots… Continue reading Malaysian Country Captain Chicken (Ayam Kapitan)

Malaysian Country Captain Chicken with Potatoes (Ayam Kapitan)

Spice paste: 1 cup shallots (peeled & roughly chopped) 2 lemongrass stalks (white parts only, very finely sliced – or pounded) 4 slices galangal (fresh) 2 tsp fresh turmeric (about 2-inch/4cm) 4 garlic cloves (peeled) 8 candlenuts (or macadamia nuts) 1 tsp shrimp paste 2 tsp Kashmiri chilli powder (or paprika) 1 tsp Malaysian curry… Continue reading Malaysian Country Captain Chicken with Potatoes (Ayam Kapitan)

Slow-Cooker Honey-Soy Braised Pork With Lime and Ginger (with Pressure Cooker Variation)

3 to 4 pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut in half 8 large garlic cloves, finely chopped 3 tablespoons minced fresh ginger (from one 3-inch piece) 1 teaspoon red-pepper flakes, plus more to taste 2 teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus… Continue reading Slow-Cooker Honey-Soy Braised Pork With Lime and Ginger (with Pressure Cooker Variation)

Malaysian Hokkien Mee (KL Style)

12 ounces skin-on lean pork belly (divided) 1/2 teaspoon salt 8 ounces shrimp (16 to 21 size, peeled and deveined) 2 tablespoons oyster sauce 1/2 teaspoon sesame oil 1/4 teaspoon ground white pepper 2 tablespoons Thai sweet soy sauce 3 tablespoons Thai black soy sauce 1 tablespoon Thai thin soy sauce 2/3 cup low sodium… Continue reading Malaysian Hokkien Mee (KL Style)

Gin Pahit

2 ounces gin 3 to 4 dashes Angostura Bitters Lemon twist, for garnish In a cocktail shaker filled with ice cubes, combine the gin and bitters. Stir well. Strain into a chilled cocktail glass. Garnish with a lemon twist. Serve and enjoy. Notes: A Traditional Pink Gin Plymouth Gin claims that there is a more… Continue reading Gin Pahit

Chili Oil Eggs on Rice

2 tablespoons chili oil (such as lady sauce or lady chili crisp) 2 eggs 2 cups cooked rice 2 teaspoons furikake seasoning pinch of sea salt pinch of white and black sesame seeds Cooked rice for serving Heat a nonstick frying pan over medium-high heat. Once hot, spread the chili oil in a thin layer… Continue reading Chili Oil Eggs on Rice