To Cook
Add the oil to a saucepan and heat the oil to 160 degrees Celsius.
Place a batch of 5 to 10 chips in to the oil using a slotted spoon and stir them gently.
Once the chips have expanded and have risen to the top, quickly remove them from the oil before they begin to burn.
Transfer the chips on to a plate with a paper towel to absorb the excess oil.
When the chips have cooled down slightly, transfer them in to a bowl and serve.
Deep-Fry
Steamed Chicken Feet with Black Bean Sauce (Fung Jao)
To Cook
Pat chicken feet with paper towels until dry. In a wok or deep pan, heat up oil and deep fry chicken feet in batches until golden brown. Drain.
In a pot, add water till half full and bring to a boil. Carefully place fried chicken feet into boiling water and boil for 40 mins. Check occasionally to ensure there is sufficient water.
Meanwhile, prepare garlic. Place minced garlic in a bowl together with fermented black beans, oyster sauce, soy sauce, dark soy sauce, rice wine, sugar, fermented bean curd, ground white pepper, chicken stock and salt. Combine till well mixed.
Once chicken feet are ready, drain them from the pot of water. Place into a large mixing bowl and toss them with the seasoning sauce. Allow to marinade for at least 1 hr (or best overnight).
Steam marinated chicken feet for 3 hrs over low heat. Occasionally, gently mix the chicken feet with sauce while steaming to ensure that the chicken feet are evenly flavoured and coloured.
Serve immediately.
Prawn Beancurd Skin Rolls (Fu Pei Guen)
To Prep
Roughly chop half of the prawns into chunks. Use a food processor to process remaining prawns into a paste. In a large mixing bowl, combine both with ginger, chicken stock powder, salt, egg white, Shaoxing wine, cornflour and sesame oil. Cover in cling film and set aside.
Unfold dried beancurd skin and cut into 16 pieces. Place a damp cloth over dried beancurd skin pieces to soften. Place a spoonful of prawn mixture onto one end of softened beancurd skin. Roll up and seal end with cornflour and water mixture.
To Cook
Heat up oil over medium heat to deep fry. Once oil has come to temperature, carefully place rolls into hot oil and fry each side 2-3 mins or until golden brown. Remove from oil and drain on paper towel.
Allow to cool slightly, then serve with mayonnaise and sweet chilli sauce.
Crispy Fried Yam Puff (Wu Kok)
To Prep
In a bowl, mix together pork, soy sauce and ginger. In another bowl, combine sugar, cornstarch, sesame oil, oyster sauce, cooking wine, water, a pinch of salt and a dash of pepper. Mix well.
To Cook
In a pan, heat up oil over medium heat. Put in pork and cook, breaking the pork into pieces using your spatula. Once they are cooked, add shrimp and stir fry until pink. Pour in the bowl of sauce mixture and stir until well combined. Transfer to a bowl and mix in spring onions. Allow to cool then, refrigerate for at least 2 hrs to marinade.
Spread out yam pieces on a plate and steam over boiling water until softened, around 20 mins. Remove from steamer and mash them immediately into paste. Set aside.
Place wheat starch into a bowl and carefully stir in boiling water to form a rough dough. When the dough mixture has cooled down slightly to a very warm temperature, add mashed yam and mix well. Place in lard, baking soda, salt and sugar. Fold and knead the dough until smooth, removing any yam lumps at the end. Roll the dough into a ball and cut into 4 equal portions. Roll each portion into a log and cut into 6 equal pieces. Using your palm or rolling pin, flatten each dough and roll into a dumpling wrap. Fill each dumpling wrap with the marinated filling and fold the wrap into half-moon shaped dumpling.
In a wok, heat up enough oil for deep frying over high heat. To test if the oil is sufficiently hot, drop a piece of yam lump into the oil. If it stays at the bottom of the wok for a sec before floating to the top, the oil is ready. Gently put in pieces of yam dumplings into the wok of hot oil and fry until browned. The dumplings should also be covered with crispy nettings. Remove and drain off excess oil by placing the fried dumplings on paper towels. Serve immediately.
Sesame Prawn Toast
To Prep
Roughly chop half of the prawns into chunks. Use a food processor to process remaining prawns into a paste. In a large mixing bowl, combine both with ginger, chicken stock powder, salt, egg white, Shaoxing wine, cornflour and sesame oil. Cover in cling film and set aside.
Remove crusts from slices of bread, and then cut diagonally into 4 triangles. Spread a spoonful of prawn mixture onto each triangle, and then coat prawn side with sesame seeds.
To Cook
Heat up oil over medium heat to deep fry. Once oil has come to temperature, carefully place sesame prawn toast into the hot oil prawn side down and fry until prawns have cooked. Turn over and cook bread side until golden brown. Remove from oil and drain on paper towel.
Cool slightly, and then serve.
Honey Chicken with Mango
To Prep
In a large bowl, combine marinade ingredients well. Mix in chicken and set aside for 1 hr.
Cut the mangoes as close to the seed as possible, scoop out the flesh and set the skin shell aside. Cut the flesh into cubes, set aside.
To Cook
Heat some oil in a wok, coat chicken with crispy flour and deep-fry until golden brown. Drain and set aside.
In a saucepan, add seasonings ingredients and cook until well combined. Add fried chicken, cook over high heat until the chicken are well coated with the sauce.
Place mango cubes into the shell, top with fried chicken, sprinkle with chopped coriander.
Serve with Japanese mayonnaise.
Honey Garlic Chicken Ribs
To Prep
Place chicken ribs in a mixing bowl and mix well with the remaining chicken ingredients. Set aside for at least 30 mins.
To Cook
Heat oil in a deep pan over high heat. When the oil is hot, lower the heat to medium low and deep fry the marinated ribs for about 10 mins or until golden brown. Remove and set aside.
Add seasoning sauce ingredients in a separate pan and bring to a boil. Then add the deep fried ribs and stir fry quickly.
Add cornflour mixture to thicken the sauce. Dish up and serve immediately.
Filipino Crispy Pork Belly (Lechon Kawali)
To Prep
Place pork belly, garlic, salt, peppercorns and bay leaves into a pot. Pour in water just enough to cover the ingredients. Boil for 2 mins, skimming froth off the water surface. Then, simmer for 1½ hours until the meat is tender.
Remove pork and pat dry with paper towels, removing any stray aromatics. Refrigerate overnight.
To Cook
Heat oil (enough to cover the pork) in a large pot to 190 degrees Celsius. Deep fry pork until deeply browned and the skin has bubbled and puffed.
Dish the pork out and drain on a wire rack. Allow to rest for 5 mins before cutting into bite-sized pieces.
Serve immediately with lechon sauce or a dipping sauce of your choice.
Deep Fried Chilli Peppers (Dynamite Lumpia)
To Prep
Mix together minced pork, garlic, spring onions, salt and pepper in a bowl. Set aside.
Make a slit across the length of one side of each finger pepper from the stem to the tip. Gently remove the seeds and pith under cold running water. Drain thoroughly.
Gently fill each finger pepper with pork mixture.
Place single layers of spring roll wrappers on a flat surface.
Put one stuffed finger pepper on each lumpia wrapper. Fold both side ends of the wrapper to enwrap the pepper (stem exposed).
Roll tightly from bottoms up and dab the top end with water to seal. Repeat until all spring roll wrappers and pork mixture are used up.
To Cook
Heat about 4cm oil in a skillet at medium high and deep fry the lumpia in batches until golden brown, turning as needed.
Dish out the fried lumpia and drain excess oil by laying them on a tray or dish with paper towels.
Deep Fried Quail Eggs (Kwek Kwek)
To Prep
Lightly dredge cooked quail eggs in corn starch and set aside.
In a small bowl, mix together flour, salt and pepper. In another small bowl, dilute anatto powder in warm water and mix well with the flour mixture to form a batter.
Put all the quail eggs into the batter mixture and coat well.
To Cook
Heat oil in a pan and immerse battered quail eggs into the oil and deep fry for 5 mins or until golden brown. Dish out and drain on paper towels.
Serve hot with sweet chilli sauce.
Filipino Meat Spring Roll (Lumpiang Shanghai)
To Prep
Put together chicken, spring onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper in a bowl and combine well.
Place a spring roll wrapper on a flat surface with one corner pointing towards you.
Scoop roughly 2 tbsp of the meat mixture and place them on the centre of the spring roll wrapper.
To fold the wrapper, start off by folding the bottom pointed end of the sheet towards the filling.
Fold both sides of the wrapper inwards, then roll tightly from the bottom up to form a log.
Dab the pointed end with a little water and press to seal. Repeat with the remaining wrappers and filling.
To Cook
Heat 3cm of oil in a heavy bottomed pot over medium heat. Fry the lumpia in batches, turning occasionally until golden brown and crispy.
Remove out the fried lumpia and drain excess oil by laying them on a tray or dish with paper towels.
Serve with hot.
3 Veg Tempura
To Prep
Add 125g Obento tempura batter mix to 180ml of cold water and whisk through, do not over mix. Heat oil in a large saucepan.
Dust ingredients in flour, shake off excess. Dip vegetables in batter, drain excess then coat them in panko bread crumbs.
To Cook
Deep fry in batches, until golden. Drain on paper towel.
Serve tempura immediately with dipping sauce.