To Cook
Heat cooking oil in a wok on high, sauté garlic and onions.
Add cauliflowers and tofu puffs, stirring for 3-4 mins, allowing to soften.
Move the vegetables to a side of the wok, add in the eggs to the other side and cook scrambled.
When the eggs are cooked, stir into the vegetables. Add rice, sriracha, soy sauce, and peas. Stir and allow to heat through, about 10 mins.
Serve with cucumbers and tomatoes and garnish with coriander, spring onion and lime/lemon.
Deep-Fry
Caramelised Potatoes
To Cook
Heat the oil in a frying pan over medium heat.
Fry the potatoes for 8-10 mins, or until golden.
Scoop out the potatoes onto a plate lined with paper towel and set aside to cool.
In a new frying pan, add 2 tbsp of cooking oil.
Pour the sugar to the pan at medium low heat.
Once the sugar has melted and turned a light golden brown colour, remove from the heat.
Pour in the fried potatoes into the caramelised sugar and stir through until evenly coated.
Scoop out onto a serving plate. Enjoy!
Wuxi Pork Ribs
To Prep
In a large mixing bowl, add the ribs and 2 tbsp soy sauce. Stir through to coat, then allow to marinate for 30 mins.
To Cook
Heat oil in a wok on high heat. Fry the ribs at 180°C for 2 mins, then remove and allow to drain on a plate lined with paper towel.
Clear the wok, then heat up 1 tbsp of oil. Add the spring onion and ginger and stir fry until fragrant.
Add the spring onions and ginger into a pot. Place the ribs on top. Add in the remaining soy sauce, Shaoxing wine, Chinese black vinegar, star anise, clove, pepper, five spice powder and enough water to just cover the ribs.
Bring to the boil, then lower heat and simmer for 90 mins.
Add tomato sauce and rock sugar, and keep simmering until the meat is tender.
Serve and enjoy.
Malaysia Butter Crabs
To Prep
Clean the crab and cut into pieces. Use paper towels to pat dry the crab.
Mix the corn starch and water in a separate bowl and set aside.
To Cook
Heat the wok to medium heat. Melt the butter in the wok before adding the curry leaves and birds eye chillies. As soon as there is aroma from the curry leaves and chillies, add in crab and stir fry continuously until crab turns colour.
Add evaporated milk and cover wok, then turn heat to low. Simmer for about 5 mins and then add corn starch to thicken the creamy butter sauce.
Add salt and sugar to taste.
Remove from wok and serve immediately.
Prawn Rolls
To Prep
Mix chicken mince, prawns, coriander, garlic and fish sauce and marinate for 5 mins.
Using the spring roll paper or crepes, place the prawn mixture with the tail overhanging on one side and proceed to roll.
Tie a piece of egg noodle around the spring roll. Cover with a towel to avoid drying. Repeat for the remaining mixture.
To Cook
Heat oil for deep frying (test if the oil is hot enough by dropping in a piece of bread – this should bubble and float to the surface). Turn down to medium.
Deep-fry the spring rolls until golden brown.
Serve with sweet chilli sauce.
Deep Fried Pork Belly in Fermented Bean Curd
To Cook
Bring a pot of water to boil, make sure the water level covers the pork belly completely.
Add pork belly to boiling water until 80% cooked. Remove and rinse under cold water.
Cut the skin and discard. Slice pork belly into 1cm thick.
Mix pork belly slices with fermented bean curd. Set aside to marinade for 20 mins.
Heat oil in wok on high for deep-frying. Dredge marinated pork slices with flour.
Lower heat to medium and deep-fry pork belly slices for 2-3 mins or until golden brown and crispy.
Remove from oil and drain well, serve on a bed of lettuce or vegetable of your choice.
Deep-Fried Phoenix Prawns
To Cook
Cut a slit on the back of each prawn. Do not cut through. Flatten the prawns a bit with a chopper. Put ham strips near tails of prawns. Roll up. Then deep-fry prawns in hot oil until done. Drain.
Heat 1 tbsp oil. Saute bamboo shoots, mushrooms and white part of spring onion. Stir in sauce mix and heat through. Add fried prawns and stir well quickly until heated through.
Tempura Soba
To Prep
To prepare dipping sauce, bring the mirin to the boil in a small saucepan and continue to boil until reduced by half. Stir in the soy sauce and bonito flakes and return to the boil. Immediately remove from heat and strain. Transfer the sauce into a serving bowl and set aside.
To Cook
Blanch carrots in boiling water for 1 min. Refresh under cold running water and drain well. Prepare the remaining vegetables.
Stir the egg yolks and cold water together. Sift the flour and Bi-Carbonate of soda and add to egg yolk and water. Stir until smooth.
Heat oil (in a wok or deep fat fryer) to about 180˚C. Coat the vegetables lightly in flour. Working in small batches, dip vegetables into batter and immediately deep- fry in the hot oil for about 1 min. Drain on kitchen paper and keep warm.
Cook the noodles in the boiling dashi broth for 4 mins. Drain, reserving the broth.
Pile the noodles into serving bowls and ladle in the broth. Top each bowl with a few deep-fried vegetables. Serve immediately, accompanied by the dipping sauce for the vegetables.
Wasabi Croquette
To Cook
Boil potatoes until soft, drain.
Mash potatoes with milk, S&B Wasabi Paste, corn and onion, season with salt and pepper.
Divide mixture into 12 portions, shape.
Coat with flour, egg and breadcrumbs, repeat.
Heat oil to 180˚C, deep fry until golden brown.
Place on kitchen paper to absorb excess oil. Serve with mayonnaise.
Tempura with Wasabi Tartar Sauce
To Cook
Add tempura batter mix to cold water and whisk through, do not over mix. Coat your choice of ingredient in the batter and deep fry in hot oil (150˚C -180˚C) until golden brown.
Mix wasabi paste, mayonnaise, capers, gherkins and chopped parsley. Season with salt and pepper.
Serve with assorted tempura, fish and chips or use as a dipping sauce.
Curry Puff (Karipap)
For Filling
Heat oil in wok, add in curry leaves and onion. Saute onion until translucent then add in potato.
Cook until potato has changed colour on the edges then add chicken breast, stir fry for 1-2 mins then add in curry powder and chilli powder. Add water and bring to boil.
Add salt, sugar, chicken powder & fish sauce to taste, then turn the heat down and cook until potato is soften and the liquid has reduced and form a dry paste. Cool completely before use.
For Pastry
In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.
Rub in butter with flours until crumble, then add in cooking oil, to mix well.
Pour icy cold water over flours, mix thoroughly with a wooden spatula in the mixing bowl. Then, lightly knead till soft dough, do not over work. Cover dough with plastic wrap and rest for at least 15 mins.
To Serve
Divide and shape dough into 13g each ball. Then roll out each ball into a 8-10cm circle, wrap in potato filling. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.
Deep Fried Belachan Chicken Wings
To Prep
Combine marinade ingredients in a bowl. Add chicken and leave for 2 hrs or overnight (preferred).
To Cook
Dip marinated chicken pieces into egg white, followed by seasoned flour.
Heat oil and fry wings in medium heat until nicely browned and cooked through.
Your delicious Malaysian, Deep Fried Belachan Chicken Wings is ready!