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Showing posts from November, 2013

Kung Pao Noodles With Chicken

This popular take-out stir-fried noodle is so simple to make at home. Cooked with cubed chicken fillet, vegetables and the irresistible “kung pao” sauce and topped with cashews. Please check out the video below on "How To Make Kung Pao Noodles With Chicken".

Homemade Dumpling Wrappers

Homemade dumpling wrappers tend to stick together, so remember to cover them with plenty of flour. If you are not going to use it straightaway, then wrap it with a saran wrap.

Cheesesteak Sandwiches

What do you get if you add beef and cheese? I say, it's a comfort food at its best! Try this Cheesesteak Sandwiches recipe, marinated with store-bought fajita seasoning. Also, don't forget to check out my cooking video and please subscribe. Thanks.

Goreng Pisang/Fried Bananas

Fried Banana's also known as Goreng Pisang in Malaysia is one of my favorite deep-fried snacks, made with ripe bananas and coated with batter before deep-frying. It's a simple snack, but they taste so good!

How To Crack Open and Grate A Coconut

Hey guys, I want to share a short video on "How to crack open and grate a coconut" with you. This video guide is for anybody that doesn't have access to freshly grated coconut. They taste so much better on any Asian snacks that required coconut. A coconut grater is a good kitchen gadget to have if you work a lot with coconut. It's easy to use, and it took me less than ten minutes to grate a coconut. Anyway, I bought the grater from eBay and at a reasonable price too. 

Pan Grilled Rockfish Fillet In Banana Leaf

This recipe demonstrates the versatility of the Sambal Paste With Lemongrass that I posted earlier. Once you have the sambal on hand- you can create many delicious spicy meals like this Pan Grilled Rockfish Fillet In Banana Leaf. I use rockfish fillet, but you can opt for skate wing, stingray, or any mild flavor fish. 

Claypot Steamed Fluffy Eggs

If you are short of time to cook, then try this simple and healthy Steamed Fluffy Eggs recipe. Just whisk up some eggs and mix it into a small pot of chicken broth, and let it steam on low heat for 3 to 4 minutes. That's all there is to it, and best of all, the eggs taste superb. Please check out the video below for the full recipe. 


Sambal Paste With Lemongrass

This Sambal Paste With Lemongrass is one of my favorite recipes. It is aromatic, spicy, and it's great to cook with chicken, seafood or vegetables. You'll be surprised by how versatile this simple sambal paste is, it can be turned into many mouth-watering dishes. Which, I will share with you too.

Steamed Fish With Garlic, Chili, & Lime Sauce

Barramundi is a readily available fish, and it is perfect for steaming whole. Try it with this fast, Thai styled recipe. Just steam the fish and whip up a sweet, spicy and sour sauce while it's cooking. Once the fish is cooked, spoon or pour the sauce over it. Topped with some coriander and served with plenty of steamed rice.

Easy Peanut Sauce

Recently, I posted a recipe on Malaysian Chicken Satay, and to complete the dish; I have an Easy Peanut Sauce. It is made with only two ingredients, first is some natural peanut butter, made without oil or seasoning, and the second is some Sweet Chili Sauce.

Malaysian Chicken Satay

Today, I have a flavorful, juicy Malaysian Chicken Satay recipe for you. It just isn't satay if you don't have some peanut sauce. So I'll be sharing my new and improved "Easy Peanut Sauce" for my next post.

Recently, I started uploading step-by-step videos on YouTube, so if you liked the videos, please leave a like and subscribe if you want to see more.





Malaysian Chicken Satay

Ingredients

500 grams (2 pieces) Chicken Breast, lightly pounded and cut into strips

Spice Paste
2 Tbsp Onion Powder
3 ¼ tsp Ginger Powder
¼ tsp Fennel Seed Powder
4 tsp Lemongrass Powder
¼ tsp Cumin Powder
4 Tbsp Sugar
1 Tbsp Turmeric Powder
¾ tsp Sea Salt
4 Tbsp Warm Water
1 Tbsp Peanut Oil

Peanut Oil for basting
20 Bamboo Skewers, soaked
Charcoal Grill

Method

Combine the Spice paste ingredients and marinate the chicken for at least 6 hours or overnight.

Prepare the charcoal fire for direct heat cooking.

Thread the marinated chicken pieces onto each skewer. Grill the satay and baste…