EK Recipes

Fermented Soya Bean Paste And Hoisin Sauce Prawns (Har Lok)

Ingredients
600gm Prawns
2 Chilli Paddies,chopped
1 Tbsp Minced Garlic
1 tbsp Minced Shallot
1/2 - 1 Tsp Fermented Soya Bean Paste (Taucu)

Seasoning
5 Tbsp Light Soya sauce
1 Tbsp Cornflour
2 - 3 tbsp Dark Soya sauce
1 Tsp Hoisin Sauce
1 Tsp Oyster Sauce
Some Sugar
100ml Water

Method
Heat some oil and deep fry prawns until cooked.Dish out.
Pour some cooking oil and stir fry the minced garlic,shallot,chilli paddies and taucu until fragrant.
Mix well seasoning and water then pour it into the wok and boil until cooked.Add in fried prawns and stir fry until mix well.
Dish out and sprinkle some spring onion before serving.

Fried Chicken Middle Joint Wings with Salted Egg Sauce

Ingredients
200gm Chicken Middle Joint Wings

Marinade
1/4 tsp Salt
1/2 tsp Sesame Oil
1 tsp Ginger Paste
1 tbsp water
1 tbsp Cornflour
1 tbsp Plain Flour

Sauce
1 Salted Egg Yolks, steamed and mashed
2 sprigs Curry Leaves
1 tsp Chilli Padi, chopped
150ml Evaporated Milk

Seasoning
1 tsp Sugar
Dash of Pepper

Method
Mix chicken joint wings with marinade and marinate for 1 hour.
Heat up oil for deep-frying until golden brown and cooked.Dish and drain.
Leave 1 tbsp oil in wok, stir-fry mashed salted egg yolks, curry leaves and chilli padi until fragrant.
Add in evaporated milk, seasoning and bring to boil.
Add in fried chicken joint wings and stir-fry until well mixed and the sauce has thickened.

Sour Vegetable Soup (Assam Kai Choy)

Ingredients
1 Kg Kai Choy/Mustard Cabbage,cut into pieces
Left over chicken meat
2 Cloves Garlic
8 Dried Chillies
5 Tamarind Slices
1 Big bowl of water

Seasoning
1 Tbsp Oyster Sauce
1 Tbsp Light Soya Sauce
Salt and sugar to taste

Method
Heat 3 tbsp cooking oil and stir fry chicken meat until fragrant and golden brown.
Add in garlic and fry until fragrant.
Add in kai choy,dried chillies,tamarind slices,water and seasoning.
Lower the heat and cook for 1/2 to 1 hour or boil until the vegetables are soft.

Fish Head Curry

Ingredients
1 Fish Head,cleaned
400ml Diluted Coconut Milk
200ml Thick Coconut Milk
1 Eggplant,cut into wedges
1 Tomato,cut into quarters
5 Ladies Fingers
300gm Long Bean,cut into 4cm long
2 Sprigs Curry Leaves

Spices Paste Ingredients - pounded
3 Shallots
2 Cloves Garlic
2 Stalks Lemongrass
2 cm Fresh Tumeric

Chilli paste
3 Tbsp Fish Curry Powder
1 Tsp Turmeric Powder
2 Tbsp Chilli Paste
4 Tbsp Water

Seasoning
1 Tsp Salt to taste
1/2 Tsp Tumix Chicken Cooking Base Seasoning


Method
Rub salt all over fish head,leave on for 20 minutes then rinse salt off.
Heat up oil ,saute pounded ingredients and curry leaves till fragrant.
Add in chilli paste, diluted coconut milk and bring to boil.
Add in ladies fingers,brinjal,long bean,tomato and seasoning. Boil until the vegetables are cooked through, 1-2 minutes.
When it come to a slow boil,add fish head and thick coconut milk, cover and simmer gently.
When fish head is juz cooked,remove promptly from heat.
Serve hot.

Curry Chicken with Evaporated Milk

Ingredients
2 Whole Chicken Leg,cut into pieces
2 Potatoes
150ml Evaporated Milk
400ml Water
2 Sprigs Curry Leaves, use leaves only
2 Stalks Lemon grass,smashed

Ground Ingredients - Combine
3 Fresh Red Chillies
3cm Fresh Turmeric
2cm Galangal
5 Dried Chillies,seeded
2 Stalk Lemon grass, sliced finely
5 Shallots
2 Cloves Garlic

Marinade Ingredients
3 Tbsp Curry meat powders
1 Tbsp Turmeric Powder
1/2 Tsp Salt

Seasoning
1/2 - 1 Tsp Salt
1 Tsp Chicken Stock Granules
Pinch of Sugar

Method
Marinade chicken with marinade ingredients.Set aside for an hour
Heat the work with some cooking oil,deep fry potatoes until golden brown and drain well.
Heat oil and saute lemon grass,curry leaves and combined ground ingredients until fragrant.
Stir fry until mix well.
Add in chicken and fried potatoes and stir fry evenly.
Then pour in 400ml water and evaporated milk and stew cook for about 20 minutes or until chicken is tender and potatoes are cooked.
Put 3 Tbsp evaporated milk and seasoning ,continue to cook until gravy is slightly thick.Serve hot.

Hot & Spicy Chicken Dices with Lady's Finger

Ingredients
1 Boneless Chicken Drumstick, dices
3 Lady's Finger, sliced
1 Onion, cut into pieces
2 Dried Chillies
1 Stalk Spring Onion
2 cloves Garlic, chopped
5 slices Young Ginger, sliced
2 tbsp Cooking Wine

Seasoning
1 tbsp Oyster sauce
1 tbsp Dark Soya Sauce
1 tsp Sesame Oil
2 tbsp Sugar
1 tbsp Chilli Sauce
1 tbsp Tomato sauce
1 tbsp Black Vinegar

Marinade (marinade and set aside for 30 minutes)
1/2 tsp Salt
1 tsp Sesame Oil
1/2 tsp Pepper
1 tbsp Tapioca Flour
1 tbsp Cooking Wine

Method
Heat oil in wok and deep-fry chicken meat until well cooked.
Remove and drain.
Fry lady's finger, remove and drain.
Heat up 2 tbsp oil, saute garlic, ginger, onion and dried chillies over low heat.
Add chicken, lady's finger and seasoning, mix well.
Add in spring onion and fry over high heat. Serve.

Chicken Fillet in Curry Powder

Ingedients
300gm Chicken Fillet, cut into pieces

Marinade
1 tsp Life Kitchen Ginger Marinade Paste
1 tbsp Plain flour
2 tsp Corn flour
1 tsp Chicken flour
Pinch of Salt
1 tbsp Curry Powder (preferably watch brand curry powder)
2 tbsp Water

Method
Marinade the chicken for 30 minutes.
Heat oil in a wok and deep-fry chicken fillet until golden brown.
Dish up.

Roasted Teriyaki Honey Chicken Wings

Ingredients
8 Chicken Wings

Marinade
50ml KIKKOMAN* Teriyaki Marinade Honey & Soy
1/2 tsp Salt
1/4 tsp Pepper

Method
Mix chicken wings with the marinade in a container.
Cover and leave in the refrigerator for at least 3 hours or overnight.
Bake in oven at 350 degrees for 20 minutes.
Turn pieces over and bake 25 minutes longer or until the wings are cooked through.

Deep-Fried Chicken Wrapped In Pandan Leaves

Ingredients
3 Chicken Thighs,deboned
Oil for deep frying

Seasoning
1 Tbsp Oyster Sauce
1 Tbsp Fish Sauce
1 Tsp Sesame Oil
1 Tsp Ginger Paste
1 Tbsp Cornstarch
1/2 Tsp Turmeric Powder
1/2 Tsp Dark Soya Sauce
Pinch of Salt

Method
Marinade the chicken for 3 hours,or preferably overnight.
Wrap a small piece of chicken in pandan leaves.
Steamed the chicken about 10 minutes till the pandan leaves soft.
Deep fry the wrapped chicken until the chicken is fully cooked.
Serve hot.

Crispy Pork In Peanut Sauce

Ingredients
200gm Pork Belly,cut into pieces
1 Tbsp Toasted Peanut

Marinade
1/2 Tsp Salt
1/2 Tbsp Light Soya Sauce
Dash of sesame oil and pepper
1 Egg
Some cornflour,wheat flour and breadcrumb

Sauce
2 Tbsp Peanut Butter
1 Tbsp Chilli Sauce
1/2 Tsp Sugar
80ml Hot water

Method
Marinade pork belly for 30 minutes.
Coat pork belly with cornflour,flour and breadcrumb.
Deep fry until golden brown.Dish and drain.
Bring peanut sauce to boil,add in fried pork belly and mix well.Serve.

Szechuan Prawn Soup

Ingredients
5 Medium Prawns,shelled and chopped
100gm Chicken/Pork,minced
1/2 Red Capsicum,diced
3 Dried Mushroom,soaked and sliced thinly
1/2 Carrot,shredded finely
2 Baby corn,diced
1 Egg bean curd,diced
1 Egg,lightly beaten
1 Tbsp Chopped Garlic
Some chopped Spring onions
450ml Water

Seasoning
3 - 4 Tbsp Lea & Perrins Worcestershire Sauce
1 Tsp Salt
1 Tbsp Scallop Sauce
1 Tbsp Light Soya Sauce
1/2 Tbsp Pepper
3 Tbsp Cornflour Water for thickening

Method
Heat up 2 tbsp oil,saute garlic until fragrant.
Add in prawns,meat,carrots,chinese mushroom,red capsicum,baby corn and stir well.
Add water,egg beancurd,seasoning and bring to boil.
Thicken with cornflour water and bring to boil.Add in beaten egg and stir well.
Garnish with spring onions and serve hot.