Coffee chicken
Coffee chicken
(1/2 chicken sut into pieces, marinated with 1tbsp oyster sauce, 1tbsp sugar, 1tsp salt, 2tbsp plain flour, 1tbsp custard flour, 1 egg, 1tsp soda bicarbonate for about 1~2 hours) then deep fried and drain, set aside.)Coffee sauce : 2tbsp Maltose, 1tbsp Lea and Perrins Worcester sauce, 1tbsp sugar mix with 1tbsp instant coffee powder and 1 cup of water. Put all ingredient into wok and let it boil until thick. Pour the fried chicken into the sauce and fried till all the pieces are cover with the sauce. Remove and decorate and serve. 
Just marinaded the beef meat with soy sauce and black pepper for half an hours, then arrange it with the veges into the bamboo stick, apply some butter and honey and pan fry.
Grill Lamb shoulder
The outlook similar to 'char siew' hehehee...Eat with fresh spring onion and chinese cabbage will be nice too... 
Last Sunday I have tried this recipes, I only manage to take one pieces the rest all wallop by Papa :). So yesterday I make it again...
Ingredients:-
White button mushrooms – 1 box (remove stems)
(Stem mushroom to chopped fine)
Lemon juice – 2tsps
Butter - 2tsps
Red onion – ½ (finely chopped)
Chopped garlic -2 tsps
Grated Parmesan Cheese – 100g ( I dont have Parmesan Cheese so I alter to Cheddar Cheese)
Breadcrumbs – 1 cup ( I item I have left out)
Egg – 1 (whisked)
Double cream – 2tbsps (alter to whipping cream)
Tarragon – 3tsps
Italian parsley – 4 tsps (I used dry mint leaves)
Methods :
1) Wash mushrooms, remove stems and towel dry, brush lemon juice on mushrooms.
2) Melt butter in pan, stir fry onion, and garlic, follow by chopped mushrooms stems, continue stir fry for 2-3 minutes. Turn off the heat and mix in cheese, breadcrumbs, whisked eggs, cream and tarragon. Season with salt as filling.
3) Grease a baking tray, pre heat oven at 150degC for 5mins.
4) Stuff mushrooms with filling. Bake them for 12mins, sprinkle Italian parsley on top, serve.
Beef & Veges skewers
Beef & Veges (red & yellow capsicum and shallot) skewers
It was a prefect party food, easy to make and it healthy and delicious..
Just marinaded the beef meat with soy sauce and black pepper for half an hours, then arrange it with the veges into the bamboo stick, apply some butter and honey and pan fry.Grill Lamb shoulder with Thai Green curry
Vegetable Thai Green Curry..
(Bean, red capsicum, yellow capsicum, carrot, fresh basil, cucumber, thai curry paste, coconut milk)
Grill Lamb shoulder(Just marinaded the lamb shoulder with some salt, black pepper, and dry rosemary)
Beside the lamb shoulder was grill sirloin steak, it also a prefect match to the thai green curry paste/sauce.Grill pork belly
Suppose to make roasted pork (Siew yoke) but the pork belly wasn't suitable for this dish because it got too many 'thin' meat instead what we call it 'ng far yoke' - got 5 layer (skin, fat, meat, fat and meat with bone) :p....So I just marinade this 3 layer pork belly with some seasoning (siew hing wine, oyster sauce, sugar, light soy sauce, five spices powder and little bit nam yee) for about 4 hours.
The outlook similar to 'char siew' hehehee...Eat with fresh spring onion and chinese cabbage will be nice too... Mushroom Stuffed with Cheese and Garlic
Last Sunday I have tried this recipes, I only manage to take one pieces the rest all wallop by Papa :). So yesterday I make it again...Ingredients:-
White button mushrooms – 1 box (remove stems)
(Stem mushroom to chopped fine)
Lemon juice – 2tsps
Butter - 2tsps
Red onion – ½ (finely chopped)
Chopped garlic -2 tsps
Grated Parmesan Cheese – 100g ( I dont have Parmesan Cheese so I alter to Cheddar Cheese)
Breadcrumbs – 1 cup ( I item I have left out)
Egg – 1 (whisked)
Double cream – 2tbsps (alter to whipping cream)
Tarragon – 3tsps
Italian parsley – 4 tsps (I used dry mint leaves)
Methods :
1) Wash mushrooms, remove stems and towel dry, brush lemon juice on mushrooms.
2) Melt butter in pan, stir fry onion, and garlic, follow by chopped mushrooms stems, continue stir fry for 2-3 minutes. Turn off the heat and mix in cheese, breadcrumbs, whisked eggs, cream and tarragon. Season with salt as filling.
3) Grease a baking tray, pre heat oven at 150degC for 5mins.
4) Stuff mushrooms with filling. Bake them for 12mins, sprinkle Italian parsley on top, serve.
Roasted Steak with Red Wine Sauce
Ingredients :-
Beef steak meat – 12lbs
Marinade :-
Salt – 2tsps
Crushed black peppercorns – pinch
Red Wine Sauce :-
Chopped garlic – 2tbsps
Chopped shallot – 2tbsps
Butter – 15g
Flour – 2tbsps
Broth – ½ cups
Red wine – 3tbsps
Dark soy sause – 1tsp
Crushed black peppercorns – pinch
Methods :-
1) Wash and towel dry beef steak, marinade for 15mins
2) Pre heat oven ar 210degC for 10mins. Put the beef steak on roasting tray, bake in oven for 10mins first and then turn over the beef steak and bake for another 1mins.
3) Take out the beef steak and let cool for 10-15mins.
4) After removing the beef steak from baking tray, pour the gravy into bowl for making red wine sauce use.
5) Heat up fry pan, put in butter stir fry garlic, shallot and crushed peppercorns until fragrant. Mix in flour while stirring, add in broth little by little and the red wine, sugar and dark soy sauce mix with some water. Taste and season accordingly.
6) Carve the beef steak and serve with red wine sauce.
I found this recipes in my Asian recipe book, so I give it a try...it come out nice and Kakak said can open stall edi...hahaaa
All you need is :-
Presoaked Cuttlefish - 300g
and Peanut Sauce
Peanut sauce ingredient:-
3tbsp oil
2tbsp chopped shallot
1 stalk lemongrass (chopped)
4tbsp Chilli Boh sauce
5tbsp peanut butter (I used ladychoice brand)
1/2 tbsp sugar
100ml water
1tsp corn flour mix with 1tbsp water (for thickening purpose)
1) Heat up oil, saute chopped shallot and lemongrass until fragrant. Add in remaining ingredients and bring to boil...(that's it, it ready to serve with the presoaked cuttlefish)
2) Blanch presoaked cuttlefish in boiling water for short while. Dish and pour the sauce on top and serve hot.. 
Beef steak meat – 12lbs
Marinade :-
Salt – 2tsps
Crushed black peppercorns – pinch
Red Wine Sauce :-
Chopped garlic – 2tbsps
Chopped shallot – 2tbsps
Butter – 15g
Flour – 2tbsps
Broth – ½ cups
Red wine – 3tbsps
Dark soy sause – 1tsp
Crushed black peppercorns – pinch
Methods :-
1) Wash and towel dry beef steak, marinade for 15mins
2) Pre heat oven ar 210degC for 10mins. Put the beef steak on roasting tray, bake in oven for 10mins first and then turn over the beef steak and bake for another 1mins.
3) Take out the beef steak and let cool for 10-15mins.
4) After removing the beef steak from baking tray, pour the gravy into bowl for making red wine sauce use.
5) Heat up fry pan, put in butter stir fry garlic, shallot and crushed peppercorns until fragrant. Mix in flour while stirring, add in broth little by little and the red wine, sugar and dark soy sauce mix with some water. Taste and season accordingly.
6) Carve the beef steak and serve with red wine sauce.
Peanut Sauce for Presoaked cuttlefish
I love this peanut sauce with presoaked cuttlefish + Kangkung. Is so yummy...I found this recipes in my Asian recipe book, so I give it a try...it come out nice and Kakak said can open stall edi...hahaaa
All you need is :-
Presoaked Cuttlefish - 300g
and Peanut Sauce
Peanut sauce ingredient:-
3tbsp oil
2tbsp chopped shallot
1 stalk lemongrass (chopped)
4tbsp Chilli Boh sauce
5tbsp peanut butter (I used ladychoice brand)
1/2 tbsp sugar
100ml water
1tsp corn flour mix with 1tbsp water (for thickening purpose)
1) Heat up oil, saute chopped shallot and lemongrass until fragrant. Add in remaining ingredients and bring to boil...(that's it, it ready to serve with the presoaked cuttlefish)
2) Blanch presoaked cuttlefish in boiling water for short while. Dish and pour the sauce on top and serve hot..
Asam Laksa..
I love asam laksa. I wanted to try to cook it for so long but I don't have the stock recipe...Hmm...actually I have it but I haven't flip over the recipe book so I can't find it, till last week I wanted to make some asian dessert and I found the asam laksa recipe...'Ting'...
So I grab all the ingredient and start my project...
Tateng...
Hmm...doesn't look like asam laksa hor...because I put too much fish I guess..and I shall pour the soup first before put those cucumber la, onion la, pineapple la, red chilli la, on top. I forgot, I put those first before pour on the soup so ended like this...:p
Ingredient:-
Stock:-
3 litres Asam Water
1 thick torch flower (bunga teratai)
2 slice asam
4tbsp sugar
1tbsp salt
Condiments (pounded - I used blended to blend :p)
230g shallot
2 glove garlic
15g fresh turmeric
4 stalks lemon grass
1/2 tbsp belacan
2tbsp chilli paste
Others ingredient :-
1 big tin sardin (only the fish meat and mash a bit)
2-3 slices pineaple (diced)
500g cucumber (shredded thickly)
120g Onion (diced)
7-8 chilli padi (sliced)
8 red chilli (sliced)
60g pickled chinese onion (sliced)
30g mint leaves
shrimp paste
Pasta:-
Bihun/thick bee hoon/ Cintan mee or others paste as you like.
Method :-
1) Boil the pounded/blended condiments in Asam water. Add the torch flower, asam ans simmer for 20-30 minutes. Season with sugar and salt.
2) Put in the sardin mash into stock and boil for 30min.
3) Cook the pasta in hot water and place into bowl, pour the stock and shimmer with cucumber, onion, pineapple, chili padi, red chilli, mint leaves and shrimp paste. Serve...
Grill BBQ Sauce Chicken Wing
Ingredient:
BBQ Sauce,
1 onion (chopped finely)
1 tbsp chopped garlic
4 tbsp tomato sauce
2 tbsp chili sauce
2 tbsp hoi sin sauce
1 tbsp black vinegar ( can opt for organic brown rice vinegar)
1 tbsp sugar
1tsp salt
Method :-
Heat up 3 tbsp oil, saute chopped onion and garlic until fragrant.
Add in remain ingredient and bring to boil. Remove from heat.
Chicken Wings - 12pcs
Used the BBQ sauce to marinate the chicken for an hour, then bring to oven to grill at 180' for 15min, then used the remain sauce to brush on the wings and bring back to grill for 10mins and turn over the wings and brush again with the sauce and back to oven for another 10mins, repeat step until the wing is golden brown/cooked.
Steam Yam Cake
Ingredients:-
(Filling A)
80g chopped pickled radish
80g dried shrimps
150g minced meatsugar,
salts and pepper to taste
(Filling B)
1bowl fried shallot slices ( around 5biji depend on the sizes)
1/2 bolw diced spring onion1 bolw Hoi Sin sauce ( I opt for Kimball thai chili sauce)
(Batter)
300g Yam, diced and steamed (till cook and soft)
250g Long grain rice flour
250ml Water
750ml Hot watera little five recipes powder.salt and pepper to taste.
Method:-
1) Heat 4tbsps of oil in wok, stir fry (Filling A) ingredients until frangrant. Set aside.
2) Stir water into rice flour and mix evenly, pour in hot water. Season with five recipe powder, salt and pepper. Mix well.
3) Arrange bowl in steamer, add diced yam in each bowl, pour batter in, and steam for 15min.
4) Remove and leave for cool. Unmould the cakes and arrange on a plate, put (A) and (B) ingredients on top and serve.
Nam Yee sauce Ingredients;
5pcs shallot (chopped)
Ginger chopped
Garlic shopped
1 pat gok
5cm cinnamon stick
2tbsp oyster sauce
2tbsp Xiau Hing wine
1tbsp sugar
pinch of salt
500ml water
Method :
1) Salute chopped shallots , ginger, garlic until fragrant, add in pat gok and cinnamon stick and remain ingredients, bring to boil for 20min.
2) Use 2-3tbsp of the nam yee sauce to marinade the chicken for about 3 hours.
3) Put the marinaded chicken on baking tray together with the sauces and grill at 200degC at the pre heated oven for 25min.
4) Rotated the chicken and continue grill for 20min.
Variation: You can pan fried the chicken in stead of grill.
You can alter chicken for pork belly, cut it in to small pieces and deep fried, a good
snack to eat with beer..
Add in lemongrass, curry leaves and stir fry until aromatic.
Add in seasoning, taufu-pok and eggplant, stir well.
Pour in coconut milk, asam juice and bring to boil.
Add in fish head, lower the heat and continue to cook for 10-15min.
Add lady’s finger, thick coconut milk and continue to cook for another 5minutes. Dish up and serve.Steak au Poivre VertIngredients (serves 4):-
PancakesIngredients (serves 4):-
Chicken StroganoffThe recipe serves 4.
1. Marinate pork loin with charsiew sauce, chinese cooking wine, sugar, fish sauce and leave in fridge overnight.
2. Place pork and marinade in foil, and bake covered at 220deg for 20 min. Place a bowl of water at the bottom of the oven (said to result in more tender meat).
3. Open up foil and bake uncovered till slightly charred, turning often.
4. Remove pork and separate from remaining marinade, if any. Brush all over with glaze (mixture of 1tbs dark soy sauce, 1 tbs oil, 1 tbs honey and a drop of red food colouring).
5. Bake for another 10 min or so, depending on how chao tar you like your charsiew.
Verdict: Eddie's favourite dish and he said this was excellent. Sean ate up even though he wasn't happy about it, while Brian loved it. Can cook this in larger batches and freeze for future use.
Source: Rasa Malaysia
1. Marinate 500g chicken wings (mid joints) with ginger juice (from pounded 2" ginger), 1 tbs honey, 1 tbs light soy sauce, 1/8 tsp salt, 1/8 tsp turmeric powder, 1/8 tsp chilli powder, for 1-2 hours.
2. Bake at 375 deg F for 20-25 minutes.
Tip: Bake for 20 minutes. Remove from oven. Hold wing with tong and grill over stove at medium heat. I did it over my glass-top stove and the wings were grilled beautifully.
Verdict: Everyone loved this. I didn't taste this but reckon it probably tastes like ayam percik, my favourite style of barbecued chicken. Gotta try cooking ayam percik one day.
Source: Various
Easiest kaya recipe ever. As long as you get the proportions equal, ie 1 cup sugar, 1 cup egg, 1 cup coconut cream, you're on your way to kaya success. My slow cooker was a small one, so I only used 2/3 cup of each.
1. Mix beaten egg with sugar (I used Demerara brown sugar).
2. Pour into slow cooker. Pour coconut cream in. Stir.
3. Start slow cooker on low, my slow cooker did not have any dial, so it was probably on medium all the way.
4. Stir constantly. Mixture will thicken in about 2 hours or so.
5. If you do not like your kaya curd-like, blend it (discard any sugar water left i the slow cooker). Kaya will be smooth like those sold in shops.
Inspired by CookingismyPassion
1. Season chicken with turmeric powder, salt and corn flour for at least 30 minutes.
2. Fry and set aside.
3. Use part of remaining oil to fry lemongrass, 3 cloves, half a cinnamon stick and 1 large tomato (or more if desired). Add oil if required as tomato turns to puree.
4. Add chilli paste (I used the chilli paste from this recipe). Stir.
5. Add fried chicken and simmer. Add water if required.
6. Add ketchup, salt and sugar to taste.
1. Chilli Paste recipe. Soak 20 dried chillies in hot water for 30 min (or boil if you can't wait). Cut chillies in half and remove as much seeds as you want (the more seeds there are, the hotter your chilli paste will be). Drain and blend with 2 large fresh chillies and 1 cm thick or 1 level tbs of belacan (roast belacan in oven first).
2. Blend 14 shallots, 3 cloves garlic and a bit of ginger. Fry this paste in 100ml of heated oil. Stir constantly till this paste turns fragrant.
3. Add chilli paste from No1 and mix well. Reduce heat and slowly fry till the paste darkens to a deep-red brown and oil separates (20 min or so).
4. Add 3 tbs sugar, 1 tsp salt and water (amount of water depends on how thick you want your sambal to be).
5. Add sliced Bombay onion and boil.
6. Add prawns or Ikan Bilis (for ikan bilis, separately fry it first in hot oil till crispy).
7. Stir and add sugar, salt, and other seasoning (eg light soy sauce) to taste.
NOTE: The original recipe calls for assam (tamarind) pulp juice to be added instead of water. I
1. Cut small incisions on tenderloins to tenderise. Sprinkle salt and pepper on both sides.
2. Coat tenderloins with plain flour, shake off excess flour, next coat with egg, then bread crumbs
3. Submerge in hot oil for 2 minutes, turn and fry for another 2 minutes, turn and fry another 1 minute. Adjust heat as required.
4. Place on kitchen towel for oil to be absorbed. Cut into bite-sized pieces and add Tonkatsu Sauce (thick Japanese Worcestershire sauce).
1. Soak 1/2 packet bee hoon in warm water. I don’t like chewy bee hoon, so I use slightly hotter water. Add 1 tbs each of dark soy sauce, light soy sauce, sugar and sesame oil for bee hoon to absorb.
2. After half hour or more, drain bee hoon, but keep the liquid.
3. Fry 1 tbs garlic. Add vegetables/meat if you like. Do not stinge on the oil.
4. Add bee hoon. Mix well to let bee hoon absorb oil. If too dry, add some of the liquid that was used for soaking earlier.
5. Add 2 tbs dark soy sauce, 1 tbs light soy sauce, 1 tbs fish sauce, 1 tsp kicap manis (optional), salt and msg (optional) to taste. Please note these are all estimates, add according to your own taste.
Source: Mrs Jones from M4M
1. Pound 4 cloves garlic and 2 slices ginger.
2. Marinate 1kg chicken wings with pounded garlic and ginger, 4 tbs oyster sauce, 4 tbs kicap manis, 3 tbs tomato ketchup, for at least 4 hours.
3. Bake at 190C for 20 min. Leave some marinade for basting. After 20 min, turn over, baste with marinade, bake 20 min on 180C, turn over, baste and bake another 10 min, longer if you like it drier or slightly burnt.
1. Soak 50g dried shrimps for 10 min. Drain and mince. Toast/fry with no/little oil. Set aside. Fry 4 sliced shallots and set aside.
2. Place soft tofu gently in boiling water, boil for 1 min.
3. Drain tofu, place on plate. Drizzle 1.5 tbs oyster sauce and 1.5 tsp oil.
4. Add fried dried shrimps and fried shallots.
5. Garnish with chopped chilli and spring onions.
Source: Improvised from Kuali
Ingredients:
500 gms pork (with skin and some fat), keep pork whole without slicing
For Marinade
1 tbsp light soy sauce
1/4 tsp 5-spice powder
1 tbs oyster sauce
1/2 tsp dark soy sauce
1/2 tsp pepper
1/2 tsp salt
2 tbs sugar or to taste
4 whole garlic pods with skin on
1 star anise
4cm cinnamon stick
4 cloves
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp sugar or to taste
Salt to taste
1 cup water
Hard-boiled eggs (optional)
Instructions:
1. Marinate pork for several hours or overnight.
2. Heat claypot or heavy-based saucepan over medium low heat.
3. Put in marinated pork to brown.
4. Add garlic pods, cinnamon stick, star anise and cloves.
5. Pour in half cup of water and cook covered for 5-8 minutes.
6. Add in dark soy sauce, light soy sauce, sugar and salt to taste.
7. Add half cup of wter and simmer till gravy is thick and meat is tender.
8. If gravy is too thick, just add more water. Same if meat is not tender enough, just add water and simmer for a longer time.
9. Add peeled boiled eggs.
10. To serve, cut pork into slices and add gravy to the dish.
REVIEW:
When cooked: Tuesday 6 February 2007
Which meal: Dinner
Which try: I'm sure I've tried this before, but not sure how many times
Missing ingredients: Cinnamon sticks
Exchanged ingredients: Used 2 whole garlic pods instead of 4 (the garlic here is huge)
Difficulty Level: 2.5
Others: Recipe did not have hard-boiled eggs in it. Oh when I bought the pork it was already sliced.
Source: www.aromacookery.com
Ingredients:
400 gms pork loin or tenderloin
1/2 tbsp light soy sauce
1/2 tbsp sugar
1 tsp cornstarch
a few drops of sesame oil
a large knob of ginger, about 80 to 100 gms
2 tbsp vegetable oil
light soy sauce, about 2 tbsp or to taste*
water, about 150 ml or just enough to cover the pork
Instructions:
1. Cut pork against the grain into thin slices.
2. Marinate for at least half an hour with 1/2 tbsp light soy sauce, 1/2 tbsp sugar, 1 tsp cornstarch, and a few drops of sesame oil.
3. Peel the ginger, slice thinly, and cut into fine strips.
4. Heat the wok till very hot. Add the oil and saute the ginger for about one minute, turning constantly.
5. Over moderately high heat, add the pork and stir-fry with the ginger. When the pork starts to change color, add light soy sauce and stir-fry to mix evenly.
6. Quickly pour in the water. When the mixture bubbles, immediately turn the fire off to prevent overcooking the pork. Serve with plain rice.
Source: www.aromacookery.com
Ingredients:
800g pork loin steak
1 tsp corn flour
1 small bowl chopped shallots
1 whole chopped garlic
5 bruised lemongrass
Some galangal, sliced or bruised
Light soy sauce and dark soy sauce to taste
Water
Instructions:
1. Fry shallots, garlice, galangal and lemongrass till fragrant.
2. Add pork (which has been tenderised with corn flour or with back of cleaver), sprinkle brown sugar generously.
3. When sugar has melted, add light and dark soy sauce.
4. Add just enough water to cover meat (not too much). When boiled, taste and add sugar and light soy sauce if necessary.
5. Cover and braise for 1 hour. Remove cover and if drier version is preferred, remove excess gravy and continue to fry pork on high heat, adding dark soy sauce to make pork darker.
6. Cut pork into bite-sized pieces before serving.
Source: M4M
Ingredients:
600g prime ribs
2 tbsp charsiew sauce
Corn flour
1 can coca-cola
Instructions:
1. Marinate pork ribs with charsiew sauce and corn flour for 2-3 hours. Fry.
2. Add a can of coca-cola.
3. Cover and simmer for 15 minutes.
4. Remove cover, cook on higher heat till gravy almost dries up.
Source: Lai Eng
Ingredients:
1 seabass/pomfret
Ginger (thin shreds)
Fish sauce
Oil
Sugar
Spring onion (thin shreds)
Method:
1. Place fish on a heat-resistant dish. Place ginger on top of fish. I love ginger, hence the generous amount seen above. Steam for 15 minutes.
2. Remove liquid/sauce from dish. Set aside.
3. Boil oil (amount depends on your taste).
4. Pour oil over entire length of fish (be careful, oil may splatter).
5. Sprinkle some sugar. Add spring onion.
7. Add fish sauce.
Ingredients:
2 fillets of fresh boneless salmon
Olive oil
Tomato (optional)
Spring onion
Water
Seasoning
Dark soy sauce
Maggi Seasoning
Balsamic Vinegar
Lea & Perrins
Dry sherry cooking wine (Hua Tiow Chiew can be used as well)
Sugar to taste
Garnishing
Coriander (optional)
Method:
1. Heat up olive oil. Pan fry salmon.
2. Add dash of dark soy sauce, maggi seasoning, balsamic vinegar, lea & perrins and cooking wine.
3. Let the sauce seep into the salmon. Sprinkle sugar on salmon.
4. Wash and cut tomatoes (optional) and spring onion.
5. Turn salmon over to cook other side.
6. Add tomatoes and spring onion. Add a bit of water (more if you prefer more gravy). Simmer.
7. Garnish with coriander before serving.
Ingredients:
4 eggs (add or reduce as required)
Slightly less than 4 eggshells of hot water (water is proportionate to number of eggs)
Chopped coriander (optional)
Sliced ham (optional)
Salt to taste
Light soy sauce to taste
Pepper to taste
Method:
1. Place cloth inside a big pot of water. Cover pot and boil.
2. Chop coriander and cut a few pieces of ham (or sausage, I happened to have ham I wanted to use)
3. Break eggs into a big bowl. Swirl with a pair of chopsticks (try not to do this too hard, so as to minimise bubbles). Add water and continue to swirl till evenly mixed. Add salt to taste.
4. Add coriander and ham, swirl.
5. Cover bowl tightly with aluminium foil or a metal cover and place inside pot. Cover pot and boil for 25-30 minutes.
6. To serve, add light soy sauce, pepper if required.
Source: Waitrose
Ingredients:
2 fillets of fresh boneless salmon
1 tbsp ginger (chopped)
1 clove garlic (finely-chopped)
Half a lemon
Chopped coriander
Olive oil
Balsamic vinegar
Water cress
Method:
1. Preheat oven to 200°C, gas mark 6. Place salmon on a piece of foil.
2. Sprinkle evenly with chopped ginger and garlic. Squeeze juice of half a lemon over salmon and sprinkle with chopped coriander.
3. Wrap loosely in foil and bake for 13-15 minutes.
4. Serve with watercress, dressed with a drizzle of olive oil and balsamic vinegar.
1. Heat 2 tbs oil, fry 1 tsp minced garlic and a few slices of ginger till fragrant. Stir in sliced large yellow onion and fry till slightly soft.
2. Add chicken and fry well.
3. Add 1 tbs oyster sauce, 1 tsp dark soy sauce, a big of rock sugar, 1 tsp hua tiow chiew and 1/2 cup water.
4. Braise over medium heat for 10 mins.
5. Lower heat and simmer for 20 mins (covered). Add salt and pepper to taste.
6. Add spring onions as garnishing if desired. Add 1 tsp sesame oil before serving.
Ingredients:
6 pieces oxtails
5 slices garlic
5 shallots
Tomato
Carrot
Onion
Pepper
1. Boil oxtail with salt.
2. Fry garlic and shallots till fragrant.
3. Add too oxtail soup. Add tomato, carrot, and onion.
4. Pepper to taste.
REVIEW:
When cooked: Long time ago, in Frankfurt
Which meal: Lunch
Missing ingredients: Nil
Exchanged ingredients: Nil
Difficulty Level: 3
Others: It was lots nicer when I ate this at Adhe's place.
Ingredients:
Ginger
Garlic
Spring onion
Dark soy sauce
Light soy sauce
Wine
Sesame oil
Pepper
Sugar
Method:
1. Fry ginger and garlic and spring onion.
2. Add liver (liver cut into small pieces).
3. Add wine, light ss, dark ss
4. Add sugar and water to taste.
5. Add sesame oil and pepper when done.
Ingredients:
1 kg beef, cubed
2 serai, crushed
2 daun kunyit
3 daun jeruk
3 daun salam
1 tbsp asam jawa
1 to 1.5 l coconut milk
salt to taste
Blend (A)
10 fresh chillies (5 if from Toom)
2.5 cm ginger
2.5 cm kunyit or 1 tsp turmeric powder
2.5 cm lengkuas/galanggal
10 shallots
5 cloves garlic
Instructions:
1. Tumis A with crushed serai/lemongrass, daun kunyit/turmeric leaves, and other leaves (optional) till fragrant. I recently added a few kaffir lime leaves.
2. Add coconut milk. Recipe calls for 1.5l, but 1 l should be enough.
3. Add 1 tbs asam jawa and salt, boil.
4. Add beef.
5. Cook on very low fire till meat turns dark brown (5 hours) and there's very little gravy. If you don't find it sweet enough, add some palm sugar.
Source: Dawn Wu
Ingredients:
8 chicken wings
4 Tbsp light soy sauce
2 Tbsp wine
1 Tbsp honey
Spring Onion
1 tbsp sugar (optional)
Instructions:
1. Marinate wings with all ingredients, bake at 200 degrees.
Ingredients:
6 chicken wings
Pepper
Salt
2 Tbsp curry powder
1 tsp coriander powder
2 Tbsp tomato sauce
Oil
Instructions:
1. Marinade chicken with pepper, salt, curry powder, coriander powder, tomato sauce.
2. Rub oil on chicken before baking at 200 degrees.
Grill Nam Yee Chicken
Nam Yee sauce Ingredients;
5pcs shallot (chopped)
Ginger chopped
Garlic shopped
1 pat gok
5cm cinnamon stick
2tbsp oyster sauce
2tbsp Xiau Hing wine
1tbsp sugar
pinch of salt
500ml water
Method :
1) Salute chopped shallots , ginger, garlic until fragrant, add in pat gok and cinnamon stick and remain ingredients, bring to boil for 20min.
2) Use 2-3tbsp of the nam yee sauce to marinade the chicken for about 3 hours.
3) Put the marinaded chicken on baking tray together with the sauces and grill at 200degC at the pre heated oven for 25min.
4) Rotated the chicken and continue grill for 20min.
Variation: You can pan fried the chicken in stead of grill.
You can alter chicken for pork belly, cut it in to small pieces and deep fried, a good
snack to eat with beer..
Curry fish head
Ingredients:
10 shallots, chopped
5 garlic, chopped
1tbsp chopped ginger
2 stalks lemongrass, bruised
1 tbsp curry leaves
10 taufu-pok, cut into half
1 eggplant cut into strips
1000ml coconut milk
3tbsp asam paste, mixed with 100ml water and squeezed out juice
½ fish head (abt 600g)
5 lady’s fingers, sliced
200ml thick coconut milk
3tbsp seafood curry powder
1tsp turmeric powder
1tsp salt
1tbsp sugar
1tbsp light soya sauce
3-4tbsp oil
Methods:
Heat up oil, sauté chopped shallot, ginger and garlic until fragrant.Add in lemongrass, curry leaves and stir fry until aromatic.
Add in seasoning, taufu-pok and eggplant, stir well.
Pour in coconut milk, asam juice and bring to boil.
Add in fish head, lower the heat and continue to cook for 10-15min.
Add lady’s finger, thick coconut milk and continue to cook for another 5minutes. Dish up and serve.
Steak au Poivre VertIngredients (serves 4):-
4 sirloin steaks
50ml oil
pinch of salt
50g butter
45ml brand
100ml dry sherry or dry Madeira wine
1 medium onion, chopped
25g green peppercorns, canned
30ml soya sauce
5ml vinegar
150ml single (light) cream
pinch of paprika
5g chopped fresh parsley
Method:-
Trim steaks of extra fat and sinew. Brush with a little oil and season very lightly with salt. Heat the rest of the oil and butter in a skillet and quickly fry the steaks on both sides to sear the flesh for about 2 minutes. Pour in the brandy and set it alight. Almost immediately pour in the sherry or Madeira to put out the brandy flames. Remove steaks and keep warm while cooking the sauce.
To the mixture in the pan add the onion, peppercorns, soya sauce and vinegar. Boil for 4 minutes. Add the cream and paprika and boil briskly for another minute.
Return the steaks to the sauce to reheat for a minute on each side. Serve immediately, garnished with the chopped parsley.
PancakesIngredients (serves 4):-
100g plain all-purpose flour
pinch of salt
1-2 eggs
275 ml milk
lard for frying (we used butter)
2 lemons, quartered
caster sugar
Method:-
Place everything into a mixing bowl and blitz it to high heaven! That's the easiest way :) Mike used an electric hand whisk. Now that the batter is ready, heat up a frying pan and place a knob of butter or lard, if you prefer, and coat by swirling it around the pan. Pour about 2 tablespoons of batter into the pan and twist the pan around until the batter forms a thin skin all over the base of the pan. Cook until underside is golden brown. Toss it (if you are brave enough!) or just use a flexible spatula to flip it to cook the other side. To serve sprinkle pancake with sugar and a squeeze of lemon juice. Roll up or fold into quarters.
Chicken StroganoffThe recipe serves 4.
Ingredients:-
600g chicken breast fillets
2 teaspoons sweet paprika
1 tablespoon olive oil
1 medium red onion, halved, thinly sliced
2 garlic cloves, crushed
4 rashers rindless shortcut bacon, chopped
400g buttom mushrooms, thickly sliced
3/4 cup chicken stock
250g cherry tomatoes
2 tablespoons light sour cream
2 tablespoons chopped fresh flat-leaf parsley leaves
cooked fettuccine pasta, to serve
Method:-
Cut chicken into medallions (we just diced the chicken). Add paprika and toss to coat. Heat a bit of oil in a large, deep, heavy-based frying pan over medium-high heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to plate. Heat remaining oil in pan. Add onion, garlic and bacon to pan. Cook, stirring, for 3 minutes or until onion has softened and bacon browned. Add mushroom. Cook, stirring for 2 minutes or until mushroom has started to brown. Return chicken to pan. Add stock. Cover and bring to boil. Reduce heat to low. Simmer, covered for 10 minutes. Add tomatoes. Simmer, covered, for 10 minutes or until chicken is cooked through and tomatoes have softened. Remove from heat. Stir in sour cream and parsley. Serve with pasta.
Roasted Charsiew
1. Marinate pork loin with charsiew sauce, chinese cooking wine, sugar, fish sauce and leave in fridge overnight.
2. Place pork and marinade in foil, and bake covered at 220deg for 20 min. Place a bowl of water at the bottom of the oven (said to result in more tender meat).
3. Open up foil and bake uncovered till slightly charred, turning often.
4. Remove pork and separate from remaining marinade, if any. Brush all over with glaze (mixture of 1tbs dark soy sauce, 1 tbs oil, 1 tbs honey and a drop of red food colouring).
5. Bake for another 10 min or so, depending on how chao tar you like your charsiew.
Verdict: Eddie's favourite dish and he said this was excellent. Sean ate up even though he wasn't happy about it, while Brian loved it. Can cook this in larger batches and freeze for future use.
Malaysian turmeric and honey wings
Source: Rasa Malaysia
1. Marinate 500g chicken wings (mid joints) with ginger juice (from pounded 2" ginger), 1 tbs honey, 1 tbs light soy sauce, 1/8 tsp salt, 1/8 tsp turmeric powder, 1/8 tsp chilli powder, for 1-2 hours.
2. Bake at 375 deg F for 20-25 minutes.
Tip: Bake for 20 minutes. Remove from oven. Hold wing with tong and grill over stove at medium heat. I did it over my glass-top stove and the wings were grilled beautifully.
Verdict: Everyone loved this. I didn't taste this but reckon it probably tastes like ayam percik, my favourite style of barbecued chicken. Gotta try cooking ayam percik one day.
Easy-peasy Kaya
Source: Various
Easiest kaya recipe ever. As long as you get the proportions equal, ie 1 cup sugar, 1 cup egg, 1 cup coconut cream, you're on your way to kaya success. My slow cooker was a small one, so I only used 2/3 cup of each.
1. Mix beaten egg with sugar (I used Demerara brown sugar).
2. Pour into slow cooker. Pour coconut cream in. Stir.
3. Start slow cooker on low, my slow cooker did not have any dial, so it was probably on medium all the way.
4. Stir constantly. Mixture will thicken in about 2 hours or so.
5. If you do not like your kaya curd-like, blend it (discard any sugar water left i the slow cooker). Kaya will be smooth like those sold in shops.
Ayam Masak Merah (Red chilli chicken)
Inspired by CookingismyPassion
1. Season chicken with turmeric powder, salt and corn flour for at least 30 minutes.
2. Fry and set aside.
3. Use part of remaining oil to fry lemongrass, 3 cloves, half a cinnamon stick and 1 large tomato (or more if desired). Add oil if required as tomato turns to puree.
4. Add chilli paste (I used the chilli paste from this recipe). Stir.
5. Add fried chicken and simmer. Add water if required.
6. Add ketchup, salt and sugar to taste.
Sambal Prawns & Sambal Ikan Bilis
1. Chilli Paste recipe. Soak 20 dried chillies in hot water for 30 min (or boil if you can't wait). Cut chillies in half and remove as much seeds as you want (the more seeds there are, the hotter your chilli paste will be). Drain and blend with 2 large fresh chillies and 1 cm thick or 1 level tbs of belacan (roast belacan in oven first).
2. Blend 14 shallots, 3 cloves garlic and a bit of ginger. Fry this paste in 100ml of heated oil. Stir constantly till this paste turns fragrant.
3. Add chilli paste from No1 and mix well. Reduce heat and slowly fry till the paste darkens to a deep-red brown and oil separates (20 min or so).
4. Add 3 tbs sugar, 1 tsp salt and water (amount of water depends on how thick you want your sambal to be).
5. Add sliced Bombay onion and boil.
6. Add prawns or Ikan Bilis (for ikan bilis, separately fry it first in hot oil till crispy).
7. Stir and add sugar, salt, and other seasoning (eg light soy sauce) to taste.
NOTE: The original recipe calls for assam (tamarind) pulp juice to be added instead of water. I
Tonkatsu
1. Cut small incisions on tenderloins to tenderise. Sprinkle salt and pepper on both sides.
2. Coat tenderloins with plain flour, shake off excess flour, next coat with egg, then bread crumbs
3. Submerge in hot oil for 2 minutes, turn and fry for another 2 minutes, turn and fry another 1 minute. Adjust heat as required.
4. Place on kitchen towel for oil to be absorbed. Cut into bite-sized pieces and add Tonkatsu Sauce (thick Japanese Worcestershire sauce).
Economical Bee Hoon (Difficulty: 2.5)
1. Soak 1/2 packet bee hoon in warm water. I don’t like chewy bee hoon, so I use slightly hotter water. Add 1 tbs each of dark soy sauce, light soy sauce, sugar and sesame oil for bee hoon to absorb.
2. After half hour or more, drain bee hoon, but keep the liquid.
3. Fry 1 tbs garlic. Add vegetables/meat if you like. Do not stinge on the oil.
4. Add bee hoon. Mix well to let bee hoon absorb oil. If too dry, add some of the liquid that was used for soaking earlier.
5. Add 2 tbs dark soy sauce, 1 tbs light soy sauce, 1 tbs fish sauce, 1 tsp kicap manis (optional), salt and msg (optional) to taste. Please note these are all estimates, add according to your own taste.
Barbecue BBQ wings (Difficulty: 2)
Source: Mrs Jones from M4M
1. Pound 4 cloves garlic and 2 slices ginger.
2. Marinate 1kg chicken wings with pounded garlic and ginger, 4 tbs oyster sauce, 4 tbs kicap manis, 3 tbs tomato ketchup, for at least 4 hours.
3. Bake at 190C for 20 min. Leave some marinade for basting. After 20 min, turn over, baste with marinade, bake 20 min on 180C, turn over, baste and bake another 10 min, longer if you like it drier or slightly burnt.
Dried Shrimps Soft Tofu (Difficulty: 2)
1. Soak 50g dried shrimps for 10 min. Drain and mince. Toast/fry with no/little oil. Set aside. Fry 4 sliced shallots and set aside.
2. Place soft tofu gently in boiling water, boil for 1 min.
3. Drain tofu, place on plate. Drizzle 1.5 tbs oyster sauce and 1.5 tsp oil.
4. Add fried dried shrimps and fried shallots.
5. Garnish with chopped chilli and spring onions.
Tau Yu Bak
Source: Improvised from Kuali
Ingredients:
500 gms pork (with skin and some fat), keep pork whole without slicing
For Marinade
1 tbsp light soy sauce
1/4 tsp 5-spice powder
1 tbs oyster sauce
1/2 tsp dark soy sauce
1/2 tsp pepper
1/2 tsp salt
2 tbs sugar or to taste
4 whole garlic pods with skin on
1 star anise
4cm cinnamon stick
4 cloves
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp sugar or to taste
Salt to taste
1 cup water
Hard-boiled eggs (optional)
Instructions:
1. Marinate pork for several hours or overnight.
2. Heat claypot or heavy-based saucepan over medium low heat.
3. Put in marinated pork to brown.
4. Add garlic pods, cinnamon stick, star anise and cloves.
5. Pour in half cup of water and cook covered for 5-8 minutes.
6. Add in dark soy sauce, light soy sauce, sugar and salt to taste.
7. Add half cup of wter and simmer till gravy is thick and meat is tender.
8. If gravy is too thick, just add more water. Same if meat is not tender enough, just add water and simmer for a longer time.
9. Add peeled boiled eggs.
10. To serve, cut pork into slices and add gravy to the dish.
REVIEW:
When cooked: Tuesday 6 February 2007
Which meal: Dinner
Which try: I'm sure I've tried this before, but not sure how many times
Missing ingredients: Cinnamon sticks
Exchanged ingredients: Used 2 whole garlic pods instead of 4 (the garlic here is huge)
Difficulty Level: 2.5
Others: Recipe did not have hard-boiled eggs in it. Oh when I bought the pork it was already sliced.
Stir-fried ginger pork
Source: www.aromacookery.com
Ingredients:
400 gms pork loin or tenderloin
1/2 tbsp light soy sauce
1/2 tbsp sugar
1 tsp cornstarch
a few drops of sesame oil
a large knob of ginger, about 80 to 100 gms
2 tbsp vegetable oil
light soy sauce, about 2 tbsp or to taste*
water, about 150 ml or just enough to cover the pork
Instructions:
1. Cut pork against the grain into thin slices.
2. Marinate for at least half an hour with 1/2 tbsp light soy sauce, 1/2 tbsp sugar, 1 tsp cornstarch, and a few drops of sesame oil.
3. Peel the ginger, slice thinly, and cut into fine strips.
4. Heat the wok till very hot. Add the oil and saute the ginger for about one minute, turning constantly.
5. Over moderately high heat, add the pork and stir-fry with the ginger. When the pork starts to change color, add light soy sauce and stir-fry to mix evenly.
6. Quickly pour in the water. When the mixture bubbles, immediately turn the fire off to prevent overcooking the pork. Serve with plain rice.
Braised pork loin steak
Source: www.aromacookery.com
Ingredients:
800g pork loin steak
1 tsp corn flour
1 small bowl chopped shallots
1 whole chopped garlic
5 bruised lemongrass
Some galangal, sliced or bruised
Light soy sauce and dark soy sauce to taste
Water
Instructions:
1. Fry shallots, garlice, galangal and lemongrass till fragrant.
2. Add pork (which has been tenderised with corn flour or with back of cleaver), sprinkle brown sugar generously.
3. When sugar has melted, add light and dark soy sauce.
4. Add just enough water to cover meat (not too much). When boiled, taste and add sugar and light soy sauce if necessary.
5. Cover and braise for 1 hour. Remove cover and if drier version is preferred, remove excess gravy and continue to fry pork on high heat, adding dark soy sauce to make pork darker.
6. Cut pork into bite-sized pieces before serving.
Coca-cola charsiew pork ribs
Source: M4M
Ingredients:
600g prime ribs
2 tbsp charsiew sauce
Corn flour
1 can coca-cola
Instructions:
1. Marinate pork ribs with charsiew sauce and corn flour for 2-3 hours. Fry.
2. Add a can of coca-cola.
3. Cover and simmer for 15 minutes.
4. Remove cover, cook on higher heat till gravy almost dries up.
Steamed Seabass Hongkong Style
Source: Lai Eng
Ingredients:
1 seabass/pomfret
Ginger (thin shreds)
Fish sauce
Oil
Sugar
Spring onion (thin shreds)
Method:
1. Place fish on a heat-resistant dish. Place ginger on top of fish. I love ginger, hence the generous amount seen above. Steam for 15 minutes.
2. Remove liquid/sauce from dish. Set aside.
3. Boil oil (amount depends on your taste).
4. Pour oil over entire length of fish (be careful, oil may splatter).
5. Sprinkle some sugar. Add spring onion.
7. Add fish sauce.
Easy-Peasy Salmon
Ingredients:
2 fillets of fresh boneless salmon
Olive oil
Tomato (optional)
Spring onion
Water
Seasoning
Dark soy sauce
Maggi Seasoning
Balsamic Vinegar
Lea & Perrins
Dry sherry cooking wine (Hua Tiow Chiew can be used as well)
Sugar to taste
Garnishing
Coriander (optional)
Method:
1. Heat up olive oil. Pan fry salmon.
2. Add dash of dark soy sauce, maggi seasoning, balsamic vinegar, lea & perrins and cooking wine.
3. Let the sauce seep into the salmon. Sprinkle sugar on salmon.
4. Wash and cut tomatoes (optional) and spring onion.
5. Turn salmon over to cook other side.
6. Add tomatoes and spring onion. Add a bit of water (more if you prefer more gravy). Simmer.
7. Garnish with coriander before serving.
Steamed eggs (with coriander and ham)
Ingredients:
4 eggs (add or reduce as required)
Slightly less than 4 eggshells of hot water (water is proportionate to number of eggs)
Chopped coriander (optional)
Sliced ham (optional)
Salt to taste
Light soy sauce to taste
Pepper to taste
Method:
1. Place cloth inside a big pot of water. Cover pot and boil.
2. Chop coriander and cut a few pieces of ham (or sausage, I happened to have ham I wanted to use)
3. Break eggs into a big bowl. Swirl with a pair of chopsticks (try not to do this too hard, so as to minimise bubbles). Add water and continue to swirl till evenly mixed. Add salt to taste.
4. Add coriander and ham, swirl.
5. Cover bowl tightly with aluminium foil or a metal cover and place inside pot. Cover pot and boil for 25-30 minutes.
6. To serve, add light soy sauce, pepper if required.
Waitrose's baked salmon with ginger
Source: Waitrose
Ingredients:
2 fillets of fresh boneless salmon
1 tbsp ginger (chopped)
1 clove garlic (finely-chopped)
Half a lemon
Chopped coriander
Olive oil
Balsamic vinegar
Water cress
Method:
1. Preheat oven to 200°C, gas mark 6. Place salmon on a piece of foil.
2. Sprinkle evenly with chopped ginger and garlic. Squeeze juice of half a lemon over salmon and sprinkle with chopped coriander.
3. Wrap loosely in foil and bake for 13-15 minutes.
4. Serve with watercress, dressed with a drizzle of olive oil and balsamic vinegar.
Braised chicken with onion (Difficulty: 2)
1. Heat 2 tbs oil, fry 1 tsp minced garlic and a few slices of ginger till fragrant. Stir in sliced large yellow onion and fry till slightly soft.
2. Add chicken and fry well.
3. Add 1 tbs oyster sauce, 1 tsp dark soy sauce, a big of rock sugar, 1 tsp hua tiow chiew and 1/2 cup water.
4. Braise over medium heat for 10 mins.
5. Lower heat and simmer for 20 mins (covered). Add salt and pepper to taste.
6. Add spring onions as garnishing if desired. Add 1 tsp sesame oil before serving.
Adhe's oxtail soup
Source: Adhe (Indonesian buddy I met in Frankfurt)Ingredients:
6 pieces oxtails
5 slices garlic
5 shallots
Tomato
Carrot
Onion
Pepper
1. Boil oxtail with salt.
2. Fry garlic and shallots till fragrant.
3. Add too oxtail soup. Add tomato, carrot, and onion.
4. Pepper to taste.
REVIEW:
When cooked: Long time ago, in Frankfurt
Which meal: Lunch
Missing ingredients: Nil
Exchanged ingredients: Nil
Difficulty Level: 3
Others: It was lots nicer when I ate this at Adhe's place.
Wendy's fried ginger liver
Source: Wendy AwIngredients:
Ginger
Garlic
Spring onion
Dark soy sauce
Light soy sauce
Wine
Sesame oil
Pepper
Sugar
Method:
1. Fry ginger and garlic and spring onion.
2. Add liver (liver cut into small pieces).
3. Add wine, light ss, dark ss
4. Add sugar and water to taste.
5. Add sesame oil and pepper when done.
Beef rendang
Source: VariousIngredients:
1 kg beef, cubed
2 serai, crushed
2 daun kunyit
3 daun jeruk
3 daun salam
1 tbsp asam jawa
1 to 1.5 l coconut milk
salt to taste
Blend (A)
10 fresh chillies (5 if from Toom)
2.5 cm ginger
2.5 cm kunyit or 1 tsp turmeric powder
2.5 cm lengkuas/galanggal
10 shallots
5 cloves garlic
Instructions:
1. Tumis A with crushed serai/lemongrass, daun kunyit/turmeric leaves, and other leaves (optional) till fragrant. I recently added a few kaffir lime leaves.
2. Add coconut milk. Recipe calls for 1.5l, but 1 l should be enough.
3. Add 1 tbs asam jawa and salt, boil.
4. Add beef.
5. Cook on very low fire till meat turns dark brown (5 hours) and there's very little gravy. If you don't find it sweet enough, add some palm sugar.
Dawn's baked chicken wings
Source: Dawn Wu
Ingredients:
8 chicken wings
4 Tbsp light soy sauce
2 Tbsp wine
1 Tbsp honey
Spring Onion
1 tbsp sugar (optional)
Instructions:
1. Marinate wings with all ingredients, bake at 200 degrees.
Karen's baked chicken wings
Source: Karen TanIngredients:
6 chicken wings
Pepper
Salt
2 Tbsp curry powder
1 tsp coriander powder
2 Tbsp tomato sauce
Oil
Instructions:
1. Marinade chicken with pepper, salt, curry powder, coriander powder, tomato sauce.
2. Rub oil on chicken before baking at 200 degrees.
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