Cooking Monster

Chicken

Soto Ayam

July 09, 2017

Ingredients

1 packet of mihun (serves 6-8)

Kuah Soto

1/2 chicken, cut small

4 tbsp rempah soto, mixed with water to make a paste

2 Knorr chicken cubes

3 cinnamon sticks, 3 bunga lawang, 4 bunga cengkih

4 garlic cloves

5 red shallots

Salt and sugar to taste

Begedil

1 kg potatoes, skinned and wedged

1/2 cup anchovies, fried

1/2 cup fried shallots

Chopped spring onions

3 eggs

Kuah Kicap

1/2 cup fried shallots

250-300 ml sweet soy sauce, depending on how the chillies

Juice from 2 small green limes

15 - 20 small green chillies, depending on the heat

3 cloves of garlic

Garnishing

Bawang goreng

Shredded chicken, (boil 500g of chicken meat)

Spring onions

Tauge (celur)

Instructions

Kuah Soto

1) Sauté the sliced shallots, garlic, cinnamon sticks, bunga lawang and bunga cengkih until fragrant. Add in the soto paste, stir well. Add in water and leave the soup to boil

2) Add in chicken pieces and chicken stock cubes

3) Leave until chicken are cooked through. Salt and sugar to taste. You can keep adding the rempah soto if the soup still tastes bland

Begedil

1) Deep-fry the potato wedges until cooked through. Take them out and mash in a big bowl while they're still hot.

2) Grind the fried shallots and fried anchovies

3) Add in chopped spring onions, fried shallots and ikan anchovies into the mashed potatoes. Incorporate well

4) Use your hands and shape the begedil into how big you want them to be

5) Dip into the beaten eggs before frying

Kuah Kicap

1) Fry the garlic cloves in a pan, without oil, with the skin on until the skin turn brownish

2) Take the out, smash, remove the skin and chop roughly

3) Blanche the chillies with hot water for a bit to remove any strong smell

4) Blend everything together until you get a thick consistency

Prepare the min according to the package. Top your bowl with the garnishing!

Chicken

Ingredients
3-4 ketul ayam
3 bawang merah
2 ulas bawang putih
1/2 bawang besar (potong bulat)
2 tbsp cili blend
2 tbsp sos cili
3 tbsp honey
1/2 cup air
1 tsp black pepper
2 cili hijau
Salt and sugar to taste

Instructions
1) Gaul ayam with kunyit and garam. Goreng sampai masak, ketepikan
2) Blend bawang merah and putih, tumis sampai naik bau. Tumis cili blend for 5-10 minutes sampai garing atau pecah minyak
3) Add in sos cili, honey, black pepper and air. Stir and let it simmer
4) Masukkan ayam goreng, cili hiris and bawang besar. Gaul rata and masak sampai kuah pekat

Rice

Nasi Goreng Cina

July 02, 2017

Ingredients
2 pots of rice, cooked and cooled
3-4 tbsp butter
4 chopped garlics
1 tbsp dried shrimps
200g minced chicken
1 tsp white pepper
1 stick of carrot, diced
3-4 eggs
3 tbsp chopped fresh parsley
2 cili paid
Salt and sugar to taste

Instructions
1) Heat up the butter and sauté the chopped garlics. After they have slightly brown, add in dried shrimps and fry for a while before adding the minced chicken. When the chicken is halfway cooked, add in white pepper and carrots. Stir well
2) When the minced chicken is cooked through, add in the eggs. Stir well when they're half cooked
3) Add in the cooled rice, chopped parsley and chillies. Incorporate well
4) Salt and sugar to taste

Chicken

Honey Soy Garlic Chicken

July 01, 2017

Ingredients

1/2 kg of chicken wings

2 tbsp cornstarch

1tsp black pepper

1 small red shallot, minced

4 cloves of garlic, minced

1 tsp of ginger, minced

1/2 cup of light sweet soy sauce

1 tsp honey

1 tsp garlic powder

2 tbsp brown sugar

White sesame seeds for garnishing

Instructions

1) Pat the chicken wings dry with a paper towel. Coat with cornstarch and black pepper. Deep fry for about 10 minutes and drain the excess oil

2) In a different pan, saute the minced shallot, garlics and ginger until fragrant

3) Add in the mixture of soy sauce, honey, garlic powder and brown sugar and leave to simmer

4) In the meantime, deep fry the chicken wings again for another 5 minutes and drain the excess oil

5) In a small bowl, mix 1 tsp of cornstarch with the soy garlic sauce, and add into the rest of the sauce in the pan. Mix well

6) Add in the fried chicken wings and coat them well with the sauce. Garnish with white sesame seeds and eat while they're hot!

Chicken

Lemon Chicken

June 29, 2017

Ingredients

Chicken

400g boneless chicken, cut into bite-size

1tbsp white pepper

1 tsp sweet soy sauce

3 tbsp flour

1 tbsp cornstarch

Lemon Sauce

1/3 cup of water

1 big lemon juice

3 tbsp honey

1 tsp cornstarch mixed with 1/4 cup of water

Small slices of lemon and white sesame seeds for garnishing

Instructions

1) Mix chicken pieces with white pepper and soy sauce. Marinade for 30 minutes. Then mix the chicken with the flour mixture and deep fry. Set aside

2) In a different pan, bring the water, lemon juice, honey and a pinch of salt to boil

3) Gradually add in the cornstarch mixture. Stir until the sauce thickens

4) Add in the fried chicken pieces until coated throughly

5) Plate and top off with the lemon slices and white sesame seeds

Cheesy Goodness

Fettuccine Alfredo with Grilled Chicken and Mushrooms

June 22, 2017

Ingredients
1 pack of Fettuccine pasta
4 tbsp butter
500g chicken breast, sliced thin
1/2 cup of sliced white mushrooms
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1/2 tsp salt
500g thick cream
2 cups grated parmesan cheese
Salt and pepper to taste

Instructions
1) Bring a pot of water to boil, add in some salt and the pasta. Cook according to the packaging instructions, drain, run cold water through the pasta and set aside
2) Mix garlic powder, onion powder, black pepper and salt in a small bowl. Season the sliced chicken breast with the mixture on both sides

3) Heat the butter in a medium-deep pan and fry the seasoned chicken until brown. Set aside and cut into smaller bite sizes or slice thin
4) Sauté the mushrooms and set aside

5) Using the same pan, leaving the brown sediments, pour in the cream and leave to reduce for about 5 minutes. Then add in the parmesan cheese, mix well

5) Add in the chicken pieces and mushrooms. Salt and pepper to taste
6) Add in the drained pasta and give it a big toss

Sweet Desserts

Pavlova

February 20, 2014

Ingredients
Meringue
4 large egg whites
1/2 cup castor sugar
1/2 tbsp cornstarch
1 tsp white vinegar
1/2 tsp vanilla essence

Topping
300 ml whipping cream
2 tbsp castor sugar
1 cup chopped kiwis
1 cup slice strawberries
1 cup blueberries
Chocolate syrup
1/4 cup icing sugar

Instructions
1) Preheat oven to 140'C. Draw a 7-inch circle on a sheet of aluminium foil lined on a baking tray

2) Make sure the utensils including the mixing bowl for the meringue are clean from water, grease and eggshells
3) Beat the egg whites until soft peaks are formed. Gradually add in the sugar while continuing mixing until you get stiff peaks

4) Gently fold in the cornstarch, vinegar and vanilla essence into the meringue until thoroughly mixed

5) Gently spread the meringue onto the circle on the foil. Spread it higher on the edges so that it forms a small well in the middle

6) Bake for 1 hour and 15 minutes. After that, switch off the oven and let the meringue cool inside the oven for 1 hour with the door ajar. The meringue will deflate and crack a little

7) In the meantime, whip the cream and sugar until it thickens

8) Peel off the foil before decorating. I didn't and it made it harder to cut into slices without making a mess later

9) Spread the whipped cream and top off with the mixed fruits. Drizzle chocolate syrup and followed by the powdered sugar

10) Refrigerate for at least 30 minutes to let the cream and fruits set

Cakes

Japanese Cheesecake

February 12, 2014

Ingredients

250g Cream Cheese (for baking)

110ml fresh milk

50g butter

1 tbsp lemon juice

1/4 cup cake flour

1.5 tbsp cornstarch

6 egg yolks

6 egg white

1/4 tsp cream of tartar

1/2 cup + 1 tbsp castor sugar

Important: Do not use Omega eggs. I learned the hard way that Omega eggs can't be used to make a meringue.

Instructions

1) Preheat the oven to 160'C. Grease and line an 8 inch cake tin with baking paper on the inside and wrap with a few layers of aluminium foil on the outside

2) Melt the cream cheese, butter and milk by using a double boiler for about 10 minutes until smooth and has no lumps

3) Stir in lemon juice, cake flour, cornstarch and egg yolks into the melted mixture. Sift the batter once or twice to remove and lumps

4) Using a stand mixer, whisk the egg whites and cream of tartar at low speed until foamy. Add in sugar and whisk at medium speed until stiff peaks are form. You'll know if you turn the bowl over and the meringue doesn't move

5) Add 2 big dollops into the batter first and fold (do not beat) until mixed through. Then add the batter into the remaining meringue, continue folding until meringue and batter are mixed well

6) Pour into the cake tin. Place tin into a prepared water bath (Water bath: A bigger cake or roasting pan filled with one inch of hot water). The aluminium is used to prevent water from seeping in too much into the batter when baking

7) Bake for 1 hour and 10 minutes or until a cake tester comes out clean. After than, turn of the oven but leave the cake to cool inside for 30 minutes with the door ajar. I stuck a rolling pin in between the door and the oven

This was my first time baking it and I left it in the oven for only 10 minutes to cool. I think that's why the cake shrunk too much on the sides.

8) Let the cake cool down to room temperature before refrigerating for 3-6 hours. If it seems like water has seeped into the cake, just place a few layers of kitchen towel under the cake while refrigerating. This helps to absorb the excess water

Chicken

Karaage Chicken (Japanese Deep-Fried)

February 02, 2014

Ingredients

Chicken

300g chicken thigh, sliced to bite sizes (Breast is fine but dark meat is preferred)

2.5 tbsp Kikkoman soy sauce

1/2 tsp finely grated ginger

1 pinch of sugar (A substitute for Sake, as used in the traditional recipes)

1/2 potato starch

Vegetable oil for deep frying

2-3 drops of sesame oil

Spicy Mayo

1.5 tbsp Kewpie (Japanese) mayo

1.5 tsp regular Sriracha sauce

Instructions

1) Heat up oil for deep frying in a large wok or deep fryer

2) Mix the sliced chicken, grated garlic, soy sauce and sugar in a bowl. Marinade for about 10 minutes

3) After 10 minutes, drain any excess soy sauce, and toss in a plate of potato starch until well-covered

4) Fry in batches for about 7-10 minutes until golden brown. Take out, drain and deep fry again for another 2-3 minutes until crispy (Double Frying). Set aside

5) Mix the Kewpie and Sriracha in a small bowl

Deep-Fried

Deep-Fried Mushrooms

January 29, 2014

Easiest deep-fried snacks!

Ingredients

500g Oyster Mushrooms

250g Tepung Goreng Ayam (original flavour)

4-5 eggs

Instructions

1) Heat up oil for deep frying

2) Beat eggs. Arrange a station for battering. Coat with the beaten eggs and followed by the flour

3) Deep fry mushrooms for 2-3 minutes or until golden brown. Do this in batches and don't overcrowd the wok so it doesn't bring down the oil temperature

4) Serve while hot with chilli sauce on the side

Newer
Stories

Older
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Soto Ayam

Ayam Madu

Nasi Goreng Cina

Honey Soy Garlic Chicken

Lemon Chicken

Fettuccine Alfredo with Grilled Chicken and Mushrooms

Pavlova

Japanese Cheesecake

Karaage Chicken (Japanese Deep-Fried)

Deep-Fried Mushrooms

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