Saturday, 27 June 2015

My Simply Taiwanese Style Spicy Deep Fried Chicken

Maybe you guys are familiar with brands like Amle Ayam Gunting, Uncle Bob or Shihlin Taiwan Snack. This kind spicy deep fried chicken is one of their hot selling item. A serving of this may cost you MYR7 a serving outside and today I saved MYR7 when making 2 serving of this at home.

  1. Prepare your egg mixture with pinch of salt, black pepper and 1 tbsp of paprika powder. You can add more paprika powder if you want it more spicy.
  2. Then marited the chicken in the egg mixture for at least an hour. Good to have it overnight by keeping it in the fridge.
  3. After the chicken marinated, you need to coat it with flour, then coat dip it into the egg mixture again and finally, re-coat it with the flour and remove the excess. Repeat this process for another chicken too.
  4. Heat your deep fryer and then add the oil. 
  5. Next, you may deep fry the chicken with medium heat fire. If you deep fry the chicken with high heat, There is a high possibility your chicken will get burn outside and under-cooked inside.
  6. I can say the chicken will be cooked in about 15 minutes for both side. 
  7. When the chicken is ready, you can sprinkle it with paprika powder. You can sprinkle more if you like it very spicy. 
  8. This is really easy and tasty snack food, or perhaps can be a nice main dishes too. Lets have a good try at home okay. 
Anyway, for more updates or sharing, please add my Facebook Fanpage at for more weekly recipe. I also do have my lifestyle blog for you to browse about South East Asia travelling too. 

My 2 in 1: Spicy White Radish & Carrot Meal and Easy Chicken Soup

Well, I'm created this recipe because I have a lot of white radish at home and I need to finish it before it ruined. So, I create this 2 in 1 recipe which is a Spicy White Radish & Carrot meal and Easy Chicken Soup. 

1 large white radish, julienne
1 large carrot, julienne
2 tbsp minced garlic
1 tbsp chili flakes
2 tbsp fish sauce
2 tbsp vegetable oil
4 cups of water
Salt & Pepper for taste
A handful of chopped Chinese celery
  1. Heat your cooking pan, and add the oil.
  2. Then saute the garlic, for few sec.
  3. Add the carrot, and the white radish. Mix it well.
  4. You may add some water if its too dry.
  5. Then add the chili flakes. You can reduce it if you don't want it too spicy.
  6. Next, add 4 cups of water and let the white radish and carrot cook.
  7. Add salt and pepper and taste it. Then turn off the fire.
  8. Since we only need the white radish and carrot for this meal, use a colander to pour the soup into a soup pot. 
  9. Now u can roughly mix the white radish and carrot in the colander with the chopped Chinese celery and serve it. 

As for the chicken soup, we will use the remain soup. Add 200g of chicken cube into the cooking pot and boil until the chicken cook.  You can add more water, salt, pepper and fish sauce if the taste is a bit bland. 

When everything is ready, serve the chicken soup into your soup bowl. As for me, I prefer to shred my chicken into the soup and sprinkle some fresh Chinese celery into the soup. 

With this idea, you can simple get 2 meal at once. 

Tuesday, 23 June 2015

My Dr. Ben Kim's Healthy Kimchi Recipe

Of the countless varieties of kim chi that are made in Korea, by far the most common and celebrated version is made with Napa cabbage.
Kim chi that's made with cabbage is loaded with indole-3-carbinol (I3C), a compound that is well recognized as a powerful cancer-fighting compound. Numerous studies indicate that I3C can offer protection against many different types of cancer and may even stop the growth of existing tumors.
You could hop on over to a local Korean market to buy a bottle of kim chi, but it may not be as healthy as you'd like, since most commercially prepared varieties are made with white sugar and shrimp.
  1. To make healthy kim chi that still has lots of flavor and health-promoting compounds, start with a whole head of fresh Napa cabbage.
  2. Separate the leaves and chop them up into bite-size pieces. These shreds of cabbage will shrink about 25% during processing, so no need to make them too small. And no need to clean them yet, as we'll be giving them a good rinse in a bit.
  3. Measure out a quarter cup of sea salt and add it to a small bowl of warm water. Give it a gentle stir until the salt is dissolved.
  4. Now add the salt water to the cabbage and give the cabbage a light toss to distribute the salt water.
  5. Now a bit of waiting time. The salted cabbage needs to sit at room temperature for about four hours. The salt will help draw moisture out of the cabbage, and will also act as a natural preservative.

For the next step, please click on Dr. Ben Kim's link below:

Thursday, 18 June 2015

Black Sesame Cookies with Peanut Butter Filling

Well, I just improved this cookie recipe from the previous one. In my earlier posting, the cookies was flat, but now, I roll the cookies dough into small size and use fork to make lines on top of the cookies. I think you can figure it out from the photo below.

Here is the link for the cookies recipe. After it cooling off, I spread the one side of the cookies with peanut butter and pair it with another cookies to make it like a sandwich.

Optionally, you can use other jams such as pineapple jam and strawberry jam which I believe will make this tasty too. 

Hairy Marrow Soup with Glass Noodle

1 big hairy marrow
3 garlics, finely chopped
1 litre, chicken broth
1 pack dried glass noodle, about 300gm
3 tbsp fish sauce
1 tbsp vegetable oil
Water for the extra soup base
Salt & pepper for taste

A handful of Chinese celery, chopped

  1. First, prepare the hairy marrow. Remove the skin and slice it evenly (about 0.5cm each pcs) and dip it into water.
  2. Dip the dried glass noodle into water until it smooth and use scissor to cut the glass noodle (roughly about 5cm each... well, you just need to simply cut it. Or else, it will be too long for you to eat it).
  3. Get your cooking pot and heat it. Add cooking oil and saute the chopped garlic until slightly brownish.
  4. Add the hairry marrow and saute it. Then add the chicken broth and more water if you like to have more soup.
  5. When the water start to boil, you need to slow down the fire and add the fish sauce and the glass noodle.
  6. Cover the cooking pot with the lid and let the soup simmered. 
  7. The hairy marrow will ready when it soft to touch and a slight transparent.
  8. When its ready, sprinkle some salt and pepper. 
  9. You can add more fish sauce and adjust the saltiness of the soup accordingly.
  10. Serve it in large bowl or individual serving bowl and garnish with the chopped Chinese celery. 

My Special Asian Marinated Chicken

For marinating:
400g chicken breast, cut into big strip
2 tbsp of peanut butter
3 tbsp fish sauce
2 tbsp brown sugar
2 tbsp hoisin sauce
1 tbsp cooking caramel / thick soy sauce
1 tbsp chili sauce

For cooking:
3 tbsp vegetable oil
1 large onion, chopped
1/2 cup of water

A handful of chopped scallion

  1. Marinate the chicken with all marinating ingredients and let is sit for at least 45 minutes. 
  2. Then, heat your non stick cooking pan and add the oil.
  3. Place the each pieces of the chicken big strip into the oil and cook for each side (2 - 3 minutes for each side maybe).
  4. Then add the chopped onion and mix it well with the chicken.
  5. Add some water and the balance juice from the marinated chicken.
  6. Mix it well until the sauce is a bit dry and well coated the chicken.
  7. Then move the chicken into plating and garnish with chopped scallion.

Tuesday, 16 June 2015

Healthy Korean Pickled Radish Recipe

1 white radish (sometimes called daikon or Chinese white radish)
1 cup water
1/8 cup vinegar
1 tablespoon honey
1 teaspoon turmeric
Sea salt
1. Start by peeling your radish, cutting in half lengthwise, then chopping into 1/2 cm half-moon slices. Put radish slices into a large bowl, sprinkle one flat tablespoon of sea salt over the radish slices, give them a gentle toss to distribute the salt, and let sit for about 20 minutes or until the radish slices soften to a point where you are able to gently fold a slice without breaking it.
Here's a look at a peeled and an unpeeled radish. We didn't have our best peeler available on this particular day, so we had a bit of a hack job on our hands.
2. Once your radish slices are bendable, don't be shy in using your hands to squeeze off the liquid that has come out of the radish and transferring your slices to a glass bottle - this is the bottle that you'll be allowing your radish to ferment in for a couple of days before eating, so be sure that it's clean and that you have a lid for it.
3. To make your turmeric brine, bring one cup of water to a boil, then add your vinegar, turmeric, and one flat teaspoon of sea salt. Reduce heat and stir gently for a minute to evenly distribute everything. Then take your pot off the heat and add one tablespoon of honey or any other sweetener on hand. Be careful not to burn yourself and give your brine a taste test; you can add a little more salt or sweetener to suit your tastes.
We use brown rice vinegar, but any vinegar will do.
4. Cover the radish slices with your turmeric brine. You want to do this while your brine is still relatively hot, as this improves the final crunch factor of your radish slices. If you wait until your brine has cooled down to add it to your radish, you'll end up with relatively soft radish with little crunch.
Allow things to sit, uncovered, until your brine cools down to room temperature, then cover and allow the bottle sit out at room temperature for two days.
After two days of fermenting, your radish slices are ready to eat. Store leftovers in the refrigerator and take out small portions as needed. While refrigerated, pickled radish slices are fine to keep around for at least a couple of months.

Sunday, 14 June 2015

My 'Still learning' Version of Date Bread

2 cups of flour
1 cup of date
2 tsp of salt
1 tsp instant yeast
3 tbsp olive oil
300ml water

  1. Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the date, oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
  2. Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.
  3. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.