Chicken Karaage

Chicken Karaage

Also known as Japanese fried chicken, this staple dish is tender juicy chicken that’s fried to golden perfection.
 
Total Time: 45 minutes
Prep: –
Cook: –
Ingredients Serves 4
Chicken Karaage
Chicken thigh fillets, cut into (±3cm) pieces
500g
Soy sauce
1 tbsp
Sushi seasoning
1 tbsp
Finely grated fresh ginger
1 tbsp
Corn flour
1 cup
Plain flour
2 tbsp
Vegetable oil
For deep frying
Method
Chicken Karaage

Step 01

Combine soy sauce, sushi seasoning and ginger in a dish. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for an hour to marinate.
Step 02
Drain the chicken from the marinade and pat dry.
Step 03
Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat.
Step 04
Place combined flour on a plate. Add one-third of the chicken and toss to coat. Shake off any excess.
Step 05
Fry the chicken, turning halfway through cooking for 4-5 minutes or until cooked through.
Step 06
Use tongs to transfer to a plate lined with paper towel.
Step 07
Repeat in 2 more batches with the remaining chicken and flour mixture, reheating the oil between batches.
Step 08
Transfer to a serving platter.

Fun fact: ‘Karaage’ (means Tang-fried) is a reference to Chinese Tang dynasty, where the method of preparing chicken was probably inspired by the Chinese.

Vegetarian Chow Mein

Vegetarian Chow Mein

A simple dish of stir-fried noodles that packs the kung-fu punch!
 
Total Time: 25 minutes
Prep: –
Cook: –
Ingredients Serves 4
Vegetarian Chow Mein
Light soy sauce, divided
2 tbsp
Dark soy sauce
1 tbsp
Sesame oil
2 tsp
Sugar
¼ tsp
White pepper
½ tsp
Hong Kong-style noodle (Chow Mein)
450g
Vegetable oil
3 tbsp
Five spiced tofu, julienned
170g
Chinese flowering chives, cut into 2-inch lengths
1 bunch
Carrot
1
Bean sprouts, trimmed
1
Spring onions, julienned
3 stalks
Method
Vegetarian Chow Mein

Step 01

In a small bowl, combine 1 tablespoon light soy sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper. Mix well and set aside.
Step 02
Empty the packet of noodles into a bowl, separating any noodle strands that are clumped together.
Step 03
Heat 1 tablespoon of oil in a wok on a high heat.
Step 04
Add the tofu, spread it out and cook it until slightly brown.
Step 05
Add remaining tablespoon of soy sauce, mix and add chives.
Step 06
Stir-fry until chives are bright green and transfer to a bowl, set aside.
Step 07
Heat remaining oil in wok. Toss the noodle into the oil and cook until they start to get crispy.
Step 08
Add soy sauce mixture and continue stirring.
Step 09
Spring onions, julienned

Tips: For a non-vegetarian chow mein, add oyster sauce and chicken into the mix.

Fried Vermicelli with Chicken

Fried Vermicelli with Chicken

You could never go wrong with this inexpensive and easy main course recipe!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 3
Fried Vermicelli with Chicken
Oil
4-5 tbsp
Vermicelli
½ pack
Garlic, minced
3 cloves
Handful bean sprouts (optional)
1
Dried shrimps, soaked
1 tbsp
Shallots
2
Scallions cut long, lengthwise
3 stalks
Boneless chicken breast, cubed
1
Cornstarch for the chicken marinade
½ tsp
Soy sauce
4 tbsp
Sweet soy sauce
1 tbsp
Hot water
4 tbsp
Method
Fried Vermicelli with Chicken

Step 01

Soak noodles in water for 30 minutes, set aside in a colander.
Step 02
Rinse the bean sprouts and scallion.
Step 03
Coat chicken breast with corn starch.
Step 04
Mix all the sauces together and set aside.
Step 05
Pound the shallots and dried shrimps together in a mortar.
Step 06
Heat wok, add in the chicken and stir-fry it. Add in the pounded ingredients.
Step 07
Add in the noodles and all the sauces, making sure it is evenly distributed and seasoned well.
Step 08
Add in the sprouts and scallions.
Step 09
Fry until it is fully cooked, adding in hot water to make sure the noodles are soft yet chewy.

Vermicelli is a staple ingredient in Malaysian cooking that’s perfectly paired with soy sauce, oyster sauce and other great condiments, as it soaks up all the flavour.

Lontong with Vegetables

Lontong with Vegetables

Take in the compliments this Hari Raya with your homemade version of lontong.
 
Total Time: 80 minutes
Prep: –
Cook: –
Ingredients Serves 8
Lontong with Vegetables
Oil
3 tbsp
Bay leaves (daun salam)
2
Beef, cubed
500g
Long beans
500g
Squash, cored and sliced (optional)
4
Coconut milk
2L
Fish sauce
2 tbsp
Palm sugar
2 tbsp
Salt
To taste
Spice paste
Shallots
100g
Garlic cloves
4
Dried chilies
10
Dried shrimps
30g
Galangal
2 inches
Method
Lontong with Vegetables

Step 01

Heat oil in a pot and sauté spice paste ingredients and bay leaves.
Step 02
Add beef and cook until it is no longer pink. Add squash and long beans. Cook until vegetables start to wilt.
Step 03
Add coconut milk, fish sauce and palm sugar. Bring to a boil.
Step 04
Reduce heat and cook until meat is tender. Add boiling water if the liquid reduces.
Step 05
Add more palm sugar and salt to suit your taste and turn off the heat.
Step 06
Transfer to bowls and serve it with rice cakes.

You can also replace coconut milk with 6 cups of water and 350ml milk.

Bubur Pulut Hitam (Black Glutinous Rice Pudding)

Bubur Pulut Hitam (Black Glutinous Rice Pudding)

Try your hand at this local pudding recipe this Hari Raya!
 
Total Time:
1 hour 35 mins
Prep: –
Cook: –
Ingredients Serves 10
Bubur Pulut Hitam (Black Glutinous Rice Pudding)
Black glutinous rice, rinsed and soaked overnight
400g
Palm sugar, shaved
250g
Water
10 cups
Pandan leaves, knotted
8
Coconut cream
2 cups
Salt
¼ tsp
Method
Bubur Pulut Hitam (Black Glutinous Rice Pudding)

Step 01

Drain the soaked glutinous rice.
Step 02
Add 10 cups of water into the same pot and bring to a boil.
Step 03
Add 6 pandan leaves and reduce the heat.
Step 04
Simmer for about an hour, stirring occasionally to ensure the rice does not stick to the bottom of the pot.
Step 05
Add palm sugar and keep stirring for 10 minutes or until the sugar melts and the rice is soft.
Step 06
Remove from heat.
Step 07
For the topping, heat coconut cream with 2 pandan leaves over low heat.
Step 08
Stir to keep it from boiling. Add salt.
Step 09
Keep stirring until the coconut milk thickens.
Step 10
Remove from heat and discard pandan leaves.
Step 11
Drizzle over the prepared glutinous rice and serve.

Mix black and white glutinous rice (ratio 2:1) to create more texture

Chicken Rendang

Chicken Rendang

Impress your guests with this local Raya must-have dish!
 
Total Time:
2 hours 20 mins
Prep: –
Cook: –
Ingredients Serves 8
Chicken Rendang
Shallots
6-8
Galangal, peeled and sliced
3cm
Lemongrass, sliced
5 stalks
Garlic
4 cloves
Ginger, peeled and sliced
3cm
Blended dried chili
3 tbsp
Chicken parts (breast/thighs)
800g
Salt
To taste
Toasted grated coconut (kerisik)
5 tbsp
Kaffir lime leaves
2-3
Water
1 cup
Fresh coconut milk
1 cup
Cardamom pods (buah pelaga)
2
Star anise (bunga lawang)
1
Cloves
3
Cinnamon stick
1
Cooking oil
½ cup
Method
Chicken Rendang

Step 01

Blitz shallots, galangal, 2 stalks of lemongrass, garlic, ginger and dried chili until a paste is formed.
Step 02
Heat cooking oil in a wok and sauté the paste with cinnamon, cloves, star anise, and cardamom.
Step 03
Add in the chicken and the remaining lemongrass stalks; stir to combine with the spices. Add the coconut milk and water.
Step 04
Let it simmer on medium heat, stirring frequently until the chicken is almost cooked.
Step 05
Add in the toasted coconut and kaffir lime leaves. Keep stirring.
Step 06
Lower the heat and cover the wok. Cook for more than 30 minutes or until chicken is tender. Add in salt.
Step 07
Remove from heat and serve.

Rendang tastes better the next day, so it’s best to prepare it ahead!

[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

This dish works well as a canapé. Simply cut it into smaller pieces and you should have enough for 10!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 5
[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise
Sashimi-grade fish (swordfish or yellowtail), finely diced
400g
Toasted sesame oil
50ml
Calamansi juice or juice of 1 ½ limes
50ml
Honey
1 tbsp
Large red chilli
1
Salt and white pepper
To taste
Cabbage ‘tacos’
Chinese cabbage
Half a head
Garnish
Ginger, cut into thin strips and stored in iced water
1 piece (thumb size)
Leek, white parts cut into thin strips and stored in ice water
1
Method
[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

Step 01

Combine all ingredients in a bowl. Place bowl on top of a larger mixing bowl filled with crushed ice.
Step 02
Season with white pepper, salt, and additional calamansi or lime juice – if needed. Cover with clingfilm and store in the fridge.
Cabbage ‘tacos’
Step 01
Separate the leaves from the cabbage.
Step 02
Place them flat on a cutting board and cut out circles using a 4-8cm ring cutters and stack 2-3 pieces of cabbage.
Step 03
Preheat a non-stick frying pan on medium heat. Dry fry the cabbage stacks, press them down with a spatula. Set it aside once it's slightly browned.
Step 04
To serve, squeeze a dollop of the black vinegar mayonnaise on each stack of cabbage leaves. Cover with the chilled ceviche mixture and garnish with the strips of leek and ginger. Serve immediately
Garnish
Step 01
Blend the ingredients together and store in a squeeze bottle.

Once dressing is applied to the fish, it must be served immediately as the acidic dressing will start to change the taste and texture of the fish.

Beef Ramen

Beef Ramen

A hearty treat for the soul on a rainy night.
 
Total Time: 50 minutes
Prep: –
Cook: –
Ingredients Serves 6
Beef Ramen
Flank steak, sliced against the grain and diced
450g
Cornstarch
⅛ cup
Sesame oil
½ tbsp
Canola oil
½ tbsp
Garlic
3 cloves
Ginger, minced
1 tsp
Soy sauce
½ cup
Water
½ cup
Brown sugar
¾ cup
Oil
2-3 tbsp
Dry ramen noodles
280g
Spring onions, sliced
2-3
Method
Beef Ramen

Step 01

Toss the beef in cornstarch and place it in the fridge for 10 minutes.
Step 02
In a nonstick pan, heat oil over medium heat. Add the beef in batches and sear it for 1-2 minutes on each side.
Step 03
Remove beef with a slotted spoon and place it on a paper towel.
Step 04
Carefully remove the oil from pan and wipe clean.
Step 05
In the same pan, heat sesame oil and canola oil. Add garlic and ginger, and sauté for about 1-2 minutes.
Step 06
Stir in soy sauce, brown sugar and water. Bring to a simmer and cook for 2-3 minutes before setting aside. While the sauce is cooking, boil noodles according to the package instructions.
Step 07
Place beef in the sauce and toss to coat.
Step 08
Bring the sauce back to a simmer and cook for 2-3 minutes or until it thickens. Add the ramen noodles and cook for an additional minute.
Step 09
Serve immediately with sliced spring onion

If you’re in need of some greens, broccoli would make a great option.

Green Tea and Red Bean Jelly Mooncake

Green Tea and Red Bean Jelly Mooncake

A sweet and simple take on the much-loved mooncake.
 
Total Time: 25 minutes
Prep: –
Cook: –
Ingredients Serves 6
Red Bean Filling
Water
250ml
Agar-agar powder
½ tbsp
Red bean paste
100g
Sugar
40g
Green Tea layer
Water
450ml
Caster sugar
50g
Agar-agar powder
1 ½ tbsp
Green tea powder
1 ½ tsp
Milk
150ml
Purple or green colouring
1-2 drops
Salt
A pinch
Method
Red Bean Filling

Step 01

In a small pot, cook the agar-agar powder and water over low heat.
Step 02
Once dissolved, add red bean paste and sugar. Stir until it comes to a boil. Turn off the heat and let it cool for 3 minutes.
Step 03
Pour mixture into plastic moulds or muffin cups and leave for about 3 minutes. Place in the refrigerator to chill and set.
Step 04
Remove jelly from the mould when you are ready to assemble.
Green Tea layer
Step 01
Place water, agar-agar powder and green tea powder in a clean pot over medium low heat. Stir well until mixture comes to boil.
Step 02
Add milk, salt, sugar and colouring and continue to cook it until fully-combined.
Step 03
Remove pot from heat and scoop a tablespoonful of green tea agar-agar mixture into jelly mooncake moulds. Set it aside for 1-2 minutes.
Step 04
Add the red bean jelly filling in the centre and cover it with the remaining green tea agar-agar mixture.
Step 05
Leave it to set completely before placing it in the fridge to chill for 30 minutes.
Step 06
Place a filling in the centre of the mould and add more agar-agar mixture to fill up the mould. Set aside to cool and then place in the refrigerator to chill and set completely

Make sure you consume these delights within 3-4 days or better yet, enjoy it once it sets!

Fiery Korean Cheesy Chicken Ramen

Fiery Korean Cheesy Chicken Ramen

Give your instant noodle an upgrade by adding cheese and chicken into the mix.
 
Total Time: 30 minutes
Prep: –
Cook: –
Ingredients Serves 4
Fiery Korean Cheesy Chicken Ramen
Chicken thighs, bite size
800g
Mozzarella cheese, cubed
350g
Ramen instant noodles
2-3 packets
Korean hot pepper flicks
40g
Korean chili flakes
3 tbsp
Garlic, minced
6 cloves
Soy sauce
1 tbsp
Brown sugar
2 tbsp
Honey
3 tbsp
Sesame oil
1 tbsp
Black pepper
Pinch
Vegetable oil
2 tbsp
Scallions
For garnish
Sesame seeds
For garnish
Seaweed, shredded
For garnish
Method
Fiery Korean Cheesy Chicken Ramen

Step 01

In a mixing bowl, combine hot pepper flakes, Korean chili paste, minced garlic, soy sauce, brown sugar, honey and sesame oil. Mix well.
Step 02
Add the chili paste to the chicken thigh and coat evenly.
Step 03
Boil a pot of water over medium heat.
Step 04
Add in Korean instant ramen noodles. Cook until noodle turns springy.
Step 05
Remove noodle from the pot and set aside.
Step 06
In a wide shallow pot, preheat vegetable oil over medium-low heat.
Step 07
Add in marinated chicken and saute for a minute or two.
Step 08
Cover pot with lid and let it cook for another 3-5 minutes.
Step 09
Open the lid, flip to cook the other side of the meat.
Step 10
Cover and let it cook for another 3 minutes.
Step 11
Uncover the pot, add in the noodle. Stir well to combine.
Step 12
Add in Mozzarella cheese on top of the noodles and chicken.
Step 13
Cover the pot and let it cook on low heat.
Step 14
Garnish with sesame seeds, shredded seaweed, and scallions.

You may substitute ramen noodle with buckwheat noodle for a healthier option.