Chwee Kuih (rice cake) and Cubic Noodles ?

Very easy to make, rice texture is really good, tender but not mushy or gluey, very tasty rice cake.  I find it so good and later the next day I made a bigger batch, using it as like chai tow kuih, it worked out very well too.

Spiral Curry Puff

They are delicious and the wonderful thing is, you only need 75g of butter for the entire recipe! Easy to make and you can even make lots as they freeze very well. Whenever you are craving for these,  just take them out from the freezer and deep-fry them right away without having to thaw it.

Homemade Popcorn Chicken

How can this be healthy? Oh yes, it is. Minimum oil is used here, it is not deep fried but baked; you can choose to use fresh organic chicken if you like.
Requested recipe asked for quite a bit of garlic powder, if you like garlic, go for it.  I would reduce the garlic and add more paprika for my next cook. I prefer my corn flakes not too fine.
Overall, we enjoyed it, all gone in one go :)



Recipe from: Gourmet Living Magazine 
Ingredients:
230g chicken breast, skinless
100g cornflakes
4 tsp garlic powder
15g (about 4 tbsp) Parmesan freshly grated
1/4 tsp paprika
1/4 tsp freshly ground black pepper
60g plain flour
2 egg whites, whisked lightly
a little oil


Marinade
1 1/2 tsp oyster sauce
1 1/2 tsp light soya sauce

1/2 tsp sesame oil
1/4 tsp ground white pepper
1/4 tsp sugar

note: I made a few batches at one go

going to start blending..

pound the chicken between two parchment papers
to tenderise it slightly.

like this

cut and marinade the chicken

coat the marinated chicken with plain flour, egg and last, the corn flakes mixture

drizzle oil, ready to get baked

Method:
Place chicken meat in a plastic bag. Pound with a rolling pin or empty glass bottle to flatten it. Remove and cut into 1 inch cubes.  Marinate in fridge for at least 1 hour or overnight.
Preheat oven to 200C.
Process cornflakes with a food processor until you get small crumbs, or place the cornflakes into a plastic bag and crush with fingers to create the crumbs.  Add garlic powder, parmesan , paprika and ground black pepper to mix well.  Set aside.
Dip the chicken cubes in the flour followed by egg whites and cornflakes mixture.
Line a baking tray with aluminium foil.  Grease the foil to prevent chicken cubes adhering to tray during baking later.
Arrange the coated chicken cubes on the tray.  Drizzle with some oil over them.
Bake for 15 minutes or until light golden brown.  Turn the chicken over halfway through.  Do not overcook the chicken lest it turn dry and hard.
Serve warm and best to go with dips such as tomato ketchup, sweet chilli sauce or tartar sauce.

Coconut and Banana Pancake

                                       Delicious, good to go on its own or, served with ice cream.


Recipe from: Gourmet Living Magazine
Ingredients 
150g mashed bananas
110g dessicated coconut
50g plain flour
1 tbsp cornstarch
25g sugar
1/4 tsp salt
80ml water
some butter ( for pan-fry only)

Mix everything together

use a nonstick pan

Method
Mix all ingredients ( except butter) well.
Cover with a cling wrap and let it chill for at least 10 minutes.
Heat up the pan with some butter.  Pour in one tablespoon of batter for each pancake.
Over low heat, pan-fry until both sides are slightly browned.

Fried Milk ( Taiwanese street eat)

                                         Crispy,  taste best when it is still hot.

you can pan fry it too.

or, you can eat it this way without fried...
top with a bit of vanilla ice cream, drizzle with condensed milk, finely grounded peanuts, some dessicated coconut.

Recipe: Taiwan Duck
Ingredients
1 mug milk ( your coffee mug size)
2/3 mug corn flour
1/3 mug white sugar
2 egg whites (large eggs)
1 tbsp rice flour
A pinch of salt

To pan fry:  just spread some plain flour and mix well onto the Fried milk for frying.
To deep fry:  mix 3 or 4 tablespoons plain flour with a little water in a small bowl as batter (see pic below)



Method
1.   Place all ingredients (except egg whites) in a large saucepan, constantly stirring over medium low heat.  When mixture gets thicker, add in egg whites and continue to stir vigorously until mixture become thickened ( like the consistency of toothpaste).
2.  Spoon and fill a greased square bowl ( for a nicer clean cut later).  Store in the fridge to set for about 3 hours.
3.  Cut them into squares and deep fry it.

egg whites, corn flour, sugar, pinch of salt, milk, flour ( for deep frying)

stir and cook until it gets thickened 

let it set on a square pan for nicer clean cut later.
( it was too late for me to realise that, haha)

ready to deep fry it

so tasty indeed.

Chinese Tea Eggs

                Get the right ingredients, a bit of patience and you'll get very tasty, fragrant eggs.
       

          Inspiration: youtube
       Ingredients
       20 eggs and 1 teaspoon salt
       2 English breakfast tea bags
       1 handful Oolong chinese tea leaves
       1 Taiwanese Spice bag ( you can get from Asian groceries)
       100ml soya sauce
       1 handful rock sugar
       3 or 4 bay leaves
       2 star anise
       1 cinnamon stick

main ingredients

with one teapsoon salt, cook 20 minutes.

all ingredients added in 

after 3 times of 20 minutes cook and 20 minutes away from the heat.
It's finally done.
Worth waiting though..:)

    Method
    1.  Wash all the eggs.  Place them in a saucepan with water just slightly over the eggs, add in one teaspoon of salt.  Once it comes to the boil, turn to low heat and simmer for 20 minutes (with lid on).

    2.  Remove from heat.  Let it sit for 20 minutes ( with lid on).  Next, rinse the eggs with water to bring down the temperature.  Using the back of the spoon, hit the bottom of the each egg 3 times, to allow the flavor of the spices to seep into the eggs.

   3.  Transfer eggs back to the saucepan, pour in all other ingredients, add in room temperature water to just slightly cover the eggs, cover the lid, once it comes to boil then reduce heat to medium low and simmer for 20 minutes.  Now, remove saucepan from heat.   Let it rest ( with lid on) for another 20 minutes.  Repeat the process 3 times altogether.

  4.  Enjoy!

note:  let them continue to sit in the spice water overnight,  gently heat them up again on the stove, you will get an even stronger and better flavour,  and possibly a lovely marbled look :)  Also take note, try to always use medium low heat, that way the eggs will not turn out too "hard".