AF Prawn Paste Chicken

Ingredients
Chicken wings
1 egg
1 tbsp plain flour
3 tbsp cornflour
1 tbsp prawn paste

Method
1. Marinate chicken wings with the above ingredients for 1/2 hour.
2. AF at 190 deg for about 10 min

Lo Bak

A friend gave me this recipe. We used AMC pot to cook this dish and the meat is tender and not dry.

Ingredients :

Pork belly - 6 pieces
Oyster sauce - 4 tbsp
Dark soya sauce - 3 tbsp
5 spice powder - 2 tsp
Glutinous rice wine - 3 tbsp
Garlic with skin - 10 no
Dark soya sauce - a small bowl

2 pieces if tofu
10 hard boiled eggs

Method :
1. Marinade meat with the above ingredients, except the bowl of dark soya sauce, over night.
2. Fill AMC pot with 1/3 water and put to boil
3. When water boiled, add the marinated meat and small bowl of soya sauce. Boil on high heat for 5 min. Lower heat to medium and simmer for 30 min.
4. Add tofu & hard boiled eggs. Boil for another 15 min.
5. Serve. Best eaten next day.

Stew chicken wings ( Ayam Pong Tay)

Ingredients
Chicken wings
Salt - 1/2 tsp
Cooking oil
Shallots & garlic - minced
Tau Cheo - 2 tbsp
Dried mushroom - 4 no, soak
Water - 300 ml
Dark soya sauce - 1 tsp
Potatoes - 3 no

Method
1. Season chicken with salt, leave aside
2. Heat oil in wok, fry shallot & garlic, add taocheo & fry over low heat for 2 min
3. Add mushrooms & fry till fragrant.
4. Add chicken & potatoes. Stir fry for a few min. Add dark soy sauce, stir fry to coat. Add water, bring to boil. Lower heat & simmer till meat & potato is cooked
5. Serve

Airfry Cereal butter prawns

Ingredients :
Prawns - 10 no
Salt
Cereal mix
Butter / margarine - 2 tbsp
Egg yolk - 2 no
Chilli padi
Curry leaves

Method :
1. Marinate prawns with salt.
2. Airfry prawns at 200 degree for 10 min
3. Heat pan at low heat & melt butter. When slightly golden color, add egg yolk & stir fry like cooking scramble egg.
4. Add prawns & coat with the butter & yolk & stir fry at medium heat.
5. Add chilli paid & some curry leaves.
6. Add cereal & stir to coat the prawns. Serve

Steam chicken

Ingredients
Chicken - 1/2 no.- whole or cut into big pieces
Dried mushrooms - 3 pieces, soak & steam till soft
Cilantro - 1 sprig, chopped

Seasoning :
Light soy sauce - 1 tbsp
Oyster sauce - 1 tbsp
Salt -1/2 tsp
Glutinous wine - 1 tbsp
Sesame oil - 1 tbsp
White ground pepper - 1/2 tsp
Ginger - slices

Method :
1. Marinate chicken with combined seasoning. Leave in fridge over night.
2. Place on a tray and add mushroom & ginger slices. Steam over boiling water for 1/2 hour over high flame
3. Sprinkle with cilantro & serve

Assam Sambal Fish

Ingredients
Fish fillet (tenggiri)
1 Big onion - slices 

Rempah :
Buah keras - 10g
Dried chillies - 20g - discard seeds. Soften in warm water
big red chillies - discard seeds - 40g
Small red onions - 130g
Pound / grind the above ingredients

Blachan powder - 1/2 tsp

Assam - 35g, mixed with 300 ml water. Discard seeds

1 tbsp sugar
1 tsp salt

Version 1

Method :

1.Heat oil  in wok. Fry big onion slices till fragrant. 
Fry rempah over medium to low heat until fragrant. Add balachan powder & fry a few seconds. 
2. Add Assam water, stir & let it simmer till boil. 
3. Add fish fillet & lemongrass. Cover and boil over medium heat for 10 min. Turn the fillet & cook for another 5 min. 
4. Add sugar, salt & tomato wedges. Stir for a while. Off heat & serve.

Version 2 - with coconut
1. Fry onion & ginger slices in oil
2. Add rempah, stir fry
3. Add assam water
4. When boiled, add fish fillet.
5. Add thin coconut milk
6. When ready to turn fish, add ladies fingers
7. When fish is cooked, add tomato wedges
8. Add thick coconut milk and sugar taste
9. Boil for a while and serve

Mango pudding

A friend of mine gave this recipe to me many years ago.
Mango pudding - 

Ingredients
Gelatin - 16g ( 6 sheets)
Water - 100g 
Mango - 600g ( about 3 large mangoes) - cut into cubes
Fresh milk -100g
Neutral Fond Powder - 50g
Whipping cream - 100g 

Method :
1) Soak gelatin & water for 10 min.
2) Boil at low heat till gelatin dissolves. Put aside.
3) Bend mango cubes, milk, Neutral fond powder.
4) Whip cream till soft peak. 
5) Add whipped cream and gelatin to blended mango mixtures. Mix  well & pour mixture into mini cups.
6) Set in fridge for 3 hours. Serve.