Chilly Chicken

MARINATE:

400 gm boneless chicken

1/2 cup corn flour

1 egg

1 tsp ginger & garlic paste

Salt to taste

Little water

(Coat the chicken pieces with the above

ingredients & leave it for 30 minutes)

1 onion cut

2 green chilies cut

4 birds eye chilies cut

1 tbsp light soya sauce

1 tbsp dark soya sauce

Lime juice to taste

Oil for cooking

METHOD:

Heat up oil, fry the chicken pieces & keep aside.

Heat 2 tbsp of oil in a frying pan, stir-fry the

onions &  chilies.

Add both soya sauce, chicken into it & stir.

Finally add the lime juice & mix it well.

Garnish with coriander leaves & serve hot.

SMOKED POMELO SALAD

Recipe from:
The FOOD Court



Cut the fruit in half and got the peel off and as much of the white membrane below the skin to expose the lush beautiful flesh which was cut in pieces and collected in a bowl.
A pinch of salt, 1/2 a teaspn of sugar, ¼ of a teaspn of rock salt, a generous pinch of red chilly powder, half a teaspn of freshly ground cumin, 1 teaspn of raw mustard oil was added and mixed well.

I burnt a coal on the gas and when it turned to embers I doused it in the bowl containing the fruit and immediately covered it with a lid and let the smoke do the rest.

SPICY TURMERIC CHICKEN FRIED WITH AROMATIC HERBS

 Recipe from my friend:

Johnny Goh

1 chicken breast (chicken breast cut &seasoned 

with salt, pepper & turmeric powder)

1 onion chopped

3 cloves garlic chopped

15-20 birds eye chilies (green & red

add more or less to your taste)

1 stalk lemon grass

1 turmeric leaf cut

Coriander leaves

Basil leaves

Curry leaves

Kaffir lime leaf

2 tbsp Thai fish sauce /

Soya sauce   

Salt to taste

Kaffir lime juice to taste

Oil for cooking

METHOD:

Heat up oil, fry onion & garlic until brown.

Add in lemon grass, chicken, herbs & chilies.

Shake in some soya sauce or fish sauce & stir-fry.

When the meat is cooked, splash on the lime juice & serve.

SPICY CHICKEN GIZZARD WITH LONG BEANS

1 onion chopped

1 red chilly cut

1 green chilly cut

1 tsp ginger & garlic paste

Curry leaves

½ tsp meat curry powder

½ tsp chilly powder

¼ tsp turmeric powder

150 gm chicken gizzard cut

100 gm long beans cut

Salt to taste

¼ tsp garam masala powder

Oil for cooking

METHOD:

Heat up oil, sauté onion until brown colour.

Add ginger & garlic paste stir for 2 minutes.

Add in curry leaves, curry powder, chilly powder,

turmeric powder stir, add chicken gizzard, salt,

little water, cover & cook.

Once chicken gizzard is almost cooked add

in long beans, both chilies & cook.

Add garam masala mix well.

Garnish with coriander leaves.

OKRA WITH SPICY SOYA BEAN PASTE

Recipe from my friend:

 

Johnny Goh

Okra  boiled but don't overdo,

keep them sort of crunchy still.

Heat up oil, fry chopped onions, garlic,

birds eye chilies & soya bean paste.

Stir fry till fragrant with a dash of oyster

sauce, a sprinkling of sugar & a splash of lime juice.

The sambal ( spicy paste ) add over the boiled okra.