Fried Chicken with Galangal

Ingredients

6 whole chicken thigh
300g galangal, pounded finely or shredded
3 Indonesian bay leaves
3 lemongrass (white part), bruised
5 garlic
8 shallot
Thumbsize turmeric
5 candlenuts

Seasoning
1 tbsp tamarind juice
Salt (to taste)
Sugar (to taste)

Method
1. Ground garlic, shallot, turmeric and candlenuts finely.
2. Marinate chicken thigh with grounded paste, shredded galangal, lemongrass, bay leaves and tamarind juice for 3 hours or overnight.
3. Put chicken with all the seasoning and some water in a big pot (water level should cover all the chicken) bring to boil, add salt and sugar (adjust to your preference). Simmer until chicken thighs are cooked.
4. Remove and drain the chicken from the sauce, deep fry chicken till browned. Then fry the shredded galangal till dried and spread it over fried chicken.

Braised Sea Cucumber with Mushrooms

Ingredients
6 sea cucumber, cut into 2-3 sections
2 chicken thigh, cut into pieces
6 dried mushrooms, soaked and remove stems
1 dried squid, soaked and cut
5 dried scallop, soaked overnight
5 sliced ginger
8 cloves garlic, smashed
3/4 cup chicken stock
Coriander for garnishing

Chicken Seasoning
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
1 tsp hua tiao wine
1/4 tsp sesame oil
1/2 tsp corn starch
Dash of pepper

Seasoning (to taste)
2 tbsp oyster sauce
1 tsp salt
1 tsp sugar
2 tbsp hua tiao wine
1/4 tsp Sesame oil
Dash of pepper

Method
1. Marinate chicken thigh with all the seasoning for 2 hours.
2. Heat 1 tbsp of oil in a pot/wok, fry ginger and garlic till fragrant. Add chicken thigh and cook for 5 minutes, stir occasionally.
3. Add dried squid and mushrooms, cook till fragrant. 
4. Stir the sea cucumber in and drizzle some hua tiao wine at the side of the pot/wok. 
5. Pour chicken stock, bring it to boil and simmer for 30 minutes or until the sea cucumber are soft. 
6. Season it with all the seasoning. Lastly, add dried scallops, continue to cook for another 10 minutes. Garnish with some coriander and serve hot. 


You may view the recipe video through this link:  https://youtu.be/Yn0cwtFvkeM

Shrimp Paste Fried Chicken Wings

Ingredients
10 chicken wings, cut into 2
4 shallot, pounded/grounded
5 garlic, pounded/grounded

Seasonings
3 tbsp shrimp paste (I used LKK)
1/2 tbsp oyster sauce
1 tsp salt
2 tsp brown sugar
2 tbsp hua tiao wine
1 tsp corn starch
Pepper

Flour Batter
1 cup plain flour
1/4 cup corn flour
1 tsp salt
1 tsp bicarbonated soda
Water

Directions
1. Season chicken wings with all the seasonings, pounded shallot and garlic. Keep in the fridge and marinate for 3-4 hours or overnight.
2. Put all the flour batter ingredients (except water) in a big mixing bowl. Add water gradually, mix it until it turns into a smooth batter and no lump (I used about 1/2 to 1 cup of water).
3. Heat 2 cups of oil in a pot (not smoky hot), dip each chicken wing into the flour batter evenly by removing the excessive batter that drip from the wings. 
4. Deep fry chicken wings till browned or cooked. Serve hot and crispy.

*Taste and adjust the seasonings to your preference

Golden Triangle Curry Noodles (Collaboration with Xando)

Ingredients
2 packets Xndo® ZeroTM Noodles
1 chicken thigh meat, diced
1 russet potato, cut into small cubes
1 onion, chopped
2 tbsp chilli paste (homemade or store bought)
1 tbsp curry powder
1 tsp turmeric powder
100 ml coconut milk
5 sheets spring roll skin, cut into rectangle
1 egg, beaten
1/2 cup plain flour
1 cup bread crumbs

Seasonings
1 tsp fish sauce
1 tsp brown sugar
1/2 tsp salt

Method
1. Stir fry onion till translucent, add chilli paste and continue to fry for 5 minutes. 
2. Add chicken and potato, stir and cook for a couple of minutes. Add curry and turmeric powder, mix and combine well.
3. Pour coconut milk, bring it to boil and simmer for 10 minutes. Add 2 packets of Xndo® ZeroTM Noodles, mix well.
4. Season the curry noodles with all the seasonings. Keep in the fridge for 3-4 hours until the fillings are thicken/slightly harden
5. Scoop 1-2 tbsp of curry noodles filling onto the corner of each spring roll skin, fold and wrap it in triangular shape. Seal it with a bit of beaten egg.
6. Coat part of the triangle puff with some flour, then dip the same part into the beaten egg and coat it with Japanese bread crumb.
7. Heat up some oil in a pot, deep fry the triangle curry noodles until golden brown. Serve hot.

Hua Tiao Ginseng Chicken Stuffed Rice (Collaboration with Xndo)

Ingredients
1 whole chicken (I used French Chicken)
2 packets Xndo® ZeroTM Rice
1 Korean/Chinese ginseng 
10 red dates
10 cloves garlic, skin peeled
1/4 cup lotus seeds
1.5 cups water
1 tbsp spring onion, chopped

Seasonings
1.5 tbsp coarse sea salt
1/3 cup + 2 tbsp hua tiao wine

Method
1. Season chicken in and out with 1/3 cup of hua tiao wine and 1.5 tbsp of coarse sea salt.
2. Stuff all the ingredients except water into the chicken's stomach by saving a few pieces to put in the pot later on. Marinate for 3 hours or overnight.
3. Place chicken in a tanyu pot/claypot, pour 1.5 cups of water with left over red dates, garlic and lotus seeds. 
4. Drizzle 2 tbsp of hua tiao wine onto the chicken.
5. Cover the pot and cook the chicken over medium fire for 30 minutes or until cooked (cooking time depends on the size of the chicken).
6. Garnish with some spring onions and serve hot.

Sweet and Sour Chicken/Pork

Ingredients
1 large drumstick meat/shoulder butt (pork), cut cube
1 green/red capsicum, cut square
1 onion, sliced
1 pineapple, diced
1 tsp minced garlic
1 cup potato starch

Meat seasonings
1 tbsp oyster sauce
1 tbsp light soya sauce
1/4 tsp salt
1 tsp sugar
1/2 tbsp hua tiao wine
1 egg white
Sesame oil
Pepper
1 tsp corn starch

Sauce seasonings
1/4 cup tomato sauce
2 tbsp plum sauce
1 tsp rice vinegar
1 tsp light soya sauce
1 tsp oyster sauce
1 tbsp brown sugar
1 tsp potato/corn starch
1/4 cup water

Method
1. Marinate the meat with all the meat seasonings for 2 hours or more.
2. Coat the meat evenly with some potato starch. 
3. Heat 2-3 cups of oil in a pot or wok. Use medium-high to high fire and deep fry the meat till brown. Dish up.
4. Heat up the remaining oil and use high fire to fry the meat again for another 2 minutes till crispy. Set aside.
5. Mix all the sauce seasonings in a bowl.
6. Saute garlic till fragrant. Add onion and capsicums, fry for 1-2 minutes. 
7. Add pineapples and the sauce seasonings, bring it to boil and simmer for a minute.
8. Add the fried chicken/pork, mix well until it's all coated with the sauce. Serve hot.

SiChuan Hot and Spicy Chicken Pot

Ingredients

1 chicken, chopped
1.5 tbsp Sichuan pepper
2 bulbs of garlic, halved
5 shallot, smashed
4 sliced ginger
1 bombay onion, sliced
A handfull of chinese parsley, cut into section
3 sprigs of coriander
5 stalks of spring onion, cut into section
10 dried chilli, wash and dry
3 bird eye chilli, cut into 4 sections
1 red chilli, sliced

Seasonings (adjust to your own preferences)
2 tbsp lao gan ma crispy chilli oil (老干妈辣油)
1 tbsp chilli bean sauce (豆瓣酱)
1/2 cup hua tiao wine (Chinese cooking wine)
1/4 cup oyster sauce (I use LKK)
2 tbsp light soya sauce (I use LKK)
1 tbsp dark soya sauce (I use LKK 老抽)
1 tsp thick dark soya sauce (for colouring)
1-2 tbsp brown sugar
1 cup water
Pepper
Mix 2tbsp of potato starch and 2tbsp of water to thicken the gravy 

Method
1. Heat 2 tbsp oil in a wok, fry sichuan pepper till fragrant. Remove but leave a few pieces in the wok.
2. Use high fire, saute ginger till fragrant, add garlic and fry till golden brown. Add shallot until fragrant.
3. Add dried chilli and saute till a little dry, saute red chilli and bird eye chilli. Lastly add all the Chinese parsley, spring onion, coriander and fry till its fragrant and soften.
4. Put all the chopped chicken and stir fry until brown. 
5. Drizzle some hua tiao wine at the side of the wok. Add lao gan ma chilli oil and chilli bean sauce, stir and mix well with the chicket.
6. Add the rest of the seasonings except the remaining hua tiao wine. Bring it to boil and simmer until the chicken is cooked.
7. Drizzle the rest of the hua tiao wine. Lastly, slowly pour the thickening mixture and stir till the gravy is thicken.

Thai Fried Mid-Joint Wings

Ingredients
10-15 mid joint wings (cut halves horizontally in the middle of the bones)
A bunch of basil leaves
3 shallot and 3 garlic (to be pounded together)
1-2 cups cooking oil

Seasonings
1 tsp coriander powder
1 tbsp Thai fish sauce
1 tsp salt
1/2 tbsp sugar
Pepper
1 tbsp corn starch

Method
1. Marinate the mid-joint wings with the pounded shallot and garlic and all the seasonings for 2 hours or more.
2. Heat oil in a pot and fry all the basil leaves for 3 seconds or until its curled up. Remove it, 
drain the oil and set aside.
3. Use high fire and heat up the oil again. Put the wings to fry, turn to medium high fire and continue to fry until its cooked or turn golden brown. Remove the wings and drain the oil.
4. Heat the oil once again and quickly put back the wings and fry for another 1-2 minutes. Remove it and garnish with some fried basil leaves and serve hot.

Black Pepper Chicken and Potato Cup Pastry (makes 4)

Ingredients
1 drumstick meat (sliced)
1 sheet puff pastry (divide into 4 squares)
2 tbsp chopped garlic
1 potato (mashed) see below
Handful of mozzarella cheese

Marinate Seasonings
1 tbsp oyster sauce
1 tsp sugar
1 tbsp *Woh Hup Black Pepper Sauce
1/2 tsp sesame oil
Pepper

Sauce Seasonings
1/4 cup *Woh Hup Black Pepper Sauce
30g unsalted butter
1/2 tbsp sugar
1 tbsp oyster sauce/ light soya sauce

Method

1. Marinate the sliced drumstick meat with all the marinating seasonings for 2 hours or more.
2. Heat 1 tbsp of oil in a wok/pan. Fry the garlic and toss till fragrant, add the marinated drumstick meat and fry until it's almost cooked. 
3. Add and mix all the seasonings and fry for a while or till it's all cooked.

The Mashed Potato
1 potato (boiled and mashed)
2 tbsp chopped carrot
1 tsp chopped parsley
2 tbsp unsalted butter
Salt (to taste)
Black pepper

Instructions

1. In a mixing bowl, combine all the mashed potato ingredients and mix well. Set aside.

To Assemble
1. Preheat oven to 180ºC.
2. In a muffin tray, put the puff pastry sheet in the hole and gently press it down so as to make the pastry sheet in bowl shaped.
3. Scoop about 1-2 tbsp of the black pepper chicken into the pastry bowl. 
4. Cover the black pepper chicken with some mashed potato followed by mozzarella cheese.
5. Bake the black pepper chicken cup pastry in the preheated oven for 20 minutes till the cheese browns or the pastry is cooked.
*Do not put too much of the chicken or mashed potato to prevent overflowing* 

Roasted Salted Chicken With Spices

Ingredients
1 whole chicken (removed head and feet)
A bunch of spring onion (cut long)
6 slices ginger

Seasonings
3 tbsp sand ginger powder (沙薑粉)
1 tsp coriander powder
1.5 tbsp sea salt
2 tbsp hua tiao wine
Some pepper

Method
1. Wash the chicken throughly and dry it.
2. Rub the chicken inside and out evenly with all the seasonings.
3. Insert the spring onions and ginger into the chicken stomach.
4. Roast at 150C for 1.5 hours, brush some oil 10 minutes before it's cooked and turn the oven to 180C and roast it for another 10 minutes.

Huiji Honey Sticky Drumlets

Ingredients
12 drumlets/chicken wingsticks
1.5 cups potato starch
2 cups of oil for deep fry
Some sliced chilli, fried garlic/roasted sesame and parsley for garnishing

Seasonings for the drumlets
1 tsp salt or to taste
1 tbsp soya sauce
1 tbsp oyster sauce
Some white pepper
1 tsp sesame oil
1 tsp grinded ginger
1 tsp grinded garlic

Seasonings for *Huiji Honey Sticky Sauce
1 tsp oil
2 tbsp *Huiji Honey
1 tsp minced garlic
1/2 tsp grinded ginger
1 tbsp oyster sauce
1 tbsp soya sauce
Dash of salt
1/4 cup water
Mix 1 tsp of potato starch + 1tsp of water for thickening

The *Huiji Honey Sticky Sauce
1. Heat 1/2 tsp of oil, saute grinded ginger and garlic until fragrant. Add all the seasonings to taste and cook for a while. The sauce should be slightly thicken. Remove and set aside.
*If the sauce is too thick, you may add 1 tbsp of water*

The Frying Drumlets
1. Wash and tap dry the drumlets. Cut a line at the side of the drumlets and push all the meat towards the soft bone portion so as to make it like a chunk of meat at one end of the drumlets. 
2. Marinate it with all the seasonings for at least 2 hours.
3. Heat oil (about 2-3 cups) in a deep pot until its really hot but not smoky.
4. Put the potato starch in a big mixing bowl and coat the drumlets evenly with the potato starch one by one.
5. Medium fire, deep fry the wings until it turns brownish yellow or crispy (about 10-15 minutes) remove and leave it in a strainer. Continue to fry the rest of the chicken wings. 
*Oil must be hot and fire must be medium to medium high. Do not keep flipping it, wait for 1 side to be half fried before flipping it*
6. Fry all the drumlets again for the second time in hot oil (medium fire). Stir it occassionally and fry until it turns brownish and very crispy. Remove and set aside.
7. Lastly, in a pan or wok, mix and combine the *Huiji Honey Sticky Sauce and the drumlets. Dish up and serve with some garnishing accessories on top.

LadyHomeChef Chicken Satay with Peanut Sauce

Ingredients
4 large chicken thigh meat, cut into bite size
Bamboo skewers

Seasoning paste (To be grounded or blended)
6 Garlic
10 Shallot
Thumbsize turmeric or 2 tsp turmeric powder
Thumbsize galangal
1 large lemongrass (white part)
1 tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder

Seasonings
1 tbsp tamarind juice
2 tbsp sugar
1 tbsp salt
Some oil

Basting
Mix 1/4 cup of coconut milk with 3 tbsp of oil
Some honey for brushing

Condiments
1 onion, sliced
1 cucumber, cut into chunks

Directions
1. Marinate chicken with grounded paste and seasonings. Keep it in the fridge for at least 3 hours or overnight to marinate.
2. Stick the meat (3-5 chunks) onto the bamboo skewer.
3. Preheat oven at 180°C.
4. Grill the satay in the oven for 5-8 minutes and then baste it with the oil mixture and honey, turn the satay and baste it again. Put it back to grill for 2-3 minutes. Repeat the basting process one more time and grill untill its cooked.
6. Serve with peanut satay sauce and some condiments.

The Satay sauce
Ingredients to be grounded
8 shallots
5 garlic
3 tbsp chilli paste or 10 soaked dried chilli (can be omitted if you want non-spicy version)
Thumbsize galangal
1 stalk of lemongrass (white part)
Thumbsize belacan

Seasonings (to taste)
1 tbsp oil
Salt
Palm sugar
3 tbsp tamarind juice
400-500 ml water
1 cup of grounded peanuts

Directions
1. Heat 1 tbsp of oil in a pot, add the grounded ingredients, stir fry till fragrant and slightly thick.
2. Mix grounded peanuts and water, stir well and bring to boil. Season with salt, palm sugar and tamarind juice. Taste and adjust the seasonings to your preference. Simmer for 2-3 minutes.

Note: The amount of water is depends on how thick do you want the sauce to be.

Hainanese Chicken Rice (Recipe adapted from the net with some modifications)

The Chicken

Ingredients
1 large chicken (I used French chicken) washed and removed the feet for broth and trim the excess fats
3 stalks spring onion (cut 4 sections)
5 slices ginger

The Chicken Stock

1 chicken Cascass

Chicken feet 
Onion cut into half
1/4 cup soya bean
1 Dried sole fish (optional)

The Seasonings
1 tbsp coarse sea salt
2 tbsp Chinese cooking wine

Method
1. Marinate the chicken with the seasonings and stuff the spring onion and sliced ginger into the cavity for 4 hours or overnight.
2. Put all the stock ingredients in a big pot and bring it to boil and simmer for 1-2 hours.
3. Hold the chicken head/neck and dip the chicken into the stock a few times until the skin is tighten.
4. Put the chicken into the broth, bring it to boil and continue to cook for 15-20 minutes with the lid open (depending on the size of the chicken, smaller chicken takes lesser time)
5. Turn off the heat, cover the pot and let it sit for 45 minutes.
6. Remove the chicken from the pot and bath it in ice water for 10 minutes. 
7. Chop the chicken into pieces and garnish with some sauce and coriander. Serve with rice.

The Rice

Ingredients
2 cups rice (wash and drain)
Chicken broth from cooking chicken
6 sliced ginger
2 bulb garlic (cut into half)
4 shallot (cut into half)
A few stalks of spring onion (cut into sections)
1 tsp Salt
1 tsp light soya sauce
Sesame oil

Method
1. Heat up 2 tbsp oil, add shallot, ginger and garlic, fry until fragrant. Add spring onion and drained rice, stir for a while.
2. Add salt, light soya sauce and a few drops of sesame oil, mix well. 
3. Transfer the rice mixture into the rice cooker and add chicken broth (the amount of the broth should be at the water level for 2.5 cups of rice).

The sauce (to be mixed and pour over chicken)
1/4 cup of chicken broth with 1.5 tbsp sugar, 1 tbsp sesame oil and 2 tbsp light soya sauce. 

Mango Yoghurt Popcorn Chicken (TV featured dish and Knorr-Haochi Campaign Dish)

Ingredients
2 chicken thigh meat (cut bite size)
1 ripe mango (cut small cubes)
1 cup or more potato starch
Oil for frying

Seasonings
1 tsp Haochi Seasonings

Pinch of salt
1 tbsp light soya sauce
A few drops of sesame oil
A dash of pepper
1/2 tbsp corn flour

The sauce (you may adjust to your own liking)
100ml mango yoghurt/vanilla yoghurt
1 tbsp honey
1/4 tsp salt
1/2 tsp lemon juice
3 tbsp mango juice

Method
1. Marinate the chicken meat with all the seasonings for at least 2 hours.
2. Combine all the sauce ingredients and mix well. Set aside or keep in the fridge.
3. Heat oil in a pot/wok.
4. In a medium mixing bowl, coat all the marinated chicken meat with potato starch evenly.
5. Deep fry the chicken in the hot oil until golden brown. Remove and strain the oil. 
6. Put back all the fried chicken into the pot and deep fry it for the second time for 2 minutes (to make it crispier)
7. In another mixing bowl, pour and combined the fried chicken with the yoghurt sauce mixture. Transfer it onto a plate and spread some mango cubes on top.

Hainanese Chicken Rice

🐔 Chicken
The Ingredients
1 large chicken (I used French chicken) *wash, removed the feet for broth and 
trim the excess fats*
3 stalks spring onion (cut 4 sections)
5 slices ginger

The Chicken Stock
1.5 L of water
Some chicken feet and bones 
Onion cut into half
1/4 cup soya bean
1 Dried sole fish (optional)

The Seasonings
1-2 tbsp Coarse sea salt
Chinese cooking wine

Method
1. Marinate the chicken with the seasonings and stuff the spring onion and sliced ginger into the cavity for 4 hours or overnight.
2. Blanch the chicken feet and bones, then rinse it with water. Put all the stock ingredients in a big pot and bring it to boil and simmer for 1-2 hours.
3. Hold the chicken head/neck and dip the chicken into the stock a few times until the skin is tighten.
4. Put the chicken into the broth, bring it to boil and continue to cook for 15-20 minutes with the lid open (depending on the size of the chicken, smaller chicken takes lesser time)
5. Turn off the heat, cover the pot and let it sit for 45 minutes.
6. Remove the chicken from the pot and bath it in ice water for 10 minutes. 
7. Chop the chicken into pieces and garnish with some sauce and coriander. Serve with rice.

🍚 Rice
The ingredients
2 cups rice (wash and drain)
Chicken broth from cooking chicken
6 sliced ginger
2 bulb garlic (cut into half)
4 shallot (cut into half)
A few stalks of spring onion (cut into sections)
1 tsp Salt
Sesame oil

Method
1. Heat up 2 tbsp oil, add shallot, ginger and garlic, fry until fragrant. Add spring onion and drained rice, stir for a while.
2. Put salt and a few drops of sesame oil, mix well. 
3. Transfer the rice mixture into the rice cooker and add chicken broth (the amount of the broth should be at the water level for 2.5 cups rice).

The sauce (to be mixed and pour over the chicken)
1/4 cup of chicken broth with 1.5 tbsp sugar, 1 tbsp sesame oil and 2 tbsp light soya sauce. 

Indonesian Grilled Chicken

Ingredients A (to be grounded)
8-10 whole chicken thigh
12 big red chilli (removed seeds)
8 garlic
10 shallot
5 candlenuts
Thumbsize turmeric 
Thumbsize galangal 
1 tsp black peppercorns
2 tsp coriander seeds or coriander powder

Ingredients B
3 lemongrass, white parts and roughly smashed it
10 lime leaves
6 Indonesian bay leaves (optional)
500 ml coconut milk
500 ml water

Seasonings
Salt to taste
Palm sugar to taste
1/4 cup ABC Indonesian sweet sauce 

Directions
1. Heat oil in wok/big pot, saute grounded ingredients A until fragrant. Add lemongrass, lime leaves and Indonesian bay leaves. Stir fry until you can smell the leaves and the paste turn drier but not too dry.
2. Put all the chicken thighs and cook for a while until its about half cooked (flip the chicken occasionally).
3. Pour half of the coconut milk and water into the wok/pot, bring to boil. Add the rest of the coconut milk and water. 
4. Use medium-low fire and cook until the chicken thighs are fully cooked, stir the chicken thighs once in a while so that it will be cooked evenly. Season with salt and palm sugar, continue to cook for another 5-8 minutes. 
*Don't overly flip the chicken as we want to keep the thighs in good shape*
5. let the chicken and the gravy sit in the wok/pot to marinate for a couple of hours. 
6. Preheat oven at 200°C. Roast or grill the thighs (skin side up) for 5 minutes and brush some gravy on it. Flip the thighs (skin side down) and grill for another 5 minutes. Brush some gravy again. Turn the thigh again (skin side up), brush some gravy and grill for the last 2-3 minutes. 
*Grilling time may vary, it depends on your oven and how dry is your chicken. The chicken shouldn't be dry at all*
7. In another mixing bowl, mix 1-2 cups of gravy with ABC Indonesian sweet sauce. Drizzle or brush the sauce over the grilled chicken thigh. Serve with hot steamed rice.
8. You may also torch the chicken for a few seconds (to make it charred) before brushing the sweet sauce on it.


Note: You may use Air Fryer instead of Oven for grilling.

Chicken Rendang Recipe For Children (Non-spicy)

Ingredients
9 whole drumsticks
2 turmeric leaves
5 lemongrass (smashed)
8 salam leaves (optional)
1.5 tbsp curry powder
1 tbsp turmeric powder
600 ml coconut milk
200 ml water
1/2 cup ** Fried and grounded grated coconut (see below)

Ingredients to be blended or grounded
8 big red chilli * very important - removed all the seeds and the vein of the seeds cleanly *
6 cloves garlic
9 shallots
5 candlenuts
1 thumbsize galangal
1/2" belacan
1 tsp cummin seeds
1 tsp fennel seeds
2 tsp coriander seed powder

Seasonings
Salt to taste
Palm sugar to taste

**Very important: 1/2 cup fried and grounded grated coconut, I put some salt and sugar when frying it and the pound it to make it slightly smoother**

Method
1. Heat oil in a wok, put all the grounded ingredients and stir fry until fragrant. Add turmeric leaves, salam leaves and lemongrass, stir and cook until fragrant and the leaves and lemongrass softened. 
2. Add curry and turmeric powder, stir and mix it until the paste is a bit dry. 
3. Put all the drumsticks and cook for a while (occassionally flip the drumsticks). When the drumsticks become whitish in colour, add all the coconut milk and water (medium fire).
4. When the gravy is boiled, turn to medium low fire and simmer for about 1-1.5 hours or until you see a layer of red colour oil starting to appear. Off fire. Put all the grated coconut in and combine well.

Pan Fry Mid-Joint Wings with Garlic and Pepper

Ingredients
20 Mid-Joint Wings 
Handful fried garlic
2 tbsp chopped shallot
1 red chilli (chopped)
1/4 cup chopped spring onion


Wings marinate
1 tbsp light soya sauce
1 tsp dark soya sauce
1 tbsp oyster sauce
Pepper
Sesame oil 
1 tsp cornflour

Seasonings
1/2 tbsp Garlic powder
2 tsp Pepper and salt seasonings
White pepper
Black pepper
Pinch of Salt
1 tsp Sugar

Method
1. Heat up a little oil in a pan, pan fry all the mid-joint wings in the pan until its cooked. Set aside.
2. In a wok, stir fry shallot till fragrant, add the chopped red chilli and toss for a while. 
3. Put the pan fried pork jowl in the wok and quickly mix them well with all the seasonings and fried garlic. Lastly, add the chopped spring onion and mix it. Serve hot.

Hong Kong Style Soya Sauce Chicken Recipe

Ingredients
1 whole chicken
6 clove garlic (skinned and smashed)
Some spring onion (cut long)
3 slices ginger

Seasonings (adjust to your own liking)
3-4 cups water
1/2 cup LKK premium soya sauce
2 tbsp LKK dark soya sauce, 老抽
1 tbsp LKK Oyster Sauce
1 tbsp black thick sauce (chicken rice black sauce) for colouring
2 tbsp hua tiao wine or 1 tsp rose wine
1 tsp sesame oil
1 slices brown sugar (片糖)

Method
1. Clean and wash chicken. Remove head and feet. Set aside
2. Boil water in a pot. Add garlic, spring onion, ginger and all the seasonings. Bring to boil and simmer for 10 minutes.
3. Add chicken, cook chicken 1 side (breast side face down) for 15 minutes and flip to the other side. Cook for 10 minutes and turn the chicken again, off fire. Cover the pot with the chicken inside for 10 minutes. 
4. Remove chicken from the pot and drain the sauce. Chop chicken in pieces, pour some sauces on top and serve hot.

*The timing to cook the chicken is depends on the size of the chicken, mine is cooked for about 30-35 minutes*
**It is very important to use "Lee Kum Kee" brands of soya sauce and oyster sauce, other brands will taste different**
***Sliced brown sugar (片糖) is very important too, other sugar will not be as fragrant as sliced brown sugar***

Fried chicken wings with fermented beancurd 腐乳炸雞翼

Ingredients
15 chicken wings
8 cubes fermented beancurd
4 garlic+ 4 shallot to be pounded
Thumbsize ginger to extract the juice
Some Potato starch 
Oil for deep fried

Seasonings
1-2 tsp salt (may adjust to your own liking)
1/2 tbsp Knorr chicken powder (No MSG)
1 tbsp sugar
1 tbsp hua tiao wine
1 tsp sesame oil
Pepper

Method
1. Marinate the chicken wings with all the seasonings, fermented beancurd, ginger juice and pounded garlic and shallot for a few hours or overnight.
2. Heat oil in a wok or pot. When you see smoke, turn to medium fire. 
3. While waiting, coat each chicken wings with potato starch thinly and evenly. Use medium-high fire to deep fry it until its cooked (flip occassionally) and then drain the oil, set aside.
4. Heat oil in a pot, use high fire and put the wings to deep fry again (second round) for 10-20 seconds. Drain and serve hot.