Grilled Chicken (Happycall cooking)

Grilled Chicken

Prep time: 10mins (excl marinate for at least 2hrs; overnight will be better)

Cook time: 10mins (5mins on each side)

Serves: 2pax

Ingredients:

3-4 pcs Chicken thigh (de-boned) *I bought the boneless thigh meat from supermarket 

1 tspn Garlic powder

1 tspn Celery powder

1 tspn Cajun powder

1 tspn Ginger powder

1 tspn Chili powder

1 tspn Meat curry powder

1 tspn Black pepper

*I bought all spices from NTUC Finest
All these powder spices contain salt. Do not add anymore salt. As usual, taste all spices individually to know the flavour profiles. In between tasting, drink plain water to eliminate the previous taste, in order not to be confused by the taste.

Method:

1) Mixed all powder spices in a bowl.

2) Spread evenly on chicken meat and keep meat in ziplock bag for at least two hrs in the fridge (leave overnight will be better)

3) Heat up Happycall and spread with 1 tbsp of butter. Ensure that its low-medium flame as strong heat could burnt the butter.

 

4) Cook meat for 5mins on each side in Happycall and shut it while its cooking.

5) Once you get the doneness that you want, switch off flame and let it rest for another 5mins.

6) Serves hot with some greens and  basic fried rice.

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Mee Sua in Creamy Mushroom Soup

Mee Sua has this soft tender texture that is subtle for the throat and ease for digestions. There are many ways you can prepare Mee Sua. It can be fried or serve  with soup; ie: Creamy Mushroom soup.

 

Its simple recipe and fast to prepare made this soup a MUST eat. The star ingredient of this dish is Portobello mushrooms. You may replace it with white button mushrooms but not shitake mushrooms. The flavour profile of these mushrooms does have influence on the whole dish and helps to compliment the Mee Sua aftertaste. 

Mee Sua in Creamy Mushroom soup

Prep time: 10mins

Cook time: 10mins

Serves: 2 pax

 

Ingredients:

2tbsp Dried shrimp (hebi)

1 small White onion

2 cloves Garlic

250gm Portobello mushroom

200gm Mee Sua

1/4 cup Cooking cream (38% fat)

1/4 cup water

1tbsp butter

Salt & White pepper to taste

Corriander as garnish

Method:

1) In a food processor, grind onion, garlic, mushroom and dried shrimp.

 

2) Heat up pot with butter and fry the ground ingredients till fragrant. The mushrooms and onion does release its own juice.

3) Add in the cooking cream and water. Bring to boil. 

 

4) Crushed the Mee Sua into small pieces, with approx length of 1-2inches.

 

5) Add in the Mee Sua into the boiling soup. It will take 5-7mins for Mee Sua to soften and thoroughly cooked. You may add salt and pepper to taste. Do note that Mee Sua tend to be salty. So taste first before you add more salt.

 

 

6) Serves hot with corriander as garnish. I always savour this soup with few slices of red chili padi (birds eye chili). ^_^ Enjoy!

 

 

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Singgang (clear asam)

Singgang (pronounced sing-gaang)  was a very humble dish, that can be prepared in a jiffy. Less hassle in terms of prep; and cooking time was pretty much short. Cleaning up was super easy too. 

No one knows the origin of this dish. The star ingredient of the dish is Tamarind juice. If no tamarind juice, you can forget about cooking this as there was no alternative. Its not as if you can replace it with lime or lemon juice as that will result in 'lost of DNA' or essence of the dish.

Multiple names:

Masak Singgang- Term used in Northern Malaysia like Pahang, Terengganu or Kelantan

Masak Pindang- Term used in Southern Malaysia like Melacca or Johor

In Singapore, the two names were used interchangeably, be it written or spoken.

Singgang

Prep time: 10mins

Cook time: 15mins

Serves: 4 pax

Ingredients:

1 medium Red Onions (julienne)

3 cloves Garlic (chopped)

Few slices of Ginger

1 Lemongrass (slit in long halves)

Few Bird Eye Chili (chili padi)

60gm Tamarind pulp soaked in 1 cup of water

Few finger size Okra (locally known as Ladyfinger)

One medium Sickle Fish 

Aka: Butterfish because of the tender buttery meat. In Malay- Ikan Tudung Periuk

Note: You may use any type of fish. In fact, this dish goes well with any type of seafood. Do try it with a combination of Prawns, Mussles and Flower crabs. I can tell you, it tastes super
 delicious. The sweetness of these fresh seafood was....Yummy!!

 Method:

1) Boil the Tamarind juice, onion, garlic, chili, lemongrass, chili and ginger in a pot. 

2) Add salt and sugar to taste (not too much sugar, just enough to balance the sourness of the Tamarind juice)

3) Once boil, add in the fish and Okras. Let it simmer in low-medium heat for 10mins. 

NOTE: Gravy must be boiling before adding the fish. I've seen some cooks who will add the fish while waiting for the gravy to boil. They believed that once the gravy boils, the fish will be cooked at the same time. In fact, that resulted in broken and dry fish steaks. We don't want that. Remember, Fish doesn't require a long time to cook. It can even be eaten raw.

 

4) Switch off flame and cover pot. Let the heat cooked the fish for another 5mins.

 

5) Serves hot with white rice and Sambal Belacan as condiment. Enjoy!

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Ayam Masak Merah (Tomato Chicken)

This chicken dish is a must have in every feast, like Eid celebrations or weddings. Its a dish originally serves with accompaniment to Nasi Tomato (Rice cooked with Tomato puree). Nontheless, it was a dish that can be savoured with flavoured rice or just hot plain white rice.

There are many versions found and I am sharing with you here on my Mom's version :D Whip it up and share with me your version on the comment column!

Ayam Masak Merah

Prep time: 15mins

Cook time: 15mins 

Serves: 4 pax

**Cooking time is shorter as I had prepared the main sambal chili (click for the recipe)

Ingredients:

8pcs chicken pieces (I used thighs for this recipe)

Salt and Tumeric powder for frying the chicken

Pandan leaves

4-5 slices of Ginger

1 stick Lemon Grass (slit into long halves)

1 medium size Red onion (julienne)

Cinnamon stick

Star Anise

Cloves

Cardamon

Some Cherry Tomatoes

 

Sauce:

1/4cup Sambal 

1/4cup Tomato ketchup

2tbsp Chili Sauce 

1tbsp Meat Curry powder

 

Method: 

1) The chicken pieces are rubbed in with turmeric and salt and are deep fried till golden in colour. Set aside till ready for use. **Deep frying seals the juice as well as it gives the chicken pieces, a firmer texture to every bite. 

2) In a bowl, mix the sambal chili, tomato sauce, chili sauce and meat curry powder and set aside.

3) Heat up wok with oil. Fry in the juliene onions, pandan leaves, lemon grass, ginger slices, cinnamon stick, cloves, star anise and cardomons. Fry till the 

onions caramelised.

 

4) Add in the sauce that you premix earlier. Stir fry at medium heat. Let it simmer. At this point, you can add salt and sugar to taste (not too mich sugar, just enough to balance the sourness from the tomato ketchup)

 

5) Add the fried chicken pieces to the simmering sauce. Switch to low-medium heat. Cover the pot. Let it simmer for further 5mins. This gives the chicken, its rich flavour, with its subtle heat from the chillies, sweet and sour-ish taste from the tomato gravy. 

6) Serves hot. Enjoy!

 

 

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