that bloody botak!

  MEE SOTO  Missed eating this, so I went online to look for a simple recipe that I could do. Turned out way better than I expected! The begedil was made according to my previous begedil recipe, but this time there's no pork inside and instead of bread crumbs, I coated it in flour, dipped it in egg and fried it. It's not that difficult to make this, and it tastes great! Ingredients  A piece of chicken thigh and drumstick  2 big onions  5 small onions  5 cloves of garlic  1 piece of ginger (about 4cm)  1 tablespoon tumeric powder 1 tablespoon fennel powder  1 tablespoon corriander powder  1 tablespoon cumin powder  A 7cm piece of lemongrass  1 cinnamon stick  1 teaspoon of cloves  3 star anise  5 tablespoons coconut milk 1 chilli  A bunch of parsley  2 tablespoons kicap manis  1 teaspoon lime juice Some tang hoon  Some oil  Egg noodles  1 hard boiled egg  5 tablespoons coconut milk  Water  Salt to taste Method  Roughly chop 4 cloves of garlic, the big onions, lemongrass, ginger

  MINI POTATO CUTLETS / BEGEDIL  This is a tasty treat. Not too filling, crispy on the outside, smooth and tasty on the inside. Can be paired with almost any sauce and it'll still taste good. A perfect way to get rid of excess potatoes or leftover mash. There is no right or wrong way to make this. You can mix curry powder into it, or whatever powdered spice u have, use minced, chicken, beef or fish and it'll still taste good. These are the things u need......  Ingredients 1 big potato, boiled and mashed  2 tablespoons chopped carrots  2 tablespoons chopped onions  2 tablespoons chopped spring onions  2 tablespoons minced pork 1 teaspoon salt  1 teaspoon black pepper  1 teaspoon smoked paprika  1 teaspoon garlic powder  1 egg, beaten  3 tablespoons flour  Some bread crumbs  Oil  Method  In a pan sautee the onions, carrots and pork. Season with a pinch of salt  Mix the paprika, garlic powder, salt and black pepper with the mashed potatoes  When the pork's done, mix that with

SIU YOKE Since I started making my own siu yoke, I've not been buying it.... Just can't seem to be satisfied with store bought siu yoke. It's simple to do, but takes a long time to make. Follow the steps and you'll be rewarded with a nice, crispy skin and a super tender meat! It takes a total of 7hrs to make, but it's 7hrs well spent! Ingredients  300g pork belly  1 teaspoon oyster sauce  A quarter of a cube red fermented bean curd  Half teaspoon Chinese five spice powder 1 tablespoon Chinese wine  Half teaspoon white pepper  Salt  White vinegar  Method  With a meat pricker, prick the skin of the pork belly. Make sure it's properly pricked all over Mix the fermented bean curd, oyster sauce, Chinese wine, pepper and five spice powder into a paste and rub it on the flesh side of the pork belly  Put a thick layer of salt on the skin side of the belly and leave it under the fan for 4hrs  See how much moisture is released after 4hrs? My oven toaster is gfood enough f

  SOY SAUCE CHICKEN / SI YAU GAI  This is one dish every Cantonese grandmother can make that became Singapore's first Michelin star hawker fare. Easy to make and really tasty, this was what I had for dinner tonight and I'm sharing the recipe with all of you! Ingredients  Chicken wings, thigh and drumstick  4 tablespoons dark soy sauce  4 tablespoons light soy sauce  4 tablespoons Chinese rice wine  3 tablespoons brown sugar  3 cloves garlic, peeled  1 thumb sized ginger, sliced  1 cinnamon stick  2 star anise  6 cloves  1 bay leaf  Chinese parsley  Spring onions  3 cups water  2 eggs, boiled for 5 minutes and peel off the shell 5pcs tau pok Method  Marinade the chicken and eggs with all the sauces, sugar water and Chinese wine. Make sure there's enough water to cover everything. Let it soak for an hour or more. In a pot with some oil, sautee the garlic, the white part of the spring onions, cinnamon stick, cloves, bay leaf and star anise till fragrant  Add in all the marinad

  HOW TO MAKE A CLEAR CHICKEN STOCK Nothing in my kitchen ever goes to waste. Whenever I buy chicken, it's always prepped before it goes into the freezer. I first cut out the thighs and drumsticks, wings, thee breast and the back. Next I debone the breast and the back, take away all the skin from the breast and the back, the fat from the end of the chicken and put that aside. The skin and fat I save it for another day, and when I have enough if it, I will render all the oil out and use the oil for stir fry. It gives a natural chicken flavour to whatever dish I'm cooking. This chicken stock is made purely of bones and meat that I use for my dog food. Super rich in chicken flavor, it makes a good soup, sauce or even chicken rice. My dogs love chicken breast, and we love chicken thighs, wings and drumsticks, so the whole chicken's used up.  Now, this is how I do it....... Wash the chicken carcass and whatever chicken meat you're using. Make sure there's no congealed bl

  MULTI-PURPORSE SAMBAL This  is the miracle worker in my fridge! I usually make a big batch of this and keep them till I need to use it. The layer of solidified oil on the top keeps it from going bad. With this sambal as a base, I could do all kinds of stuff! I use this on my ikan bakar, add some salted soy bean paste and lime juice and it can turn into the paste for mee siam goreng, make sambal prawns, use it for nasi lemak, singapore fried hokkien mee, mee pok, fried rice....... With a little tweaking it can be used for almost anything! It's so versatile every fridge needs one! Here's what u need to make it. The recipe will be in parts so u can increase it as necessary. This keeps really well so u can make a big lot, separate it into batches and keep in in the freezer. It will last for months because it's been cooked and there's a layer of oil on top, so air will not reach the bottom. With no air, it won't go bad. Ingredients 3 parts shallots 1 part garlic 3 part