that bloody botak!

  CHICKEN RICE BALLS  Inspired by that video that was shot on an iPhone featuring my sister, and not having chicken rice in ages, I decided to make that for today's dinner. If u follow all the steps, you'll be rewarded with chicken rice you won't soon forget. Normal chicken rice balls uses a mixture of jasmine and pulut, but since I have calrose rice, and it's sticky enough, I used it. These are what u need...... Ingredients  2 chicken thighs, deboned  4 red chillies  150g ginger  10 cloves garlic  1 whole garlic, sliced into two  Pandan leaves Some spring onions, some corriander leaves  Chicken stock  4 tablespoons lime juice  4 tablespoons white vinegar  Sesame oil  Soy sauce  Salt Water  To make the chilli sauce..... Cut up half the ginger, all the chilli and 5 cloves of garlic and put it in a blender with the lime juice, vinegar one tablespoon chicken stock and half teaspoon of salt. Blend till fine, pit it in a pan, bring to a boil and bottle it...... This can keep

  BEER BATTERED FISH   These are the only two pics I have...... Didn't expect the fish to turn out this good! Nice and crispy batter, well cooked fish, what else can one ask for?! Just look at that! The batter's perfect! I used a combination of the western and asian techniques, which is, cold beer batter and double frying the fish. This results in a light and crispy batter and a fish cooked to perfection! The beer needs to be ice cold. Leave the can in the freezer till ice crystals form in the beer. The next thing to prepare is the oil. Keep it really hot and reduce the heat to low heat. Everything needs to be done real quick as u want the batter to be as cold as possible when it hits the oil. So u need to prepare the oil, prepare the fish and lastly the batter. The ingredients are simple. These are all u need. Ingredients  Fish, cut to size. I used a tilapia fillet. U can use any fish u like.  4 heaped tablespoons of wheat flour  4 heaped tablespoons of rice flour  1 teaspoon