Inche Kabin (nyona fried chicken)

NYONYA FRIED CHICKEN RECIPE (INCHI KABIN)
INGREDIENTS:

1kg chicken (cut into pieces)
Oil for deep frying

SEASONING:

2½ tbsp curry powder
1 tsp salt
10 tbsp coconut milk

DIPPING SAUCE:

1 red chilli, seeded and cut into strips
Juice of half a calamansi lime (use lime or lemon if you can’t find calamansi lime)
1 tsp sugar
1 tsp dry mustard
3 tbsp Worcester sauce

METHOD:

Marinate the chicken with the Seasonings for at least 4 hours, or best overnight. In a frying pan, deep fry the seasoned chicken until ¾ cooked and let cool.

Heat the oil again till very hot and deep fry for approximately 1 minute or when sizzling subsides. Remove the chicken. Allow the oil the heat up again and repeat process, twice till very crisp and golden brown.

Mix the dipping sauce in a small bowl and serve the fried chicken with it.

Crispy Fried Chicken

CRISPY FRIED CHICKEN RECIPE
Adapted from: Martin Yan’s China
INGREDIENTS:

1 lb. boneless and skinless chicken breast or chicken thighs, cut into bite-size cubes
1 cup cornstarch
1 egg (beaten)
Oil for deep-frying

MARINATE:

2 cubes (about 1 oz.) red fermented bean curd (南乳)
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon sesame oil
3 dashes white pepper powder

METHOD:

Mash the fermented bean curd in a bowl and add sugar, salt, and white pepper powder. Stir well.

Add the chicken pieces and marinate in the friedge for 1 – 4 hours.

Heat up the oil into a wok for deep-frying. Dip the chicken nuggets in the beaten egg and then coat with the corn starch evenly. Deep-fry the chicken until they turn golden brown, remove from the oil and place on paper towels to absorb the excess oil.

Serve immediately and dip with your favorite chili sauce. I recommend dipping with Lingham’s hot sauce.

COOK’S NOTE:

If you haven’t yet acquired the taste of the fermented bean curd, use slightly lesser of it in your marinate.

Chicken Biscuit Pie

Original Recipe Yield 5 servings
Ingredients

1/3 cup butter
1 onion, chopped
1/3 cup all-purpose flour
1 1/2 cups chicken broth
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 cup frozen green peas
1 cup frozen diced carrots
2 cups cooked, shredded chicken meat

2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons shortening/butter
3/4 cup milk
Some sugar (optional)

Directions

Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes (not too long or else the sauce will be too thick and dry)Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

Hanoi Beef Noodle

Ingredients

Beef Broth

1.5 kg beef shanks (cut into small chunks) /ribs/brisket (scald first)
3.5 litres water (reduce some water if want broth to b thicker)
3 pieces 1 inch old ginger unpeeled
1 large Spanish onion (unpeeled and halved)
5 shallots (peeled)

2 radish (cut into chunks)
1 carrot (cut into chunks)

4 whole star anise
2 pcs cinnamon sticks
6 whole cloves
10 black peppercorns
60ml fish sauce
Salt to taste
1 cube beef stock (optional)

Accompaniments:-

500gm dried vietnamese noodles (soaked and blanched) (xiangxi brand rice vemicelli)
1 large Spanish Onion (shredded finely)
3 sprigs spring onions (cut into 1.5 in lengths)
A feew sprigs of chinese celery (cut into 1.5 in length)

Garnishing

A handful of basil thai basil leaves
2 fresh red chillies (shredded finely)
Mint leaves/coriander leaves/lime wedges

Method:

Prepare beef broth,

Blanch beef in hot boiling water to remove scum.
Drain and set aside.
In a saucepot, saute ginger, onion and shallots in 2 tblsp cooking oil until fragrant and browned.
Add in beef shanks and stir fry for a short while before adding water and rest of ingredients in pressure cooker.
Cover with lid and when 2nd ring appears, lower flame and time 30 mins. (if normal cooking, boil over medium flame for 31/2 hours for a concentrated flavor.
Meanwhile, blanch soak vietnamese noodles in pot of boiling water added with 1 tblsp salt and oil.
Rinse in cold water and drain.

Vietnamese Spring Roll

Ingredients

30 dried rice papers

Mint leaves
Basil leaves

Filling

50gm dried bean thread noodles (tang hoon)
25gm dried wood ear mushrooms
2 eggs - fry as omelette and cut into strips
3 spring onions (cut into 2 inch length)
350gm pork )
175gm prawns ) both pork n prawns marinade with salt, pepper and a bit sugar (steam until cook)
4 shallots - sliced

Nuoc cham

6 pips garlic (minced)
2 red thai chillies or 8 red chilli padi (chopped) ( up to taste, reduce if do not like it spicy)
1 - 2 tblsp sugar
Juice of 4 limes
4 tblsp vietnamese fish sauce
4-5 tblsp cooled boiled water

1. Soak dsried bean thread noodles in warm water for 20 mins. Drain.
2. Soak the dried ear mushrooms in warm water for 15 mins, squeeze dry and julienne.
3. Dip rice in water and place on damp towel, put in fillings and roll like popiah.

Corrine's Siew Yoke

Chinese roast pork
Ingredients
• 1 piece of pork belly weighing approximately 1 kg
• 3 tablespoons of coarse / rock salt
• 2 tablespoons of fine salt
• 1 tablespoon of five-spice powder
Method
1. Clean pork belly and poke holes all over the skin with a sharp knife. Make horizontal slits on the meat side 1 inch apart.
2. Rub fine salt and five-spice powder on meat and leave to marinade in the refrigerator for an hour or so. Brush the skin with vinegar before roasting.
3. Heat up oven at gas mark 4 (about 180 degrees Celsius). Place pork belly on a rack and put a layer of coarse salt on the skin (refer picture below); with a tray underneath to catch dripping oil. Roast the pork belly for at least 30 minutes and until the coarse salt crystallizes just like in the picture above.
4. Remove the salt crystals and continue to roast till the skin is crispy.

Pork Siew Mai

Ing

Wantan skin (round)

Filling

200gm pork (diced)
200gm fresh prawns (chopped)
4 pcs dried mushrooms (soak and diced)
80gm watere chestnut (peeled and chopped)

Seasoning

1tsp chicken granules
1tsp sugar
3/4 tsp fine salt
1 tsp sesame oil
1/4 tsp ground white pepper
1 egg white
1 1/2 tblsp cornflour

2 salted egg yolk or crab roe (ebiko)

Method

1. Combine filling ingredients with seasoning and chill for 2-3 hours
2. Wrap siew mai with wantan skin and top with salted egg yolk or ebiko.
3. Place on steamer and steam on high flame for 10-15 mins.