My Kitchen and Me

Ingredients: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 20-25 pandan leaves - 3 tablespoons soy sauce - 2 tablespoons oyster sauce - 1 tablespoon fish sauce - 1 tablespoon sugar - 2 cloves garlic, minced - 1 teaspoon white pepper - 1 tablespoon sesame oil - Cooking oil for frying   Instructions: 1. In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, minced garlic, white pepper, and sesame oil until well combined. 2. Add the chicken pieces to the marinade and mix well to coat each piece. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor. 3. Take a piece of chicken and place it in the center of a pandan leaf. Wrap the pandan leaf around the chicken to form a neat parcel. Secure the parcel with a toothpick if necessary. Repeat the process until all the chicken pieces are wrapped. 4. In a deep pan or wok, heat enough cooking oil over medium-high heat for deep-frying. 5. Carefully place the wrapped...

One of my all time favorite kuih! The thin, soft, slightly chewy crepe filled with sweet coconut filing - just yum! Ingredients: For the Filling: - 1 cup grated coconut (fresh or desiccated) - 1/2 cup palm sugar (gula Melaka), finely chopped - 1/4 cup water - 1 pandan leaf, knotted (optional) - A pinch of salt For the Batter: - 1 cup all-purpose flour - 1 egg - 1 cup coconut milk - 1/2 cup water - A pinch of salt - Juice from pandan leaves (or a few drops of green food coloring) Instructions: 1. In a pan, combine the palm sugar and water. Cook over medium heat until the sugar dissolves. 2. Add the grated coconut, pandan leaf (if using), and a pinch of salt. Cook until the mixture thickens and the coconut is well coated with the syrup, about 5-7 minutes. Remove the pandan leaf and set the filling aside to cool. 3. In a bowl, whisk together the flour, egg, coconut milk, water, salt, and green food coloring until you have a smooth batter. The consistency should be similar to pancake batte...

Asian Butter Crab, a rich and flavorful dish that's sure to impress. This recipe combines the sweetness of crab with the richness of butter and aromatic herbs and spices. Ingredients: 2 whole mud crabs (about 1.5 pounds each), cleaned and cracked 1/2 cup unsalted butter 4 cloves garlic, minced 1 inch ginger, finely grated 1 small onion, finely chopped 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon sugar 1 teaspoon black pepper 1/2 teaspoon chili flakes (optional for heat) 1/4 cup chicken broth or water 1 tablespoon lemon juice 2 tablespoons chopped fresh parsley or cilantro Instructions: 1. In a large skillet or wok, melt the butter over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant, about 1-2 minutes. 2. Add the chopped onion and cook until translucent, about 3-4 minutes. 3. Stir in the soy sauce, oyster sauce, sugar, black pepper, and chili flakes (if using). Mix well to combine. 4. Add the cracked crabs to the skillet, tossing them ...

Kam Heong Crabs is a popular Malaysian-Chinese dish that combines a delightful mix of savory, spicy, and aromatic flavors. Here's a recipe to make Kam Heong Crabs. Ingredients: 2 whole mud crabs (about 1.5 pounds each), cleaned and cracked 3 tablespoons vegetable oil 2 shallots, finely chopped 4 cloves garlic, minced 1 tomato, diced 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon dark soy sauce 1 tablespoon sugar 1/4 cup water or chicken broth Blended spice mix: 2-3 bird’s eye chilies, chopped (adjust to taste) 1 stalk lemongrass, white part only, finely chopped 1 sprig curry leaves 2 tablespoons dried shrimp 2 tablespoons curry powder 1 tablespoon peppercorn Instructions:   1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped shallots and  garlic. Sauté until fragrant and the shallots are translucent, about 3-4 minutes, then add in the tomatoes. 2. Add the blended spice mix. Continue to sauté for another 2-3 minutes, until t...

My family loves a hearty plate of homemade pasta. Its simple and easy to put together and it usually depends on what I have in the fridge. This recipe here is similar to aglio olio but with a whole lot of ingredients thrown in - chicken, prawns, bacon, etc.  Its very flavorful and I'm sure it will be on repeat once you try it! Ingredients 8 medium sized prawns 1/2 cup chicken breast, diced 1/2 cup bacon, chopped 1/2 cup mushroom, sliced 1/4 cup pine nuts 2 tablespoon grated garlic 2 tablespoons olive oil 1 teaspoon oregano  1 teaspoon chili flakes 1 teaspoon pepper 1 teaspoon butter / 1 tablespoon vegetable oil chopped Italian parsley for garnishing salt to taste Instructions: 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside. 2. Toast the pine nuts on a skillet and set aside. 3. Grill the bacon until crispy on a skillet and set aside.              ...

Malaysian chicken soup, known as Sup Ayam, is a fragrant and comforting dish that combines tender chicken, aromatic spices, and a rich broth. It’s a popular soup in Malaysian cuisine and is often enjoyed with rice or bread. Here’s a step-by-step recipe to make this delicious and heartwarming soup. Ingredients - 1 whole chicken (about 3-4 lbs), cleaned and cut into pieces - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, sliced - 2-3 star anise - 2-3 cloves - 1 cinnamon stick - 1 teaspoon ground coriander - 1 teaspoon ground cumin - 1 teaspoon ground turmeric - 2 potatoes, peeled and cut into chunks - 2 carrots, peeled and sliced - 2 tomatoes, quartered - 8 cups water or chicken broth - Salt and pepper to taste - 1/2 cup fresh cilantro, chopped - 2-3 green onions, sliced - Fried shallots (for garnish) - Lime wedges (for serving) - Cooked rice or bread (for serving) Instructions In a large pot (I use my trustee Zwilling pot ...

I've always wanted to try this dish at home. My brother who loves fishing brought home this lovely Jenahak, and I just had to make this. It turned out well, but I added a tad bit too much of tamarind. Nevertheless it was great and here's the improvised recipe! Ingredients: Jenahak - 1/2 cut into small pieces Okra - 5-6 cut into small pieces Tomato - 1 cut into wedges Fish curry powder - 1 tsp Sugar - 1 tsp Tamarind juice - 5 tbsp Water - 1 cup Turmeric - 1/2 tsp Spice: Garlic - 1 clove Lemon grass - 2 staks (white part only) Shallots - 4 Dried chillies - 8-10 Belacan - 1/2 tbsp Marinate the fish with salt and turmeric. Fry in oil until golden brown, drain and set aside. Pound the spice paste with a pestle and mortal. You could also use a blender but the former yields a better taste. Heat oil in a pan and fry the spice taste till fragrant. Add tamarind juice, water and fish curry powder. Let it boil. Add tomatoes and okra. Add pre-fried fish, salt and sugar. Let it simmer on ...

A simple salad recipe to go along some hot and spicy Thai dishes! Ingredients: Cucumber (shredded) - 1 Carrot (shredded) - 1/2 Onion (thinly sliced) - 1 Lime juice - 1 tsp Peanuts (ground) - 10-12 Salt to taste Just add in the cucumber, carrot and onion in a bowl. Add in the lime juice and salt. Give it a good mix. Serve it on a plate and garnish with some ground peanuts. That's it! (P.S: Add in some cut bird's eye chillies to give it a spicy twist.)

A very simple yet tasty dish! My 8 year old cousin loved it. I made hers minus the chillies :) Ingredients: Chicken (minced) - 100g Tofu (minced) - 1 Shallots (diced) - 1 Garlic (diced) - 3 cloves Bird's eye chili - 2 Basil leaves - 4-5 Lime leaves (slit) - 2 Fish sauce - 1 tbsp Dark soy sauce - 1/2 tsp Salt to taste Pepper to taste Heat the wok with oil and add in the shallots, garlic, and chillies. Stir awhile before adding in the minced chicken and basil leaves. Add fish sauce, dark soy sauce, salt and pepper. When the chicken is almost cooked, and in the minced tofu and lime leaves. Continue to stir. Check for salt and spice levels. Dish it out on some warm rice.

I decided to cook Thai dishes just the other day. Made some green prawn curry, minced basil chicken and cucumber salad. I thought my green curry turned out well, but it wasn't spicy enough for me. I guess I was too cautious when adding in those chillies (that's also why the green curry is pale in color) Sigh! Anyway here's how I prepared it.. Ingredients: Prawns Kaffir lime leaves - 4 Fresh basil - 5 Coconut milk Capsicum (cut into chunks) - 1 Green curry paste: Thai green chillies - 4 (add more if you prefer your curry to be spicy) Shallots - 1/2 Garlic - 4 cloves Ginger (grated) - 3 tbsp Lemongrass - 1 stalk Ground coriander - 1/2 tsp Ground cumin - 1/2 tsp Shrimp paste - 1 tsp Fresh coriander leaves (chopped) - 1 cup Pepper - 1/2 tsp Fish sauce - tbsp Sugar - 1 tbsp Lime juice - 2 tbsp Place all the "green curry paste" ingredients together in a food processor and blend it into a paste. Set aside. Cut the lime leaves into strips. Heat the wok with some oil and a...

Tomyam is a soup dish which originated from Thailand and is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia. Tomyam is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. This is my first attempt to prepare this famous soup. Recipe adapted from Shiokfood with some changes. Boneless chicken breast (cut into small pieces) - 50 gm Prawns - 10 Galangal - 1 tbsp Fresh or frozen lemongrass - 1-2 Kaffir Lime Leaves - 2-3 Chili paste - 2 tbsp Thai bird's eye chillies - 4-5 Fish sauce - 2 tbsp Lime juice - 2 medium lime Onion (sliced) - 1/4 Sugar - 1/2 tsp Coriander leaves - 4 tbsp Prawn stock (Boil some prawn shells with water and lemon grass. This will give you prawn stock.) With the flat side of a heavy object, pound and bruise the lemongrass. Cut into 2 inch segments. Put lemongrass, galangal, fish sauce, chili paste and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes. Uncover the po...

Made this non-spicy version of maggi goreng a few weeks back. You can spice it up by adding in some bird's eye chillies. Ingredients: Instant noodles - 1 packet Onions (thinly sliced) - 1 Garlic (crushed) - 1 Dried shrimps (crushed) - 10-15 Carrot (thinly cut into strips) - 1 Cabbage (thinly cut into strips) - 1/4 Chicken breast (cut into small pieces) Fish ball - 3-4 Eggs - 1 Soy sauce - 2 tbsp Salt to taste Soak the instant noodles in hot water. Drain them once soft and springy. Set aside. Heat up the wok with some oil. Put in the crushed garlic and dried shrimps and then the onions. Add soy sauce and salt. Then add the chicken pieces and sliced fish balls. Once the chicken is cooked, add the cabbage, carrots and instant noodles. Continue to stir until everything is well mixed. Separate the noodles to the sides of the wok and break the eggs in the middle. Once the eggs are almost cooked, give everything a good stir. Dish out and serve with some sliced cucum...

This is another easy to make recipe and goes very well with some warm rice and a bowl of tomyam soup. One of my favourite dishes to make! Ingredients: Eggs - 3 Onion (chopped) - 1 Garlic (chopped) - 1 Frozen mix vege - 1/4 packet Chicken breast (chopped) Cilli sauce - 4 tbsp Oyster sauce - 1 tbsp Plum sauce - 2 tbsp Chicken stock - 1/4 cup Salt to taste Pepper to taste Beat the eggs with a little salt and pepper. Fry them and set aside. Heat the wok with some oil and add the onions and garlic. Stir till fragrant. Add in the chopped chicken and stir well. Put in the mix vege and then the chilli sauce, oyster sauce, plum sauce and chicken stock. Continue to stir for a few minutes. Add in some salt and pepper to taste. Pour this gravy over the pre-fried egg and serve with some warm rice. A simple and tasty dish!

Nasi lemak is said to be the national food of Malaysia. It is typically eaten for breakfast, but these days, we even have it for dinner. Traditionally, this comes as a platter of food wrapped in banana leaf, with cucumber slices, dried anchovies ( ikan bilis ), roasted peanuts, hard boiled egg, and hot spicy sauce ( sambal ) at its core. So, here I present you nasi lemak, a truly Malaysia dish. I replaced the usual sambal with prawn sambal . and the hard boiled eggs with fried eggs. Ingredients: Coconut milk rice: Rice - 2 cups Screwpine leaves (tie into knots) - 3 Ginger (grated) - 1 tsp Coconut milk Some water Salt to taste Prawn sambal : Prawns - 15-20 Dried chillies - 8-10 Red onion - 1 Garlic (crushed) - 1 clove Shallots -3 Carrot - 1/4 Tomato - 1 Belacan (prawn paste) - 1 tsp Salt to taste Sugar to taste Other ingredients: Eggs Dried anchovies Cucumber (sliced) -1 Rinse the rice and drain. Add the coconut milk, grated ginger, a pinch of salt, an...