Chicken Satay with home made dipping sauce

Ingredients:

6 drumsticks, deboned, skinned and cut into cubes

14 bamboo skewers, soaked overnight in water so that they don’t char when use in oven

4 tbsp cooking oil

1 tbsp garlic, minced

1 tbsp onion, chopped

Marinate for Satay:

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp garlic powder or minced fresh garlic

1 tsp ginger powder or minced fresh ginger

1 tsp ground turmeric

1 tbsp lime juice

1 tbsp finely chopped lemongrass, take only tender inner stalk

1 tsp brown sugar

Satay sauce:

2 tbsp peanuts, shelled

2 tbsp finely chopped onion

2 tsp peanut oil

2 tsp minced garlic

1 tsp finely chopped lemongrass, take only tender inner stalk

½ cup coconut milk

3 tbsp unsalted peanut butter

1 tbsp fish sauce

1 tbsp ketchup

1 tbsp lime juice, or to taste

1 tsp brown sugar, or to taste

Methods:

1. Combine all the marinate ingredients with the cubed chicken meats. Refrigerate for at least 12 hours.
2. Put the peanuts in a small bowl, add just enough water to cover and soak for 1 minute. Drain the nuts and chop them into small pieces. Heat the frying pan and add 1 tsp oil. When the oil gets hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove and drain on kitchen towels.
3. Add 2 tbsp oil onto the remaining oil in the frying pan and let the oil get hot. Add garlic and onion and stir-fry for 1 minute till fragrant. Add the chicken pieces to the frying pan and stir-fry 3-4 minutes until crisp and golden on all sides. Remove from frying pan once the chicken pieces are just cooked. Thread onto pre-soaked bamboo skewers, 3 pieces per sticks. Keep warm in the oven with TOP GRILL at 120°C, for 10 – 15 minutes before serving to keep the tenderness of the chicken pieces.
4. To prepare Satay Sauce: Combine finely chopped onion and oil in a small saucepan. Cook over medium-low heat until the onion is soft, about 5 minutes, stirring occasionally. Stir in garlic, lemongrass, stir frequently to prevent overbrowning, for 2 minutes. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar, stir until well blended and cooked. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice and brown sugar. The sauce may be refrigerated for up to 2 days.
5. Warm the dipping sauce if desired. Stir in the chopped peanuts into the dipping sauce, serve the Satays with the sauce.

East-meets-West Potatoes with Chilli Beans

Ingredients:

4 medium potatoes (type that is suitable for salad is preferred) cut into thick chunks

2 tbsp cooking oil

2 spring onions, sliced

1 large fresh red chili, seeded and sliced

2 garlic cloves, crushed

400g canned red kidney beans, drained

2 tbsp soy sauce

2 tbsp fish sauce

1 tbsp sesame oil

Salt and ground black pepper to taste

1 tbsp sesame seeds, lightly roasted on pan

Fresh coriander, chopped for garnish

Methods:

1. Boil the potatoes until they are just tender, take care not to overcook them. Drain the potatoes and reserve.
2. Heat the cooking oil in a pre-heated frying pan, stir-fry the garlic in low fire till fragrance, do not brown it.
3. Add in spring onions and chili and sty-fry for about 1 minute.
4. Turn fire to medium, add the potatoes and stir well before adding the beans.
5. Finally add the soy sauce, fish sauce and sesame oil.
6. Season to taste and cook the vegetables until they are well heated through.
7. Sprinkle with sesame seeds and garnish with coriander and serve.

Sarawak Coffee Layer Cake

 Ingredients:

10 eggs
450g unsalted Butter

(A)
210g Kaya
1 small can Condensed Milk

270g plain flour

200g Horlick

(B)
6tsp instant Coffee powder diluted with 3 tbsp of warm water

1 - 8"x8"x3 square pan, lined bottom with parchment paper, do not greased the side of the baking tray

Methods:

1. Beat Butter till fluffy.
2. Add in egg, one at a time and blend well
3. Add in (A) and beat till all combined.
4. Divide the batter into 2 portions – one plain and add (B) into the other portion.
5. Scope the batter with coffee flavour (approx. 170g) into the square pan, steam for 8-10 min until it starts to firm up, depending on the steamer. Do not steam too long as the surface of the cake might wrinkle and causes unevenness.
6. Repeat with the next layer with alternate batter till all batter is used up.
7. Steam additional 20 minutes.
8. Cool the cake before cutting it to serve.

 **Wrap the cake in cling wrap and another aluminium foil wrap allow the cakes to be kept in the fridge for 3 weeks or in the freezer for 1-3 months. **

Sarawak Prune Layered Cake

Ingredients:

(A)

10 egg yolks

6 egg whites

220g castor sugar

200g Hong Kong flour

2 tbsp Ovalette

1 tsp vanilla essence

60ml cold water

(B)

425g unsalted butter

4 tbsp condensed milk

1  pack of pitted prunes, cut into strips

1 - 8"x8"x3 square baking tray, lined bottom with parchment paper, do not greased the side of the baking tray

Methods:

1. Cream ingredients B until pale and creamy. Set aside.
2. In another mixing bowl, add in ingredients A and beat until fluffy and thick. (Thick like the mixture of beaten sponge mix mixture)
3. Mix (1) into (2). Divide into 3 times to mix in and blend well.
4. Divide mixture into 2 equal portions. One portion to add a little green coloring; keep the other portion as it is.
5. Preheat oven on top and bottom grill at 185°C for 5 minutes. Change the grill to TOP GRILL with the same temperature.
6. Spoon 5 tbsps of plain mixture into baking tray and spread evenly. Bake for 5 minutes until the cake brown on top as it is cooked. Timing might varies depending on the individual oven so adjust the timing accordingly.
7. After the first layer is done, take the baking tray out from the oven. Spoon in 5 tbsp of green mixture and spread on top of the first layer and arrange prunes on top. Top grill for 5 minutes or until the layer is brown. 
8. Repeat the same process until all the mixture is used up.
9. Leave the cake cool in the baking tray. Slice and serve when it is cold & unmoulded.  

 **Wrap the cake in cling wrap and another aluminium foil wrap allow the cakes to be kept in the fridge for 3 weeks or in the freezer for 1-3 months. **