crispy crisp fried chicken

Who doesn't like fried chicken..

what's more if it is cooked very very crispy?!

you will say goodbye to KFC with this recipe

sorry Colonel Sanders.. :p

very very simple to make!

cut 1 chicken thigh into 3 smaller parts, wash clean and dab dry with kitchen towel

grate 1 clove garlic + 1/4" ginger over the chicken and add 1/2 tsp salt and mix well

scoop 2/3 cup of corn starch into a bowl and coat each pieces evenly with the corn starch

on the stove heat the wok on medium fire and pour in enough cooking oil for deep frying

fry each piece separately or together if the wok fits..till golden brown

remove from the oil and put it back into the oil for second frying

this method of double-frying makes the chicken very very crispy and it stays that way

it also cooks the chicken thoroughly

and what do you know..

it is finger licking good!

chicken soup in miso

I had the sudden urge to cook chicken in miso today
I've no idea how to go about making it as I've never tasted it before
but I figured it should be like cooking chicken soup with miso added towards the end

and my guess was right!

it was a sweet success :)

Here's how I did it:




wash 1 chicken thigh and cut into smaller pieces

marinate them in 2 grated garlic + 1/2" grated ginger and set aside

heat a medium pot and pour in 1 Tbsp cooking oil

while the oil is heating up toss in 1 cinnamon stick + 1 star anise + 4 cloves and let the aroma of the

 spices invade your kitchen

saute 1 diced onion until fragrant and transparent

add in the marinated chicken thigh and stir-fry it for a few minutes before adding in water just

 enough to cover/immerse the chicken in it

toss in 1 sliced celery stalk + 3 sliced mushroom + 1 sliced carrot + 1 cut green chilly

cover the pot with lid halfway open and allow all ingredients to boil

add in 1 tsp salt to bring out the ingredients' flavor

simmer gently until the gravy thickens slightly

off the fire and sprinkle with chopped cilantro and scallions

allow the bubbles of the boiling soup to subside

add in 1 small packet of Miso paste into the gravy  and mix well

taste for saltiness

serve immediately

a word on Miso paste
it must be added last and after the fire is off
this is to allow the enzymes in it to remain active
boiling temperature just kill it all
if extra salt is needed add it in the soup during eating

Thai green curry

Ever tried Thai green curry before?
apparently there are many ways of cooking this dish
I'm using this recipe as I have all the ingredients called for ready in my kitchen
and this is my first time cooking as well as eating this curry
so you can imagine what I went through
it is seriously
HOT!!!

Simply follow these 2 steps

Making the paste

      on a stove heat up a non stick saucepan over low heat and toss in 

      1 tsp coriander seeds + 1/2 tsp cumin seeds and keep stirring for 3 mins

      transfer both spices into a mortar and pound them till fine and keep aside

      using the same mortar, pound the following ingredients till fine

• 1 sliced shallot  
• 1 Tbsp sliced lemongrass 
• 1/4" galangal 
• 1 cut celery stalk
• 3 peppercorns 
• 1/2 tsp shrimp paste (belachan) 
• 1/2 tsp brown sugar 
• 9 chili padi 
• 1 tsp salt 
• 1 tsp juice of kaffir lime
• 1/2 tsp zest of kaffir lime

     mix the grounded spices together with the above pounded ingredients to form into a smooth paste

Making the green curry

on a stove heat up a medium sized pot and pour in 2 Tbsp cooking oil

saute the above paste for 4 mins until the aroma fills up your kitchen 

then add in 1/4 cup thick coconut milk (santan) and mix thoroughly with the green paste

add in 1/4 chicken which has been washed clean into the pot

add enough water just to cover the chicken and mix all ingredients well

 cover the pot with lid half open and let the chicken cook

add in 1/2 diced red bell pepper and 3 kaffir lime leaves and cook for 3 mins

then add in 3 tsp fish sauce, one spoon at a time and taste for saltiness

lastly if need be..add in 1 tsp freshly squeezed kaffir lime juice 

and off the fire

a word on the chili
If you are not a great fan of chili padi please use half the chili in this recipe
if I were to cook this dish again which I like to..I would half the amount of chili
I love chili but my tummy couldn't take it!
 Haha..


Special thanks to Mamak Haji for his recipe :)