Crispy WhiteBait Fish

I had a fun and enjoyable holiday in Hong Kong last month. I went to some of the outlying islands for the great scenery and cultural experience. 

I bought some dried whitebait fish from Tai O, this place is famous for their dried seafood such as fish maw, prawn paste etc...

Method;
Rinsed and drained a handful of dried whitebait fish
Prepare seasoning powder by mixing Garlic Salt, Pepper & Self-raising flour
Toss whitebait fish with seasoning powder, ensure that they are evenly coated
Deep fried in hot oil till golden brown
Drained and serve with chili mix
Enjoy!

Cheezy Potato Chips Chicken Pops

What to do with so leftovers potato chips where nobody wanna eat? Which is y to me, choosing the flavours which majority likes to eat would be best. Now den i realized that no one in my family likes / eat cheese flavour chips. I bought a canister of lay's cheese flavour potato chips and it's been sitting on the table for almost 1 month since it's 'opening'. If dad and brothers like it, it wouldn't even last for a week. :-P

Creative ways of mixing tidbits with food or create new dishes sure works. Since we all love fried stuff, here's my cheezy potato chips chicken pops for dinner.

Ingredients;
Minced chicken  (boneless chicken thighs n chicken breast meat, ratio 3:1) 
Carrots, finely chopped
Onions, finely chopped
1 baby potato, diced n steamed
Crushed cheese flavour potato chipes
Shredded cheddar cheese
Oil for deep frying

Marinate;
Light soy sauce
Oyster sauce
Salt n pepper

Method;
- Marinade chicken well, mix in carrots, onions, potatoes n cheddar cheese.
-Wet hands with water, scoop 1 tbsp chicken mixture and shape into oval shape.
-Toss from 1 hand to another hand ~ to firm the texture of the mixture, pops won't split too easily when deep frying.
- Coat pops evenly with crushed chips and set aside. continue until mixture completes.
- Chill in fridge for at least 30 mins to harden.
- Deep fried on low to medium heat till golden brown.
- Drained on kitchen towel to remove excess oil.
- Serve hot. Enjoy!

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Egg Mayo Yu Zhar Kway

Dipping yu zhar kway in hot coffee before eating, serve with congee, serve with dessert, eat it on its own are the few local way of eating yu zhar kway and among all these, my favourite is still to go with the coffee. Imagine hot crispy yu zhar kway soak with hot fragrant coffee, pop into the mouth with coffee oozing out yet there's still crunch of the yu zhar kway.... Wow...simply fantastic. :-P

I have another innovative way of eating yu zhar kway. That is with my favourite egg mayo. I've always love egg mayo toast and this time round, instead of on toasted bread, i stuffed them into yu  zhar kway and topped with some shredded lettuce and tomato slices. Delicious!

Fried Beancurd Skin Roll with Yam

Preferably to use normal yam instead of mini yam for this dish as the texture of yam would affect the overall dish.Mini yam tends to be soggy after steaming and too soft as too much moisture in it. Unlike the normal yam, they tends to be flaky and firm, bringing a unique taste to the snacks after being deep fried.

Ingredients;
Yam slices, steamed and mashed with coriander & spice powder
Minced pork
Light soy sauce
Chicken power
Rectangular beancurd sheet
-Oil for deep frying
-Marinade pork with light soy sauce and chicken powder
-Mix in yam
-Coat mixture onto beancurd sheet, cut into long strip
-Deep fried till golden brown.
-Serve with chili dips
-Enjoy!

Fish Cake Chips

Dun think anyone has yet to come across this unique way of eating fish cake, try it as it reali addictive! The crucial part is in selecting the type of fish cake to use.
Not those kinds usually found in fish ball noodles as those has too much flour as compared fish paste. Best used will be those gigantic fish cake which as big as a size of fist.

 Ingredients;
Giant fish cake, halved it and cut into slices
Oil for deep frying
Seasoning to taste ( I used nori and chili flakes)
-When oil is 80% hot, add fish cake slices and deep fried till golden brown
-Drained and toss with seasoning
-Serve while hot
-Enjoy!

Chili N Onion Fritters

A very simple and easy to prepare snack....for those who love green chilies.

Just need to prepare a flour batter, season with taste, add chopped onions + red and green chilies, deep fried till crispy and brown. Serve with chili dips and Enjoy!

Honey Glazed Winglets

A dish nearly forgotten dish where I haven been cooking for the last 4 years.... A sudden crave for it.... and here it is! Fantastic!

Ingredients;
10 chicken middle wings
1.4 tsp baking soda
2 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 tbsp brown sugar
3/4 tbsp oyster sauce
1 tsp honey

Method;
-Poke holes onto winglets, marinate for at least 5 hrs.
-Using a non-stick frying pan, grill winglets until brown on both sides.
-Pour in some marinade sauce, cover and on grill over high flame and let winglets absorb all sauce.
-Serve & enjoy!

Crispy Breaded Fish Balls

I've made some breaded mushroom pork balls for Tab's party the other day and mum actually comment that she prefer eating breaded fish balls. Hello, its meant for Tab's party and not mums'! lolz...
Alright den, i shall fulfill her request! Erm.. seems like i been fulfilling everyone's request these days. Who shall fulfill mine?! haha...

Ingredients;
Fried fish balls
Potato starch
Egg, beaten
Breadcrumbs
Oil for deep frying
Finely chopped coriander leaves

Method;
-Wash and clean the fish balls.
-Dry with kitchen towel, coat lightly with potato starch.
-Dip into beaten egg, followed by breadcrumbs.
-Deep fried in warm oil till golden brown.
-Drained, sprinkle with chopped coriander and serve.
-Enjoy!

Tip Top Curry Puff

Was at Ang Mo Kio yesterday to run some errands and as it was bout 4-5pm, decided to find something to much as tea break. What to eat? what to eat? What else but the famous tip top curry puff! Lolz...

Wow... look at that thin crispy buttery curry puff skin! Oh mine, simply wonderful..... not forgetting the flavorful chicken curry potatoes fillings inside! Gotto eat it quick while hot.

Dear readers, gotto remember this logo. Other than available at Ang mo Kio, they have aq newly opened outlet at the basement of Plaza Singapura. Check it out ya :-P

Golden Puffs

I made some golden puffs for aunty sarah's family last week and i was being reminded by mum of the yummy~licious puffs. Mum had a sudden craving for fried food today and requested for golden puffs.. I wonder how would the puffs taste if i uses 2 different kinds of onions, hence i decided to try it out.

Ingredients;
Self raising flour
1 red onion, chopped
i white onion, chopped
2 baby carrots, shred
2 crabmeat stick, chopped
Pinch of salt
Water
Fried shallots
1-2 drops of canola oil

Vegetable oil for deep frying

Method;
-Prepare a thick batter by mixing flour, salt and water together.
-Add the remaining ingredients and mix until incorporated.
-Drop spoonful by spoonful of mixture into hotoil and deep fried till golden brown.
-Drained and serve.
-Enjoy!

With my favourite white onions and red onions chunks! Sooo... delicious! :-)

Ooki Taiyaki

Wat's for dessert after a hearty meal? Well, i walked around the mall in search for something unique. I've read about Ooki Taiyaki the nite before and so glad that I found it in Nex.

Cool, i managed to bought the last red bean paste flavour.

And it's in a shape of fish! The red beans are mushy and not too sweet, blend in juz nice with the crispy batter. :-) I'm gonna try their other flavours next time round.

Tau Pok Goreng

I been super bz these few weeks and rarely have the time to catch up with aunty sarah and uncle david. It's so nice of aunty to pop y to ask about my concern and specially made some tau pok goreng where she got the recipe from her sis.

Here's the unique version of tau pok goreng by aunty and she shared with me her method in preparing the sauce.

Sauce;
Pounded peanuts
Gula melaka
Water
3 tbsp prawn paste
Lime juice
2 chili padi
3 shallots
oil for frying

Method;
-Fry grind shallots and chili till lightly browned
-Add gula melaka and water.
-Bring to boil, dissolve prawn paste.
-Add lime juice and toss in pounded peanuts.
-Drizzle over stuffed tau pok and serve.
-Enjoy!

Grilled Taiwanese Sauages With Homemade Chili Glazed

Had a sudden crave for Taiwanese sausages and the last time I had it was super long ago even I can't remember when was that.

Method;
-Cut some slits on the taiwanese sausages.
-Grill on a non-stick frying pan till almost cook.
-Brush with chili oil and glaze with home made chili paste.
-Sprinkle with roasted sesame seeds and enjoy!

Wow... even dad enjoys it.

Tiong Bahru Bao & Snacks

I was at Toa Payoh earlier on and saw a long Q at Tiong Bahru Bao and snacks. Out of curiosity, went forward to take a look at the freshly steamed buns and freshly baked snacks. I'm always an egg tart lover as compared to steam buns. Hence I bought a few home to share with my family.

Pastry skin is flaky, but the fillings taste abit sweet to me. Well, as compared I would still prefer those from selegie beancurd. But the ones which i missed most are from Hk Honolulu cafe! :-(

This is the shop name and I look forward to trying other selections from the outlet on my next visit!

黄金素菜春卷

I had a sudden crave for crispy fried snacks and as I have the intention to give aunty sarah some, decided to play safe by cooking vegetarian version. That's the juz in case both aunty sarah and uncle david is on vegetarian diet.

Ingredients;
Popiah sheets
Flour batter, for sealing popiah
Vegetarian ham, cut into strips
Tau kua, 1 piece cut into strips
1 carrot, shred
Cabbage, shred
Turnip, shred
Salt
Oil for frying

Method;
-Add 5 tsbp oil to a heated wok, fry tau kua till golden brown. Drained
-Heat 2 tsp oil in a heated wok, add carrot and fry for a min.
-Add turnip and vegatarian ham, fry for 2 mins.
-Toss in cabbage, fry till soften, sprinkle in salt and let fillings cool.
-Wrap fillings with popiah sheet, roll up and seal with flour batter.
-Continue until complete.
-Deep fried till golden brown and serve.
-Enjoy!

Wrapping in process....

Closed up on the hot crispy rolls

Fried Pork Skewers

Was preparing some deep fried gyoza for snacks and since mum bought a huge piece of pork from the market this morning, I decided to make some pork skewers as well.

Ingredients,
五花肉, cut into slices
Oil for deep frying
Wooden skewers
Garnish: Chopped scallions

Marinate;
Salt
Light soy sauce
Pepper
Sesame oil

Corn flour

Sauce;
2 tsp home-made chili paste
3 tbsp tomato paste
Water / Stock
Sugar

Method;
-Marinate pork for 2 hours, toss with corn flour b4 deep frying.
-Deep fried till golden brown, drained.
-Cut pork into small pieces, thread onto skewers.
-Bring sauce too boil, let it thicken.
-Drizzle over pork skewers, sprinkle with chopped scallions.
-Enjoy!

Fried Shrimp Wanton

I had a sudden craving for deep fried wantons. Juz imagine the fragrant crispy skin dip with sauce, thrown right into your mouth and as u chew on the fiiling, you are able to savour the sweet freshness of the shrimps. The WOW factor for mi and once u pop, u can't stop! Lolz...

Ingredients;
Square shape wanton skins
Minced prawns
Light soy sauce
Pinch of salt
Dash of pepper
Egg white
Corn flour
Oil for deep frying

Method;
-Marinate prawns with soy sauce, salt, pepper and sesame oil for an hour.
-Add cornflour and wrap mixture with wanton skin.
-Complete until mixture finishes.
-Deep fried in hot oil till crispy and golden brown.
-Serve with dips.
-Enjoy!

Takoyaki Flavour Seafood Puffs

I got the inspiration of mixing flavour powder with fried food from Mcdonald's shaker fries. Yes, their shaker fries is in the trend again and this time round its seaweed flavour. As i'm not a huge fan of seaweed, i decided to comes out with my preferred combination and thus, here comes my takoyaki puffs!

Ingredients;
Self raising flour
Water
Pinch of salt
3 shallots, thinly sliced
2 stalks of scallions, chopped
5 seafood sticks, thinly sliced
2 medium prawns, finely chopped
Oil

Method;
-Prepare batter by mixing flour, water and salt together.
-On a non stick frying pan, fry shallots with 1-2 drops of oil till lightly brown and fragrant.
-Add fried shallots , seafood sticks, scallions and prawns to the batter.
-Mix well and let it sits for 20 mins.
-Drop teaspoonful of batter into hot oil, deep fried till golden brown. Drained and place batters on kitchen towels to remove excess oil.
-Transfer fried batters into a zipped-lock bag, sprinkle in takoyaki flavour powder.
-Shake well and serve hot.
-Enjoy!

Close up on the delicious crispy puffs.

Here's whre i got my takoyaki flavour powder from! Jack & Jill potato chips! Lolz...

Vadai Cutlets

Aunty Sarah gave us a surprise this afternoon by making some vadai cutlets for us this afternoon and wow... its delicious! Erm... i have yet to master the skill of making indian vadai, guess there's still rooms for improvements ya!

Here are the hot crispy vadai cutlets with plenty of onions and green chilies. Juz in time for teabreak today!

Close up on the delicious cutlets.

Kimchi Gyoza

There's a new flavour of kimchi gyoza in town and Aunty sarah bought some for our family to try. As the frozen gyoza were kept in the freezer for days, i decided to fry some for our lunch today.

Pan fried the frozen gyoza till crispy and golden, serve hot.

Here's how the packaging looks like.