Children's Chicken Sausage (Commercial-Style)

Children's Chicken Sausage 

(Commercial-Style)

From ChatGPT

Yield: About 1.8-2.0 kg sausage mixture

Ingredients

Meat

Chicken breast: 1,300 g

Chicken skin: 250 g

Aromatics

Fresh garlic: 15 g (about 4-5 cloves)

Fresh onion: 60 g

Seasonings

Salt: 22 g

Sugar: 20 g

White pepper: 2 g

Soy sauce: 15 g

Oyster sauce: 10 g

Dried mixed herbs: 1 g (½ tsp)

Binders

Cornstarch: 60 g

Milk powder: 50 g

Egg whites: 70 g (about 2 large egg whites)

Liquid

Ice water: 220 g

Optional (for a more commercial taste)

MSG: 2-3 g

Nutmeg: 0.3 g (⅛ tsp)

Preparation

1. Prepare Aromatics

Finely mince:

15 g garlic

60 g onion

Sauté with a small amount of oil over low heat until soft and fragrant.

Cool completely before using.

2. Chill the Meat

Cut chicken breast and skin into small cubes.

Place in the freezer for 30-45 minutes until very cold but not frozen solid.

Making the Sausage Paste

Step 1

Blend:

Chicken breast (1,300 g)

Salt (22 g)

Sugar (20 g)

Blend until sticky.

Step 2

Add:

Chicken skin (250 g)

Egg whites (70 g)

Cooled garlic and onion mixture

Blend until smooth.

Step 3

Gradually add:

Ice water (220 g)

Blend continuously until the mixture becomes glossy and sticky.

Step 4

Add:

White pepper (2 g)

Soy sauce (15 g)

Oyster sauce (10 g)

Dried mixed herbs (1 g)

MSG (2-3 g, optional)

Nutmeg (0.3 g, optional)

Blend until evenly mixed.

Step 5

Add:

Cornstarch (60 g)

Milk powder (50 g)

Blend briefly until incorporated.

Final texture: smooth, sticky, and elastic.

Stuffing

Load the mixture into a sausage stuffer or piping bag.

Stuff into 23 mm collagen casings.

Do not overfill.

Twist into links every 10-12 cm if desired.

Cooking

Poaching Method (Best Texture)

Heat water to 75-80°C (not boiling).

Add sausages.

Poach for 20-25 minutes.

Cooling

Transfer immediately to cold or ice water.

Cool for 5-10 minutes.

Drain well.

Storage

Refrigerator

Up to 4 days

Freezer

Up to 2 months

Freeze in portions and thaw overnight in the refrigerator before reheating.

Serving

For the most "store-bought" flavour:

Pan-fry for 2-3 minutes after poaching, or

Air-fry at 180°C for 5-8 minutes

This gives a better colour, aroma, and bite than eating them straight from the poaching water.

Fried Puffy Prawns 炸蓬蓬虾球

Fried Puffy Prawns

炸蓬蓬虾球

SERVING 

350g prawns (with shells in)

INGREDIENTS 

1 egg white 

1/5 teaspoon baking soda 

2 tablespoons cooking oil 

1 teaspoon water 

1 teaspoon all purpose flour 

4 teaspoons corn flour 

5 teaspoons tapioca starch 

1/8 teaspoon salt 

1/8 teaspoon curry powder 

1. Mix all ingredients into batter. Batter is quite thick to coat marinated prawns. 
2. Heat oil with medium fire. Make sure oil isn't too hot. Deep fry prawns. 

年糕 Kuih Bakul

年糕 

Kuih Bakul

KL Liew Recipe from YouTube 

https://youtu.be/lh_x-pQ9ahs?si=XPNfFKOwnWwKcCec

Serving : 4 round 5" tins & 1 ensure tin

INGREDIENTS 

720g glutinous rice flour 

680g white sugar (don't reduce further; not too sweet)

2 tablespoons cooking oil

4-6 Pandan leaves 

900ml hot water

Banana leaves (adequate)

STEPS : 

1. Wash banana leaves. Soften with iron. Lay into the tins. 
2. Cook white sugar & Pandan leaves with medium fire until it melts and caramelizes. Do not use big fire to prevent sugar burn (will have irreversible chaoda taste)
3. Remove Pandan leaves. 
4. Sieve. Leave to cool completely. 
5. Add in flour mixture. 
6. Sieve before pouring into tins. 
7. Steam at medium - high fire for 2.5 hours. 
8. Keep in fridge latest by day 3 left at room temperature.

Air Fryer Oven Blueberry Jam Muffins

 Air Fryer Oven Blueberry Jam Muffins 

Recipe : from chatgpt

🫐 Soft & Moist Blueberry Muffins (Runny Jam Version – 9 cups)

🧁 Ingredients

Dry

1½ cups all-purpose flour (180g)

⅓ cup sugar (65g)

1½ tsp baking powder

¼ tsp salt

Wet

1 large egg

½ cup milk (120ml)

⅓ cup vegetable oil (80ml)

1 tsp vanilla

Blueberry

150g runny sweet blueberry jam

1 tbsp extra flour ⬅ very important

Optional: ¼ cup blueberries

🧁 Method

1️⃣ In a bowl, whisk: Flour, sugar, baking powder, salt

2️⃣ In another bowl, whisk: Egg, milk, oil, vanilla

3️⃣ Pour wet into dry

Mix gently until just combined

4️⃣ Mix jam with 1 tbsp flour, then fold into batter

(Swirling is okay — don’t fully mix)

5️⃣ Scoop into 9 muffin cups, fill ¾ full

🔥 Air Fryer (10L)

Preheat 160°C for 3 minutes

Bake: 160°C for 14–16 minutes

Check with toothpick: Moist crumbs = perfect

Wet batter = 2–3 more minutes

Cool 10 minutes before removing.

Why this works 💙

The extra flour:

absorbs excess liquid from runny jam

prevents wet, sticky centres

keeps muffins fluffy and tall

Your muffins will be: 

✔ moist but a little dense 

✔ blueberry-fragrant

✔ not overly sweet

Air Fryer Oven Choc Muffins

Air Fryer Oven 

Choc Muffins

Recipe : Chat GPT

Serving : 

Can yield 9 topline cupcakes when fill 2/3 cup with batter 

🧁 Ingredients

Dry

95 g all-purpose flour

22 g cocoa powder (unsweetened)

75 g sugar (I used 65 g)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

Wet

1 large egg (room temp)

90 ml buttermilk (or 90 ml milk + 1 tsp lemon juice, rest 5 min)

50 ml vegetable oil

60 ml hot water

1 tsp vanilla

🥄 Method (important for fluffy texture)

Preheat air fryer 160°C for 5 minutes

Whip the egg In a bowl, beat the egg with sugar for 1–2 minutes until pale and slightly thick.

This traps air → light crumb.

Add wet Whisk in oil, vanilla, then buttermilk.

Mix dry In another bowl, whisk flour, cocoa, baking powder, baking soda, salt.

Combine Add dry into wet. Mix gently until just smooth.

Add hot water Slowly pour in hot water and fold gently.

Batter will be thin — that’s correct for light texture.

Fill Line tray. Fill cups ⅔ full (not ¾ — prevents density).

Bake 160°C for 13–15 minutes

Do NOT overbake — toothpick should have moist crumbs.

Cool Let rest 10 minutes before removing.

🧁 Texture you will get

✔ Soft sponge

✔ Moist crumb

✔ Light, fluffy

✔ Not heavy

✔ Not dry

Not too sweet too, just nice. I added half cadburry choc on top, perfect. 

Poolish Milk Buns

 Poolish Milk Buns

波兰种

高筋粉 100克

水 100克

酵母 1克

主面团

高筋粉 330克

牛奶 145克左右

鸡蛋 1个

砂糖 65克

食盐 3克

奶粉 20克

酵母 3克

黄油 50克

Convert to 1.5 times

波兰种（1.5×）

高筋粉 150克

水 150克

酵母 1.5克

主面团（1.5×）

高筋粉 495克

牛奶 约218克

鸡蛋 1.5个（≈ 75克蛋液）

砂糖 97.5克

食盐 4.5克

奶粉 30克

酵母 4.5克

黄油 75克

Stuffed Mozzarella Cheese Chicken Meatballs

 Stuffed Mozzarella Cheese Chicken Meatballs

Recipe taken from ChatGPT

800 g minced chicken breast (half frozen) 

1 large egg

60 g cracker crumbs 

4 tbsp squeezed minced onion (I omitted) 

2–3 cloves garlic, grated

1 teaspoon dried parsely flake 

1/2 teaspoon dried basil flake

7-8g salt (original recipe calls for 9g: too salty) 

1/2 teaspoon mushroom powder 

½ tsp pepper

½ tsp paprika (optional)

1 tbsp oil

1. Mix all ingredients in mixer. 
2. Dice mozzarella cheese. 
3. Wrap cheese in meat to form balls. 
4. Coat thin layer flour. Dust off excess flour. 
5. Coat with egg wash.. 
6. Coat with cracker crumb. 
7. Freeze if never fry immediately.