Chicken Meatballs

Chicken Meatballs 

Original recipe is taken from Facebook video

SERVING

40-50 bite sized meatballs 

INGREDIENTS

800g chicken breast meat (diced when 70% frozen) 

180g water + 1 small onion + 1 inch ginger (blend to extract its juice only) 

1 egg white 

Seasoning: 

10g salt

8g sugar 

6g fish seasoning powder

3g white pepper powder

3g baking soda 

25g tapioca flour 

STEPS :

1. Remove fats and skin on chicken. 
2. Dice the two types of meat and keep in the freezer for about 2 hours till partially frozen but still "breakable". You should feel at least 50% stiffness when you press the meat. 
3. Mix in all the seasoning and ingredients. 
4. Blend everything altogether using food processor/chopper. 
5. Shape meatballs using a wet spoon for a good round shape. 
6. Place meatballs in a pot of water with some salt added as soup base. Put on low fire until all meatballs are thoroughly cooked.

NOTES:

1. The texture is soft as though there's fats but there isn't any. Also, it's bouncy, juicy and flavourful. Simply wonderful recipe for many years. 
2.  Cooked chicken meatballs colour is white.
3. Store cooked chicken meatballs in fridge up to 3 days maximum. 

Mix all the seasonings together. 

Cook meatballs with low-medium fire. 

Do this test to check readiness : Scoop the meat paste with a spoon. 

If it doesn't fall when you overturn it, then it's gonna be a great success after cooking.

 

Satay

 Satay 

Recipe is taken from Facebook 

SERVING : Minimum 18 sticks 

INGREDIENTS 

MARINATING INGREDIENTS: 

• 1 chicken (take only the meat) / 3 layers pork with fats 
• 1/2 ketul Gula Melaka 
• 6 tablespoons brown sugar 
• 2 teaspoons salt 
• 4 teaspoons turmeric power 
• 3 teaspoons jintan manis (cumin powder) 

BAHAN KISAR: 

• 2 onions
• 5 shallots 
• 1 bulb garlic
• 2 inches ginger
• 4 sticks lemongrass 
• Sufficient water to blend altogether 

STEPS: 

1. Mix the blended ingredients with marinating ingredients. 
2. Mix well and marinate the meat overnight for best result.
3. The next day, cucuk the meat with stay stick. 
4. Place on a tray with foil. Don't overlap. 
5. Excess marinating sauce can add a little oil to drizzle on the meat when you use charcoal to BBQ the satay. If you are using oven, then don't do this. It'll take FOREVER for the satay to dry. The excess marinating sauce can be used to marinate fish to make ikan bakar instead. No waste. 
6. When everything's ready, middle rack, bake at 200 degree Celsius for 30 minutes till golden brown / slightly chaoda a bit. 
7. Serve with ketupat, cucumber and onion with kuah kacang. 

Rojak Buah Crispy Keropok

Rojak Buah Crispy Keropok 

Recipe taken from: https://lilysbest.blogspot.com/2012/05/fruit-rojak.html?m=1&fbclid=IwAR2jJFFW273U7Gfgss_Kx4k-JysCkq6B37PSQ3l2rZ4fHQ0nJMpD9uFcBPM 

SERVING

7-8 pieces standard sized keropok 

INGREDIENTS 

1/2 cup wheat flour (all purpose flour) 

1/2 cup rice flour 

1/2 teaspoon sugar 

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon fish seasoning powder (I sub with fish sauce)

3 tablespoon cooking oil 

1 egg yolk 

200ml water 

STEPS

1. Mix all ingredients together to form a watery batter. 
2. Spread a ladle full of batter on a chapati pan (or non stick pan). Meanwhile, heat up a kuali with oil to deep fry. 
3. When it has formed shape, then transfer the "pancake" to the kuali to deep fry. 
4. Fry till crispy. Make sure center is also crispy.

ROJAK SAUCE RATIO 

2 tablespoons petis udang 

1 1/2 tablespoon homemade lime asamboi juice 

1/3 tablespoon sambal 

Suitable for 3-4 servings. 

Mee Goreng Mamak

Mee Goreng Mamak

Adapted recipe from: Sheiry Wee 

INGREDIENTS:

SAMBAL 

10 medium dried chilies (I used 15) 

10 shallots (bawang merah kecil) 

3 cloves of chopped garlic  

2 1/2 tablespoons of assam jawa (tamarind) 

1 1/2 tablespoons of dried belacan + 4 tbspoons of water

Maggie tomato ketchup

Sugar 

Oil 

STEPS

1. Boil dried chilies in hot water until soften, approximately for 3-5 minutes medium fire.
2. Roast dried belacan over the stove to make it fragrant (I really think this step is not so essential).
3. Sieve the pulp of the assam jawa and use only the juice. 
4. Blend soften dried chilies, shallots, garlic, assam jawa juice and dried belacan together. Add some water, just enough to get the blender moving. 
5. Blend until everything is smooth. 
6. Heat up 4 tablespoons of oil. 
7. Add in the blended chili paste. 
8. Stir fry the chili paste until it becomes fragrant and oil turns red. 
9. You may add extra oil to ensure that you can see the excess oil which cannot be absorbed by the chili is red in colour. You simply need to add lots of oil into the sambal paste for it to taste really good. Don't save your oil on this. You can save oil later when you are frying your mee. 
10. When the oil turns red, add in a dash of sugar (approximately 1/2 teaspoon - I don't like sweet chili paste). Feel free to taste it while you are cooking to ensure you get the right taste.
11. Add 1 tablespoon of tomato ketchup. 
12. Stir fry for another 1 minute and remove from heat. 
13. Your sambal is ready to be used for your mee goreng. 
14. It can be stored in the fridge for maybe.. 1 week? 

INGREDIENTS:

MEE GORENG
1 Chinese bowl of mee kuning without kee (without the yellow colouring)
1 shallot
1 clove of garlic
1/2 teaspoon of oil
Fishcake / any meat
Sawi
Taugeh (bean sprouts)
Sambal (according to your personal preference)
1 egg
Kicap manis

SPICES
Serbuk jintan manis (anise powder)
Serbuk ketumbar (coriander powder)
Curry powder
White pepper
Salt

STEPS

1. Heat up 1/2 teaspoon of oil over medium fire. 
2. Stir fry garlic and shallot until fragrant.
3. Add in fishcake/meat. 
4. Add in sambal. 
5. Add in sawi and taugeh. 
6. Add in an egg and scramble it.
7. Add in the mee kuning. 
8. Sprinkle all the spices (I didn't measure, I put in a dash / secubit of every spices). 
9. Continue to stir fry until everything is cooked. 
10. You may add extra sambal while cooking. 
11. Serve with limau kasturi.