Crispy Fried Chicken

Fried Flat Rice Noodle (Fried Kuay Teow)

Homemade Bagel

Bagel in California is common for breakfast . I like its chewing bread texture, and it usually served with cream cheese, peanut butter or a more dedicate combination is with eggwich+sausage+bacon or tuna/chicken cheese melt. There are many varieties of bagel. It has cinnamon raisin, jalapeno, cheddar cheese, sesami seed, garlic, anion,poppy seed, wheat. The bagel i am making here is with raisin, sesami seed and cheddar cheese. It's my first time making bagel.. whoo.. a lot of first time.. it turns out pretty good although the shape is a bit small/uneven, but the texture and taste is satisfying. I will try to improve it next time by properly measuring each dough to make sure the bagel turns out all to be equal size :)

Recipe 1:

4 cups bread flour/Wheat Flour
1 Tbls sugar
1 1/2 tsps salt
1 Tbls vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.

or

Recipe 2:

2 lbs bread flour
5 tsp ground cinnamon
1.5 tsp salt
560 ml lukewarm water
2 g active dry yeast
6 g. malt powder/Honey/Sugar
2/3 cup raisins

Method:
Mix all the ingredients in a bowl. Transfer the dough to countertop and knead for about ten minutes, or until the dough is uniform and smooth. Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes Pre heat your oven to 425.

Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.

Boil for about a minute, turn them over, and boil for another minute. Take them out and you may coat the bagel with either sesami seed, cheese, garlic/anion. Let dry for a minute and then place them on your oiled baking tray. Bake at 425F for 20-25 min.

Deep Fry Cod Fish in light Soy Souce

1 piece of cut Cod Fish, sprinkle some salt and pepper then coated with corn flour to dep fry

2 Ts Soy souce, 1 ts sweet ABC dark souce

Ginger shreded, garlic chopped

2 Ts Sesame oil

Chopped Cilantro to garnish

Malaysian Style Curry Chicken

Curry chicken is popular dish in Malaysia. It can go with rice, dip with roti pratha, naan or french toast bread (like the one served in Old Town Cafe). Ingredient is simple and the leftover can keep in refrigerator for 2-3 days, especially for working group people who have no time to cook but prefer to eat home cook food. All you need is to re-heat the curry chicken in the microwave oven or the traditional way heating in a pot, you will be able to taste your delicious home cook curry chicken like you are at home.

Ingredients:

• half cut chicken/6 drumsticks
• 3 Ts curry power
• 1Ts red chilli power
• 1 stalk curry leave (optional)
• 2 cinammon sticks, 3 cloves of cardamon, star anise, fennel & cumin
• (you can find the mix spices in the Indian groceries store)
• 1-2 bigAnion cut in ring size
• 3 loves garlic, ginger blend
• 1 big tomato
• 2-3 big potatoes

Method:

Heat 300ml of oil in wok. Then add all the spices and fry for 1 min. Add anion rings, curry leave, tomato, potatoes and stir it for 1 min. Add chicken, blend garlic and ginger and stir for 1 min then pour 900ml water and add salt to taste, cook covered for 10 mins. Add the curry chicken and chilli power and cook covered for 15 min or until potatoes start to get soft. To get to thicker gravy, you can add half cup of milk or coconut milk (optional).

Mua Chee

Ingredients:

• 340g Glutinious Rice Flour
• 300ml water
• 2 ts sugar
• 3 ts pati coconut
  

Groundnut mixtures:

• Toast peanuts, pounded
• Toast sesami seeds
• Granulated sugar (add to taste)
• Shallot crisps
  

Method:

Mix all ingredients gradually until smooth. Form a small soft dough and boil in the water until soft and light, the dough will float when cooked. Transfer to a mixing bowl and add 3-4 ts oil and mix well until smooth. Cut out the Mua Chee and coated with peanut mixture. Cut into small pieces and sprinkle top with crispy shallot.