The KaiKai Book

INGREDIENTS: 4 chicken thighs (with drumstick) 100g chye sim (chinese mustard leaves) 400g Hong Kong style noodles Pickle sliced green chillies Braising sauce: 1 bulb garlic 50g ginger 80g spring onions 1.5 litres water ½ cup rice wine ½ cup dark soy sauce ½ cup light soy sauce 40g rock sugar 1 tsp five spice powder 2 cinnamon sticks 2 star anise Per portion noodle: 100g Hong Kong style noodles 25g chye sim (chinese mustard leaves) 1 tsp sesame oil 4 tbsp braising sauce

INGREDIENTS: 4 pieces Kaffir lime leaves 3 pieces Bay leaves 1 stalk Lemongrass 1 piece Turmeric leaf 5g Galangal ½ tsp Coriander powder 150ml Coconut milk 100ml Water 8 pieces of Chicken wings Ingredients Chili paste: 10 pieces Red Chilies (diced) 3 pieces Candlenuts 2 cloves Garlic (sliced) 10g Ginger 5g Turmeric 10 pieces Shallots (sliced) 1 tsp Salt 1 tbsp Cooking oil COOKING METHOD Add all rempah ingredients in a blender and blend until smooth. Heat pan with cooking oil, stir-fry chili paste & galangal, kaffir lime leaves, bay leaves, lemongrass, turmeric leaves, coriander powder until fragrant. Add in water and reduce to half & add coconut milk. Add in chicken and coat with sauce. Cook for 30 minutes, flipping chicken occasionally. Cook until slightly dry and serve. See more @ http://themeatmen.sg/dry-curry-chicken/

Jeremy’s shares his for homemade Chinese Sweet and Sour Chicken recipe.

INGREDIENTS

300g chicken thighs / belly pork / pork shoulder steaks 1 egg 1 large bowl seasoned corn flour

The Marinade

Salt to taste, Pepper to taste, Sesame oil, ½ teaspoon sugar, Light Soy sauce

The Sauce

4 tablespoons tomato ketchup 4 tablespoons vinegar 4 tablespoons sugar Dark soy sauce

Optional Vegetables

1 onion 2 tomatoes 1 tin of pineapple 1 green pepper.

This chicken lasagna tastes incredible good. The sauce is really delicious and very flavorful.The Parmesan on top gets such a wonderful taste and color while baking and complements so good this lasagna. To make things easier, you can make the chicken sauce a day before, refrigerate and before assembling the lasagna simply warm it a bit. All you have to do the next day is to make the Bechamel Sauce and lasagna is ready to be assembled. Hope you will give this recipe a try, I am sure you will love it too:)