Recipe Malaysia

Ingredients: 300g minced mackerel, 100g minced pork, 75g minced prawn,salt, sesame oil, fish oil, pepper, 4 fried dough stick, mayonnaise and sesame.

Cooking Tips:
1. Mix 300g minced mackerel, 100g minced pork and 75g minced prawn together to form a paste.
2. Marinate the paste with 1 teaspoon salt, 1 tablespoon sesame oil, 1 teaspoon fish oil and pepper, stir it to homogenously.
3. Make a slit in the middle of the fried dough stick in half to form a pocket.
4. And then fill it with the marinated paste. In order to ensure the  paste stick well in a pocket, you  can press with a wet metal spoon.
5. Cut evenly into 4 parts of each fried dough stick.
6. Moisten some sesame on top of the paste.
7. Fry the done prepare filled fried dough sticks  in the hot oil for about 10 minutes.
8. Remove the fried dough sticks to a plate.
9. Add mayonnaise on the top of fried dough sticks.

Ingredients for chicken : 1 chicken ( without head, butt and remove all the body fat of the chicken) and  salt.

Ingredients for make dipping sauce : 1 fresh ginger, 3 red shallots, 3- 5 stalks mint leaves, dark soy sauce and light soy sauce.

Cooking Tips ( To prepare white cut chicken) :
1.  Clean the chicken. And then marinate it with 1 tablespoon salt.
2.  Boil water in a deep 7- to 8-quart wok.
3. Wait till the water start to boil, place chicken in a plate and then put on top of a stand. Reduce heat and simmer, covered, for around 20 minutes.
4. Ready a large pan fill with ice and cold water. Remove the chicken from wok and plunge into cold water for around 10 minutes. ( this step is important to do because chicken meat will be more tender, moist, and flavourful.
5. Transfer chicken to a cutting board,  cut off the feet. Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces. Cut off the wings, separating them at the joints, and put on the sides of the platter. Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and then put at a large platter.

Cooking Tips ( To prepare dipping sauce) :
1. Peel off the fresh ginger skin.
2. Remove red shallots skin.
3. Blending  with peeled fresh ginger and red shallots.
4. Chopped mint leaved into small pieces.
5. Heat the wok with 2-3 tablespoons of cooking oil.
6. Fry the blended ingredients and chopped mint leaves until golden.
7. Continue fry with 1 tablespoon light soya sauce and dark soya sauce.