Recipe Malaysia

Ingredients: Vegetarian otak-otak (1 box), 250g of crispy coating mix, 1/2 teaspoon of salt, water, oat and vegetarian salad.

Cooking Tips:
1. Slice otak-otak into appropriate rectangular shape. Slice the thickness of every pieces of otak-otak about 1/2 inches.
2. Pour 250g crispy coating mix flour into a bowl.
3. Add in 1 teaspoon of salt and appropriate water, stir it well with crispy coating mix flour until concentrated.
4. Deep fry the veg otak-otak until in brown golden color.
5. Drain out all ready fried otak-otak from oil. Otak-otak dry with oil-absorbing paper.
6. Ready a clean fry pan.
7. Add in 1 tablespoon of cooking oil, fry oats over a low heat.
8. Then pour in all fried otak-otak and put some vegetarian salad. Stir fry together with oats for 1 minutes.
9. Dish up.

Ingredients: 4 chicken wings (cut the chicken wing joint into two parts), 1 tablespoon of Shao Xing rice wine, 6 dried shitake mushrooms (soak in water for 20 minutes and cut into halves), 2 cups of rice, 3 cloves of garlic (chopped), 1 small salt fish (cut into small pieces shapes)-optional, 2 tablespoons of oyster sauce, 3 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 3 tablespoons of chicken stock powder, 4 stalks of chye sim (cut into about 3 inches segment), 4 thin slices of ginger, 1 teaspoon of sugar, 1 teaspoon of salt and 1/2 teaspoon of white pepper powder.

Cooking Tips:
1. Mix the prepared cut chicken wings with Shao Xing rice wine, 1 tablespoon of light soy sauce, 1 tablespoon of chicken stock powder, sugar, salt and white pepper powder. Leave to marinated in fridge for about 1 hour.
2. Clean and rinse the rice. Set it aside.
3. After 1 hour, take out marinated chickens from fridge.
4. Add in 2 tablespoons of cooking oil, stir fry the marinated chicken with mushrooms, chopped garlics, chye sim, salt fish, 2 tablespoons of oyster sauce until half cook. Dish up and set it aside.
5. Add in 1 tablespoon soy sauce, 1 tablespoon dark sauce, 2 teaspoons of cooking oil, 1 dash of salt, 2 tablespoons of chicken stock into the rice. Stir it well with the added seasoning. Spread the sliced thin ginger on top of rice too.
6. Bring it to boil over a medium heat with the lid on.
7. Reduce the heat to lower simmer after minutes.
8. Leave the rice to steam for about 15 minutes and lift up the lid a bit .
9. When the rice is nearly to cooked, spread the just fried chicken’s mix well ingredients on top of the rice. Continue steam the rice with lid on for another 10 minutes.
10. Serve it immediately.

Ingredients: 600g of pork ribs, 2 red chilies(chopped), 3-4 tablespoons of miso (chopped), 2 teaspoon of sesame oil, appropriate quantity of light soy sauce and 2/3 cups of chopped garlic.

Cooking Tips:
1. Use pipe water rinse off the pork ribs for clean.
2. Marinate the 600g of pork ribs with chopped chilies, miso, sesame oil, light soy sauce and chopped garlic in a big bowl.
3. Stir pork ribs well with all seasoning and ingredients.
4. To ensure the pork ribs become more tastier, we can keep the marinated pork ribs in fridge for 2 hours.
5. After that steam it over high heat for about 20-30 minutes.
6. Serve it hot.