Braised Red Wine Chicken Wings Recipe

Ingredients

• 6 chicken wings
• 1 onion (cut into cubes)
• 1 carrot (sliced)
• 1 cup red wine
• 1 tsp garlic (minced)
• 15g butter
  
  Marinade Ingredients
• 1/2 tsp salt
• dash of pepper
  
  Seasoning Ingredients
• 2 tbsp tomato paste
• 1/4 tsp salt
• 2 tsp brown sugar
• 2 cups water

Steps:

• Wash and pat dry the chicken wings
• Chop the wings into pieces, separating the wing tips and the drumlets
• In a bowl, mix the ingredients for the marinade then add the chicken into it
• Leave for 15 mins and set aside
• Heat up a pan and add the butter, melting it over low heat
• Stir-fry the onion pieces and minced garlic till fragrant
• Add in carrot pieces and stir-fry quickly
• Add chicken pieces and continue to stir-fry the pieces
• Slowly add in the cup of wine and mix well
• Cover the wok and allow to simmer for 1 min
• Add in the ingredients for the seasoning and cover the wok again
• Braise for 10 mins til sauce thickens
• Dish up and serve on a platter

Chicken Parmesan Recipe

Ingredients:

Serves 4

• 4 boneless skinless chicken breast halves
• salt and pepper
• 1/2 cup Italian breadcrumbs
• 1 egg , beaten
• 4 teaspoons butter
• 2 cups spaghetti sauce
• 4 slices mozzarella cheese
• 1 teaspoon grated parmesan cheese

Directions:

1. 1
   Pound chicken to flatten.
2. 2
   Salt and pepper to taste.
3. 3
   Dip chicken in egg; then in bread crumbs.
4. 4
   Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
5. 5
   Remove from skillet.
6. 6
   To skillet add spaghetti sauce.
7. 7
   Heat thoroughly.
8. 8
   Add chicken.
9. 9
   Place slices of mozzarella on top of chicken.
10. 10
    Sprinkle with parmesan.
11. 11
    Cover and cook until cheese is melted.
12. 12
    Serve with a side of spaghetti.

Chinese Smoked Fish Recipe

Ingredients

• 300g grass carp fish
• 2 spring onions (cut into strips)
• 3 slices fresh ginger
• 1 star anise
• 1 stick cinnamon
  
  Ingredients for Marinade
• 1 1/2 tbsp dark soy sauce
• 1/2 tbsp Shaoxing wine
  
  Ingredients for Seasoning
• 2 1/2 tbsp dark soy sauce
• 2 1/2 tbsp Shaoxing wine
• 2 1/2 tbsp sugar
• 1/4 tsp five-spices powder
• dash sesame oil
• 1/2 cup water

Steps:

• Cut the fish into thick pieces
• Wash and wipe dry
• In a bowl, mix all the ingredients for marinade
• Mix fish with marinade
• Leave pieces of fish in the marinade for 3 hours in the fridge
• In a pot with water, place the star anise, spring onion, star anise and the ingredients for seasoning to a boil
• Let boil for 5 mins, turn off heat and set aside
• In a wok, add about 5 tbsp of vegetable oil and heat the oil
• Place the fish and deep fry over high heat till done
• Remove and place on paper towel to drain excess oil
• Soak in the seasoning mixture to let the flavors absorb
• Serve hot or cold

Prawn Soup with Noodles and Lemongrass Recipe

Ingredients

• 2 lb of medium prawns
• 2 stems of lemongrass, sliced
• 2 lime leaves, finely sliced
• 2 garlic cloves, chopped
• 1 teaspoon of fresh ginger, grated
• 2 tablespoons of coriander, chopped
• 2 large red chillies, seeded and sliced
• 4 cups of fish stock
• 8 oz of fine rice noodles
• 6 spring onions, sliced
• 1 tablespoon of thai fish sauce
• 2-3 tablespoons of lime juice
• 2 cups of bean sprouts
• salt and pepper to taste
• 1/3 cup of coriander leaves

Cooking Instructions

Peel and devein the prawns, leaving the tails intact. Set aside.

Put the prawn heads and shells in a large saucepan with the lemongrass, lime leaves, garlic, ginger, coriander stems and half of the chilli. Add the fish stock and 2 cups of water and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain and remove the solid pieces from the broth.

Pour the prawn broth back into the saucepan and bring to a boil over a medium heat. Add the noodles and simmer for 5 minutes, or until soft.

Add the prawns, spring onions, fish sauce, lime juice and the remaining chilli. Cook for 2 minutes or until the prawns turn a pinkish color. Add the bean sprouts.

Taste the prawn broth and add extra fish sauce, lime juice, salt or pepper if required. Serve immediately with coriander leaves for garnish.

Char Siu Honey Glazed Chicken Wings Recipe

Ingredients

• 8 chicken wings (washed, pat dry) - use midsection only
• 1 tbsp honey
  
  Marinade Sauce
• 2 tsp garlic (minced fine)
• 4 tbsp Char Siu suace
• dash of pepper
• 1/2 tsp kosher salt

Steps:

• Set the oven temperature to 350 degrees
• In a bowl, mix all the ingredients for the marinade sauce
• Place the clean chicken wings into the bowl, mix well and let sit for about 15 to 20 mins
• Line a baking tray with aluminium foil
• Place chicken wings onto the baking tray
• Bake wings for about 15 mins and brush with honey
• After 15 mins, turn the other side and brush with honey
• Bake 1 more minute then take out
• Make sure chicken wings are done and no longer bleeding

Stir Fried Shrimp with Zucchini Recipe

Ingredients

• 225g zucchini (seeds removed and cut into pieces)
• 300g medium sized shrimps (de-veined & shelled but not the tail)
• 1 clove garlic (grated)
• enough oil for stir frying
• chillies (de-seeded and sliced thinly)
  
  Marinade
• 1/8 tsp salt
• 1 egg white
• 1/4 tsp corn starch
• dash of white pepper
  
  Sauce
• 2 tbsp water
• 2 tbsp vegetable stock
• 1/2 tsp corn starch
• dash of sesame oil

Steps:

• Using a bowl, mix the ingredients for the marinade - salt, pepper, egg white and corn starch
• Mix the shrimp with the marinade ingredients
• Mix the ingredients for the sauce (water, stock, sesame oil, corn starch) in a bowl and set aside
• Add enough oil to the wok
• Stir fry the garlic till fragrant
• Stir in the shrimp and stir fry till done (slightly pink)
• Remove and set aside
• Add a little more oil to the wok and stir fry the zucchini
• Add in 1/3 tsp salt mixed with a bit of water and stir fry
• Transfer to a plate and serve immediately

Shredded Steamed Chicken Recipe

Chicken Sauce
• 1 tbsp liquid from the steamed chicken or water
• 1 1/2 tbsp sesame paste
• 3/4 tbsp light soy sauce
• 1/8 tsp salt
• 1/2 tbsp sugar
• 1/2 tbsp Zhenjian vinegar
• 1/2 tbsp chilli oil
• 1 tsp broad bean paste
• 1 tbsp sesame oil
  
• 1/2 chicken
• 1 red chilli (de-seeded & diced)
• 3 spring onion
• 2 cloves garlic (grated)
• 2 slices ginger
• 1 drop Shaoxing wine

Steps:

• Wash and clean the chicken
• Using a flat place, place 2 slices of ginger, 2 spring onion and 1 tbsp of Shaoxing wine
• Lay the chicken on top of the flat plate and place everything into a steamer
• Steam for 20 mins or till chicken is done
• Remove chicken, let cool then tear into pieces
• Set aside
• Diced the last remaining spring onion
• Mix all the ingredients for the chicken sauce into a bowl
• Add the diced red chillies, grated garlic and spring onion into the bowl and mix well
• Place the chicken onto a serving plate
• Pour the sauce over the chicken and serve

Tom Yam Fried Rice Recipe

Ingredients

A

• 4 cloves Garlic, minced
• 5 cm Ginger, minced

B

• 3 stalks Lemon grass, thinly sliced
• 15 g Wild ginger flower, sliced
• 1 stalk Coriander leaves, sliced
• 1 g Kaffir lime leaves, sliced

• 100 g Pineapple, from can, cubed
• 1 tablespoon Cooking oil
• 500 g Rice, cooked
• 200 g Prawns, peeled
• 2 packetsMAGGI Nasi Goreng Tom Yam
  Steps:
  
  1. Heat oil and stir-fry Ingredients A until lightly browned. Add in MAGGI Nasi Goreng Tom Yam and fry until aromatic.
  2. Stir in prawns and pineapple cubes; fry for 2 minutes.
  3. Add in rice, egg and Ingredients B; fry until liquid is evaporated.

Soya Steamed Fish Recipe

Ingredients

• 1 stalk Chinese Celery, sliced
• 1 stalk Spring onion, sliced
• 500 g Fish, whole

A

• 2 teaspoons Sugar, or to taste
• 100 ml Water
• 1 tablespoon Cooking oil
• 2 teaspoons Dark Soy Sauce
• 1 teaspoon Black pepper, or to taste
• 2 teaspoonsMAGGI Ikan Bilis Stock Granules
• 1½ tablespoonMAGGI Oyster Sauce

B

• 100 g green Capsicum, green, chopped
• 100 g red Capsicum, red, chopped
• 100 g yellow Capsicum, yellow, chopped
• 100 g Onion, chopped
• 100 g Black Beans, soaked in 1 tbsp hot water & mashed
  Steps
  
  1. Mix Ingredients A well.
  2. Rub mixture all over fish.
  3. Pour Ingredients B over the fish and steam for 10-15 minutes.
  4. Remove from steamer and sprinkle with sliced celery and spring onion.