Monday, March 14, 2016

Fried Nian Gao Recipe

Was suppose to blog about this during the Chinese New Year period but was really too busy. Each year after CNY, my mom will usually pan fried the nian gao because its out family's favorite!!! ^^

Pardon the white spots on the nian gao. Picture was taken shortly I took this out from the fridge.
For ease of cutting, do refrigerate the nian gao overnight. It is much easier to cut when it is harden than in a soft and sticky form.


300 grams "nian gao" (年糕)

2 eggs beaten
6 tbsp plain flour (sifted)
4 tbsp water
cooking oil for shallow frying


1) Slice the nian gao into thin square pieces.

2) In a bowl, whisk eggs, flour and water until the batter is of a semi-thick and smooth. (add more water if required)
3) Heat oil in a pan. Dip nian gao slices in egg batter and pan-fry until lightly browned on both sides. 
4) Let it cool down for 10mins before savoring it with tea.

Wednesday, February 17, 2016

Curry Chicken Wings

8 medium size chicken wings
1 tsp salt
60gram shallots
2 large garlic ~ approx 10gram
1/4 cup oil
2 lemon grass (white portion, lightly smashed)
50gram Curry Chicken Powder (1 small packet)
10gram Chilli Powder or how spicy you like it to be
200ml thick coconut milk
3 medium size russet potato
some sugar for seasoning
a little cornflour

1. massage chicken wings with salt before rinsing it off.
2. Mix water with Curry Powder and Chill Powder with a little water and mix it to form a thick mixture
3. Fry chopped garlic and shallots until fragrant and slightly golden
4.  Add in curry powder and chill powder mixture and continue frying until well mixed and fragrant. Add in lemongrass
5. Add in chicken and cook until its partially cooked. You may tell by looking at the skin
6. Put in the coconut cream which forms at the top layer of the coconut milk and simmer until milky color disappear before adding in