Cool list of 10 egg recipes
200g prawn meat chopped
150g minced meat
150g water chestnuts chopped
1 big onion chopped
1 handful basil leaves
Mix all ingredients above with 1 tsp of light sauce, 1 tbsp five spice powder 1 tbsp og garlic powder.
Cut 1 and a 1/2 pieces of beancurd skin into squares. (fold into 4 as done in the packaging)
Clean the skin with a moist cloth and wrap in the meat
300g deshelled and devined prawns
210g Minced pork (not too lean)
120g water chestnuts ard 8 pcs
30g or 1 onion
30g Coriander leaves
2 flat tbsp white pepper
1 flat tbsp five spice powder
2 tsp of white sugar
1 tbsp of light soya sauce
1 tbsp of garlic powder
2 tbsp of sesame oil
3 tbsp of flour
Dry beancurd skin, wiped with a clean wet cloth to remove the excess salt
Mince prawn then add pork to mix.
Chop onion, water chestnut.
Finely chop coriander leaves.
Mix all seasonings in with 3 tbsp of water and flour.
Wrap into small pillows with the bean curd skin. Use a little flour mixed with water as glue.
Choose either steam for 15 minutes or use a air fryer to cook at 180 degrees for 10 min or fry until golden brown. If you are making in advance, steam it. You can fry it when you want it later.
10 Russet Potatoes
1 big yam (ask for sang ones, soft and mushy after cooked)
1 whole chicken, cut into med size pieces (tell the chicken seller in the wet market to cut it up for you, chicken curry size, not too big and not too small.)
1 box of frozen chicken wings, defrosted
2. Steam the yam and potatoes for 10 min. Purpose of steaming is because we are using coconut milk in this recipe. If we cook the raw potatoes and yam in the curry later for a longer time, the coconut milk is likely to overcook and a yucky flavour will emit from the coconut oil forced out by the excessive heat.
3. Boil the chicken feet & wings for 15 minutes, keep the chicken stock.
5. When chicken is semi-cooked, add more chicken stock or water until it slightly covers the ingredients and cook for 20 minutes. In between, you can add the carnation milk. In the last 5 minutes, add the potatoes and yam to absorb the curry flavour.
6. Add coconut milk.
7. Add a little light soya sauce to taste.
8. Switch off the fire, move the pot to a cooler area, cover the pot and let the curry sit for 30 minutes to allow the chicken be fully cooked.
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