Ayam Masak Lemak Cili Padi (Chicken Cooked with Bird's-Eye Chilli)

Prep time: 20 mins
Cooking time: 20 mins
Level of difficulty: 2/5

Ingredients

a) 500g chicken parts, washed and drained
b) Items to blend: 15-20 cili padi (bird's-eye chilli), 5 red chillies, 3 red onions, 2.5cm tumeric
c) 2 stalks lemongrass, bruised
d) 100ml natural concentrated coconut cream
e) 1-2 teaspoons salt
f) 2 tablespoons vegetable oil
g) 1/2 cup water - divided into two parts (1/4 cup each)

Heat up oil in wok. Add in item b, lemongrass and fry till fragrant (about 4-5 mins). Add in chicken and 1/4 cup water and let chicken cook. Once chicken is cooked, add coconut cream, another 1/4 cup water, salt and bring everything to a boil. Serve hot with steamed white rice.

Chicken Cooked with Dried Chillies

Prep time: 15 mins
Cooking time: 15 mins
Level of difficulty: 1.5/5

Ingredients

a) Chicken fillet, sliced into any desired size
b) 10-15 dried chilliescut into 3 cm length and soaked in water
c) 1 yellow onion, sliced
d) 2 teaspoons chilli paste
e) 2 tablespoons oyster sauce
f) 1 tablespoon concentrated Maggi Chicken Stock
g) 1 teaspoon sweet black sauce
h) 1 tablespoon vegetable oil
i) Garnishing: Spring onion cut into 3 cm strips (optional)


Fry the onion, dried chillies and chilli paste til fragrant. Add in the chicken and stir fry for a min. Add in oyster sauce, chicken stock and sweet black sauce and fry for another 3 mins. Ensure that the chicken is cooked and serve on a plate. Garnish with the cut spring onion.

Hot Chicken Salad

My sis, Lenny, loves this salad... She just can't get enough of it. So this recipe is dedicated to her. Sis, please enjoy........

Prep time: 20 mins
Cooking time: 20 mins
Level of difficulty: 2.5/5

Ingredients

a) 1 can of Campbell's Chicken Condensed Soup - it has to be the condensed type
b) Some chicken slices, marinated with a pinch of black pepper and stir fried till tender
c) 2 stalks celery, sliced
d) 1 yellow onion, sliced and fry till slightly brown with a little bit of olive oil/vegetable oil
e) Some sliced cabbage/lettuce
f) Some grounded black pepper
g) 1 tablespoon mayoinaise
h) 1 teaspoom lemon juice - squeezed from fresh lemon
i) A pinch of salt
j) Shredded Cheddar cheese
k) Some potato chips, crushed - I usually use Jack & Jill's Spring Onion & Garlic flavour

In a baking tray, spread out the condensed soup. Shred the chicken slices and add to the soup. Throw in sliced celery, yellow onion, cabbage/lettuce, black pepper, mayoinaise, lemon juice and salt. Mix the mixture and spread it evenly across the baking tray. Add cheddar cheese and crushed potato chips on top and bake in an oven for about 15mins at 150 degrees celcius. Serve with toasted bread, chilli sauce and an extra side of potato chips.