BUTTER PORK SATAY

Ingredients:

500gm Pork Belly - cut into bite size
 2 packet Ready Satay Sauce
- 1 Cucumber
1 tube Ketupat

Marinade Seasoning Sauce:

-1 Packet Dancing Chef Butter Chicken Paste
- 5 cloves chopped garlics
- 1 tsp turmeric powder
- 1 stalk lemongrass white part
- 1/2 tsp cumin powder
- 1 tsp coriander powder

***
Blend lemongrass, turmeric powder, cumin powder and coriander powder together.

Method:

1. Marinate the pork belly with dancing chef butter chicken paste and other seasoning for at least 4 hours or more.
Keep in the fridge.
2. Stick the marinated pork onto the bamboo skewers.
3. Grill the satay sticks in aifryer/oven temp set at 180degs for 5mins. Remove and apply a thin layer of butter . Continue to grill for 3mins. Apply another layer of butter and flip over to grill for 3mins till cooked.
4. Cooked the ready satay sauce as per packaging. ** Do not add too much water if you prefer a thick sauce.
5. Serve cooked satay with the ready made sauce and Ketupat
6. Enjoy

SWEET & SOUR CHICKEN WITH HAINANESE CHICKEN RICE

Sweet & Sour Chicken Ingredients:

- 4 pieces Chicken Thigh
- 1 packet Dancing Chef Sweet & Sour Sauce
- 1 packet Nai Bai Vegetables
- 2 Cloves Chopped Garlics
- 2 tbsp Honey for glazing

Chicken Rice Ingredients:

- 2 cups of Rice
- 1 packet of Dancing Chef Hainanese Chicken Rice Paste
- 1 tbsp Minced Ginger
- 2 cloves of Garlics
- 2 tbsp Shallot Oil
- 6 Pieces Pandan Leaves - tie knots

Method :
1. Wash and clean chicken thigh.
2. Pour the packet of Dancing Chef Sweet & Sour Sauce into a bowl, add in chopped garlics.
3. Add the chicken thighs into the sauce and marinade for 4 hours.
4. In the meantime, wash rice.
5. Heat up 2tbsp of shallot oil in a pan, add in chopped garlics and minced ginger.
6. Add in washed rice, stir fry till fragrant. Transfer rice into the rice cooker. Add sufficient water and add in the pandan leaves.
7. Cook the rice as usual.
8. Remove chicken thighs from fridge, place the chicken thighs in a air fryer grill pan. Skin facing up.
9. Air Fry the chicken at 180deg  for 15mins. Glaze the skin with honey once cooked.
10. While the chicken thighs is cooking, blanch the nai bai in hot water.
11. Serve cooked chicken with the cooked hainanese chicken rice and nai bai.
12. Enjoy

UDANG MASAK LEMAK NENAS (Pineapple Prawn Curry).

I was blessed with the rempah given by a friend. Sorry unable to share her rempah recipe.

Below **rempah** recipe (nasi lemak lover blog) attached is for your guide.

Pounded ingredients
10 dried chilies, soaked well ( I use 2tbsp of homemade chili paste)
100g shallots
2 garlic
3 candlenuts, 1" fresh turmeric
1” blue ginger (galangal)
2 stalks lemon grass
1” cube of shrimp paste (Belacan)

Heat oil in a wok and sauté pounded ingredients until fragrant.


________

**My cooking recipe

One portion of rempah for
Udang Masak Lemak Nenas” (pineapple prawn curry).

Ingredients:

- 1/2 Kg Large Prawns
- 1 Fresh Pineapple  - remove skin - and cut into big chunk
- 100ml Water
- 100ml Coconut Milk
- 1 Piece Tamarind Peel.
' Few Pieces of Kaffir Lime Leaf

Methods:

1. Heat up a wok to fry the rempah until fragrant.
2. Add in cut pineapple, cook for few minutes then add in tamarind peel.
3. Pour in water to simmer. Add in prawns and kaffir lime leaf. Cook on high heat.
4. Lastly add in coconut milk and seasoning to taste.
5. Dish up once gravy is slightly thickened. Serve hot with rice.

AIR-FRY CHEESES WITH HAM SNACK ON BROWN RICE & OATS TOAST

Ingredient:

- 8 slices Brown Rice & Oats Bread (can use any bread)
- 2 Cubes Laughing Cow Mushrooms Spread
- 2 Cubes Laughing Cow Herbs Spread
- 1 Cube Laughing Cow Paprika Spread
- 1 tbsp Mayonnaise
- 1 Cup Cubed Cooked Ham
- 1/2  Chopped Onion
 - 1 Chopped Green Bell Pepper
- 2 Big Tomatoes - remove seeds and diced
- 2 tbsp Butter to spread toast

Method:
1. Cut brown rice & oats bread into half and trim the sides.
2. Spread butter on bread.
3. In a small bowl, roughly mashed laughing cow cheeses spread. Add in mayonnaise,  cubes ham, cut green bell pepper, cut tomatoes, chopped onions. Mix all well together with the cheese spread.
4. Spread the mixture over the bread generously.
5. Place in a airfryer or preheated oven temp 180degs for 5 to 8mins. Spray a little olive oil on the filling before air-fry/bake
6. Serve warm to enjoy.