Yakitori - Japanese grilled chicken

Japanese-style Grilled Chicken

Yakitori is usually skewered like a kabob. Yakitori is a great appetizer which goes good with beer and sake.

A common vegetable to grill with chicken is negi. Yakitori skewered with negi is called negima and is a popular kind of yakitori in Japan. Also, there are mainly two kinds of flavor: tare and shio. Tare indicates basting sauce, such as teriyaki sauce. Shio means salt in Japanese.

Making Yakitori (tare flavor)

Ingredients: (make 2 servings)
2 chicken breasts
1 medium negi
1 tbsp sugar
2 tbsp sake
3 tbsp mirin
3 tbsp soy sauce

*Bamboo skewers (soaked in water to prevent burning)

How to Cook:
1. Cut chicken breasts into bite-sized pieces.
2. Cut negi into 1 inch lengths.

3. Skewer the chicken and negi in alternating order.
4. Mix sugar, sake, mirin, and soy sauce in a bowl.
5. Grill the skewered chicken over hot coals, basting with teriyaki sauce until the chicken is cooked.

Snowskin Moon Cake

Ingredients A: (sifted)
Fried glutinous rice flour : 95g
Icing sugar : 140g

Ingredients B: (Combined)
Ice water : 155g
Vanilla oil : ¼ tsp

Ingredients C:
Shortening : 15g

Ingredients D:
Lotus paste : 800g (100g each, vary in size of mould)

Method
1) Mix Ingredients A and Ingredients B to form dough
2) Rub in shortening till get a smooth dough
3) Sprinkle some fried glutinous rice flour on working table, flatten 50g of dough
4) Wrap lotus paste with dough, roll into a ball
5) Lightly flour the mould
6) Place mooncake in mould , flatten, dislodge the mooncake
7) Place in fridge* Yield : big 8 pieces /small 20 pieces

Kuih Baulu

Ingredients A:
350g egg
300g sugar

Ingredients B: (sifted)
280g cake flour
40g rice flour
5g double action baking powder

Ingredients C:
½ tsp Vanilla oil
100g melted butter

Method:
1. put eggs into a mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk mixure until very light and fluffy (about 20mins)
2. Fold flour slowly into egg mixure in one direction. Add in vanilla oil and melted butter
3. Pour into greased trays
4. Bake in a pre-heated oven at 200ºC 10/15mins till golden brown
5. Remove kuih baulu from tray

Durian Ice-cream

Ingredient A:
300g durian flesh (blend to a paste using a blender)

Ingredient B:
300g whipping cream
150g evaporated milk
¼ tsp durian essence

Ingredient C: (Sieved)
30g coffee creamer
50g icing sugar

Method:
1. Place ingredient B and C in mixing bowl, blend evenly at low speed with ball shape whisker. Change to high speed and continue to whisk till creamy
2. Add blended durian flesh (ingredient A) and mixed till well- combined
3. Pour mixture into container and freeze in the freezer

Steam Milk Egg

Ingredients
* 8 eggs
* 3 rice bowls of fresh milk
* 175g rock sugar
* some ginger juice

Method
1. Boil rock sugar with 2 rice bowls of water till it melts.
2. Break eggs & beat it, then strain.
3. Mix eggs, fresh milk, rock sugar & ginger juice evenly. Then steam for 15 minutes.

Double Boild Papaya & White Fungus

Ingredients
* 500g Papaya
* 25g Almonds
* 50g White Fungus
* 180g Rock Sugar

Method
1. Peel off skin of papaya & cut into cubes.
2. Soak the white fungus & almonds in hot water.
3. Place all the ingredients into serving bowl with 6 rice bowls of hot water & stew for 2 hours.

Baby Cuttlefish And Fresh Mushrooms

Ingredients
* Ginger shreds
* 250g baby cuttlefish
* 150g assorted fresh mushrooms (Hon-shimeji mushroom, maitake mushroom and fresh black mushrooms)

Seasoning
* 300g stock
* 40g Shaoxing wine
* 5g salt
* 5g chicken stock powder
* 5g sugar
* Ground white pepper
* Sesame oil

Method
* Rinse baby cuttlefish and blanch them briefly in boiling water. Drain
* Heat a little oil in wok. Stir-fry ginger shreds until fragrant.
* Add fresh mushrooms and stir-fry until fragrant.
* Pour in all seasoning and baby cuttlefish.
* Cook until done.
* Serve