Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I seem to be in a fried rice frenzy these days. Largely due to the influence of Uncle Roger storming thru social media. Haiya! If you do not know who Uncle Roger is, you are clearly missing out a lot. Like a lot! Secondly, after my kimchi fried rice, I began falling in love with fried rice even tho I am not a fan of rice. Yes, I am saying that out loud. I am considered a black sheep for disliking rice in my family, cos dogma has it that Asians need to have rice in their diet. And this is not an ordinary sambal fried rice. It has my grandma's footprints all over it. After Lunar New Year, we will tend to have loads of bak kwa remaining. My grandma just whipped up this fried rice one day, using bak kwa leftovers and a very unique sauce. Her secret ingredient is the black fermented shrimp paste. It has that sweet umami bomb that elevates the whole dish. You can of cos use bacon or even Prosciutto. If you want your bacon or Prosciutto to be crispy, you can precook them before stir-frying into the fried rice. In closing, I hope you will give this recipe a try and I hope Uncle Roger will approve. Ingredients: (Serve 1) Rice, 1/2 Cup Kecap Manis , 1 TBSP Tomato Ketchup, 1/2 TBSP Sambal Homemade , 1.5 TBSP (Adjust To Preference) Black Fermented Shrimp Paste, 1/2 TSP Garlic Finely Minced, 2 Cloves Sesame Oil, 2 TBSP Onion Finely Diced, 1 Bak Kwa / Bacon / Prosciutto Finely Diced, 1 Slice (Adjust To Preference) Scallions Finely Sliced, A Handful Sunflower / Grapeseed / Canola / Peanut Oil, For Frying Eggs, 1 Cucumber Shredded, For Garnish Equipment: Cast Iron Skillet / Pan Rice Cooker Directions: Please visit, " Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky " page for the recipe. Please visit my " How To Make Sambal " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Prepare the Chicken In a pestle and mortar , smash the garlic . Add the rest of the marinade ingredients  (excluding chicken) and mix until well combined. If using chicken breast , pound it with a meat mallet  until evenly thick. Transfer chicken and marinade into a shallow bowl. Massage the marinade into the chicken until fully coated. Cover and chill in the fridge for 2 to 4 hours . Make the Slaw In a large bowl, mix all the slaw ingredients . Toss until well combined. Set aside in the fridge until ready to serve. Cooking & Assembly Heat oil in a griddle, skillet, or pan  over medium heat . If you have an outdoor grill, even better. Once the oil is smoking hot , add in the marinated chicken. Cook until halfway through and the bottom is lightly charred . Flip and tilt the pan  to baste with the rendered juices. Remove and rest the chicken. In the same pan, pour in the remaining marinade . Deglaze  and reduce by half to create a sauce. To Serve Plate the grilled chicken  with a generous spoon of slaw . Drizzle the reduced marinade sauce  over or alongside. Serve immediately. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: This is one of my quick easy go-to recipes whenever I wanna grill or BBQ some chicken. The neat part is not having to marinate the chicken for long hours (or overnight); it also pairs well with my simple slaw (with a bit of an Asian twist). If you are not grilling or BBQ outdoors, you can use a griddle or even a pan to sear the chicken. Ingredients: (Serve 2) Marinade: Garlic, 1 Clove Sambal Homemade , 1 TBSP (Adjust To Preference) Gula Melaka Syrup , 1.5 TBSP Soy Sauce, 2 TBSP Chinese Rice Wine / Shaoxing Wine, 3 TBSP Kewpie Mayo, 2 TBSP Sea Salt, Pinch White Pepper, Pinch Skinless Boneless Chicken Breast / Thigh, 2 Large Pieces Canola / Sunflower / Grapeseed / Peanut Oil, For Grilling Simple Slaw: Cabbage Finely Sliced, 1/4 Carrot Finely Shredded, 1/4 Soy Sauce, 1 TBSP Sesame Oil, 1 TBSP Nori Flakes A Pinch (You can use a handful of finely sliced coriander or parsley) Sesame Seeds, Pinch Sriracha Powder / Chili Flakes, Pinch Sea Salt, Pinch Equipment: Griddle / Cast Iron Skillet / Pan Directions: Please visit my " How To Make Sambal " page if you wanna make your own sambal. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Prepare the chicken. In a pestle and mortar, add and smash garlic. Add in the rest of the ingredients except chicken. Mix until everything is well combined. *If you’re using chicken breast, tenderize with a meat mallet until almost the same thickness.* Transfer into a shallow bowl together with the marinade. Massage the marinade onto the chicken, coating it well. Cover with cling film and marinate in the fridge for about 2 to 4 hrs. While the chicken is marinating, let’s prepare the slaw. Mix all the ingredients in a large bowl. Toss until well combined. Set aside in the fridge until ready to serve. Cooking and assembly. *If you have an outdoor grill or BBQ, use it to cook the chicken.* In a griddle, skillet, or pan over medium heat, add in some oil. Once it reaches the smoking point, add in the chicken. Cook until 1/2 way thru or until the bottom is lightly charred. Flip and tilt the griddle, skillet, or pan. Baste the chicken with all the liquid. Remove from heat and set aside to rest. In the same griddle, add the rest of the marinade. Deglaze and reduce by 1/2. This will be the sauce. Serve the chicken with the slaw and sauce immediately. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: Have I told you that my Grandma is a mix of Indonesian and Portuguese? So, imagine her food is like a mixture of Indonesian and Portuguese cultures fusing together. That sounds awesome, right? Well, the fact of the matter is not really a fusion, but dishes are done right and properly. She has authenticity in her own unique style and way of cooking. As much as I can remember, she would cook stews of sambal with various ingredients, served them over rice and that would be dinner. Well, as you lovely people know that I dislike rice. I took an unorthodox route with fried Vietnamese rice paper instead. I also poached an egg in the sambal stew; I mean 1 TBSP of egg white is used to marinate the shrimps, why not cook the whole egg too? Ingredients: (Serve 1) Shrimps Shelled and Deveined, 8 Baking Soda, 1/2 TSP Egg White, 1 TBSP Tapioca Starch, Pinch Onion Coarsely Sliced, 1 Garlic, 3 Cloves Sambal Homemade , 2 TBSP (Adjust To Preference) Tomato Puree / Ketchup, 2 TBSP Canola / Sunflower / Grapeseed / Peanut Oil, 2 TBSP Sea Salt, Pinch Gula Melaka Syrup , 1 TBSP Scallions / Coriander / Parsley Finely Sliced, For Garnish Steamed Rice / Vietnamese Rice Paper, To Serve (Optional) Equipment: Griddle / Cast Iron Skillet / Pan Directions: Please visit my " How To Make Sambal " page if you wanna make your own sambal. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. After shrimps had been deveined, coat well with baking soda. Add water and ice until fully submerged. Set it aside for 30 mins. After 30 mins, drain and wash shrimps thoroughly under running water. Transfer into a bowl. Add in egg white and tapioca starch. Coat well and set aside in the fridge until ready to use. *The above steps are to remove the seafood odor and also making the shrimps extra bouncy.* In a food processor, add onion, garlic, sambal and tomato puree. Blitz until fine paste forms. In a skillet or pan over medium heat, add oil. Once the oil is heated up, add in the spice mixture. Season with salt and drizzle in the gula melaka syrup. Sauté until well combined and color is darkened. Add in shrimps. Add 1/4 cup of hot water into the same bowl (used for marinading the shrimps) to clean up any nooks and crannies. Pour the hot water mixture into the skillet or pan. Deglaze and stir to combine well. Bring it up to a slow simmer. Create a crater and slide in an egg (this is optional, only 1 TBSP of egg white is used for marinading the shrimps, why not cook the whole egg too). Cover and cook until the egg whites and yolks cook to your preference. Remove from heat and garnish with scallions, coriander, or parsley. You can serve this over steamed rice or deep fried Vietnamese rice paper. *To deep fry the Vietnamese rice paper, add about 1 inch of oil in a skillet. Once the oil is heated up, carefully drop the paper into the oil. It will crisp up immediately. Remove from heat and set aside to drain off excess oil.* Serve immediately. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video St Paddy's Day is just around the corner and it almost slipped my mind! Well, almost. Fortunately, there are lots of kind souls who reminded me of this upcoming holiday. So, lots of greens and Guinness stout? No, not really tho. But I decided to share a couple of Irish recipes with you lovely people. The 1st (which is this) is actually a potato pancake recipe. I can say that this is in between a rosti and a pancake due to the savory taste with crispy-doughy texture. Besides adding some nutmeg, I didn't do much to a traditional boxty recipe. I certainly do not want some angry Irish knocking at my door. Lol! I love to serve my boxty with a French fried egg on top. You can serve it with a poached egg, soft boiled, scrambled eggs or a simple sunny side up. You can even add some bacon on the side as well. It is totally up to your preference. And did you know that potatoes and Ireland have a history together? You can go Google about it. Anyway, Happy St. Paddy's Day and hope you give this recipe a try. Ingredients: (Serve 2) Yukon Gold Potatoes, 240g Unbleached All Purpose Flour, 128g Baking Powder, 1/2 TSP Sea Salt, 1/2 TSP Buttermilk, 113g Nutmeg freshly Grated, Pinch Unsalted Butter Preferably Irish Butter, For Cooking Eggs, 2 Cayenne, Pinch Smoked Sea Salt. Pinch Parsley Finely Chopped, Pinch Equipment: Sauce Pot Food Processor Cast Iron Skillet / Pan Directions: Prepare the Potatoes Divide the potatoes in half. Add half the potatoes (skin on or off)  to a saucepan and cover with water. If keeping skins, wash thoroughly for texture. Add a pinch of salt  and boil until fork-tender. Drain and return to the pot. Mash over medium-low heat  with a spatula until smooth. Remove from heat and set aside. Grate & Combine Peel the remaining half  of the potatoes. Grate using a food processor or box grater. Add the grated potatoes  to the mashed potatoes . Mix until well combined. Add the following: Flour Baking powder Salt Buttermilk Nutmeg Mix until just incorporated to form a sticky dough-like batter . Avoid overmixing. Work quickly to prevent oxidation. Cook the Boxty Heat 1 TBSP butter  in a skillet over medium heat . Add a dollop of potato batter  and flatten into a disc using the back of a spatula. Use a pastry ring for uniform shape or cook the entire batter as one large boxty. Cook until the bottom is golden and crisp , then flip. Repeat for remaining batter. Set aside. Make the French Fried Eggs In a non-stick pan over low heat , melt 1 TBSP butter . Crack an egg into a cup, then slide into the pan . Add 1 TBSP water  along the side. Cover and cook until a soft, opaque film  forms over the yolk. Remove from heat and place over the boxty. Repeat for remaining eggs. To Serve Stack boxty cakes and top each with a French fried egg . Season with cayenne , salt , and parsley . Serve immediately. Potatoey, doughy, cwispy... Recipe Video:

Jump To Recipe Jump To Video This is the other Irish dish for St. Paddy's Day that I was talking about. Well, technically, not really an Irish dish tho. I don't eat lamb (I am using chicken), so to call this a Shepard's Pie is like putting pineapples on pizzas. I definitely do not wanna offend any Irish people. Anyway, this recipe is inspired by the wonderful Gizzi Erskine. I am not a fan of pie pastry crust, which is the reason why you hardly find any pie recipe on this webbie. But there is something wonderful about the pies in the U.K.; mashed potatoes are used as some sort of crust. How wonderful is that? And what Gizzi did really blew my mind; she used cauliflower mashed instead! We know how "heavy" mashed potatoes are. And cauliflower mashed adds that sorta lightness as well as some floral aromatics to the dish. That ras el hanout also really gives the whole dish an extra omph. So, kudos Gizzi! I used lots of carrots, mushrooms and leeks for this pie. The fine blitz mushrooms add an extra ooey texture as well as an umami note to the dish. You can change the vegetables around. Onions, celery, squash and parsnips are really a great alternative combination. You can of cos use lamb of cos and call this shepherd's pie too. I actually intended to create an elegant slice of this pie, and I almost forgot that this is a hearty rustic dish that doesn't need any artsy plating. I hope you will give this recipe a try and Happy St. Paddy's Day! Check out Gizzi's original recipe here . Ingredients: Inspired by Gizzi Erskine (Serve 4) Fillings: Chicken Thigh Skinless Boneless, 300g Ras El Hanout , 2 TBSP Mushroom Powder, 1 TSP Peanut / Sunflower / Grapeseed / Canola Oil, 2 TBSP Leeks White Parts Only Coarsely Sliced, 2 Carrots Thinly Sliced, 6 Preferably Non-GMO & Organic Sea Salt, Pinch White Pepper, Pinch Shittake Mushrooms Blitz Finely In Food Processor, 200g Garlic Finely Minced, 3 Cloves Tomato Puree, 1 TBSP White Wine (I'm using Pinot), 200g Chicken Stock , 500g Tarragon Coarsely Sliced, A Handful Mashed: Cauliflower Florets, 800g Adjust To Skillet Size Irish Unsalted Butter, 2 TBSP Chicken Stock , 50g Sea Salt, Pinch White Pepper, Pinch Equipment: Sauce Pot Cast Iron Skillet / Pan Food Processor Oven Directions: Please visit my " How To Make Ras El Hanout " page for the recipe. Please visit my " How To Make Chicken Stock" page for the recipe. Prepare the Filling Dice chicken thighs  into ½-inch cubes. Toss with ras el hanout  and mushroom powder  in a shallow bowl. Cover and marinate in the fridge for 1–2 hours . Use this time to prep your other ingredients. Cook the Chicken & Veggies Heat oil  in a skillet over medium heat . Sear marinated chicken until browned on all sides. Transfer to a plate and set aside. In the same skillet, add leeks  and carrots . Deglaze the pan, scraping up browned bits. Season with salt  and pepper . Once carrots are slightly softened, add: Mushrooms Garlic Tomato puree Tarragon Sauté until well combined. Deglaze with white wine . Return chicken and juices to the skillet. Add chicken stock , stir to combine, and bring to a simmer over low heat . Cover and cook until liquid has reduced to ¼ . Stir occasionally to prevent burning. Taste and adjust seasoning. Make the Cauliflower Mash Preheat oven to 200°C (400°F) . Blitz cauliflower florets  in a food processor until finely chopped. In a saucepot over medium heat , combine cauliflower with: Butter Chicken stock Stir until mixture begins to resemble mashed potatoes. Return to food processor and blitz until light, fluffy, and smooth . Season with salt  and pepper  to taste. Assemble & Bake Transfer chicken filling into a baking dish. Spread cauliflower mash on top and smooth with a spatula. Optional:  Use a fork or piping bag to create texture on top. Bake for 20–30 minutes , or until the mash is browned. Remove from oven, scoop onto serving plates, and serve hot. These are the carrots that I used. No artsy fancy plating is needed. Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: As I had shared before about my most kept secret of cooking pasta. Well, not a secret anymore. No unnecessary large pot of water and without the need to season the water with loads of salt. Lesser cooking time too. Just the right amount of creaminess without any cream or extra cheeses added. It all boils down to very simple calculations of math and science; all you need are 2 skillets and good quality pasta. Perhaps I will talk more about the quality of pasta in the future. Because it does make a lot of difference. Anyway, this recipe popped into my mind while I was searching for ways to incorporate sambal into pasta. I was thinking why not fused Chinese, Indo and Italian into 1 cohesive dish. And the rest is history. I added some masala seared scallops for some je ne sais quoi to the pasta. You can of cos skip the scallops and the pasta will still be yummilicious on its own. Or should I say, pastalicious? Lol! I will definitely be making this series available as an E-Cookbook shortly. Please stay tuned. Ingredients: (Serve 1) Pasta: Spaghetti / Any Pasta Of Your Choice, 100g Hot Water, 400g Sea Salt, Pinch Sauce: High Quality Olive Oil, 2 TBSP Ginger Finely Minced, 1 Inch Garlic Finely Minced, 3 Cloves Tomato Puree / Ketchup, 1 TBSP Kecap Manis , 2 TBSP Rice Wine / ShaoXing Wine, 2 TBSP Sambal Homemade , 3 TBSP (Adjust To Preference) Scallops: Canola / Sunflower / Grapeseed / Peanut Oil, 2 TBSP Scallops, 3 Sea Salt, Pinch Your Favourite Masala, Pinch (I am using Madras Masala ) Ghee, 1 TBSP Scallions / Coriander / Parsley Finely Sliced, For Garnish Equipment: 2 Cast Iron Skillet / Pan Directions: Please visit my " How To Make Madras Masala " page for the recipe. Please visit my " How To Make Sambal " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Cook the Pasta In a skillet or wide pan , add pasta and enough hot water  to cover. Season water with salt . Simmer over medium heat , stirring occasionally, until just under al dente . Prepare the Sauce In a second skillet or pan , heat olive oil  over medium heat. Add ginger  and garlic  and sauté until aromatic. Stir in: Tomato puree Kecap manis Sambal Rice wine Remove from heat and stir to combine. Combine Pasta & Sauce Once pasta is nearly done, pour the sauce into the pasta skillet . Do not drain the pasta—the starchy water helps emulsify and thicken the sauce. Toss to combine well. Remove from heat and set aside while you cook the scallops. Sear the Scallops Season scallops generously with masala  and salt  on both sides. Heat oil in a clean skillet over medium-high  until it reaches smoking point . Gently add scallops one by one. Add ghee , tilt the pan, and baste scallops  with the hot fat until they’re ¾ cooked. Flip and cook for 15 seconds  on the second side. Remove from heat. Serve Just before serving, reheat the pasta over medium heat  for about 30 seconds , until it loosens up. Plate the pasta, then top with the seared scallops. Garnish with scallions . Serve immediately. How's my pasta pull? Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: This marks the end of this collaboration. I thought of finishing it with a bang but chose a subtle route instead. A quiet closing to be exact. Anyway, if you are a Singaporean, you probably heard of the Canadian Pizza secret menu. One of the items is Sambal Ikan Bilis pizza! Yes! Back in those days when Canadian Pizza was at its peak, they had loads of secret menu items. It is sad that they had taken down their secret menu entirely. Fret not, cos I got you covered. Whenever I am craving that pizza and I want a quick bite, I would make this grilled sandwich. Every bite is nostalgic. I am not gonna lie as I'd heard it from somewhere that peanut butter is also added to that pizza. Ikan Bilis is actually dried anchovies. If you can't get your hands on any, any dried fish would work. You can also use different types of good melting cheese. I am just keeping it simple with mozzarella and parmigiano reggiano. In closing, I hope you will give this sandwich a try. Ingredients: (Serve 2) Ikan Bilis / Dried Anchovies, 200g Canola / Sunflower / Grapeseed / Peanut Oil, For Sauté Onion Finely Sliced, 1 Sea Salt, Pinch Gula Melaka, Pinch Garlic Thinly Sliced, 3 Cloves Sambal Homemade , 3 TBSP (Adjust To Preference) Crunchy Peanut Butter Preferably Pic's , 2 TBSP Scallions Finely Chopped, A Handful Kewpie Mayo, 4 Spread Shokupan Homemade / White Sandwich Bread, 4 Slices Parmigiano Reggiano, For Grating Mozzarella Cheese, A Handful Of Slices Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Sambal " page for the recipe. Please visit my " How To Make Shokupan " page for the recipe. Soak the ikan bilis in warm water for 1 hour. In a skillet or pan over medium heat, add in oil. Once the oil is heated up, add in the onion. Season with salt and gula melaka. Sauté until lightly caramelized. Add in garlic, ikan bills & sambal. Sauté until well combined. Add in peanut butter & scallions. Sauté until well combined. Remove from heat. Spread mayo on 1 side of each bread. Without any heat & using the same skillet & pan, grate in some Parmigiano roughly to the size of your bread. Bring the heat up to low. Place a slice of bread onto the grated Parmigiano, mayo side down. Place a few slices of mozzarella on the bread, follow by the sambal ikan bilis. Top with a few more slices of mozzarella. Lastly, bread, mayo side up. Using a spatula, gently press the sandwich. Cover & cook for about 1 to 2 mins or until the bottom is crisp-browned. Remove the sandwich with a spatula. Off the heat & grate in some Parmigiano. Swiftly, flip the sandwich onto the Parmigiano. Cover & cook for about 1 min or until the bottom is crisp-browned. Remove from heat & repeat the step for the remaining sandwich. Serve immediately. How's my cheese pull? Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I don't really celebrate Easter, but I thought why not join in the fun this year with some scotch eggs. Scotch eggs seem to be quite common in the UK and not largely well-known around the world. Scotch eggs are actually soft boiled eggs covered with a layer of deep fried breaded meat. Traditionally, the eggs are hard boiled, but in my humble opinion, runny yolks are more appealing. Don't you agree? Beef and pork are usually used. But I don't consume any of that meat, so I used a mixture of chicken and shrimps. And I do ground my own chicken and shrimps. To push some boundaries, I added sambal into the mix. You can use homemade or store-bought, I am not judging. Thai red chili paste and harissa are great alternatives as well. To get the right yolk consistency, which is not too runny and not hard, I steamed the eggs in 1 inch water rather than plunging them into a pot of boiling water. It always works like a charm. I served my scotch eggs on a bed of spinach. You can use any greens as desired or omit them entirely. In closing, I hope you will give this recipe a try and Happy Easter! Ingredients: (Make 4 scotch eggs) Shrimps Deveined Shelled, 200g Baking Soda, 1 TSP Ice Cubes, 1 Cup Egg White, 2 TBSP Tapioca Starch, 1 TSP Chicken Thigh Skinless Boneless, 400g Sambal Homemade , 2 TBSP Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Eggs, 4 Sunflower / Grapeseed / Peanut / Vegetable Oil, For Frying Unbleached All Purpose Flour, For Dredging Eggs Lightly Beaten, 1 High Quality Japanese Panko, For Dredging Arugula / Spinach / Any Greens Desired, For Plating Equipment: Sauce Pot Dutch Oven Egg Piercer (Optional) Directions: Please visit my " How To Make Sambal " page for the recipe. Prepare the Shrimp-Chicken Mixture Place shrimp in a large bowl and coat with baking soda . Add enough cold water to submerge and drop in some ice cubes . Let sit for 30 minutes , then drain and rinse  thoroughly under running water. In a small bowl, combine shrimp with egg white  and tapioca starch . Mix to coat. Grind shrimp and chicken  together in a food processor or meat grinder. Transfer to a bowl and mix with: Sambal Salt White pepper Mushroom powder Cover with cling film and refrigerate until ready to use. Soft-Boil the Eggs Optional: Use an egg piercer  to gently poke the bottom of each egg (centers the yolks). Bring 1 inch of water  to a gentle boil in a saucepan. Carefully lower eggs into the pot using tongs. Cover and cook for exactly 6 minutes . Transfer eggs to an ice bath  to stop the cooking. Once cooled, gently peel the eggs  and set aside. Assemble the Scotch Eggs Heat 4 inches of oil  in a Dutch oven over medium heat . Test readiness by inserting a wooden chopstick—bubbles should form around it. Set up dredging stations: Plate 1 : Flour seasoned with salt & white pepper Plate 2 : Beaten eggs Plate 3 : Panko breadcrumbs Wrap each peeled egg in a thin, even layer of the meat mixture. Dredge wrapped egg in flour, then egg wash, then coat in panko. Shape and smooth during the panko step if needed. Fry and Serve Carefully lower each scotch egg into the oil using a spider or slotted spoon. Deep fry until golden brown on all sides . Transfer to a wire rack  or paper towel-lined plate to drain. Repeat with remaining eggs. Serve warm on a plate with greens for garnish. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video Ever since this blew up on TikTok, my daughters have been begging me to make them some. The reason why I took so long is because, A, I dislike remaking viral recipes and B, I prefer a real corn dog batter rather than some concoction of flour and panko. Guess I finally gave in to my daughters with this recipe. This is actually my go-to corn dog batter recipe. I personally find that adding rye flour and caraway seeds surprisingly helps to elevate the flavors. I took the inspiration from my homemade rye bread. You can however replace the rye flour and caraway with just plain bread flour (160g in total). I would highly recommend popsicle sticks over skewers as skewers tend to break and come off easily. The mozzarella sticks are rather fragile, so please take your time while inserting them. You can use the batter to make actual corn dogs with sausages or hot dogs. I like to dress my cheese corn dogs with kewpie mayo, nori flakes and sriracha powder. You can use which dressing you desired, or you can keep it plain. It still tastes just as good. Ingredients: (Make 8) Bread Flour, 80g Rye Flour, 80g Caraway Seeds, 8g Granulated Sugar, 66g Sea Salt, 7g Baking Powder, 8g Cornmeal, 25g Eggs Lightly Whisked, 80g Whole Milk, 145g Peanut / Grapeseed / Sunflower / Canola Oil, For Deep Frying Mozzarella Cheese Sticks, 8 Equipment: Dutch Oven Popsicle Sticks Thermometer Directions: In a large mixing bowl, add in bread flour, rye flour, caraway seeds, sugar, salt, baking powder and cornmeal. Give it a quick mix. Add in eggs and milk. *To measure eggs, whisk the eggs and measure with a weighing scale.* Fold to combine well. The batter should be thick and not runny. It is okay to have a few small lumps. Transfer the batter into a tall cylinder. Add about 4 inches of oil into a dutch oven. Turn the heat up to medium-high, temperature 375 fahrenheit or 190 degree celsius. While the oil is heating up, insert popsicle sticks into the cheese sticks. Don't rush and take your time, as the cheese sticks are pretty fragile. Once the oil is heated, dunk a cheese stick into the batter. Swirl about 1/2 portion of the cheese corn dog in the oil for about 10 seconds, before dropping it entirely into the oil. It will float almost immediately. This is to prevent the dog from sticking at the bottom. Keep flipping for even browning. Once golden brown, remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper. Repeat the process with the remaining cheese sticks. Do not crowd. Do it one by one or in batches. Serve immediately. I like to serve mine with some kewpie mayo, nori flakes and sriracha powder. You can serve it however you desired. You can also use the batter to make corn dogs with some sausages or hot dogs. Be sure to use the same procedures as stated above. Recipe Video:

Jump To Recipe Jump To Video Adam's post popped up in my feed 1 day while I was searching for some pastry art to get some inspiration. And I followed him ever since. I know there are loads of pastry chefs or master bakers out there, but I am glad that we are able to connect on Instagram. I know it is as surreal as it sounds. Adam is from the Maldives and he is currently based in KSA as an international chef. He has also published his own cookbook: The Islander Chef . Isn't that awesome? Recently, he approached and told me about his upcoming cookbook project. That's when he gave me this recipe. I was like, "I need to try his version of banana bread." What really intrigued me is the usage of oil as I know for sure it will keep the bread moist. I adjusted a few ingredients. I reduced the amount of sugar and substitute heavy whipping cream for coconut cream. I also added dark chocolate to balance out the sweetness. As for the nuts, I am just using what I have on hand; you can of cos use whichever nuts you desired. Walnuts and pecans work really well too. In closing, I really hope you will give this recipe a try. Ingredients: By Adam Schihab (Make One 4.5 inch X 8.5 inch X 4.5 inch loaf) Ripe Bananas, 400g + More For Presentation Coconut Sugar, 75g Demerara Sugar, 75g Eggs, 2 or 100g Unbleached All Purpose Flour, 200g Baking Soda, 10g Sea Salt, 2 TSP Grapeseed / Sunflower / Canola Oil, 46g Coconut Cream, 100g Pure Vanilla Paste, 5g High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 50g Hazelnuts Coarsely Chopped, 25g Pistachios, Coarsely Chopped, 25g Equipment: Hand / Stand Mixer 4.5" X 8.5" X 4.5" Loaf Pan Oven Directions: Preheat oven to 175 degree celsius or 350 fahrenheit. Grease loaf pan with butter. Line with parchment paper and grease with butter as well. Set aside until ready to use. Mash bananas in a large mixing bowl with a fork. It doesn't have to be smooth. Add in sugar. Using a hand or stand mixer, mix until well combined. Add in eggs and whisk until fully incorporated. It is okay if there are bits of lumps. In another bowl, mix together flour, baking soda and salt. Fold the flour mixture into the banana mixture 1/3 portion at a time. Once everything has fully incorporated, fold in oil, followed by coconut cream, vanilla paste, chocolate and nuts. Transfer the batter into the prepared pan. For some je ne sais quoi, I topped the batter with 2 slices of banana, cut lengthwise. Wack into the oven and bake for 50 to 60 mins or until the top is amber browned. When you insert a skewer, it should still have little bits of crumbs with melted chocolate. *Rotate the pan half way thru' for even browning.* Set aside to cool down slightly. Carefully unmold onto a cake stand or a serving plate. I like to serve my banana bread while it is still warm. Pro Tips: Do not use bananas that are over-ripped. Over-ripped bananas tend to have a gummy effect at the end result. Do not over mix while folding in the flour mixture. It is perfectly okay if there are some lumps. Adam Schihab Recipe Video: