The post Homemade KFC Cheesy Potato Wedges appeared first on New Malaysian Kitchen.

This is the simplest nuggets you can make yet no less flavourful. I use chicken breast (just like McD) and season it with garlic and onion powder. Both of these powder gives the MSG-like taste that we are so used to at fast food restaurants. Of course, there’s salt and pepper too. Lastly, they are dipped in eggs and breadcrumbs (I like to use panko), before frying.

Why is our homemade nuggets better than store-bought ones?

1. You know what goes into your nuggets.
2. No artificial flavouring. Only natural seasonings are used.
3. Made with quality seasonings e.g sea salt instead of table salt.
4. Made with the best meat that we can get: fresh and/or free range-chicken.
5. We don’t reuse cooking oil.

How is sea salt better than regular table salt?

Convenient protein

I like making my own homemade nuggets to freeze. To me, it’s convenient protein. When I’m hungry and need some snacks, I’ll just dump it in the oven or air-fryer to reheat. When there are unexpected guest, I can serve them with something homemade and delicious. It’s a wonderful fingerfood to serve at parties too!

TOOLS

• Wok + spatula
• Food processor

RECIPE CARD

SHORT RECIPE

Process 400 g chicken breast into a paste. Add 1 tsp garlic powder + ½ tsp onion powder + ¼ tsp black pepper powder + 1 tsp salt and blend. Form 1 tbsp of minced chicken into nugget size + dip in 1 whisked egg + dip in 1 cup breadcrumbs. Repeat. Fry until golden brown. 

STEP-BY-STEP

PREP: In a bowl, whisk egg. In a shallow dish, pour in breadcrumbs.

BLEND CHICKEN: Chop chicken into large chunks and blend in a food processor until it turn to a paste.

SEASON CHICKEN: Add garlic powder, onion powder, white pepper powder, and salt. Mix well.

FORM NUGGET PIECES: Form 1 tbsp of minced chicken into nugget size. Dip in whisked egg, then dip in breadcrumbs, and place on a plate. Repeat until all chicken is coated with breadcrumbs.

FRY NUGGETS: Heat oil in a frying pan over medium-high heat. Deep-fry chicken for about 3 minutes or until golden brown.

SERVE: Dish out. Serve hot with a side of chili or tomato sauce.

COOKING TIPS

1. Freeze the nuggets. I normally don’t make this nuggets for eating immediately. It’s my homemade snack when I’m busy or to serve unexpected guest. This is something I make with the intention to freeze. To reheat, bake in oven at 180°C  for 10 minutes.
2. Double the amount. This recipe makes about 20 pieces of nuggets. Sometimes I double the amount. Since I’m already going to spend some time making it, might as well make more.
3. Not too cooked. If you intend to freeze the nuggets, you don’t have to fry until they are completely cooked. It’s enough to fry until the chicken paste is formed into a light golden, solid nuggets.
4. Use fattier parts with some skin Initially this recipe use chicken breast. I tried it a few times. It tastes best using chicken leg with skin.

Make some of these delicious nuggets to freeze. When you’re hungry and need some snacks, you’ll thank yourself for your foresight!

The post Homemade Chicken Nuggets – 7 Ingredients appeared first on New Malaysian Kitchen.

We ordered Nasi Lemak Wrap (made with quinoa, nuts, vegetables and coconut oil amongst other things), cold-pressed juice and a smoothie bowl to replenish our expended energy and rebuild our aching muscles. We thoroughly enjoy the breakfast, especially the Pittaya Smoothie Bowl. It’s made with red dragon fruit topped with bananas, virgin coconut oil, almond milk, cacao nibs, granola, strawberries, bee pollen, desiccated coconut and chia seeds.

I thought to myself:  ‘I don’t mind having this everyday!’. Eating fruits, vegetables, and other food which incorporate a lot of superfood made me feel so good…until the bill came. Then I realise that I cannot be spending RM 18 on a smoothie bowl everyday. It’s only part of my breakfast – may I add.

HOW TO HAVE SMOOTHIE BOWL DAILY & EASILY

I thought out loud on my Instagram that I’ll try to make it at home (Follow me!) and I did. I wanted to create something easy – so easy that it is sustainable to have it everyday. How?

1. Five ingredients. I use only the bare minimum ingredients to speed things up, and make things less overwhelming.
2. Use dragonfruit. Just slice dragonfruit into half and scoop it out. You don’t have to peel or chop fruits.
3. Easily available at supermarkets. All the ingredients that you need are available in the supermarket. There is no need to visit specialty food store to make this.
4. Make in batch and freeze. It’s best to double or triple the recipe and make 4 or 6 containers to freeze. Every night, before you sleep, just place it in the chiller to defrost.
5. Easy toppings. Use topping that you only need to open from a packet and sprinkle onto the smoothie bowl such as granola and chia seeds. I also chose banana because it’s an easy fruit to prepare.

TOOLS

• Blender
• Small plastic containers
• Knife + chopping board

RECIPE CARD

SHORT RECIPE

Blend 1 dragonfruit + 100 ml soy milk. Pour into containers. Top with chia seeds + granola + sliced banana.

OPTIONAL EXTRAS

To enhance your already very healthy smoothie bowl, you can top up with more superfood such as:

• Honey
• Bee pollen
• Spices: e.g Ginger Powder/ Turmeric
• Desiccated coconut
• Cacao Nibs
• Extra Virgin Coconut Oil

COOKING TIPS

1. Soy milk replacement. You can replace soy milk with other nut milk e.g almond milk, which was the milk used in the original smoothie bowl that I’ve tasted. However, I think soy milk is a more affordable hence sustainable choice.
2. Use fruit juice. Instead of soy milk, you can also use fruit juice. Juice fresh orange if you have the time.
3. Granola packets. For convenience, I like to buy granola in small packets of about 45 grams.

Enjoy this easy and delicious smoothie bowl!

The post Pink Pittaya Smoothie Bowl – 5 ingredients + 5 min appeared first on New Malaysian Kitchen.

I like that it’s so easy to sneak this dish into my meal. It’s suitable for breakfast, supper, and it makes a good accompaniment to western-style lunch or dinner. I love the peppery taste of this soup thanks to the bell peppers and generous amount of paprika. It’s filling, appetising and good for you!

TOOLS

• Pot + stove
• Mixing bowl
• Hand blender/ blender
• Oven
• Baking tray + aluminium foil/ reusable baking sheet

RECIPE CARD

SHORT RECIPE

Preheat oven. Roast chopped vegetables (except onion) @250C for 30 min. Fry sliced onion in 1 tbsp olive oil. Add roasted veg + 1 L water in pot, boil uncovered 15 min. Blend. Boil & season.

COOKING TIPS

1. Use any herbs that you fancy Paprika is not a common ingredient in the Asian kitchen, you can substitute it with any kind of herbs. The good thing about this soup is that the base is rather neutral and could benefit from various flavouring. If you like spicy, try chili powder or/and black pepper. If you like herbs, try oregano or basil. I personally like flavouring it with paprika or cajun.
2. Add some seeds Besides herbs, I also like to add more seeds into my diet. Hence I like to top this soup with seeds like pumpkin or sesame seeds; they are not only nutritious, but easily available and affordable in Asia (as compare to pine nuts for example).
3. Freeze Make it in a batch and freeze them in separate containers.

The post Rainbow Roasted Vegetable Soup appeared first on New Malaysian Kitchen.

One of my favourite fast food snack is mashed potato from KFC. I was amazed when my sister found a recipe that tastes a lot like Colonel Sander’s. It had since became her signature dish to bring to a potluck party.

Although this recipe needs only 4 ingredients, it takes a bit of stirring and monitoring over the stove. But if you love Kentucky Fried Chicken’s mashed potatoes, or is tasked to cook for a big party, the toil will be worth it.

TOOLS

• Saucepan + spatula + stove
• Bowl + spoon

RECIPE CARD

SHORT RECIPE

Dilute 1 cube chicken stock + 1 cube beef stock in 1 tbsp water. Melt 3 tbsp butter & gradually add 5 tablespoon of all purpose flour – stir continuously. Add diluted stock cubes + 2 1/4 cups of water. Boil and simmer until sauce turn brown and smooth – stir continuously.

Enjoy!

The post KFC Mashed Potato Gravy – 4 ingredients appeared first on New Malaysian Kitchen.

You only need 30 minutes to prepare the cake. You don’t need a cake mixer or an oven. Best of all, it is absolutely delicious. If you don’t trust me, trust Nigella Lawson (Recipe adapted from Nigella Lawson)

SHORT IDEA

The whole idea of this cake is that no eggs are involved so you don’t have to bake it. All you need to do is 1) Make a base using biscuits and butter  2) Make and top the base with cheese filling and 3) Spread jam over it. That’s it!

TOOLS

• Whisk (I use electric whisk)
• Cake pan (20 cm)
• Pestle/ rolling pin/ or anything heavy eg. bottom of a pan + ziplock bag (to crush biscuit)
• Measuring cups/spoons
• Wax paper

RECIPE CARD

TUTORIAL

STEP 1: Make biscuit base

STEP 2: Make cheese filling

STEP 3: Spread topping

SHORT RECIPE

Mix 9 pcs crushed biscuit + 75 g soften butter. Press biscuit mixture into a 20cm cake pan & refrigerate. Beat together 300 g cream cheese + 1/2 cup icing sugar + 1 tsp vanilla extract + 1/2 tsp lemon juice in a bowl until smoot..Whip 250 g double cream &  fold it into the cream cheese mixture. Refrigerate overnight. Unmould & spread the blueberry jam on top.

Isn’t it a piece of cake? 

The post Easy Blueberry Cheesecake – 30 Min + No-Bake appeared first on New Malaysian Kitchen.