Little Princess 2nd Year Birthday

This was the first time little princess celebrate her birthday in Malaysia. Since she born , all the while stay a Vietnam with her mum and mum's family . All the dissuasion and the preparation for the party started a month ago. My brother also arrange his parents in law fly from Vietnam also. In the meantime my sister in law also recommend her cousin to my another brother.

Total we invited around 70 person to attend her birthday party. We don't order the catering and we decide to cook all the food by our self. It really tired and need a lot of time. Lucky we have a master chef , he can help to prepare some marinate and cooked food a day before. So we can easy to prepare others.

We prepared the basic food like fried Meehoon, fried rice, curry chicken , Fried Chicken with Fermented , Kam Heong Lala , Fried dolly fish with thai sauce , Vegetables , Fruits and drinks. And the Jelly Hello Kitty Cake sponsor by my cousin.

Vietnamese Steam Rice Roll (Banh Cuon)

Since my sister in law stay with me, i always have chance to eat many different type of Vietnamese dish. Last week she cook a Hanoi food for us, it call Banh Cuon (Vietnamses Steam Rice Roll). It a bit similar like Hong Kong style Zhu Chang Fen . Just a filling and dipping sauce are different. Let's see her recipe to do this.

Filling Ingredient :

- 300g minced pork 

- 20g Wood Ear Fungus (soak in warm water for 30 minutes, drain then mince)

- 1pcs small onion (Dice it)

- 3 clove garlic (minced)

- 1/2 pcs carrot (dice it)

- 1pcs potato (peel then dice)

- 1tsp sugar

- 1tsp salt

- 1tsp black pepper

Batter Ingredient for wrap :

- 1 cup Rice Flour

- 1 cup Tapioca Flour

- 2 cup toom temperature water

- 2 cup boiling water

- 1/2 cup oil

Dish Preparation Ingredient :

- Fried Shallots

- Bean Sprout 

- Cucumber

- Coriander

- Vietnamese Sweet Sauce(Nuoc Cham )

Instruction :

- Mix minced pork, wood ear fungus, carrot and potatoes together and add in sugar , salt and black

  pepper marinate about 15 min.

- Heat the pant, add in garlic and onion fried until aroma out then add in the mix pork filling and

  cook it well then put aside. 

- Mix well the batter then rest about 20min

- Heat a non stick pan and brush with the oil, pour a scoop of batter with the circular motion until 

  the batter cover the whole pan surface.

- Cover it steam 1 min, then transfer to plate . Keep repeat the same step until the batter finished. 

- In the time waiting for steam process, can start to add in filling and roll it. 

  (Remember brush some oil on the plate before the Rice roll transfer to plate) 

- Place the steam rice roll on plate and add in bean sprout, cucumber , coriander beside the plate.

  Then add in the fried shallots on top of the steam rice roll and served together with 

   Vietnamese Sweet Sauce(Nuoc Cham ) .

Vietnamese Sweet Sauce(Nuoc Cham )

Ingredient : 

- 2 Garlic ( fine chop)

- 1tsp sugar

- 200ml water

- 2tsp fish sauce

- 2tbsp Lime Juice 

- 2chili padi (fine chop)

Instruction:

- Add fine chop garlic and sugar in bowl, keep mashing until sugar fully dissolved. 

- Prepare another bowl, add in water, fish sauce, lime juice, fine chop chili padi and the mashed 

  garlic and mix it well then can be served. 

Curry Chicken

90% Malaysian family also know how to cook curry chicken and some of them have their secret recipe also. This was my second time cooking curry chicken. When the first time i cook, the water too much, it look like can made curry noodle. This time i use different recipe to cook it. I always like to look for a simple and delicious recipe to cook for my family and share it to my friends.

Ingredient :

- 750g Chicken 

- 3 medium fine chop onion

- 3tsp ginger garlic paste

- 1/2tsp garam masala

- 4pcs cardamon

- 4pcs cloves

- 2pcs cinnamon sticks

Marinate Ingredient :

- 1/2tsp Turmeric powder

- 2tsp chili powder

- 2tsp coriander powder

- 1/2tsp cumin powder

- 200g plain yogurt

Instruction :

- Wash and cut the chicken in pieces, then marinate with the ingredient and set aside about 1hr.

- Heat a pot with oil, add in cardamon, cloves and cinnamon sticks. 

- Then add in fine chop onion cook until light brown (about 10 min)

- Add in ginger garlic paste and fry about 2 min then add in add in marinated chicken and cook  

   about 10mins.

- Turn to medium fire stew about 10 mins, then add in 1/2 cup water .

- Turn to low fire cook another 15mins, then can be served.  

Kam Heong La La (金香啦啦)

Coming soon we will have a party at home to celebrate my younger brother daughter birthday. It will be the first time birthday celebrate in Malaysia. We will try to prepare all the food by our self rather than call catering, this will be cost saving little.

Kam Heong La La may will be one of the dish prepared on that day party. So we start to sauce recipe and learn come from my second brother which be the chef at restaurant. Below is his recipe share to me.

Ingredient :
- 2kg La La (Clams)
- 2tbsp Dry Shrimp
- 2tbsp Curry Leaf
- 2tbsp fine chop shallots
- 1tbsp fine chop garlic
- 2tbsp fine chop lemongrass
- 3tbsp Spicy Prawn Chili Paste
- 1tbsp Oyster Sauce
- 2tsp Curry Powder
- 1tsp Sugar
- Pinch of salt
- 2pcs Chili

Instruction:
- Clean and scrub the shell of the clams ,then soak in salt water for 30 min . After rinse in cold water    and drained.
- Boil a pot hot water and add in the clams, cook about 2 min then drain the water and put aside.
- All some oil into wok and start stir fried dry shrimp, curry leaf  and Chili. Then follow by the fine
  chop ingredient.
- After add in all the seasoning ingredient and little hot water and keep stir fried.
- Add in the clams fried about 1mins than can be served.

Bubble Milk Tea

Bubble tea is a Taiwanese beverage, it also influx in to Malaysia. There also a lot of brand here and it become the trend of teenage. I also follow the trend, i was try to made at home and the taste not bad. 

Pearl Ingredient :

- 80g brown sugar

- 90ml water

- 150g Tapioca Powder

Syrap Ingredient:

- 100g Brown Sugar

- 350ml Water

Others Ingredient :

- Fresh Milk

Instruction : 

- Firstly we get ready the pearl ingredient , add brown sugar and water into pot and boil until the 

  brown sugar fully melted and leave fire.

- Portion by portion add in the tapioca powder and mix it well. ( Please take note make sugar the 

   brown sugar leave fire is boiled. This only can full cook the tapioca powder ) 

- Transfer the dough on the table and knead well. After start kneading the shape you like. 

- Second part boil about 1000ml water and put in all the pearl which kneaded. Cook about 15 to 

  20min , in between have to stir it, this to avoid the pear stick on the pot. 

- Prepare some cold water and transfer the cooked pearl into there. This step will let the pearl more

  elasticity. 

- Third part prepare the syrap with pearl. Add the brown sugar and water into pot and boil it. 

   After add in the pearl and keep cook until thick. In between the time remember keep stir it. If not 

  the syrap will be burn . 

- Remove the pearl with syrap to container. 

- Prepare a glass add in 3 tbsp pearl syrap and turn the glass side by side. 

  Then add in the fresh milk and can be served. 

Tom Yam Seafood Soup (Blue Elephant)

Last time when i in Thailand i bought some cooking ingredient . Tonight let's try the Tom Yam Soup paste from brand " Blue Elephant ".

Ingredient :

- 70g Blue Elephant Tom yam Paste

- 400ml Water

- Fish fillet

- Prawn

- Musse

- Sotong

- 1pc Chili Padi

- 1 1/2 tbsp lime juice

- 2 stalk lemongrass (Smack it)

- lime leaf (Slice it)

- 2 glove garlic ( fine chop)
- Pinch Salt
- pinch Sugar
- 1tbsp Fish sauce

Instruction :
- Add some oil into pot , stir fried the garlic , lemongrass and lime leaf
- Add in all the seafood and keep stir.
- Add in water and the paste to boil it.
- After boil add in the lime juice , salt , sugar and the fish sauce.
- Then can be served.

Asam Laksa

Asam Laksa is an authentic food in Malaysia . Every where you also can found it and it so delicious. After my sister in law stay with us, every Thursday she also wish to have a Asam Laksa from pasar malam. It maybe there have a ingredient she like and it make her miss her family . 

Tonight we try to cook Asam Laksa. Before we cook, we was thinking it will be hard for us. After we try it, really simple and just need some time to do the preparation .

This recipe enough for 4 to 5 person eat. Let's start cook.

Soup Ingredient :

- 1L Water

- 3pcs lemongrass (smack bottom)

- 1/2kg Kampung Fish

- 2 small bunch of Laksa Leaf (Vietnamese coriander) 

- 3pcs Asam Piece

- 100g Asam Jawa Tamarind paste ( Mix with 1L water)

- 1tsp salt

Paste Ingredient :

- 120g shallot

- 8 glove of garlic 

- 3pcs Chili

- 3pcs Dry Chili

- Belacan Paste (Shrimp paste)

- 1small pcs Turmeric Ginger

- 1small pcs Blue Ginger

- 10g Belacan Cube

Spices & Others Ingredient :

- 2 tbsp sugar

- 2 tsp Salt 

- 1 pack Laksa Noodle 

- 1/2pcs Onion (Slice)

- 1/4pcs Pineapple (Slice)

- 1/2pcs Cucumber (Slice)

- 1pcs Ginger Flower (Slice)

- 1pcs Chili (Slice)

- 1 Salad Vegetable (Slice)

- 4pcs lime

Instruction

- Ready the blended machine blended all the paste ingredient with little bit water, then put aside.

- After that start to cook soup. Boil 1 liter water together with the smacked lemongrass/ 

- Add in the kampung fish boil together until cooked. 

- Take out the cooked fish and remove the fish bone put aside.

- Leach the soup and cook again with Laksa leaf, Asam Piece and Asam Jawa Tamarind paste water

  and the blended paste.

- Add 1/2 kampung fish which already remove bone into soup and keep cook another 30 min with

  small fire.

- By the time slice all the embellishment.

- Ready another pot hot water to cook the laksa noodle. ( It for reduce the oil from laksa noodle and

  let it not stick together )

- After 30 min, can remove the laksa leaf and lemongrass from the soup 

- Prepare a bowl put in laksa noolde and add the fish meat on top of it. Then pour the soup and add in 

   all the embellishment ingredient. Then ready to served. 

Paste Ingredient 

Embellishment ingredient

Asam Laksa Soup ready to served.

A Super yummy Asam Laksa is get ready to serve. How many star you given for this?

Braised Dongpo Rou (东坡肉)

Dongpo pork is a Hangzhou dish which is made by pan-frying and then red cooking pork belly.The pork is cut thick The skin is left on. The mouth is is oily but not greasy and the dish is fragrant with wine.

DongPo rou is one of the dish i wish too cook long time. Today can try it. Let's see what ingredient have to prepared .

Ingredient :

- 1/2 kg pork belly 

- 2 pcs spring onion 

- 8 glove garlic

- 2 pcs Star anise

- 2 pcs Dry Chili

- small pcs of ginger

- 300ml water

- 200ml Soy Sauce

- 2 tbsp sugar

Instruction : 

- Boil a wok of water and slowly add in pork belly 

- Lightly blanch the pork belly for few minutes to remove any impurities.

- Drain the pork belly from the boil water then wash again with cold water.

- All in all the ingredient ,include pork belly into pressure cooker and press "Bean/Tendons" 

  cook for 30min.

- After check the meat enough soft or not, if not set the pressure to another 10 min. 

- Then can take out to served it. 

The pork belly really soft like the jelly. Just the color not enough dark and i prefer use the clay pot to cook it. It will be more tasty. 

Unicorn Jelly Ice Cream Stick（独角兽果冻棒）

After i show out my nephew birthday Jelly stick, one of my friend also want to learn it. Last weekend we go to my cousin house to have a Unicorn Jelly Woskshop. He teaching us step by step to made it. Normally we think making a jelly dessert just a simple way only. But if you made 3D jelly , that really different. It take a lot of time and your patient. If you rushing it, then the finishing will out of shape. 

Let's see what we have to prepare before we start it. Below recipe enough to made 32 stick jelly . 

Transparent Layer Ingredient :

- 1200ml Water 

- 170g Sugar 

- 10pcs Fresh Pandan Leaf ( Cut to small size)

- 1 1/2 tbsp Agar- agar powder ( Use Japanese brand is better , if cannot find just use normal one)

Coconut Milk Layer Ingredient :

- 900ml Water

- 300ml Pure Coconut Milk

- 10pcs Fresh Pandan Leaf ( Cut to small size)

- 170g Sugar

- 1 1/2 tbsp Agar- agar powder

** Remark: 1200ml , need 1 1/2 agar-agar powder**

Mold & Tools to prepare :

- 2 pcs 3D Flower Silicone Mold

- 2 pcs 3D Mini Leaf Silicone Mold

- 2 pcs 3D Horn Silicone Mold

- 4 pcs 4Cell Ice Cream Mold
- 1 pcs Tiger Mold ( Just use for the eyes of unicorn, if you can get others also can use)

- 32 pcs Ice Cream Stick

- 1 pcs 10ml syringe with needle

Color to prepare : 

- Pink Color 

- Charcoal Powder

- Blue Color

- Green Color

- Gold Color

Instruction :

Transparent Layer 

- Add in 1000ml water , 170g sugar and Pandan Leave into a small pot and start to boil

- Take a small cup add in 200 ml water with the 1 1/2 tbsp agar-agar powder and mix it well. 

- After the transparent water boiled, add in the agar-agar mixture and keep stir and cook about 5 min.

  Then close the fire and cover it and put aside. 

Coconut Milk Layer 

- Add in 800ml water , 170g sugar and Pandan Leave into a small pot and start to boil

- Take a small cup add in 100 ml water with the 1 1/2 tbsp agar-agar powder and mix it well. 

- After the boiled, add in the agar-agar mixture and keep stir and cook about 5 min.

- Then add in 300ml fresh & Pure coconut milk mix well then leave to fire , cover it and put aside.

** Remark : After add in coconut milk don't boil too long time,it will separate the coconut with the 

water and coconut milk become granules.

Filling up the Ice Cream Mold
We going to make 3 layer of Ice Cream Jelly base. 2 layer coconut milk and 1 layer transparent .

- Prepare the 4 set 4Cell Ice Cream Mold and insert the ice cream stick
- Pour in 1 tbsp coconut milk layer to each ice cream mold cell. Before pour the second layer with
  transparent layer make sure the layer beneath is firm enough to hold next layer and pour the warm
  layer gently , so it  won't crossover to another layer.
- After 3 layer complete then put inside the fridge.
** Cover the mold which filling up the jelly, if not it will be a affect the jelly for following step

Filling up the others Mold
- Pour 2 tbsp transparent layer into small cup and mix with gold color then fill it into horn mold.
   After firm then take out it and put aside.
- Pour 2 tbsp coconut milk layer into small cup then use syringe with needle take out some portion
  then inject into the stamen(花蕊) of the flower mold . Then pour 2 tbsp coconut milk layer into
  small cup and mix with pink color then fill up on top of the stamen. After firm then take out and put
  aside.
- Pour 2 tbsp coconut milk layer into small cup and mix with blue and green color then fill up the 2      flower cell. After firm then take out and put aside.
- Pour 2 tbsp coconut milk later into small cup then fill up the mini leaf mold.After firm then take
  out and put aside.
- Pour 2 tbsp transparent layer into small cup and mix with charcoal powder then fill up the eyes of
   tiger mold. After firm then take out and put aside.

Assembly the whole Jelly Stick
- Pour some transparent layer and prepare the syringe with needle.
- Take out all the ice cream jelly from the mold.
- First add the horn at the top, then fix the ear by the mini leaf .
- Cut the mint color flower into half and put under the ear as the front hair of unicorn.
- Add the flower have stamen on top of the mint color flower.
- Add in the eyes at the middle point.
- After all setting, use the syringe with needle pour out some transparent layer and inject in between
  the assembly gap and the eyes part.
- After all done, cover it and put into fridge then can be served. 

中文版：
独角兽果冻棒

透明层材料：
- 1200ml 水

- 170g 糖

- 10pcs 新鲜的香兰叶（剪小段）

- 1 1/2 tbsp 燕菜粉 (用日本牌子的比较好，假如找不到可以用普通的)

椰奶层材料：

- 900ml 水

- 300ml 纯椰奶（不要参水的）

- 10pcs 新鲜的香兰叶（剪小段）

- 170g 糖

- 1 1/2 tbsp 燕菜粉 (用日本牌子的比较好，假如找不到可以用普通的)

模具和工具准备：
- 2个3D花形硅胶模具
- 2个3D迷你叶子硅胶模具
- 2个3D角硅胶模具
- 4个4排冰淇淋模具
- 32支冰淇淋棒
- 1个老虎模（仅用于独角兽的眼睛，如果可以的也可以使用）
- 1个10毫升针头注射器

做法：
透明层
- 加入1000毫升水，170克糖和香兰叶，放入小锅中煮沸
- 取一小杯，加入200毫升水和1 1/2汤匙燕菜粉，混合均匀。
- 透明水煮沸后，加入燕菜粉混合物，保持搅拌并煮约5分钟。
-  然后关闭火并将其掩盖并放在一边。

椰奶层
- 加入800毫升水，170克糖和香兰叶，放入小锅中煮沸
- 取一小杯,加入100毫升水和1 1/2汤匙燕菜粉，混合均匀。
- 煮沸后，加入燕菜粉混合物，保持搅拌并煮约5分钟。
- 然后加入300毫升新鲜纯净的椰奶混合均匀，然后放火烧开，盖上锅盖放置一旁。
**备注：加入椰奶后不要煮太久，这样椰奶和水会分开同时椰奶变成颗粒。

填冰淇淋模具
我们分3层冰淇淋果冻。两层椰奶，一层透明层。
- 准备4个4排冰淇淋模具，并插入冰淇淋棒。
- 在每个冰淇淋模具中倒入1汤匙椰奶层。在倒第二层透明层之前，确保下面的椰奶层凝固才
  倒。
-3层完成后，放入冰箱。
**把填满果冻的模具盖好，否则会影响果冻的后续步骤。

填其他模具
- 将2汤匙透明层倒入小杯中，与金色混合，然后将其填倒去角模中。凝固之后，将其取出并
   放在一旁。
- 将2汤匙椰奶层倒入小杯中，然后使用带针注射器将一部分取出然后注入花模具的花蕊。
   然后倒入2汤匙椰奶层入小杯子，与粉红色混合，然后填满花蕊顶部。凝固后取出并放在一
  旁。
- 将2汤匙椰奶层倒入小杯中，与蓝色和绿色混合，然后填满其他2朵花。凝固后取出并放在一
  旁。
- 将2汤匙椰奶倒入小杯中，然后填满迷你叶片模具。凝固后取出并放在一旁。
- 将2汤匙透明层倒入小杯中，并与木炭粉混合，然后填满老虎模具。凝固后取出并放在一
  旁。

组装整个果冻棒
- 倒出一些透明层，并备用针准备注射器。
- 从冰淇淋模具中取出所有冰淇淋果冻。
- 首先在顶部加号角，然后用小叶作为耳朵。
- 将薄荷颜色花切成两半，放在耳朵下，作为独角兽的前发。
- 加入粉丝花朵在薄荷颜色花朵上。
- 在冰淇淋中间点添加眼睛。
- 完成所有设置后，使用带针头的注射器倒出一些透明层，然后将其注入装配间隙和眼睛部
  分。
- 完成所有步骤后，盖上盖子放入冰箱，即可食用。

Baan Thai 2 Seafood & Thai Cuisine

Tonight we have dinner at Baan Thai 2 seafood & Thai Cuisine at Jalan Kuchai Lama after shopping. Every time i pass by this area ,i also wish to have it,but can't catch the right time and people dining here.

Miss out take the front photo, i source it from internet

Baan Thai 2 located in Jalan Kuchai Lama which next to the school and it also have a parking area provide to customer. When the time we step in, it really a big Thai Cuisine restaurant. They also provide some dining room for occasion. 

At the middle of restaurant, they decorated with a mini pond. If you come with a small group which not more than 4 person, mostly will arrange sit next to it. 

At the end point , they also set up a 郑王大帝for pray. 

When you look at their menu, you really wish to order all in one times. It really too much choice to eat. They also have a single portion menu for those only wish to have a quick meal or dine in alone. 

After order the food, we are so surprised on their speed of arrange the food. All the food which we order been arrange in between 15 min.

Overall the taste were good but not hot enough, i believe they have a big kitchen team to prepare in advance then preheat for the customer.  We quite enjoy to have dinner here, we will come back again to try others dish.

Baan Thai 2 Seafood & Thai Cuisine
Jalan Kuchai Lama, Taman Kuchai Jaya,

58100 Kuala Lumpur,

Tel: 03-7972 9003 / 018-315 3323
Operating hours: 12pm–5am

Mutton Curry

After cook the mutton varuval , this time i try mutton curry. It more easy than varuval . Let's start to prepare all the ingredient 

Ingredient :

- 600g mutton 

- 2 medium chopped onion 

- 4 tsp ginger garlic paste

- 2 medium chopped tomato 

- 4pcs clove 

- 6pcs cardamon

- 10pcs peppercorns

- 2pcs cinnamon stick

- 2pcs dry chili

- 1/2 tsp turmeric powder

- 2tsp red chili powder

- 1tsp cumin powder

- 2tsp coriander powder

- 2tbsp plain yogurt

- 1tsp salt

Instruction :

- Boil a pot of water and add in 2 tsp ginger garlic paste , mutton and boil for 90 min then drain it.

- Heat a pan with oil and add in cardamom , peppercorns, cinnamon stick and clove, fried until 

  aroma out then add in dry chili and keep fried. 

- Add in chopped onion and fried about 10 min until the onion turn light brown

- Add in balance ginger garlic paste and keep fried about 2 min then turn to medium fire.

- Add in mutton , all the powder type ingredient and salt and fried for 3 min and cook about 10min

- Turn to lower heat then add in yogurt and cook 2min 

- Turn back to medium heat and cook 5min

- Add in the chopped tomato and fried it and cook 10min until the oil separates.

- Add 2 cup water and keep cook about 30min 

- Then can served with rice or bread.

Braised Pork Knuckle with Radish

I wish to try different recipe to braised the pork knuckle. I remember i eat Braised Pork Knuckle with Radish before. So bought some ingredient and cook it. 

Ingredient :

- 1 pcs Pork Knuckle 

- 2 pcs Radish 

- 2 pcs Spring Onion

- 30g ginger (Slide it)

- 5 glove garlic (Slide it)

- 3pcs Dry Chili

- 2 stick cinnamon stick 

- 3pcs star Anise

- 6tsp soy sauce 

- 3tsp Chinese Wine

- 2tsp sugar

- 1tsp salt

Instruction :

- Boil a hot water then add in some slide ginger and spring onion. Add in pork knuckle and 

  blanch for 5min, then drain it keep aside.

- Heat another pot with oil, then add in balance ginger, garlic, dry chili, star anise , cinnamon stick,

   and spring onion, stir fried until the aroma out.

- Add in the pork knuckle and keep stir fried and add in soy sauce, sugar and Chinese wine.

- Add enough water to cover the pork knuckle and turn o big fire to boil . Then turn to small fire to 

  cook 30 min

- Add in the radish and continues to cook 20 min until the radish soften .

- Add in salt to increase to taste. 

- Then can be served. 

Braised Chicken Feet With Mushroom (冬菇雞腳)

Braised Chicken Feet With Mushroom also a dish a lot of people like. All my family also like to eat this, especially my younger brother. He like the mushroom which cook with chicken feet.

Ingredient :

- 700 g Chicken Feet (clean and cut the non use part) (If can get the fried one is better)

- 15 pcs mushroom (soak in hot water the day before)

- 5-6 clove garlic

- 2 pcs small ginger (smack it)

- 1 tbsp dark soy sauce 

- 2 tbsp oyster sauce

- 3 tbsp soy sauce

Instruction : 

- Add a tbsp dark soy sauce into chicken feet for marinate it about 30 min.

- Take a pot and add enough oil to fried the chicken feet. After fried take out and soak into a cold 

   water and put aside about 20 min then only drain it.

- Take another pot add some oil, add in ginger and garlic, fried until aroma out. Then add in soaked

  mushroom continues fry

- Add in the enough water cover the mushroom, then add in oyster sauce and the soy sauce keep boil 

- Add in fried chicken feet into the mushroom and keep boil about 60 min .

- Then can be served. 

Pan Grilled Lemongrass Chicken Wing

Grilled Lemongrass Chicken Wing is a dish suitable for gathering potluck , it so simple and delicious.

Let's see what have to prepared. 

Ingredient Marinated :

- 800g Chicken Wing

- 4 stalk Lemongrass

- 2 tbs fish sauce

- 1 tbs soy sauce

- 1 tbs dark soy sauce

- 1 tbs sugar

- 1/2 tbs ShaoXing Wine

Ingredient Sauce :

- 2 tbs fish sauce

- 1 tbs soy sauce

- 1/2 tbs sugar

- 1 stalk lemongrass

Instruction :

- Clean and cut the chicken wing and drain the water

- Fine chop the lemongrass .( Only take the bottom white color area)

- After add into chicken wing and also add in all the marinated ingredient.

  (Marinated minimum 2 hr and above)

- Heat a pan with little bit oil , before add in the chicken wing , try to remove the lemongrass which 

  stick on the chicken wing. This to avoid the chicken wing easy to burnt.

- After grilled all the chicken wing, then make the sauce. Some people will use back the marinated 

  sauce , but i prefer not.

- Heat back the same pan, add in the sauce ingredient , then add in the Grilled chicken wing into pan

  and mix it will. Let all the chicken wing also applied the sauce

- Then can be served.