Peking Duck Rolls #asiancooking #glutenfree

This is a very popular Chinese dish that you can find in many restaurants, but I have never seen
gluten-free duck wraps provided with this dish. Why not try my recipe today? Surprise your family with this tasty meal that turns the perception of 'gluten-free equals boring' on its head! 

Peking Duck

Ingredients:

1 Whole Duck, approx 2kg
1/2 cup Maltose or Honey

1/3 cup Water
Lemon Juice from 1/3 lemon
2 teaspoons Five Spice Powder
Salt and Pepper

Method:

Wash duck the dry with paper towel.
Rub both the outside and inside of body with five spices powder, salt and pepper.
Refrigerate overnight.
Place water, maltose/honey and lemon juice into wok, bring to the boil.
Coat the whole duck outside with maltose water.
Hang it with string to dry in a cool place for about 2 hours.
Repeat coating and dry for further 4-5 hours.
Ensure duck skin is very dry** before placing into oven. This makes the skin crispy and gives the lovely glazed appearance that is synonymous with Peking Duck.
Preheat the oven to 180C.
Place the duck on a rack and bake for about 40 minutes.
Turn and bake another 40 minutes or until golden brown.
Wrap the wings and drumsticks in foil before turning so they do not burn.

Pancake 

Ingredients:

2 cups gluten-free Plain Flour
1 cup Rice Flour
1 cup Boiling Water
1/4 cup Ice Water
1/2 teaspoon Salt
1 tablespoon Vegetable Oil
Extra gluten-free plain flour for rolling
Extra oil for cooking *

Method:

Place plain flour, rice flour, salt and oil into a large bowl, mix well.
Add ice water and knead until smooth.
Add a little extra water/flour if necessary.
Cover with tea towel and let the dough rest for half hour.
Dust the table with extra flour, shape the dough into a roll about 2.5cm in diameter.
Cut into 20-25 pieces.
Roll out into a thin pancake, about 15cm diameter.
Heat a non stick pan on medium heat (I use an electric crepe pan), brush with some oil.
Cook for 50 seconds, turn over and cook for another 15 seconds.
Repeat until the pancakes are done.
Wrap with the cling foil.

To Serve

Ingredients:

1 Cucumber, cut  into strings or strips
2 Spring Onions, cut into strings or strips
1/2 cup gluten-free Hoisin Sauce

Method:

Remove the duck from the oven, cut it thin slices.
Place a pancake on a plate, spread with a little hoisin sauce.
Top with sliced duck, cucumber, and spring onion strips.
Roll up and eat in your hand.

Hints:

• The pancakes can be prepared early, and heated in the microwave for 1-2 minutes before serving.

• *Sesame Oil is used regularly for cooking, but some people find the odour of the sesame oil overpowering. Replace with another oil if you prefer. I use melted butter for this dish.

• **If you are in a hurry, use a table fan to blow it dry.

Email: lee.leehocklai@gmail.com 

Peking Duck Rolls

Chilli Coconut Prawns #asiancooking #foodporn #seafood

This hot spicy meal has been one of my favorites since I was teenager. Having grown up in a fishing village in Malaysia, my Mum cooked many delicious meals with prawns as the main ingredient. Today, I have made a couple of changes to the recipe, the result is a beautiful, aromatic dish with a real kick of chilli for the hotter palette. 

Chilli Coconut Prawns with Steamed Rice

 Ingredients:

500g Large Whole Prawns. Use large peeled prawns if you prefer.
15 fresh Curry Leaves or 5 Kaffir Lime Leaves
1/3 cup Shredded Coconut, toasted
1/2 cup Coconut Cream
1 large Tomato, diced
1 tablespoon Lime Juice
2 tablespoons Sugar
1 tablespoon Sweet Soy Sauce (Kecap Manis)
1/3 cup Oil
Salt and Pepper

Chilli Paste:

5 Red Chilli. 
2 cm Ginger, peeled and diced.
3 Shallots, peeled
3 clove Garlic, peeled
1 Onion, sliced

Method: 
 
Blend all chilli paste ingredients to a fine consistency in small processor 
Place oil in wok/pan and heat.
Stir fry the chilli paste, tomato and curry leaves on medium heat until good aroma.
Add prawns and turn to high heat. 
When both sides change colour, pour in coconut cream and lime juice.
Add seasonings and shredded coconut. 
Cook until the sauce almost dry. 
Plate up and serve with steamed rice.

Tips:

• Calamari/squid can be substituted for the prawns in this meal.

• Use 3 Chilli + 1/2 Red Capsicum if you prefer mild.

• Add small red hot chilli to the paste if you prefer extra hot. 
   
  
  
  
  

Slow-cooked Pork Belly #glutenfree #asiancooking #chinese

Slow-cooked Pork Belly has been a popular Chinese dish for longer than a century. Slow cook the pork belly in soy sauce and sugar, leaving the meat soft and melt in your mouth. Serve with a bowl of steamed rice... delicious!! To reduce cooking time I use a pressure cooker,but the same result can be achieved from simply slow cooking, using a large saucepan or boiler on the stove, for a longer period of time.

Ingredients:

1.5 kg Pork Belly (if possible, choose one that has be de-boned)
2 cups Broccoli or Bok Choy
1 Spring Onion
2cm Ginger, crush with knife
2cm Cinnamon Stick
3 Cloves
2 Star Anise
1 cup Soy Sauce
1/2 cup Sugar
1/4 cup Dark Soy Sauce (add extra for a richer colour)
2 tablespoons Rice Wine


Method:

Cut pork belly to 5x5cm pieces, tie tightly in parcel form.
Cook in boiling water for 3 minutes, drain dry.
Place pork belly and all ingredients (expect broccoli) into the pressure cooker, add water to cover 60% of meat.
Close the lid, cook for approximately 45 minutes.
Gently remove the cooked meat, and place into a large pan (The parcels break up easily)
Drain the sauce into the pan as well.
Cook on high heat to reduce and thicken the sauce.
Turn the pork parcels 3-4 times during this process to ensure they are evenly coloured.
If pork belly is already sufficiently soft but the sauce still not thickened, carefully remove the parcels to a plate. Then continue boiling the sauce until sufficiently reduced (about 30% left). Add meat to the pan at the last minute.
Cook broccoli in boiling water for a few minutes.
Remove the broccoli into ice water, drain.
Remove the cooking string from the pork belly.
Plate up with broccoli.
Place sauce around the plate.
Serve with steam rice or Chinese steamed bun.
Serves 3-5.

Contact: lee.leehocklai@gmail.com

Tempura Chicken and Vegetables #glutenfree #tempura #japanese

Who does not like Japanese Tempura?? This is light and crispy deep fried meal, that melts in your mouth. I have previously worked as a Japanese chef for several years. So. I assure you that this tempura is not any different to the real thing, although we have changed to gluten free ingredients -  the tips are always use ice water and some technology skills when deep frying.
Due to my partner not eating seafood, I have used chicken and vegetables for this meal. The sauce may be made thicker and sweeter to your taste. I will show you the pure tempura prawns and sauce another time...

Ingredients:

A: 

1 Chicken Breast, cut into long, thin slices
1/2 egg, lightly beaten 
1 tablespoon Sake (rice wine)
3 tablespoons gluten-free Corn Flour
1 teaspoon Minced Ginger 
Salt and Pepper
Vegetables you prefer, such as :- sweet potato, pumpkin, potato, carrot, zuchinni, bean, asparagus, brocolli, capsicum, okura, onion....The vegetables that are harder need longer cooking times, so cut them into thinner slices.

B:

1 cup gluten-free Plain Flour
3/4 cup Ice Water

C: 

2/3 cup homemade Teriyaki Sauce (Please check our recipe )*
1/3 cup Water
2-3 tablespoons Sugar
1 teaspoon Hon Dashi (Japanese fish/dashi stock)
Steamed Rice
Pickle ginger, if necessary**
About 1/2 cup extra gluten-free Plain Flour

Method:

Heat hot oil in a large deep pot/wok. If using a  deep fryer, heat to 190C.
Marinate all ingredients A for about half hour.
Mix ingredients B to become smooth tempura batter, I suggest you add some ice in the batter to keep it cooler.
Pour ingredients C in a pot and boil until reduce and thicken sauce to 50%.
Place the extra flour on a plate.
Remove vegetables and chicken from the marinade.
Lightly cover the vegetables and chicken with flour.
Cover in the tempura batter and deep fry in the hot oil. Remember you must shake the chicken and vegetables about 5 seconds in the hot oil before you separate them from your hand - it will let the batter become crispy after cooking.
Due to most home kitchens not having a large deep fryer as in restaurants, break into several batches to deep fry them. Make sure the oil is hot enough each time, when putting batches in the oil. Keep the ready cooked vegetables and chicken warm in the oven on medium heat.
Deep fry all the vegetables same as chicken. Some vegetables may need longer cooking times. Use your eye and finger to check the tempura, the best result is both side are crispy. Let them stand on a tray which has paper towel in the bottom.

To serve: 
 
Place steamed rice to half way up the bowl. 
Plate up with tempura chicken and vegetables. 
Poor over some of the sauce. 
Have some pickle ginger at the side if necessary.
* If you not have home make teriyaki sauce, you can use :-
1/2 cup Water
1/2 cup Japanese Soy Sauce
1/4 cup Mirin
1/2 cup Sugar
1/4 cup Sake
1.5 teaspoon Hon Dashi (Japanese dry fish stock)
Boil all ingredients until reduce thicken to about 40%

** You can buy many kind of pickle eggplant, ginger, cucumber...in local Asian/ Japanese groceries shops.

Tips: 

Home stoves are not as hot as restaurants. You will need to  deep fry for a  longer time.
Use new oil to deep fried tempura so the colour will be better and lighter.
You can use some gluten-free dry rice noodle or spaghetti or angel hair to deep fry with some tempura batter. Sprinkle, then toss, with some salt and decorate on the bowl. 

Contact: lee.leehocklai@gmail.com

Claypot Chicken Rice #glutenfree #glutenfreerecipe #asiancooking

Have you traveled to Southeast Asia lately?  Many people there use clay pots for cooking, especially in Malaysia and Singapore. There is a famous hawker food called 'Claypot Chicken Rice' which is cooked to order. The bottom of the rice is a little burnt which makes it full of natural char flavour - delicious! I do not have a clay pot in my kitchen, but I still cook this dish. It may not be cooked in the traditional manner, but I cook this dish by using an electric rice cooker and a microwave. 

Ingredients:
 
Half a chicken or 300g boneless Chicken Fillets, diced. 
6 dry Shitake Mushrooms (Soak in warm water, 1-2 hours ahead)
2 Chinese Sausages - sliced
1/3 cup Rice Wine
1/3 cup Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon Sugar
1 tablespoon gluten-free Oyster Sauce
1 teaspoon minced Ginger 
1 teaspoon Dark Soy Sauce

1.5 cup long/short grain Rice
1/3 cup Spring Onion - sliced
1 teaspoon Sesame Oil - extra

Method:

Combine all ingredients in a bowl and marinate about 30 min.
Wash the rice, add about 11/4 cup water (Use about 20% less water than normal to cook the rice as the marinade is added later).
Cook in the rice cooker or in saucepan on stove until the water is absorbed. (The time needed may be a little shorter than usual too.)
Place the cooked rice into a casserole dish.
Add the marinade and combine with the rice. 
Place chicken, Shitake mushroom and Chinese sausage on the top. 
Cover with the lid and cook in the microwave for about 10 minutes or, until the chicken is cooked. 
Let stand, with the lid on, for another 10 minutes.
Plate and top with spring onion and a little sesame oil.
Serves 3-4 people
 
Contact:lee.leehocklai@gmail.com
 

Teriyaki Pork Balls #glutenfree #starter #fingerfood #party

You can make this dish as an entree or finger food for your next party. Or, simply eat when having a cold beer. Cook using the teriyaki sauce you made from the recipe that was previously posted on the blog. For the best result, grill them on the barbeque, but you can cook in the frying pan if you wish.

Pork Balls

Ingredients :

250g Pork Mince (or Chicken Mince )
1 medium Onion, finely diced
1 Egg
1/3 cup gluten-free Bread Crumbs
2 tablespoons gluten-free Corn Flour
1 teaspoon Ginger - minced
1 tablespoon Rice Wine
1 tablespoon Sesame Oil
1/4 cup Milk or Water
Salt, Pepper 

Method:

Place saucepan on stove with sufficient water and bring to the boil.
Mix all ingredients in the food processor for 2-3 minutes. If you not have a food processor, mix by hand until all ingredients are well mixed.
With wet hands, take mince mixture and press to form balls about the size of table tennis ball. 
When complete, place in boiling water and cook.
When the meat balls come up to the top, cook for another 2 minutes.
Remove them and immediately place in ICE water- This is important step as the ice water will make the balls tender and stop them being rubbery.

 Skewers

Ingredients:
20-25 Bamboo Tooth Picks or Skewers (If you cook on the barbeque, please soak them in the water overnight to prevent them burning.)
2 Red Capsicums - cut into small pieces
Spring Onion Bulbs - cut 2cm long
1/2 -2/3 cup Teriyaki Sauce

Method:

After meat balls are cold - drain, dry, and thread onto tooth pick or kebab stick with capsicum and spring onion bulb.
Place them in a pan pan and cook with teriyaki sauce on high heat until reduced and the  sauce is sticky.
Turn the meatballs during cooking to ensure they are completely covered in sauce.
If cooking on the barbeque, brush the teriyaki sauce onto the pork balls 2-3 times.
 
Tips:

• To save time, you can simply serve these as meat balls (do not thread them as a kebab). Place them on iceberg lettuce or salad greens to serve.

•  Make the meat balls 1-2 days early and refrigerate after initial  cooking. Cook in the teriyaki sauce just before serving. This is a great time saver when preparing for a party.

Contact: lee.leehocklai@gmail.com

Pan fried Pork Dumplings (Gyoza) #glutenfree #glutenfreerecipe #glutenfreecooking #porkdumplings

Many people like eating Chinese pork dumplings, but I have been unable to find any gluten-free  dumplings in the market place. To me this provided a challenge and so I tried to make them at home. After 2 attempts which ended in failure, I finally came up with a recipe to share with you that will give you perfect gluten-free Chinese pork dumplings.

Pork Dumplings

Dumpling Skins 

Ingredients:

1 cup gluten-free Plain Flour
3/4 cup Rice Flour
1/4 cup Potato Starch
1 Egg, light beating
1/3 cup Vegetable Oil
1/2 teaspoon Salt
About 3/4 cup Ice Water
Extra Flour for kneading and rolling

Method:

Mix all dry ingredients and salt in a large bowl. 
Add oil, egg and water - mix well. (Don't add all water at the one time as it may be too wet. If there is not enough water, add extra if necessary)
Place the dough on the bench.
Knead it with your hand until smooth and not sticky. 
Cover with cling wrap and refrigerate 1/2 - 1 hour.

Dumpling Filling

Ingredients:

250g Pork Mince
1/4 Wombok (Chinese Cabbage) About 200g
1/2 cup Spring Onion - sliced
1/2 cup Garlic Chives - sliced
1 tablespoon Ginger - minced
1 teaspoon Garlic - minced
1/3 Sesame Oil or Lard (melted)
Salt and Pepper

Method:

Finely chop the wombok or chop in food processor. 
Place in a bowl and mix with 1 tablespoon salt. 
Set aside for about 15 minutes - this helps the cabbage sweat and improves its taste.
Dry the cabbage with a clean tea towel. 

Place in a large bowl and add all ingredients.

Remember the cabbage may already be a little salty so be careful if adding extra salt.

Dipping Sauce 

Ingredients:

3 tablespoons White Vinegar
3 tablespoons Soy Sauce
1/2 teaspoon Ginger -grated
1 tablespoon Spring Onion - sliced
Sesame Oil
Little Chilli Sauce. If necessary

Mix all ingredients together in a bowl .


Assembling the Dumplings:


On a lightly floured bench, shape the dough into a roll measuring about 2cm in diameter and cut it into about 30 pieces.
Use a small rolling pin to roll the piece into a circle about 6-7cm in diameter, the middle must be little thicker than the edge. *Remember to lightly flour to both sides when rolling it.
Place 1-1.5 teaspoon of the filling in the centre, wet the edge with water using a pastry brush, press and fold it into half-moon shape. 
Plate on a lightly floured tray.  
You may find that the skins break easily when you fold them, especially if you are new to this. But please do not worry, the filling will not fall apart after cooking even though the skins are not perfect.
After finishing all the dumplings, heat a non stick pan with a little oil until hot. 
Place dumplings in the pan (do not place them too close together) 
Pour boiling water to cover HALFWAY up the dumplings, close the lid. 
Cook on high heat for about 7 minutes until water has evaporated - you can add some extra water to the pan and then drain it if the pan is too floury after cooking.
Keep the pan on medium heat until bottom of the pork dumplings are crispy brown. Add a little sesame oil to the pan if you like.Makes about 30. 
Serve hot with dipping sauce.








Tips:

•  If there is too much of the dumpling skin dough, please keep it in an airtight container in the fridge. I will show you how to use it, to make Cheese Puffs (Japanese Kari Kari Cheese).

• You can use 50% vinegar and 50% soy sauce to make a simple dipping sauce.

Contact: lee.leehocklai@gmail.com

Chilli Prawns #glutenfree #glutenfreecooking #glutenfreerecipe #chilli

There are many varieties of chilli prawn dishes. This one, cooked with fresh tomatoes and chilli, is of mild but full flavour with a beautiful aroma. Even if you do not like hot (as in chilli) foods, you will love these chilli prawns. Serve with steamed rice or plain cous cous.  Peel the shells off the prawns as you go and make sure you do not miss any of the beautiful juices. Lick your fingers, and enjoy, with a cold beer - fantastic!!!

Ingredients:

500g large Tiger Prawn - cut and de-vein
2 Tomatoes - diced
1/2 Spanish Onion - diced
1 teaspoon Ginger - chopped finely
1/2 teaspoon Garlic, chopped finely
1 - 2  tablespoons Red Chilli, chopped finely
1/2 cup White Wine
1/2 cup Tomato Sauce
1 tablespoon Sugar
Salt, Pepper
1/3 cup Spring Onion - sliced
Fresh Coriander, if necessary
3 tablespoons gluten-free Plain Flour


 Method:

Heat a pan with some hot oil.
Sprinkle the prawns with a little salt, toss with flour and pan fry both sides to 70% cooked. Place aside.
Discard that oil, add 2 tablespoons olive oil to same pan. 
Stir fry onion, ginger, garlic, and chilli for a few minutes. 
Add diced tomatoand cook for another few minutes. 
Add white wine and bring to the boil. 
Add tomato sauce and seasoning. 
Add prawns back into the pan, simmer until cooked and sauce is reduced. 
Add spring onion before plating.
Place coriander leaf on the top. 
Serve with steamed rice.









Tips:

•  Add extra/less chilli as you prefer.

• This dish is best cooked with the whole prawn, but if you prefer, you can peel the shell off and remove the head before cooking. 

  

  Chilli Prawns

Vietnam Rice Paper Rolls #glutenfree #glutenfreerecipes # #asiancooking

Did you read the San Choy Bow (Lettuce Cups with Pork filling) recipe from our blog? I cooked extra filling when making the San Choy Bow and used the filling to make this popular hawker food of Vietnam Rice Paper Rolls - so easy, delicious and healthy.

Ingredients:

10 Rice Paper Wraps
1.5 cups San Choy Bow Filling , cold - please check our blog for the recipe
50g Rice Vermicelli Noodles - soak in hot water 10 minutes, drain.
1 cup Carrot - cut into fine strips - soak in ice water 10 minutes, drain
2/3 cup Cucumber - cut into fine strips
Fresh Coriander, if necessary

Method:

Soak a single rice paper wrap in the warm water 10 seconds.
Dry on a clean tea towel.
Place on a plate/chopping board.
Place the pork filling, rice vermicelli, cucumber, carrot and coriander in the centre of the rice paper -  do not overfill.
Roll up and cover with cling wrap if not eating immediately.
Only soak the rice paper wrap for 10-15 seconds, and begin the rolls as soon as possible.
Serve cold with the dipping sauce

Dipping Sauce:

1 teaspoon Chilli, chopped finely
2 tablespoons Peanuts, chopped finely
 Coriander, Mint or Thai Basil - chopped finely
1 tablespoon Sweet Chilli Sauce
1 tablespoon Thai/Vietnam Fish Stock
2 tablespoons Apple Sauce
1 teaspoon Lime/Lemon Juice
Some drops Sesame Oil
Ground Pepper

Mix all ingredients together in a bowl and refrigerate 

San Choy Bow #glutenfree #glutenfreerecipe #glutenfreecooking #chinese

This is a traditional Chinese snack, usually cooked with Chinese barbecue pork. However, you can use any meat for this meal as the most important ingredients are the seasonings used in the cooking of  the filling. Today, I have used leftover Aussie roast pork to make this meal - so easy, and means you do not waste leftovers. This also makes a beautiful starter for a dinner party.

Ingredients:

1 Iceberg Lettuce 
1 cup Roast Pork- diced
1/2  cup Onion - diced
1/2 cup Carrot- diced
1/2 cup dried Shitake Mushrooms - soaked in warm water and diced
1/2 cup Water Chestnuts - diced
1/2  cup Spring Onion- sliced

Seasoning: 

1 teaspoon Ginger - minced
1/2 teaspoon Garlic - minced
3 tablespoon Rice Wine
2 tablespoon Oyster Sauce *
1 tablespoon Hoisin Sauce*
1 tablespoon Sweet Soy Sauce
1 tablespoon Soy Sauce
1 teaspoon Sugar
Pepper powder. 
Few drops sesame oil
Coriander leaf
Roasted Sesame Seeds

Method:

Peel outside leaves off the lettuce till the core is exposed and cut in half. 
Soak in cold water for about half an hour. This makes the leaves separate beautifully .
Heat wok/saucepan on high heat. 
Add 2 tablespoons oil. 
Add garlic, ginger, pork and all vegetables diced (expect spring onion.) 
Stir fry for about 5 minutes. 
Pour in the rice wine and cook for an extra 2 minutes .
Add all the seasonings except sesame oil. 
Stir fry for another few minutes. 
Add spring onion and sesame oil just before removing from the heat.
Do not add water when cooking the filling. If  it is too wet, add a little corn flour mixed in water to thicken.
Pour 2-3 tablespoons of filling into the lettuce cups. 
Add some roast sesame seeds and coriander leaf on the top before serving.

* Since this is a gluten free meal, check the oyster sauce and hoisin sauce on purchasing. Some may contain flour or corn flour. If this is the case, use extra sweet soy sauce and chicken stock powder to replace.

Tips: 

• Any vegetables or meats can be used to make San Choy Bow ie chicken mince, pork mince, prawns, roast duck.

• The seasonings may be salty so taste before adding extra salt.

• If possible, cook extra filling as it can then be used to make Rice Paper Spring Rolls - please check our recipe that is coming soon.

Sweet and Sour Chicken #glutenfree #glutenfreerecipe #glutenfreecooking #sweetandsour

This classic Asian dish tastes as good as it looks. It is sure to delight everyone in the family as it is a favourite almost since the beginning of time.

Sweet and Sour Chicken

Ingredients:

A:-

I350g boneless Chicken Thigh Fillet, cut pieces
I Egg
1 tablespoon Rice Wine
2 tablespoons gluten-free Corn Flour
1/2 teaspoon Salt
1/2 teaspoon ground Pepper

Mix all the above ingredients together and marinate chicken. Refrigerate for 1-2 hours.

B:-

1/2 cup Tomato Sauce
1/3 cup White Vinegar
1/3 cup Sugar
2 tablespoon Sweet Chilli Sauce
1 tablespoon gluten-free Corn Flour
2 tablespoons Water
2-3 drops Sesame Oil
Salt and Pepper to taste

Mix all ingredients B in a bowl.Set aside in readiness to cook sweet and sour sauce.

C:-

I Onion
1/2 Red Capsicum
1/2 Green Capsicum
8 Cherry Tomato or 1 Tomato
1/2 cup Pineapple
1 Spring Onion

Dice all vegetables.
Slice spring onion.  Separate the root (white) and green sections of the spring onion. The green section is set aside.

1/2 teaspoon Garlic Mince
1/2 teaspoon Ginger Mince
Extra gluten-free Plain Flour

Method:

Heat oil in wok. 
Toss the marinated chicken in some flour.
Deep fry on high heat until crispy.
Place the cooked chicken on paper towel.
In a clean saucepan/wok, add 2 teaspoons oil.
Stir fry ginger and garlic mince for 1-2 minutes.
Add all ingredients from C except sliced green spring onion.
Stir fry on high heat.
Add the Ingredients from B and bring to the boil.
Add the chicken and green spring onion.
Stir fry for 5 seconds.
Plate and serve with steam rice.
Serves 3-4 people

Tips:

• Pork fillet, fish fillets or tiger prawns may be substituted for the chicken.

• For the best result, do not cook the crispy chicken pieces in the sweet and sour sauce for too long. 
• If you are worried about spoiling the chicken, simply place the pieces on a plate or bowl, and pour the sweet and sour sauce and vegetables over. 

Omelet Fried Rice #glutenfree #glutenfreerecipe #glutenfreecooking #friedrice

This is a popular home-cooked dish in Southeast Asia, Japan, and Korea (they call it Omurice). You can add any ingredients you are prefer. This is a simple dish that is easy to prepare. 

Omelet Fried Rice

Ingredients: 

2 cups Steamed Rice
I Onion, small diced
1/2 Carrot, small diced
1/2 Red Capsicum, small diced
1 Chinese Sausage, small diced
1/2 cup Frozen Peas, defrosted
1/2 cup Spring Onion - chopped
1 tablespoon Sweet Soy Sauce (Kecap Manis)
1 tablespoon Soy Sauce
1 teaspoon  Garlic Mince
Salt and pepper

3-4 Eggs
Tomato Sauce, to decorate

Method:

Heat a little oil in a wok. 
Place garlic, sausage and all vegetables into the wok, except the spring onion. 
Stir fry until vegetables soft. 
Add rice, seasonings and spring onion.

Stir fry until well mixed. Set aside.

Heat 1 teaspoon of oil in a non-stick pan.
Beat eggs with a little salt and ground pepper. 
Pour half egg mixture in the pan and cook on medium heat until 80% set.
Add a bowl of the fried rice on one side of the omelette. 
Fold the omelet over the fried rice.
Remove from pan and place on plate.
Repeat one more time. 
Serve with tomato sauce.  
Serves 2 people.
 




Tips:

• Use cold rice that is not too wet. Leftover steamed rice or rice cooked a day ahead is ideal. 

• You can replace Chinese Sausage with prawns, chicken, or ham. For a vegetarian fried rice, leave these out of the recipe. 

• To save time, frozen mixed vegetables may be used. 

• For a different look pan fry a thin omelet, place it in a bowl, fill with fried rice, wrap and turn it on the plate.

Fill with fried rice

 

Place omelet in bowl

Malaysian Spicy Fried Chicken #glutenfree #glutenfreerecipes #glutenfreecooking

This Spicy fried Chicken leaves its commercial counterpart in the shade. Believe me, you will be sold on this version once you try. Great for your next party or serve with a salad for your main meal. 

Malaysian Spicy fried Chicken

Ingredients:

1 Whole Chicken, cut 8-10 pieces                                            
1 Egg
1 tablespoon Ginger - minced or grated
1 tablespoon Five Spices Powder
1/2 teaspoon Salt
1 teaspoon Pepper
2 tablespoon Oyster Sauce
2 tablespoon Soy Sauce
1 tablespoon Rice Wine
1/2 cup gluten-free Corn Flour
2/3 cup gluten-free Plain Flour

Method:

Mix all the ingredients together in a large bowl.
Add chicken pieces and cover thoroughly.
Marinate chicken in the fridge for 1-2 days. 
Remove from fridge and place at room temperature about 1-2 hours before cooking.
Deep fry in hot oil on medium heat until both sides are cooked and brown. Drumsticks may need extra time for cooking.
Dip with chilli or sweet chilli sauce.

Tips: 

• Chicken thigh or breast fillets can be substituted for the chicken pieces.  

• The oil can be kept in a clean container and used again.

Serve with Chilli or Sweet Chilli Sauce