Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Stir Fried Chicken Fillet with Pineapple


1 green Capsicum

1 Red Capsicum

2 slices canned pineapple

1 set chicken breast about 150g

1 red  Chilly

5 slices ginger

1 tbsp corn flour

Seasoning A

1 tsp salt

1 tbsp rice wine

Seasoning B

1 tsp salt, dash of sugar, Wine, Vinegar and pineapple juice


1. Wash the chicken breast and slice it and then marinate with seasoning A for 5 mins and then coat with corn flour and set aside.

2. Wash the capsicums, seeded and cut into wedges. Cut pineapple into small pieces.

3. Heat 2 cups oil in wok, deep fry the meat until slightly brownish, dish out and drain.

4. Keep about 1 tbsp of oil in wok, saute chili and ginger until fragrant then toss in capsicums, meat and seasoning B. Stir to mix and dish out.

Vital point

Eat alkalinized food more often will help to balance the acidic of blood in our body and thus junevile the body cell and improve the complexity of skin.


June 15, 2006 Posted by | Chinese | Leave a comment

Ayam Kurma

Ingredients A

600g chicken washed and cut into bite size

3 tbsp heaped kurma curry powder (store bought)

3 cloves garlic finely ground

3 cm ginger finely ground

1/2 cup water

Ingredients B

2 tbsp Ghee

2 cm Cinnamon stick

1 star Anise

2 Cloves

2 Cardamons

1/4 tsp Fennel

1/4 tsp Cumin

Ingredients C

1 big Onion sliced

1 Red Chilly sliced

1 Green Chilly sliced

1 sprig curry leaf

Ingredients D

1000 ml water

200g potatoes skinned and cut into wedges and deep fried

2 Tomatoes cut into wedges

1 cup thick coconut milk + 1 tbsp lime juice to make yoghurt

1 tsp salt to taste


1. Combine A & refrigerate for 30 mins – 1 hr before cooking

2. Heat Ghee, saute B for 30 secs or until cardamons start to pop, Add C. Saute until onions turn light brown, add in marinated chicken pieces (pic 1-3)

3. Add water, simmer until chicken is almost tender before adding in potatoes (pic 4).

4. Once potatoes are soft, add coconut milk, tomatoes and seasoning, bring to boil (pic 5).

5. Turn off heat, serve with nasi minyak/nasi beriani or plain white rice.

June 15, 2006 Posted by | Chinese | Leave a comment

Curry Prawns


10 pcs big prawns (wash and drain)

3 small pcs salted fish bone (saute until fragrant)

120ml thick santan

300ml water

Curry Spices (grounded)

4 Red Chili

12 Dried Chili

4 pcs buah keras

8 pcs Shallots

3g Turmeric

2 stalks Serai


Dash of salt and sugar


1. Heat 3 tbsp oil and saute the grounded spices until fragrant, pour in water and bring to boil (pic 1-2).

2. Add in salted fish bone and simmer for 5 mins, add in prawns and santan, bring to boil (pic 3-5).

3. Add in seasoning, done.


June 15, 2006 Posted by | Chinese | Leave a comment