Butter milk with nestum! Another one of my specialty!

Chicken breast or fillet

Prawns

• Fresh prawns ( any size from medium onwards) or chicken breast/fillet, dory fish/fillet basically any meat and mushrooms or vegetables will do.
• Minced garlic ( the more the better, the finer the better ) but i know some of you lazy to do it.
• 3 stems of curry leaves and cili padi cut into small pieces ( red or green or both ).
• Seasoning flour or corn flour
• Butter or magerine
• Eggs
• Evaporated milk ( any brands )
• Nestle Honey Nestum ( taste better ) my secret ingredient.
• Salt and fine sugar
• Cucumbers or tomatoes or lettuce
• Cooking oil for frying

1. Clean the meat or prawns and make sure to shake off the extra water if not the flour mixture will not stick properly to the meat or prawns.
2. Cut the vegetables ( Cucumbers or tomatoes or lettuce or all ) into slices for decoration but the main objective is to prevent sore throat after eating fried stuff!
3. Crack an egg into a bowl hit it until yellowish and put the flour into a plate or pan.
4. Heat up the cooking oil enough for deep fry. (deep fry = able to fry the whole meat).
5. Now before putting the meat into the oil, dip the meat into the egg first make sure its all over then next dip to the flour also make sure cover evenly. You can do it one by one and put it aside then fry all at once. Usually prawns will take about 10 minutes and meat will take 15 minutes depend on the heat.
6. Once is golden brown you can take out and put in into an oil filter or a plate with thick tissue. You have to remove the cooking oil as much as possible because later it will look very oily when cooking with butter.
7. After the deep frying, now u can start heating up the butter with low fire. About 5 big spoon of butter should be enough if serving for 4 person.
8. When the butter fully melted, add the minced garlic, 1 teaspoon of salt and curry leaves stir fry until the curry leaves aroma comes out. Make sure the heat is low if not the garlic will overcook!
9. Now add the fried meat and cilipadi ( it depends how spicy you like usually i put about 4 cilipadi ) Stir and mix the butter cream evenly.
10. After that this is the hardest part, add the evaporated milk little by little, keep mixing while adding ( this need alot of practice to perfect ) make sure just enough to cover all.
11. Right after the evaporated milk, you have to start adding nestle honey nestum. Still have to keep on stiring. ( Add more if you like the butter crumbs ). After adding stir for another 1 minute. Always make sure the heat is low!
12. Now to get the perfect taste, turn off the heat i repeat turn off the heat or fire and start adding the fine sugar little by little and keep mixing, after adding try the butter crumbs. If just sweet enough you can stop adding but make sure is evenly.
13. Put into a nice plate and decorate it with the vegetables. Ready to serve.

• Not an easy dish because i've gone through few trial and errors to perfect it! So hope my recipe can give you some good advice and happy cooking...
  

Kung Pow Sotong pure chinese style

RECIPE:

• Whole Cuttlefish or sliced chicken fillet/breast.(fillet is softer than breast)
• 3 Dried chilies cut into half, remove some seeds if you afraid too hot.(add more if you like spicy but not more than 6).
• 4 cloves of Garlic, 3 cm young ginger and 1 Big onions.(you can add more onions if you like)
• Sunflower seed oil or Corn oil.
• 3 table spoon blended thick sauce (sos pekat) and 2 table spoon light soya sauce.
• salt, pepper powder and sugar.
• 1 to 2 tablespoon Corn flour mix with 50ml of water.( If add more corn flour the gravy will be thicker).
• 100ml of water.( you can add a little more if you like more gravy).

1. Cut the whole cuttlefish into bite size but if you like it to curl up slice some horizontal and vertical line on the outside part before cutting into pieces. The deeper the lines are better.
2. Slice the garlic, young ginger into stick form and big onions into ring form.
3. Heat up the wok (medium heat) with 4 tablespoon of sunflower oil or corn oil (i like using this type of oil because is more healthy and less oily) but more expensive.
4. Stir fry the garlic and ginger until garlic turn brownish (ginger will not turn brown unless over cooked) :)
5. Add big onions, dried chilies and sliced cuttlefish or chicken fillet/breast meat if you bored with cuttlefish. Stir fry for 5 minutes.
6. Add half a tea spoon (smaller than table spoon) of salt and pepper powder. Stir fry abit.
7. Follow with with water, blended thick sauce, 2 table spoon of sugar and soya sauce. stir until mixture mixed well. Let it cook for 10 minutes.
8. Now taste the gravy enough salt or sugar. Add abit more salt gradually if not enough tasty (not more than a tea spoon), add another table spoon of sugar if not enough sweet.
9. Lastly, add the corn flour with water and stir well. Ready to serve.