RECIPES TO TRY AT HOME

FOODS

BAKED HAR CHEONG KAI (BELACAN CHICKEN) 1.5 kg chicken wings 1 tbs shrimp sauce 1 tbs rice wine 1 tsp sugar 1 tsp sesame oil Method 1. Trim obvious fat from the chicken parts, but leave the skin on, unless you are extremely strict. Be aware, however, that grilling does allow for a substantial amount of fat to drip out of the skin. 2. Marinate the chicken in the shrimp sauce, rice wine, sugar and sesame oil. 3. Leave it covered overnight in the fridge to allow the meat to absorb the flavours. Do not omit the sugar as it helps to caramelise the chicken, giving it crispness. 4. Half an hour before serving, place marinated chicken on a baking tray. 5. Programme water oven to manual cook, supergrill function, for 20 minutes. After preheating, place tray of chicken in oven and press start. 6. If using a conventional oven, preheat to 200 deg C (fan-forced) and roast chicken pieces for half an hour. Serve immediately with some cut limes and a fresh salad on the side. Serves 4 to 6. PRAWN TEMPURA RICE 20 medium-sized prawns, peeled and deveined 2 cups multigrain rice (brown rice, spelt grains and barley in equal amounts, cooked in double the amount of water) Sesame oil, to taste Chilli flakes (optional) Spring onions, chopped (optional) Batter 11/4 cup all-purpose flour 1/4 cup tapioca flour (or cornstarch) 1 tsp baking soda Salt, to taste 1 cup soda water Oil (those with a high-smoke point such as avocado, canola and safflower) Method 1. In a large bowl, whisk together 1 cup of the all-purpose flour, the tapioca flour, baking soda and 1/2 tsp of salt. Whisk in the soda water. Refrigerate until ready to use. 2. Pour the oil into a large pot or wok to reach a depth of about 5cm. Heat over a medium-high fire until a drop of batter immediately sizzles and rises to the surface. 3. Toss the prawns in the remaining flour. 4. Working in batches, coat the prawns in batter, then transfer them to the wok using chopsticks. 5. Fry, turning halfway through, until golden, for two or three minutes. 6. Drain the cooked prawns on paper towels and sprinkle with salt. 7. Dish out a bowl of rice. Season it with a sprinkling of sesame oil and toss to mix. Then add the prawns fried in batter on top. If desired, add some chilli flakes and spring onions. Serve immediately. Repeat for the other servings. Serves 4. COCONUT CHERRY SMOOTHIE 2 cups cherries (pitted) 1 cup coconut water 1 tbsp lime juice Method 1. Combine all ingredients in a blender. Serves 1