Mrs Loh's oven bake chicken

We dislike deep frying food. Mummy preferred to bake them.

Mummy tried with many different seasoning before.
We usually will buy and marinate then freese it for use over the week.
We love the following best

2 kg  chicken parts (we like to use
Drumlet)
1 tbsp prawn paste aka har jiong
1/2 tbsp hoisin sauce
1 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tbsp bolognese sphagetti herbs
Pinch of salt

Methods

1. Mix all ingredients and keep in refrigerator min 2 hours. (Overnight if possible)

2. Bake at 220°C for 20 mins or more depending on the thickness of the meat. Bake till golden brown    (flip at 10  mins)

Mummy's Meatball

My mummy made meatball for us & they are yummy

Here the recipe

500g mince meat (pork or beef)
1 cup breadcrumbs
1 yellow onion - finely chopped
1 tbsp spaghetti bolognese herbs
I tbsp LP sauce
Salt & pepper to taste
1 btl of pasta sauce


Methods

1. Mix all ingredients till well combined.  Rest for 1 hour.

2. Give each lump of meat a hard squeeze before shaping into a ball  (size up to individual)

3. Heat up a frying pan, add meatball. Flip after 5 mins.  Do not force if it does not lift up.

4. Sautéed garlic, add meatball and pasta sauce. Add 1/2 btl of water or more depending on your preferences

5. Simmer for 30 mins