Food Fest 2020: Singapore-Malaysia's red sauce fried fish, buttermilk chicken and Vietnamese style fried rice recipes

Red sauce fried fish

A fish on a plate with red sauce and onions on it with green leaves on it and on the side of the plate. — Red sauce fried fish

Ingredients:

½ kilogram tilapia fish, cleaned, gutted and scaled

5 cups vegetable oil

2 cups Thai chili sauce

2 teaspoon salt

½ cup garlic cloves, finely chopped

½ cup scallion, finely chopped

Instructions:

Preheat oven on 350 Fahrenheit.

Heat a large deep frying pan with the 5 cups of oil.

Dry and lightly salt the cleaned fish.

When the oil is hot, turn the heat down and carefully submerge the fish into the hot oil. Turn the heat up so the fish will cook crisply.

Once cooked, carefully remove the fish from the pan and place on a flat platter.

Pour the Thai chili sauce over the fish, soaking it on both sides.

Place the platter in the preheated oven on warm for 10 minutes. Remove and garnish with ½ cup of finely chopped scallions.

Butter chicken

A circle of fried rice in the middle with chicken around the side in a yellow shiny buttermilk sauce on a white plate with black, blue and purple lines on it. — Buttermilk chicken with fried rice.

Ingredients:

2-3 pounds of boneless skinless fresh cubed chicken pieces

3 cups of vegetable cooking oil

2 eggs

½ cup of corn starch

1 cup of salted butter

1 teaspoon of salt

1 cup of condensed milk

2 cloves of garlic, finely chopped

½ cup of scallions, finely chopped

Instructions:

Crack two eggs into a bowl and add salt and corn starch. Mix until yellow in color.

Add the chicken into the bowl and make sure all chicken cubes are coated in the mixture.

Place the butter in a deep frying pan to melt.

Saute garlic for one minute in the butter.

Carefully place the cubed chicken pieces into the hot pan. Stir the chicken in butter and garlic until a light golden brown.

Add the condensed milk and continue to stir until it starts to boil.

Remove from heat and serve on fried rice.

Vietnamese style fried rice

A white bowl with white rice with pieces of red meet, green leaves and yellow pieces with brown chopsticks next to it. — Vietnamese style fried rice

Ingredients:

2 cups Chinese sausage (lup cheong), chopped

6 eggs, cracked into a bowl and scrambled

½ cup vegetable oil

1 cup jasmine white rice, cooked

1 large yellow onion, finely chopped

3 cloves garlic, finely chopped

3-4 red tomatoes, chopped

1 teaspoon salt

1 cup scallion, finely chopped

Instructions:

Heat a deep frying pan with oil.

Add the garlic. Saute for one minute.

Add the onion. Mix it in for one minute.

Add the tomatoes and salt to the pan and mix in.

Add the sausages and pour in the egg mixture. Stir until the eggs start to harden. Break up the rice and mix it all in.

Stir until all the ingredients are well mixed together.

Serve hot on a plate and enjoy with your main meat dish.

Watch the Singapore and Malaysia Club make red sauce fried fish and buttermilk chicken on BYU–Hawaii's YouTube here.