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Azrul Faiz’s blogpost

Ingredients:
1. Chicken Keels
2. Garlic
3. Onions
4. Ginger
5. Soy Sauce
6. Oyster Sauce
7. Salt
8. Water

This ayam masak kicap can be eaten with Chinese fried rice, white rice or can be cooked as sizzling mee. If you are very busy person, you can cook ayam masak kicap using the whole chicken. The dish can be kept ready-to-eat for 1 week. The dish can be pre-heated and can be enjoyed as per mentioned earlier. Okay guys, try it, and enjoy the cooking.

Sizzling Mee

Pre heat the hot pan and put a little oil for frying. Fry the garlic until the smell comes out from the garlic, and then add onion and fry until the onion smells nice. Add mee and stir untill the mee is soft enough, and add the ayam masak kicap. Stir until the ayam masak kicap blends well with the mee. Add an egg to add to the flavour of the sizzling mee. Presto the sizzling mee is ready to eat!

We’re giving RM10,000 and other amazing prizes to the winner of our first ever R.AGE Food Fight! 
The five finalists will get to learn from the best, our Food Fight mentors:
– Chef Wan, Malaysia’s original food celebrity
– Chef Rodolphe Onno, Le Cordon Bleu master chef
– Chef Darren Chin, of Restaurant DC
– KY Speaks, top Malaysian food blogger
– Chef Liang, performing artiste and up-and-coming restaurateur
They’ll also get media and video production training from us at R.AGE, before they face off against each other at the Food Fight finale for the RM10,000 grand prize. 
The competition’s closed, but you can always check out the other Food Fight submissions at  https://rage.com.my/foodfight !

 

 

Tell us what you think!

BTW…

Ingredient of the week: Kepayang

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