Easy recipes from Malaysia's favourite mother-and-son duo!

    Family Kitchen with Sherson on Asian Food Channel is on its season three. Here, Sherson Lian and his mum, Ann, share with us some delicious, healthy recipes with contemporary favours that you can try this long holiday weekend (if you’re just planning to sit back and have a quiet weekend at home, that is!). 

    1. Vietnamese Grilled Chicken Salad

    Recipe courtesy of Sherson Lian

    Yield: 4-6 servings
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Difficulty Level: Intermediate
    Grilled Chicken
    • 2 tbsp glutinous rice
    • 400g chicken, minced
    • 140g chicken fat
    • ½ tbsp chili powder
    • 1 tbsp garlic, minced
    • 1 tbsp sugar
    • 1 tbsp tapioca flour
    • ½ tbsp paprika powder
    • Salt, to taste
    • 1 bowl of ice
    • 3 tbsp cooking oil

    • 180g vermicelli or Vietnamese rice noodle
    • 1 Japanese cucumber, shredded
    • 1 carrot, finely shredded
    • ½ lettuce or baby romaine
    • ¼ purple cabbage, shredded
    • 1 purple onion, chopped
    • 1 tomato, sliced
    • 2–3 coriander sprigs, for garnish
    • ⅓ cup ground nuts, for garnish
    • 2–3 basil sprigs, for garnish
    • Mint leaves, for garnish

    • 2 tbsp sugar
    • ½ cup water
    • 3 tbsp lime juice
    • 2½ tbsp fish sauce
    • 1 garlic clove, minced
    • 2 bird’s eye chillies, sliced

    1. In a pan over low heat, toast the glutinous rice until medium brown, then set aside to cool. Once it cools completely, blend into a powder, and put aside.
    2. Blend the chicken, chicken fat, chili powder, garlic, sugar, tapioca flour, paprika, salt and ice together. Add in the blended glutinous rice powder, and blend to combine. Transfer the blended mixture into a bowl and rest in the fridge for a couple of hours to set the meat.
    3. To make the satay, mold the meat mixture onto a skewer. Using your hands, shape the meat into a long cylindrical shape. Repeat the same steps until all mixture is used up.
    4. Using the same pan as before, heat up some cooking oil and sear until the meat becomes firm.
    5. Transfer the satay sticks onto a baking tray, leaving some space in between to prevent the satays from sticking together once cooked. Grill in the microwave for 8 minutes using the function “Crispy Grill”. You can also BBQ or pan fry the satay sticks until cooked.
    6. In a pot of boiling water, cook the vermicelli for 2 to 3 minutes until cooked. Drain, and set aside.
    7. Next, shred the cucumber, carrot, lettuce and purple cabbage separately. Chop the purple onion and slice the tomato. Set aside.
    8. To make the salad dressing, in a bowl, stir sugar, water and lime juice together until they dissolve. Add fish sauce, garlic and sliced bird’s eye chillies and mix well. Set aside.
    9. To assemble the salad, spoon some vermicelli onto the center of a plate and arrange cucumber, carrot, coriander, lettuce, purple cabbage, tomato, onion and satay on the side. Garnish with ground nuts, basil and mint leaves.
    10. Drizzle salad dressing over the salad and serve!


    2. Savory Tapioca and Vegetable Pancake with Home Ground Brown Rice Flour

    Recipe courtesy of Ann Lian

    Yield: 4-6 servings
    Prep Time: 2 hours 30 minutes
    Cook Time: 20 minutes
    Difficulty Level: Moderate
    • 3 tbsp brown rice, pre-soaked for 3 hours
    • 2 eggs, egg yolks and whites separated
    • 2 tbsp water
    • 130g tapioca, finely shredded
    • 2 tbsp purple cabbage, finely shredded
    • 2 tbsp carrots, finely shredded
    • 1 red chili, sliced thinly
    • 2 garlic cloves, chopped
    • 2 tbsp cilantro, chopped
    • 20g boneless anchovies, pre-soaked for 10 minutes, chopped
    • Salt, to season
    • Pepper, to season
    • Cooking oil

    1. Soak the brown rice in water for 3 hours, and drain.
    2. Blend the soaked brown rice with the egg yolks and water.
    3. In a separate bowl, beat the egg whites with a hand mixer until peaks appear.
    4. In another bowl, mix the tapioca, cabbage, carrot, chili, garlic, cilantro and pre-soaked anchovies together. Then, stir in blended brown rice into the mixture.
    5. Fold in the egg whites carefully and season with salt and pepper.
    6. Heat up some cooking oil in a frying pan, create small circular batches of the mixture until lightly browned and crispy.
    7. Serve hot!


    3. Homemade Healthy Bar

    Recipe courtesy of Ann Lian

    Yield: 4-6 servings
    Prep Time: 5 hours (excluding chilling time)
    Cook Time: 20 minutes
    Difficulty Level: Easy
    • 50g black rice, soaked in water
    • 25g barley, soaked in water
    • 100g black sesame seeds
    • 80g peanut
    • 60g walnuts, roasted
    • 30g almond flakes
    • 20g anchovies, fried
    • 15g seaweed, ready to eat
    • 3 tbsp honey
    • 3 tbsp pure coconut oil
    • 50g goji berries
    • Salt to taste

    1. First, soak the black rice and barley for about 4 to 5 hours in water. Ensure it is fully submerged.
    2. Drain and dehydrate them in the oven for about 20 minutes. To dehydrate, turn the oven to its lowest setting.
    3. Remove the dehydrated black rice and barley from oven and grind them with a mortar and pestle until you get a fine powder.
    4. Roast the black sesame seeds and peanuts until fragrant in a frying pan.
    5. Grind the roasted black sesame seeds and peanuts until it become a paste.
    6. In a food processor, add the remaining ingredients together and mix until combined.
    7. On a baking tray, lay baking paper and pour the mixture on the tray. Press firmly and ensure it is flat.
    8. Chill in the fridge until set.
    9. Cut into bars and serve!


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