Chef Elizabeth Haigh
4 recipes converted from their YouTube cooking videos.
Roast Duck with Cherry Gastrique and Orange Stuffing
A festive, restaurant‑style roast duck perfect for Christmas lunch. The duck is dry‑aged overnight, rubbed with a fragrant blend of Sichuan pepper, five‑spice, ginger and brown sugar, then roasted breast‑side down for a crispy skin. An orange is placed in the cavity for aromatic moisture, and the bird is finished with a glossy cherry‑red‑wine gastrique. Served with carved dark and white meat, this dish delivers rich, sweet‑savory flavours and a stunning presentation.
Grandar Rampa (Malaysian Deep Fried Chicken) with Sambal Mayonnaise
A fragrant, herb‑infused Malaysian deep‑fried chicken (Grandar Rampa) marinated in a spicy wet rub, coated with corn flour and egg, then fried to a crunchy golden finish. Served with a tangy sambal‑mayonnaise dip. Perfect for a bold main course or a shareable snack.
Pickle Brine Fried Chicken with Hot Honey Glaze and Ranch Dressing
A crunchy, juicy fried chicken marinated in tangy pickle brine, double‑coated for extra crispiness, tossed in a sweet‑spicy hot honey glaze and served with a quick yogurt‑based ranch dressing. Perfect for a hearty main course or competition practice.
Why Your Hainanese Chicken Rice Sucks (And How Mei Mei Fixes It)
A restaurant‑grade Hainanese chicken rice inspired by Chef Elizabeth Haigh's Maymay standard. Whole corn‑fed chicken is dry‑brined, poached gently, then shocked in an ice bath for gelatinous skin. The rice is cooked in the fragrant chicken stock with pandan, rendered chicken fat, ginger, garlic and shallots, and served with three classic sauces – spring‑onion, chili‑lime and sweet soy.