Wednesday, October 15, 2014

Shrimp Paste Air Fried Chicken Wing

When I saw someone shared about frying shrimp paste chicken wing on FB, I thought "Hey. That's so awesome cos there is another way to marinate the chicken!" My JD loves chicken wing and I'm out of ways to cook it for him. So when I saw the little lorry that sells Thai food stuff (will post about it later) I quickly buy this shrimp paste.

And it looks like this inside. Like our typical belacan but then it's soft. I guess using our belacan also can-lah

So I marinated my chicken wing in a zipper bag (the best way to marinate without making your hands dirty and smelling like ....shrimp paste) Marinate with some shrimp paste, sugar, shaoxingwine and garlic. (I think adding an egg will make it nicer)

And then give it a massage like this. Zip it up and keep in your fridge. Better if its overnight otherwise 1-2 hours is good enough.

So one hour before you want to fry your chicken wings, prepare the coating. I used plain flour and also a little bit of Clabber Girl's Double Action Baking Powder.

How much? this much. Agak-agak. According to many people, this is the ingredient to make your chicken wing much crispier. And I agree.

Give it a good coat. Or if you want, you can marinate it in a zipper bag again. And leave it for an hour.

Toss them into air fryer. Set temp 180 at 15 mins. However, depending on how fat your chicken wings, better to check if it's fully cook or not.

And Tadaaa! Shrimp paste Air fried Chicken wing without any oil!

Tuesday, October 07, 2014

Rice Cooker Hainanese Chicken Rice

This is one of the "meal" that I usually prepare at least once a month especially when i'm busy rushing my designs. I call it a meal cos that's all I will cook for the night and no one will complain and says that it's not enough. (My JD told me "at least 3 dishes for dinner". I told him "I'm not a restaurant!")

Anyway when I go to the market, I'd ask the chicken seller to remove the bone for the chicken thigh. I usually use chicken thigh, cos although JD and I love chicken wing, it comes with the chicken breast and we don't like chicken breast. The bone will be saved and used to boil soup.

Marinate the chicken with (mix them
Up in a bowl and rub the chicken thoroughly): 
• 1-2 tsp Chinese wine
• A little salt
• A dash of pepper
• 1tsp of sesame oil
• 2 garlic and spring onion to put under the  chicken ( read on and you will understand)

Leave it in yr fridge and thaw it to room
Temperature before cooking

The rice, you need:
• 2 garlic , chopped
• 4 slices of ginger
• 2 shallots, chopped
• 1 tsb oil for frying the rice (I use butter, yum yum)
• Pandan leaves , tie in a knot
• Washed and drained rice

How to cook in rice cooker:
1. Fry garlic, ginger and shallots with oil/butter till fragrant (press cook)
2. Add in rice and fry till they look a little yellow
3. Add in pandan leaves
4.. Add in enough water just like how u cook your rice everyday
5. Place the garlic and spring onion
6. Place the chicken on top of the garlic and spring onion
7. Close the cover and let it cook

So while the chicken rice is cooking, prepare the sauce for the chicken:
• 3 tsp of soya sauce
• 2 tsbp hot water
• 1/2 tsp of sesame oil
• 1/4 tsp of sugar
Mix them well and pour on the chicken. 

Here is the outcome when the rice and chicken is cooked.

Since I have removed the bones, I can easily cut the chicken perfectly with scissors when I transfer them to a plate. Add on fresh tomatoes and cucumbers and drizzle the sauce on the chicken.

Dinner is served! 

Friday, October 03, 2014

Crunchy Pork And Corn Fritters

This is one of my JD's favorite. He told me last night to share it on Facebook. And some friends asked for the recipe, so here goes :) 

The original recipe uses chicken, however I forgot to put the chicken that I bought from the wet market and I had no choice but to change it to Minced pork.

The ingredients:
Plain flour 125gm
Salt 1/4 tsp
Eggs 2
Milk 180ml
Chicken/Pork 150gm
Corn Kernels 175gm
Green capsicum 1 (finely chopped)

Cooking oil for pan-frying 

1. Sift flour and salt together. Make a well in the centre and add eggs
2. Gradually add milk, drawing flour from the side of the side of the bowl. Mix until smooth, creamy batter is formed.
3. Stir in chicken, corn and capsicum. Leave to stand for 30 mins.
4. Fry until golden brown and puffy around edges.
5. Remove and drain fritters on absorbent paper.

recipe is adapted from "Eggs: Great recipe old was with a classic ingredient in 60 ways".