Was surprised how tasty and moist the chicken turned out.
Coz sometimes when I use the air fryer to cook stuff, they turn out really dry.
Modified Chicken Marinate:
Some sprinkling of Salt and black pepper
2 teaspoons oyster sauce
2 teaspoon dried rosemary
Minced garlic
I eliminated the bay leaves and colored peppers. Marinated it overnight in the fridge in a tupperware.
Next evening, I just have to pop the chicken in the airfryer and dinner is ready! I steamed some potatoes, broccoli and baked beans as sides. Added some salt, pepper, honey mustard and butter to the potatoes and that's it.
Modified Method:
Preheat airfryer at 200 Degrees for 3 minutes
Airfry Chicken for 6 minutes at 200 Degrees (Sear and seal)
Airfry for 10 minutes at 180 Degrees on one side.
Airfry for 10 minutes at 180 Degrees on other side.
Coat chicken with 2 tablespoon of honey (Don't do this earlier or it will become dark and bitter)
Airfry for 3 minutes at 200 Degrees (Char, Caramel, Wok Hei & Glaze)
So we were shopping around in Mustafa and chanced upon this pack of Instant Mac & Cheese from Kraft.
It comes with a pack of Dry Mini Macaroni and Cheese Powder inside.
Back home, I was able to whip up this dish in under 15 minutes. And it tasted great. Like those sides you get to eat at Astons or Kenny Rogers.
Liked how easy the instructions were:
ADDITIONAL INGREDIENTS:
1. 6 Cups of Water 2. 3 Tablespoon of Margarine 3. 1/2 Cup of Milk
METHOD: 1. Boil water and add in dry macaroni to cook until tender. Stir occasionally. Drain the Macaroni Dry.
2. Add in Additional Ingredients + Cheese Powder to the Cooked Macaroni
3. Stir, Taste, Adjust and Eat!
WHAT THIS MEANS: If you're not able to buy this Instant Mac & Cheese and have a craving in the middle of the night, you can replicate it by replacing it with your own pasta and adding in fresh Cheddar cheese or cheese or your own liking to adjust.
My nephew loves to eat Pai Ku Wang everytime we visit the Zhi Char Store (chinese stir fry cafe). From coffeshops to Paradise Inn Restuarant. It's widely available even in those Economy rice stalls.
Of course, the ones that you taste at the resturant are much nicer as it's piping hot and they probably used a better cut or grade of meat.
I find the pricing of the dish kinda high for this dish ($12 to $20). And I think it's possible to replicate the restaurant taste from cooking it at home. So it's time to do research and testing!
This is my favorite recipe so far from RasaMalaysia.com.
It's simple, fast and straightforward. Taste really good too! I did not add any Worchester sauce as I did not have it in my kitchen during testing. But it turned out okie. :
There are Korean Fried Chicken Wings Restaurants springing up all over Singapore recently.
"CHICKEN UP", "4 WINGS" and "Kko Kko Nara" are just a few of the current household names.
But it' really kinda expensive to eat Korean Fried Chicken Wings at restaurants frequently (We rack up about S$20 to $60 bucks each time ), so I decided to learn how to replicate the same taste.
I think cost wise, I only ended up spending $4 to $15 per time when I cooked this dish.
First time was more expensive coz I had to buy Mirin and Tempura Flour. Subsequently I did not have to re-buy those items when I cooked. And chicken wings only cost around $2 to $9 from the supermarket.
It's really not that difficult actually. My favorite flavor is "Garlic Soy Chicken Wings" from "Kko Kko Nara". So I hit Google and chanced upon this recipe by Seonkyoung Longest:
I couldn't get the exact tempura flour or soya sauce brand that she recommended. So I used those I could find locally.
After a few attempts at her recipe, in the end, I skipped the tempura flour and simply coated the chicken with a little corn flour before deep frying it. It tasted much lighter and not as "thick". The tempura flour I used was too thick and really tasted like there was too much "flour". It also made the chicken a bit "rock-hard" and "too crispy".
The best thing that I learned from her recipe is how to make the sauce! It's Delicious! Would Highly recommend you to try it out!
Wonder if its the same sauce they use to make for Pepper Rice. Since it's "Garlic Soy"? Hmmm.. to be tested.
Modified Recipe: Prep the sauce. Fry the wings. Mix it together when you're ready to eat! Step 1: Prepare the Sweet Garlic Sauce and set aside
(Remember to sift garlic out after boiling the sauce)
Step 2: Marinate the chicken with salt and pepper for about 20 mins
Step 3: Lightly coat the chicken with corn flour before deep frying
Step 4: Only add sauce to fried chicken just when you're about ready to eat it, or it'll get soggy and lose it's crispness.
I am attempting to cook this today. Was searching on the net and saw this easy recipe on YouTube by Derek Yeo:
Derek Yeo's Recipe:
Ingredients
350 grams of live shrimps
2 salted egg yolks
half a bowl of chicken stock
butter
curry leaves
bird eye chilli
tapioca flour
egg white
sugar.
Will post pictures after I'm done and give a taste verdict from this video recipe.
Update 3 June 2014:
Okay, I tried Derek's recipe and the taste of the sauce was pretty similar to what I tasted before at Zhi Char stores. Here's how it looked:
However, my prawns was kinda soggy and not crispy at all. I must be doing it wrong. Too much butter?
In addition, it was also too salty, as I had marinated the prawn with soya sauce earlier, and added some salt in the batter before frying it. My bad! Will cut down the sodium next time when fine-tuning.
I did further research and found another video recipe that included evaporated milk into the last bit to thicken the sauce.
Jackie's M Recipe:
Tapioca starch (or cornstarch) - to drench prawns (500g) with
1 can evaporated milk
4 salted egg yolks, steamed & mashed
3 Tbsp butter or ghee
2 stalks curry leaves
1 1/2 tsp sugar
pinch of salt
pinch of pepper
1 tsp chicken stock granules
Will try a combination of these 2 recipes the next time and share the results.
The texture is really what I wanted to achieve, but it's not tasty enough.
I am thinking of adding Jackie's suggestion "chicken stock granules" and "evaporated milk" at the end for the MeatMen's recipe the next time.
