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.
Loved the yummy sauce and the easy to follow recipe.
Easy steps. Marinate overnight and just pop it in the Air Fryer!
Fuss Free!
But my char siew came out too charred. Will reduce the first 200 Degree Timing to 10 mins to try again.
Char Siew Marinade & Sauce Ingredients: 4 tablespoon of Soy Sauce 2 tablespoon of Tomato Ketchup 3 tablespoon of Hoisin sauce 2 tablespoon of Hua Tiao Wine 2 tablespoon of honey 2 tablespoon of brown sugar Modified Method
Marinate Meat With Lee Kum Kee Char Siew Sauce with some Minced Garlic overnight in fridge.
Or you can just use Amy's sauce. I like to use 2 different sauces for depth. Sometimes I"m just lazy to premake the sauce during the marination time as well.
Preheat Air Fryer at 200 Degress for 3 mintues
Prepare thin aluminium foil to hold meat in air fryer
Place Marinated Meat in Air Fryer on top of foil at200 Degrees for 8 Minutes
> I think this helps to sear the top layer of the meat with high heat and keeps the reat of the meat moist inside
Flip Meat to Reverse Side and coat it with the Sauce
Place Marinated Meat in Air Fryer on top of foil at 180 Degrees for 8 Minutes
> Slow cooking the meat on an overall lower heat > Slowly coating the char siew with the sweet sauce to give it a charred taste
Flip Meat to Reverse Side and coat it with the Sauce
Place Marinated Meat in Air Fryer on top of foil at 180 Degrees for 8 Minutes
> Thorough coating for whole meat
Flip Meat to Reverse Side and coat it with the Sauce
Place Marinated Meat in Air Fryer on top of foil at 200 Degrees for 3 Minutes
> Most important step to get the POWEFUL BBQ flavor
Lightly boil left over sauce and drizzle some over the sliced meat on plate
Serve sauce, sliced meat with sides of rice and chilled sliced cucumber.
TIPS
1. Afterslicing the cucumber, chill it in a bowl of water with ice-cubes in the fridge.Serve cold when ready to eat. It helps to balance the sweetness of the meat with it mild taste and crispy texture.
2. Choose a mix of lean and fatty meat for this recipe. The fatty parts are melt in the mouth worthy. And lean parts are for health conscious folks. A mixture is great.
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. :
Just gotten a Morries Toaster Oven for free via Credit Card Redemption Points from Citibank.
Decided to try to make a cake with it without using any Weighing equipment. I don't have any weighing machine currently. I am all for shortcuts!
So I used measurement cups/spoons that looks something like this that I bought a while ago at a store:
Did some searching and found a simple recipe via Liz Aziz's YouTube Channel.
She's cooking it via the Philips AirFryer
though.
I'm adapting her recipe by using the Toaster Oven (no temperature setting!) at 20 minutes.
Recipe from Liz: Wet Ingredients:
1/2 cup melted butter
1 egg (hmm 1 egg only?)
1/3 cup milk or chocolate milk
Dry Ingredients:
1 cup plain flour
1tsp baking powder
3/4 cup fine sugar
1/4 cup cocoa powder
1/2 tsp salt
1 tsp vanilla extract Method:
Step 1: Mix the wet ingredients together
Step 2: Add in all the dry ingredients.
Step 3: Pour into the pan.
Step 4: Bake in the toaster oven for 20 minute
Step 5: Poke the centre of the cake with a satay stick to see if its sticky or dry.
If it's sticky, it's not fully cooked yet. Try cooking it for another 5 to 10 minutes and test again till your satay stick is dry.
Results:
It was pretty good. I made 2 small cakes with this using those metal thin foil type of disposable baking bowls. I lined it with butter before I poured in the cake mix. The oven managed to cook both cakes at the same time as it was quite spacious.
Going to try to make a plain version and maybe add other flavors like pandan or marble for fun.
Love the simple recipe! Fuss Free! Thanks Liz!
I did everything in like under 30 mins. And the kitchen had a really nice chocolatey smell while it was baking. And as you can see, the cake had been devoured before I remembered to take a photo!
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.
though. 
