Airfried Chinese BBQ Pork (Char Siu)

Airfried Chinese BBQ Pork (Char Siu)
自制叉烧肉

Ingredients:
Pork Belly (remove skin)

Marinate:
1 tbsp Lee Kum Kee Oriental BBQ Sauce
1/2 tbsp Oyster Sauce
1/2 tbsp Dark Soy Sauce
1/2 tbsp Soy Sauce
1 tsp cooking wine
3 cloves garlic (sliced)
Little honey

Honey

Method:
1. Clean pork & poke some holes on the meat using fork.
2. Marinate for at least 3hrs (preferably overnight) in ziplock bag.
3. Remove 10mins earlier from fridge.
4. Lay aluminium foil in air fryer for easier cleaning.
5. Airfried at 190c for 10mins.
6. Turn over to the other side, brush the remaining marinate sauce and continue to airfry at 190c for 10mins.
7. Turn over again and brush some honey. Continue to airfry at 190c for 5mins.
8. Turn over back again and brush some honey and airfry at 190c for 5mins.
9. Remove and let it cool down a little before cutting into small pieces.
10. Arrange on plate, and slowly pour the sauces from aluminium foil on the meat.

Black Bean with Pig Tail Soup

Black Bean with Pig Tail


Ingredients:
1 pig tail (cut into pieces)
1 bowl black bean
2 pcs ginger
6 red dates
Some goji berries

Method:
1. Blanch pig tail in hot water and set aside.
2. Clean black bean, dry and dry in wok until fragrant (bean will crack)
3. Add pig tail, black bean, ginger, red dates, goji berries & water in slow cooker.
4. Cook for 4 hours.

Simmered Chicken with Carrot & Onion

Simmered Chicken with Carrot & Onion
红萝卜洋葱焖鸡

Ingredients:
Half chicken
1 big onion (wedged)
1 carrot (cut into pieces)
1 tsp chopped garlic
Spring onion
400ml water

Marinade:
4 tbsp glutinous rice/Shaoxing cooking wine
1 tbsp oyster sauce
3 tbsp light soy sauce
1 tbsp sugar
1 tsp chicken stock powder

Method:
1. Marinade chicken for at least 1 hour.
2. Heat up 2 tbsp cooking oil & saute garlic until fragrant.
3. Add in onion, carrot & chicken, stir over high heat until color of chicken changes.
4. Pour in water, cover & simmer over medium high heat for 25mins or until chicken are cooked through & sauce almost absorbed.
5. Remove & sprinkle with spring onion.

Source : Recipe Book - 私房师奶菜 pg107