Stir-fry Thai Spicy Basil Pork Belly

Stir-fry Thai Spicy Basil Pork Belly

Ingredients:

400g pork belly, skin removed, cut into bite-sized pieces
1/2 tsp white pepper
1 tsp salt
3 birds eye chilies
3 large chilies
3 cloves garlic

3 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp vegetable oil

1 cup plain flour
1 cup holy basil leaves (hot/spicy basil)

oil for frying

Steps:
1. Combine pork with white pepper and salt.
2. Coat with flour.
3. Deep fry in hot oil in batches.
4. Drain on paper towel and set aside.
5. Use mortar and pestle to pound chilies, garlic and 1/2 tsp salt to a rough paste.
6. Mix oyster sauce, fish sauce and sugar in small bowl.
7. Heat 2 tbsp of oil in work over high heat.
8. Add in chili paste and cook for 30secs.
9. Add in pork and sauce.
10. Stir fry and toss until well combined,
11. Add in basil and toss till just wilted.
12. Remove from heat and serve.

Source : https://www.marionskitchen.com/thai-spicy-basil-pork-belly-stir-fry/
            : https://www.instagram.com/p/BzCHNHQhHo8/

Airfried Garlic Pork Ribs

Airfried Garlic Pork Ribs

蒜香排骨

Ingredients:
400gm pork ribs
1 garlic (minced)
1 tsp Sichuan Pepper powder
1/2 tbsp cornflour
1 tbsp oyster sauce
1 tbsp oil
3 slices ginger (cut strips)
Spring onions (sectioned)
salt

Steps:
1. Pork ribs cut smaller and soak in water for 30mins.
2. Mix all ingredients for marinade sauce and marinade the ribs in zipper lock plastic.
3. Store in fridge for at least 4 hours or preferably overnight.
4. Remove ginger and spring onions from pork ribs.
5. Use airfryer net basket, airfry at 190c for 12mins.


Source : https://www.haocai777.com/Article/zha/11573_2.html

Airfried Char Siu Pork Ribs

Airfried Char Siu Pork Ribs气炸叉烧酱排骨

Ingredients
Pork ribs
Lee Kum Kee Char Siu Pork Ribs
few drops of soy sauce

Steps：
1. Clean pork ribs, dry with kitchen towel.
2. Poke some holes on ribs for easy absorption of sauce.
3. Mix pork with char siu sauce & soy sauce for at least 40mins.
4. Lay pork ribs on basket & spray/brush enough oil.
5. Airfry at  (using net basket).

Source :  https://www.youtube.com/watch?v=nZfHAJl8wvY&feature=youtu.be&fbclid=IwAR0HKC4G2czDtKVVKDeBrpxvWchpVKEa5kM6m3mIm0Gr5I956N0aFEJonAc

Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken

越式香茅鸡

Ingredients:

Marinade
500g (1pc) chicken thigh fillets (cut small)
4 tbsp fish sauce
1 tbsp sugar
1/2 tsp cornflour

2 stalk lemongrass, bruised and chopped white part finely
5 cloves garlic, finely chopped
1 long red chili, finely chopped
1 onion, sliced
1 cup coconut water

Basil leaves (optional)

Steps:
1. Marinade chicken with fish sauce, sugar, cornflour and half of the lemongrass for 10mins.
2. Heat oil in wok over high heat.
3. Add in lemongrass, garlic, chili & onion and stir-fry for a minute.
4. Push ingredients to side & add oil and chicken.
5. Cook chicken for 2-3mins until starting to brown.
6. Stir-fry all ingredient together.
7. Add in coconut water & simmer for 5mins or until chicken is cooked & sauce is slightly thickened.
8. Add in basil leaves (optional)

Source : https://www.marionskitchen.com/vietnamese-lemongrass-chicken/

Honey Glazed Marmite Chicken

Honey Glazed Marmite Chicken 

蜜汁妈蜜烤鸡

Ingredients:
10 chicken wings (each wing ard 100g)
2 tbsp honey

Marinade Sauce:
1 tbsp marmite
3 tbsp oyster sauce
3 tbsp abalone sauce
1 tbsp ginger sauce
1 tbsp sesame oil
2 tbsp cooking wine
1 tsp white pepper

Instructions:
1. Wash the chicken and dry using kitchen towel.
2. Poke holes on chicken using toothpicks (to enable chicken to easily absorb the sauce)
3. In a zipper lock bag, mix together the marinade sauce.
4. Remove 1/4 of the sauce.
5. Add in chicken to the remaining 3/4 sauce, mix well and massage to coat the marinade.
6. Marinade at least 2 hours or overnight.
7. Remove chicken from fridge to room temperature for 15mins.
8. Cover end of chicken wings with aluminium foil to avoid burning.
9. Airfry at 160c for 15-18mins.
10. Brush honey 5mins before end of cooking.

Source : http://dingoozatfood.blogspot.com/search?q=marmite+chicken

Airfried Marmite Chicken Wings

Airfried Marmite Chicken Wings

气炸鸡翅

400g chicken wings (each wing ard 100g)
1 tsp corn flour (optional)
2 tbsp honey
3/4 tbsp marmite
1 tbsp ketchup
1 tbsp oyster sauce
1/2 tsp sesame oil
pinch of garlic pepper
sesame seeds

Instructions:
1. Wash the chicken and dry with kitchen towel.
2. Poke holes on chicken using toothpicks (so that sauce can easily absorb)
3. In a zipper lock bag, mix together the marinade sauce.
4. Add in chicken, mix well and massage to coat the marinade.
5. Marinade at least 1 hour or overnight.
6. Remove from fridge to room temperature for 15mins.
7. Airfry for 160c, 10mins.
8. Brush remaining marinade sauce and sprinkle white sesame seed.
9. Continue to airfy for another 5-8mins.


Source : http://dingoozatfood.blogspot.com/2014/11/marmite-chicken.html

Pork Chop

Pork Chop

猪排

Marinade Sauce
1.5 tbsp soy sauce
3 tbsp brown sugar
3 tbsp ketchup
1.5 tbsp olive oil
2 clove minced garlic
1.5 tsp apple cider vinegar

4pcs pork chop (boneless)

Instructions:
1. In a zipper lock bag, mix together the marinade sauce.
2. Save 1/4 of the marinade in a separate bowl for basting during cooking.
3. Add in pork chop into the bag and massage to coat in the marinade.
4. Place in refrigerator for 2 hours or overnight.
5. Remove from fridge to room temperature for 20mins before cooking.
6. Add in oil to pan and fry for 5-7mins and flip. Cook the other side for about 5mins untill cooked through.
7. Pour in the remaining sauce and boil a few second and off heat.
8. Serve and enjoy!

Airfried : 160c (15mins)


Note:
* Cooking time will vary depending on the thickness of the pork chops. They are done when the internal temperature reaches 63c.

Source : https://tipbuzz.com/the-best-ever-pork-chop-marinade/?fbclid=IwAR3LCzbyV1vJ5OHoi17GpQBbkvdEQ411FVD83omNMwPni0JfdQBuBeGqEp4

Butter Cake (Egg seperation method)

Butter Cake牛油蛋糕

(Egg seperation method)

Ingredients A
230g salted butter, room temperature
4 egg yolks
100gm caster sugar
200gm self-raising flour, sifted
60ml fresh milk
1 tsp vanilla extract

Ingredient B
4 egg whites
25gm caster sugar

Steps:
1. In a mixer bowl, beat butter and sugar from Ingredient A until it turns light and fluffy. Scrape the sides of the bowl occassionally.
2. Add in egg yolks, one at a time and beat it before adding the next.
3. Add in vanilla essence.
4. Add in half of the flour.
5. Add in milk and mix.
6. Add in remaining flour and keep mixing.

1. In another mixing bowl, whisk egg white until it turns foamy.
2. Slowly add in sugar and keep whisking until stiff peak form.

1. Transfer B into A (divide into 3 portion) and keep folding until all added in.
2. Pour into a lined and greased 8x8" baking pan.
3. Bake at total of 45mins:
     170c for 20mins
     150c for 20mins
     140c for the final 5mins
4. When cake is done, insert a skewer/toothpick to check if it still stick.
5. Let the cake rest for 5mins in pan before transferring onto wire rack to cool completely.
6. Cut into slices and enjoy.

*Butter cake taste better on next day.

Source : http://thedomesticgoddesswannabe.com/2015/08/ng-sk-butter-cake/

分蛋式牛油蛋糕
。。。。。。。。。。
材料：
A)蛋白 100g和糖粉 40g打成硬性，备用
B)牛油 125g 糖粉35g
C)蛋黄 60g
D)香草精1/2tsp 水1tsp
E)自发粉 130g (需要过筛)

把B分三次糖粉打成松发，分三次加入C每加一次蛋黄，必须确定搅拌至充分混合后才放下次蛋黄，不然容易打至油水分离成豆腐花状，
然后加入D搅打均匀，加入E用电动打蛋器顺着一个方向打3圈后，再用刮刀继续拌均匀后，把打发好的A分三次加入牛油糊里拌均匀后，倒入18cm戚风模里，
放入预热好的烤箱，
用160度烤1个小时
⭐时间温度根据自己烤箱。
⭐如果要有点巧克力味，蛋糕糊留下一点加入巧克力粉拌匀就可以了。
⭐电动打蛋器全程BCDE都是用最低速搅打的。

https://www.facebook.com/groups/jaclynsankitchen/permalink/1619921828160775/

Steamed Tofu and Egg with Minced Meat

Steamed Tofu and Egg with Minced Meat

肉末豆腐蒸蛋

Ingredient A
Half bowl of minced meat
2 tbsp soy sauce
1 tsp salt
1 tbsp cornflour
1 tbsp cooking wine

Ingredient B
2 eggs
1 tsp salt
water

1 box of tofu
Spring onion

1. Mix ingredient A & marinate for at least 10mins.
2. Mix ingredient B, add in same amount of water and mix together.
3. Cut tofu into pieces and arrange on steaming plate.
4. Pour egg mixture into the plate.
6. Cover with plastic food wrap and prick few holes.
7. Steam on high heat for 12mins.
8. In frying wok, add in oil and fry No.1 until cooked.
9. Pour on top of egg & tofu and continue to steam for another 2mins.
10. Remove from heat, sprinkle some soy sauce & sesame oil and spring onions.

Source :  小红书 Apps

Airfried Toasted Bread with Cheese and Ham

Airfried Toasted Bread with Cheese and Ham

芝士火腿面包

1. Add in slice of cheese and ham in the middle of two slices of bread.
2. Airfried at 180c for 5mins.

Fried Tofu with Thai Sauce

Fried Tofu with Thai Sauce
泰式豆腐

1. Wash and dry the tofu with kitchen towel.
2. Cut into small pieces.
3. Sprinkle some salt and cornflour.
4. Fried with oil until golden brown OR airfried at 180c for 18mins.
6. Remove and set aside.
7. Cut some cucumber and onions.
8. Arrange on top of tofu.
9. Pour in thai sauce.

Airfried Egg

Airfried Egg
气炸鸡蛋

1. Spray oil in ramekin. Too little of oil may make the egg stick on it.
2. Add in an egg.
3. Airfried at 160c for 8mins.