Airfried BBQ Chicken Wings
Ingredients:
14 pcs mid wings
3 tbsp Char Siu Sauce
1/2 tsp Soya Sauce
1/2 tsp sesame oil
1 tsp cooking wine
2 tsp cornflour
1 tsp Minced garlic
1 tbsp honey
Method:
1. Clean and dry chicken wings.
2. Poke some holes using fork & marinate with above ingredients in ziplock bag for overnight.
3. Airfried:
Brush oil, 180c, 8mins
Flip, brush oil, 180c, 5mins
Flip, brush honey, 180c, 5mins
Ingredients:
2 chinese mushroom (soaked, shredded)
Little preserved vege (dongcai)
2 eggs
Dried Shrimps
Seasoning A:
1 tsp chicken stocks
200ml water
Dash of pepper
Seasoning B:
1 tbsp light soy sauce
1 tsp sugar
2 tbsp water
Methods:
1. Saute dried shrimps until fragrant.
2. Mix egg with mushrooms, dried shrimps & seasoning A.
3. Steam at high heat for 5mins.
4. Heat up oil, saute dongcai until dried and crispy.
5. Bring seasoning B to boil and pour onto steamed egg.
6. Sprinkle fried dongcai.
Source: Recipe Book - 妈妈下饭菜 (pg97)
Pork Strips in Black Vinegar Sauce
Ingredients:
300g lean pork 肉眼 (pounded, cut into strips)
Marinade:
1/2 tsp salt
1/2 tbsp Shaoxing wine
Batter (mixed):
1/2 tsp salt
1/2 tsp pepper
1 egg
2 tbsp plain flour
1 tbsp rice flour
2 tbsp oil
Sauce:
2 tbsp light soy sauce
3 tbsp tomato sauce
2 tbsp black vinegar
1 tbsp sugar
100ml water
Method:
1. Combine pork with marinade and marinate for 30mins.
2.Dip pork into batter and deep fry in hot oil until golden brown. Remove.
3. Leave 1 tbsp of oil in wok, add sauce ingredients and bring to boil.
4. Add fried pork and stir-fry over high-heat until mix well.
Source : Recipe Book - 爱回家吃饭 (pg 67)
Ingredients:
150g minced pork
1 pc soft tofu (diced)
4 chilli padi (deseeded, chopped)
3 shallots (peeled, chopped)
1 tbsp minced garlic
1 tbsp minced ginger
Marinade:
1 tsp soy sauce
1 tbsp Chinese cooking wine
1 tsp cornflour
Seasoning:
1.5 tbsp chilli bean paste (Taucheo)
1 tbsp soy sauce
1 tbsp Chinese cooking wine
1 tbsp sesame oil
1/2 tsp chicken stock granules 200ml water
Spring onion (chopped)
Method:
1. Marinade minced meat and keep aside for 30mins.
2. Heat up wok with 1 tbsp of oil, add in minced meat, fry well and dish up.
3. Heat up wok with 1 tbsp of oil, add in remaining ingredients (except tofu).
4. Add in chili bean sauce and fry well.
5. Add in remaining seasoning and tofu.
6. Bring to boil and lower the heat, simmer for 5mins.
7. Remove and garnish with spring onions.
Source : Recipe Book - 我家男人爱煮菜 2 (pg 25)
Spicy Stir-fried Petai with Minced Meat
虾米肉粹炒臭豆
Ingredients:
30g dried shrimps (soaked)
5 chilli padi (cut small)
1 tbsp minced garlic
100g minced meat
150g petai (rinsed & diced)
Seasonings:
1 tsp soy sauce
1 tsp oyster sauce
1/2 tsp sugar
Methods:
1. Heat up 1.5tbsp of oil.
2. Stir-fry dried shrimps, chilli padi & minced garlic.
3. Add in minced meat and fry until meat turns white.
4. Mix in petai and stir for 1 min.
5. Add in seasoning and continue to fry for a while.
Source : Recipe Book - 爱煮菜的男人林苏文源 (pg 42)
Ayam Pongteh (Nyonya Chicken and Potatoes Stew)
Ingredients:
1/2 chicken (abt 18pcs)
2 shallots (peeled, roughly chopped)
5 cloves garlic (peeled & roughly chopped)
1/4 cup oil
3 tbsp fermented bean sauce (taucheo)
1 tbsp dark soy sauce
1 tbsp soy sauce
2 tbsp palm sugar (chopped)
3 potatoes (peeled, cut into pieces)
3 cups water
salt to taste
Methods:
1. Pound shallots & garlic into coarse paste. Set aside
2. Heat oil over medium heat, add shallots and garlic paste and fry for abt 2mins (make sure not to burn the paste.
3. Add fermented bean paste, dark soy sauce and palm sugar. Stir until palm sugar dissolved and liquid has thickened. (abt 30secs)
4. Add chicken, potatoes & water. Bring to boil.
5. When the water boils, reduce heat & simmer for 1 hour (stir occasionally)
Source : https://rasamalaysia.com/ayam-pongteh-nyonya-chicken-and-potato-stew/
