Korean Sticky Fried Chicken @ Dakgangjeong 韩式炸鸡

Cool.... I tried two types of Korean fried chicken two days in a roll ! My boy loves it. This is the recipe I mentioned earlier, dakgangjeong, without the usage of ssamjang paste. The ingredients is more or less similar to the Chinese 'gong bao ji' 宫保鸡 but tasted a little difference due to the additional of vinegar. Quite interesting though !

You may use chicken wings on this recipe but I've chosen to use chicken strips.

Ingredients :
4 chicken upper thigh, deboned and cut into strips
salt & pepper
3-4 TB corn starch
1 TB toasted sesame seeds
1 TB chopped garlic
1 inch ginger, julienned

Seasoning ingredients :
10 pcs dried chilies, cut & soaked for 30 minutes
1 TB sweet plum sauce
1 TB brown sugar
1 TB vinegar
1 TB light soy sauce
* Thickening : 1/2 cup water mixed with 1/2 TB tapioca starch

Method :
(1) marinade chicken with salt & pepper for 15 minutes then stir in cornstarch till everything well cooperated.
(2) next, fry chicken till crispy golden brown and set aside.

(3) to prepare the sweet & spicy coating sauce, saute ginger till crispy brown & fragrant then discharged and set aside.
(4) next, saute garlic & chilies over preheated frying pan with cooking oil till fragrant.
(5) now, add in all the seasoning ingredients and bring it to boil, till sauce became thickened.

(6) finally, off the heat and place in fried chicken and stir till everything well coated and decorate it with toasted sesame seeds.

I have omitted the toasted peanuts on this since my boy doesn't like it. Again, he polished everything up and washed the plate. haha...... Hope you will like it too ! Enjoy.

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar...

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o< Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok leko r is slightly thicker and fishy flavoured. And I have chosen to use ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg ikan kembung or bloating fish 1/2 cup water 1 tspn vegetable granules 2 tspn salt 1 tspn pepper 200-250gm tapioca starch Meth...

Kristygourmet Cook Book

Search This Blog