Air Fryer Satay Chicken Wing 气炸锅沙爹鸡翅膀

This is history cause haven't been using this recipe for a long time. haha..... Since my girl is still in holiday and spending time at home, I decided to make some of these for her. Don't want to make too many cause there's only 3 of us at home. Another easy & simple air fryer dish. This is a super addictive dish even without the peanut sauce ! Please read on for more.

Ingredients :
5 chicken wings, washed
1 stalk lemongrass, take only the white part
2 shallots, sliced
3 garlic cloves, skinned
some cooking oil
1 tspn coriander powder
2 tspn turmeric powder
1/2 tspn chili powder
2 TB sugar
1 tspn salt

Method :
(1) put together lemongrass, shallots, garlic and some cooking oil and puree into fine paste.
(2) now, blend in the remaining ingredients and mix well.
(3) then marinade chicken wings with the mixture and keep in plastic bag or container, keep chilled overnight.

(4) let chilled marinated chicken wing rest in room temperature for 30 minutes before air frying.

(5) finally, place chicken wings into fryer basket with greased proof paper lined below, and bake at 170'C for 20 minutes and the other way round for 15 minutes at 175'C.

Oh gosh, super duper fragrant ! Look awesome too.

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...

Deep Fried Cheesy Taro Balls 台式炸起司芋头酥

This is another version of taro balls that I am working with, unlike the common taro ball called "wu kok'. 'Wu kok' has 5 spice aroma and with the hairy outstanding crust and savory fillings. But this version of taro ball is in a very clean flavour, which is sweet and salty and cheesy at the same time. Kind of melting you away..... haha...... Please read on for more. Note for my dearest readers : For further enquiry, kindly email directly to me. Thank you. When you are in the market, go look for taro that is around 530gm cause after all the cutting and cleaning it will became 400gm something. Ingredients : 400-420gm taro (after cleaning) 80gm sugar 1/2 tspn salt 1 TB cooking oil 4 TB wheat starch **200gm mozzarella cheese, grated **100gm bread crumb Method : (1) wash & skinned the taro, then slice it into small portions. (2) next, steam for 25 minutes or till soft. (2...

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...

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