Air Fryer Ayam Berempah 气炸锅马来香料鸡翅膀

My first attempt making this ayam berempah @ malay spicy chicken with less oil version. This is an extremely delicious chicken dish full of aromatic spices. Normally, I would buy this ayam berempah from Pasar pagi @ morning market once a week. But it happened that the stall owner doesn't open shop often, so I decided to make my own. And it such a blessing that it turns out yummy. My girl just love it. Please read on for more.

Note to all my readers : Please feel free to drop me an email if you've any questions. Thank you.

Ingredients :
5 chicken wings
salt to taste
2 stalk lemongrass (upper part), cut in 1/2" length
2 tspn curry powder
1/2 tspn cumin powder
1/2 tspn fennel powder
1/2 tspn coriander powder
handful of curry leaves, washed

Ingredients for blended paste :
4 shallots
1" galangal/blue ginger
4 clove garlic
3 lemongrass only the bottom white part
5 dried chilies, cook to soften

Method :
(1) pound cut lemongrass with a pestle till turns into fine shreds.
(2) heat up the blend ingredients with 3 tablespoon of cooking oil till fragrant, then puree it into paste.
(3) combine blended paste, curry powder, cumin powder, coriander powder & curry powder together and mix till well cooperated.

(4) marinade chicken with salt then set aside for 15 minutes, then rub in blended mix paste, curry leaves and pounded lemongrass. Leave to rest for 2 hours but its best overnight.

(5) when ready, arrange to air fryer with a baking paper lined below. And bake at 200'C 30 minutes then turn it around and bake at 195'C for another 25 minutes.

If your chicken wings turned out very light in colour then it is not ready yet ! Put it back to air fryer and bake for another few more minutes. Unlike the BBQ chicken wings which easily cooked. The colour should be much darker than this one here.

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer. This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm corn oil 60gm pandan juice 50gm all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn cream of tartar 50gm fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2) Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add

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

Hakka Steamed Braised Pork In Taro @ 芋头扣肉

This hakka steamed braised pork in taro is one of the many popular hakka dish to be served during the festive celebration. In older days, you may have to prepare this dish from A-Z but its much easier to prepare it now in this newer generation. And I have chosen to make them with store bought roasted pork instead. Some time ago, one of the group member gifted me this special five spice powder where she brought all the way back from Penang and this is the only packet left in my pantry. Its one of the famous product from Pok Oy Thong Medical Hall of Penang. Very very fragrant and its wonderful to work with this special hakka dish . So.... show time ! LOL.... It is best to slice the roast pork as well as the taro into same thickness which is about 1mm thick. This will certainly help in the arrangement later on. On the other hand, everything will be evenly cooked by then. Ingredients : 500gm taro, skinned & sliced 300-350gm roast pork, sliced 3 shallots, slice

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