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.

Homemade Calamansi Jam 自制本地柑子果酱

This is definitely something that I don't usually make. My friend gave me a big bag of calamansi the other day. I have juice out some of them for bottling and another kilo for jam making. Of course, I can make preserved calamansi too but I still have plenty of them in storage. So, decided to make jam out of it this round. You know what I love about these calamansi ? It is pesticide free >o< My friend don't use pesticide on his fruit and vegetable plants. I am lucky to have a little share of his harvest everyday for free. For thanking him, I have reserved a few jars of jam for his wife. Please read on for more. It is a tedious job to prepare these calamansi cause plenty of seeds to be removed along. Do wear your spec ya guys ! haha..... Ingredients : 1.1 kg calamansi 1.5 kg white sugar 1.5 ml water Method : (1) clean and wash calamansi thoroughly then sliced and seeded. (2) now, combine water, sliced cal...

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...

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...

Kristygourmet Cook Book

Search This Blog