Taiwan Fried Chicken (咸酥鸡)

Let's be Taiwanese today,  thank you to the sundry shop in the market selling sweet potato starch.




These are what you need .......


Utensils

Pot
Air flyer


Ingredients

3 chicken drums, without skin, without bone, cut into small pieces
1 egg beaten
3 teaspoons sugar
3 tablespoons Hua Tiao rice wine
100gm sweet potato starch
Oil
Few coriander for garnish
Some Ajishio
Pinch of pepper

Instructions

Marinate chicken with sugar and rice wine for 1/2 hour, add in the beaten egg follow by sweet potato starch, by then heat up the pot with lot of oil to deep fry the chicken, when chicken turn to light brown, take out from pot transfer to air flyer, set air flyer to
200° fry till golden brown. Garnish the chicken with coriander. Now is ready to serve........



Tips : Purpose to transfer to air flyer is to reduce        the feeling of oiliness from the deep fry

Stuffed Mushroom

When the fragrance of mushroom meets up with the sweetness of water chestnut,  they become perfect match




These are what you need ...........


Utensils

Rice cooker


Ingredients

150gm minced pork
1/2 carrot, diced
4 water chestnut, diced
4 big mushroom (soak one night before use)
1 teaspoon salt
2 tablespoons soy sauce
1 big tablespoon Hua Tiao rice wine


Instructions

Mixing minced pork, carrot, water chestnut, salt, soy sauce and rice wine all together, marinate for 1/2 an hour. Remove the stem from mushroom and trim the edge, stuff in the mixture, press lightly to shape. Just steam them while you are cooking your rice, when your rice is done, the stuffed mushroom also ready to serve.

 

 

Fried Shrimp Roll

This is a teow chew dish, a bit complicated compare to my previous dishes but it really taste good as compare to those selling outside.



These are what you need ..........

Utensils

Wok


Ingredients

300gm half fat half lean pork, diced
300gm shrimp,  diced
3 beancurd skin, size 10" X 8"
4 water chestnut, diced
1/2 carrot, diced
Spring onion, finely cut
2 teaspoons salt
4 tablespoons soy sauce
1 big tablespoon sesame oil
4 tablespoons Hua Tiao rice wine
1 teaspoon of pepper
2 tablespoons plain flour
1 teaspoon plain flour add with 1 tablespoon water
(This is for seal the edge of the bean curb skin)
Oil

Instructions

Use a big bowl mix the pork, shrimp, water chestnut, carrot, spring onion, salt, soy sauce, sesame oil, rice wine, pepper, plain flour all together, marinate the mixture for 1/2 hour. Cut the beancurd skin into rectangle shape, take 2 big tablespoons of the mixture put on the beancurd skin then roll it, seal the edge with the flour water. Cut the shrimp roll into 4 big pieces. Heat up the wok with oil with medium flame, fry the pieces of shrimp rolls till both side golden brown. Now is ready to serve ........

 

 

Smoked Salmon On Toast

This is a lovely party finger food, delicious yet easy to prepare.






These are what you need ..........




Utensils

Toaster
12" X 8" baking pan


Ingredients

8 pcs of bread cut off the edge, toasted
1 packard of cream cheese
1 packard of smoked salmon
1/2 lemon, juiced
Coriander for garnish


Instructions

Mix the cream cheese with lemon juice, set aside.   Lay the toasted bread on baking tray evenly, spread the cream cheese mixture evenly on top of the bread, now lay another layer of smoked salmon on top of the cream cheese. Leave the pan in fridge at least for 1 hour, after that take out from fridge cut it into small pieces and garnish each of them with coriander. Now is ready to serve .......

Basil Leaves Stir Fry With Eggplant

Always love the fragrance of basil leaf and it go so well with
eggplant, this is one of my favourite dish.




These are what you need ............

 Utensils

Wok

Ingredients

2 eggplant cut into big pieces
50mg dried prawns without shell
3 stalks of basil leaf
1 tablespoons of bean paste dilute with 3 tablespoons of water
Oil

Instructions

Soak dried prawns with hot water for 20 mins pour away the water, leave aside. Pluck all the basil leaves, leave aside. Heat up wok with oil, stir fry the dried prawns till fragrance, add in eggplants stir fry for a while, add in bean paste and basil leaves, stir fry till dry. Now your dish is ready to serve.

 

Home Made Roast Pork

Today went to market saw some nice and fresh pork belly,
well..... why not make roast pork.





These are what you need ..............


Utensils

Oven


Ingredients

400gm of pork belly
Garlic finely chopped
Salt


Instructions

Wash the pork belly and dry it with kitchen towel, deeply cut twice at the bottom of the belly, generously rub the belly with salt all over, stuff it the chopped garlic at the cut. Lay a layer of aluminum foil on the baking tray, put the belly on it. Put into centre of the oven with 180° for 1 hour, turn the tray around after 1/2 hour to make sure the belly is evenly roast. After 1 hour turn the temperature to 220° and move the tray to highest level of the oven, roast for another 10 to 15 mins, this is to crisp the skin. Take out from the oven set aside to let it cold then cut it into pieces, now the roast pork is ready to serve.

Seaweed Beet Root soup (紫菜甜菜根瘦身汤)

Sometimes during dinner I don't feel like having rice nor salad, a bowl of hot and nutritious soup just do good for me.

These are what you need .........

Utensils

Pot

Ingredients

Pork bone broth 200ml

Water 300ml

1 Carrot roughly cut

1 beet root roughly cut

2 wedges seaweed

Several fish ball 

Salt to taste

Instructions

1. Put in broth, water, carrot and beet root, bring to boil then turn to medium flame simmer for 1/2 hours
2. Add in seaweed and fish ball shimmer another 10 mins 
3. Add salt to taste

Now your soup is ready to serve.