Jun&Tonic says he can make kaya on the stovetop in 10 minutes.
Ingredients
1C coconut cream
50g (¼C) white sugar
50g (¼C) brown sugar
2g (¼tsp) salt
4 egg yolks
2 pandan leaves optional
1. Combine ingredients in a pot. Heat and stir for 10 minutes with a whisk.
2. Switch to spatula as it gets claggier. Stop when you get a thick syrupy consistency. It will be thinner than store bought.
In the quest for the perfect airfried chicken, I've tried so many different recipes including panko and at a higher temp, various Har Jeong gai versions including with tapioca flour, corn flour, cornflour and panko. However, nothing succeeded because there's always a lot of dry flour left behind despite spraying with oil, the batter becomes hard or dry so that it's crunchy rather than crispy, or one side is soggy.
However certain tips seem to be recurrent: (1) using all mid wings, (2) placing mid wings on a rack when airfrying, (3) not turning over so that it has enough time to airfry 'dry' in its own oil on the more oily side, and the oil can drain off.
The best batter seems to come from FongFamilyFlat, which uses equal parts of corn and rice flour. And the bonus? If you have lots of leftover flour, add an egg and make pajeon!
The powders that I've suggested are just suggestions but feel free to use whatever powders in the flour (eg pepper, sichuan pepper, sand ginger, etc) to flavour.
Ingredients
1kg of mid wings
1 tbsp wine
1 tbsp soya sauce
1 tsp sugar
Paprika
Juice of ginger
Pepper
2 tbsp of corn flour
⅓C rice flour
⅓C corn flour
Five spice power
Ginger and/or garlic powder
Salt to taste
Method
1. Marinate the chicken with the wine, white pepper, soya sauce, sugar, paprika, juice of ginger, and pepper. Mix well then add the 2 tbsp of corn flour. Mix well and set aside to marinade for at least 2 hours.
2. In a flat tray or baking tin, mix the rice and corn flours, five spice powders and any other powders.
3. Drain the chicken from the marinade but no need to pat dry. Coat with the flours.
4. Place mid wings on a rack with a tray to catch the oil underneath. Leave the skin side up and spritz with oil. Bake at 200 deg C for 24 minutes per side. If you don't have a rack, then place non-skin side up and turn halfway (ie 12 mins per side) so that you end up with skin side up.
Feedback
- The crust is perfect! Not hard and tacky and delivers a crisp rather than a crunch as baked tends to
- Colour is perfect too, 12 minutes delivers a nice golden brown.
- I didn't put it on a rack and baked the skin-side up for the full 24 minutes and the underside was soggy from the exuded oil.
The butcher gave us free beef bones for the dogs, but they were so big and messy, I decided to do the Asian thing and make soup.
I have never made beef stock before, but I knew I had to use the IP otherwise I'll be boiling stock for 2 days and wasting a lot of gas. I asked Gemini for the best method and this is what it told me. Ingredients based on the size of the IP so I had to improvise. The smell of raw beef stomach and bones is awful so the initial boiling and skimming to produce a clear soup can't be omitted.
Ingredients
250g brisket (I used conical beef)
250g tendon
250g to 400g tripe (mix of honeycomb, blanket)
100 to 200g omasum
500 to 1kg beef bones
1/5C cooking wine
Aromatics: ½ white onion, around 10 cloves of garlic, 3 thumb-sized ginger, sliced
Spices: sichuan peppercorn, white peppercorns, cinnamon stick, fennel seeds, star anise, cloves, and black cardamon. Toast gently in dry pan if possible then transfer to a spice bag.
Method
1. In a big pot, add a splash of wine. bring the bones and tendon to a boil and boil for 10 minutes. Dump the water and wash out the bones and tendon.
2. Wash out the pot. Now add the stomach (except omasum) and brisket, and repeat boiling for 10 minutes. Again, dump the water and wash out the stomach.
3. In the IP, add half the aromatics and boil the bones for 1h, natural release 30 mins or longer. If not, the soup will splatter everywhere.
4. Skim whatever fact and scum if anything. Add the tendon and boil for 50 minutes natural release 30 to 50 minutes.
5. Remove the bones and most of the aromatics. Set aside any meat and the tendons. Once cold, chop up the tendons. Remove some of the stock (otherwise there
6. Add the stomach to the stock, add fresh aromatics and the spice bag. Boil for 50 minutes and then allow it to naturally release 30 to 40 minutes. Remove the aromatics and spice bag. Once the brisket is cool, slice into thin slices.
7. Assemble the pho with bean sprouts, basil, kway teow and then pile on the meat and tripe.
