Airfried Power Sticky Wings

Oh my!!!! This is another easy simple chicken wings dish which I like.  My kids love it too.  This is a crazy dish which many members in one group take turn making this dish including me.  Thank you Sharon Lam for your recipe.

Recipe adapted from: http://www.delishar.com

Instead of oven, I used airfryer

Ingredients:

12 mid wings

2 tbsp honey

1.5 tbsp light soya sauce

Juice of 1/2 lime

1-2 lemongrass, inner soft ends, minced

1 tsp grated ginger

2 cloves grated garlic

Salt and pepper for marinate the chicken wings

Spring onion for garnish

Method:

Preheat airfryer

2. In a small bowl, mix lime, lemongrass, soya sauce, honey, ginger and garlic together.

3. Make the aluminium foil like a basket, fit into airfryer and greased the base.

4. Marinate the wings with salt and pepper.

5. Place the wings in airfryer and bake at 180 deg for 10mins.

6. Open the airfryer, pour the sauce over the wings and use tongs to coat both side of the wings with the sauce.

7. Bake in airfryer again at 160deg for 10mins then another 8 to 10 mins at 180 deg.

8.  The sauce inside the airfryer will thicken and turn sticky when baked.

9. Coat the wings with the thickened sauce before serve.

Tang Yuan (Keroppi shape)

I made these Keroppi Tang Yuan for 3 years specially for my girl.  Think for all the kids, when they see cute tang yuan, they will be happily enjoying the tang yuan.  I am glad she is happy to see such cute tang yuan.

Keroppi Tang Yuan (for kids)

Traditional for adults

Ingredients for dough:

115g Vanillin Glutinous Flour

100ml water

Food colouring

Charcoal powder for black colour

Filling:

Gula melaka sugar, chopped into tiny pieces

Method:

1. Add water slowly to the flour and mix well with hand to get a moist and managable dough.

2. Separate the dough into few portion you want and add the different colourings to the doughs.

3. For Keroppi, add green colouring for face, black for eyes and mouth, pink for cheeks.

4. Roll green dough into oval shape(you can add in filling if you want).

5. Roll two white dough into small ball for eye balls. Attach on top of the face.

6. Roll two tiny black dough and flatten it with finger. Then attach it on top of the white small ball for the eyes.

7. Roll two tiny black dough into strip and attach it on the keroppi face in a "V" shape for the mouth.

8. Roll 2 tiny pink dough into ball and attach it at both side of the mouth ("V").

9. Boil the keroppi tang yuan in a pot of water under low heat.  The tang yuan is cooked when it is floating up to the surface of the water.

Ingredients for soup:

Water

Osmanthus flower

Pandan leaves

Rock sugar to taste

Method:

1. Boil the above soup ingredients and serve tang yuan with the sweet soup.

Steamed Pork Ribs

Omg!! This steamed pork ribs is really sedap!!!  You can eat few bowl of rice simply with this dish.  Yesterday I was searching the website for steamed pork ribs and saw Anncoo blog have recipe for this dish so decided to cook this dish today.  But I steamed it for 1 hours instead of 20mins as I want the meat to be soft enough for my kids to consume.  If you want it for child to consume you have to steam longer and also keep adding hot water in the steaming wok if the water decrease due to longer steaming duration.

Recipe adapted from: http://www.anncoojournal.com

Ingredients:

450-500g spare ribs (with some fats), cut into bite sizes

2 Red chillies, cut to small pieces

2 tbsp Garlic, chopped

1 tbsp Ginger, minced

1 tbsp Spring onion, chopped 

Aluminium foil to cover the steaming plate when steaming

Seasoning: 

    1 tbsp Fermented black bean, rinsed and roughly chopped

    1 tbsp Fermented soya bean paste

    1 tbsp Light soya sauce

    1 tbsp Oyster sauce

    1 tbsp Chinese cooking wine

    1 tbsp Corn flour

    1 tsp Sugar

    1 tsp Sesame oil

     dash of pepper

     2 tbsp Water

Method:

1. Combine all ingredients and seasoning together and marinate for 2 hours or more in the fridge.

2. Then place seasoned spare ribs in a shallow dish plate and cover with aluminium foil, to prevent water drips.

3. Steam at high heat for 20 minutes or until the spare ribs are well cooked (remember to add more hot water when the steaming water is drying out).

4. Garnish with extra chopped spring onion and cut chillies on top before serve. 

Note:  I steamed it for 1 hours in order for the meat to be soft for my kids to consume.