Airfried Roast Pork

It have been a long time since my last roast pork made last year.  I have always use the same recipe from a blog.  Made some roast pok for yesterday dinner to go with homemade Char Siew too.

Recipe and method adapted from: https://bakecooklove.wordpress.com

Ingredients:

Pork belly

Five spice powder

Garlic salt (i used sea salt)

Ground pepper

Method:

1. Cooked the pork belly thoroughly in water (so far the blogs i visited will blanch the pork only, pat dry, prepare skin, season and dry in the fridge overnight. but the neighborhood aunties recommended cooking thoroughly)

2. Remove from water and let it air-dry in the open (around 3 to 4 hours). Pluck excess hair if any.

3. Pat dry any excess water from the pork belly and prepare the pork skin by pricking the skin with the sharp skewer, the more holes the better (for crispier skin)

4. Lightly score the skin with a knife

5. Massage the dry rub into the meat area

6. Rub some lemon/ lime juice on the skin and followed by salt (told by neighborhood aunties)

7. Preheat the air-fryer for 5 to 10 mins at 160degree C (i laid aluminum foil underneath the basket to ‘collect’ the oil for easy washing)

8. Place the pork belly skin facing up into the air-fryer

9. Air-fry for 160degree C for 30mins, 180degree C for 30mins

Copycat of Famous Hongkong Jenny Bakery Butter Cookie

Saw a few members from some baking group tried the recipe from Joycemadethese and they commented it taste very close to Jenny Bakery Cookies.  Me, of course, will give it a try as I am a cookies lover.  No regret at all. It is very buttery and melt in mouth texture.  Even I am not able to buy it on my up coming trip in Hong Kong, I will not feel upset as this recipe is really very good.

Recipe adapted from https://joycemadethese.wordpress.com

Ingredients

200 g butter (must use golden churn tin butter)

50 g caster sugar

75 g all-purpose flour

75 g strong flour (use bread flour)

50 g corn starch

Method:

1. Cream butter and caster sugar until pale and fluffy.

2. Sift the dry ingredients into the butter batter.

3. Fold the ingredients together with spatula until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.

4. Put the dough into a piping bag with star tip nozzle.

5. Preheat oven to 180 C.

6. Pipe the cookies onto the baking tray. Leave about 1cm in between cookies as they tend to expand a little through baking.

7. Bake for 15minutes or until light golden brown.

8. Leave to cool on a cooling rack before storing them in air-tight container.

Honeydew Hokkaido Cupcakes

One year ago, I tried one recipe on hokkaido cupcakes but not to my expectation and hence I dare not try again.  Today, I decided to try another recipe shared by a lady, Shirley Tam.  These hokkaido cupcakes give a light fluffy chiffon cupcakes.  Instead of using vanilla essence, I replaced with honeydew essence and I love the light fragrant of honeydew in the cuppies.  Thank you, Shirley Tam for sharing your recipe.  These hokkaido chiffon cupcake is well like by my family.

Ingredients:

(Yield 9 hokkaido cupcakes)

(A)

3 egg yolks

1/8 tsp salt

20g corn oil

20g hokkaido milk

1/4 honeydew essence

32.5g cake flour

(B)

3 egg whites

1/4 cream of tartar

40g castor sugar

Method:

1. Whisk egg yolks with salt. Then add oil and follow by milk till well combine.

2. Sift in flour and add in honeydew essence. Mix well.

3. Whip egg whites till frothy and add in cream of tartar.  Then gradually add in sugar and beat till stiff.

4. Scoop 1/3 meringue into yolk batter and combine. Then pour this mixture to the balance meringue. Use cut and fold method to combine.

5. Pour batter into cuppies till 90% full.  Give cuppies a few tap.

6. Bake in 140 deg for 20 mins, 150 deg for 20 mins then 170 deg for 10-15mins.

7. When done, tap the cupcakes few time to prevent shrink.  Let it cool down completely then pipe the cream in.

NOTE: Baking temperature and time depend on individual oven.

Whipped Cream:

150g frosty whip powder

145g cold water

1tsp honeydew essence

Method:

1. Whip the ingredients till stiff perk.  Then pipe into cooled cupcakes

Hong Kong Golden Egg Tarts

Haven't been making this Hong Kong Golden Egg Tarts for quite sometime.  Today is my girl last paper for this term so make this for her.

Recipe adapted from http://sg.openrice.com

Ingredients:(make 7 tarts)

110g plain flour

20g icing sugar

14g beaten egg

70g unsalted butter(cold from fridge)

1/4 tsp vanilla extract - I omit

Method:

1. Mix and knead butter, flour and icing sugar into breadcrumbs texture

2. Add egg and knead into dough. Wrap in cling wrap.

3. Refridgerate the dough for 20mins or till workable.

4. Weigh dough 30g and press into mould gently using thumbs.

5. Use fork gently poke holes onto base of pastry.

Ingredients for filling:

100g beaten eggs

40g sugar

110ml water

40ml evaporated milk - I used fresh milk

Method:

1. Boil water and sugar under low heat till sugar dissolve.  Cool to room temperature.

2. Add mill into syrup.  Beat eggs and add into mixture.

3. Sieve the mixture twice and pour into pastry 90% full.

4. Bake at preheated oven 160deg for 20 to 25mins. Tarts is ready when you poke toothpick into the egg filling and it can stand upright.

Minced Pork with Potato

A simple dish that most people like.  I always cook this dish base on agaration of ingredients used.  You can use my recipe as a guide if you want.

Ingredients:

150g minced shoulder butt pork

1 potato, remove skin and cut into slice

1.5 tbsp sesame oil

3 cloves garlic, minced

1/2 tsp chicken powder

1 tbsp Kwong Cheong Thye Superior Dark Soya Sauce (based on my agaration)

About 150-200ml water (based on my agaration)

Spring onion, chopped (for garnish)

Seasoning for pork:

1tsp light soya sauce

1tsp Kwong Cheong Thye dark soya sauce

1.5 tsp corn flour

1.5 tsp sesame oil

Dash of huatiao wine

Method:

1. Marinate the pork with seasoning and set aside.

2. Heat oil in wok. Stir fry garlic till fragrant.

3. Add in sliced potatoes and stir fry till half cook.

4. Add in seasoned pork and quickly stir fry to separate the pork.

5.  Add in chicken powder and dark soya sauce. Stir fry till pork is almost cook.

6. Add in the water and let it simmer till when it bubbling. Off heat and serve on plate. Garnish with some chopped spring onion.

Krill fritters

This had always been in my mind to try making krill fritters but krill is not always available in market.  This time I spotted in wet market and I bought and give it a try.  I goggled for recipe for my reference and decided to use recipe from Table for 2 as reference.  I made some adjustment to the ingredients as I am using fresh krill.

Ingredients:

1 cup of plain flour

1/2 cup of water

1 egg

1/2 tsp salt

270g fresh krill

1/2 cup chopped spring onion

Method:

1. Wash, drained and pat dry krill. Set aside.

2. In a bowl, mix water, egg and salt together.

3. Add flour and mix till batter is formed.

4. Add in spring onion and krill and mix well.

5.  Heat oil for deep frying.

6. Using medium low heat, scoop a tablespoon of krill batter and deep fry till golden brown on both side.

7. Serve hot with chilli sauce

Steamed Chicken with Black Fungus

I have eaten this dish at foodcourt before and really very keen to try cooking it myself.  I have been goggling for recipe to try out and finally decided to follow the recipe by Christine's recipe blog.  No regret as it is really good!!!

Recipe adapted from http://en.christinesrecipes.com

Ingredient:

3 Chicken thigh, chopped

Some fresh black fungus, wash and cut into small pieces

5 red dates

1-2 mushroom

Some shredded ginger

Diced spring onion, for garnish

Seasonings:

3 tsp light soy sauce

½ tsp dark soy sauce

1 Tbsp oyster sauce

1 tsp shaoxing wine

1 tsp cornflour/corn starch

1 tsp sugar

1/4 tsp salt

white pepper, to taste

sesame oil,to taste

Method:

1. Rinse the chicken parts and wipe dry with paper towels. Mix well with the seasoning.  Cover and let it rest for 20 mins.

2. Soak red dates and mushroom separately until softened.  Cut red dates into half and mushroom into slices. Mix into the marinated chicken and add the shredded ginger.

3. Steam the chicken in wok over high heat with a lid on, for about 20 mins or until cooked through.  If there is no more blood seen on the chicken, it's done.  Garnish with spring onion and serve.