Monday, April 21, 2014

Chicken Katsu

This is a yummy chicken katsu that I recently cooked for my family with nasi lemak. Chicken Katsu should be crispy n juicy .

Ingredients:

5 chicken thighs
1 tbsp of cajun powder
A dash of sea salt
A table spoon of Jap soya sauce
A dash of black pepper

2 eggs beaten
Some plain flour
Some  breadcrumbs

Methods
~ De boned the chicken thighs and wash clean
~ Marinate with all the seasonings and keep in fridge for a few hours.
~ Coat one thigh at a time with plain flour and shake off excess powder.
~ Coat with egg on both side
~ Coat with breadcrumbs on both sides
~ heat up some oil and shallow fry till the skin are slightly golden brown on  medium heat. We are doing partial cooking only to retain the juices.
~ Do the same for all the chicken thighs.
~ Rest the meats for about 15 to 30 mins. Once u are ready to eat , change a pot of new oil .
~ Turn on high heat n shallow fry the thighs again. ~ This round quickly lift up the chicken once crispy and golden brown.
~ Slice with a sharp knife .
~ serve warm with rice or salads.


Tuesday, April 15, 2014

Soft dinner rolls

 
Straight Dough Method

Ingredients
200 ml Warm water
½ + ¼ tsp Instant dry yeast
300g Plain flour
1tsp Garlic powder
15g Unsalted butter (melted)
1 tbsp Sugar
1 tsp Salt

Method

~  In the BM, dissolve sugar and yeast in warm water and set aside for 10 minutes.
~ Then add in flour and salt.
~ And start the kneading until well combined.
~ Add melted butter.
~ Knead until dough is smooth.
~  Do not over knead!
~  Divide dough into approximately 60g portion (about 8 pieces) and roll in a   ball.
~ Cover with cling wrap and proof for an hour.
~  Roll into long strips and place on a lined baking sheet.
~ Cover the dough and let rest for another 30 minutes.
~  Bake in a preheated oven at 190 -200 °C
~  Bake for 12 -15 minutes or until golden brown.
~ Remove from the oven brush with melted butter.
~ Allow to cool for a few minutes before serving
 
Special note :
 
~ If you do not have a BM, you can use  a large bowl, dissolve sugar and yeast in warm water and set aside for 10 minutes. And in another mixing bowl, combine flour and salt. Pour in yeast mixture and knead until well combined. Add melted butter. Knead until dough is smooth. Do not over knead!
 
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Special thanks to my friend Catherine Han for sharing with me such an awesome recipe. Love it !!!
 
 



 
 

Golden tofu cubes



Ingredients:

5 pieces of tau kwa / tofu
3oog of fish paste
1 big carrot ( minced into small pieces )

1 stalk of  spring onions ( chopped into small pieces )

Ottogi Korea Breadcrumbs ( for coating)

2 eggs ( beaten)

2 tbsp of oyster sauce

A dash of pepper

A dash of salt

1 tbsp. of corn flour
 
Methods:

Firstly , mash the tau kwa  / tofu .

Add in fish paste, minced carrots , spring onions and the seasonings.

Finally add in the corn flour to ensure that the mixture is sticky and not wet.

Transfer all to a rectangular tray or round tray.

Steam on high flame for 20-30 mins. When it is cooked, it should be firm.
 
The mixture

Finished steaming

 
 
 

Then rest it till cool . Cut into big chunks and store in fridge overnight.

Beat 2 eggs together.

Cut the tofu into small cubes or your desired sizes.

Coat with the eggs then coat with bread crumbs.

Deep fry till golden brown.

Serve warm with your favourite sauce.

Special note :

~ Should you use tofu, you may need to add more corn flour to ensure that it is not too soft after steaming.
~ You can also bake in oven as well, but the taste may not be as tasty as the fried ones.
~ Coat with eggs too and cover with self raising flour. You can brush with little olive oil on top of each cube.
~ baked at 200 degrees till golden brown.


Oven baked version

This dish is inspired by Lena Lai from SHC as she shared her Air fryer version.

 

Sunday, April 13, 2014

OYSTER OMELETTE ( Orh Luak )

Oyster omelette ( Orh Luak)


Ingredients
2 tbsp. of tapioca flour  
1 tbsp. of rice flour
100ml of water
 2 eggs ( beaten)
1 tbsp. soya sauce
1 tbsp. oyster sauce
1 tbsp. fish sauce
Frozen oysters ( I bought mine from Giant )

Minced garlic ( 1 tbsp.)
chopped spring onion & coriander

Olive oil





Methods:

~Soak the frozen oysters in a bowl of water till soften. Pour away the water and rinse about till water run clean.
~ Mix the tapioca flour and rice flour with the 100ml of water and set aside .
~ Heat up your wok with olive oil
~ Stir fried the minced garlic till fragrant.
~ Pour in the flour mixture into the pan and leave till you start to see bubbles forming.
~ Then pour in the beaten eggs and cook till the eggs almost set. If you want crisper version, you have to cook slightly longer till the sides turn brown and crispy.
~ Add in the seasonings and stir fried together lightly.
~ Then add in the oysters and stir fried for 1 to 2 mins.
~ Serve with your favorite chilli and garnish with chopped spring onion and coriander.

Special Note:
~ Do not over cooked the oysters as it will become hard.
~ For Orh Neng (Oyster Egg) version,  just fried egg first till 80% cooked then add in oysters and  follow by the seasonings . Do a quick stir till oysters are cooked ( mine is big one) so take about 1 min on high heat. Serve hot.
~ Pls note that outside stall ones are more fragrant as they are used lard to stir fry. For home version, this is healthier.


Orh Neng (Oyster Egg)