Airfried Crispy Cod Steak with Ginger Plum Sauce

Oh mine, my anyhow humtam dish turned out to be so delicious. Must record down before I forget how to do it again. The steak was crispy and goes very well with the sauce.

INGREDIENTS

2 slices of big cod steaks

Pinch of salt, pepper

1/2 tsp ginger powder

1/2 tsp garlic powder

1/4 tsp turmeric powder

1 part Kentucky powder VS 1 part corn flour to coat

1 tbsp plum sauce

Ginger slices

METHODS
1. Pat dry cod steaks.
2. Marinate with salt, pepper, ginger powder, garlic powder and turmeric power.
3. Coat the steaks with Kentucky powder + corn flour lightly.
4. Spray mist oil on the steaks evenly.
5. Pre-heat airfryer and cook for 180 deg C for 15 mins, then 200 deg for 5 mins. Timing will vary according to the fish size.
6. In a wok, fry ginger slices until brown. Off flame and add plum sauce diluted with water.
7. Serve the cod steaks and drizzle the sauce on top.

Happy Monkey Year

Wishing All A Happy Lunar New Year!

HUAT HUAT HUAT!

Cereal Prawn

I have been lazy to update my recipes in my blog, so lazy that Grace told me my last post was more than a year ago :P Ok time to move my butt, oops.... my fingers to update before I forget all these yummy recipes.

Ingredients

10-12 large prawns
Salt and pepper to marinate

1/2 beaten egg
1.5 tbsp plain flour
1.5 tbsp corn flour

3-4 garlic cloves (minced)
1 knob butter
Few stalks of curry leaves (remove stem, rinse and drain)
1 red chili or chilli padi (depends on how spicy you prefer)
1 cup instant cereal
1/2 tbsp milk powder (optional)
1 tbsp sugar
Pinch of salt

Methods
1. Cut a deep slit on the prawn back and devein.
2. Marinate with salt and pepper for 15mins or more.
3. Coat the prawns with egg, plain and corn flour evenly.
4. Deep or shallow fry the prawns until just cooked. Set aside.
5. Melt butter in a pan, sauté the minced garlic, add in curry leaves and sliced chilli till fragrant.
6. Turn to low flame and add in cereal, sugar and pinch of salt. Fry until the cereals turn slightly brown.
7. Add in prawns and toss evenly.

Eggless Tiramisu Cake

October is a busy month for me as we have 7 family members celebrating their birthdays. Yes, all the same horoscope, Libra. Here's one cake I had made and is for my hubby, an eggless tiramisu cake using recipe from Laura Vitale. This cake is non-bake and easy, just needing more time for the cake to set in the fridge. You will need at least 5 hours so I would prefer to prepare this cake a day earlier.

You could watch her YouTube video at https://youtu.be/w5fXGQIgHmo

Note: The recipe calls for 2.5cups of very strong coffee, I was using the baking measuring cup and I found that I didn't need that much. Maybe half of it would be more than sufficient. 

Here's another tiramisu cake I made using the same recipe but with more designs on it:

http://yukiecody.blogspot.sg/2012/11/golf-theme-tiramisu-cake-for-avid-golfer.html

Oreo Mango Non-Bake Cheesecake

It's Summer! Hot! Super hot! And it's also the time where mangoes are plentiful. Did you realize in recent years there are many jumbo mangoes around? This size is perfect when you want to decorate your cakes by slicing out more flesh out of it.

Here's a non-bake cheesecake using mango, modified from Christine's Recipe.

Ingredients
120g Oreo cookies
70g butter, melted
250g cream cheese, room temperature
55g caster sugar
150ml thickened cream/ whipping cream
2 tsp gelatine powder
30ml hot water
1 big ripe mango, peeled

Lemon juice or essential oil (I only use Young Living essential oil that is safe for ingestion)
Apricot jam (Orange marmalade works too) & hot water to glaze

Method

1. Remove the cream sandwiched between the oreo cookies and process the cookies in a food processor/blender until finely crushed. Add melted butter to combine and transfer the crushed cookies mix to the base of a spring form pan. Use a spatula to press them firm and chill in freezer for 15 mins or until firm. 
2. Stir the gelatine powder in hot water until the gelatine dissolves. (Remark: If you find it's difficult to dissolve the gelatine completely, place the bowl of gelatine mixture in a large bowl of hot water. It helps the gelatine to dissolve easily and quickly.)
3. Use an electric mixer to beat the cream cheese and sugar until smooth and creamy. Add lemon juice/ essential oil. Mix in the cream using slow speed until combined. Pour the gelatine mixture in and mix well. Pour the cream cheese mixture over the biscuit base. Tap the pan firmly on the table to level it or release some trapped bubbles. Refrigerate until firm or overnight.
4. Remove the cheesecake from the fridge 15 minutes before serving. 
5. Cut the mango into cubes, set aside. For the balance of the mango flesh, pour into blender with some lemon juice/ essential oil and blend them well.
6. Spread the mango puree onto the cheesecake and arrange the mango cubes on top.
7. To glaze, microwave (20secs) 1 tsp of apricot jam and hot water, wait till it is slightly cooled and brush onto the fruits using a pantry brush.

Note
For essential oil I only use Young Living brand, here's the website:
https://www.youngliving.com/en_SG

Lemon (Citrus limon) has a strong, clean, purifying citrus scent that is revitalizing and uplifting. It consists of 68 percent d-limonene, a powerful antioxidant. It is delightfully refreshing in water and may be beneficial for the skin. Lemon essential oil is cold-pressed from the rinds of lemons. Jean Valnet MD estimated that it takes 3,000 lemons to produce one kilo of oil. In his book, The Practice of Aromatherapy, Valnet wrote that lemon is a tonic for supporting the nervous and sympathetic nervous system. Lemon has an approximate ORAC of 6,619 (TE/L). TE/L is expressed as micromole Trolox equivalent per liter.

With a birthday tag, it's ready to be delivered as a birthday cake :)

Air-fried Chicken Pie

I always find it quite a chore to make chicken pies as you need to make the dough, cook the filling and bake it. But with the help of the puff pastry sheet and air-fryer, things seem more manageable ;) Here's a good recipe shared by Chelsia.

Ingredients
2 chicken thighs (deboned and cut into cubes)
1 onion (diced)
1 carrot (diced)
2 small potatoes (diced)
Mushrooms (optional)
2 hard-boiled eggs (remove shell and cut into half)
Light soya sauce
Pepper

Salt
Black pepper
Italian mixed dried herbs

Garlic powder
Worcestershire sauce

Plain flour
Milk

2 sheets of Pampas puff pastry (available from Phoon Huat)
Melted butter to glaze

Methods
1) Season the chicken cubes with light soya sauce and pepper.
2) In a pan/wok, saute onion and add in carrot and potatoes.Add some water to cook the vegetables followed by adding in chicken cubes and mushrooms.
3) Add in salt, black pepper, dried herbs, garlic powder, worcestershire sauce.
4) When the chicken cubes are cooked, sprinkle some plain flour and stir well. Pour in some milk and simmer for the vegetables to be soften.
5) On a non-stick baking tray (of Philips air fryer) lay 1 piece of Pampas puff pastry sheet as the pie base, use a fork to gently poke some holes.
6) Pour in the cooked filling and arrange the eggs on top.
7) Trim off the edge excess to make it neat. Use a brush to glaze the edges of the pastry with melted butter.
8) Cut the 2nd piece of puff pastry sheet to desired size enough to cover the top, I used a fork to press down the edges a little and poke some holes at the center.
9) Brush the top with melt butter and airfry at 180 degree for about 6 mins or until it form golden brown.

Air-fried Char Siew

 

 I used to roast my char siew using oven and after tried it on air-fryer, I find the latter is faster and tastier ;)

Ingredients (2pax)
200g Pork Shoulder Butt
1 tbsp Hoisin Sauce
1/2 tbsp Oyster Sauce
1 tsp Light Soya Sauce
1/2 tsp Dark Soya Sauce
1 tsp Chinese Cooking Wine (eg Hua Tiao Wine)
1/2 tsp Sesame Oil
1/2 tbsp Honey
1/2 tbsp Sugar
1 tsp Garlic Powder
1/4 tsp Chinese Five Spice powder
Dash of White Pepper

Rice and cucumber slices to go with the char siew

Methods
1. Slice the shoulder butt meat into 2 long pieces.
2. Marinate with all above mentioned seasoning and leave inside fridge overnight.
3. Pre-heat AF at 200 deg C for 5mins.
4. Place the meat slices on baking tray (without sauce) and AF for 10 mins at same temperature (oil not needed). At 5mins, baste with sauce and flip to the other side.
5. Reduce temperature to 160 degree C and AF for about 15mins until charred at some areas. Same thing, baste and flip at every 5mins interval until done.
6. Cool the char siew a bit and slice.
7. Heat up the remaining sauce and serve with the char siew.

 Oven-roasted char siew, using pork belly