Thursday, 1 February 2018

Air Fried Miso Lamb Rack 空气炸锅味增羊排



I have been getting the undesirable flu since last night and I wanted to cook easy fuss free dinner as soon as possible. This Air Fried Miso Lamb Rack 空气炸锅味增羊排 is another quick-to-cook dish for our low carb low sugar dinner. I pre-marinated the rack of lamb early afternoon...then 25 mins including prep and air frying in the evening. Our comfort food for the rainy weather.



Main Ingredients :
  • 1 rack of lamb (approx 500 to 600 gm)

Marinade/Seasonings :
  • 1 tbsp dashi miso paste
  • 2 tbsp mirin (optional)

Method : 
  1. Cut rack of lamb to your desired size to fit into air fryer (my rack came in 7 chops, I had to cut into 4 chops on one side and 3 chops on the other side to fit into my air fryer). If your air fryer is petite in capacity, you may have to slice them into individual lamb chops for easy cooking. 
  2. Combine marinade/seasonings. Rub and massage thoroughly on all sides of the rack of lamb. Leave to refrigerate overnight or at least half a day in the same plate/tray.
  3. Bring rack of lamb back to room temperature when ready to cook. Arrange lamb of rack on a lined baking tray.
  4. Air fry at 250C (or highest temp of your air fryer) for 10 to 15 mins (subject to highest temp of your air fryer) or till it's nicely browned on the outside. 
  5. Adjust air fryer temperature to 160C for 10 to 15 mins (subject to size and thickness of meat).
  6. Use a meat thermometer to check internal temperature of lamb rack intermittently by inserting it to the centre of the meat. A perfect medium (firm & springy) is achieved once the centre reaches 65C to 70C internal temperature. If you prefer medium rare (soft & springy), then the desired internal temperature should be at the range of 60C to 65C. If you like it well-done (firm), then go for 75C.
  7. Remove from air fryer once you've achieved desired doneness, cover with foil (to retain moisture) and leave to rest for 10 minutes before carve and serve.

Note

1. If the rack of lamb is of superior quality, there's really no necessity for too much complicated seasonings. I've kept it very simple so that the natural taste of the meat would prevail.

2. I used Dashi Miso instead of ordinary miso for the enhanced taste on the crust. It's really your own choice on which type of miso paste to use. 


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Tuesday, 30 January 2018

Air Fried Pork Ribs 空气炸锅排骨




Main Ingredients :
  • 4 to 6 pcs fresh bone-in pork ribs 

Marinade/Seasonings :
  • 100ml coconut milk or coconut cream (to keep the meat moist and tenderised)
  • 1 tbsp hoisin sauce
  • salt (to taste)
  • pepper (to taste)

Glaze :
  • 1 tbsp coconut milk or coconut cream
  • a few drops hoisin sauce
  • a few drops honey

Method : 
  1. Rub a little salt on pork ribs, rinse and pat dry.
  2. Combine marinade/seasonings in a plate/tray and mix well. Dip pork ribs into marinade mixture and leave to refrigerate overnight or at least half a day in the same plate/tray.
  3. When ready to cook, arrange marinated pork ribs on a lined baking tray.
  4. Air fry at 250C (or highest temp of your air fryer) for 5 mins. 
  5. Adjust air fryer temperature to 150C for 20 to 25 mins (subject to size and thickness of meat). 
  6. When done, brush glaze mixture onto all sides of pork ribs. Continue to air fry at 250C (or highest temp of your air fryer) for another 5 mins to 10 mins (subject to highest temp of your air fryer). 
  7. Pork ribs should be slightly charred on the outside and still tender and succulent on the inside. Serve whilst hot!

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Monday, 29 January 2018

Easy Deep Fried Soft Shell Crabs 简易油炸软壳蟹



*in collaboration with Dancing Chef for Thai Seafood Sauce

We Chinese consume various foods for different symbolic and auspicious meanings. This' especially so during the Chinese New Year (CNY) period. Now that we're fast approaching this year's CNY, I've cooked this Easy Deep Fried Soft Shell Crabs 简易油炸软壳蟹 to wish all my friends and loved ones 事业, 人气, 运气都像蟹一样, 一煮就红! 气势如虹 in the new year! 

To make the dish more flavourful, I've used Dancing Chef™’s Thai Seafood Sauce to make an easy gravy/dipping sauce to go with the deep fried soft shell crabs. We like it!

Dancing Chef™ Chinese New Year Promotion
Dancing Chef™ Paste 100g and Suki Sauce 230g : 3 for S$7.85 (UP: S$2.85) are available at all major supermarkets from 1 January 2018 to 28 February 2018. 


Ingredients :
  • 5 pcs mid-sized soft shell crabs
  • 1 tbsp Dancing Chef Thai Seafood Sauce
  • 70 gm bread crumbs 
  • 6 tbsp tapioca flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 beaten egg
  • cooking oil for deep frying
  • spring onions (for garnishing)(optional)
  • sliced green chili (for garnishing)(optional)
  • sliced chili padi (for garnishing)(optional)

Gravy / Dipping Sauce :

  • 1 packet Dancing Chef Thai Seafood Sauce
  • 1 tsp sugar
  • 80ml water

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Pat dry soft shell crabs with paper towels.
  2. Prep 3 trays to coat/dip soft shell crabs for deep frying. Tray 1 - Tapioca flour, baking soda, salt, sugar. Mix well. Tray 2 - Beaten egg, 1 tbsp Dancing Chef Thai Seafood Sauce. Mix well. Tray 3 - Bread crumbs
  3. When ready to cook, heat cooking oil in saucepan/wok at medium heat.
  4. Coat/dip soft shell crabs in the sequence of Tray 1, Tray 2 and Tray 3.
  5. Deep fry at medium heat till coated soft shell crabs turn golden brown. 
  6. Remove ingredients from hot cooking oil and leave to rest on a plate lined with paper towel.
  7. Meanwhile, combine all gravy/dipping sauce ingredients in a pan and bring to boil. 
  8. Plate, garnish and drizzle gravy/sauce over soft shell crabs when served.

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Thursday, 25 January 2018

Chicken Gyoza in Creamy Thai Stock 泰式椰香金元宝



*in collaboration with CP and Emporium Shokuhin

Gyoza looks exactly like Chinese Ingots (元宝). Who doesn't want lots of 元宝 in the New Year? I want lots and lots of gold ingots!! This Chicken Gyoza in Creamy Thai Stock 泰式椰香金元宝 is so easy to make that it requires only Step 1-2-3 to create the symbolic meaning for our New Year! I air fried the gyoza first for the fragrance and crispiness. And dip them into the Thai coconut cream stock for the flavours. New approach but the texture and flavours work well for my family!

CP Jumbo Shrimp Wonton and CP Chicken Gyoza are available at Emporium Shokuhin. Enjoy 50% OFF CP Jumbo Shrimp Wonton and Chicken Broth when you shop online at cpshopz.sg. Promotion starts from 1st Feb 2018.


Ingredients  :

Dumplings
  • 1 packet CP Chicken Gyoza (about 18 pcs)

Creamy Thai Stock
  • 1 packet CP wonton soup seasoning (c/w CP Jumbo Shrimp Wonton packaging)
  • 200 ml water
  • 50ml coconut cream
  • 1 tbsp smoked paprika
  • 3 tbsp lime juice
  • 2 tbsp mirin
  • 2 tbsp fish sauce
  • 2 tsp sugar
  • 1 small onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 3 chili padi (sliced)
  • 1/2 stalk coriander (finely chopped)
  • 1 green chili (sliced)(optional)

Garnishing
  • 1/2 carrot (peeled, thinly sliced and cut to flower shape)
  • 1 baby red radish (thinly sliced)(optional)
  • 1 stalk coriander


Method : 
  1. Combine carrot slices and all creamy Thai stock ingredients and seasonings in a saucepan and bring to boil. Set aside.
  2. Heat dumplings/Jumbo shrimp wontons as per packet instructions. Deep fry, air fry or bake (I air fried at 200C for 10 mins).
  3. When ready, assemble all in serving plate, garnish and serve. 

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Jumbo Shrimp Wonton with Thai Salad & Spicy Dressing 欢乐嘻哈大团圆


*in collaboration with CP and Emporium Shokuhin

Wonton in my family denotes 团团圆圆 and we always have wontons or dumplings during Chinese New Year. This year would be no exception. Instead of the normal dumpling soup, I've attempted something more colourful, auspicious and cheerful for the CNY by accompanying with Thai vegetables salad and spicy dressing. For this Jumbo Shrimp Wonton with Thai Salad & Spicy Dressing 欢乐嘻哈大团圆, the dressing's easily prepared by using the seasonings that c/w CP Jumbo Shrimp Wonton packaging + a few other simple ingredients. It's an explosion of flavours (spicy, sour, salty, sweet) that goes very well with the dumplings! With the already cooked dumplings, the dish cannot be any easier!

CP Jumbo Shrimp Wonton and CP Chicken Gyoza are available at Emporium Shokuhin. Enjoy 50% OFF CP Jumbo Shrimp Wonton and Chicken Broth when you shop online at cpshopz.sg. Promotion starts from 1st Feb 2018.


Ingredients  :

Dumplings
  • 1 box CP Jumbo Shrimp Wonton (8 pcs)

Dressing/Sauce
  • 1 packet CP wonton soup seasoning (c/w CP Jumbo Shrimp Wonton packaging)
  • 200 ml water
  • 3 tbsp lime juice
  • 2 tbsp mirin
  • 2 tbsp fish sauce
  • 2 tsp sugar
  • 1 small onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 green chili (sliced)
  • 3 chili padi (sliced)
  • 1/2 stalk coriander (finely chopped)
  • toasted sesame (optional)

Salad
  • 2 mid-sized onions (julienned)
  • 1 carrot (peeled and shredded)
  • 1 Japanese cucumber (shredded)
  • 1 yellow capsicum (shredded)
  • 1 thumb size ginger (peeled and shredded)
  • 1 stalk coriander (finely chopped)
  • 5 pcs red baby radish (thinly sliced)(optional)
  • 1/2 cup toasted walnuts (or any other preferred nuts)(optional)
  • can add shredded mangoes (which I did not have at home)

Method : 
  1. Combine all dressing/sauce ingredients and seasonings in a saucepan and bring to boil. Set aside in a small bowl or ramekin.
  2. Combine and toss all salad ingredients with a little dressing/sauce. Set aside.
  3. Heat dumplings/Jumbo shrimp wontons as per packet instructions. Boil or steam. 
  4. When ready, assemble all in serving plate, garnish and serve. 

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Tuesday, 23 January 2018

CNY Miso Madai (Seabream) 年年有鱼花开富贵



The symbolic 年年有鱼, 年年有余 Chinese Yu Sheng is must-have starter in our Chinese New Year's feasts, meaning we have abundance for the coming year. Besides the generous Chinese Yu Sheng (鱼生) that's more filling to the stomach, this' another auspicious alternative - a lighter, more refined and delicate version of Yu Sheng using really quality fish and ingredients. This way, you'll have more stomach room for other dishes to follow! Do my Chinese New Year Miso Madai (Seabream) 年年有鱼花开富贵 plates look like Chinese & Japanese gardens respectively? The steamed fish version echoed the Chinese cooking style, making it the Chinese Garden. The other version echoed the Japanese Garden and was served as raw sashimi.

Madai is an iconic and and one of the most prized fish in Japan. Therefore, Japanese typically serve Madai in special or important occasions such as New Year. From the sea bream family, Madai is a seasonal fish that's rare in the summers. I could not contain my happiness when I was able to obtain a portion of this precious catch from Emporium Shokuhin. I immediately prep and serve the fresh fillet upon reaching home. You can imagine the freshness and natural clean, delicate sweetness from the fish. Given such superior quality, there's seriously no necessity to add much seasonings to marinate. I was told by the counter staff that the fillet was of sashimi grade. Therefore, I decided to use half a portion for raw sashimi (Japanese style) and half a portion for steaming (Chinese style). My not-so-fantastic knife skills aside, the dish's so easy to prepare and the madai slices were indeed melt-in-the-mouth, be it raw or steamed. And it's so so so cohesive and flavourful when put together into our mouths with mentaiko chirimen, red baby radish, dill, micro greens and the simple miso dressing. 

This Chinese New Year Miso Madai (Seabream) 年年有鱼花开富贵 will be a sure winner for my family feast this new year.







Ingredients  :

Madai / Seabream
  • 250 gm sashimi grade fresh madai (sea bream) fillet (cured in ice water with a little salt and vinegar for 10 mins, drained, sliced and chilled till serve or cook)(available at Emporium Shokuhin)

Sauce
  • 1.5 tsp organic dashi miso paste (or to taste)(available at Emporium Shokuhin)
  • 5 tbsp mirin (available at Emporium Shokuhin)
  • 1 tbsp Japanese sushi vinegar
  • 5 tbsp water 

Sides & Garnish
  • 1 packet organic asparagus (about 10 sticks)
  • a dash of salt & pepper (to season with asparagus for steaming)
  • 1 mid-size onion (cut to rings)
  • 2 pcs red baby radish (thinly sliced)
  • mentaiko chirimen (mentaiko coated dried tiny sardines)(available at Emporium Shokuhin)
  • dill (for garnishing)
  • mixed edible flowers & micro greens (for garnishing)


Method : 
  1. Sprinkle a dash of salt & pepper over asparagus and steam for 5 to 8 mins (subject to size of asparagus). Set aside.
  2. To prepare miso sauce, combine dashi miso paste, mirin, vinegar, water in a saucepan and bring to boil. Set aside.
  3. Steam a portion of sliced fish for 2 to 3 minutes (or till just cooked).
  4. Arrange and assemble asparagus, fish slices (raw and steamed on separate plates), onions, red radish, mentaiko chirimen. 
  5. Spoon miso sauce on steamed fish slices. For sashimi, set aside miso sauce for dipping only.
  6. Garnish with dill, mixed edible flowers & micro greens before served.

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