Monday, May 18, 2015
Sunday, June 29, 2014
Air Fried Pork Chop by Ong Kian Hwee
Got to use collar meat, unless you can tenderize it perfectly.
Recipe quite easy:
- hit the collar meat to soften the hard part (I just punch it)
- beat an egg with a teaspoon of salt and pepper.
- marinate the meat with the egg mixture for at least half hour in the fridge.
- spread bread crumbs on a plate, and roll/cover the marinated meat on it. Just make sure there is enough crumbs to cover every part/cleave of the meat. (I just bought those fine clumps off the shelves, or you can use crushed Jacob biscuit but I think the texture will not be even)
- air fry it for 20 or 25 minutes at 180, depending on how thick is the pork. Turn it around with 5 minutes left on the timer.
Post link: https://www.facebook.com/#!/photo.php?fbid=10152975306056982&set=gm.666761670059579&type=1&theater- hit the collar meat to soften the hard part (I just punch it)
- beat an egg with a teaspoon of salt and pepper.
- marinate the meat with the egg mixture for at least half hour in the fridge.
- spread bread crumbs on a plate, and roll/cover the marinated meat on it. Just make sure there is enough crumbs to cover every part/cleave of the meat. (I just bought those fine clumps off the shelves, or you can use crushed Jacob biscuit but I think the texture will not be even)
- air fry it for 20 or 25 minutes at 180, depending on how thick is the pork. Turn it around with 5 minutes left on the timer.
Air Fried Turmeric Chicken by Lena Lai
Turmeric - 2 thumb size, ginger - 1 thumb size, sugar (by tbsp), salt n pepper to taste and a bit of soy sauce.
Marinate overnite.
Coat with flour and deep fry or Air Fried (coat with flour, let sit for 15 mins, brush with oil, AF @180 for 15 mins in grill pan)
Post link: https://www.facebook.com/#!/photo.php?fbid=10152467722948726&set=gm.666768113392268&type=1&theater
Air Fryer Paper Wrapped Chicken - Chi Pao Kai by Florence Neo
Photo Credit: Flofoodventure
Recipe from: http://flofoodventure.wordpress.com/2014/06/29/burst-that-bag-with-flavour-chi-pao-kai-paper-wrapped-chicken/
Saturday, June 28, 2014
Airfried Rice Ball Fritters by Michelle Heng
Ingredients (make 9)
1 (rice) cup of overnight rice
1 crab stick (cut to 1cm thickness)
1 hotdog (cut to 1cm thickness)
1 cheddar cheese (cut into small pcs)
A handful mozzarella cheese
2 eggs (beaten)
1 cup of bread crumbs
1 tbsp Worcestershire steak sauce
1 tbsp Japanese mayo
Steps
1. Fill 1/3 of an ice cream scoop with rice, add some cheese and 1small piece of hotdog or crab stick then cover with rice.
2. Use a spoon to press hard before scooping the riceball out from the ice cream scoop.
3. Ensure hands are wet before moulding the riceball further into a ball.
4. Repeat process till all rice are done.
5. Coat riceball with egg then with bread crumbs thoroughly.
6. Freeze the riceballs for 30 mins
7. Preheat airfryer at 200 deg C for 5 mins
8. Spray a spritz of oil onto each riceball.
9. Airfry the riceballs at 200 deg C for 15 mins, turning every 5mins to ensure even cooking.
10. Serve hot with your favorite sauce. I mixed Worcestershire steak sauce and Japanese mayo as my dipping sauce.
11. Bon appetit!
Post link: https://www.facebook.com/photo.php?fbid=886544561361388&set=o.475176279218120&type=3&theater
Wednesday, June 25, 2014
Air Fried Prawn Paste Chicken Wings by Celine Chan
Recipe of Prawn Paste Chicken from: http://www.noobcook.com/prawn-paste-chicken/2
Celine Chan: 20 mins to 30 mins @ 200 degrees. Must preheat the airfryer for 10 mins. The downside is that not as crispy than oil fried. Can add more corn flour to make it more crisp.
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/664661593602920/
