Showing posts with label deep fried. Show all posts
Showing posts with label deep fried. Show all posts

Thursday, July 24, 2014

Honey Sprite Chicken Wings


Honey Sprite Chicken WIngs

Ingredients :
6 pcs chicken wings
Some chopped coriander leaves

Marinade : 
Honey Sprite Chicken Wings
Marinade for about 30 minutes.
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp soy sauce
2 tbsp custard powder
2 tbsp tapioca flour
1 egg

Sauce:
200 ml sprite
3 tbsp honey
1/2 tsp salt
1 tbsp rose wine
1 tbsp plum sauce

Method:
Rinse chicken wings and drain well.
Season with the marinade for 30 minutes.
Deep fry into hot oil, until golden brown and cooked.

Remove and drain well, keep a side.
Cook the sauce mixture with some chopped corainder leaves until half thicken.
Add in chicken wings,stirring constantly at high heat until well combine and thicken.
Dish up and sprinkle some fresh chopped coriander leaves and serve with hot steaming rice.

Honey Sprite Chicken Wings

Finger lickin' good :)

Wednesday, October 9, 2013

Purple Sweet Potato Doughnut

Purple sweet potato doughnut

I loveee purple sweet potato, I lovee the colour. I made steam sweet potato cake , ondeh-ondehmantouangkoo kuih and cek mek all from purple sweet potato..beside the colour I also love how it gives a soft texture to all these kuih...haha...And here is another one..doughnut!!

Here's the recipe for the soft and fluffy sweet potato doughnut.
Recipe's from K.Nor.

Ingredients:
100 gm purple sweet potato ( steamed and mashed)
Purple sweet potato doughnut
200 gm flour
11/2 tsp instant yeast
50 gm caster sugar
1 tbsp condensed milk
11/2 tbsp butter
1 egg yolk
1/2 tsp salt
60 ml water

Oil for deep frying
Icing sugar for coating

Method:
Peeled purple sweet potato and cut into pieces, steam until soft and mash whilst hot. Keep a side and let it cool.
Mix together flour, yeast and sugar. 
Add in  mashed purple sweet potato , condensed milk, butter , egg yolk and salt, whisk together.
Lastly , slowly add in water to form a soft and elastic dough.
Cover and leave to prove for about 1 hr, till it double in size.
Mould it into a ball then let it rest for 15 minutes.
Roll it out into a thin sheet about 10mm thick, then cut it with doughnut cutter.
Place uncooked doughnuts onto a lightly flour baking tray and cover with a wet cloth,leave it to prove for 35 minutes.
Deep fry doughnuts in hot oil till golden brown.
Dish up and coated with icing sugar.Serve.
Purple sweet potato doughnut

Steamed and mash the purple sweet potato...
Purple sweet potato doughnut

After proving....
Purple sweet potato doughnut

Deep fry....loveeeee the color , so sweet!!;)
Purple sweet potato doughnut

Soft and fluffy!!!...
Enjoy!!


Monday, April 8, 2013

Cek Mek Molek ( Beautiful Lady)

Cek Mek Molek,kuih asal dari Negeri Kelantan
Cek Mek Mlek ( Beautiful Lady )

This month is Malaysian Food Fest , Kelantan , and as usual , I'll cook or bake some goodies to participate in this event. And, I choose this  Cek Mek Molek, not just because it's easy but tasty too..yup, I tried this before, not only once ,but almost weekly.......hehe. There's a stall near my house selling this Cek Mek Molek...

For this Cek Mek, I used purple sweet potatoes , so the colour are darker. I fried over medium heat, that made the skin not pretty, and the sugar inside not fully melted. When I bite it, I can feel the crup crup sound, the sugar....which it's not bad , something different....lols

Here's the recipe from Wendy .

Ingredients:
500 gm steamed sweet potatoes
100 gm plain flour
coarse grain sugar for filling
oil for frying

Method :
While the sweet potatoes were hot, mash them fine and add in flour.You may not need all or you may need more.Just add until pliable dough is formed.
Divide dough into equal pieces ( 30gm each).
Lightly dust hands with flour and flatten each pieces of dough.
Fill with 1 tsp sugar.
Seal up and make it into oblong shape with pointing ends.
Repeat until all the dough filled and formed.
Deep fry the cek mek on medium heat until a crust forms o the outside.
Drain and let it cool before serving.


Mashed sweet potatoes....


Form a dough......


Divide into 30 gm each.....


Shaping Cek Mek.....

Do hop over to Wendy's blog for a video on how to shape cek mek....

I'm submitting this post to Malaysian Food Fest hosted by Gertrude of My Kitchen Snippets.

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Thursday, October 18, 2012

Terengganu Kuih Tepung Bunga


Tepung Bunga is one of the traditional kuih from Terengganu. When translate it into English it become ' Flour Flower'.....the name is so cute, isn't it ?And it does look like cream puff...hehehe...

This Tepung Bunga has the crispy / crunchy skin, and chewy in the middle. I dusted some icing sugar on it for more umphh....and of course you can eat it without dusting the icing sugar too.

The recipe is from K.Nor ,  ;)

Ingredients:
1 1/2 cup glutinious flour
3/4 cup ( 180 ml) thick coconut milk 
1/2 tsp salt
2 eggs, but I use one only, it's enough. Slightly beat.
Oil for deep fry
Some icing sugar for dusting

Method:
Mix salt and glutinous flour.
Add in coconut milk, and knead to form a dough.
Divide into a small balls, about 18 -20 gm each, then flatten it with your palms.
Dip it into the eggs, and deep-fry in the hot oil , until golden brown.
Dish up and place it on paper towel.
Dust some icing sugar and serve.



 Knead to become a dough....


Divide into small dough about 20 gm each, the flatten it with your palms....

Deep fry in hot oil....it puff up and begin to crack.....

See the cracked? like flower?, I think this is why they have been called Tepung Bunga / Flour Flower

Chewy in the middle and crispy on the outer layer....yum yum...



I'm submitting this post to Malaysian Food Fest host by Lena of  frozen wings.


Thursday, May 24, 2012

Braised Bean Curd Skin Rolls In Tomato Sauce

I guess, 90% of us like dim sum, although it is quite oily, but we still do love it. And I always keep this in my mind,when I'm in the restaurant * don't worry , just eat, later drinks lots of tea*......hahaha, the tea will wash all the oily stuff...lol:) 

If we are in dim sum restaurant, I'll find a table that just suitable for us, try not to go for the  big table, because , the eyes will do the talking,will order.... ,take this, take that and this and that...until the table full of dim sums ....and end up we can't finish the dim sum :(

Ok, here's one of our favorites, Braised Bean Curd Skin in Tomato Sauce.

I'm submitting this post to Aspiring Bakers #19 : Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Ingredients:
300 gm half lean and fat pork, minced
2 tsp cornflour

1/4 pepper
1 tsp salt
100 gm fish paste from here

Sauce :(for +-15 pcs)
3 tsp sugar
1 tsp sesame oil
1/4 tsp pepper
1 tbsp oyster sauce
4 tbsp tomato sauce
1 cup water

Method:
Combine minced meat with salt , pepper and cornflour.Stir in 1 direction, until it becomes sticky.
Mix it with fish paste and stir in 1 direction , until become sticky.
Wash and cut the bean curd sheet into rectangle shape.
Place a piece of bean curd sheet onto a working table, spread some filling on top and wrap it up.
Press both edges.
Heat up oil for deep frying, deep-fry the parcel until golden brown. Dish up and drain.
In a pan, boil the sauce ingredients, add in the fried fu pei.
Cook until the sauce thicken and almost dry.
Dish up and serve.


This is the bean curd sheet that I used. It  turned soft when I wash it.  


 Cut the bean curd sheet into a rectangle shape.


Spread some filling and wrap it up.

 Press down both edges.


Makes about 28 pieces.


Deep frying. Use medium to low fire.




Cook with the sauce until the sauce thick and almost dry up.

Monday, July 18, 2011

Sesame Chicken Wings

Sometimes,when we cook refering to a cookbook, we don't have all the needed ingredients.This goes with this fried chicken wings too.The recipe call for reddish cheese, but I don't have, I only have Sichuan Beancurd with Chilli and Sesame oil.So I replaced the reddish cheese with Sichuan Beancurd, and its turn tasty too.Although it says Chilli in Beancurd, but it's not spicy.

From: My Favourite Chicken Wings by famous Cuisine.

Ingredients:  
5 chicken wings
sesame seed

Marinade:
1 egg
2 pieces of reddish cheese (I used Sichuan Beancurd with Chilli & Sesame oil)
1 tsp of reddish cheese juice
1/4 tsp salt
2 tsp sugar
1/4 tsp pepper
1 tbsp tapioca flour

Method:
Rinse chicken wing and drain well.
To make chicken stick: Remove the chicken meat from the bone until to the edges,turn over the chicken meat.
Season with marinade and marinate for 30 minutes.
Sprinkle some sesame seeds onto the wings,and deep fried into hot oil until golden in colour.
Dish out ,drain well and serve.

*As for the chicken stick, the meat will go back to normal shape while marinate, you need to push the meat to the edges and sprinkle some sesame seed and immediately put it into hot oil,then you'll get the boxing type.

Thursday, July 14, 2011

Durian Doughnuts

A doughnut filled with durian filling.For those who loves durian , will surely love this.For doughnuts,I used the same  recipe I got from here.  I think I'll paste the recipe here :

Ingredients:
(A)
300 gm bread flour(high protein flour)
200 gm plain flour
5 gm salt
60 gm sugar
20 gm milk powder
1/2 tbsp baking powder
31/2 tsps instant yeast

(B)                   
2 egg yolks
280 ml cold water


(C)
50 gm shortening

Method:
Mix (A) till well blended.
Add (B) and knead to form a dough.
Add (C), knead to form a smooth dough.
Cover the dough with wet cloth and leave it to prove for 45 minutes, or till it doubles in size.
Here is how I prove my dough.
Mould it into a ball then let it rest for 15 minutes.
Roll it out into a thin sheet about 10mm thick, then cut it with a round cutter.
Use scissor to clip the surface ,to make the thorns.
Place uncooked doughnuts onto a lightly flour baking tray and cover with a wet cloth,leave it to prove for 35 minutes.
Deep fry doughnuts in hot oil till golden brown.Dish up and let it cool.

Filling :
100 gm whip topping cream.
125 gm durian flesh

Methods:
Whip the topping cream, put in the fridge.
Strain the durian flesh through a filter,so you can get a fine texture.
Combine whipped whipping cream and durian flesh.Set it in the fridge.

Take a doughnut, use knife prick a hole,fill in the filling.Serve.

Saturday, May 14, 2011

Honey Chicken Wing

I finally can access to my internet line .Since Tuesday night, I cannot acces to my internet.My main internet port having a problem, after several attempt by the TM technician, I finally got it back....huh....Ok, let's pass that out.Let's see today menu......Honey Chicken Wings.
Ingredients:
5 chicken wings
1 tbsp white sesame seed..toasted

Marinade:
1 egg
1/2 tsp salt
1/2 tsp pepper
2 tbsp potato flour/ corn flour

Sauce:
2 tbsp honey
1 tbsp plum sauce
1 tbsp black vinegar
1 tbsp sugar
1/2 tsp salt
100 ml water/ chicken broth


Method:
Rinse chicken wings and drain well.
Season with the marinade for 30 minutes.
Deep fry into hot oil, until golden brown and cooked.Dish out.
Cook sauce mixture into hot oil until thicken.
Add in chicken wings,stirring constantly at high heat until well combine.
Dish up and sprinkle some toasted white sesame seed.
 Serve.
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Monday, May 2, 2011

Doughnuts


My family loves doughnuts.We always buy form J.co.I'd tried to make my own,but my doughnuts turn out hard, until I found this recipe from Alex Goh cookbook, and I try it.Wow!, this is a very soft doughnuts.Definitely a keeper.Want to try?, here's the recipe:
I adapted from Alex Goh's book.

Ingredients:
(A)
300 gm bread flour(high protein flour)
200 gm plain flour
5 gm salt
60 gm sugar
20 gm milk powder
1/2 tbsp baking powder
31/2 tsps instant yeast

(B)                   
2 egg yolks
280 ml cold water


(C)
50 gm shortening

Topping:
some melted chocolate.

Method:
Mix (A) till well blended.
Add (B) and knead to form a dough.
Add (C), knead to form a smooth dough.
Cover the dough with wet cloth and leave it to prove for 45 minutes, or till it doubles in size.
Here is how I prove my dough.
Mould it into a ball then let it rest for 15 minutes.
Roll it out into a thin sheet about 10mm thick, then cut it with doughnut cutter.
Place uncooked doughnuts onto a lightly flour baking tray and cover with a wet cloth,leave it to prove for 35 minutes.
Deep fry doughnuts in hot oil till golden brown.Dish up and let it cool.
Dip the cool doughnuts into melted chocolate.Serve.

Saturday, April 9, 2011

Fried Crispy Shallot

To peel off the shallot skin and to slice it, will make you CRY, and worsen if you rub your eyes with your hand.So , how to counter this?????
Here, the knife you're using, pierce it with one small shallot.See the attached photo.Then start peeling off the skin or slicing it,and here you are NO MORE TEARS.Try it!!!It's worked for me!!
Now, how to make it crispy? Very easy.

Ingredients:
500 gm sliced shallots


2 tsp salt

Method:
Heat a wok over medium heat.Then add oil into it.
Mix salt into the sliced shallots.
When the oil hot, add in the shallot and fry until brown.
Dish and drain.
Let it cool, and store in airtight container.

After 1 or 2 week, if I still haven't finish the shallot, I'll store it in fridge, can last very long.

The fried shallot was so yummy, you can even eat it on it's own.

Please follow the method , step by step.Don't leave the mixed shallot for too long.


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