AIRFRIED CHICKEN WINGS

Ingredients:
10 pcs Whole Chicken Wings
A knob size of ginger - minced

Marinate seasoning:
- 2 tbsp light soy sauce
- 1/2 tbsp sesame oil
- 1 tbsp oyster sauce
- 1/2 tsp pink salt
- Dash of pepper
- 1 tbsp cooking wine

*4 tbsp self raising flour for coating

 Method:

1. In a big bowl, place chicken wings. Add in the seasoning ingredients, marinade the chicken wings for at least 4 hours or more in the fridge. Best over night.
2. Dredge the chicken wings with self raising flour, remove excess flour.
3. Place the chicken wings in a grill pan, spray some oil onto the chicken wings and airfry at 180 deg for 10mins, flip over and airfry for another 5mins, both side crispy and golden brown.
4. Remove from airfryer and serve hot.
5. Enjoy.

Dark Soy Sauce Prawns (Har Lok) 嘻哈大笑 (干煎虾碌)

Ingredients:

600gm Tiger prawns

5cloves garlics (minced/chopped) 

A knob of minced ginger

2 tbsp of thick dark soya sauce

1tbsp Oyster sauce

1/2tsp pink salt

1 chilli sliced

1 stalk spring onion 

1 teaspoon raw sugar
1 teaspoon chinese cooking wine

Method:

1. Wash and clean prawns and devine with a cut in the center.

2. Heat up oil in a pan/wok on high fire, add in prawns, pan fry prawns on both sides till almost cooked. Dish up and set aside.

3. With some remaining oil in the wok, sauté minced ginger, garlics till aroma.

4. Add in prawns and stir fry for few mins.

5. Add in dark soya sauce, oyster sauce, pink salt, chilli, raw sugar follow by chinese cooking wine. Lastly, add in spring onion.

Stir fry till prawns are coated well.

6. Dish up and serve hot.

HUAT KUEH 发糕

Ingredients:

Syrup
180gm Gula Melaka
300ml water
6 pieces pandan leaves - wash and tie knot
Boil all the above together and leave aside to cool.

300gm self raising flour
1tsp baking powder
1tbsp butter

Method:

1. Sieve flour and baking powder together.
2. Add flour into cooked Gula Melaka scrup, whisk till smooth with no crumbs then add in butter and mix into a smooth batter.
Prepare a pot of boiling water. Pour mixture into moulds, filled to almost the top and put to steam.
3. I used small mould and steamed on high fire for 18 to 20mins.

AIRFRIED NGOR HIANG 五香

Ingredients:

* 500gm Pork collar/Pork shoulder - minced
* 500gm prawns - remove shell, cut to small pieces
* 1 big carrot - chopped
* 15pcs water chestnuts - peel and chopped
* 1 big onion - peel and chopped
* 2 stalks spring onion - cut small pieces
* 2 piece Beancurd Skin
_

Seasoning:
* 1tsp pink salt
*1/4tsp five spice powder
Dash of pepper
* 2 Eggs
* 1tsp corn flour

Method:

1. In a mixing bowl, add in minced pork, chopped carrots, chopped water chestnuts, chopped prawns, chopped onion and  chopped spring onion.

2. Add all the seasoning ingredients into the chopped ingredients. Mix well to combine.

3. Using a slightly damp cloth, wipe both sides of the beancurd sheet to remove any salt/dirt.

4. Cut the beancurd sheet according to your preference.

5. Place a beancurd sheet on a clean dry surface, spoon the meat filling in a roll on the skin. Fold the corner of the skin facing you over the filling, then fold the left and right hand corners over it and roll.
Continue to make rolls with the remaining ingredients.

6. In a wok, boil some water,  steam the ngoh hiang for about 6 to 8mins on med fire. (3/4 cooked) Leave it to cool.

7. Once cool, placed the ngoh hiang on a baking tray, spray oil over the ngor hiang and airfried at temp 200 degrees for 10mins or till golden brown.

8. Slice the ngoh hiang and serve warm with dipping sauce.
Enjoy!

*** you can do the deep fry method too

AIR-FRIED CHAR SIU

Ingredients:

500gm Pork Shoulder/collar
2tbsp Light Soy Sauce
2tbsp Oyster sauce
2tbsp Raw Sugar
1tbsp Sesame oil
1 1/2tbsp Char Siew sauce
12 pieces crushed garlics

Method:
1. Mix the above ingredients together and leave in the fridge for at least 4hours or overnight. (Mine, i left over night)
2. Place marinated pork on in air fryer at temp to 180deg. Air grill pan. Air fry for 15mins.
3. Then increase the Air fryer temp down to 200 deg and roast evenly on both sides till charred, about 15 to 20mins.
**Brush the sauce in between roasting.
4. Heat the remaining marinated sauce in a saucepan till thick and used it to spread on top of the meat before serve.

Bon appetit ☺

Stuffed Squids with Pork

- 12 pieces medium Squids
- 300gm Minced Pork
- 1 piece small Carrot - chopped

Seasoning:
- 11/2tsp pink salt
- 1tsp sesame oil
- 1tsp corn flour
- Dash of pepper

Garnishing:
- Diced Chilli and chopped spring onion for garnishing
- 1tspGarlic/shallot oil
- 1/2tsp sesame oil

Method:
1. Wash and clean out the squids bodies, reserving the heads and removing the skin (optional)
2. Marinate minced pork with pink salt, sesame oil, pepper and corn flour.
3. Spoon each squid with the meat filling 3/4 full.
4. Use a toothpick, secure each squid to prevent the meat coming out.
5. Place the stuffed squids on a plate, ready for steam.
6. Steam squids on high fire for about 15mins.
7. Place cooked squids on a serving plate. Drizzle sesame oil and garlic/shallot oil over the squids and garnish with diced chili and chopped spring onion/parsely.
8. Serve hot and enjoy.