Berries Bagels

 Woah!

It has certainly been a long time since I've made any posting on here! Need to wipe some of those spider webs off!

I'm still cooking a lot as well as baking too. Just too lazy to make entries here. However, i find posting my recipes here can be a good thing as I can refer to them at any time I need them compared to the note book where I scribbled them on.

The girls have been obsessing over these fruity bagels since the first time I made them. It is so easy to make with my sidekick... my German bf. It was fuss free and we all love how chewy they are when they are warm.

Ingredients

280g Bread flour

110g Berries (blueberries, strawberries, raspberries)

20g  Sugar

3g    Yeast

3g    Salt

75g Water

8g   Butter

25g sugar

500ml water

Methods

1. Add in flour, berries, sugar, yeast, salt and water into thermo bowl. Mix 30secs/Sp2.
2. Scrape down and mix 10secs/Sp4.
3. Turn on Knead Mode and knead 4 mins. Scrape down and knead another 2 mins.
4. Add in butter and knead 2 mins.
5. Remove from thermo bowl and let it rest for 30mins covered.
6. Roll out and divide into 5 portions (around 100g each). Roll out into a rectangular and roll into a log. Flatten one of the end and fold into a circle and seal the end. Place completed bagel dough onto cut to size baking paper and  proof for 30 mins.
7. In a saucepan bring to boil 500ml water with sugar. Boil each bagel dough for 20 secs on each side. Set aside.
8. Bake in preheated airfryer for 10-12 mins at 180°C or until evenly brown. Turn over for 3 mins to brown the bottom.
   

Air Fried Hawker Style BBQ Chicken Wings

Today marked the 9th year we made Melbourne our home. Can't believe how time flew by. As the saying goes, time flies when you are having fun! Can't agree more!

Bought some really good sized chicken wings to make hawker style BBQ wings the previous week for a new year get together. Kids loved them so much that they requested to have them again. Very lucky to get the same size wings again from the same shop over the weekend so got them prepped and ready to cook for dinner tonight.

These wings were marinated overnight and the flavors of the marinate permeated through the wings and they are extremely flavorful. You can grill them in the oven or even on the BBQ pit... charcoal heat will be even better especially with some charring! Squeeze some calamansi limes over them and you are good to go! If you like your wings spicy... dip with some sambal belacan!

This recipe is modified slightly from here.

Ingredients

2 kg        Chicken wings (12 to 15 pcs)

70g         Shallots

30g         Ginger

8 cloves  Garlic

3tbsp      Sesame seed oil

1tbsp      Cooking oil

2tbsp      Caramelized dark soy sauce

4tbsp      Light soy sauce

2tbsp      Fish sauce

2tbsp      Oyster sauce

2tbsp      Honey/Golden syrup

½tsp       Chili powder

½tsp       White pepper

1tsp        Salt

Satay sticks/Skewers

Methods

1. Wash and pat dry chicken wings with paper towel.
2. In a blender, blend together shallots, ginger, garlic, sesame seed oil and cooking oil into fine paste.
3. In a mixing bowl, mix shallot paste with the rest of the ingredients and pour over chicken wings. Turn them around to coat them well. Cover and let them marinate overnight in the fridge.
4. Push skewer through each wing so they are straighten before arranging them in the air fryer. Only 1 layer at a time as stacking will not achieve even browning.
5. Air fry at 175°C for 5 minutes, brush with the remaining marinate sauce and continue to air fry for 5 mins. Brush with the marinate sauce again and air fry for another 2 mins (adjust cooking time accordingly depending on size of chicken wings).
6. Serve warm with squeeze of calamansi limes or limes and sambal belacan.

* You can grill in the oven at 200°C for 20 mins or over charcoal BBQ pit.

Air Fried Roast Pork Belly on Dry Egg Noodles

Roast pork belly or siew yuk on egg noodles is one of my family's all time favorites! Usually we will savor this dish at one of our favorite Hong Kong restaurants but due to the 5km restrictions which was enforced since mid of August, we are unable to visit. Everyone has been missing their their siew yuk so no choice but to cook our own. 

This version is pretty easy and with the use of my air fryer, there's no dirty oven to clean. Pretty stoked with how it turned out too! The skin crackled beautifully making it really crispy. 

Ingredients

for Roast pork belly

• 1 slab         Pork belly (about 1 to 1.2kg with a bit of fat under the skin)
• 1"               Ginger  
• 1 scallion   Spring onion
• 1 tbsp        Chinese wine
• 1 tsp          Salt
• 1 tsp          Five spice powder
• 1 tsp          White pepper
• 1 tsp          White vinegar
• Coarse salt for covering pork skin 

Methods

1. Wash and clean pork belly by using a knife scrapping away dirt on the skin. Remove hair with a tweezers if there's any.
2. Heat up half a pot of water (big enough to fit the entire piece of pork belly) and once boiling, add in the spring onion, ginger slices and 1tsp of Chinese wine. Slowly slide the pork belly in skin down into the pot making sure water covering the pork belly and let it boil for 20 mins.
3. Remove pork belly and let it cool on a plate. Using a fork, poke the skin all over. Using a kitchen towel, wipe dry any excess liquid on the skin.
4. In a small bowl, mix the five spice powder, salt and pepper. Make a few slits on the meat side and rub the spice mixes all over. Do not rub on the skin. Make sure you dry the skin with a paper towel. Brush the vinegar onto the skin. Keep in the fridge overnight.
5. Lay out a piece of aluminium foil big enough for the the piece of pork belly with at least 5cm to 7cm to spare all around. Lay another piece of baking paper smaller than the aluminium foil inside but enough to cover the side of the pork belly. Fold up all the sides (to protect the meat from drying out) and leave the the skin expose. 
6. Spread enough salt covering the entire skin before putting into air fryer for 20 mins at 200°C.
7. Removed all the salt and air fry a further 15 mins at 200°C.
8. Cool the the pork belly on a wire rack before chopping into desired size.

Dry Egg Noodles (per serve)

• 100g        Egg noodles (loosen)
• 1 tsp        Light soy sauce
• 1 tsp        Dark soy sauce
• 1 tsp        Pork lard
• 1 tsp        Oyster sauce
• ½ tsp       Sesame seed oil
• ½ tsp       Garlic oil
• 2 tbsp      Hot water or chicken broth
• A dash of pepper

1. Heat up a pot of water and prepare a bowl of cold water. Place all the sauces into a plate.
2. Once water is boiling, toss the loosen noodles into pot. Stir so it is not sticking to the pot. Let noodle boil for 30 to 40 secs in medium heat.
3. Take out noodles and toss into the bowl of cold water and stir it around to stop it from cooking further for 30 secs.
4. Return the noodles into pot and cook it for 10 secs and toss into plate with all the sauces. Mix well to coat noodles.
5. Arrange chopped up roasted pork belly onto noodles and garnish with some blanched green choy sum or bok choy.

Air Fried Chicken 65 - Dried version

I've not heard of Chicken 65 until I moved to Melbourne. Probably I did not dine enough in Indian restaurants when I was in Malaysia hence a little behind on their offerings. I fell in love with it on my first try at this little Malaysian Indian restaurant named Indian Delight and has been ordering it each time i dine there. I went to try others too but some are just way too spicy!

The other day I bought 1.2 kg of chicken wings and was wondering what can I cook with them? So, I went through all the saved recipes from FB and found a sharing by this lady in Malaysia and decided to try as she made it look so easy. Just add everything and marinate overnight! However, she deep fried her chicken and that was the last thing I want to do. And my good friend, Black Knight the air fryer came to my rescue! No used oil to discard and minimal mess in the kitchen... I tweaked the recipe a bit to suit our taste buds (need to be kids friendly so its less spicy) and to suit air frying method.

Ingredients

• 1.2kg          Chicken wings
• 2 tbsp         Garlic & ginger paste
• 1.5 tbsp      Coriander powder
• 1 tsp           Turmeric powder
• 2 tbsp         Chili powder (put more if you want more spicy
• ¾ tsp          Salt
• ¼ tsp          White pepper
• 4 tbsp         Greek yogurt/plain yogurt
• 2 sprigs      Curry leaf (chopped)
• 6 tbsp         Corn flour
• 3 tbsp         Rice flour

Methods

1. Clean the chicken wings and pat dry with kitchen towels. Cut into 2 sections.
2. Mix ginger garlic paste, coriander powder, turmeric powder, chili powder, salt and white pepper in a bowl. Pour the mixture into chicken together with yogurt and mix till well combined. Cover and leave it to marinate for 4 hours or over night for best results.
3. Prepare corn flour and rice flour on a dinner plate and mix them well. Sprinkle the chopped curry leaf over and mix the chicken before coating the chicken with the flour and place into the basket of the air fryer. If you are deep frying, you halved the flour and mix into the chicken.
4. Before you air fry, brush or spray some oil over the coated chicken wings.
5. Air fry at 180C for 15 to 18 minutes and turn mid way. Remember to brush with oil after you flipped over as the flour will not cook properly without oil. Please adjust your air frying timing as sizes of the chicken may required more or less frying time.
6. Drain on wire rack (if you put on kitchen towel to absorb the excess oil it will turn the crispiness of the skin soggy).
7. Squeeze some lime juice over the chicken prior to serving.

Air-Fried Honey Miso with Rosemary Wings

Just realised that I have not shared any of my cooking using my Philip Air-fryer here! Just can't believe I've not posted anything cooked with the fryer as it has been one of my favourite kitchen gadgets the past few months!

And now that we are at it, this air-fried honey miso chicken wings is one of our favourite! I think I cook this every other weeks if not twice a week! :lol: My eldest girl just love eating these wings and at 4 she can clean all the meat off the bones all by herself! She thoroughly enjoyed them and I just have to ignore the mess she made while savouring them. >.<

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These wings are so delicious that you can polish off a kilo without even knowing! They are so good as entree for meals or as snacks. And by using the air-fryer you don't have to worry about the excess oil. You don't even need to use a single drop of oil to cook and at the end of frying, you'll get at least a big spoonful of oil out of the wings! Can eat with less guilt! :D

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Ingredients

• 1kg Wings (mid joint)


• 1.5 tbsp Red miso paste


• 3-4 pips Garlic (coarsely minced)


• 2 tbsp Honey (I mixed honey with heavy syrup)


• 1 tbsp Soy sauce


• 1 tbsp Dark soy sauce


• A dash of pepper


• 1 sprig Rosemary (break into a few sections)


• 1tsp Mirin (optional)

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Methods

1. Clean the wings and pat dry with kitchen towels and place them in a mixing bowl.


2. Mix all the other ingredients together in a medium bowl and marinade the wings for at least 4 hours. Best if leave overnight in the fridge. Bring to room temp before frying.


3. Place wings into air-fryer baking pan (this is a separate accessory) till it filled half of the pan. Fry the balanced wings in the next round.


4. Set temperature to 180°C and fry for 7 minutes. Turn the wings around and fry another 5-7 minutes or till brown.


5. Alternatively you can place the wings on the net but do place a piece of baking paper underneath the wings so the skin will not stick onto the wire mesh during cooking time.