You will find that the recipies posted here don't require you to clean up your kitchen walls and floor very much after that.

Sunday, March 24, 2019

Spanish churros


Ingredients

COATING
1/4 cup caster sugar (superfine sugar) (55g)
2 tsp ground cinnamon

CHURROS
150 g/ 1 cup plain white flour (Note 1)
1 tsp baking powder
Pinch of salt
1 tbsp olive oil or other neutral flavoured oil (not extra virgin olive oil)
250 ml / 1 cup boiled water
2 cups+ oil , for frying

CHOCOLATE SAUCE
1/2 cup / 100g dark chocolate chips (Note 2)
1/2 cup / 125 ml thickened cream (heavy cream)

Instructions

Combine sugar and cinnamon in a shallow bowl, set aside.

Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined - it should be a thick batter, like a wet sticky dough, not thin and watery.

Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle (see video). Let cool while oil heats.

Heat oil over medium high in a wok or small but deep skillet (Note 3), to 170C/340F, or until it takes 20 seconds for a small 1cm / 1/3" cube of bread to turn golden.

Pipe 15 cm / 6" lengths of dough into the oil, snipping with scissors. Do 3 to 4 per batch, makes 8 to 10 in total.

Cook for 2-3 minutes or until golden, rolling occasionally.

Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!

CHOCOLATE SAUCE

Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth.


Recipe Notes:

1. Use plain white all purpose flour, not self raising flour.

2. Make sure you get chocolate chips for cooking, not chocolate confectionary for eating! It melts smoother.

3. Normally I deep fry in a saucepan. But it's too difficult to snip the dough in a saucepan. To minimise oil required, I like using a wok. Otherwise a deep small skillet will also work great!

4. MAKE AHEAD: Do not roll in sugar. Allow to cool completely, then store in airtight container (not in fridge). It will go soft. Reheat in 180C/350F oven for 5 minutes or until crisp, then roll in sugar.

5. GENERAL NOTE: Some people have commented about the absence of sugar in the batter. It isn't needed - the coating adds loads of sweetness, not to mention the dipping sauce!

6. This is a recipe by Nigella Lawson that I found online but no longer seems to be available. There is a version on Food Network but the ingredient measurements are slightly different and I found it does not work as well, so I have stuck to the original recipe that I am grateful I printed out to save in my recipe folder!

7. Different Measures in Different Countries - Measuring spoons and cups differ slightly between some countries. The difference is quite small so it does not affect most recipes, but for baking recipes, it usually does matter. For all recipes on my site, where the difference does matter, I very specifically provide different measures depending on where you are located, like for my Oatmeal Raisin Cookies. For this Spanish Churros, the measures specified in the ingredients will work whichever country you are in.

8. If you are in a high altitude or very humid tropical area, you may find the dough is sloppier than what you see in the video. In which case, just adjust by adding a touch more flour. And vice versa if your dough looks too dry.

9. No nutrition today. Because it's deep fried. Don't know how to calculate it, but I do know the calorie count is higher than a celery stick.

Wednesday, February 13, 2019

Choc chip banana muffins

Ingredients

1-1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg
1-1/3 cups mashed ripe bananas (about 3 medium)
1/3 cup butter, melted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Directions

  • Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt. In another bowl, whisk egg, bananas, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
  • ** I substituted butter for oil

Thursday, July 17, 2014

Molten Lava Chocolate Cake



100g dark chocolate (I used 70%)
100g unsalted butter
2 eggs
50g castor sugar (I reduced to 40g but adjust according to sweetness you prefer and chocolate you use)
20g self raising flour

Melt chocolate and butter
Beat egg white with alittle sugar til stiff
Beat egg yolks and sugar, slowly add melted chocolate followed by flour
Fold in egg white
Pour mixture into individual greased ramekins til 3/4 full
Airfry 180 for 5min (do check as I have come across recipes that cook for 8min)

It is also ok to beat whole eggs rather than separate white and yolk.

***
There is another version



Honey Chicken Wing



Honey Chicken Wing
Ingredients:
6 pieces of wings
3 tsp of honey
1 tsp of sesame oil
2 tsp of soy sauce
1 tsp of black soy sauce
2 dashes of white pepper

1. Marinate the wings with the ingredient and leave it for 2 hours, at least in the refrigerator
2. Placed the marinated wings into the Airfryer (on the mesh-tray).
3. Set the temperature to 180oC 
4. Set the timer for 10 minutes first, and thereafter, flip the wings, and set it for another 10 minutes

3 cups Chicken



1 lb. chicken (I used chicken drumsticks)
6 slices peeled ginger
6 cloves garlic (skin peeled)
2 tablespoons dark sesame oil
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine
1 1/2 tablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves
1 tablespoon baking soda (to tenderize the chicken, optional)

Method:
Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.
Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.

Lam Yu (Fermented Beancurd) Chicken



Looks like ordinary chicken recipe but in fact very yummy. I bought 15 pieces of mini drum sticks. Marinated with 2 pieces of fermented bean curd, 2 tbsp minced garlic, 1 tbsp soy sauce, 1 teasp sugar and dash of pepper. Let it marinated in the fridge for at least 2 hours. Then coat the drum sticks with a thin layer of corn starch and let them stay in room temperature for few minutes. Airfry in the basket for 12 min at 200 degree. As usual, give turns in midway.

< Coating with corn starch is not a must, depends if you want to have the crispiness. With or Without, same delicious! >

Wednesday, July 16, 2014

Philips Airfryer



So, I bought the Philips Viva Airfryer, digital version, at last. It was on promotion in Harvey Norman at RM1,200 with a free double rack, 2 baking pans and 1 grill pan. I wanted white but after some warning on discoloration, I decided to be practical.

It took me a lot of research to decide on this one instead of the Tefal Airfryer. I reckon Philips won because the Tefal paddle had too many bad reviews and the baking capability of the Philips. My decision to buy or not reached a point where even hubby could not keep track if I wanted it anymore or not.

The first thing I did when I brought back my Viva was to put away the toaster oven I had. That space is now consumed by my Viva.

The first thing I cooked with my Viva was roti prata and banana. It did not turn out as well as expected. And as advised, I will need to get to know my Viva better before I get thumbs up results.

My 2nd dish from the Viva was fried fish. I halved my fish length wise so I had only one side of skin to crisp. Worked well with the Viva since I could put it on the grill pan (the grill pan giving more allowance to space within the fryer) and oil and salt only the top part of the fish. I put it at 200 degrees for 15 min. Flesh turned out still moist, skin was paper crisp. And near the fish stomach area, I could even munch through the fish bones.

What I loved best about my Viva is that it allows me to put the dish in and walk away. I don't have to contend with the heat and standing there to watch the dish cook. So, in the 15 minutes, I managed to at least get my washing chores done and then enjoy dinner.

Now....what else is on my list to cook? Let me see....