Curried chicken with cardamom

 Ingredients:

1. 4 Chicken Breasts Boneless, Skinless & cubed in to 1″ pieces
2. 2 Medium sized Potatoes Peeled & Cubed
3. 2 medium Onions Cut into half and sliced thinly into half moons
4. 2″  piece of Ginger peeled and ground into paste
5. 5 cloves of Garlic mashed
6. 1/2  Cup Tomato Puree mixed with 1/2 cup water
7. 1 teaspoon Turmeric
8. 3 Teaspoon Red Chilli Powder (Optional)
9. 4 Cloves
10. 8 Small Green Cardamoms
11. 2″ Cinnamon stick
12. 3/4 Cup of Coconut Milk
13. 5-6 Tablespoons of Oil
14. Salt
15. 1/2 Teaspoon Sugar
16. 1/2 Cup Chopped Cilantro

Preparation:

Grind the seeds of 8 Green Cardamoms and mix it with the Coconut Milk and Keep aside.

Heat Oil in a deep Pan. Add the Cloves, & Cinnamom Sticks. When they start to sizzle, add the sliced Onions & the sugar. Fry till they are glazed & slightly brown.

Add the cubed chicken, salt, Turmeric & Chilli Powder & fry the Chicken tossing them often till they are light brown on almost all the sides.

Add the Potatoes, mashed Garlic,  the ginger paste, & Tomato Puree fry at medium heat till the oil starts to bubble up and the mix leaves the sides of the pan. Be careful to scrape off the bottom of the pan often to prevent it from burning. If you feel the bottom is sticking too often, feel free to add few spoons of water.

Add the coconut milk with cardamom & cover & cook till the chicken pieces are tender.

Switch off the heat & garnish with chopped cilantro.

Cinnamon Anise Pork

 Ingredients:

2 + 1/2 pounds country-style pork ribs

6 cups water

2/3 cup soy sauce

2/3 cup Chinese Shaoxing wine or medium-dry Sherry

1/4 cup packed dark brown sugar

1 head garlic, halved crosswise

3 (3inch) cinnamn sticks

1 whole star anise

5+1/2 ounces bean thread noodles

Preparation

Boil everything together in pressure cooker until pork is tender. Add noodles and eat. 

12345 Pork Ribs

This recipe should be for about 500g pork ribs

1 tablespoon Chinese Cooking Wine

2 tablespoons sugar

3 tablespoons rice/black vinegar

4 tablespoons soy sauce

5 tablespoons water

Pressure Cooke - 20 minutes

Philips 2137 - Steam/Stew mode

Note : You can add 1 head of garlic and fry with the pork at the end 

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.

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

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