Never in my life would I even imagine an attempt to make roast pork, if not for my airfryer. I’ve seen Mum make this, I think, in her convection oven, and while the result is a glorious, juicy piece of meat with crispy crackling, fumbling with a huge-ass machine isn’t exactly my kinda thing.
That is the reason my Mum and I are different when it comes to cooking (and other things, but we’ll talk about those later). She is the type who would gamely roast a leg of lamb and make some chunky roast beef, while “simplicity” (and preferably, “effortless”), are the words of the day for me. That is why I really love my airfryer.
You know you read about some magical place where there are no bad dreams? I associate my airfryer with that magical place. Only the magical “place” we’re talking about here is my kitchen. There’s hardly any “bad” food that I’ve made with the airfryer, except for the keropok that got chao-tarred two nights ago. Having fried keropok successfully many times before, I popped a few in, haphazardly turned the knob for I dunno how long, and went to take a shower. AND conveniently forgot about them. So that’s my fault, not Philip’s. You know something’s strange is going on when you start defending your electrical appliance.
Ok back to the roast pork. The key to really crispy and successful roast pork is in drying it well and poking enough holes in the skin. The seasoning, I think, is secondary. I started preparation at 8am and roasted at 5pm. My version is really crackling and crispy, and you can hear the crrrrunch when you bite into it. I love it. Ready for some roast pork? Here we go!
Oh, and this was the garlic and onion seasoning I used, from Giant for about $5.80 a bottle.
Some key points: dry thoroughly, poke lots of holes (but not too deep), and use a larger piece of meat so it doesn’t end up dry and hard. Have fun with your roast pork experiment!
I’ve also been looking up Japanese recipes as it uses less oil and is simple to prepare, and while browsing the internet the other day, I came across this recipe from Sumo Kitchen. What’s Tonyu Nabe, you ask. “Tonyu” is soy milk and “Nabe” means hot pot. Soup with soy milk? Will this taste like our Fish Bee Hoon?
This seemed like an easy enough dish to prepare. Make a soup base and boil all the ingredients together. How hard could it be? I decided to make a mushroom version, using fresh shitake mushrooms, beech mushrooms and white mushrooms. I also added some leftover meat balls from lunch (claypot ee mee!) and some fried bean curd skin from NTUC that I air fried before adding to the soup.
We had this with Japanese short grain rice tonight. What a delightful dinner!
I loved this soup and like how you can add in any ingredients you like. It is nutritious and fits into any budget, and the bonus is, my family really, really adores steamboat-style soups. I’ll be cooking another version soon enough with fish slices. Try making your own today, I’m sure you’ll like it!
I’ve lived in Clementi almost all my life, except in recent years where I moved not too far away to Bukit Batok. I spent my childhood with my aunts at Clementi Avenue 1, where they have been attending mass at Church of the Holy Cross for the past thirty years. We moved from Clementi > Ulu Pandan > Clementi > Ulu Pandan (yes, true story), then > Clementi > Bukit Batok. Then we moved again from Bukit Batok to one bus stop away, then to another bus stop away (true story too). Moving house. We love it.
Clementi is a place full of memories. I watched my first movie with Yiru at Empress Place cinema which has since been torn down, hung out at Big Bookshop with the besties after school, had my favourite waffle and root beer float at A&W, stayed out at the 24-hour McDonald’s just beside Clementi Fountain.. oh who could forget Clementi Fountain. Fast forward 20 years and we now have.. City Vibe. a.k.a 金满地, literally translated as “gold all over the floor”. My precious memories.. butchered. Continue Reading →
I’ve had six people come up to me in the past week and say, almost accusingly, “You haven’t been cooking.”
The truth is, I have, but they are repeated recipes which I have shared before. Think airfried salmon with shio koji, teriyaki saba fish, vegetable soup and airfried wings.
I did find some time to bake little cheesecakes though! I was craving for some cheesecakes last week after tasting an absolutely delicious version from a sweet girl at work, and I just had to bake my own!
I started off with the regular cream cheese version, then suddenly I thought about the large, juicy, ripe Australian mangoes I got from Cold Storage a few days ago. They are the ones which have hues of green, orange and red, with deep, orange flesh. And the best part was, they were just 3 for $6.95.
I added about half a mango to add to my cheesecake batter. I was “supposed” to puree them first but I didn’t. You may choose just to make regular cheesecakes! These are not “no-bake” cheesecakes and I didn’t use any geletin. I was impatient and took these out for photo-taking (I needed the sunlight!) before they were properly set, so you can still see that the cheesecake is pretty soft around the edges. I recommend that you freeze them for 2-3 hours before eating. I hope you like this recipe!
Serve these with fresh fruit or even a raspberry or chocolate sauce. You can make a marble effect by adding some chocolate syrup to each muffin cup, then swirl them lightly with a toothpick or knife before popping them into the oven. I regret not doing that to “beautify” them! I’m still working on different versions of this recipe. I’d like a super crunchy biscuit base- these were soft even after freezing- and I’m still experimenting. Is it because I crushed them too fine? If you have any tips that you can share, please leave me a comment below!
This is my kind of comfort food.
Whenever the weather is a bit chilly, or when I am just feeling down, nothing else really gets my tummy and heart warmed up than rice and gravy.
I was searching for something to do with chicken thighs, and I came across this Braised Herb Chicken with Shio Koji recipe on Just One Cookbook. Nothing that I’ve replicated from Nami’s website has disappointed my family, and I was sure this was going to be no different. But, what is Shio Koji and where can I find it?
Shio Koji is a fermented mixture of Japanese rice malt and sea salt. It looks like porridge and tastes a little salty with a mild sweetness, and is used to substitute salt in various dishes. In this recipe, Nami uses it as a marinade for chicken thighs. I have a good mind to use it on top of salmon before airfrying the next time! I like it, but the taste is so mild, I still added a bit of salt to the dish. I found mine at the chiller section of Sakuraya Fish Mart at West Coast Plaza for $5. Read more about shio koji here.
I tweaked the recipe a little because I ran out of white wine. I used mirin instead as I like my dishes sweet and savoury. I also thickened the gravy with cornstarch solution so that it is rich and thick, perfect for spooning over rice. Look at this picture that Jason took with his phone! The lighting is bad, but it looks so comforting and delicious:
I hope you try this out and wow your family!
This dish is pretty simple to make.. just use one frying pan throughout and layer the flavours on top of one another, adding as you go along. The yellow onions lend a very nice sweetness to the gravy and the rosemary is just a perfect match with chicken. I love chunky potatoes and carrots in my braised dishes. They’re magic together!
I wish I had more parsley.. I think you should add it! Be sure to serve this hot over warm and slightly softer rice. I guarantee you will enjoy this recipe this time, and on many, many other occasions to come!
(Recipe adapted from Just One Cookbook with slight changes.)
I can almost taste the fish right now.
You know when they say you could taste the freshness of the sea? I know exactly what that means when I take a bite of this Saba Fish.
The firm but moist mackerel flesh seems to disintegrate when it touches your tongue, the flavour of the fish melting into your whole mouth.
The strong garlic flavour contrasts with the hint of lemon.. and the fresh chilli gives it just the subtle kick that it needs. Don’t use chilli padi for this. You don’t want the heat to overtake the flavour of the fish.
I’ve been whipping up quick and easy versions of Saba Fish in my Philips Airfryer, ever since we discovered no-frills filleted portions of it from Song Fish. The fish is sold in a packet of seven, and are individually wrapped for convenience and hygiene. Everytime I need to fix a quick dinner, I defrost a portion, clean it, pat it dry, season it lightly, and into the airfryer it goes. Eight minutes later, I get this wonderful, wonderful dish that never fails me.
I’ve tried out Saba with home made teriyaki sauce.. or with a bit of mirin and sake.. or just lightly salted and plain. I love them all ways. Today I tried it with olive oil, garlic, lemon and some fresh red chillies. I don’t regret it one bit!
There is no other dish that can be easier than this. I cooked this in the airfryer lined with aluminium foil, and after eight minutes, I transferred the perfectly cooked fish to a serving plate and threw the foil away. No splattering oil, no grief, no mopping the floor afterwards. This is one of my favourite ways to cook Saba. If you have a favourite recipe, please leave me a comment below. I’d love to hear from you!
I opened my
eggs eyes this morning and went, “I gotta blog!”
I have been pretty much missing in action the past week, and to me.. that is a looooong time. I have been busy erm, travelling. albeit to Batam (what? it is overseas ok?). I did a super stupid thing on our Batam trip which you will read about in my next post! Don’t get too excited. For tonight, I’m gonna show you how easy it is to make baked eggs (use up allll your leftovers!) in the airfryer. Now you can get excited!
“Oeufs en cocotte” basically means “eggs in pots” in French. I was laying in bed today wondering what to cook for dinner, and thought about the ingredients in my fridge. I have lots of fish in the freezer- salmon, batang, saba and sea bass- dying to be defrosted, but I wasn’t in the mood to whip up a full meal. I wanted something easy and effortless. Apart from the fish, I also had shredded cheese, tomatoes, a lonely taiwan sausage and.. bread. I was going to make pizza!
Or so I thought. Pizza bread is toooo boring. Any idiot can make it. Ok, any idiot can make baked eggs too, but at least they look interesting and very pretty. I remember a cooking tip from French chef Nicolas Joanny, chef-owner of Nicolas le Restaurant, that will immediately produce a flavour bomb in Eggs ‘a la Coque’ (soft boiled eggs). Add a few drops of balsamic vinegar, and balance that out with a drop of maple syrup. I wonder if this would work for baked eggs?
I was going to find out!
The little Le Creuset ramekins were wedding gifts from a lovely girl from Taiwan. Aren’t they pretty!
This was also the first time I was cooking eggs in the airfryer, and the eggs took longer to cook then I imagined. I started out with 4 minutes at 160 degrees but the eggs were raw. I then increased the timing for another 4 minutes and they were just beginning to set. They finally became soft-boiled at around the 10 minute mark, but I suggest you keep your eyes on them and check every 2-3 minutes to make sure they weren’t overdone. I love mine at this consistency. I don’t advise increasing the temperature beyond 160 degrees.. your toast would burn before the eggs are cooked. You may also choose to cook this without the bread.
I made my 79 year-old aunt try two versions- one with the vinegar and maple syrup and one without. Her verdict? She loved the one with the vinegar + syrup and couldn’t get enough of it! A little goes a long way.. you really only need 1-2 drops of each, just to lift the dish, not overwhelm it.
We recently bought a large amount of fish from our favourite fishery, Song Fish Dealer because they are moving out from their Jurong Point outlet. The Jurong Point location was always meant to be a temporary one, and their permanent address is at 19, Fishery Port Road. Where? Looks like I’ll be shopping from their online store from now on. They offer free delivery for orders over $150, otherwise delivery charge is $20 per trip.
Their salmon fillets come in a pack of 6 for $20. We also got saba fillets ($13 per pack of 7), sea bass fillets ($10 for 3 large pieces), batang steaks ($10 per pack of 6-7), some pre-cooked tempura fish and chicken cutlets.
I love eating fish but I don’t like handling them, so these gutted, cleanly-cut fillets are a God-send. I don’t need to do anything else other than rinse and pat them dry, then season accordingly. When it comes to cooking them, I don’t need to struggle with splattering oil nor worry that the skin will stick to the skillet, nor have to bother wiping the kitchen floor after cooking. I pop them into my Airfryer for 7 minutes, prepare some sides, and a meal is on the table.
Today, I decided to something a little bit different with the salmon. I wasn’t just going to cook it in the airfryer. I was going to cook it in the airfryer AND top it with its own crispy skin. The kind of crispy skin that go “cruuuuuunch” reallyyy loudly when you bite into it. Yes, this kind.
I didnt really like the mango salsa because I am after all, a hollandaise sauce kinda girl, but Jason adored the refreshing, citrusy, sweet, sour and slighty spicy salsa.
I coated some baked potatoes and cherry tomatoes with a little olive oil and airfried them for 15 and 3 minutes respectively.
The dish turned out beautifully. All I used was two teaspoons of oil for 2 serving plates like this.
I’ve come to realise that the airfryer made me healthier not because I’m consuming less oil, but because I’m eating more fish! The salmon was just perfect. Wouldn’t have it any other way.
Have you ever come across those brownie recipes that require you to melt chocolate and butter over a pot of simmering water? Where you have to whisk the mixture continuously for what seems like eternity til they become melted and smooth?
I have, and this recipe is not one of them.
In this recipe, all the equipment you need are: a large mixing bowl, a ladle and a lined 8 x 8 baking pan. Promise. And the recipe goes like this: Dump, stir, pour, bake. That’s it.
No need for simmering water, an electric mixer, a whisk.. not even chocolate.
I used good quality cocoa powder in this recipe, plus 2 teaspoons of instant coffee mix to bring out the chocolate flavour even more. With the addition of coffee, the brownie is now richer, and the chocolate notes more pronounced. The interior is fudgy and not at all cakey, and the bananas add another dimension to the flavour.
When cutting brownies, be sure to use a PLASTIC KNIFE. I promise you that your brownie squares will cut cleanly. Also line your baking pan with aluminium foil with the sides hanging out, for easy removal after baking. I don’t bother greasing the pan and I don’t have to cross my fingers.
I want to add though, that if making brownies from scratch is not your thing, you can grab a box of brownie mix and add in the bananas and oreo cookies yourself. Yeah I said that. I’ve made loads of delicious brownies from Betty Crocker, and if it saves you time and money I say go ahead and make that brownie from a box!
Today I have chosen to make these from scratch. Read on for the recipe!
Are these easy to make or what? I don’t even bother about the sequence of adding the ingredients. I just add everything together in a large bowl, mix and bake. They’re the easiest brownies I’ve ever made (not counting the boxed versions, of course!), and they’re incredibly yummy. I have also made these with vegetable oil in place of butter and they taste great too. With the basic brownie batter, you can add in marshmallows, chocolate chips, chopped nuts, and whatever tickles your fancy.
I love these, and I hope you try them!
I love fried chicken, but I love it even more when it is eaten with curry.
I discovered Fu Xiang Kitchen’s “Chicken Biscuit Curry Rice” when they still had an outlet at West Mall’s Koufu foodcourt. By the way, to digress a bit, does anyone else have a gripe with Koufu and its cleanliness? The trays are almost always wet (and smelly!), and the cleaners use a wet cloth to wipe the wet tray and everything stays wet. And these are the trays that we use to hold our food! I used to eat at Changi City Point’s Koufu everyday (Yong Tau Foo soup, vegetables only, no carbs! E-V-E-R-Y-D-A-Y!), and it drove me soo crazy that I wrote in to feedback (the marketing executive who answered my email was “Zoe Tay”, no joke). The situation improved for a few weeks but the trays went back to being wet and smelly after that. In contrast, the trays at Bagus foodcourt at the basement are always clean and dry.
I wouldn’t eat at Koufu if I had a choice.
So back to the fried chicken curry rice. Fu Xiang Kitchen’s stall at West Mall closed down after a while and it was only when Star Vista opened that I had a chance to eat this again. They started off as a hawker stall in a coffeeshop at Bishan bus interchange in the 1990s, and are pretty famous for their curry chicken. The secret to Fu Xiang Kitchen’s “award-winning” curry is in its specialty chili paste, which is made from more than eight different types of spices and takes more than five hours to prepare.
Apart from Chicken Biscuit Curry Rice, they also serve Curry Chicken (of course!), Curry Fried Fish, Sambal Fried Chicken, Sambal Sotong and even Spring Onion Black Pomfret. I have to confess I’ve never tried the other dishes. I mean, how not to eat fried chicken curry rice, right?
Fu Xiang Kitchen is also awarded the “Star Award For The Fine Culinary Skill“. This award makes me cringe everytime I see it at food stalls. What “Fine Culinary Skill”? “THE” Fine Culinary Skill la! I wonder who came up with this and who approved it.
Thankfully, the Chicken Biscuit Curry Rice ($5.90) is as good as I remember it. The fried chicken is crispy and light, and the gravy not tooo heavy to go with rice. The aunty will even ask if you want extra curry gravy (at no charge) or if you want an omelette to go along with it ($0.50). Of course I said “Yes!” to the gravy! The “set” also comes with a bowl of clear soup. Veryy satisfying if you are carbs-deprived!
Fu Xiang Kitchen
The Star Vista
1 Vista Exchange Green #02-25/26
Buona Vista, Singapore 138617