Fried Chicken Wings - Korean Style
>> Monday, December 12, 2011
I discovered a new way of cooking fried chicken wings .. and they are really delicious. When I was in Korea, I find the Korean wings really expensive. So I didnt try never.
I will put up the photo another day. Here is the recipe of the fried chicken wings, taken off this website:
Ingredients:
•2-3 lbs chicken wings (tips discarded, and wings cut at the joints-washed and pat dry)
•1 cup of Wondra flour ( I used top flour)
•1 ts salt
•1 ts pepper
Soy Ginger Glaze:
•1 cup water
•1 cup thinly sliced ginger
•3 tbs soy sauce
•1/2 cup brown sugar
•1/4 cup vinegar
•2 tbs honey or corn syrup
•1-2 tbs Korean fermented chile or rooster brand garlic chile or red pepper flakes (adjust according to your tastes)
•optional: 1/4 cup toasted sesame
Methods:
First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat.
Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, and shake any excess flour/grit off and allow to cool.
Now in a small saucepan, add the water, ginger, soy sauce, vinegar, chile, sugar and bring to boil. Then add the honey/corn syrup and reduce by half and it will be a thick maple syrup like consistency and set aside.
Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the soy ginger glaze. We also like to finish with some toasted sesame on top.
Baby Shower Theme Cupcakes
>> Sunday, December 11, 2011
Decided to decorate the rests of the cupcakes with fondant and icing ...there you go ..
New Style of doing cupcakes
>> Saturday, December 10, 2011
I decided not to use my normal way to design cupcakes today. Abandoning icing and fondant, I decided to use frosting made of cream cheese or shortening.
Sesame Street characters
Frosting:
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
* Can remember where I found the above recipe . However, I won't recommend it. Tastes weird.
Cookie n Cream, Coffee & Green Tea cupcakes
Green Tea Cream Cheese Frosting:
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 tablespoon matcha green tea powder
1 teaspoon vanilla
Method:
1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
Coffee Frosting:
(From Martha Stewart:Cupcakes)
• 120 g (1/2 cup) butter, room temperature
• 160 g (1 1/2 cups) icing sugar, sifted
• 15 ml (1 tablespoon) instant coffee
• 10 ml (2 teaspoons) pure vanilla extract
Method:
• Beat butter and instant coffee at medium speed about 2 minutes.
• Reduce speed and add the icing sugar 60 g (1/2 cup) at a time.
• Beating well after each addition.
• Add vanilla, beat well.
• If not using immediately, frosting can be refrigerated up to 10 days in a airtight container. Before using, bring to room temperature.
* Oh dear, I don't know where I found the above 2 recipes from.
* Cookie and Cream frosting recipe was made up by me. I just replaced green tea with powdered cookie and cream biscuits. Read more...
Hokkaido Soft Bread (Hokkaido Milk Loaf)
>> Saturday, December 3, 2011
My hubby has been telling me that I need to look for new bread recipe. The bread recipe book provided by my bread maker doesn't let me make really soft bread. So once I recover slightly from flu, I decided to start baking again! And guess what? I found this Hokkaido Milk recipe from Christine's Recipes and Rasa Malaysia .
Ingredients:
- 4 1/2 cups bread flour
- 1/2 cup all purpose flour- 250ml milk
- 190ml whipping cream
- 1 large egg
- 2 Tbsp milk powder
- 4Tbsp fine sugar
- 3 tsp dry yeast
- 1/2 Tbsp salt
Methods:
1.Grease 2 bread tin.
2.Put milk, whipping cream, egg, flour, milk powder, salt, sugar and yeast into the bread machine. Set to Dough function. After the dough has finished it’s kneading cycle, let it proof inside the machine for 45-50 minutes or till it is double in size. OR use mix the dry ingredients with wet ingredients and knead on medium speed with a stand mixer until dough is smooth and non sticky.
3.Remove from the pan and divide dough into 4 equal portions and shape into a ball.
4.On a lightly floured surface, flatten the ball and roll out in a rectangle shape. Roll it up again tightly like swiss roll.
5.Put it in the greased bread tin. Repeat with the second ball. ( Put 2 balls into a bread tin)
6.Set aside and let it proof for about 1 hr or till it rises till it fills up about 75% of the bread tin.
7.Bake at 190 degree Celsius for about 50-55 minutes if you cover the cake tin. If you do not cover the cake tin, 40 minutes of baking time is enough
Read more...
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