Tony and Karen Kitchen

Thai Mango chicken salad

2021-06-18T11:23:00.005-04:00

Original recipe:
https://tonynkaren.blogspot.com/2021/06/blog-post_18.html

Video:

https://youtu.be/Sfsl2ZE6f6M

Ingredients for 4 people [click to enlarge]

4 (1kg) chicken quarter legs

1tbsp crushed cashew

(Actually, any material can be used)

1 tbsp fried shallots [fig1]

Filling

30g cucumber shredded

20g red pepper shredded

40g shredded mango

100g shredded romaine lettuce

Chicken broth mixture

400ml chicken broth [Fig2]

600ml water

1tbsp chicken powder [Fig3]

2tsp salt

2 slices of ginger

2 green onion

Dipping sauce

2 tbsp fish sauce [fig4]

2-3tbsp lime juice

2 tbsp coriander grains

1tbsp hot water

1tbsp brown sugar [fig5]

2tsp garlic chili sauce [fig6]

Steps [see the video for detailed steps]

Video: https://youtu.be/Sfsl2ZE6f6M

1 Bring the chicken broth mixture to boil. Add in the chicken legs. Cover with a lid. Cook it over high heat for 5 minutes. Turn the heat to low. Simmer it for 30 minutes. Soak the chicken legs in ice water or cool it down at room temperature
2 Debone the chicken legs. Shred the chicken by fork or hands. Put the filling in a dish. Top with shredded chicken. Sprinkle with cashew nuts and fried shallot. Serve it with mixed dipping sauce and enjoy.

Sprite lemongrass wings

2021-06-11T11:35:00.002-04:00

Original recipe:
https://tonynkaren.blogspot.com/2021/06/blog-post_11.html

Video:

https://youtu.be/_mxvVqk5n8o

Ingredients for 4 people [click to enlarge]

16 (900g) chicken wings

1 tsp lemon juice

2 tsp lemon zest

Seasoning

1 tsp sugar

1 tbsp fish sauce [fig1]

4 tbsp Lemongrass Chopped [fig2]

1 tsp garlic powder [fig3]

1 tbsp Corn starch [fig4]

Sauce mixture

280 ml Sprite

Steps [see the video for detailed steps]

Video: https://youtu.be/_mxvVqk5n8o

1 Marinate the chicken wings in the seasoning for 30 minutes. Pan fry the wings on medium heat until golden on both sides, about 2 minutes per side

2 Turn to medium low heat, add the sauce mixture. Bring the sauce mixture to boil

3 Cover with lid and simmer for 10 mins in medium low heat

4 Open the lid, turn to high heat. Reduce 2/3 of the sauce. Dish it up. Drizzle the lemon juice and zest. Serve it hot.

Cripsy pork chops with orange sauce

2021-06-04T14:09:00.002-04:00

Original recipe:
https://tonynkaren.blogspot.com/2021/06/blog-post_4.html

Video:

https://youtu.be/eI981q4yD3w

Ingredients for 4 people [click to enlarge]

6 pieces (about 650g) boneless pork chop (about 1.5cm thick)

60g corn flakes (crushed) [fig1]

* Or use breadcrumbs instead

60g breadcrumbs [fig2]

1 tbsp oil

Seasoning

2 tsp sea salt

1 tsp garlic powder [fig3]

0.5 tsp ground black pepper

2 tbsp cornstarch [fig4]

1 egg

100ml yogurt (optional) [fig5]

Sauce mixture

300ml fresh orange juice

3 tbsp orange zest

* Do not use commercial orange juice

1-2 tbsp brown sugar

1-2 tsp lemon juice

Thickening

1 tbsp custard powder [fig6]

3 tbsp water

Steps [see the video for detailed steps]

Video: https://youtu.be/eI981q4yD3w

1 Tenderize pork chops on both sides. Marinade them with seasoning for 30 minutes or more

2 Put cornflakes, breadcrumbs and oil in a plastic bag, mix well. Add in pork chop. Coat evenly the pork chops with the crumbs

3 Put the pork chops in the air fryer. Air fry 190°C/380°F for 8 minutes

* The method of pan frying or oven bake are explained below

4 Flip the pork chops over. Air fry 200°C／390°F for 5 minutes

5 Put all sauce mixture in a frying pan. Bring the orange juice to boil over medium heat. Reduce the juice to 2/3, and add enough thickening to thicken the sauce

5 Place the pork chop on a dish. Drizzle with sauce and enjoy

Frying or baking method:

1 Wok frying method: you can half-fry over medium-fast heat, fry for 4-5 minutes on each side, until the pork chops are 8-9 mature

2 The oven can be baked at 200°C/390°F for 15-20 minutes, and it must be returned halfway.

Frying or baking method:
1 Frying pan method: You can use medium heat, pan fry for 3-4 minutes on each side. Then add 3 tbsp of water. Cover and simmer for 5 mins.
2 Baked at 200°C/390°F for 15-20 minutes. Flip once.

Air fry stuffed chicken wings

2021-05-28T14:07:00.001-04:00

Original recipe:
https://tonynkaren.blogspot.com/2021/05/blog-post_28.html

Video:

https://youtu.be/owH9sligJC8

Ingredients for 4 people [click to enlarge]

14 Chicken wings

350g shrimp

Filling

1tbsp diced green onions

1tbsp diced coriander

30g bacon bits [fig1] (optional)

50g shredded cheese [fig2]

5tbsp all-purpose flour or cornstarch [fig3]

Chicken wings seasoning

1 tsp chicken powder [fig4]

1 tsp garlic powder [fig5]

1 tsp salt

1 tsp turmeric powder [fig6]

Shrimp Seasoning

0.5 tsp salt

0.5 tsp garlic powder [fig5]

1 tsp cornstarch

0.5 tsp sesame oil [fig6]

Steps

Video: https://youtu.be/owH9sligJC8

1 Cut off the chicken drumette. Remove the bones of chicken wingette

2 Marinate the chicken wings with seasoning for 30 minutes

3 Wash the shrimps and dry it well. Smash the shrimps by using the side of the knife. Mix the shrimps with the seasoning and filling together

4 Stuff the shrimp mixture into the chicken wingette

5 Coat the chicken wings with flour. Top with some oil, and air fry at 180°C/360°F for 10 minutes

* The method of pan frying or oven is explained below

6 Flip the wings over. Air fry at 200°C/390°F for 5 mins. Dish it up and enjoy.

Air fried lemongrass Char siu pork chop

2021-05-21T16:33:00.007-04:00

Original recipe:

https://tonynkaren.blogspot.com/2021/05/blog-post_21.html

Video:

https://youtu.be/Yg3EQ7enbn4

Ingredients for 4 people [click to enlarge]

4 pieces (about 900g) bone-in pork chop (about 1.5cm thick)

3 tbsp honey
3tbsp all-purpose flour or cornstarch[fig1]

Seasoning

Group A
2 tsp paprika [fig2]
1/3 cup frozen minced lemongrass[fig3]

(you can also use fresh)

2 tbsp brown sugar[fig4]
2 tbsp fish sauce[fig5]
2 tbsp hoisin sauce[fig6]
3 tbsp Char siu sauce [fig7]
2 tbsp water
2 tsp oil
1 egg

Green onion mixture
150g diced green onion
40ml oil

Green onion seasoning
0.5 tsp chicken powder [fig8]
0.5 tsp salt

Steps

Video: https://youtu.be/Yg3EQ7enbn4

1 Tenderize pork chops on both sides. Add Group A seasoning and marinate for 30 minutes or more
2 Cost Pork chops with flour or cornstarch
3 Put the pork chops in the air fryer. Coat with a thin layer of oil. Air fry at 190°C/380°F for 8 minutes
* The frying pan or oven bake methods explained below
4 Flip the pork chop over. Coat with a thin layer of oil. Air fry for 5 minutes at 200°C/390°F
5 Heat the oil high heat until it emits smoke. Turn off the heat, add the green onion and mix well, then add the seasoning and mix well
5 Top the pork chop with honey and serve with green onion mixture.

Frying or baking method:
1 Frying pan method: You can use medium-high heat, pan fry for 4-5 minutes on each side, until the pork chops are 80% done
2 Baked at 200°C/390°F for 15-20 minutes. Flip once.

Sweet and Sour Pork

2021-05-14T14:10:00.007-04:00

Original recipe:

https://tonynkaren.blogspot.com/2021/05/blog-post_7.html

Video:

https://youtu.be/RrhV8dKfgOU

Ingredients for 4 people [click to enlarge]

450g pork fillet

100g (about 1) green pepper, cored and cut into pieces

70g (about 1) onion, peeled and cut into pieces

1 small (about 2lbs) pineapple, peeled and cut into pieces

100g sweet potato starch [fig1]

* Or tapioca flour or all purpose flour or cornstarch

seasoning

0.5 tsp salt

0.5 tsp sugar

0.5 tsp garlic powder [fig2]

1 tsp cornstarch [fig3]

1 egg

Sauce mixture

2 tbsp Tamarind Sauce [fig4]

* If not, use 2 tbsp steak sauce like HP／A1

1 tsp worcestershire sauce [fig5]

3 tbsp ketchup [fig6]

3 tbsp brown sugar [fig7]

1 tbsp paprika [fig8] (optional)

120 ml fresh pineapple juice + water

Cornstarch mixture

1 tbsp Cornstarch [fig3]

3 tbsp water

Steps

Video: https://youtu.be/RrhV8dKfgOU

1 Cut the pork into bite-sized and marinate with the seasoning for 15 minutes

2 Coat the pork with sweet potato starch and wait for 10 minutes, preheat the air fryer

3 Put the pork into the air fryer. Brush some oil. Air fry at 190°C/380°F for 8 minutes.

4 Flip the porks over. Brush some oil, and air fry for 5 minutes at 200°C/390°F

5 Heat up a frying pan over medium-high heat. Add 1 tsp oil. Saute the green peppers and onions for 2 minutes

6 Add the sauce mixture and bring to a boil. Add the pineapple. Add enough cornstarch mixture until the sauce thickens

7 Turn off the heat, add the cooked pork and mix well. Serve it hot.

Air fried pork ribs with mayo dressing

2021-05-06T22:28:00.005-04:00

Original recipe:

https://tonynkaren.blogspot.com/2021/05/blog-post_7.html

Video:

https://youtu.be/2Y5QgKKDX-w

Ingredients for 4 people [click to enlarge]

900g Pork ribs

80g coarse sweet potato starch

* Or All purpose flour or cornstarch

Seasoning

1tsp garlic powder [fig1]

1tsp salt

2 tsp sugar

2 tsp Shacha Sauce [fig2]

1 tsp Oyster Sauce [fig3]

100ml yogurt (with sugar) [fig4]

1 egg

Sauce mixture

6tbsp Mayonnaise [fig5]

4tbsp Condensed Milk [fig6]

2tsp lemon juice

Steps

Video: https://youtu.be/2Y5QgKKDX-w

1 Marinade the pork ribs for at least 1 hour or more

2 Mix the sauce mixture. Chill it in the refrigerator for later use

3 Add sweet potato flour to the baking tray. All in the pork ribs and coat entire ribs with starch. Set it aside and wait for 10 minutes.

4 Put into the preheated air fryer. Sweep the oil. Air fry for 8 minutes at 190°C/380°F.

5 Flip the ribs. Sweep the oil. Air fry for 7 minutes at 200°C/390°F

6 In a large bowl, Mix the pork ribs and the sauce mixture together. Serve it hot

* Oven bake: bake at 200°C/390°F for 30-40 minutes, if it starts to burnt, Cover the ribs with tin foil

* Pan frying: Pan fry for 5-8 minutes on each side over medium heat with about 50 ml of oil. Set them aside. Heat the oil again over high heat. Pan fry the ribs again for 30 seconds on each side.

Minced pork with special tangy sauce

2021-04-30T11:06:00.002-04:00

Original recipe:

https://tonynkaren.blogspot.com/2021/04/blog-post_30.html

Video: https://youtu.be/K0SDTBc4TcI

Ingredients for 4 people [click to enlarge]

400g minced pork (no need to marinate)

1 (40g) onion, peel and shredded

600g white radish, peeled and cut into large pieces

* You can replace it with any other kind of squash, or tofu as you like

100g bell peppers, cut into pieces

1 clove garlic

30g dried shrimps (not being soaked), wash and set aside [fig1]

60g mushrooms, stemmed off cut into large pieces (optional)

200g canned chickpeas (optional)

200ml chicken broth [fig2]

Pork Seasoning

1tsp sugar

0.5tsp salt

1tsp garlic powder [fig3]

Sauce mixture

1 tsp fish sauce [fig4]

1 tbsp Shaoxing wine [fig5]

1 tsp Shacha Sauce [fig6]

2 tbsp Korean Doenjang [fig7]

1 tsp sugar

1 tsp Oyster Sauce [fig8]

2 tbsp water

* Korean Doenjang paste can be replaced with 1tbsp spicy bean paste

Cornstarch mixture

4 tsp cornstarch

5 tsp water

Method [see the video for detailed steps]

Video:

1 Heat up the frying pan over medium high heat. Add 1 tsp of oil. Add the minced pork. Add pork seasoning. Crumble the pork while cooking it. Strain it through a sieve and set aside.

2 Add 1 tsp of oil in the frying pan. Heat up with medium high heat. Add garlic, onion, white radish, sweet pepper, dried shrimp. Stir fry ingredients until the onion is soft

3 Add back the cooked pork, and the sauce mixture. Mix ingredient well and stir fry for 1 minute

4 Add in the chicken broth. Bring the chicken broth to a boil. Cover with a lid. Simmer for 15 minutes on low heat

5 Add chickpeas. Mix well and simmer for another 5 minutes

5 Bring the sauce to a boil. Add enough cornstarch mixture to thicken the sauce. Dish it up and serve it hot.

Vietnamese beef stew

2021-04-21T17:01:00.008-04:00

Original recipe:

https://tonynkaren.blogspot.com/2021/04/blog-post_23.html

Video:

https://youtu.be/mPXEVjNUoSY

Ingredients for 4

900g bottom blade roast beef

Group A

3 slices ginger

3 cloves garlic

3 shallots, peeled and cut into pieces

Group B

100g (about 2 stalks) celery, peeled and cut into pieces

40g (about 1 medium) onion, peeled and cut into pieces

200g (about 2 medium) potatoes, peeled and cut into pieces

100g (about 2 pieces) carrots, peeled and cut into pieces

Sauce mixture

450ml Chicken Soup [fig1]

1 tbsp curry powder [fig2]

3 star anise [fig3]

3 pieces of bay leaves [fig4]

1 stick of cassia (or cinnamon) [fig5]

5 cloves [fig6]

0.5 tsp Fennel Seed [fig7]

3 tbsp minced lemongrass

1 tbsp oregano (optional)

250g (about 2 small tomato) diced tomatoes

Beef seasoning

2 tsp sea salt

0.5 tsp black pepper powder

1 tsp garlic powder

Sauce seasoning

2 tbsp tomato paste [fig8]

1 tsp fish sauce

Steps[please check the video for detail]

https://youtu.be/mPXEVjNUoSY

1 Season the beef with beef seasoning evenly on both sides. Heat the pan over medium high heat with 1 tsp of oil. Pan fry the beef until golden on both sides (about 2 minutes per side)

* If you use beef brisket. Blanch the beef 5 mins instead of pan fry it.

2 Add the Group A ingredients and stir fry for 2 minutes. Add the sauce mixture and mix well. Add all ingredients into digital pressure cooker. Pressure cook for 20-30 minutes

* After pressure cooked, it is best to wait for at least 4 hours before continue the next step

* Stove cook: Bring the sauce to boil on high heat. Continue to cook for 10 minutes. Turn to low heat and simmer for 45 minutes. Try to keep sauce mixture within 400ml. Add water if necessary

3 Take out the beef and cut into pieces. Strain the beef gravy through a sieve. Reserve 400ml. Add chicken broth if it is not enough.

4 Heat the pan over medium high heat with 1 tsp of oil. Sauté the Group B ingredients for 3 minutes or until the onions are soft

5 Add the gravy, beef and sauce seasoning. Mix well and bring the sauce to boil. Turn the heat to low. Simmer for 30 minutes or until the potatoes are soft. Serve it hot.

* If possible, turn off the heat and let the ingredient sit for another 30 minutes serving.

Chinese braised shrimps e-fu noodles

2021-04-15T14:31:00.003-04:00

Original recipe:

https://tonynkaren.blogspot.com/2021/04/blog-post_16.html

Video:

https://youtu.be/IxM5UCcdIPY

Ingredients for 2-3 people

350g shrimp

220-250g E-fu noodles (Yi Mein)

70g shimeji mushroom (or any other kinds like enoki mushrooms)

40g onion, cut into pieces

50g chives, sectioned

Shrimp seasoning

0.5 tsp sea salt

1 tsp garlic powder

Shrimp broth ingredients

2 pcs of garlic

2 pcs of shallots

2 slices of ginger

2 green onions, cut into sections

2 tsp wine

300ml chicken broth

1 tsp soy sauce

1 tsp fish sauce

Steps[Check the video for more detail]:

Video: https://youtu.be/IxM5UCcdIPY

1 Rinse the shrimps and dry it well. Marinate it for 20 minutes with the seasoning. Wash the shell of shrimp well and set aside

2 Heat in a pan over medium heat. Add garlic, shallots, ginger and stir-fry for 1 minute

3 Add the shrimp shells, wine and green onion. Stir fry for 1 minute. Add the chicken broth, and bring to a boil

4 Turn to low heat, cover and cook for 20 minutes. Add fish sauce and dark soy sauce. Mix well, drain through a sieve and set aside

5 Cook the noodles in hot water until loosen (about 1 minute). Drain it well and set it aside

6 Heat up a pan over medium-high heat. Add 1 tsp of oil, and fry the shrimp on both sides (for about 2 minutes on each side) and set aside.

6 Heat up a pan over medium-high heat again. Add 1 tsp of oil. Add onions, and saute the mushrooms until soft (about 1 minute)

7 Add the shrimp broth and bring it to boil. Do a taste test. Add in the noodles

8 Mix all ingredients and cook for 1 min. Add shrimps and yellow chives. Mix well and cook for 1 min. Serve it hot.

Best ever garlic bread

2021-04-11T16:29:00.003-04:00

Video: https://youtu.be/G0G5EcX28bc

Original recipe

https://tonynkaren.blogspot.com/2021/04/blog-post_12.html

Ingredients (can make a 6-inch long garlic bread)

1 French baguette (about 6 inches long)

Butter mixture

20g minced garlic

40g butter, soften (non salty) [fig1]

0.5 tsp Oregano (optional) [fig2]

1 tsp Parsley [fig3]

0.5 tsp salt

Steps
Video: https://youtu.be/G0G5EcX28bc

1 Mix the butter mixture together

2 Cut the French baguette lengthwise but don’t cut it off completely

3 Spread garlic butter mixture into each slices. Coat the baguette with the rest of garlic butter mixture

4 Seal the French baguette with parchment paper and put it in the preheated air fry

5 Air fry at 185°C/365°F for 10 minutes

* Or bake it in oven at 190°C/375°F for 15 minutes

Notes:

1 If you have leftover butter mixture you can store it in the refrigerator. You can also serve it with a steak

2 The unbaked baguette can place in plastic bag and freeze it in freezer. You can bake the frozen baguette directly, but you need to bake it a bit longer, about 10-15 mins.

Taiwanese fried chicken

2021-04-07T16:07:00.008-04:00

Original recipe:

https://tonynkaren.blogspot.com/2021/04/blog-post_9.html

Video:

https://youtu.be/iAWhI5dnKlU

Ingredients for 2-3 people [click to enlarge]

800g chicken breast

1 tsp spice salt (instruction is written below)

seasoning

2 tbsp salt

1 tbsp chicken powder [fig1]

1 tbsp garlic powder [fig2]

2 tsp Chinese 5 spices powder [fig3]

* Each chicken breast needs about 1tsp seasoning. The rest can be saved for next time

Starch mixture

80g sweet potato starch (Coarse) [fig5]

2 tbsp cornstarch [fig6]

0.25 tsp Chinese 5 spices powder [fig3]

1 tsp baking powder [fig7]

Steps [see the video for detailed steps]

Video: https://youtu.be/iAWhI5dnKlU

1 Butterfly the chicken breasts.

2 Cover it with parchment paper or plastic film. Pound lightly with the flat side of a meat mallet until the chicken is even in thickness

3 Season the chicken with seasoning on both sides

4 Coat the chicken with starch mixture and wait 15 minutes

5 Add oil in shallow pan. Heat it up on medium-high heat. Add in the chicken breast and fry until slightly brown (fry for 2-3 minutes on each side)

6 Remove the chicken. Heat the oil with high heat. Add back the chicken and fry both side for 30 sec

7 Remove the chicken and drain it well. Top with spice salt. Serve it hot.

* If you are not in a hurry, the chicken breasts can be marinated overnight with the following seasoning

2tsp light soy sauce

1tsp cooking wine

1tsp sugar

100ml yogurt (with sugar)

Air fryer:

Use 200°C/390°F, air frying for 6 minutes on each side

* The disadvantage of the air fryer is that the chicken is not crispy compare it to deep-fried version

Homemade Spice Salt

2tsp salt + 1tsp five-spice powder

Stir spices in a pan without oil over medium low heat for about 5 mins. Remove from the heat. Let it cool down. Store the spice in a container

Fried chicken and shrimp with pineapple sauce

2021-04-01T22:37:00.003-04:00

Original recipe:

https://tonynkaren.blogspot.com/2021/04/blog-post.html

Video:

https://youtu.be/0MSbsJqwsqQ

Ingredients for 2-4 [click to enlarge]

250g frozen shrimps

300g boneless skinless chicken tights

Sauce mixture:

6tbsp mayonnaise [fig1]

2tbsp condensed milk [fig2]

3tbsp pineapple juice

2tsp lemon juice

Seasoning for shrimp:

0.5 tsp salt

0.5 tsp garlic powder [fig4]

0.25 tsp white pepper

Seasoning for chicken:

0.5 tsp chicken powder [fig5]

0.5 tsp salt

0.5 tsp garlic powder [fig4]

0.5 tsp sugar

1 tsp water

Batter:

100g all-purpose flour [fig6]

1 tbsp baking powder [fig7]

1 tbsp cornstarch [fig8]

2 tsp oil

150-240ml ice water

Steps [see the video for detailed steps]

Video: https://youtu.be/0MSbsJqwsqQ

1 Chicken and shrimps marinade with seasonings for 15 minutes

2 The sauce mixture mix well. Do a taste test as per your liking. Store the sauce mixture in fridge

3 Slice both side of the pineapple. Cut along the edge of the pineapple with a knife. Take the flesh out

4 Put one slice back into the pineapple to form a bowl

5 Add gradually ice cold water to the batter mixture until the batter is thickened. Add chickens and shrimps in batter and mix them well

6 Add 200 ml of oil to the pan. Heat it over medium high heat until the oil reaches 180 degrees

7 Add chickens and shrimps in the pan. Fry them until golden brown for about 5-6 minutes

8 Add in the sauce mixture to the diced pineapple, fried chicken and shrimps. Mix them well.

9 Put all cooked ingredients into the pineapple bowl. Serve it in hot.

Lemon Cola Chicken Wings

2021-03-26T12:06:00.003-04:00

Original recipe:

https://tonynkaren.blogspot.com/2021/03/blog-post.html

Video: https://youtu.be/_2yXY1GYHpQ

Ingredients for 2-4 [click to enlarge]

600g chicken wings

1 tsp lemon juice

Chicken marinade

1 tsp chicken powder

1 tsp sea salt

0.5 tsp Chinese five-spice powder

1 tsp garlic powder

1 tsp oil

1 tsp cornstarch

1 tsp water

Sauce mixture

1 tbsp Shaoxing wine

1 tbsp Indonesian Sweet Soy Sauce

1 tsp salt

200ml coke

Steps [see the video for detailed steps]

Video: https://youtu.be/_2yXY1GYHpQ

1 Marinate the chicken wings for 30 minutes. Pan fry them over medium-high heat until golden on both sides, about 2 minutes per side

2 Turn to medium heat. Add the sauce mixture and stir well. Bring the sauce to boil

3 Cover with the lid and let it simmer for 5-8 minutes

4 Open the lid, turn to high heat. Reduce the sauce until it is thickened. Dish it up and top with lemon juice on it.

Japanese Roll Cake

2021-03-19T16:10:00.003-04:00

Original recipe: https://tonynkaren.blogspot.com/2021/03/blog-post_18.html

Steps [see the video for detailed steps]

Video: https://youtu.be/StDLwJ9uxBE

Baking tray size

20cm x 30cm x 3cm

(Similar size is fine, for example, 22x 30cm is also fine)

Ingredients[click to enlarge]

Cake mixture

4 [20g each] egg yolk

40g milk

40g vegetable oil

35g cake flour [fig1]

10g sugar

10g matcha powder [fig2]

Egg white mixture

4 [30g each] egg white

40g granulated sugar

1/2 tsp tartar powder (or white vinegar or lemon juice) [fig3]

Vanilla Cream

100g Whipping cream [fig4]

50g icing sugar (or 30g granulated sugar)

1tsp Vanilla Oil [fig5]

Matcha cream

100g Whipping cream [fig4]

60g icing sugar (or 40g granulated sugar)

15g matcha powder [fig2]

Steps [see the video for detailed steps]

Video: https://youtu.be/StDLwJ9uxBE

The oven should be preheated at 180°C / 355°F

1 Coat the baking pan with soft butter (or vegetable oil). Cover it with parchment paper

2 Beat the milk and vegetable oil until combined. Add 4 egg yolks, sugar, matcha powder and mix until combined. Add cake flour. Mix all ingredients until smooth

3 Add 4 egg whites and tartar powder. Add sugar in 2 batches. Beat with an electric whisk until egg white forms firm peak

4 Add the meringue to the batter and stir well. Fill the mixture in the baking dish evenly.

5 Put it into the preheated oven. Bake for 18-20 minutes at 180°C / 356°F

6 Remove the cake from the baking pan. Cover it with parchment paper when it is hot. Let the cake cool down

7 Make 2 different cream mixture. Beat each cream mixture with an electric whisk until they are firm peak. Store them in the refrigerator for later use

8 Tear off the skin on one side of the cake and flip it over. Put matcha cream mixture on 1/4 position, and vanilla cream on the remaining area.

9 Roll up. Freeze for at least 1 hour, cut into pieces, and freeze for 3 hours. Enjoy

Dutch baby pancake

2021-03-12T13:52:00.009-05:00

Video: https://youtu.be/8cg8awx_tbA

Original recipe:

https://tonynkaren.blogspot.com/2021/03/blog-post_12.html

Ingredient for 1 6-inch pancake [click the picture to enlarge]

25g all-purpose flour [fig 1]
5g granulated sugar
50g milk
1 (50g) egg
1 tsp Vanilla extract [fig 2]
1 tbsp butter [fig 3] (with or without salt)
some fresh seasonal fruits (or ham, cheese, eggs, salads, etc. can be used for breakfast or salad)
1 tbsp syrup (optional)

Method [see the video for detailed steps]

Video: https://youtu.be/8cg8awx_tbA

1 Put the 6-inch long baking pan into the oven. Preheat the oven at 220C/425F
2 Mix the eggs, milk, vanilla extract and sugar well. Add in the flour and mix until smooth. Sieve once
3 Take out the preheated baking pan. Coat it with butter. Add in the pancake mixture
4 Put it in the oven and bake at 220°C/425°F for 8-10 minutes until golden brown
5 Lower the oven temperature to 170°C/340°F and bake extra 4-8 minutes
6 Take out the pancake. Top with fruit and syrups or other ingredients you like

HK style chicken stew

2021-03-06T17:01:00.006-05:00

Original recipe:

https://tonynkaren.blogspot.com/2021/02/blog-post_19.html

Video: https://youtu.be/ZzwfKpLzcJI

Ingredients for 4 people [click to enlarge]

600g chicken wings

1 40g onion

3 cloves garlic

2 slices ginger

2 green onions, cut into sections

2 tsp Shaoxing wine [fig1]

500ml water

Other ingredients (optional)

300g taro

(You can use other ingredients as you like: potato, pumpkin, hard tofu)

Chicken seasoning

1 tsp chicken powder [fig2]

1 tsp sea salt

1 tsp garlic powder

1 tsp oil

1 tsp cornstarch

1 tsp water

Sauce mixture

2 tsp Chu Hou Sauce [fig3]

2 tsp Indonesian Sweet Soy Sauce [fig4]

2 tsp hoisin sauce

2 tsp oyster sauce

0.5 tsp chicken powder [fig2]

0.5 tsp Chinese five-spice powder

2 tsp Sa cha Sauce [fig5]

2 Star Anise [fig6]

2 Cinnamon sticks [fig7]

2-4 bay leaves [fig8]

Optional ingredients to make it spicy

1 tsp chili bean sauce

2 tsp Sichuan Pepper Oil

3 tsp dried chili (or chili powder)

Steps [see the video for detailed steps]

Video: https://youtu.be/ZzwfKpLzcJI

1 Marinade chicken wings with chicken seasoning for 30 minutes

2 Pan fry the chicken wings over medium heat until golden on both sides. Set aside

3 In the original pan, add garlic, ginger, green onion, and onion. Stir fry them over medium-high heat for 2 minutes

4 Add Shaoxing wine, chicken wings, optional ingredients(taro), and sauce mixture. Stir fry for 1 minute until all well mixed. Add water and bring the sauce to a boil

5 Cover the pan with a lid. Change the heat to low. Simmer for 15-20 minutes. Serve it hot.

* If you want to make it spicy, add "Optional ingredients listed above" and then simmer for 2 additional minutes.

Butterfly palmier

2021-02-27T14:52:00.008-05:00

Video: https://youtu.be/V8YON7GAZ8E

Original recipe:

https://tonynkaren.blogspot.com/2021/02/blog-post_27.html

Ingredients 6-8 pieces [click the picture to enlarge]

1 sheet of puff pastry [fig1]

*(At least 30cm X 25 cm)

1 tbsp(20g) soft butter [fig2]

1 egg yolk

1 tbsp syrup [fig3] (any type of syrup is fine)

Filling

2 tsp granulated sugar

2 tsp brown sugar

1 tsp ground cinnamon [fig4]

Method [see the video for detailed steps]

Video: https://youtu.be/V8YON7GAZ8E

1 Coat puff pastry with butter. Sprinkle the filling evenly. Press lightly by hand

2 Separate the puff pastry on the left and right sides (don't cut it), fold each side twice toward center. Fold them together.

3 Cut the puff pastry about every 1cm. Cut open each pieces in half (don't cut it completely)

4 Bend the each pieces into two equal sides. Top with the egg wash. Preheat the oven at 220°C/425°F

5 Put it in the oven, and bake at 200°C/390°F for 10-14 minutes

* For air fryer, use 200°C/392°F to bake for 8－10 minutes

Dim Sum - Steam beancurd beef balls

2021-02-21T12:50:00.005-05:00

Original recipe:

https://tonynkaren.blogspot.com/2021/02/blog-post_17.html

Video:

https://youtu.be/oR33GCY8n7Y

Ingredients for 4 people [click to enlarge]

500g minced beef

150g non-cured pork

2 frozen fresh beancurd sheets (cut into small pieces) [fig 1]

Group A

1 tsp sea salt

1 tsp ground pepper

1 tsp baking powder [fig2]

1 tsp Potassium carbonate solution [fig3]

* Homemade Potassium carbonate solution: 10g of baking powder, bake in an oven at 200°C/390°F for 15 minutes, add 30g of water and mix well. Store it in a glass bottle at room temperature (Note: I have not tried to make it)

Group B

2 tsp chicken powder [fig4]

2 tbsp sugar

1 tbsp soy sauce [fig5]

150 ml water

Group C

100 ml water

100g Tapioca starch [fig6]

(It is not recommended to use cornstarch)

Group D

3 tsp sesame oil

3 tsp oil

80g water chestnut, diced

40g (2 tbsp) coriander, diced

40g (2 tbsp) green onion, diced

5g (1/2 teaspoon) Chinese dried tangerine peel, diced

Sauce

1 tsp Worcestershire sauce [fig7]

2 tsp Chinkiang vinegar [fig8]

Steps [see the video for detailed steps]

Video: https://youtu.be/oR33GCY8n7Y

1 Beef + pork + Group A ingredients. Mix them well. Keep pressing the mince until it is sticky

2 Add the Group B ingredients. Mix them well. Continue to press until it become extremely sticky (about 15 mins by hand)

3 Add Group C ingredients. Mix them well

4 Add Group D ingredients. Then put it in the refrigerator for at least 6 hours

5 Divide into 16-20 small balls evenly

6 Put the fresh beancurd in a pan over medium heat. Turn to low heat and fry for 30 seconds to 1 minute. Soak it in cold water, drain and cut into pieces

7 Place the beancurd on a dish. Top with beef balls. Steam for 15-20 minutes on high heat

Golden crispy taro balls

2021-02-14T22:36:00.004-05:00

Video: https://youtu.be/O_zyPlBDkv0

Ingredients for 4 people [click to enlarge]

Group A

200g peeled taro, shredded

1 tbsp oil

Group B

100g peeled taro, diced

350g minced pork

3 tbsp diced green onion

1 egg

20g Soaked dried shrimp [fig1], soaked and diced

*Dried shrimp can be replaced with any other ingredients, such as bacon, sausages, shrimps

seasoning

1 tsp sugar

1 tsp garlic powder [fig2]

1 tsp chicken powder [fig3]

1 tsp sea salt

1 tsp Chinese 5 spices [fig4]

Steps [see the video for detailed steps]

Video: https://youtu.be/O_zyPlBDkv0

1 Mix the Group B ingredients. Marinate it for 15 minutes

2 Divide Group B mixture into small balls. Combine all Group A ingredients. Wrap pork is with shredded taro

3 Put it in the air fryer at 185°C/365°F and air-fry for 12-15 minutes. It is recommend to flip once in the halfway.

* You can also grill it in oven with 200°C/390°F for 15-18 minutes. It is recommend to flip once in the halfway.

* It can be also deep fried it in a pan.

4 Dish it up. Serve it with Thai spicy chicken sauce

Braised canned abalone with fried noodle

2021-02-10T09:27:00.008-05:00

Original recipe:

https://tonynkaren.blogspot.com/2021/02/blog-post_56.html

Video: https://youtu.be/XZi7i30kzeU

⏱Preparation time: 5 minutes 🕐 Cooking time: 15-20 minutes

Ingredients for 2 people [click to enlarge]

200g 1 can of braised abalone with sauce

100g broccoli

130g whole egg noodles (fried noodles)

1 tbsp oil

Thickening

2 tbsp cornstarch

+ 2 tbsp water

Steps [see the video for detailed steps]

Video: https://youtu.be/XZi7i30kzeU

1 Loosen the whole egg noodles in hot water for about 2 minutes. Drain it well

2 Add oil to the noodles and mix well. Air fry at 185°C / 365°F for 6 minutes

3 Cook the broccoli in hot water. Drain it well and set aside

4 Flip the noodle and air fry at 195°C / 385°F for 4 minutes

5 Put the braised sauce from canned abalone into the pan. Bring it to boil over high heat. Add in the thickening mixture gradually the sauce is thickened. Add the abalone and cook for 1 minute

6 Put the noodles on a plate. Top with broccoli, abalone and the sauce from step 5. Serve it hot.

Souffle pancake burger

2021-02-06T20:10:00.005-05:00

Original recipe:

https://tonynkaren.blogspot.com/2021/02/blog-post_6.html

Video: https://youtu.be/eaAfzDSeHOw

⏱Preparation time: 15 minutes 🕐 Cooking time: 15-20 minutes
The ingredients for 2 soufflé burgers [click to enlarge]

Group A
2 egg yolks
1/2 tbsp vegetable oil
1/2 tbsp milk [fig1]
10g granulated sugar
30g cake flour [fig2]
Group B
2 egg whites
1/2 tsp cream of tartar [fig3]
1 tsp corn starch [fig4]
2tbsp granulated sugar
Some fruits (like strawberry, mango, blueberry, banana)

Cream
100g whipping cream [fig5]
20g icing sugar (or 15g granulated sugar)
1/4 tsp Vanilla extract [fig6]

Steps [see the video for detailed steps]

Video: https://youtu.be/eaAfzDSeHOw

1 Combine Group A ingredients together
2 Add cornstarch, cream of tartar to egg white. Beat the white egg. Add sugar three separate time. Beat the egg white until it is peak
3 Mix the egg whites and group A mixture together.
4 Preheat the non sticky pan with low heat for 5 minutes
6 Divide the mixture into 2 portion. Divide each portion to 4 portions. Add the mixtures in the pan and fry for 30 seconds. Then divide the remaining half portion into 4 portions. Add them on top of each uncooked pancake
7 Cover the pan with a lid. Cook for 5 minutes in low heat
8 Flip the pancake over. Cover the pan again. Cook for 3 minutes. Set it aside and let it cool down
9 Add icing sugar, vanilla extract to the whipping cream. Whip until the cream is peak form. Rinse the fruits and set aside
10 Add whipped cream to each pancake. Add fruits around the pancake. Cover it with another pancake to form a hamburger.

Important note:

Egg custard yearly cake

2021-02-04T15:28:00.008-05:00

Original Recipe:

https://tonynkaren.blogspot.com/2021/01/blog-post_24.html

Video: https://youtu.be/rHDruTONtCA

🔪Materials [for 2 pounds] | 🕐15 minutes (not counting the cooking time) [click to enlarge]

Group A

190g granulated sugar (you can mix brown sugar, but slap sugar is not recommended)

400ml coconut milk

GroupB

200g glutinous rice flour

30g wheat starch

30g rice flour

30g custard powder

30g milk powder

30g melted butter

Group C

80ml evaporated milk (you can use condensed milk but sugar need to be reduced)

1 egg (55g)

Steps [see the video for detailed steps]

Video: https://youtu.be/rHDruTONtCA

1 Stir the Group A ingredients well. Warmup the coconut milk until the sugar melts (I use the microwave oven for 45 seconds)

2 Mix well the Group B ingredients. Add in Group A's coconut milk 3 separated times (the coconut milk should not be boiled, but it must be warm, about 40-50 degrees Celsius)

3 After it is smooth, add Group C and stir well. Sieve and set aside

4 Coat the container with oil. Fill in the mixture. Cover the container with aluminum foil. Steam for 1 hour and 15 minutes over medium heat.

To smooth the surface:

* The container is covered with aluminum foil

* It is best to use bamboo steam rack to avoid condensation. Air flow is also better to reduce heat

* Do not recommend using high heat if there is no protection in the bottom.

The rice cake can be stored in the refrigerator for 3 to 5 days. If you can not finish eating it. You can also cut it into pieces, wrap it with puff pastry and freeze it. It can be frozen for 1 month. Then out the forzen pastry. Coat with egg wash. Oven bake for 200°C/390°F: 12-15 minutes, or air frying 190°C/375°F: 10-12 minutes

Paper wrapped baked chicken

2021-01-30T21:05:00.010-05:00

Original Recipe:
https://tonynkaren.blogspot.com/2021/01/blog-post_30.html

Ingredients for 4 people [click to enlarge]

1.2-1.4 kg whole chicken (try not to exceed this weight)

Seasoning (you can save it for next time if you cannot use it all)

2 tbsp Aromatic ginger powder [fig1]

2 tsp Chinese Five Spice Powder [fig2]

1 tbsp chicken powder [fig3]

1 tbsp sea salt

2 tsp garlic powder [fig4]

1 tsp turmeric (optional) [fig5]

Steps [see the video for detailed steps]

Video: https://youtu.be/F-i85oA8OcQ

0 Oven preheated at 240°C/465°F

1 Cut the chicken back in half. Rinse clean and dry it. Flatten the chicken breast by hand

2 Coat the inside and outside of the chicken with seasonings. Wrap it with parchment paper, and use a stapler to completely seal the paper

3 Put the chicken on a double baking tray, and cover the chicken with an extra baking tray, or 2-3 large foils

4 Put in the preheated oven at 240°C/465°F, bake for 50 minutes

* It is recommended that you use a thermometer. Insert into the chicken breast. Bake the chicken until the chicken breast reaches 72°C/163°F

5 Cut open the parchment paper. Rest it for 10 minutes. Cut into pieces and enjoy

Note: It is not recommended to use an air fryer. Because the heat of the air fryer is difficult to maintain and the baking time will become very long, but the oven-type air fryer can be tried

CNY dessert - Baked Coconut cake (Nian gao)

2021-01-22T14:57:00.005-05:00

Original recipe:
https://tonynkaren.blogspot.com/2021/01/blog-post_22.html

Video: https://youtu.be/F-i85oA8OcQ

Ingredients (to make 1 8x8 inch cake mole) [click to enlarge]

2 eggs (about 55g each)
300ml coconut milk [fig1]
200g glutinous rice flour [fig1]
140g granulated sugar
10g (1tbsp) vegetable oil (or any oil with mild taste)

Steps [see the video for detailed steps]

Video: https://youtu.be/F-i85oA8OcQ

1 Preheat the oven at 185°C/365°F. Combine the sugar and coconut milk. Heat it up until sugar is dissolved (Don't bring the coconut milk to boil)
2 Combine the oil with glutinous rice flour. Add coconut milk in 3 separated times. Mix it well. Then add in egg and mix all together until smooth
3 Sieve the mixture. Put the mixture into the greased tin foil baking tray
4 Put in the oven, bake at 185°C/365°F for 40-45 minutes or until golden brown