Thursday, November 16, 2017

Air Fried Sio Bak & Char Siew

Thanks to Mister I've got the chance to play with my new toy Roman Halogen Air Fryer! I'm happy with my first attempt air frying crispy roasted pork belly and barbecue pork which both turned out crisp succulent and juicy. Usually I will use my convection oven for roasting which is rather oily and smelly after used. Surprisingly with this air frying method, though there will still be some oil splattering, the cleaning is so much easier and no strong porky smell lingering in the kitchen and the equipment itself! Do take note the the heat element of this Roman Air Fryer may be different with other brands of air fryer, so the cooking temperature and duration I've attempted is for my own reference. Happy Air Frying!! 




Air Fried Crispy Roast Pork
Ingredient
  • 1 kg pork belly, skin on
  • 2 tsp distilled vinegar
  • 1/2 tbsp sea salt (to be rub on skin only)
Combine the following seasoning for meat area
  • 2 tsp garlic powder
  • 1 tsp five spice powder
  • 1 tsp sea salt
  • 1 tsp white pepper
  • 2 tbsp hua tiao jiu
Method
  1. Rinse pork belly and blanch briefly in boiling water. Pat dry with kitchen paper. Place belly skin side down and sprinkle the mixed seasoning over and rub them in.
  2. Turn the pork belly over, prick the skin evenly all over. Brush skin with vinegar and rub 1/2 tbsp sea salt evenly all over the skin. Chill the whole pork belly in fridge for at least 24 hours without covering.
  3. Bring the pork belly to room temperature. Preheat air fryer at 180deg cel for 5 mins. Line the base of air fryer with foil and place the wire rack over. Place the pork belly, skin side up, on the wire rack. Air fry at 180 deg cel for 30 mins. After 30 mins, prick the skin once more to ensure even crackling. Increase temperature to 200 deg cel and continue to air fry for 25-30 mins until the skin is blistering and golden brown. 
  4. Remove roasted pork belly from air fryer and cool it down completely before slicing.






Air Fried Char Siew
Ingredient
  • 600gm pork shoulder butt, cut into stripes
  • 2 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 2 tbsp honey
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Chinese wine
  • 2 tbsp minced garlic
  • 1 tsp pepper
  • 1 tsp sesame oil
  • 1 tbsp sugar

Method
  1. Rinse and pat dry pork. Combine all seasoning and mix well with pork. Cover and chill overnight. 
  2. Bring marinated pork to room temperature. Preheat air fryer at 200 deg cel for 5 mins. Line the base of air fryer with foil and place a wire rack over. Drain the pork and reserve the marinated liquid. Place the pork over wire rack. Air fry at 200 deg for 10 mins. 
  3. Flip the pork over and continue to air fry at 160 deg cel for 25 mins until nicely browned.
  4. Remove char siew from air fryer and cool down before slicing.
  5. Strain the reserved marination and bring to boil. Serve the gravy with sliced char siew.







Tuesday, November 7, 2017

Lemon Blueberry Cake with Frosty Whip

Time flies and my elder boy has turned 11th yesterday!! As usual I've baked a simple birthday cake for him everytime of this year! Lousy with decorating so I make use of edible cake image for the cake with minimal piping/decoration. ^0^ 


I thought I've used a lot of whipped cream for the layering, but it did not turn out otherwise. Anyway is a nice cake to enjoy...moist and tender crumbs packed with juicy blueberries and lemony flavour. 


Ingredient (one 8" x 8" layer cake)
  • 250gm salted butter
  • 200gm fine sugar
  • 1 tbsp fresh lemon zest
  • 4 large eggs
  • 2 tsp vanilla extract
  • 300gm cake flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 250ml homemade buttermilk
  • 125ml fresh lemon juice
  • 300gm frozen blueberries (coat with 2 tbsp plain flour to prevent sinking)
Frosting : 100gm frosty whip powder with 50gm chilled water & 50gm lemon juice

Method
  1. Sift cake flour, baking powder and baking soda. Set aside. 
  2. Using electric whisk, cream butter and sugar until light and creamy. Add in lemon zest and beat to combine.
  3. Add in eggs, one at a time, beating well after each addition. Beat till mixture is white and fluffy. Beat in vanilla.
  4. Using low speed beat in flour, alternate with buttermilk and lemon juice, until just combined. Do not beat on high speed. Use a spatula and fold in blueberries. 
  5. Spread the cake batter into two 8" square shallow pan.* Bake in preheated oven at 160deg cel for 30-35mins, or until a skewer inserted comes out clean.
  6. Rest the cake in pan for 10mins. Remove cake and transfer to a wire rack to cool down completely before frosting. 
* I halved the recipe and bake the cake one by one as my oven is small. 





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