Articles for the Month of January 2023

Serves 4-6 as a side

1. Mix all the ingredients together.

2. Pour oil into a deep fry pan, enough to coat the base with 1cm of oil.

3. When the oil is hot enough, dollop corn mix into rounds into the pan, leaving room between each fritter. Fry until the bottom is golden then flip. Continue to fry the other side until golden. Remove and drain on kitchen paper.

Serve immediately.

Pork chops:

1. Add the lemongrass, eschalot and garlic into a food processor. Pulverise everything into a fine straw and add to a large mixing bowl. (If you don’t have a powerful processor, you can finely slice rings from your lemongrass before chopping it into small pieces. Mince your garlic and finely dice your eshalot)
2. Add the remaining marinade ingredients to the mixing bowl and stir to combine
3. Tenderise pork chops by pounding each side with a meat mallet or the back of a knife. Cut 3-4 slits into the skin side of each chop and place into the marinade. Coat all sides of each pork chop with the marinade then cover and chill overnight.
4. When ready to cook, spray pork chops with oil. Place chops flat, in a single layer in your AirFryer basket*. Air fry for 10 mins on 230C. Turn, then air fry for a further 10 mins**

Spring onion oil

1. Place your spring onions to a heatproof bowl.
2. Add oil to a small skillet and bring to smoking point.
3. Pour the hot oil onto the onions. The onions will spit so be careful. Stir to mix and spoon them onto each pork chop

Enjoy as is or serve with broken rice and a fried egg (com tam) or even eat with rice vermicelli (bun) and salad. Don't forget the fish sauce! (nuoc cham)

* These can also be deep fried, or thrown onto the barbeque as well 

** Turn your chops again and air fry further if you like your chops dark.

1. Preheat oven to 180C.

2. Whisk the egg whites until soft peaks form. Gradually add in the sugar. When the sugar is dissolved, add in vanilla extract (optional) and whisk to incorporate. Sift in flour and whisk in.

3. Add in melted butter and whisk to form a smooth batter.

4.Line a baking tray with greaseproof paper/silicone mat.
 

5.Dollop on a tablespoon of batter and smooth out to form a thin disc (about 8cm in diameter). Make another disc on the tray, leaving a gap between the two discs.

6. Bake for about 6mins or until the edges are golden.

7. Working quickly, place your paper message in the middle of a disc. Use a spatula to fold the disc in half and to remove the cookie from the tray.

8. Shape the cookie by bending it over the rim of a glass. Place the shaped cookie in a cupcake tin to cool. The tin will help it keep its shape.

9. Continue to make the rest of the cookies.

10. Let the cookies cool completely before serving. We actually like to put all the formed cookies back on a tray for a short stint in the oven (about 4-5mins) to give them more golden glow and further crispness. Again, let them cool completely before serving.

1. Mix the minced meat, fish sauce and ground white pepper until well combined. Form into meatballs. Set aside.

2. Pour in the water and add chicken powder into a pot. Bring to a boil.

3. Add meatballs and Chinese cabbage (meatballs are cooked when they float to the top).

4. Add in the noodles and stir thoroughly (glass noodles cook VERY quickly).

5. Add the fish sauce & white pepper according to taste. 

6. Transfer to serving bowls and garnish with coriander, spring onion & chilli (optional). Serve.