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Refreshing Thai Garlic Steam Prawn in Sweet & Sour sauce
Ingredients : 2-3tbsp chopped garlic 3 red & green big chillis (chopped) 1 tbsp oyster sauce 1 tbsp fish sauce1 lime (squeeze the juice) A handful of cilantro/spring onions Add some sugar to taste (sweet and sour) Cooking : 1) cut the mid section of the prawn, and remove the legs 2) lay them on a steaming tray, slit up 3) add garlic Thai sauce to prawns 4) steam prawns for 3-8min depending on the size of the prawns 5) garnish with cilantro/spring onion before serving
Honey Char Siu A tweak to the recipe with honey.
Marinated sauce : ( overnight marination ) for charsiew meat 2 pcs Red Beancurd (fermented red beancurd) 1 tbsp honey 1 tbsp oyster sauce 1 tsp five spice powder 1/4 tsp white pepper 1 tbsp shaoxing wine 8.1/2 tbsp sugar 1 tsp dark soy sauce (may adjust if too dark) PREPARATION :A) Marinate the pork belly overnight with the sauce and garlic COOKING :B) Preheat Air-fryer im using instead of oven for 200 deg for 5 min- brush the meat with thin layer of sauce- on wire rack, roast for 15 min- brush the remaining sauce and turn the pork belly, roast for 15min- than broil each side for 1 min until each side is nicely charred.
Tahu Isi
Ingredients : - taopok skin (small size) (if the size is big, cut it into 1/2, triangle shaped) - Ingredients for about 8-10pcs - 2 shallots - 2 garlic - 2 spring onions - 1 carrot, finely sliced (long) - 1 cup bean sprout - 1 tsp grated ginger/ginger powder - 1 tbsp kecap manis - Salt & pepper to taste Stir fry the ingredients with oil until cooked. Batter for tahu isi : - 1.2/3 cup plain flour - 2/3 cup rice flour - 2 tbsp corn flour - 2 eggs lightly beaten - Pepper - 1.2/3 cup water, Mix well Cooking : Insert ingredients into the bean curd skin Soak them into the batter, be mindful to not have too much batter before putting them into the wok deep. Deep fry until golden brown, not dark brown.