Tag: asian fusion
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Slow Cooker Coca Cola Chicken
I am happy to say that this dish lives up to the hype.
The soft drink’s caramel and sugar provide a depth of flavour and also gives that sought after stickiness.
Note:
- I use bone in chicken legs as they don’t dry out and the bones give a density to the sauce
- Prep is easy and then cooking time is 6 hours.
Simply
Put following ingredients into your slow cooker:
- ~1 kg bone in chicken legs or wings
- A handful of chopped spring onions
- 1 tsp of ginger, finely diced
- 3 Tbs soy sauce
- 1 can of coca cola
Cook on low for 6 hours, turning everything over gently, halfway through.
Serve
I like to serve the sticky chicken with lots of rice and some steamed veggies.
Enjoy,
PK
Here are more chicken dishes and slow cooking posts:
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Glutinous Rice Battered Air Fryer Pork
I recently tried a wet batter, made from glutinous rice flour and water my in air fryer. Air frying is perfect for those looking to use less oil in their diet.
You get a lovely light yet chewy coating. Worked a treat and they were gobbled up in no time.
Simply
Mix some rice flour and water. Go for a thicker batter than normal, it works better in the air fryer (see Can I Use A Wet Batter In My Air Fryer?).
Add the pork, mix gently but thoroughly and refrigerate until you are ready to cook.
Pre-heat the air fryer and then cook at 180c for 15 minutes. If they are not crispy enough, shake the pan and cook for another 5 minutes.
Serving
The options are endless. 🙂
Here I simply served the pork bites with sides of vegetables, white rice and a plum dipping sauce:
Enjoy,
PK
Here are more pork recipes and Asian fusion:
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Pork Belly Air Fryer
Check out this super easy Asian styled pork belly recipe. With a few simple ingredients and my air fryer I turned out this punchy little salad.
Simply
Cut your pork belly portion into cubes.
Then drizzle with dark soy and garlic infused olive oil. Add some black pepper and salt then marinade for several hours in the fridge. I also add sugar sometimes for it’s glazing properties.
Pop the cubes into the airfryer and cook for 15 – 20 minutes, turning them over once or twice.
Serving
Fried pork goes well with so many other ingredients. Salads, rice, potatoes, everything 🙂
Enjoy,
PK
Here are more air fryer recipes and meals featuring pork:
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Sticky Soy Chicken Nibbles
Oh boy these moist, sticky morsels of chicken are addictive. Just as well they are easy to make. 🙂
Ingredients
- 1/2 cup soy sauce
- 1/2 cup raw sugar
- 1/4 cup lemon or lime juice
- 1/4 cup olive oil
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 1 – 2kg chicken nibbles (wings and drumettes)
Simply
Mix all the ingredients excluding the chicken to make the marinade. Then pop everything into a zip-lock bag to marinate over night or for at least a few hours.
Preheat your fan-forced oven to 200C and then add the chicken, marinade and all, into your baking dish.
Cook for about an hour. More if you want a crispier skin.
Serving
If you are watching the game on TV with your mates, just pile them up on a platter and let your guests go to town. More often than not I am wolfing them down with the family along with rice and steamed or pickled vegetables. Fish sauce and Sriracha Hot Sauce at hand.
Enjoy,
PK
Here are some more chicken dishes and more easy to make meals:
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How To Make Chinese 5 Spice Mix
Chinese 5 spice is a must-have blend of sweet, sour and umami flavours. It imparts a red colouring when used as a dry rub, marinade and basting sauce. The perfect example of this is a roast duck or chicken basted with the 5 spice mix, soy and caramel cooking sauce.
I couldn’t find it in my local grocery stores. That’s OK as I prefer to make my own spice mixes from bulk bought ingredients.
Most recipes call for a mix of cloves, cinnamon, fennel seeds, star anise and Sichuan peppercorns but there are many variants.
Note: I had to substitute the Sichuan peppercorns for a mix of coriander seeds and black peppercorns (an established substitute).
Simply
Add this list of spices to a herb blender and mix until you get a rough but even consistency:
- 1 tsp fennel seeds
- 1 tsp coriander (cilantro) seeds
- 1 tsp cloves, whole
- 1 tsp cinnamon, ground
- 0.5 tsp black pepper, ground
- 2 star anise seed pods, whole
Storing
Use any airtight container.
Enjoy,
PK
Here is some more Chinese cooking content and a wide range of spice blends :
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Welchy’s Wanton Prawn Stack And Salsa
In the spirit of Good Friday and sticking to my parents tradition (and somewhat of my own), I took the opportunity to make something new and exciting. Growing up my brother and I used to dowse fish in tomato sauce or insist the fillets were bread-crumbed just so we could eat it. Dial ahead 12 years and I am finally in a position where I a) enjoy fish and b) can repay my parents by cooking for them … albeit with a little more culinary bravery this time.
The prawns are cooked in a lime sugar syrup, then layered between crunchy golden Wonton sheets and topped with a cucumber, tomato and avocado salsa. The prawns and salsa are fresh, light and sweet and just what you need to offset the richness of the wonton wrappers on each layer. For those that are a little more adventurous, have a go at popping a few chili slices on top as well for that extra punch of flavour.
Serves 6
Ingredients:
Stack
- 18 Wonton sheets
- 4 garlic cloves, peeled and diced
- 3cm piece ginger, peeled and diced
- 1/3 cup coriander leaves, chopped
- 1/4 cup brown sugar, loosely packed
- 1/4 cup lime juice
- 600g prawns, peeled and de-veined
Salsa
- 2 tomatoes, seeded and finely chopped
- 1 small cucumber, seeded and finely chopped
- 1 small avocado, finely chopped
- 2tsp lime juice
Steps:
- Add enough oil to the pan to shallow fry, about 2cm deep should do. Heat over medium heat, and cook the wonton sheets 2 at a time for 30 seconds or until golden and puffed. Transfer to a plate lined with paper towel and continue on with the rest of the sheets until all cooked. Set aside.
- Add garlic and ginger to the oil. Cook until golden (should be about a minute). Transfer to a plate lined with paper towel and set aside. Add the coriander to the oil, cooking for 30 seconds or until crisp. Transfer to the plate with the garlic and ginger.
- Heat a large pan over high heat. Add the lime juice and brown sugar and stir until the sugar dissolves. Cook the prawns in batches and stir for 3 minutes or until the prawns change colour. Transfer to a bowl and continue with the batches until all the prawns are cooked.
- In a bowl, combine the chopped tomato, cucumber, avocado and the 2 teaspoons of lime juice. Season with salt and pepper to taste and stir to combine.
- To serve, place a wonton sheet on the plate. Place two to three prawns on the sheet, drizzle a spoonful of the tomato mixture and a sprinkle of the garlic and ginger mixture. Continue with another wonton sheet, prawns and tomato and garlic mixture. Finish with a wanton sheet and the tomato mixture, and top with a few slices of chili if you choose. Squeeze a lime over the entire stack for an additional pop of flavour!
I served this with squid rings marinated in a bush spice rub and a garden salad, but with the salsa in the stack this dish would be just as good on its own! Fresh, zingy, zesty and creamy…what more could you want from a dish?! Now to sit back with a glass of wine and the comfort of my family…Enjoy!
Love Welchy.
Here are some seafood posts and more from Welchy:
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Welchy’s Prawn Stack
In the spirit of Good Friday and sticking to my parents tradition (and somewhat of my own), I took the opportunity to make something new and exciting. Growing up my brother and I used to dowse fish in tomato sauce or insist the fillets were bread-crumbed just so we could eat it. Dial ahead 12 years and I am finally in a position where I a) enjoy fish and b) can repay my parents by cooking for them … albeit with a little more culinary bravery this time.
The prawns are cooked in a lime sugar syrup, then layered between crunchy golden Wanton sheets and topped with a cucumber, tomato and avocado salsa. The prawns and salsa are fresh, light and sweet and just what you need to offset the richness of the wanton wrappers on each layer. For those that are a little more adventurous, have a go at popping a few chili slices on top as well for that extra punch of flavour.
Serves 6
Cooking skill: Beginner/Intermediate cooks
Ingredients:
- 18 Wanton sheets
- 4 garlic cloves, peeled and diced
- 3cm piece ginger, peeled and diced
- 1/3 coriander (fresh is best but dried is also fine)
- 1/4 cup brown sugar, loosely packed
- 1/4 cup lime juice
- 600g prawns, peeled and de-veined
Salsa
- 2 tomatoes, seeded and finely chopped
- 1 small cucumber, seeded and finely chopped
- 1 small avocado, finely chopped
- 2tsp lime juice
Steps:
- Add enough oil to the pan to shallow fry, about 2cm deep should do. Heat over medium heat, and cook the wanton sheets 2 at a time for 30 seconds or until golden and puffed. Transfer to a plate lined with paper towel and continue on with the rest of the sheets until all cooked. Set aside.
- Add garlic and ginger to the oil. Cook until golden (should be about a minute). Transfer to a plate lined with paper towel and set aside. Add the coriander to the oil, cooking for 30 seconds or until crisp. Transfer to the plate with the garlic and ginger.
- Heat a large pan over high heat. Add the lime juice and brown sugar and stir until the sugar dissolves. Cook the prawns in batches and stir for 3 minutes or until the prawns change colour. Transfer to a bowl and continue with the batches until all the prawns are cooked.
- In a bowl, combine the chopped tomato, cucumber, avocado and the 2 teaspoons of lime juice. Season with salt and pepper to taste and stir to combine.
- To serve, place a wanton sheet on the plate. Place two to three prawns on the sheet, drizzle a spoonful of the tomato mixture and a sprinkle of the garlic and ginger mixture. Continue with another wanton sheet, prawns and tomato and garlic mixture. Finish with a wanton sheet and the tomato mixture, and top with a few slices of chili if you choose. Squeeze a lime over the entire stack for an additional pop of flavour!
I served this with squid rings marinated in a bush spice rub and a garden salad, but with the salsa in the stack this dish would be just as good on its own! Fresh, zingy, zesty and creamy…what more could you want from a dish?! Now to sit back with a glass of wine and the comfort of my family…Enjoy!
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