RECIPES

Steamed Egg 1. Ingredients 5 Eggs, lightly beaten 100g minced Pork 3 Shallots, sliced 2 stalks Scallions, chopped 1 Tbsp Chinese Cooking Wine 1 tsp White Pepper 2 Tbsp Light Soy Sauce 700ml Chicken Stock 1 Tbsp Peanut Oil Sea salt to taste 2. Method a. In a small pan over a moderate heat, add the peanut oil and saute the shallots until lightly brown. b. Add the minced pork and cook briefly. Then add 1 Tbsp of Soy Sauce and mix well. Remove from the heat and set aside to cool. c. Combine the eggs, chicken stock, cooking wine, light soy sauce, white pepper, chopped scallions and the cooked minced pork. Mix lightly and season with sea salt. d. Steam over a high heat for 3 minutes, then continue steaming over low heat for about 20 to 25 minutes, or until the eggs are set. To serve, top the steamed eggs with the remaining scallions and some ground white pepper.

Steamed Eggs (2) I have no secret recipe for making a dish of silky, custard-looking steamed eggs. I simply do it with an appropriate mix of heat and timing. My experience is, both medium and low heat can do more or less the same. Difference is, cooking on a higher heat requires a very precise timing, or the steamed egg will easily be aged and end up with a honeycomb-like texture; yet, a lower heat is more forgiving. Also on the less stringent side is the amount of water to be added. I usually in favor of a thinner consistency, therefore I have here a higher ratio of water to egg. The simplest form of steamed eggs in Hong Kong is what we call Steamed Water Eggs () because only water is added to the beaten eggs, which is also the one you see here but may be less popular than those using stock nowadays. Ingredients 2 eggs 6 halved egg shells of boiled water

(water : egg = 1.5 : 1) soy sauce to taste sesame oil to taste Method Beat eggs, add cooled boiled water to egg and mix well. Strain the mixture through a sieve into a steam-proof dish. Or, you may remove the bubbles with a spoon. Im less skillful in cleaning off the bubbles without discarding some egg juice at the same time. Therefore, using a sieve to me is more efficient. Set up a rack with water in wok. You may need a higher rack that would suspend the dish above the water surface. Bring the water to a boil over high heat. Place the dish with beaten eggs on a rack, then top the dish with a flat plate. Cover lid; turn to low heat and steam for 15 minutes (the egg mixture in my dish is about 1.5cm thick). Open and check if the eggs are coagulated by gently shaking the dish. Having a plate-lifter and a towel shall help move the dishes easily. Top the steamed eggs with a dash of soy sauce and sesame oil (I havent included any seasonings in the egg mixture; if you have any, you may not need to add soy sauce). Serve hot. Enjoy your variations with the additions of green onions, shrimps, scallops, meat In case you are new to steaming eggs, I believe a few notes below would also help. Using halved egg shell for measurement Doing such eliminates estimations as you dont need to bother whether the eggs are small or large. Besides, it is also convenient. For every one egg, I measure water in its halved shell three times. Using boiled water than tap water I cant offer a scientific explanation, but using cooled down boiled water helps make the egg custard smoother.

Suspending dish above water This is to avoid having too much boiling water hitting the base of the dish, thus overheating the egg and creating some sponge-like texture inside. Perhaps in this case, I tend to become a perfectionist. Steamed Eggs (3) Serves 2 3 Ingredients

2 large eggs 180 ml chicken stock/ broth (or water or mixute of both) teaspoon of sesame oil teaspoon of salt teaspoon of sugar Pinch of white pepper Optional: teaspoon of Chinese Shao Hsing rice wine (or sherry) teaspoon of light soy sauce (if using water instead of chicken stock) Garnish: Scallion/ sprin onion, julienned Method 1) Break eggs into a large bowl. Add in chicken stock (or water and light soy sauce), rice wine, salt, sugar and sesame oil. Use a fork, gently stir in only one circular direction till just well combined, and avoid creating any foam. 2) Thereafter, sieve egg mixture into a large ceramic bowl or deep serving dish. Add 4 to 5 pieces of bear-shaped Japanese fish cake slices. 3) Bring water to a boil in a steamer or a wok with steamer rack in it. Reduce heat to low flame, once boiled. 4) Place bowl of egg mixture into steamer or wok covered with lid, and steam for about 12 - 15 minutes, or until it turns smooth and firmer consistency as well as fish cake slices are set on its surface. To double check its doneness, you may use the back of the spoon to lightly touch the egg surface. Steamed egg should be softly firmed. It might be felt a little runny, too, but not watery. 5) Remove steamed egg from steamer/ wok with gloves. Garnish with scallion. You may also sprinkle some sesame oil and white pepper, sparingly, before garnishing. Serve hot. Note: Be reminded not to steam the egg on high heat. And watch out the steaming time when it is about done as it is important not to over-steam the egg once the egg is set perfectly. To ensure smooth surface on the egg dish, it can't even afford 5 minutes longer (unless it is at very low flame)

AIR FRYER Sausages 1. 2. 3. 4. 5. Use 3 sausages Pock into sausages to avoid popping when heated Arrange longitudinally and avoid sticking to each other Set for 1800C and for 12 mins. (If Airfryer is cold, add 3 mins) Half way through, take out and shake to avoid it sticking and u may add additional spices

Potato Wedges (Air-Fryer Recipe) Reference: Philip Airfryer recipe booklet Ingredients: 350gm potato 1 tbsp cooking oil dashes of paprika Steps: 1. Scrub the potatoes clean and cut it into wedges. Soak the potato wedges in water for at least 30 minutes. Drain and pat dry with kitchen paper. Coat them with oil in a bowl. Sprinkle with paprika powder. 2. Cook in preheat airfryer for 15 minutes under 180 deg C. Air-Fried Chicken Chop Ingredients: 2 chicken thighs, deboned and fat removed Corn Flour Marinades: 2 tbsp of light soy sauce dashes of white pepper powder 3 shallots, peeled and chopped Steps: 1. Clean the chicken thighs and pat dry with kitchen towel. Marinate for 2 hours. 2. Drain the excess seasonings and coat the chicken thigh with a layer of corn flour. 3. Arrange the chicken thighs on the air-fryer pot with skin facing down. Air-fry it under 200 deg C for 10 minutes. Turn the chicken thighs to the other side. Air-fry for another 10 minutes under 180 deg C. 4. Slice the chicken thighs into cutlets. Serve hot with rice or chips.

Air-Fried Spiced Chicken Drumsticks Ingredients: 5 chicken drumsticks, excess fat discarded and cleaned

potato starch Marinades: 1 tsp of cumin 1 tsp of paprika 1 tsp of turmeric powder 3/4 tsp of salt 1 tsp of light soy sauce Steps: 1. Marinate the chicken for overnight in fridge. 2. Remove the chicken from fridge and leave it for 30 minutes under room temperature. 3. Preheat the air-fryer for 3 minutes under 180 deg C. 4. Coat the chicken drumsticks with potato starch. 5. Arrange the chicken drumsticks in the air-fryer tray. Air fry it for 12 minutes under 200 deg C. Over turn the chicken drumsticks and air fry for another 12 minutes. Air-Roast Chicken with Tomatoes (Air-Fryer Recipe) Serves 2 2 chicken thigh, deboned and excess fat removed tomatoes 1 tbsp of cooking oil Marinades: 1 tsp of Thymes (dried herbs) 1 tbsp of light soy sauce 2 cloves of garlic, peeled and grated Steps: 1. Marinate chicken for 1 hour. 2. Preheat air fryer at 180 deg C for 2 minutes. 3. Brush cooking oil on the chicken skin. Roast it in air fryer at 180 deg C for 15 minutes with skin facing down. Remark: The 2 chicken thighs that I cooked are pretty small in size. You may need longer time if you use bigger chicken thigh). 4. Remove the chicken thigh from the air fryer. 5. Drizzle the collected chicken oil over the tomato. Roast the tomato for 6 minutes under 160 deg C. Thai Chicken Chop (Air-Fryer Recipe) Serves 2 Ingredients: 2 chicken thighs, deboned and fat discarded potato flour

Marinades: 1 tbsp of light soy sauce dashes of white pepper powder 4 shallots, peeled and chopped Thai Sauce (mixed up everything): 1 and a half tbsp of Thai chili sauce 1 tbsp of sugar 5 coves of shallots, peeled and sliced 1 calamansi, juiced 6 bird's eye chilies, chopped salt to taste Steps: 1. Clean the chicken thighs and pat dry with kitchen towel. Marinate for 2 hours. 2. Drain the excess seasonings and coat the chicken thigh with a layer of potato flour. 3. Arrange the chicken thighs on the air-fryer pot with skin facing down. Air-fry it under 200 deg C for 10 minutes. Turn the chicken thighs to the other side. Air-fry for another 10 minutes under 180 deg C. 4. Remove from the air-fryer and top with the Thai Sauce. Serve with your favorite side dishes.

Lamb Chop i tried doing lamb rack 5 pieces bought at cold storage costing around 30 bucks marinate with korean bbq sauce and just throw it inside. cook with 180 degree celsius for 16 mins. and bravo! juicy and tender with nice flavour! Fried Wanton I always make wanton and freeze them. Anytime we feel like having fried wanton, just drop them into the Phillips AirFryer. I usually stake them up in a container, separating each layer with a plastic sheet so that it will be easy to take out a portion. Ingredients - 500g mince pork (buy pork with some fats as lean pork will result in very dry wanton) - 12 big Chinese mushrooms soaked overnight then diced - 10 water chestnut with skin removed and diced - some black fungus soaked till soft and cut into small pieces - spring onions sliced into small pieces - 50 pieces of wanton skin

Seasoning - 10 tbsp sesame oil - 8 tbsp light soya sauce - white pepper Method - prepare ingredients and mix well - add seasonings to pork mixture - marinate for at least 1 hour - wrap mixture with wanton skin, sealing the sides with water - pack wanton in portions, separating each portion with a plastic layer to prevent them from sticking together - store in freezer - remove from freezer portion required - fry in Phillips AirFryer at 200C for 15 minutes (there is no need to defrost or add oil)