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Jump To Recipe Jump To Video If you're residing in Singapore, you will know that around Lunar New Year season, pineapple tarts of all shapes and forms will pop up almost everywhere. I am not sure if this is a Chinese culture or a Singapore tradition. To be honest, I am not a fan of pineapple tarts. Maybe I dislike how mediocre it is. People will boast so much about them. But as soon as I took the bite, I immediately got turned off; either the pineapple jam is sugarly sweet or intense tangy. I decided to make some myself. The taste is really mediocre on its own and I improvised with chocolate and coconut. I know it is a weird combination, but trust me. Pineapples go so well with chocolate and coconut. To add another layer of flavor, I added some chili flakes. I soon realized that it isn't the pineapple jam's fault alone. The tart plays a huge part too. I even tried with some puff pastries and I just couldn't find the flavors and texture that I am looking for. Not until I discovered Sablé Breton. And thru' many trials and failures, I can say that this is the best pineapple tart I'd created thus far. Ingredients: (Make 6 tarts) Pineapple Jam: Pineapple, 1 Demerara Sugar, 40g Dark Muscovado Sugar, 40g Maltose Syrup, 50g Cookie Spice Blend Homemade , 1 TSP Coconut Rum, 2 TBSP Desiccated Coconut, 2 TBSP Sea Salt, Pinch Chili Flakes, 1 TSP Adjust To Preference Tarts: Sablé Breton Homemade , 1 Recipe Desiccated Coconut, For Dusting Dark Chocolate Preferable Valrhona or Callebaut 70% Melted, For Drizzling Equipment: Cast Iron Skillet / Pan Oven 4" Pastry Rings 3.5" Pastry Ring Directions: Please visit my " Cookie Spice Blend " page for the recipe. Please visit my " How To Make Sablé Breton " for the cookie spice recipe. Prepare the Pineapple Jam Slice off the head and tail of the pineapple, peel thoroughly, and remove all thorns. Reserve the head for planting and peels for pineapple tea. Quarter the pineapple. Separate core from flesh. Coarsely slice the flesh and finely chop the core. In a skillet over medium heat, add sliced pineapple, sugar, and liquefied maltose. Steam maltose for 5 mins to loosen before adding. Add cookie spice and sauté until aromatic. Continue cooking until the mixture is thick, sticky, and dry. Add coconut rum, desiccated coconut, salt, and chili flakes. Be cautious when adding rum—it may ignite briefly. Stir well and adjust: Too sweet? Add lemon juice. Too tangy? Add sugar and a pinch of salt. Remove from heat and chill overnight. Do not wash the skillet—you can use it for pineapple tea. Prepare the Tart Base Roll chilled sablé breton dough between parchment sheets to ½" thick. Cut out discs using pastry rings and transfer (with rings) to a lined tray. Gather scraps, re-roll, and repeat until all dough is used. Yields about 6 discs. Chill the tray for 30 mins. Preheat oven to 180°C (355°F). Bake for 12 to 15 mins or until golden brown. While still warm, run a spatula around each ring and unmold. Assemble and Finish Place a smaller pastry ring over each sablé disc. Spoon pineapple jam into the center, smooth out the top, and carefully unmold. Broil for 5 mins until the tops begin to caramelize. Remove from oven and immediately garnish with: Desiccated coconut Melted dark chocolate, drizzled in a criss-cross pattern Serve warm or chilled. This tastes right for me... Will you give this version a try? Recipe Video:

Jump To Recipe Jump To Video I am sure that most of you lovely people have some leftover bak kwa from the Lunar New Year celebration. Aside from using bak kwa for Nasi Goreng and Grilled Pizza , I have quite a number of ideas up my sleeve. Resting the cookie dough is crucial... This is one of the few ideas. Very much like pizza, cookies and brownies are kinda sacred to me. One has to do it properly. But with that being said, it is still down to individual preferences. Some like it chewy and fudgy. Some would very much prefer crispy cookies. I love a good chewy fudgy cookie. Just outta the oven... Adding bak kwa to chocolate chip cookies may sound unorthodox, but trust me, it works yummiliciously. If you find that making your own bak kwa is a hassle, you can always use store-bought ones. I don't judge. You can also use bacon; just be sure to broil, drain and dice before adding it to the cookie dough. Ingredients: (Make 12 cookies) Unbleached All Purpose Flour, 238g Baking Soda, 3g Sea Salt, 3g Unsalted Butter, 167g Granulated Sugar, 104g Dark Muscovado Sugar, 134g Blackstrap Molasses, 12g Eggs, 60g Dark 70% Chocolate Pistoles Preferably Valrhona or Callebaut, 50g Milk Chocolate Pistoles Preferably Valrhona or Callebaut, 57g Bak Kwa Homemade / Bacon, 107g Chili Flakes, 1 TBSP Adjust To Preference Flaky Sea Salt, For Garnishing Equipment: Oven Hand / Stand Mixer Directions: Please visit my " Bak Kwa " page for the recipe. Before You Start Make sure all ingredients are at room temperature. Prepare the Dough In a bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, whip butter until light and fluffy (mayo consistency). Add sugar and molasses. Whip until fully incorporated. Dark muscovado sugar may clump—break it up before mixing. Add eggs and whip for 15 to 30 seconds. Add the flour mixture, half at a time, whipping for 15 to 30 seconds after each addition. Fold in chopped dark chocolate, milk chocolate, bak kwa, and chili flakes. If using bacon instead, broil until crisp, drain, finely dice, and fold in here. Cover and chill in the fridge for 12 to 72 hours. Shaping and Baking Let the dough sit at room temperature for 1 hour before baking. Preheat oven to 162°C (325°F). Weigh out 75g portions of dough and roll into balls. You may freeze the portioned dough for up to 3 months. Thaw in fridge overnight and rest 1 hour at room temp before baking. Line a baking tray with parchment paper. Place 4 cookie dough balls on the tray, spaced apart (they will spread). Bake for 6–7 minutes, rotate, then bake another 6–7 minutes. Total bake time: 12–14 minutes for soft centers with crispy edges. For crispier cookies, bake 6 minutes longer. Finishing Touches As soon as the cookies come out of the oven, sprinkle with flaky sea salt. Optional: Use a pastry ring to shape into perfect rounds. Rustic is fine too. Rest on the tray for 10 minutes before transferring to a wire rack. Repeat with remaining dough. Is there anything better than cookies? Salt is also a very important ingredient in making cookies... I love them chewy and fudgy... Recipe Video:

Jump To Recipe Jump To Video This is another idea that I have been thinking about. An old friend of mine used to cook this for me for brunch. He would use red potatoes and he would go about saying how underrated red potatoes are. He usually just use finely diced red potatoes with some eggs. So I thought why not take his idea (I'm pretty sure he wouldn't mind) and add some bak kwa. I am not sure if this will work well with other types of potatoes. And I think he is absolutely right, red potatoes are indeed underrated and underused. You can use bacon, but the cooking process will be different. You have to cook the bacon 1st and add it in the same time as the potatoes. 1 key note to add. Par-cooking the potatoes 1st makes a lot of difference. So, do not skip the step. Give this a try as this is perfect for brunch or breakfast. Ingredients: (Serve 4) Red Potatoes, 1 KG Sea Salt, Pinch Duck Fat / High Quality Olive Oil, 2 TBSP Red Onion Finely Sliced, 1 Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Bak Kwa Homemade / Bacon Finely Diced, 150g Chili Flakes, Pinch Eggs, 3 Cheddar Cheese, For Grating Parsley Finely Chopped, For Garnishing Equipment: 12" Skillet / Pan Heavy Pot Directions: Please visit my " Bak Kwa " page for the recipe. Wash the potatoes thoroughly. Finely dice the potatoes and transfer into a pot. Fill the pot with water to fully submerge the potatoes. Season with salt and bring it up to a boil. Remove any scum on the surface. Cook until the potatoes are fork tender. Drain and set it aside. In a skillet over medium heat, add duck fat. Once the duck fat has melted, add in onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Followed by the potatoes and bak kwa. *If you are using bacon, cook the bacon in the skillet 1st (before the onion) until just about crispy. Remove and set it aside. Add it in the same time as the potatoes.* Taste and adjust seasonings with salt and pepper. Add in some chili flakes and saute until well combined. Create 3 cradles. Crack an egg into a cup and slide the egg onto the cradle. Repeat the steps with the remaining eggs. Grate some cheddar over the top. Cover and cook for about 2 to 3 mins or until the eggs are set and the cheese has melted. Remove from heat and garnish with parsley. Serve immediately. Potatolicious and eggcellent... Recipe Video:

Jump To Recipe Jump To Video If you are residing in Singapore, you will know that there is a thing called Bak Kwa Gelato. Yes! Kinda like bacon ice cream. It is overpriced and there's hardly any bak kwa in that gelato. So, I thought why not make some myself? I am using the same frozen yogurt base as my previous leftover Xmas cake attempt. To my surprise, this works out pretty well. Even my daughters love this, even though it took quite some mouthfuls to appreciate the bizarre combination. Eventually, it works! Ingredients: (Serve 2) Greek Yogurt, 85g Heavy Whipping Cream, 200g Pure Honey, 30g + More For Serving Bak Kwa Homemade Finely Diced, 2 Pieces Equipment: Food Processor Hand / Stand Mixer Directions: Please visit my " Bak Kwa " page for the recipe. Whip together yogurt, cream and honey with a hand or stand mixer until well combined. Transfer to an ice cube tray, preferably silicon. Freeze overnight. The next day, transfer the frozen batter to a food processor. Add 3 TBSP of that finely diced bak kwa. *If you are using bacon, broil the bacon in the oven until nice and crispy. Drain off excess oil and finely dice before adding to the frozen yogurt.* Blitz until smooth. Transfer into serving cups. Drizzle some honey and sprinkle more of that bak kwa over the top. Serve immediately. Pure indulgence... Recipe Video:

Jump To Recipe Jump To Video This is perhaps the most requested dessert I'd ever received. Don't get me wrong. I am humbled by the number of requests. Valentine's Day is just a couple of days away, so I thought this would be the perfect time to post my version of Moelleux au Chocolat or Chocolate Lava Cake. What better way than to celebrate this Valentine's Day in the comfort of your own home with your partner? The overcrowded restaurants, the highly priced food and noisy environment. Impress your partner by setting up the ambience with candles, smoothing music and serve up with this Moelleux au Chocolat. Your partner will be amazed and who knows you might be getting something extra... I decided to go some extra steps in creating a cremeux to pair my Moelleux au Chocolat. And of cos, it almost instantly melted as soon as I scoop it onto the right outta the oven cake. If you do not wanna go thru' the hassle, you can always use store-bought vanilla ice cream. On a side note, I used bread crumbs instead of flour or cocoa powder, is because the bread crumbs add an extra layer of texture and flavor. Ingredients: (Make 3 lava cakes) Vanilla Cremeux: Gelatin Powder, 3g Water, 18g Heavy Whipping Cream, 200g Vanilla Paste, 1 TSP Egg Yolks, 58g Demerara Sugar, 30g Moelleux au Chocolat: Stale Bread, 2 Slices High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 80g Unsalted Butter, 64g + More For Greasing Sea Salt, Pinch High Quality Instant Coffee, Pinch Eggs, 2 Demerara Sugar, 80g Fresh Orange Zest, 1/2 Orange + More For Garnishing Cognac / Rum / Amaretto, 2 TBSP Unbleached All Purpose Flour, 30g Equipment: Oven Ramekins Sauce Pot Hand Blender Food Processor Hand / Stand Mixer Double Boiler Directions: Prepare the Vanilla Crèmeux Bloom gelatin in water and set aside. In a pot, heat cream and vanilla over medium heat. In a separate bowl, whisk egg yolks and sugar until smooth. Gradually pour the hot cream into the yolk mixture in thirds, whisking continuously. Return to pot and cook over medium heat, whisking, until thickened. Do not let it simmer or it will scramble. Strain the mixture into a bowl and discard any solids. Add bloomed gelatin and blend with a hand blender until smooth. Cover with cling film (touching the surface) and chill overnight. Prepare the Moelleux au Chocolat Toast stale bread until crispy and blitz into fine crumbs. Grease ramekins with butter and dust with breadcrumbs. Set aside. Preheat oven to 200°C (390°F). Melt chocolate and butter in a double boiler. Remove from heat. Stir in salt and coffee until combined. In a bowl, whisk eggs and sugar until fully incorporated. Add chocolate mixture, then orange zest and cognac. Mix well. Add flour and mix until smooth. Fill ramekins ¾ full with batter. Bake for 8–9 minutes until sides are set and centers remain molten. Finish and Serve Whip the chilled crèmeux until light and fluffy. Keep chilled. Run a spatula around the ramekin edges and unmold cakes onto serving plates. Top each cake with a dollop of vanilla crèmeux. Garnish with fresh orange zest. Serve immediately and enjoy warm. Mama Mia... Insanely chocolatelicious... Recipe Video:

Jump To Recipe Jump To Video If I have a gun pointed at my head and I was made to choose between chocolate and lemon, I would choose lemon. Yes! I actually love lemons more than anything else (but pizza is still irreplaceable). And I am perplexed that there is little to no store-bought lemon marmalade. Maybe I should start my line of jams and marmalades? Anyway, if you have followed my social, you will know that I lost 50+gb of hard work, videos and photos. This recipe is one of the 50gb. I actually made this specifically for my Limoncello Tiramisu; I will be posting that recipe soon. And you should probably know what's coming after this... Lemon Chicken of cos! Ingredients: (Make 1 large jar) Lemons Preferably Organic, 500g Cinnamon Stick, 1 Granulated Sugar, 500g to 1kg Equipment: Heavy Sauce Pot Directions: Wash the lemons thoroughly. Transfer into a sauce pot and add just enuff water to submerge. Turn the heat up to medium-high and bring it up to a simmer. Turn the heat down to low, cover and continue cooking for 1 to 1.5 hrs or until the lemons are fork tender. Set aside to cool down completely or preferably overnight. The next day, slice the lemons in halves and scoop out all the flesh and membrane. Transfer the flesh and membrane onto a bowl lined with cheesecloth. Tie the cheesecloth tightly. Slice the peels into strips. Weigh and measure the lemon. It should be about 1.5kg. Add more water if necessary. If there's extra, use it to make some lemon tea. Return the lemon water back into the pot over medium heat. Cook and reduce to about 3/4. Add in the lemon peels, flesh and membrane together with any juices. Stir to combine well and bring it up to a simmer. Add 500g of sugar and cinnamon. Stir to combine well or until the sugar has dissolved. Taste and adjust with more sugar if desired, 100g at a time. Continue cooking until it has lightly caramelized. The marmalade should be thickened and the peels should be slightly translucent. Fish out the cinnamon stick. Transfer the cheesecloth with the flesh and membrane onto a sieve. Squeeze out as much juice as humanly can. Discard the residue. Carefully transfer the marmalade into a sterilized jar. Set aside to cool down completely before chilling in the fridge. I love to spread this lemon marmalade onto my homemade Sablé Breton . The marmalade can be stored for up to 3 months chilled in the fridge, or maybe longer. Natural pectin. No added preservatives... Sablé breton and lemon marmalade are perfect together... Recipe Video:

Jump To Recipe Jump To Video When there is orange chicken, there will be lemon chicken as well. The origin of this dish is pretty murky: Some declared it was originally from Italy that has been introduced to the Chinese while trading back in the day. Some said it is an abomination from Sweet & Sour Chicken. Some claimed it is actually from Hong Kong and has become a takeout staple. Whatever is the origins, this is my version of lemon chicken. Chicken breast is usually used, but I prefer chicken thigh as breast tends to dry out pretty fast during frying process. You can of cos use chicken breast if desired. And instead of cooking and coating the chicken with the sauce, I prefer to just drizzle over the fried chicken. This recipe contains a couple of secret ingredients. Well, not so secret now as I am sharing with you lovely people. Honey and my homemade lemon marmalade. If you don't wanna make your own lemon marmalade, you can use plum sauce (preferably Lee Kum Kee's). In closing, I really hope you will give my version of lemon chicken a try. Ingredients: (Serve 2) Lemon Sauce: Chicken Stock Homemade , 50g Fresh Lemon Juice, 1 Lemon Fresh Lemon Zest, 1 Lemon + More For Serving Sea Salt, Pinch Pure Honey, 2 TBSP Adjust To Preference Custard Powder, 1/2 TSP Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 1" Red Chilies Deseeded Finely Sliced, 2 Adjust To Preference Green Onion White Parts Finely Sliced, A Handful ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Slurry, 1 TBSP Corn Starch + 1 TBSP Water Lemon Marmalade Homemade / Plum Sauce Preferably Lee Kum Kee's, 2 TBSP Chicken: Chicken Thigh Boneless, 2 Preferably With Skin On Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Egg Lightly Beaten, 1 Potato Starch Unbleached All Purpose Flour Sesame Oil, 2 TBSP ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Light Soy Sauce, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Romaine Lettuce, For Serving Fresh Coriander Coarsely Sliced, For Serving Equipment: Dutch Oven / Wok Sauce Pot Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " Lemon Marmalade " page for the recipe. Prepare the Lemon Sauce In a bowl, mix chicken stock, lemon zest, lemon juice, salt, honey, and custard powder until smooth. In a sauce pot over medium heat, heat sesame oil. Add garlic, ginger, chilies, and green onions. Sauté until aromatic. Deglaze with ShaoXing wine. Add the stock mixture and stir to combine. Add cornstarch slurry and cook until thickened. Taste and adjust salt. Remove from heat and stir in lemon marmalade until fully incorporated. Set aside until ready to use. Prepare the Chicken Season chicken thighs with salt, pepper, and mushroom powder. Place in a large bowl (or divide if needed to avoid overlap). Add beaten egg and massage into the chicken until fully absorbed. Add potato starch and flour in a 1:1 ratio (e.g. 1 TBSP each). Mix until the coating becomes a sticky paste without dry flour spots. Add sesame oil, ShaoXing wine, and soy sauce. Mix well. First Fry Heat 3 to 4 inches of oil in a Dutch oven or wok over medium heat. Test with a chopstick—bubbles mean it’s ready. Gently place chicken thighs skin side down into the oil away from you. Fry until lightly golden, flipping halfway through. Remove and drain on a wire rack or paper towel. Let rest for 5 minutes. Second Fry (Oil Basting Method) Increase oil temperature to high. Place chicken on a spider or large slotted spoon, skin side up. Carefully baste with hot oil until golden and crisp. Flip and repeat on the other side. Drain excess oil. Repeat with remaining chicken. To Serve Layer lettuce leaves on serving plates. Place a fried chicken thigh on top. Drizzle with warm lemon sauce. Garnish with coriander and extra lemon zest. Serve immediately. Basting helps to keep the chicken thigh extra succulent... Chickenlicious... Recipe Video:

Jump To Recipe Jump To Video Have I ever told you that the General Tso's sauce and gravy from my Egg Foo Young are very versatile? They are great for stir-frying, mixing with noodles, or as a glazing component. And today I'm gonna show you this simple tofu and veg stir fry. You can use any vegetables you desired; I am using cabbage and carrots. I usually caramelize my cabbages. If you find that would be a hustle, you can totally skip the step and add in after the carrots are tendered. You can use broccoli, bell peppers, mushrooms, bean sprouts, cai xin, or cauliflower. If you would like to replace the tofu with some meat, please do so too. Ground beef, pork, or some sliced chicken breast would be fantastic. Shrimp might even be awesome. The possibilities are pretty much endless. The plate is your canvas and you are the artist. Ingredients: (Serve 4) High Quality Olive Oil, 1/4 Cup Cabbage Finely Sliced, 1/2 Cabbage Sea Salt, Pinch Red Onion Finely Sliced, 1 Black Pepper, Pinch Carrots Obliqued, 2 Garlic Finely Minced, 3 Cloves General Tso's Sauce , 200g Gravy Homemade , A Splash Tofu, 300g Toasted Sesame Oil, 1 TBSP Black Sesame Seeds, Pinch Mushroom Powder, Pinch Chili Flakes, Pinch Green Onions Coarsely Sliced, For Garnishing Equipment: Cast Iron Skillet / Pan Directions: Please visit my " General Tso's Chicken " page for the sauce recipe. Please visit my " Egg Foo Young " page for the gravy recipe. Caramelize the Cabbage Heat olive oil in a skillet over medium heat. Add cabbage, season with salt, and sauté briefly. Cover and cook for 3 minutes until the bottom begins to caramelize. Cover again and cook for another 3 minutes, until deeply golden. Sauté once more to fully caramelize. Transfer to a plate and set aside. Cook the Aromatics and Veggies In the same skillet, add onion. Season with salt and pepper, and sauté until translucent. Add carrot and stir to combine. Cover and cook for 3 minutes or until carrots are fork-tender. Add garlic and sauté until aromatic. Build the Stir-Fry Pour in General Tso’s sauce and stir to coat. Add the caramelized cabbage and any leftover gravy. Stir until everything is well combined and the sauce thickens slightly. Crumble tofu directly into the pan and break it apart with a spatula. Sauté until evenly coated. Season and Serve Add sesame oil, sesame seeds, mushroom powder, and chili flakes. Taste and adjust with salt and pepper. Give it a final stir and transfer to serving plates. Garnish with chopped green onions. Serve immediately. Mama Mia... Hit the spot every single time... Recipe Video:

Jump To Recipe Jump To Video There are lots of variations for this iconic dish. I am not saying that this is the traditional authentic sweet & sour dish, but this is pretty much at its core. What did I mean by that? This is how it is supposed to be: no added fruits like pineapples or bell peppers, and the sauce does taste the essence of sweet + sour, for example. The reason I used shrimp instead of chicken is my own preference. I think that shrimp tastes better with the sauce instead of chicken. You can of cos use chicken (breast or thigh) if desired. Besides, shrimps kinda rhymes right? I mean, SSS... Back to the pineapple topic; very much like pizza, if you add pineapples and bell peppers to your sweet and sour dish, please call it pineapple chicken or shrimp. I also included a secret ingredient in the sauce. Well, not that secret now. Tomato puree not only adds that glossy red shine but also adds an extra layer of oomph factor to the sauce. The reason why I only drizzle the sauce over the shrimp when about to serve is to keep the shrimp crispy. Or you can use that sweet and sour as a dipping sauce. I'm not judging. Ingredients: (Serve 8) Shrimps: Shrimp, 600g Baking Soda, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Egg White, 1 Sauce: Water, 1L Orange Sliced, 1 Lemon Sliced, 1 Ginger Coarsely Sliced, 1" Granulated Sugar, 50g Ketchup, 50g Apple Cider Vinegar, 50g Tomato Puree, 2 TBSP Sea Salt, Pinch Slurry, 1 TBSP Cornstarch + 1 TBSP Water Batter: Egg, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Powder, Pinch Mushroom Powder, Pinch Corn Starch, 30g Unbleached All Purpose Flour, 125g + 30g Sesame Oil, 45g Baking Powder, 15g Dish: Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Green Onions Coarsely Sliced, A Handful Equipment: Dutch Oven Hand / Sand Mixer Sauce Pot Directions: Prepare the Shrimp Shell and devein the shrimp. Reserve the shells and rinse shrimp thoroughly. In a large bowl, coat shrimp with baking soda. Add just enough water to submerge, plus some ice cubes. Set aside for at least 30 minutes. Drain and rinse shrimp thoroughly. Place into a small bowl with marinade ingredients. Mix to coat well, cover, and marinate in the fridge overnight. Make the Shrimp Stock Wash the reserved shells thoroughly and transfer to a sauce pot. Add just enough water to submerge. Simmer until reduced by half. Strain and discard the shells. Weigh out 250g of stock. If under, top up with water. If over, freeze the extra for later. Prepare the Sweet & Sour Sauce In a sauce pot, add water, orange slices, lemon slices, and ginger. Simmer for 15 minutes. Cover and steep for 8–10 minutes. Strain and press to extract all juice. Measure 200g of the citrus liquid. Store the rest with tea bags for a refreshing drink. Transfer 200g to a pot and add sugar, ketchup, vinegar, and tomato puree. Simmer and stir until well combined. Taste and adjust with salt, more sugar, or vinegar if needed. Stir in a cornstarch slurry and cook until thickened. Set aside. Make the Batter In a large bowl, whip egg, salt, pepper, garlic powder, mushroom powder, cornstarch, and 250g shrimp stock. Add 125g flour and whip until smooth. Add remaining 30g flour and mix until fully incorporated. Whisk in oil and baking powder. Transfer marinated shrimp into the batter and mix to coat. Fry the Shrimp Heat 3 inches of oil in a Dutch oven over medium heat. Use the wooden chopstick test—bubbles mean it’s ready. Gently drop shrimp into the oil away from you. Drizzle extra batter over the top for more crisp. Fry until lightly golden. Drain on a wire rack or paper towel. Rest for 5 minutes. Increase heat to medium-high and deep-fry a second time until golden brown. Drain again. Finish and Serve Transfer crispy shrimp to a serving plate. Drizzle generously with sweet and sour sauce. Alternatively, serve the sauce on the side for dipping. Garnish with chopped green onions. Serve immediately. Spot any difference? One is deep fried once and the other is twice fried... Just the way I love my sweet and sour... Cwispy, bouncy, tender, juicy and shrimplicious... Recipe Video:

Jump To Recipe Jump To Video I have no idea where or how this dish originated. There is hardly any information on Google, even though I have tried researching. All I can remember is that I had this dish at a friend's gathering dinner. He cooked up a storm and this is one of the standout dishes. Of cos, I have to ask him for the recipe. He further explained that this is somewhat similar to General Tso's chicken. The difference is the sweetness of the sauce; hence maltose chicken. If you have trouble getting your hands on maltose, you can use honey (just make sure it is real honey and not some man-made syrup). But you have to call it Honey Chicken instead. If you wanna find out more about maltose, visit this page from TheWokofLife . The information that they provide is very comprehensive. On a side note, besides honey, I think Maple Syrup would be awesome as well. Well of cos, it would be called Maple Chicken, right? Ingredients: (Serve 4) Chicken Chicken Breast Boneless Skinless Coarsely Diced, About 500g Baking Soda, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Batter: Egg, 1 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Beer, 150g Baking Powder, 10g Corn Starch, 65g Unbleached All Purpose Flour, 105g Sesame Oil, 2 TBSP Sauce: Ketchup, 85g Granulated Sugar, 50g Maltose or Pure Honey or Maple Syrup, 50g Chicken Stock Homemade , 50g Dark Soy Sauce, 1 TBSP Maltose Chicken: Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Green Onions Coarsely Sliced, A Handful Sesame Seeds, For Garnishing Equipment: Dutch Oven Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Prepare the Chicken Coat chicken cubes with baking soda. Cover and set aside for 15 minutes. Rinse thoroughly under running water. Transfer to a large bowl and add marinade ingredients (soy, garlic, seasoning, etc.). Mix well to coat. Cover and chill in the fridge for 1 to 4 hours. Make the Batter In a mixing bowl, whisk together egg, salt, pepper, garlic powder, and mushroom powder. Add beer, baking powder, and cornstarch. Whisk until smooth. Add flour and mix until just combined—some lumps are okay. Finish with a drizzle of sesame oil. Set aside until ready to fry. Fry the Chicken (First Fry) Add marinated chicken to the batter and mix to coat. Heat 3 to 4 inches of oil in a Dutch oven over medium heat. Test the oil by inserting a wooden chopstick—if bubbles form, it's ready. Gently drop chicken pieces into the oil. Fry until light golden brown. Drizzle extra batter over the frying chicken for added crunch. Remove and drain on a wire rack or paper towel-lined plate. Let rest for 5 minutes. Fry the Chicken (Second Fry) Return chicken to the hot oil and fry again until deep golden and crispy. Drain on a wire rack or kitchen paper. Double frying ensures crispness even after saucing. Make the Sauce & Finish the Dish In a skillet over medium heat, add ketchup, sugar, maltose, chicken stock, and soy sauce. Stir to combine and bring to a simmer. Toss in the fried chicken and mix until well coated. Remove from heat. Serve Transfer to a serving plate. Garnish with sesame seeds and chopped green onions. Serve immediately while hot and sticky. This is super addictive... Super chickenlicious... Recipe Video: