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 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:

Jump To Recipe Jump To Video Someone have requested this recipe quite some time ago. I hesitated to do this, procrastinated, to be honest, as Seapiracy happened. I didn't wanna use tofu too. In the end, I'm like, screw it, let's do it. Fish Tacos was requested actually, but eventually, I settled for Tostadas instead. Cos Tostadas are underrated AF. Tostadas are like pizzas or the famous Vietnamese Bánh Tráng Nướng (or rice paper pizza). And if you know me well enuff, you'll know that pizza is my favorite food. So, yeah, Tostadas over Tacos. Below are the steps on how I prepare my fish tostadas. You can make whichever salad or salsa you like; I just find that mangoes go really well with fish. As for the sauce, I used a very simple combination of mayo and chipotle in adobo sauce. You can use sour cream if desired. In closing, I hope you'll give this recipe a try. Ingredients: (Serve 4) Salad: Cabbage Thinly Sliced, 1/4 Carrot Shredded, 1 Jalapeño Thinly Sliced Deseeded, 1 Adjust To Preference Mangoes Diced, 2 Coriander Corasely Sliced, A Large Handful Taco Seasoning Homemade or Preferably Hexa , 1 TBSP High Quality Extra Virgin Olive Oil, 2 TBSP Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Fish: Rapeseed / Sunflower / Peanut / Canola Oil, For Frying Unbleached All Purpose Flour, 1/4 Cup Taco Seasoning Homemade or Preferably Hexa , 1 TBSP Dory / Cod / Halibut / Tilapia Diced, 500g Tostadas: Tortillas Homemade , 4 Grapeseed / Sunflower / Peanut / Canola Oil, For Brushing Kewpie Mayo, 1/4 Cup Chipotle In Adobo Sauce, 1 TBSP Adjust To Preference Fresh Lime Wedged, 2 Equipment: Dutch Oven Oven Directions: Please visit my " How To Make Tortilla " page for the recipe. Please visit my " How To Make Taco Seasoning " page for the recipe. Prepare the Salad In a large bowl, combine shredded cabbage, grated carrot, sliced jalapeño, diced mango, and chopped coriander. Add taco seasoning, olive oil, lime juice, and lime zest. Toss until well combined. Taste and adjust seasoning as needed. Tip: Clean mango skins thoroughly and simmer them with the seeds and a couple of tea bags for a refreshing mango tea. Prepare the Fish Heat 2 inches of oil in a Dutch oven over medium heat. Test the oil by placing a wooden chopstick into the pot—if bubbles form, it's ready. In a shallow bowl, mix flour with taco seasoning. Dredge fish fillets in the seasoned flour. Gently lower into the hot oil and shallow-fry until golden. Transfer to a wire rack or paper towel-lined plate to drain. Fry in batches to avoid overcrowding. Make the Tostadas Preheat oven to 230°C (450°F). Place tortillas on a baking tray. Brush both sides with oil. Bake for 2–3 minutes, flip, then bake for another 2–3 minutes until crisp. Prepare the Chipotle Mayo In a small bowl, mix mayonnaise with chipotle sauce until smooth. Adjust the ratio to your spice preference. Assemble and Serve Spread a layer of chipotle mayo onto each toasted tortilla. Top with fried fish and a generous spoonful of mango slaw. Drizzle more chipotle mayo over the top. Serve immediately with lime wedges on the side. A simple yet wonderful that goes well with the fish... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video There are actually a couple of requests for this Russian salad. I managed to do some research and here it is: Olivier Salad. I do not want to dive into too much of the history here, but if you're interested, you can read all about it at Wiki . I have broke the ingredients in step by step ways to prepare them separately down below. That is how I like them to be (especially raw onions; I dislike raw onions, period). You can prepare however you like to be as well as this is you are the artist of your salad. As for the meat, you can use store-bought smoked ham or salmon, as desired. I smoked my own chicken breasts. I am using the same rub as my Smoky Honey Sriracha Wings recipe and of cos, my Nordic Ware's Personal Size Stovetop Kettle Smoker . This is a salad after all. You can either swap out or add ingredients you dislike or like. Capers are great for this salad, for example. You can replace sour cream with yogurt and you can use your favorite brand of mayo, it doesn't have to be Kewpie. But, carrots, potatoes and peas are a must for this salad. Ingredients: (Serve 12) High Quality Olive Oil, For Cooking Sea Salt Black Pepper Cabbage Thinly Sliced, 1/4 Carrots Diced, 2 Yellow Onion Diced, 1 Garlic Finely Minced, 3 Cloves Yukon Gold Potatoes, 800g Green Peas Frozen, 120g Chicken Breast + Tenders, 2 White Pepper, Pinch Homemade Rub / Your Favorite Rub Or Store-Bought Smoked Ham / Salmon Baby Cucumbers Pickled Diced Homemade , 100g Pickled Brine Homemade , 2 TBSP Kewpie Mayo, 1/2 Cup Adjust To Preference Sour Cream, 1/2 Cup Adjust To Preference Mustard Powder, Pinch Dried Dill, Pinch Fresh Lemon Juice, 1 Lemon Fresh Lemon Zest, 1 Lemon Eggs, For Serving (Optional) Equipment: Cast Iron Skillet / Pan Heavy Pot Stove Top Smoker / Grill Smoker I'm using: Nordic Ware's Personal Size Stovetop Kettle Smoker Directions: Please visit my " How To Pickle Almost Anything " page if you wanna pickle your own cucumbers. Please visit my " Smoky Honey Sriracha Wings " page for the rub recipe. Prepare the Cabbage In a skillet over medium heat, heat 2 tbsp olive oil. Add cabbage, season with salt and pepper, and sauté. Cover for 2–3 minutes, then continue sautéing until lightly caramelized. Transfer to a large salad mixing bowl. Light caramelization adds depth compared to raw cabbage. Prepare the Carrots In the same skillet, heat 1 tbsp olive oil. Add carrots, season with salt and pepper, and sauté. Cover for 2–3 minutes, then cook until lightly caramelized and fork tender. Transfer to the salad bowl. Sautéing preserves the carrots’ natural sweetness and texture. Prepare the Onion and Garlic Heat 1 tbsp olive oil in the skillet. Add onion, season, and cook until lightly caramelized. Add garlic and sauté until aromatic. Transfer to the bowl with cabbage and carrots. Cook the Potatoes and Peas Wash and finely dice the potatoes. Add to a pot with enough salted water to cover. Bring to a boil and cook until fork tender. Add peas and cook for 1–2 more minutes. Drain and spread on a tray lined with kitchen paper to dry for 5 minutes. Transfer to the salad bowl. Smoke the Chicken Season chicken breasts and tenders with salt, white pepper, and your favorite rub. Smoke using a stovetop kettle smoker for 20 minutes (or as per equipment instructions). Shred the chicken with two forks and add to the salad bowl. Store-bought smoked ham or salmon can be used as substitutes. Assemble the Salad Add chopped pickled cucumbers and a splash of the brine. Stir in mayo, sour cream, mustard, chopped dill, lemon zest, and juice. Toss until everything is evenly coated. Taste and adjust with more dressing, salt, or pepper if needed. Prepare the Soft-Boiled Eggs (Optional) Bring 1 inch of water to a gentle simmer in a saucepot over medium-low heat. Gently add eggs, cover, and cook for exactly 7 minutes. Rinse under cold water and peel. Slice in half and season with salt and black pepper. To Serve Plate the salad with soft-boiled eggs on top. Garnish with fresh dill. Serve at room temperature or chilled. The perfect bite? Probably the best salad I have so far... Recipe Video:

Jump To Recipe Jump To Video This is hands down one of my favorite ingredients: red bean. I love it in any form. Fillings for some baos, buns or pastries, or some dessert or in this case, a dessert soup, aka Tong Sui ( 糖水). This is a Cantonese-style red bean soup. And to my surprise, there are actually lots of variations to this dessert soup. Some use coconut milk, some add sago, glutinous rice balls, or even black rice. The Japanese would make a porridge outta red beans called, Shiruko, while the Koreans would call, Patjuk with added rice cake balls, in which I will make in the near distant future. Whatever they call it or whichever form they are in, I love it. You can add some lotus seeds if desired, but only add them after blitzing. But the dried mandarin orange peel is a must. It gives this soup a distinct fruity floral flavor. This is rather a very straightforward and easy dish to make, all you need is a bit of patience and effort. So, no excuse for you not to make some, especially during summer. Ingredients: (Serve 4) Japanese Red Beans | Azuki, 200g Dried Mandarin Orange Peel Homemade , 1 Light Muscovado Sugar, 150g Adjust To Preference Sea Salt, Pinch Tapioca Starch / Glutinous Rice Flour, 1 TBSP Heavy Cream, For Serving Equipment: Heavy Pot Blender / Stick Blender Directions: Please visit my " Mandarin Orange Peels " page for the recipe. Soak the Ingredients Soak red beans overnight in a bowl of water, fully submerged. The next day, soak dried orange peel in warm water until softened. Scrape off the white membrane from the orange peel and set aside. Drain and rinse the red beans thoroughly. Cook the Beans In a pot, add red beans and 700g of water. Bring to a simmer over medium heat and cook for 20 minutes. Cover, turn off the heat, and let steep for 2 hours. Simmer with Orange Peel After 2 hours, add another 800g of water to the pot. Add the prepared orange peel. Simmer gently over medium-low heat for about 2 hours, or until the beans are soft and easily smashed. Stir occasionally to prevent burning. Add hot water (1 cup at a time) if needed. Blend the Soup Remove the orange peel and set aside (don’t discard). Use a stick blender or transfer to a blender to blitz the beans until smooth. Return the orange peel to the pot. Add sugar and salt. Stir well. Bring to a gentle simmer. Thicken the Soup Make a slurry with tapioca starch and 2 tbsp of water. Stir the slurry into the soup. Continue cooking until the soup thickens and the sugar has fully dissolved. Taste and adjust sweetness to your liking. Turn off heat, cover, and steep for 30 minutes. Serve Ladle into serving bowls. Drizzle cream over the top for added richness. Serve warm or chilled. This is out of this world yummilicious... 1 serving is never enuff... Recipe Video:

Jump To Recipe Jump To Video This is one of my favorite Chinese dishes. There are actually quite a number of variations for this dish. It traveled across China to Hong Kong, America and even Japan has their own version. I am not saying that my version is the traditional authentic one. This is how I prefer my Mapo Tofu to be prepared, cooked and served. There are a few key ingredients that cannot be replaced: Szechuan peppercorns, DouBanJian and fermented black beans. You can get those ingredients easily at any Asian grocery store or Amazon. You can keep this vegetarian by replacing the ground beef with mushrooms, or if you dislike beef, you can use ground pork or chicken. The trick is to keep tofu in tact. We can do so by blanching in salted hot water and pushing around gently when combining with the sauces. In case you are interested in the history of this dish, you can check out Wiki . In closing, I hope you'll my version of Mapo Tofu a try. Ingredients: (Serve 4) Szechuan Peppercorns, 1 TBSP or Hexa's Szechuan Mala Rempah Adjust To Preference Sea Salt, Pinch Tofu Coarsely Sliced, 600g Mustard Oil / Olive Oil / Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 1" Scallions White Parts Coarsely Sliced, A Handful Ground Beef, 150g Chicken Stock Homemade , 240g Chili Powder 1 TBSP Adjust To Preference Chili Oil Homemade , 1 TBSP Adjust To Preference DouBanJian | Fermented Chili Bean Paste, 2.5 TBSP Fermented Black Beans Coarsely Chopped, 2 TBSP Granulated Sugar, Pinch Soy Sauce, 1 TBSP Mushroom Powder, Pinch Slurry, 1 TSP Potato Starch + 1 TSP Water Toasted Sesame Oil, 1 TBSP Szechuan Pepper Oil, 1 TBSP Adjust To Preference Scallions Green Parts Corsely Sliced, A Handful Equipment: Sauce Pot Cast Iron Skillet / Pan Spice Grinder Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Chili Oil " page for the recipe. Toast the Peppercorns Toast Sichuan peppercorns in a dry skillet over medium heat until fragrant. Transfer to a spice grinder and blitz into a fine powder. Set aside. Shortcut: use Hexa’s Szechuan Mala Rempah instead. Blanch the Tofu Bring a saucepot of water to a gentle boil over medium heat. Add salt and stir to dissolve. Gently add tofu cubes and blanch for 2 minutes. Drain and set aside. Build the Sauce Base In the same skillet over medium heat, heat up oil. Sauté garlic, ginger, and scallions until fragrant. Add ground beef and cook until just browned. Deglaze with chicken stock. Season the Dish Stir in chili powder, chili oil, doubanjiang, and fermented black beans. Sauté until well combined and aromatic. Gently add the blanched tofu. Push (don’t stir) to coat tofu without breaking it. Add sugar, soy sauce, and mushroom powder. Push again to mix gently. Thicken and Finish Add potato starch slurry and push gently to incorporate. Simmer until thickened. Taste and adjust for heat and salt. Finish with sesame oil, homemade pepper oil, toasted peppercorn powder, and chopped scallions. To make pepper oil: toast 1 tbsp peppercorns, add ¼ cup oil, cook for 1–2 minutes, strain. Serve Transfer gently to serving bowls. Serve immediately with steamed rice. Mama Mia... Perfect every single time... Recipe Video:

Jump To Recipe Jump To Video Believe it or not, the very 1st time I discovered this dish is also the same time I found out that there is a dish called Maltose Chicken . That's the perks for having friends from different countries and cultures. When my friend served this, I actually made a joke about him serving a platter of chilies. He told me that's the purpose of LaZiJi. It is for you to find the fried chicken in the mountain of chilies. Despite the spiciness, I still kept on eating as this is a very yummilicious dish. And to say that I asked for his recipe is an understatement; I begged. You can use the entire chicken. You can also use wings or bone-in skin-on chicken thigh. The key is bone-in chicken. I dislike bone-in breast as it tends to dry out during cooking process. It is still up to your own preference. Be sure to get your hands on some Szechuan chilies or any good quality chilies from China. They make a huge difference. I deseeded the chilies to my own palete. You can leave the seeds on if you are awesome. And if you're interested in the history, you can check out Wiki . Ingredients: (Serve 4) Chicken: Chicken Wings (I used flats) / Chicken Thigh Bone-In Skin-On, 500g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Light Soy Sauce, 2 TBSP ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Egg, 1 To Fry: Cornstarch, 40g Grapeseed / Sunflower / Peanut / Canola Oil, For Deep Frying LaZiJi: Coriander Corsely Chopped, A Handful Scallions Green Parts Corsely Chopped, A Handful Szechuan Peppercorns, 1 TBSP Mustard / Rapeseed / Peanut Oil, 1/4 Cup Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 1" Dried Chilies Preferably Szechuan Deseeded, 50g Freshly Ground Chili Flakes Preferably Szechuan, 3 Chilies Peanuts Roasted Unsalted, 30g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Granulated Sugar, Pinch Toasted Sesame Oil, 2 TBSP Chinese Black Vinegar, 2 TBSP Scallions White Parts Corsely Chopped, A Handful Sesame Seeds, Pinch Equipment: Dutch Oven Cast Iron Skillet / Pan Oven Spice Grinder Directions: Prepare the Chicken In a large bowl, combine chicken with marinade ingredients. Mix well until thoroughly coated. Cover and refrigerate for 1 to 4 hours. Fry the Chicken (First Fry) Add cornstarch to the marinated chicken and mix until evenly coated. Heat 3 to 4 inches of oil in a Dutch oven over medium heat. Test the oil with a wooden chopstick—if bubbles form, it's ready. Gently drop chicken into the hot oil and fry until lightly golden. Drizzle some batter over the frying chicken for extra crisp bits. Remove and drain on a wire rack or paper towel-lined plate. Rest for 5 minutes. Fry the Chicken (Second Fry) Fry the chicken a second time until deeply golden and crisp. Drain and set aside. Prepare the Garnishes Soak coriander and scallions in a bowl of ice water. Toast Szechuan peppercorns in a dry skillet over medium heat until aromatic. Remove and set aside. Make the Laziji Stir-Fry In the same skillet, heat oil over medium heat. Add garlic and ginger, sauté until aromatic. Add in the double-fried chicken, dried chilies, chili flakes, toasted Szechuan peppercorns, and roasted peanuts. To make chili flakes, blitz dried chilies in a spice grinder. To roast peanuts: bake at 180°C (350°F) for 15–20 minutes, then remove skins. Sauté until everything is well mixed. Season with salt, pepper, and mushroom powder. Drain the soaked coriander and scallions. Add to the skillet and toss to combine. Finish with sugar, sesame oil, and black vinegar. Give everything a final toss and remove from heat. To Serve Garnish with sesame seeds and extra scallions. Serve immediately while hot and crispy. You're wingin' it... Super chickenlicious... Recipe Video:

Jump To Recipe Jump To Video St. Paddy's day is fast approaching and this is one of the 3 dishes I was talking about. I didn't know that the Irish have their own version of mashed potatoes until I dove into their history with potatoes. You can research all about it on Wiki . The word "colcannon" derives from the Gaelic term "cal ceannann", which means "white-headed cabbage." In Ireland, during the 17th and 18th centuries, potatoes, cabbage, and leeks were considered foods of the common man. It is also an Irish Halloween tradition to serve colcannon with a ring and a thimble hidden in the dish. I am using nappa, a cabbage that is very affordable and accessible to me. If you have access to affordable savoy cabbage, please use it. As for the potatoes, use the best affordable gold potatoes that you can get your hands on. As for the mashed potatoes, please invest in a ricer rather than a potato masher. It will work its magic. The trick is to get fluffy mashed potatoes, and the only couple of ways is to use a stick blender with a puree attachment. If you don't have 1, you can pass the potatoes thru' a fine sieve. It may take quite a bit of effort and time tho. In closing, I wish everyone a very Happy St. Paddy's Day! Ingredients: (Serve 4) Nappa / Savoy Cabbage, A Handful Yukon Gold Potatoes, About 500g Grapeseed / Sunflower / Peanut / Canola Oil, For Greasing Turkey Bacon / Bacon, 4 Thick Slices High Quality Olive Oil, A Drizzle Heavy Whipping Cream, 75g Butter, 50g Sea Salt, Pinch Black Pepper, Pinch Nutmeg Freshly Grated, Pinch Equipment: Sauce Pot Ricer Stick Blender with Puree Attachment / Sieve Oven Directions: Blanch the Cabbage Fill a pot with water and heat over medium. Once bubbles appear, blanch cabbage for 1 minute until it darkens. Remove with a spider strainer and set aside to cool slightly. Coarsely dice and reserve for later. Boil the Potatoes Wash potatoes thoroughly. Run a knife around each potato to score the skin. Add potatoes to the same pot of water, topping up if needed to submerge fully. Boil until fork-tender—the skin should peel easily and the knife should slide out smoothly. Drain and let cool. Peel the skins and set the potatoes aside. Optional: Drizzle potato skins with olive oil and roast at 180°C (355°F) until crispy for garnish. Prepare the Bacon Lightly grease a baking tray and add bacon slices. Broil in the oven until crisp. Let cool, then dice. Optional: Drizzle bacon fat over the diced bacon for extra flavor. Mash the Potatoes Pass peeled potatoes through a ricer into a large bowl. In a saucepan, melt butter with cream over medium heat. Pour into the riced potatoes and mix until smooth. Use a stick blender with a puree attachment or a fine sieve for extra creaminess. Fold in the Flavor Add diced cabbage and bacon to the mashed potatoes. Fold until evenly combined. Season with salt and pepper to taste. Grate in nutmeg and give it a final stir. Serve Spoon into individual serving bowls. Garnish with crispy potato skins. Serve immediately while warm. Kinda like a level up mashed... Potatolicious... Recipe Video: