Homemade Chinese Baked Char Siu Chicken Wings

click youtube to watch step by step 

Baked Char Siu Chicken Wings

Ingredient 

• 10 pieces of Chicken Wings
• 2 tablespoon corn flour 
• 3 tablespoon Honey + 2 tablespoon water (mixed to combine well)

A - Ingredient For Seasoning

• 4 Shallots 
• 2 Garlic
• 1 thumb size ginger  
• 1 piece Red Fermented Bean ( Nam Yue)
• 1 tablespoon Hoisin Sauce
• 1 tablespoon Sweet Dark Sauce
• 2 dessert spoon Shaoxing wine.

Direction

• Add in Ingredient A into a small bowl and mix until well combine. 
• Marinate and Chill in fridge best overnight so the seasoning will penetrate into the chicken wing. I place in a seal container. 
• Come the next day. I will remove from the fridge and leave in room temperature for 20 minutes before I start my baking. 
• Next I prepare  aluminum foil as my baking tray. You may opt not to use the foil as per your preference and place it directly on the wire tray.
• Pour away excess marinated juice/liquid then I sprinkle 2 tablespoon of corn flour and mixed into the chicken . This helps me to speed up my baking time as the corn flour
•  will absorb any excess marinated liquid. . 
• Spread in on the foil. this are the chicken wings with bones and we are ready to bake. 
• When the surface of the chicken starts to dry, flip the other sides to bake. 
• Seems like both sides  are almost 80% bake and it is time to spread honey on both side of the chicken wing  and straight back to the oven. 
• Keep  flipping so they are evenly bake. Keep your eyes on this if you dont want to burn your chicken wings 
• Continue to bake a new batch which is the boneless chicken wing, repeating the same earlier process until bake. 

Roast Pork Sio Bak

 

Crispy Roast Pork
Ingredient.

• 800 or to 1kg - 5 layer pork belly
• 3 dessert spoon white vinegar 
• Seasoning
• 2 teaspoon  5 spices powder,
• 1 1/2 tsp salt,
• 2 tsp sugar 
• 2 tsp white pepper,
• 2 tsp chicken granules
• 1 pc nam yu or red fermented bean . 
• 5 tbsp Chinese Shaoxin Wine.(Hua Tiau chiu  )

Baking timing : Set Oven temperature to 200 C

• 1) place at the lowest level/rack bake for 20 minutes
• 2) Once the top starts to slightly bubble, shift and place higher near to where the Upper heat rod is. I set my oven to upper heat and continue to bake until it fully crisps.

Direction

• Blanch skin down side first and for a 3 minutes and flip the other side.
• Poke lots of tiny holes on the skin using fish scaler as this will make the bubbles pops out from the skin, Try to poke as even as possible.
• Mixed seasoning and gently rub to the meat with seasoning evenly and throughly until well combine. At this point you may taste and adjust this seasoning on the salty and sweetness as your preference.
• Brush estimate around 3 tbsp white vinegar to pork skin. You will notice the vinegar will penetrate into the skin.
• Marinate 24 hours in fridge for better taste
• Place at the lowest rack and bake for 20 minutes @ 200 C.
• Transfer Sio Bak to a higher level rack closes to the upper heat rod.
• Bake until the top surface fully crisps.
• Every oven heat and timing's may be different so it all depend not so much on how many actual minutes.

• CLICK YOUTUBE TO WATCH Step by step watch video youtube link.

Curry Kerapu Fish Head

 

         

                                               Click youtube to watch 

Japanese Dark Chocolate Pearl Cake

 

Japanese Dark Chocolate Pearl Cake 
Ingredient A: Eggs Mixture 
50 gram unsalted Butter 
20 grams castor sugar
4 egg yolks (grade A)
1 teaspoon vanilla essence
80 gram milk 
100 gram melted Dark Coin compound chocolate. 

Ingredient B: Cake Flour Mixture (sieved)
50 gram cake flour
20 gram Dark Cocoa Powder 
1/2 tsp Baking Soda
1/2 tsp baking powder
1/4 tsp Salt

Ingredients C (Meringue)
4 egg whites (grade A)
60 gram Castor Sugar
1/2 tsp cream of tartar

Direction 
Using electric hand mixer cream butter and castor sugar until light frothy. 
Add in one at a time egg, then vanilla essence. 
Add in dark chocolate paste mix until well combine.
Add in ingredient B cake flour mixture  by batches into butter mixture mix until well combine. 
Using an electric mixer whisk egg white until frothy, adding cream of tartar.
Gradually add in castor sugar by batches whisk until peaks. 
Add meringue to egg mixture in 3 stages gently fold and combine until well incorporated. Transfer to a 6 inches removable round baking pan, gently tapping 3 times.
The cake is done when a skewer or toothpick inserted comes out clean. 

Preheat Oven 170c -10 minutes. 

Select upper and lower heat. 
Bake at 170°C for 50-55 minutes at middle rack. 

Pan Used
6 inches removable round baking pan.
Line the bottom with a parchment paper, No greasing needed.