13 Apr 2016
Crispy chicken wings with sour tom yum caramel topped with roasted garlic and lime leaf peanuts.
On day one, I cooked crispy chicken wings with sour tom yum caramel topped with roasted garlic and lime leaf peanuts. I used the Philips air fryer for this dish as it was part of the challenge. Chicken wings are extremely popular in North America and I wanted to give them an Asian twist. The dish was simple and not something I would typically do in a competition but my intention was to highlight the capability of the Air fryer instead of using the conventional deep fat fryer normally used for chicken wings.
150 g white sugar
100 ml rice wine vinegar
3cm piece galangal
2 cloves peeled garlic
6cm piece lemongrass
1 shallot peeled
5 kaffir lime leaves
4 red chili with seeds
2 limes juiced
40 ml fish sauce
20 ml vegetable oil
Blend galangal, garlic, lemongrass, shallots, lime leaves and red chili in a robot coup or mortar and pestle.
Heat oil in a small sauce pan and add blended ingredients and sweat for 4 minutes on medium low heat. Add sugar, fish sauce and vinegar and reduce on medium heat just until the mixture begins to colour and turn into a caramel. Take the caramel off the heat and add the fresh lime juice to stop the caramel from further cooking.
Chili and lime leaf peanuts
150 g unsalted peanuts
1 tsp vegetable oil
2 dried thai chili's
2 kaffir lime leaves (chiffonade)
1 pinch kosher salt
Mix all ingredients together in a small bowl.
Spread the nuts in an even layer on a baking sheet, then roast in the oven at 150 degrees celcius for 15 minutes, stirring occasionally, until the nuts are a toasted and fragrant.
Airfryed Chicken Wings/Drummettes
Preheat the Airfryer to 200 degrees celcius. Pat the wings and drummets (10 in total) completely dry with a paper towel. Place wings in the cooking basket and cook for 16-18 minutes, shaking halfway through.
To assemble the dish
Remove wings and drummettes from Airfryer while still hot and toss in Tom Yum Caramel. Assemble five each on two plates and place a small handfull of the Chili and Lime Leaf peanuts on each. Garnish with julienned spring onions, chili, fresh corriander and courgette leaf. (as seen in photo)
13 Apr 2016
Sweet: Kaya toast with a North American twist
Two days prior the judges, hosts and contestants were treated to an amazing dinner at Labarynth restaurant, a restaurant highlighting local Singaporian dishes. One of the dishes that stood out was a Kaya Toast dessert. I had Kaya before but was really inspired by the chefs take on it and wanted to have a go myself. Once again I added a North American twist to an Asian classic. My dish was bread and butter pudding with Kaya. Using the Philips airfryer I made a bread and butter pudding using a coconut custard instead of a traditional custard and the customary white bread used by kopi vendors across Singapore when making their Kaya. My intention was to use only the same ingredients that are traditionally used in making this dish to keep the taste the same. I then made kaya (coconut jam) flavoured with Pandan leaves and extracted some additional pandan leaf juice using the Philips juicer. I assembled the dish in a modern way that could be served as a dessert as opposed to a compliment to ones morning coffee.
250 ml coconut milk
220 g gula melaka
10 pandan leaves
1 pinch kosher salt
5 Egg yolks
2 whole eggs
Juice six Pandan leaves using the Philips Juicer. Mix together the coconut milk and half the gula melaka in a small sauce pot. Stir in 4 pandan leaves tied in a knot, the juice from the pandan leaves and a pinch of salt and bring to a boil over medium high heat as the leaves cook and soften. When the milk has come to a boil, remove from heat and let rest for 5 minutes.
Remove and discard the pandan leaves from the liquid
Whisk together the eggs, yolks and remaining gula melaka in a mixing bowl. Whisk in the coconut milk mixture to form a custard.
Place the bowl over a double boiler constantly stirring with a rubber spatula until the mixture thickens just past ribbon stage ( about 20 minutes)
Remove from the heat and fine strain into a metal bowl and cool over an ice bath then refrigerate.
Coconut Bread Pudding
600ml coconut cream
1 loaf cheap white bread crust removed cut into 4 cm cubes
1 pinch kosher salt
100 g white sugar
2 Egg yolks
1 whole egg
In a large bowl, whisk together the yolks, whole eggs, coconut cream, pandan juice and sugar. Mix in the bread cubes and let set for 10 minutes allowing the bread to soak up all the liquid.
Place the mix into a lightly buttered Philips Airfryer basket and cook for 18 minutes at 180 degrees celsius.
Remove the bread pudding from the basket and let rest for 10 minutes before slicing.
Assemble the dessert as seen in the picture by slicing the bread pudding into mini slices. Make a sandwich out of two slices of bread pudding filled with a tbsp of kaya jam. Top the sandwich with another tbsp of kaya Jam. Garnish with Pandan leaves and thin sticks or slices of salted butter.