HOMEMADE UDON NOODLES AND MISO SOUP (chef Tak Sekin)

 Udon

– 200g wheat flour

– 80g water

– 2 pinch of salt

Mix everything and knead very hard for at least 30 min. Clean film to leave for 1h. Knead again for another 15 min. Spread, cut, cook in water for about 12 min. (You can use a pasta machine if you have one, I found it quite simple to do this with the roller!)

Soy marinated boiled eggs

1 cup of water

1/2 cup soy sauce

2 tbsp brown sugar

2 tbsp rice vinegar

1. Cook 2 eggs in boiling water for 6 minutes. Place in cold water.

2. Mix water, soy, sugar and vinegar. Leave the eggs without their shell to marinate in this mixture for at least 1 hour.

Dashi

For the broth, the ideal is to prepare a dashi, the Japanese broth which is used as a base for the miso soup. You can use it dehydrated or make it yourself. For 1.5 liters of water, you will need:

– 50 g katsuobushi (dried bonito)

– 30 g of Konbu seaweed

Dip the piece of konbu in cold water. Heat and keep on low heat for 1 hour. Then add the bonito flakes, then filter the whole.

Miso soup (for 2)

Don’t panic, if you can’t find these kinds of ingredients, you can also make a miso soup without the dashi, like me. This following recipe is not traditional, I completely improvised it but it was delicious

– large piece of fresh ginger

– 1 or 2 cloves of garlic

– 1 pinch of chili

– 1 pinch of coarse salt

– 1 sachet of Ariake broth (they are really delicious and completely natural)

– 2 tbsp miso paste

– 1/2 leek or spring onion

– 2 pieces of roasted pork

1. Brown a large piece of grated ginger with garlic in a saucepan with chili. Cover with water and put the sachet of broth in it.

2. Add the miso paste, salt, simmer for about 15 minutes.

3. Place the udon in the broth for about 12 minutes.

4. Serve the broth with the udon, add the roast pork, finely chopped leek or spring onion, marinated egg cut in half.

Shanghai Stir-Fried Chunky Noodles 上海粗炒麵

 This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color.

Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting. To season, heat the wok on high, turn off the flame and use a paper towel to wipe the interior with vegetable oil. Repeat if necessary. A deep frying pan with high sides will work for this recipe if you don't have a wok. 

INGREDIENTS

6 ounces lean pork, from a boneless pork loin chop or a tenderloin

½ teaspoon plus 2 tablespoons light soy sauce

1 ½ teaspoons Shaoxing wine

1 teaspoon cornstarch

1 pound fresh Shanghai noodles or Japanese udon noodles

2 tablespoons peanut or vegetable oil, plus a splash

1 tablespoon dark soy sauce

2 tablespoons chicken stock

10 ounces green baby bok choy or 2 large handfuls of baby spinach

 Salt and ground white pepper

Cut the pork evenly into 1/4-inch slices, then into 1/8-inch slivers.

In a small bowl, combine 1/2 teaspoon light soy sauce, the Shaoxing wine, the cornstarch and 1 tablespoon cold water and mix well. Add pork and marinate until ready to cook.

Bring a large, deep pot of water to a boil. Add noodles and cook for 2 minutes. Turn the cooked noodles into a colander and rinse with cold water. Shake them dry and toss with a splash of oil, stirring thoroughly to prevent sticking.

In a small bowl, combine remaining light soy sauce, the dark soy sauce and the chicken stock and set aside. Heat 1 tablespoon oil in a large, seasoned wok over high heat until oil just begins to smoke. Add pork, leaving the marinade behind, and stir-fry swiftly to separate. When they are just cooked, remove from wok and set aside.

Clean and re-season the wok, if necessary, then return it to high heat with the remaining oil. Add noodles and soy sauce mixture and stir-fry until piping hot. Add bok choy or spinach and continue to stir-fry briefly until wilted. Stir in the pork and season to taste with salt and white pepper. Serve.

Steam Egg Dessert - 燉蛋

肥媽廚房 

1份蛋2份糖水

首先；將冰糖加水煲滾，糖份量自己調較，按自己鍾意的份量。

我用咗4隻蛋量出嚟200ml 加埋400ml 糖水攪勻

之後過篩，倒落碗到，

之前用保鮮紙包住，再篤啲洞梳氣，大火蒸3分鐘，熄火再焗8分鐘，完成

The Big Lasagna

Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don’t have the time to make each component or can’t find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you’ll find that it’s grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)

INGREDIENTS

FOR THE RICOTTA FILLING:

4 tablespoons extra-virgin olive oil (if using fresh spinach)

1 pound fresh mature spinach, washed and ends trimmed, 1 pound baby spinach, or 1 1/2 cups frozen spinach, thawed

 Fine sea salt

2 pounds whole-milk or part-skim ricotta (about 4 cups)

6 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (2 cups)

3 ounces freshly grated Parmesan, Asiago or Grana Padano (1 heaping cup)

20 large fresh basil leaves (from 1 bunch), finely chopped (about 3/4 cup), 2 tablespoons finely chopped fresh Italian parsley or chives, 1 teaspoon finely chopped fresh thyme or marjoram or 1 teaspoon dried Italian seasoning

FOR THE BÉCHAMEL:

½ cup unsalted butter (1 stick)

½ cup all-purpose flour

4 cups whole milk

 Fine sea salt

 Freshly ground black pepper

 Ground nutmeg (optional)

FOR THE ASSEMBLED LASAGNA:

4 ½ cups Simple Tomato Sauce or 32 ounces store-bought marinara sauce (preferably without added sugar)

 Fine sea salt

1 recipe Homemade Lasagna Sheets, 16 fresh store-bought lasagna sheets, 2 (9-ounce) packages dried lasagna noodles (preferably without curly edges) or no-boil noodles (boiled until al dente)

1 ½ ounces grated Parmesan, Asiago or Grana Padano (1/2 cup)

3 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (1 cup)

PREPARATION

Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.

While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.

Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)

Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform — the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.

Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You’ll have about 3 1/2 cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)

Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.

If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.

Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.

Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water’s surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.

Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.

Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They’ll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.

Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.

Spread about 1/3 of the tomato sauce over next layer and cover with pasta.

Spread about 1 cup béchamel evenly over next layer, sprinkle with 1/4 cup grated Parmesan, and cover with pasta.

Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)

For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.

After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.

Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

Umami Garlic Noodles With Mustard Greens - Andrea Nguyen

 INGREDIENTS

4 large garlic cloves, finely grated or minced

 Kosher salt, as needed

10 ounces dried Chinese wheat noodles or Japanese ramen

1 tablespoon oyster sauce

2 teaspoons fish sauce

1 teaspoon cornstarch

½ teaspoon monosodium glutamate (MSG), or use 1/2 teaspoon chicken stock base or 2 tablespoons nutritional yeast

½ teaspoon granulated sugar

5 tablespoons salted, European-style (cultured) butter

10 ounces sliced shiitake or cremini mushrooms

1 large bunch mustard greens, stems and leaves, cut into 1 1/2-inch pieces

 Freshly ground black pepper

1 tablespoon minced shallot

 Chopped cilantro, for serving

In a small bowl, cover garlic with 1 tablespoon water. Set aside.

Bring a large pot of heavily salted water to a boil. Cook noodles 2 minutes less than package directions for very al dente. Reserve 3/4 cup noodle water, then drain noodles in a colander, rinse with cool water and set aside.

In a small bowl, whisk together oyster sauce, fish sauce, cornstarch, MSG, sugar and reserved cooking water. Set aside.

In a 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Stir in mushrooms and cook until well browned, about 5 minutes. Stir in mustard greens and continue to cook, stirring frequently, until bright green and just tender, another 2 minutes. Turn off the heat, transfer to a bowl, and season with salt and pepper to taste.

Return skillet to stove (with heat still off) and add remaining 2 tablespoons butter, shallot and garlic-water mixture (do not drain). As butter melts and sizzles, turn heat back on, to medium-low. Cook, stirring frequently, until garlic is fragrant and some pieces are golden, 3 to 5 minutes.

Stir in cooking liquid mixture and raise heat to medium; bring sauce to a bubble. Using tongs, toss in noodles just until coated in sauce, then turn off heat. If noodles look too thick or taste too salty, add a splash of water. Stir in mushrooms and mustard greens. Let it sit for 1 minute, then serve topped with cilantro.

Chinese pickled cucumber

 好易㗎！先將青瓜切粒，生抽鎮江醋2對1加小許黃沙糖撈咗D青瓜放4小時入味，將一件包仔豆付切粒炸脆，再將豆付粒和青瓜粒撈埋即可即食啦！仲可以加辣油麻辣油之類㗎。至於蒜蓉可有可無，主要睇你嘅要求，有時太多配料就有D亂。

我愛麻辣醬汁 : 煮熱花椒油熄火，片刻加入紅辣椒，蒜頭，放涼，再加生抽，醋，糖，麻油，芫茜，味道自己調，可拌青瓜，雲耳，隔日食夠入味

BEEF BOURGUIGNON - Disney

 BEEF BOURGUIGNON 

Taste of EPCOT International Festival of the Holidays 

Serves 6 

1 tablespoon butter 

6 ounces smoked bacon, diced 

3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat 

Salt and pepper, to taste 

4 cloves garlic, minced 

1 large white onion, diced 

1 large carrot, peeled and cut into 1/2-inch slices 

1 pound crimini mushrooms, quartered 

1 tablespoon fresh chopped rosemary 

1 tablespoon fresh chopped thyme 

2 tablespoons tomato paste 

2 tablespoons flour 

3 cups red wine (Merlot, Pinot Noir, or Chianti) 

2 cups beef broth 

1/2 cup sherry vinegar 

12 small fresh or frozen pearl onions, peeled 

2 tablespoons fresh chopped parsley, divided 

CRUSHED RED SKINNED POTATOES 

1 tablespoon salt, plus more, to taste 

3 pounds red-skinned potatoes, washed 

1/2 cup sour cream 

1/2 cup unsalted butter, softened 

2 tablespoons sherry vinegar 

White pepper, to taste 

FOR BEEF BOURGUIGNON: 

Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp. Remove bacon with a slotted spoon and set aside.  

Pat beef dry and season generously with salt and pepper. Sear in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned. Remove from pan with slotted spoon and set aside.  

Add garlic, onion, carrots, and mushrooms and sauté 6 minutes, until vegetables begin to soften. Stir in rosemary and thyme.  

Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.  

Return beef and bacon to pan. Add flour and stir constantly for 5 minutes. Add wine, beef broth, and vinegar and stir to deglaze pot. Add pearl onions and bring to a boil over high heat. Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened.  Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.  

Keep warm until ready to serve.  

FOR RED SKINNED CRUSHED POTATOES: 

Bring a large stockpot of water to a boil. Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft. Drain potatoes.  

Return potatoes to pot and mash with a hand masher or electric mixer until just broken. Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.  

Season with additional salt and white pepper, to taste.  

TO SERVE: 

Divide potatoes among 6 bowls. Ladle beef bourguignon on top of potatoes and garnish with remaining chopped parsley.  

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.  

Pan Pizza - Kenji

Recipe from UseRealButter.com

from Kenji’s Serious Eats Foolproof Pan Pizza

400g (14 oz. or 2 1/2 cups) bread flour, all-purpose flour works, too

10g (2 tsps) kosher salt, plus more for sprinkling

4g (1 tsp) instant yeast

275g (9.5 oz. or 1 cup + 3 tbsps) water

8g (~2 tsps) extra virgin olive oil, plus more to coat the pans

1 1/2 cups pizza sauce

12 oz. full fat hard mozzarella cheese, shredded

toppings of your choice

2 oz. Parmesan cheese, grated

Place the flour, salt, yeast, water, and olive oil in a large mixing bowl. Stir (or use the paddle attachment of a stand mixer) the ingredients together until well-mixed and no pockets of dry flour remain. Cover with plastic wrap and rest at room temperature (no hotter than 75°F) for 8-24 hours (I prefer the 24-hour option).

Remove the plastic from the bowl and sprinkle some flour on top. Generously flour your work surface. Turn the dough out onto the work surface (I use a soft pastry scraper to get it all out of the bowl) and divide the dough into two pieces*. Pour 2-3 teaspoons of olive oil in the center of each pan (I pour a little less to avoid major oil splatters in the oven). Shape each piece of dough into a ball. I do this by flouring my hands and holding the dough in my left hand while lightly smoothing the dough from the top, contouring down the side, to the base, and repeating this motion around the entire piece until it is tidy and spherical. Set a ball of dough in each pan, turning to the coat the dough in oil and moving it around to oil the bottom of the pan. Slightly flatten the dough. Cover the pans with plastic and let rise for 2 hours at room temperature.

Preheat the oven to 550°F. With the tips of your fingers, flatten and spread the dough to the edges of the pan until the entire bottom is lined with dough. You can gently lift the edges up to burp any air pockets, repeating for the entire perimeter of the pan. Spread sauce on top of the dough, then distribute the cheese over the sauce. Sprinkle with salt and any desired toppings. Kenji drizzles olive oil over the top, but I don’t do that anymore because it makes a mess in my oven. Bake 12-15 minutes (I go 16 minutes) until the cheese is bubbly and starts to turn golden. Remove from oven and sprinkle the Parmesan on top. If the bottom is not golden (mine never is), place each pan on a stove burner set to medium flame (I use high) for 1-3 minutes until the bottom is crisp, but not burned. Remove from pan, slice, and serve hot. Makes 2 10-inch pizzas.

* If you have two 10-inch cast iron skillets, you can divvy the dough equally. If, like me, you have a 12-inch skillet and a 10-inch skillet, then we need to talk. First off, cast iron skillets are beveled at the edges and flare out as you go up from the base of the pan. Cast iron skillet sizes are based on the diameter of the top (the widest part) of the pan. My 12-inch skillet has a 10-inch base diameter and my 10-inch skillet has an 8-inch base diameter. I divide my dough according to the ratio of the surface area of each pan to the surface area of both pans.

The surface area of each pan is: pi x radius2, where the radius is half of the diameter of the pan. The radius of the smaller pan is 4 inches and the radius of the larger pan is 5 inches. The surface area of the smaller pan is pi x 42 and the surface area of the larger pan is pi x 52. Adding them together you get a total surface area of pi x (42 + 52) or pi x (16 + 25) or 41pi. To figure out the percentage of dough to place in the smaller pan, divide the surface area of the smaller pan by the total surface area: 16pi/41pi or 16/41 or approximately 40%. I weigh my dough in grams, multiply by 0.4 and that’s the amount of dough that goes in the smaller pan. The rest goes in the larger pan.

Chez Pim Thai fried chicken

 Here's Pim's recipe, straight from her blog. 

Thai fried chicken, or, the crispiest fried chicken ever

8-10 pieces of chicken, drumsticks or thighs, or both (a little over 2lbs or 1kg)

4-6 cloves of garlic, peeled

about 1 tbsp of chopped cilantro roots (or just the bottom part of the stalks)

about 1/2 tbsp ground black pepper

1 tsp kosher or (large-grained) sea salt (If all you have is fine salt, skip it.)

3tbsp oyster sauce

1/4 cup fish sauce

Enough canola oil or other high-temp oil to fill about 2-inch from the bottom of your cast iron pan (or a deep frying pan) 

In a mortar or a small food processor, pound or chop the garlic, cilantro roots, kosher salt into a rough paste.  Transfer the paste into a large bowl, add the oyster sauce and fish sauce and stir to mix well.  

Rinse and dry the chicken pieces thoroughly, then place them into the bowl.  With your hands, toss and rub the chicken pieces all over with the marinate mixture.  Cover the bowl with plastic and let marinade in the fridge for at least 3 hours.

When you are ready to cook the chicken, place your pan over medium-low heat, fill it with enough oil (I used Canola) to cover about 2inches from the bottom of the pan, or about half way up the side.  Let the oil come up to frying temperature, about 360F or 180C.  Meanwhile, put about 2 cups of rice flour into a large plate (a pyrex pie plate works very well for this.)  When the oil is ready, take the chicken pieces, one at a time, drop it into the flour plate and coat well with the rice flour.  Shake each piece once or twice to remove excess flour and place them, gently, into the hot oil.

If you don't have a thermometer, make sure your chicken pieces only gently sizzle in the hot oil.  Just listen to it, you should hear the oil just softly sizzling.  You should also see small bubbles around the chickens as they cook.  If the oil is too hot, you'll be able to see and hear it too.  There will be a lot of large bubbles blowing up and spitting viciously.  It will make a lot of violent noises and your chicken will brown up in just a few minutes, but the inside will be rare.  That's no good.  Just keep the flame low, and, when in doubt, turn the heat down just a little bit.

Cook the chickens until brown and crisp all around.  If you're not so sure if they are cooked perfectly, cut one up and see if it's cooked all the way through.  If you see a little blood, no big deal.  Just warm up the oven to about 225F or 100C, place your fried chickens on a cake rack over a cookie sheet and let them sit for 10 minutes to finish cooking.  (Don't forget to lower the heat on your frying pan so the rest of your chickens take a bit longer to cook!)  It's a good idea to heat up your oven to that temperature before you begin frying anyway, you can put your cooked chicken pieces in there while you fry the rest.  The oven will keep everything nice and warm, not to mention super crispy.

Popcorn Chicken With Fried Basil

 This spiced fried chicken is a staple in the night markets of Taiwan. You can order the chicken in cutlet form or small bites like these, which are served in paper bags with wooden skewers. This recipe uses a few spices that cannot be skipped: five-spice powder and white pepper. The Sichuan peppercorns are a bonus, adding a little numbing tingle. If you can’t find Sichuan peppercorns, use black peppercorns instead. You won’t get the same tingly feeling, but the chicken will be just as good. This fried chicken recipe happens to be gluten-free thanks to the tapioca flour, which imparts the dish’s signature crunch.

INGREDIENTS

1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

2 tablespoons soy sauce

2 teaspoons granulated sugar

1 ½ teaspoons Chinese five-spice powder

1 teaspoon ground white pepper

4 teaspoons kosher salt

6 cups vegetable oil

1 tablespoon Sichuan peppercorns or whole black peppercorns

1 cup/115 grams tapioca flour

1 cup fresh basil leaves

PREPARATION

In a large bowl, season chicken thighs with soy sauce, sugar, five-spice powder, white pepper and 2 teaspoons salt. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.

When ready to cook, fit a medium pot with a cooking thermometer and heat vegetable oil over medium to 350 degrees. Coarsely grind the peppercorns in a spice grinder or mortar and pestle and mix with the remaining 2 teaspoons kosher salt. Set aside.

Wet your hands and toss marinated chicken with tapioca flour and about 1 tablespoon water until the tapioca flour looks like small beads and clings to the chicken. (Adding a little moisture to your chicken helps the tapioca flour form small beads that will also stick to the chicken and give it a very crunchy crust.)

Working in batches, add the battered chicken to the hot oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with peppercorn mixture.

Fry basil leaves until translucent and crisp, 1 to 2 minutes, then scatter over the fried chicken. Serve with leftover peppercorn mixture for sprinkling to taste.

Porkchops 中式豬扒

 中式豬扒

豬梅頭扒 1-2 塊

蒜蓉 1 湯匙

洋蔥 1/2 個， 切絲

醃料：

生抽 1 湯匙

薑汁2 茶匙

紹酒 1 茶匙

生粉1湯匙

水 2 湯匙 

油 2 湯匙

汁料

茄汁 2 湯匙

白糖 2 茶匙

白醋 1 茶匙

老抽 1/2 茶匙

鹽 1/3 茶匙

生粉 1 茶匙

水 3 湯匙

上湯 1/2 杯

1。 豬扒洗淨，瀝乾水分， 加入醃料拌勻， 最後加入油拌勻， 放雪櫃保存。

2。 鍋燒熱， 下1 湯匙油， 大火轉中小火煎至兩面金黃色， 八成熟， 取出備用。

3。 將豬扒切成1 cm寬的條備用。

4。 再起鍋， 加入1 湯匙油， 爆香洋蔥蒜蓉，灒酒， 加入上湯與一大半的汁料， 煮滾後試味， 如不夠味可加入剩餘的汁料， 煮至汁液夠濃， 加豬扒兜勻。 熄火， 加入麻油兜勻。