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chocolate cup cakes
| General Recipes
Cooking receipe to make chocolate cup cakes under category General Recipes. You may find some video clips related to this receipe below.chocolate cup cakes1. Place all ingredients for cakes in mixing bowl mix together then beat for 2 minutes2 Divide the mixture between 12 paper cases3 Bake in prehea
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Date Coffee Cake Recipe
| Breakfast
Type: Date Coffee Cake Free Cooking Recipe - Breakfast Try this one! Ingredients / Directions 1/3 cup(s) mashed banana1/2 cup(s) buttersoftened3 large eggs1 teaspoon vanilla extract1 1/4 cup(s)s water3 cup(s)s unbleached white flour1 teaspoon baking soda2 teaspoons baking powder1 1/2
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Nasi Kunyit
| Cyber Kuali
Cooking receipe to make Nasi Kunyit under category Cyber Kuali. You may find some video clips related to this receipe below.Nasi KunyitBy Amy Beh
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parma ham and spicy apricots
| Aga Recipes
Cooking receipe to make parma ham and spicy apricots under category Aga Recipes. You may find some video clips related to this receipe below.parma ham and spicy apricots225g dried apricots water 1 cinnamon stick 1 tbsp honey 1 tbsp white wine vinegar 4 slices of parma ham fresh coriander choppedPlac
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Ingredients
4 chicken legs (drumstick and thigh section) or 6 boneless chicken thighs
1/2 teaspoon salt (to taste)
Marinade or Coating
1 egg, lightly beaten
1/2 teaspoon salt (to taste)
black pepper
3 tablespoons sesame oil
3-4 tablespoons flour
3-4 tablespoons cornstarch
oil (for frying)
Vinegar Sauce
1 tablespoon rice vinegar
1 tablespoon chinese black vinegar or balsamic vinegar
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons water
Relish
6 tablespoons minced green onions
2 tablespoons minced ginger
2 tablespoons minced parsley
Directions
1Massage chicken pieces with 1/2 tsp salt (to remove any unpleasant smell) and wash under cold running water and pat dry.
2If using bone in chicken legs, cut thigh meat (not skin side)in several areas to make leg sections lay flatter. Using the dull side of knife, pound slightly to flatten more. If using boneless chicken thighs, pound lightly to flatten for quick frying.
3Combine marinade/coating mixture thoroughly in a large bowl and marinate chicken for 30 minutes. Because this coating is thick, it is best to use your hand to coat the chicken pieces. In Asia, we call these types of coating marinades as simply marinades since it does impart taste to the food being marinated.
4While chicken is marinating, make vinegar sauce by combining all sauce ingredients and set aside.
5Make relish by combining all relish ingredients and set aside.
6With ample oil (about 1 inch in depth) in a wok or deep fryer, heat oil to medium high. Fry chicken turning them occasionally and adjust heat for even frying. They are done when nicely browned and crunchy, and no longer red in the center. This takes approximately 30-40 minutes for bone-in leg sections and about 15-20 minutes for boneless thigh sections. Timing will depend on how high the temperature is.
7Remove and cut in bite size pieces using a cleaver for bone in chicken or cut in bite size pieces using a regular kitchen knife for boneless chicken. Usually one leg section will yield 4 to 5 cut sections. Arrange on large platter and drizzle vinegar sauce over the chicken pieces and arrange a mound of relish on top.
View related video clips
[tubepress mode=’tag’, tagValue=’Japanese Fried Chicken Karaage With Onion Ginger Relish’]
