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Wednesday, August 28, 2019

Salted egg yolk chicken wings


A moment on the lips, forever on the hips.

I'm probably late on this salted egg yolk craze but better late than never...

By now, you've probably heard or even eaten salted (duck) egg yolk fish skin or chips....

Or the crisp-fried lizards in packets of salted egg fish skin in Singapore?!

If not, where the hell have you been?!  🤣 


Salted egg yolk is a popular ingredient in Chinese cooking, from soups to traditional baked mooncakes and now the ubiquitous salted egg yolk fish skin or chip snacks which exploded in Singapore's food scene 2 years ago. 

And there's of course, the salted egg yolk fried chicken, an Asian-inspired take of the ever popular poultry. Fried wings are simply coated with rich and creamy egg yolk sauce. Original recipe calls for 20 curry leaves but I can't find it here so I sub it with both lime zest and Thai basil. 


Recipe adapted from MeatMen

15 pieces chicken wings or 600 grams boneless whole chicken legs, cut into bite-sized pieces
1 egg, beaten
120 grams sweet potato starch or potato starch
Cooking oil, for deep-frying
2-3 bird's eye chillis, sliced
Zest of 2 limes
10 pieces Thai basil
40 grams butter

Marinade for chicken:

3/4 tsp coarse sea salt
1/2 tsp raw sugar
1/4 tsp ground white pepper
1 tsp cooking sake or Chinese rice wine

Salted egg yolk sauce:

6 egg yolks
1 tbsp oil
1 tsp minced garlic
1 tsp minced ginger

* Marinate chicken for at least 2 hours, preferably overnight in the fridge (or 1 hour, if using boneless chicken pieces). Take out chicken from the fridge and let stand at room temperature for 30 minutes before using.

* Add beaten egg to the marinated chicken. Set aside.

* Prepare salted egg yolk sauce: Steam egg yolks over medium heat for 10 minutes. Once cooked,  push yolks through a fine-wire mesh sieve to get a smooth texture or mash with fork (or potato masher) as fine as you can.

* Heat oil in a wok or pan over medium heat, add the mashed salted egg yolks and stir fry until foamy, about 3-6 minutes. Add in the garlic and ginger and fry until fragrant, about 1 minute. Dish out and set aside.

* Coat chicken with potato starch, shaking out excess.

* Heat enough oil for deep-frying. Fry chicken in batches for 8-10 minutes or until cooked through. Place in a wire rack to drain excess oil, set aside.

* In a clean pan, heat 2 tsp oil over medium heat, add chillis, lime zest and basil. Stir fry for about 30 seconds, add in butter and egg yolk sauce and fry until fragrant, about 1 minute. Add in the fried wings and toss until evenly coated with the sauce. Dish up and serve. Best eaten with rice.




Saturday, August 24, 2019

Cherry-calamansi curd breton tartlets


Easier said than done.

I made these tartlets last week so no leftovers. Sorry! Not! 

It's easy to make pastries, much easier to take millions of nice photos but writing a blog post?! #*%$@

So, I'll just keep this post short and sweet....

The recipes though are way too long 🤣


Sablé Breton is a French butter cookie, the dough is enriched with egg yolks and seasoned with sea salt. It originates in Brittany, France, which is famous for its Guerande sea salt and of course, butter.

This butter cookie is leavened with baking powder and has a crumbly texture with delightful crunch in every bite. You can eat it on its own or use as a base for fruit tarts.


You can use diplomat cream rather than mousseline cream as frosting, but I want to eat butter,  thus the latter. Mousseline cream is made of pastry cream enriched with butter, mixture should be 2 parts pastry cream to 1 part butter.

I love pastry with contrasting flavour so I used calamansi curd to offset the rich and buttery sablé so as the butter frosting. And what is French pastry without fresh fruits?! 


Sable breton recipe adapted from The New Pâtissiers

72 grams all-purpose flour
5 grams baking powder
1 gram fine sea salt
25 grams egg yolks
51 grams sugar
51 grams butter, softened

* Lightly grease five 8.5cm tart rings and place into a silicone/parchment-lined baking sheet.

* Sift together flour, baking powder and salt. Set aside.

* In a small mixing bowl, whisk yolks and sugar until thick and creamy. Gradually add in the butter into the yolk mixture and whisk until well-combined.

* Add in dry ingredients into the butter mixture and mix thoroughly. Divide evenly into the prepared tart rings, place a small parchment on top of the dough and press gently to smoothen the surface. Repeat with the rest of the dough.

* Chill in the fridge overnight.

* The next day: Bake at 150ºC for 22-24 minutes.

* Let cool slightly before unmoulding. Cool completely before using.


Pastry cream 

200 grams milk
some vanilla seeds (from homemade vanilla extract)
35 grams egg yolks
40 grams caster sugar, divided
20 grams cornstarch
15 grams butter, softened

* In a small saucepan, combine milk, half of the sugar and vanilla seeds; bring to a boil.

* Meanwhile, whisk yolks and the remaining sugar until creamy; add in the cornstarch and whisk agin until smooth. Gradually pour in warm milk into the yolk mixture and whisk until there are no lumps. Pour back mixture into the saucepan and bring it to a simmer while continuously whisking. Cook for another 2-3 minutes until thickens. Turn off heat and add in the butter, stir until well-combined. Pour pastry cream into a shallow tray or bowl, place plastic wrap directly onto the surface to prevent skin from forming. Let cool and chill in the fridge until needed.

* You can add 2 grams of softened gelatine leaf/sheet to make pastry cream a bit stable.

* Make this a day ahead.

Yield: 275 grams

Mousseline cream 

135 grams butter, very soft
275 grams pastry cream (temperature should be almost the same as the butter)

* Beat butter until smooth, add in the pastry cream in 2 additions and beat until mixture is smooth and pipeable.


Calamansi curd, recipe here

Assembly:

Cherries (sliced and whole) for topping
Mint leaves and (Callebaut) strawberry crisp pearls for garnish

* Pipe some calamansi curd in the middle of the sable breton. Using a French star tip, pipe some mousseline cream around the sides. Do the same with the rest.

* Add in some sliced and whole cherries in the middle and garnish with mint leaves and crisp pearls.

* Chill in the fridge for about 20 minutes, depending on the ambient temperature, before serving.